phifly04

I beleive what this person is looking for is a "Platter" Damn and im from the city!!!! Dave s

Mr McGee,Thank you for sharing your time and wisdom with us,i would just like to know if there will be a book tour,and if so tour dates? Thanks, Dave s

Blanch some and place in a blender with some good evoo,proceed to make a nice Arugula Risotto-Delicious!!!! Dave s

how about some potato pancakes?great accompaniment to many meals and lends itself well to a number of varied cooking styles.Just a thought\ Dave s

Without a doubt my all time hated food to fry? the dreaded Soft Shell Crab lol still wearing battle scars from having these nemesis on the menu Dave s

you know how big a case of coke is?hmmm makes me wonder what else there bringing in? Dave s

Susan and Prep cook,As i told you earlier in your blog i,ve moved tobeautiful Long Neck and worked at LaLaLand in Rehoboth over the season,if i can be of any assistance in saving you a trip i.e. shipping some chincoteauge oysters etc.let me know,it would,nt be no problem ,plus i know most of the purveyors . P.M. me if you would like Love your blog best wishes, Dave s

all the while growing up in suburban Philly i ate these usually split(not in half)filled with american cheese and bacon wrapped,toothpicked and baked and we called them "Texas Tommy,s"when out of the oven you remove the toothpicks and place in one slice of white bread and just bring 2 corners together,of course the bacon was rarely "crisp" as i like it ,but very good nonetheless Dave s

Ha! Yes indeed, a cooking lesson wouldn't be a bad idea. Hubby and I continue our crusade to when over Old Bay fans to Tony's. It's slow going! Thanks for the tips. I've been on Cajun Grocer a few times, and it's good to get someone else's endorsement. ← although i love creole and have even purchased some books on mayhaw man,s excellent recommendations tony,s or anyone else,s will never supplant the great ,original Old Bay Dave s from lowerslowerdelaware

It seems that how "upscale", fusion style or Westernized the restaurant is has more to do with their selection than their criteria is letting on. The common thread I see in the restaurants that made their cut is that they are less authentic and more pandering to American palates and ideas of what a "restaurant" looks like inside, with all the trappings like linens, fine china and crystal, etc. that one would expect at a French restaurant. ← Seriously disturbed that none of Margaret Kuo,s restaurants made this list-especially the 2 on state street in Media,Delaware county,shit aint right Dave s p.s. if you have never tried i would highly recommend them

Sauteed Chicken Breast with Brandy Mustard Cream Sauce 1 chix breast 2 tbl. clarified butter 2 tsps. mince shallot 3 tbl. Brandy 3/4 cup heavy cream 1 tbl dijon mustard s&p instructions-pound chicken breast flat,saute in clarified butter,remove saute shallots till translucent,add brandy and flambe,add cream-reduce cream till nape,add mustard season with s&p; add chicken to heat through--this is soo good-i,ll bet it would go great with that roasted cauliflower i read of somewhere earlier Dave s

63 here Dave s

I tend to like the things i grew up on,and cook those same foods always at home-both parents were long time residents of the suburban philly region i grew up in,as were there parents so things like chicken and dumplings,pot roasts with all the trimmings,baked ham and baked mac and cheese,meatloaf(with the campbells tomato soup "robing")apple dumplings,etc--good and warming memories for sure!!! Dave s

Thinking maybe i should have went into pastry arts Dave s

Not being a smart ass,but why are you cutting yourself so much?are you semi-new to the field?has your chef not taught you to hold a knife?whats the deal? Dave s

mom always made her Stuffing(never heard of "Dressing till i was in my twentys)white bread,onions,celery,loads of sage and some celery seedsand cooked some in the cavity and some seperate,but moistened nicely with the turkey stock---and always have a turkey,stuffing and cran-mayo sandwich next day---damn good !!! Dave s

family recipe for baked mac and cheese 1lb box elbow mac,cooked al dente 11/2 cups milk 1 package philly cream cheese 3/4 lb. pack of extra sharp white cheddar direction--simmer milk and cream cheese till melted pour in buttered 9x9 bakind dish,top entirely with sliced cheddar bake at 350 for 45 mins till cheese is brown on edges**note-great with baked ham Enjoy!! Dave s

Enjoyed your postings in the Rehoboth Beach threads in delmarva,so im sure i will enjoy your blog-looking forward to it,btw what the hell do ya do in lowerslower in the winter??lol Dave s

Very nice job,pictures are truly worth a thousand words, Dave s

Ronnie,really enjoyed your blog,nice job Dave s

One of my Favorite holidays for sure,always at my parents house with all relatives who want to come,usually about 15 people.Eat a light breakfast then usually munch throughout the day on olives(green and black,gherkins,deviled eggs,cream cheese stuffed celery,assorted nuts and beers and football,always have italian wedding soup first,then all the thanksgiving traditions-turkey,baked ham,stuffing(usually cornbread,sauteed asparagus,mashed potato,s ,baked biscuits,cranberry sauce,creamed onions,pickled eggs and of course Punkin pie.Man im looking forward to it already lol Dave s

im a huge tot fan so long as there really,really crunchy, Dave s

Love Tollivers idea also--i like to cook my ribs at 225F for 4 hours-fall off the bone delicious Dave s

Dogfish head ipa dos equis Rolling rock Yuengling lager and for local philly flavor Iron Hill Brewery,s Stout Ale Dave s

Definately a philly area thing,Trenton brand pork roll aint bad either Dave s