I_call_the_duck

My brother in law has one of those automatic types. He and my sister are not big into kitchen gadgets, so for them to buy something, it's a big deal. He loves it and uses it all the time.

Absolutely hilarious, jeniac42. This somehow reminded me of an incident that happened when I was about 10 years old. My family was having dim sum one Sunday morning. We were just finishing up when a family friend, who just arrived at the restaurant, came up to say hello. After chatting a bit, the waiter brought the check. The friend grabbed the check and offered to pay. A tug of war over who will pay the check started between my father and the friend. "It's my treat!" "No, you don't have to do that!" "Don't be silly! I'll pay!" The friend made one last attempt to take the check and turned away as if to pay. Dad, who was almost a foot taller than she practically wrestled her to the ground, grabbed the check out of her hand, and proceeded to go up to the front to pay. Mom was mortified and my brother and I were torn between being completely embarrassed and laughing ourselves silly. I don’t remember what the friend said, but it was probably something along the lines of, “why didn’t you let me pay?” edited for grammar

Great idea pureeing those overcooked vegetables into a soup. Two! Two! Two soups in one! I just use those veggies as a base for a chicken pot pie.

Dejah, I hope you remembered where you hid them all! Just to be clear, I never liked the Pringles. The kiddies enjoy them, but to me they were just weird and WRONG. Looking at Eileen Yin Fei Lo's recipe I guess that the honey/maltose would caramelize the skin more, but what would the cornstarch do?

I come from a line of "trash" eaters, so of course, I married one as well. Very little goes to waste in my family. I've even been known to bring home bones in a doggy bag so I can make stock.

Yum! Beautiful as always, Ah Leung. Shrimp chips are my favorite. Can I make more?--some for the table, some for the chef! Some restaurants serve Pringles with the chicken instead.

I can see how you're confused by the map, but for all intensive purposes, there are only three subway lines in Philly. The rest are commuter rails. The Broad Street line (the one in orange) will take you to the stadium. The stop closest to your hotel is City Hall. Take it (south) towards Pattison Avenue to the last stop, and follow the crowd. It's a short walk from the subway to the stadium. I agree with all the other recommendations up there. Have fun! Edited because I missed something upthread before.

I used to do that, but I also stuck it in the toaster until it was melty. Almost like a s'mores.

Agreed. Bull's BBQ is not bad. We had Bulls the last time we were there, since the line at Tony Luke's was pretty long (it was also rainy and cold and I didn't feel like waiting). I preferred their brisket over the pork. Also, Greg "the Bull" Luzinski is usually somewhere around to chat. If I had a choice between Tony Luke's pork over Bull's, it's a no brainer. Definitely Tony Luke's. Damn. Now I'm having a jonesin' for a pork sammich.

I'll bet some roast pork would make it really tasty!! Does anyone know if they have tofu dogs? I'm not a vegetarian, but as long as we're talking about options, I wonder if they have them.

Jason, Welcome to eGullet. Are you just talking Manhattan, or are you doing the outer boroughs as well? I mentioned this in Chris' post, and I don't think you should neglect them, since you can find great food there. For example, in Astoria (just a few minutes from Midtown), there's Mombar, a nice Egyptian restaurant. The chef/owner literally cooks your entire meal on a campstove. He's also an artist, a really nice guy, and the entire restaurant was decorated by him. A picture of the exterior can be found here. (If you do decide to go, I'd love to tag along, since I promised him I'd stop by, and haven't had the chance to do so.) And there are a also few hookah bars along Steinway Street. Also in Astoria is Sabor Tropical, a Brazilian restaurant which has the best capairinhas and feijoada I've ever tasted in NY. (Also a lot cheaper than you'll find in Manhattan.)

It looks great! (drool) But I did have a question: for BBQ aficionados, I've heard that parboiling is pretty much sacrilege, so I'm also curious as to why you simmered your pork before roasting. Did you do it to cut down on the cooking time?

Congrats, Chris!! I don't have the knowledge that either Holly or Katie do of Philly, but I'd love to help in any way I can. While you're in New York, you should take the subway to Astoria, Queens. I may be a little out of the loop, but it's often overlooked in favor of Brooklyn. What used to be primarily Greek neighborhood (can still find great fish there), you'll find a cool Egyptian place, a few good French bistros, as well as several Brazilian restaurants, to name a few. There's also Bohemian Hall, the oldest beer garden in the city. This is going to be fun!! edited because me fail english.

WOW. I didn't realize that the space was so huge. We were planning on visiting the store last week, but never made it. While there are many wine stores in New York, very few--in fact, hardly any--have their entire inventory stored at the proper temperature. I can name only one off the top of my head. I think they will be a welcome addition to the city. Good luck!

Bummer. Thanks for the heads up.

My absolute favorite is Mallomars. Since the coating is pure chocolate, Nabisco only makes them during the cooler months. I forgot to stock up, so now I have to wait until September.

Maybe Bistro St. Tropez's will be different. Looks like one is going to have to go and check this out and report back. I'll be around BP today after my eye exam, so I may stop by. Nothing like having my eyes dialated then having a drink. Not part of CC Sips, but still a good deal for free food is Zanzibar Blue, which does Happy Hours from Tuesdays through Fridays. They have drink specials and free food (usually two hot dishes and a salad). Mortons does has free steak sandwiches daily, and the last time I checked they have 1/2-price martinis on Thursdays. Last year, the Striped Bass had free food on Fridays--shrimp, tuna tartare, oysters. By far the best deal yet. Haven't checked if they're continuing this.

We don't own a car, but on the few occasions that we rent one, there is a gas station that we use that sells--at the most--candy bar and chips. It also has the cheapest gas around. Coincidence?

Yeah, that's the one I get. I got thrown off by the little cubes.

I'll have to check when I get home, but I think they were about $2.99USD at Trader Joe's. I thought at the time that it was worth the price considering how much parsely I've wasted in the past.

I've seen them at Trader Joe's, so I bought a package of parsley. Almost hate to admit it, but I love it, especially since I just need a little bit. I agree that they're chopped too finely for my own liking, but they do come in handy if I don't have fresh herbs. A bunch parsely so often goes bad before I get a chance to use it all. I suppose that I can just chop the rest and freeze it, but I honestly didn't think of doing that until just this second.

Katie's always one to promote Amada , but she has every right to do so. Amada is a great restaurant. I'm not a big salad person, but with a little arm-twisting from Katie, I had the Chicken a la Plancha, and it was outstanding. My thoughts (without pictures, I’m afraid) on the Amada thread. Mmm…I was just thinking when my boss will be away again so I can take another long lunch.

Julia, Your project is truly heart-warming and inspiring. I've occasionally given my restaurant leftovers to a homeless person, but have never had either the courage or motivation to try such an endeavor. Hopefully reading this may change that. Kudos to you.

The 'visual' on this makes my back ache! ← Which may attest for her hunchback.

Somewhere down the line, I got into the habit of dipping my fries in mayonnaise. And somewhere along a different line, I got into the habit of putting mustard AND ketchup on my hot dog. Completely goes against the New Yorker in me, but I blame that on my Central Massachusetts college days. But never mayo. i only eat pastrami on pumpernickel. I can't do the seeds in rye bread. Am i a sinner? ← I’m actually not an expert, but I think pumpernickel is fine.