Carlson1105
-
Posts
132 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Carlson1105
-
-
Don't miss the fried asparagus or the chicken sicilian at Villa Di Roma. The waitresses have been there for ever and can be grouchy, but they love kids.
-
I've always enjoyed Ralph's tremendously. The decor, service, and food have always been good on my visits. The mussels in red suace is a winner, and I swear by their Veal Parm, a heaping portion that hangs off the plate. Don't look for anything fancy, but along with Villa Di Roma, one of my favorite old time S. Philly red gravy joints.
-
Yes, steve, thanks for the great overview. Many good/valid points to consider.
Believe it or not, the owners and the chef have given me the task of finding "what I would like or think I need." I have even found a handful on eBay, some new, some "gently used" by places going out of business.
I have been researching the pacojets, and the size appeals to Chef (as well as the option for us to test and experiment, and do specials). As for freezer space, we have a walkin freezer downstairs, and a small service freezer, so the two diff temp thing looks not to be an issue.
As for the volume expected, I am still trying to get a handle on that: the dining room, versus the dessert bar, and also I anticipate making frozen product for the 2 other restaurants.
I did come across the brand that I used last, the CRM, which is Italian made. But what I loved about it was there were no litte parts to lose, no gaskets, rubber seals, no tiny funnels to try to pour through etc. It's actually specifically a gelato maker, but let me tell you, it made the best ice cream ever (as well of course as gelato,sorbets etc). Here is a picture. It makes about 4-5 qts, is easy to clean, and the only removable parts are big enough to go thru the DW: the paddle, the clear lid, and a stainless lip at the base of the extruder(which i just run under hot water). (I actually only washed the lid once every week or so.) I just rinsed it out, and ran sanitizer though. No muss, no fuss. I called my last boss and he said he had researched it thoroughly, and bought for those reasons. (and he is a major tightwad). I never once had it serviced in the 1 1/2 yrs I worked for him. I asked, he said it has only been serviced 3 times in the last 5-6 yrs!
I have not heard too many compliments on the Taylor brand.
I also came across a Ross BA-4. Anybody familiar with? Roughly $6500.
Question on PacoJet: is there only the one size beaker? One liter (actually 1.2)
or are there bigger beakers or models?
I think the best of all worlds is to do like you Steve, and have one Paco, and one batch freezer. Of course, I don't think we could spring for both now. But, my feeling is get the batch freezer now (and it's more $), but then 'persuade' the Chef to get a Paco later this year, for both of us , and it would allow greater creativity and quality, which I am sure he would love, once we get underway.
any other thoughts?
Paco-jet containers come in only one size and extra containers may be purchased in multiples of 4 or 6. In the meantime, I'm very interested in finding out more about the CRM Gelato Maker. Can you provide me with any leads on where to find it?
-
Now you tell me AFTER I spent $48 bucks. It should arrive just in time for the family coming into town so we can do Fralinger’s and Robbie Bennet comparisons. I dunno. We have someone who does a ton of business with Mars and we’ve been shipped tons of chocolate at all different times of the year with no problem.
Katie, I am appalled that they have not used your “orgasmic” testimonial under their customer comments. Don’t they know who you are?
Can't really attribute Miel's product to Robert Bennett, now that he is no longer part of the business.
-
I am partial to the wings served by P.J. Whelihan's. A friend of mine developed the seasoning flour for them. There are 8 locations in S. Jersey and PA, but the one in Haddonfield, NJ is where I go for them. Good sauce, 4 levels of heat, and always big and crispy. I'm not a chain person, but they do a really good job. Moriarty's would be my second place vote.
-
My bad, forgot the "romantic" part. Continental midtown is definitely not romantic.
-
Continental Midtown is an option. Very casual with good food.
-
I was a regular at the 15th St. location for years. We used to close the place down after locking up at Magnolia Cafe. Lived upstairs in the Academy House, and continued to be a regular. The Last time I went there was about 3 years ago. The waitress was downright hostile to us. I assume since they add the gratuity to almost every check, she thought she could be a b-tch and get away with it. She could tell we were not happy, and really got scared when she found out I was friendly with the manager. As I went downstairs to talk to him about her rudeness, she saw me and flew down the stairs to interrupt my conversation with the manager. He was very professional and told her to go away. He knew I wouldn't make up a story about her (she said we just didn't want to pay the 18%, little did she know, 18% is less than I would ever tip for good service). After he apoligized on her behalf, I left with my friends from out of town embarrased for taking them there. Needless to say, I haven't been back. Just to clarify, the service was acceptable, but not the slamming things on the table and condescending attitude. As she delivered our food, my wife asked, "When you get a chance, can we have some silverware and ketchup please?" Her response was "Can I put these down first or should I carry everything at once in my 2 hands" Call me crazy, but silverware is usually on the table before the food. My favorite was when we asked if the nachos could come out first, as my friends were very hungry. Her response was, "as soon as they are ready I'll bring them. I place the order in the kitchen, and then they make it, that's how it works" I'm glad she clarified that, as my 20 years employed in restaurants never taught me that, I thought the food just appeared.
