I_call_the_duck

Wow that looked great! And that Bloody Mary?! How were the oysters in that omelet prepared? It looks like they were fried, which would mean I'd automatically order that.

In a word, no. I tried them and didn't like them. It was awhile ago when I had them, but if I recall the cookies were a little crispier, and the marshmallow wasn't as sweet (or was it too sweet?). Just not the same. Hold out for the real thing. Actually, the closest thing that ever came close is Metropolitan Bakery's Metromars, chocolate cookie with marshmallow and enrobed in pure chocolate. Sorry folks, only available in Philly. Ummm...Social Teas...dunked in milk...

Capaneus, I think you had the Dark and Stormy. That Mejool Dates and Cream Cheese was certainly good. Has anyone had the Avocado? I tried it, but can't bring myself to order an entire serving.

True dat, and speaking of flying, much cheaper than flying to Rome or Florence for my gelato fix.

This is turning into an expensive habit. Mr. Duck and I had (the last of) the bittersweet chocolate and white chocolate Kaluha.

An article in today's Philadelphia Business Journal stated that the restaurant is expected to close June 8. According to the posts upthread, the food may not be as good as it was in its heydey to deserve one last meal there, but here's a nice juicy tidbit that just may convince me to stop by. On one hand it would feel as if I'm going through a dead (or dying) relative's belongings, but on the other hand, I'm sure there's some pretty cool stuff in there, and it's not as if I'm getting the stuff for free. Wondering what he's going to do with that table?

If they had that on a bottle of Pepsi, I'd buy it. I don't even like Pepsi...and magnets don't even stick to my fridge. These days the challenges are to find free stuff without buying anything. In my college days though, I bought Spaghetti-Os to get a set of engraved flatware, orange juice to get a watch, and had my friend who worked in the dining hall to get whatever toy was in the cereal boxes.

It took me long enough, but I finally made this last night, and it was absolutely delicious. It was so homey and comforting. I used chicken breasts, but I think next time I'll go for dark meat, and brown it as jo-mel suggested. And yes, lots of white rice to sop up the sauce. We paired this dish with a Pecorino, a white wine from the Abruzzo region of Italy. It worked very well with the ginger. (BTW, no logic behind the pairing--it was leftover from a previous meal.)

Agreed. It was such a nice treat to have Shola's food again. Things just haven't been the same since the demise of SK.

I haven't watched the episode yet, but I have it on my DVR. As for naming pigs, I don't think it's necessarily wrong to name your dinner (I ate Paolina when I was in Italy), as long as you don't develop an emotional attachment to them as Gordon had. He was putting sunblock on their ears so they wouldn't get burnt — which I found absolutely endearing. I didn’t know until the end of the episode I was watching that those little piggies are going to be food, and I'm thinking, uh-oh that isn’t going to end well. ← It's not necessarily 'wrong' to name them...but it makes it much easier to form that emotional attachment at least for me it would. ← Yes, maybe 'wrong' was not the correct word. But I definitely agree with that. When I named a lobster Pinchy it was really hard to stick him in the pot. (But he was tasty!)

I haven't watched the episode yet, but I have it on my DVR. As for naming pigs, I don't think it's necessarily wrong to name your dinner (I ate Paolina when I was in Italy), as long as you don't develop an emotional attachment to them as Gordon had. He was putting sunblock on their ears so they wouldn't get burnt — which I found absolutely endearing. I didn’t know until the end of the episode I was watching that those little piggies are going to be food, and I'm thinking, uh-oh that isn’t going to end well.

I like the ideas mentioned so far. I was thinking of chicken wings braised in soy sauce and star anise. I haven't made them myself, but my mom walked me through the steps. It's generally inexpensive, and can be easily scaled for a larger crowd. What's more, it's better if made ahead of time to let the flavors mingle. They can be eaten either hot or at room temperature. Heck, sometimes I just eat them straight from the fridge. edited to add: Ah, jo-mel, you beat me to the punch!

The first thing you said. One can get a reservation starting at 5pm. I didn't ask if they're only serving the special menu.

Starts at 5pm, and goes all evening. I'm so there.

Maybe you only get the amuse if you order Al a Carte? ← Still have to report on our dinner, but we ordered the prix fixe, and got an amuse (duck). It was goood.

