shinyboots

Something's amiss but I'm out of the loop. The URL minorgourmandry.com is simply a domain name mask, the true host of my site is typepad and so the real URL is prettytothink.typepad.com - this is why links to certain auxiliary pages lose the "domain name mask." I've been getting numerous complaints regarding access problems of late, and to them I can only respond with a shrug and a sigh as of now. Sometimes it's up, sometimes it's down. I'd like to say the fluttering is the after effects of being a "Best Of," but I'm not entirely sure it is. My page is photo heavy, and when people access the site from slow connections it is very possible they bog down the server for other people. Two many slow connections = times outs and missing pages. When you are accessing the site, does the banner with the pear always appear (question directed at anyone willing to answer)? Your answer may help. Also, Jeff, I was contacted by a Food Network-related marketing agency that paid me a flat fee to put up the link. No I am not "selling out," I'm still an independent. (Um, let me amend that: Will Blog For Free Food.)

I had my first cup of gelato at the relatively new Cafe Toscano Gelateria. I agree with most of the above conclusions -- slightly worse texture, less adventurous flavors, and, ultimately, a lesser gelato -- but the place has some positives. Aside from price, Toscana is certainly more friendly towards kids and milder palates (and tourists). This doesn't mean that the flavors are boring, they're just more akin to a Cold Stone or Bassetts -- they're not trying to break down culinary barriers here. That said, they did have a Tartufo gelato. I ordered a (really) small cup that barely held two flavors: Panna Cotta and Cannolo Siciliano. THe former was like a poor vanilla, with more egg flavor and less bean. The Cannolo was very good. Like a good gelato should, it mimicked the flavor of a ricotta cannoli, with min pieces of cannoli shell to boot. The aftertaste was very pleasant. If I were within walking distance, I wouldn't pass up on Toscana. (I may put some photos up on the blog.)

Thanks to those of you who commented on my award, and to Katie, for alerting me to the thread. I've been sun-basking and dining in Cape May for the past 8 days and without my cherished wifi, so my site and forum posting have been nill. (I've just completed a post with some mini-reviews of Cape May's best on my blog.) About the award: I was invited to the "Best Of" party only days before its occurrence and attended believing I was being thanked for participating on a few miscellaneous articles. Whatever the reason for the invitation, my thinking was, in true minor gourmand fashion, why not go if there's free food? Because of a freak wind storm, my "winner" nametag was blown away, only to be recovered and presented to me an hour later. Upon its belated reception, I was both suprised and gratified to find I'd been recognized by Philly Mag. When the plaque comes in the mail I will certainly proudly place it in the window of my dorm. As some of you know, I am college-bound this fall, which is exciting for obvious reasons, but also upsetting because of my re-location. I will be attending Cornell University in Ithaca, New York, studying in the school of Agriculture and Life Science (no, not the famed Hotel School -- everyone always asks me). Although I'm not sure where my studies will lead, my major (Food Science), does seem to follow a recent life trend. My first intention was to go to New York City, to Columbia, and continue the blog for fun while studying media (journalism). After the bastards denied me, I looked to Cornell, the school I should have applied to in the first place. Almost a year ago I started Minor Gourmandry to explore the budding foodie inside me, and to placate my techie-wanabe yen. The languor of Senior year academics allowed me to develop the site's central themes: roaming, consuming, photo-ing, and reviewing. Now that I'm off to college, in remote Ithaca no less, I won't have the time to continue the site or participate in Philly's eGullet and Chowhound community with the same fervency. What to do with the site, I'm not sure, but I'm open to suggestions. In conclusion to this overwrought (and wildly conceited) post, I want to say that I've greatly appreciated reading and sometimes responding to all of the posts the Major Gourmands of eGullet have posted in this forum. Long live Philly food, and the sites that adore it.

Does anyone have any comments or suggestions on the dreaded blueberry bottom problem -- you know, when berries sink to the bottom during baking? I suppose the thicker the batter, the less they'll sink, but a thick batter usually means *gasp* overmixed and tough. (Note, my muffins usually end up muddled, but they are never "tough." Overmixing is less of a threat than cookbooks make it out to be. Agreed?) Today I made Regan Daley's wild blueberry cinnamon buttermilk muffins. Their taste is very good, nice cinnamon-sugar crunch, but the crumb isn't uniform thanks to the sinking blueberries! Daley, whose In the Sweet Kitchen I Do Not usually trust, used the creaming method for her muffins. What does CI do differently? Can they correct that sinking feeling?

