monavano

Gastro, you're in big time luck!!!! READING TERMINAL MARKET IS OPEN THIS SUNDAY, OCTOBER 9TH!! due to there being an enormous dentist convention. I'm sure you won't see any Amish, but even so, don't miss it. FWIW...do NOT be tempted by Rick's cheesesteaks like the rest of the tourists. Grab a seat at DiNic's and have yourself a roast pork italian. I'm sure many folks will give their rec's, but I'd add the Down Home Diner and Delilah's for fried chicken, mac and cheese and collards. Enjoy. http://readingterminalmarket.org/index.php

Thank you for clarifying. I'm writing it down and will give it a try if I can find some decent 'chokes.

Sounds fabulous, Rochelle. A nice menu from top to bottom. Earlier today I bought supplies for my stuffed cabbage run, which will be tomorrow. We're all really looking forward to it -- stuffed cabbage and football -- a new combination for us but one that does sound promising. =R= ← I think this thread has prompted many of us to make stuffed cabbage this weekend. I got my supplies yesterday and am getting ready to boil my cabbage. I'd like to post pics, but having not done that yet I would be grateful if someone would be kind enough to pm me to give me instructions ala "posting pics for dummies"!!

That meal looks amazing!! Can you explain "epine" artichokes and "barigoule foam". thanks

I use both chicken and beef for french onion soup all the time! It may be perfect for veal...saltimocca. yum. You used what you had on hand which is great! No Dante's Inferno for you.

Daniel, this has been an amazing ride, all the way. Thank you so much for your generosity in sharing your travels, eats, and experiences.

Rabbitt proscuitto, perhaps

No one doubts the gastronomic wonders of RTM, and there's a thread here dedicated to it, as you know. Di Bruno's stands alone (as does this thread) and needs no comparison. It's not as though one is better and indeed DB is worthy of a visit all unto it's self. Let's no split hares here!!

The "Benny and Joon" school of grilled cheese making put to scientific scrutiny: http://www.southphillyblocks.org/photos_es...grilled_cheese/

Could you please explain "sour salt"? Thanks so much. And...can't wait to hear your results. I am open to trying new versions!!

It's fascinating that the stuffed cabbage is represented in so many cultures. It's like the ravioli, or stuffed pasta/doe. Ravioli, empanada, pierogi.......great minds think alike, I say!! Growing up(in Philadelphia) , I thought golabki were strictly Polish, like we had the market cornered on them!! And then I became a frequent visitor to Pittsburgh were they were called Halupkies. Now...I see it in many names and versions and that it is a childhood memory and family tradition for folks of many, many decents. Tre cool.

Old Ebbitt's got my vote. And, they ain't no sissies there. You want it rare? You got it.

Stuffed Cabbage Rolls from Martha Stewart with those apples ... ← Thankyou!! The recipe used to be on the Food Network website, until they decided to dump ALL of her recipies as a result of the legal action taken against her. FN lost points in my book for doing that, but I digress. The pic looks awesome. If I weren't going away this weekend, I'd be making golobki on a lazy Sunday!!

My Polish Nana made great ones, but i was so young at the time I picked away all the cabbage. Now, I can't get enough of it and my tummy sometimes wishes I'd cool it Making the stuffed cabbage is easy. There is a bit of a technique to getting the leaves off intact so if I may, I'd like to offer mine. After years of blanching the leaves ala my Mom's method (take core out, place bottom side down in water and boil away, guessing when it's done. Then burning hands removing leaves) I have my own which I observed on a cooking show. After taking the core out, place top side down into gently boiling water which just covers cabbage. Use tongs to test leaves for readiness to remove and take away each layer as they are done. Place in collander to cool and drain. Cut out vein and stuff. My $.02

Your soup looks just delicious. That's as comforting as it gets. Beautiful job of making it glisten a bit, but not look greasy. Bravo.

I do I love stuffed cabbage!! I grew up in a Polish household, and we call them golabki. It sounds like "ga- WOOM-key. I make it with beef, or beef and pork, and sometime mix in veal too, like a "meatloaf" mix. The sauce is just Campbell's tomato soup and ketchup. A couple slices of bacon is placed on top to flavor the sauce and you know, get that "fat" mouthfeel. The sour cream which mixes in with the golabki comes from a cucumber salad dressed with sour cream, vinegar and sugar. Mashed potatoes rounds out the dish. The best part of all is when all three things mix together. Mmmm, Mmmmm good. And I never, ever break up the trinity as it were. If I don't have cukes, or potatoes then no go!!!! I'd never heard of adding a sweet to the mixture until I saw Martha Stewart make her mom's recipe, which called for apples as well as tomatoes and sour cream ,and is made stove top. I don't have a direct link, but it's Googleable.

You don't need to grow a pair!! You need to take a deep breath and strategize how you can serve dinner to more folks than you'd planned. Clearly inviting oneself and family is well, rude, but there you go! She did it. Best to keep the peace and get support from your eG family as it were. OK? That said..... Can you get a card table and some folding chairs? Have any TV trays? Hell, the kids don't need a chair Suggestions: Forget making dinner yourself! Have a speghetti and (pre made)meatball dinner. Throw in salad, crusty bread and a store bought cake and viola. Done. Hell, tell the sister that while you're happy too have them (liar, liar, pants on fire), donning your best "Stepford" smile, it would be greatly appreciated in SHE brought dessert. Or,....go to the store and pick up a spiral ham, rolls, salads, pickles, lots of alcohol(easier to do the Stepford thing) and do a buffet. I think you're putting too much performance pressure on yourself. Buy premade and know your spouse thinks you're the greatest thing since sliced bread for putting up with the in laws. Best of luck!!

Absolutely beautiful photos and food. I wish I had smell-a-forums.

I'll file that under "Crimes Against Cheesesteaks"

Howard Stern bitch-slapped Debella and sent him crying to his room!!! Yeah, i do pizza steaks, but don't tell anyone. And, I order chicken if I can. Chicken cheesesteak with sauce. Whiz....yuck.

Debellaware!! Oh that brings back memories. That sure sounds like a strange topping with the ketchup and mustard, but maybe it works. I like sauce on my CS and I get very strange looks when I ask for it here in VA or anywhere else outside Debellaware Valley. I have to tell them that "yes, go ahead and put some pasta or speghetti sauce on it". Usually, they've never heard it served that way.

I'm not saying the steak and cheese is bad. It's just not a cheesesteak. It's more of a cheesesteak hoagie. Without the good roll. Nonetheless, edible and I settle for it once in a while. And feast on the real thing when back in Philly. I have, however, found good pizza and hoagies nearby, so I have that to keep me going.

Not sure which place thought to bury the lettuce and tomato but it does sound revolting. I've never seen that and hope I never do. Jerry's (local pizza and sub chain) makes a pretty good cheesesteak and they definitely don't bury the fixins. Thanks, Kevin ← Don't forget the mayo on that hot steak and cheese. Yup. Mayo.

A philadelphia cheesesteak outside of the Philly metro region? Doubt it. The "worlds' best"? No frickin' way!! Even more dubious is when it's advertised as a "philly steak and cheese". Steak and cheese? It makes me want to cry. And that's what we've got here in Virginia. Steak and cheeses. Ugh.

Meat loaf makes a great cold sammy. Steak!! I like to grill up a flank steak nice and medium rare. Then, have it for salads and sandwiches all week.