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phifly04

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  • Location
    Long Neck,DE.
  1. AHHHH Charlies'- As a 1980 graduate of Ridley HS ,many after school days were spent there as well as after swim meet lunches( Ridley Park swim club was adjacent) I now live in Lewes Delaware and am happy to report we now have a Five Guys which comes about as close to the memory of Charlies as anything in this neck of the woods
  2. i can not stress enough (IMO) to chop the garlic very fine and use a whole lot more than you think you would need,for example for one serving i,ll use around 2 tbls.After all garlic and the clam juice is the dominant flavors or combo that makes this dish(IMO)deglaze with wine and add clams and salt and pepper, cover and let it go till clams open add finely chopped parsley,give the pan a swirl ,check seasoning add pasta and toss till all pasta is covered -serve,preferably with some good crusty bread for "mopping" Dave
  3. Greetings My friend is a D.C. transplant now living at the shore(Rehoboth Beach)Would like to enquire if the Two Quail is still in operation? thanks in advance Phifly
  4. phifly04

    slummin' it!

    Shit on the Shingle-chipped beef with campbells cream of mushroom,served over toast or mashed taters
  5. phifly04

    Ham Stock?

    Absolutely you could,one or two smoked hocks would just add to that"hammy" goodness
  6. Uk chef Simon Hopkinson claims to have invented "saff mash" and I always use his recipe from Roast Chicken and Other Stories which works a treat. It's online here. ← I can assure you the Pennsylvania Dutch have been making saff mash for centuries.along with cakes,teas,soups etc.They brought the bulbs with them from Germany in the 1600,s,they even have there own specially made containers for storage.BTW for those in the philly region ,Some of the finest saffron available can be had at the Reading Terminal Market labeled under Keen,s Lancaster County Saffron
  7. I vote for a good homemade chicken and dumplings,pile the legs in a stock pot,add cold water to cover and simmer for around 2 hours remove chicken,let cool,shred chicken and add mirepoix and chicken back to stock-simmer while making dumplings(i prefer drop but some folks go for rolled)season TT with salt and pepper and some fresh parsley,add dumplings,cover for10 mins on low simmer.Comfrot food so good ,it,s like hugging mommy lol
  8. I dont have the copy in front of me but the test kitchen of Cook,s Illustrated did a saffron tasting and found the best saffron in the world came from...............Pennsylvania. I think it,s all subjective to the user,I also beleive it is not replaceable in certain recipes when going for authenticity.i for one am a fan phifly04
  9. I remember fondly The American Bistro on 420 in Morton,Delco.It,s where i did my externship fom TRS and it was one of the few bright spots in Delco,across fom the "original" WaWa and above the Tuxedo joint
  10. This was great fun and i even had pics that came-out this time lol Bought a 3.5 lb Fryer and cut it up into 8 pieces here it is in the buttermilk,tabasco,herbs and salt brine,Brined it for 24 hours Out of the brine and into the seasoned flour,seasoned with cracked black pepper,kosher salt,cayenne,Old Bay,thyme and oregano Deep Fried the pieces in a combo of peanut oil and Crisco Made sides of cole slaw,macaroni and cheese and buttermilk biscuits,here is the mayo based dressing being added to the shredded cabbageHere is the finished cole slaw Here is the finished macaroni and cheese And here is all the components before being wolfed down,It was Delicious!!It was a lot of fun and i thank everyone for this Regards, Dave s
  11. Ok so i have uploaded my fried chicken pics to imagegulletnow,how do i post them to share??TIA Dave
  12. There is also a very nice Asian maket on 69th street next to to the Septa Terminal for anyone in that area
  13. Chef Zadi asked the question "What would you consider a chef oriented cookbook? How about the textbooks from Le Cordon Bleu?I know a lot of good home cooks who buy the CIA pro textbook for the same reason i would recommend LCB Paris to those who would like to learn. Regards Chef Z, Dave s
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