shinyboots

Finally, the wait is over. The site looks very nice, and is certainly going to be a new incentive for me to get down to CapoGiro more often... Capogiro's new website lists the flavors made daily.

Many of the recipes in Baking By Flavor call for "Bleached" All-Purpose flour. I was wondering if this more processed version of unbleached All-Purpose flour (which is what I always use - kIng arthur's version) actually changes the consistency or texture of the final product. I've heard that unbleached may be a little more likely to get crumby...any thoughts (and should I worry about substituting the flours?) Thanks

I posted my review of the new and improved Marigold Kitchen today on my blog Minor Gourmandry. In short, the restaurant was very strong and exceeded any expectations for a place that formerly served meatloaf with mashed taters. The price was right and so were the dishes. My review is complete with pix so you can dream about your next visit to this neighborhood cuisine gone haute...

I didn't have high hopes for this hotdog shack, yet I was still disappointed. The hot dogs were no better, nor more creative, than any shoreside vendor. I suppose what really made me despise the place was the sourpus counter operator who spoke but two words, "anything else?" Oh, and as we sat down to eat, the buildings lights went out for 15 minutes.

Rookie... (I kid) The Rosemary Goat's Milk with Honey may have been the most extravagant cream dessert I've ever had. Loved every lick...

I suppose it deserves another visit. I suppose I was suspecting a quirky, inexpensive, home-cooked type meal; when I saw $12.00 for a normal breakfast, I decided no deal. I suppose it is a place you have to "click" with because of Carman's strong personality. Knowing Carman's is not just an ordinary diner, I think I will happily shell out the moola. For the record: Morning Glory's menu was indeed solid, but its specials really made it a more unique diner. I am going to post some pictures of my meal at Morning Glory on my new Food blog:Minor Gourmandry The pics will be up soon (like by 10/16). Holly, in now way will it measure up to yours, but that's not the purpose either (one day I will figure out and formally announce this purpose in a post - maybe)...Thanks...

Ahem...I just was in South Philly yesterday (10/11) and searched out Carman's because of the positive reviews. Sadly, when we arrived we were disappointed. 1 - It was lunch time, and the 4 item menu had but one lunch item... 2 - I almost settled for a French toast plate, but it was $12.00...sorry not worth it... 3 - Carman is a wee bit kooky, but I guess that might be her charm. We went to Morning Glory instead, where I have never been, and had a well prepared brunch. See my blog for pics and details of my meal soon...

The only other place in the Philly area where I have had a croissant that good was at the french bakery in Narberth." Oh so good! I live very close to Narberth and was fortunate enough to have a cake, as well as some treats, from Le Petit Mitron for my birthday on Oct. 6. The link provided will lead you to my site (check the photo album section - The Bake Shop - of my new blog Minor Gourmandry) I think I will also put in some pictures of Metropolitan's unbelievable rich chocolate croissant (the almond may be better, but is usually over-powedered with sugar).

I am sort of obsessive about pastries of late, and so everything I taste gets thoroughly scrutinized (although I usually end up enjoying most things because of my newly developed sweet tooth). I have been in Miel twice in the last few months and can wholeheartedly recommend the Linzer Bar and the Oatmeal Raisin Cookie - both are probably the best I have ever had in each respective category (the linzer is perfectly sized for an individual).

The Sweet Potato fries at Sabrina's leave something to be desired, substance...they are mostly crispy-ness...Although in my naif opinion, a bad sweet potato fry beats a regular fry any day...

Just bought a Pint of the "Marscarpone Fig" at a local purveyor (Du Jour Catering in Haverford). I have to say it surpases my expectations. The fig flavor is perfectly balanced between tart and sweet, likely because of the superb marscapone (it just melts!)...One thing: the somewhat largish fig pieces aren't appealing in the least

Just a quick reply... first, duh...."Controller/Wine & Spirits Muse, Rouge Restaurant" didnt bother to look at the by line.... 2nd...James and Wendy ares still #1s, but they definitely tied up with opening the new restaurant, an undertaking which is very difficult of course, even for industry vets...Im looking forward to seeing how far they take the project (in terms of depth of menu)

Actually, my comment was directly in reference to the baguettes (which the customers have complained incessently about a few times at a branch in Ardmore). The breads at Metro are the best around (Lebus is too overprocessed), believe me you, but I think that a few "new baker's" mistakes have gotten customers upset recently. All the breads (I'm pretty damn sure) are baked in New Liberties(where you mentioned)... it sure is a lot... About Rouge (whats ure position?) Do they use Metro bread for the hamburger buns?

I work for Metropolitan at one of their branches. I do believe that they are having some quality control problems because of the enormous amount of expanding they are doing..(or have done)

Stupid question...how much of these masterpieces did you actually get to taste? I understand that the sculptures and themed pieces are not for tasting, but the others (my drool would have melted away most of them anyway)...?

Who are Philadelphia's Best Pastry Chefs and where can you get their delightful creations? (other than Robert Bennet from Miel)

I live on the Main Line (Lower Merion) and am looking to enroll in some cooking classes/courses. I know there is a Viking Culinary Institute nearby, but I would like some more options. I dont know if Phila. University of the Arts - Culinary - has any classes unless you are a fulltime student. I am really just looking for one time classes, can you help?

Today's Dumpling IMBB has excited me so, that I got to thinking about the magic of the internet and its ability to pull such disparate people from all factions of creed and color and race...its so wonderful...Altough I do little to participate in this community (I am young and new to all of it), I appreciate that I have the resources to become very involved in cooking and all of its flavors... Now, so I can find some new favourites, please list the blog (or blogs) that you love and frequent and the ones that are most inspiring...It would be interesting if you could mention a certain blog that started your interest in some type of food (or any little tidbit story). Mine are shoikdelicios.com and chocolateandzucchini.com, mostly because I love looking at the wonderful pictures (its sad, I know). and finally...I am a Philly native, but I dont see many Philly blogs or websites...so if you know of any I would appreciate it if you shared them with me...