wkl

At least since the beginning of 2008 the only Pekin duck I've seen at Giunta's is the Joe Jurgielewicz bird. To me, yielding that much fat is, as Martha says, a good thing. Especially considerably how much D'Artangnan charges for it! It keeps perfectly in the freezer and will make all your fried potatoes taste wonderful. If you really don't like that much fat, I'll be glad to take it off your hands! ← i got no problem with lotsa duck fat. what i'm wondering is if there is any difference between the jurgielewicz birds from long island vs pennsylvania? i had one from long island and was underwhelmed with the flavor. in terms of price the dartagnan birds i've bought at rtm (either giunta or martines or ochs) were around 2.99/lb, maybe a touch more. are the jurgielewicz that much cheaper?

interesting. i'm pretty sure the duck i bought was from long island. did he carry both at one time and now just selling the one from pennsylvania? i usually buy whole pekin ducks from dartagnan and break them down myself. i render off most of the fat and use it over the next week or so. i was floored by the amount of fat i got from the guinta duck. i'd estimate i render about a cup and half maybe two cups from a dartagnan pekin but this jurgielewicz was at least three cups and maybe four.

i was actually disappointed with the one jurgielewicz duck i bought. the one i bought had an insane amount of fat that rendered off. which isn't a bad thing as i used it all but, it was at least twice if not three times more than what i get from a dartagnan duck. more importantly, i found the flavor was not up to dartagnan quality. have you cooked many of these jurgielewicz ducks and found consistent quality? i'd be willing to try again if your experience has been different than mine.

i'd probably lean to one of the casual italian byo's, of which there are many. gnocchi, radicchio,melograno. plenty of others i can't think of right now. others can list their favorites

descriptions or not i can't remember, it is long list. you'd be missing out on one of the great belgian beer selctions in the country. food is better also. next time your in town you should go if you really enjoy belgian beers.

you ever been to monks?

just wondering........ why would a long beer list be "worthless" ?

top chef airs on food network in canada? not bravo?

and blue foot chicken........

← doesn't the mole have chocolate in it?

is this byo, by any chance?

the turkey and sauage gumbo from this past weekend was outstanding. lucky me, I live about 10 minutes from this place.

I go to quite a few Flyer's games and usually bring something to eat with me, but am hoping for some suggestions within a 10 or 15 minute drive from the Wachovia center for a casual dinner. Preferabley a place with quick service that is open by 5 or 5:30. Any bars with good burgers? Italian byo's? Thanks.

if padma starts saying that, i'm guessing ratings go thru the roof.

i believe most large (probably small importers too) buy euros long in advance of their wine purchases. so, i wouldn't expect to see imported wine prices coming down for sometime.

yo v- i thought sous vide meant under pressure. which still would be silly to put on a menu.

it was just reviewed in the inky. try www.philly.com. here's the link: http://www.philly.com/inquirer/columnists/...n/26415014.html

when was he being snarky in the tokyo and spain episodes? i've always thought that he is incredibely respectful to the cultures of the countries he visits.

definetly call in advance. it's byo if you choose to eat there. nice atmosphere good service. worth making a bit of a trek for.

this may be too far for you but, www.sovanabistro.com. at the intersection of 82 and 926.

you will get the menu in advance.

are they using skirt steak for the steak frites? i don't think i've ever seen hangar so thin it folds over on itself? was this justa presentation thing?

any word on wine and beer selections?

i don't know if this helps you but, i am a member of a dinner club. i can buy wine at whole sale plus 10%. it is a remarkable deal. but you do have to pay a memebership fee. our membership provides reciprocal arrangements at otehr clubs throughout the country and in europe. again, i may be speaking of something else, but dinner clubs are not extinct. the one i belong to owns the property and it is an old victorian house. it really isn't a restaurant masquerading as club.

I think you meant to say that they are a more recent phenomenon here than there. I grew up in Minnesota (many, many) decades ago and they were very popular then. That was (maybe still is?) the place to go for the very best dinner around. It's sort of an all-in-one restaurant. Usually only open for the evening meal (what Minnesotans call supper). With a lounge and music. They do a big business in weddings and special events. And of course they have liquor available. Many of them started up as private clubs. Back in the day, you could get either red or white wine but I know today they are much more sophisticated. As I said, the food was usually the best around. Lots of local ingredients – like walleye pike and wild rice. ← unless i misunderstand, which is entirely possible, dinner clubs have a long history on the east coast. i believe the club in philadelphia, whose name escapes me now (union league?) is one of, if not the oldest ,in the country.