So Philly eGulleters, what's the WORST flavor of gelato or sorbet that you've tasted at Capogiro? C'mon, they all can't be incredibly delicious. (Don't hate me.) Sometimes, after buying a $10 pint of this or that, I'll realize a flavor is just too exotic or just plain not (that) good. I remember being very disappointed with the chocolate chip, or Stracciatella. The apple with calvados got boring after awhile too, as did the wild flower honey (a little bit of a harsh after taste). That said, Capogiro is always adventurous and the selections rarely lfall below ice cream transcendence.

Friends, seek this one out when in DiBruno... Out of the 10 sample cheeses, this was the one that left an impression that influenced a purchase. I didn't even bother to check if it was raw, or German, or whatever. I immediately thought of a hard mountain cheese, but the spicy finish is different than the Apenzellars and Beauforts I have tried. You may not like it, but you'll be glad you've tried it.

Although I won't swear on them, I believe these are the hours: Noon-6pm, Tues-Sat. (Best bet is Tuesday thru Friday at listed times, then you are guaranteed some Tartes bliss.)

Yes, an admirable American baker; cannot compare to some some Philly standouts, but adequate for us Main Liners. Still, despite some mediocre items, they do bake the best Banana Muffins in the area. They have a granola top with some nuts thrown in, and great natural banana flavor. Pick one up.

I think Sang Kee's version of General Tso's chicken is my fave anywhere, very light, crispy breading, and much lower breading-to-meat ratio than most, as it's a whole breaded chicken breast that's then sliced. Peking Spare Ribs are kind of similar, like little Pork Chops breaded, fried and in a sticky sweet sauce. ← To Sang Kee I must go. I rarely make it into Chinatown - local take-out places has given a terrible image of "Chinese" food. Hopefully Sang Kee will shake it, althought the neon lights won't help. I did stop into K.C.'s Pastries recently while I was in the area. Grabbed a azuka "red bean" bun and a sesame seed bun. The sesame had the oddest chewy consistency and the look of unbaked bread dough on the inside. The taste was anything but doughy though, as a strong sesame flavor, mixed with a little sweetness, permeated the insides. I also think the small(er) size is much more preferable when compared to the larger bean buns.

Chocolate Creme Brulee Tart too much for ya? Then this won't help...

I agree, basil rocks. Basil with a scoop of bittersweet chocolate or a nut ice cream - like Cashew, another winner - would be a very quirky delight. The thing is, both flavors are so strong that you won't regret paying a 5 spot for ice cream because you will be surfeit by the time mini-spoon hits plastic.

Also, could use some recommendations for cafe/bakery/patissier around MOMA for a quickie breakfast or a pastry to goggle over...

Ooh sorry about the lack of details! We're looking for lunch. Actually, we've decided on going for lighter fare. So Babbo is out. We still would be ok with a big sandwich or slice though. Here some of our checkmarked spots Popover Cafe Chelsea Market (can you sit-down eat here) Serendipity Opinions???? Also, where are the best/nearest Chocolate Bars and Bakeries (Parisienne or not). We can always take the subway... Oh, and we may not be in SoHo anymore. We would like to find a hip shopping district though (not necessarily "name" brand stuff, but stores that are chic but don't require that you go broke upon exiting).

Howdy NY EGulleters. This is my first time on your board, and I must say it is way hardcore (in a good way). My family and I are visiting NYC this Thursday and don't want to be stuck with all the other tourists. So to you I beckon for help in wading through all of the restaurants/delis/cafes available. Some Details.... What: American Cuisine preferable. Not too expensive (two siblings under 12 yrs. old who aren't looking for dining transcendence) and maybe something that has a NY-style or personality. Knock-out Sandwiches would be ok, as would a truly killa slice of pie (and I mean mad good). I was also thinking Babbo wouldn't be a bad idea - that's about as much as we would like to spend per person this time around. Oh, What about Eli Zabar places or Carnegie Deli (touristy I know)? Where: In the morn we will be visiting MOMA. We could eat around there but it's not necessary. If there's a neato bakery or cafe around let me know. From there we will either be heading to Central Park area or SOHO. Choices around either would be fantastic. Well, that's all. Sorry if I'm being to picky. Thanks for your help NY!

snappy recap of my experience Yesterday (Monday) for Lunch (same menu as always): - Hmm...prices. 9 dollars for brisket in a pita and a small ramekin of baked beans (or sweet potato fries - much much better) - hmm...service. A ridiculous wait considering the meat is prepared ahead of time, and it was a slow lunch crowd. - brisket was tender, but a little overdone. I could tell because my sister's sandwich had no black crust around hers. Yea, it was still pretty damn good. Just load that homemade 'cue on. - hell yea! Bourbon Pecan Pie was so good, it recouped for above points. Long story, but we got dessert for free (I wasn't complainin', I sware!)