-
I agree the Falafel guy on 20th & Market is very good. Most of the time he just makes what he feels like or has on hand. For a sandwich to take to Rittenhouse Sq. there is Anna's on the NE corner of 18th and Chestnut. Anna and her husband Raphi are very friendly. She makes good pita sandwiches with quality meats and good tuna and chicken salad. Nothing fancy, but fresh and enjoyable.
Thanks for the advice about Helen's chinese. Had the boneless spareribs today for lunch. Very tasty, blows away the other chinese carts in town. Enough for 2 people for $3.50. Hope this doesn't make it too crowded over there.
-
Just wanted to try something different, usually like to stick to rib eyes or a big old boneless NY Strip.
-
Seeing Flatiron Steaks on more menus these days. Does anyone know where to get them around here? Got some at Omaha Steaks in Haddonfield, but very $$$ and not to good. Would like to grill them at home.
-
Theresa Wall was the Pastry Chef at Susanna Foo for many years. This helps to explain why Tartes is so good.
-
Thanks for the advice on the Salumeria Italian with house dressing and artichoke hearts. Had 1 for lunch today. Excellent!
-
Tasting menu option is on the menu. 5 courses for $80 plus an option for wine pairings for each couse for $45. Server recited each course before we ordered and again when it was served (which was helpful because it was hard to remember everything). The Amuse Bouche was a wonderful lobster bisque served in a demi-tasse cup. I wish it was a whole bowl. The first course was an Ahi Tuna ceviche, although the fish was cut in slightly larger peices. Next was a soft shell blue crab and after that was the halibut over brocolli rabe that the server poured a wonderful herb broth into. The last savory course was the Philly Cheese Skate, which was 2 peices of Panko breaded Skate with shredded short rib in between. There were several palate cleansers throughout, including a citrusy homeade foamy soda and a wonderful cucumber sorbet sprinkled with grey salt. Dessert was a spin on the old fashioned orange creamsicle bar in a dome shape.
Overall this turned my 5th wedding anniversary into a memorable experience. Highly recommended!
-
Dined at Striped Bass Friday night. Outstanding, fabulous, fantastic. Every part of the evening was terrific. Service was great, no speeches, no sneering when we asked for tap water. Enjoyed all 5 items on the tasting menu, especially the Halibut and the Cheeseskate.
-
New falafel place on 20th St. btw Chestnut & Market where the old Pad Thai Shack was. One of the best falafels I've had. $4.50 gets you a large sandwich with about 6 good size balls, hummus, and fresh veggies. They make their own pita bread which is very tasty. You can get a Mama's platter too, with 4 salads, hummus, falafel balls, and a pita. I've been twice and highly recommend it.
-
Ah, good old Days Deli. Remember always going there to buy beer because they never felt obligated to card us, and we were like 16 years old.
-
I worked for a few years at Magnolia Cafe, managing it for a few. Customers always seemed to enjoy it, and we had great Mardi Gras parties.
A few places I remember well were 20th St. Cafe (now 20 Manning, after being Carolina's) Worked there for a while too. The Gilded Cage, Club Rittenhouse (now D'Angelo's) and Dewey's where Little Pete's is now on 17th St. Remember going with Dad every Saturday for breakfast.
-
Had a 12th St. Cantina Cubano for lunch today. While I agree it is not the Miami version, it was very good. The shredded pork was very tasty, seasoned nicely. On the subject of international sandwiches, can anyone recommend a good Vietnamese Hoagie in the area?
-
Going to Craft Show @ Baltimore Convention Center this Saturday. Is there anywhere near there to get a decent lunch? Don't want to get stuck with Convention Food.
-
Hard to make a recommendation without knowing more about your SO's tastes, your budget, etc.
I didn't mean in any way to discourage you from going to Ardeo; their menu is appealing, the food preparation is very good, and I'm sure you would have a nice time there. What did Tom S. give it, 2 stars? That seems right to me.
An example of a place in the same price range, with food that is as good or better (most on this forum would say "better"), and a bit of a buzz in the room, is Firefly (www.firefly-dc.com). If you want something livelier than that, you'll need to solicit recommendations from one of the younger, hipper members of the forum
Was in town last month and went to Firefly and Mendocino. Enjoyed them both, Firefly a little moreso. Looking for more of that type of place. Thanks!
-
Hey Crabby, could you share with me the names of some of your more livelier hangouts with good food as well? Coming from Phila for my wife's B-day and could use some leads. Thanks
-
We could use a good Persian style place. There are a few in Chicago calles Reza's serving great stuffed grape leaves, baby lamb chops, and all sorts of kabobs over persian rice in a casual setting.
-
Does anyone know anything about Ardeo on Connecticut Ave.?
Help! Visiting Philadelphia for the first time.
in Pennsylvania: Dining
Posted
Rule of thumb is never get the roast pork to go. Doesn't travel well, too juicy.