Makes me wonder if temperament has anything to do with flavor, finally. It will be interesting, if Ada tastes better. ← It’s been a while since we were there, so Ada is long gone. We're going back in September (and possibly June), so I'll do a flavor and personality profile of the other cows and report back. Funny, they don’t name the pigs, ducks, and chickens. Just the cows. As for your question Carrot Top, only if he falls in “accidentally”.

Bacon wrapped bacon? Duck confit pie? Truffled scrambled duck eggs?! Holy crap, all the more reason to make a trip to Seattle. Congrats guys, I wish you luck, and hope I can make it there in the future.

That sounds very similar to what happened to a woman I knew in college. The dining hall was having an America’s Cup Day, and served rabbit. This woman was saying how great the “chicken” was, until she was informed that she was eating rabbit. “You mean I’m eating Thumper?!” Those that were sharing a table with her saw her meal again. Once, my friend gave me a lobster, and I made the mistake of naming him "Pinchy." During the hot ride home, I was talking to him. "Almost home, Pinchy. Hang in there." By the time it came to cook him, I was more than a little unnerved. I may have posted this before, but it bears repeating. I was visiting my SIL, who lives on a farm in Italy. Our first full day there, my BIL was giving a tour of the farm. “... And here are the cows. That is Ada, that is Martine, and that’s Lousia. I think yesterday you had Paolina.” Stunned silence. I told him that Paolina was very tasty, while Mr. Duck and I were trying hard not to laugh. When the tour was later related to my SIL, she told us that Paolina was not a very nice cow--she used to kick the person who was milking her, and was just a general nuisance. But when it came time for her to get on the truck to that big barn with the loud whirring noise, she had an air of resignation as if she knew what was happening. Though I didn't see it, Mr. Duck says that the cuts of beef in the freezer were labeled with the name of the cow (Paolina, shank). I'm afraid next time I visit, Ada will be on the menu. As long as I don't make a personal acquaintance with my meal, I don't have a problem.

Lower calories... I think some people get used to lower fat milk too at some point and then may find 'regular" milk very rich. ← True in my case. I love milk--always have, but it's skim these days. Drink it for breakfast every morning, and with dessert. I was at my mom's this past weekend, and she had 1%, which tasted too rich and thick to me. But I drink skim because I delude myself into thinking that if I have skim, I can use the fat that I didn't use there towards something like, say, foie gras. Does that make sense?

I love my IKEA $2 frother. I tried using it on other things to little succes, but I blame the almost-dead batteries more than the product itself. I also bought a frother from the Dollar store, which looks identical to the IKEA one and comes with a little stand. It works pretty well.

I love hoisin sauce with cold roast chicken sandwiches. If you're looking for a dipping sauce, you could try a satay sauce. Also, hzrt8w's pictorals for Secret Salt Baked Chicken and Baked Soy Sauce Chicken include two slightly different versions of an awesome Ginger-Scallion condiment that would work really well.

Is that Divine Secrets of the Ya-Ya Sisterhood? Oh, and a request. When submitting a guess, can we please include the clue so one does not have to scroll up to find it? Thanks.

WOOHOO!!! I think I asked once, and the waitress just gave me a blank look when I said the name of my street. Since they were busy, I didn't want to press the matter any further and just said never mind. (Our next house will be on a street with a much more simple name.) I'd think the golden coins could be heated up in the oven. Worth a try.

Be careful! I am seeing a Hannibal Lecter in the becoming in the ducks' world! ← (heh-heh Good evening, Clarice) About 1/3 of my freezer is fodder for soup stock (bones, shrimp shells, even a lobster carcass). In restaurants, I've been known to ask for a doggy bag for my bones...and I don't have a dog.

Beautiful pics, philadining. Fry carts, cool. Chive dumplings are one of my favs, but the problem is that they're usually not fried enough, and they looked good here. Not having been on this round, by looking at the har gow, the skin does not appear as translucent as it should be. That's something that can be corrected by a Saturday/Sunday. Also, I've never seen greens on the rice rolls before. Not that it's a bad thing...just saying. But since I haven't been yet, I'll be willing to give a Sunday a try.