Capaneus

that's why, most often, i get the mini cone. it's just a taste of one flavor, the cone is one of the few cones i've ever wanted to eat, and you can always go back for another... i mean, maybe combining is the point, but whenever i do, i usually enjoy one flavor more than another, or find one overpowering, or something. i think it's easier to just concentrate on one at a time. and those cones... ← It depends. It can be hard to nail complementary and contrasting flavors, but when you succeed the pair is often greater than the sum of its parts. I'm not a gambling man, but I *really* like that gamble. And for you timid folk, there are what I like to think of as neutral flavors, gustatory khaki if you will: my favorite is Fior di Latte, and Vanilla is America's Number-One Choice, but I'm sure others can come up with their own choices for flavors that go with anything...

Net result of my deeply felt cri de coeur: three bottles of the Freemark Sycamore. Addicts shouldn't speak to addicts.

Oooo-tay... I had the mora yesterday, and, while the frozen berry was indeed berry-ish, the gelatto itself was just a creamy sweetness going down - no detectable flavor, just about. I may have erred by pairing it with the cilantro-lime. Which had its usual fabulousness in full measure.

Hmm. Another lolitaphile. Sounds like its worth a try. Cilantro is my Kryptonite but there must be a way around it somehow...... Evan ← It shouldn't be a big problem. They do a "Haute Mexicaine" kinda thing, and many of their dishes are based on flavors other than cilantro-tomato-chiles. They're mostly successful (I particularly like their mole) , though I have on occasion ended a meal wishing *something* had been a little less fullsome, and a bit more subtle. I'm not sure the base material lends itself to this. Still, I like them a lot. One caution: when you do go, bring wine, or your own full-bore premixed margaritas. I found their mixers to not be very good - plus they load them down with so much ice that after a few minutes they're useless. For over $10 a pitcher of, essentially, juice, I expect better.

My name is Pedro. I have a problem... .... I had a plan. Now I got a problem. ← :everyone in unison singsong: Hi Pedro! Yeah - we have a problem too. ← Don't you *even*, Little Missy! Codependent enabler, that's what you are.

My name is Pedro. I have a problem... I've had to start maping my purchases in advance, and try to stick to the plan. I've budgeted for the Edmeades, that Chateau Whatchamacallit $18 Sauternes, and the Artesa PN. Or at least that was the plan. Until I got down to eight bottles of the Arrowood and panicked - had to get another case. And then the Campillo looked just too good to pass up, and I don't currently have any Rioja, and really, it's a '96 Riserva, and just $15, practically giving it away is what they are, and the bottles are so pretty, so shiny.... I had a plan. Now I got a problem.

Yes on both Overtures and Umbria. I haven't been to Umbria in about a year, but that was a great meal, and I don't think it will have changed much. Overtures is my fallback place whenever I need a table on short notice - and Peter will cook for you, if you explain the situation and ask for a degustation. Especially if you flatter him revoltingly. 'Course, none of these is SK. I feel bad for your brother and his carry-on wines. You too

I just had a dinner for eight at L'Angolo for a friend's birthday. Still rocks: one of the best pork chops I've had in a long time. It's not SK, of course, you'd have to adjust your sights and your winelist, but it has its charm and *damn* good food, as old-fashioned Italian goes. Also, keep in mind that a number of places have gone BYO for the Summer: Bliss, Meritage - either of these might do you right if you called, explained the situation, and asked if they'd do a tasting menu. I happen to know that business is slow all over town, even for Summertime. I'm probably forgetting other places that would fall in the same category. Davio's used to do BYO Fridays. If they still do, that's a kitchen that would probably turn out a tasty tasting. Tuesday/Wednesday should be enough lead time, particularly for a place eager to book an eight-top.

Not to contradict you, but years of juvenile delinquency spent playing heavy-metal records backwards lead me to believe that "natas" means something quite different... ← No confusion. I just called him "Dad".

And right he was, your wise child whom you so fecklessly deceive. In the place whence I come, the plain-vanilla flavor isn't vanilla, it's natas, meaning cream, which is what fior de latte is. Never quite adjusted to not being able to get it whenever I want it. Now I nearly always get it as a foil to whatever fruit flavor I order.

I totally agree; went in there a while ago and was dismayed by the overwhelming chocolatude of the sight. I just don't like chocolate all that much, especially in the summer. ← Precisely! My hankerin' was for something fruity, a little tart and refreshing. Gelatto, most likely, especially in the middle of the day. But Noooo! They had nothing to fit the bill.

Got a quick fix yesterday at DiBruno's. Gotta say, it just isn't the same. I can understand the smaller selection, but does it have to be 60% chocolate? And the whole weighing thing... it's just ungenerous. I always feel a little gypped. And, just for a kicker, they gave me malted instead of cappucino. Not bad, but not what I wanted, and the other flavor was bitter chocolate, so cocoa overkill. Server seemed so sad and harried I just took it. When is the 20th St. shop opening, anyone know?

I think you lucky few will stay lucky. My concern is that given the "All ship/None ship" alternative implicit in Granholm, many states - particularly those without a vocal winegrowing industry - will opt for the latter. I cannot see Pennsylvania giving up its State monopoly on wine sales without a fight (and in fact I'm not sure I'd want them to, but that's another thread).

Sure, from this late perspective. But in 1976, the notion of *any* New World wine measuring up to Burgundy and Bordeaux seemed ridiculously far-fetched to most. It rocked the wine business, gave California the boost it needed to once and for all get over the damage done by prohibition and become what it is today, and, eventually, along with Parker's influence, got the French to deal with deep-rooted problems in their own industry. All in all, not a bad day's work.

Yep; unsuccessful. Best, Jim ← Rovani mentioned encountering sulphur to an unprecedented degree when tasting the '03s. I don't recall if Prum was a particular culprit. He did mention that in many cases the taint seemed to blow off in a few minutes. Not in your case?

A-hem! Seems I sobered up enough to get my long post in before yours, buddy. ← You must have cheated! I bet you used your Uncanny Admin Powers to sneak past me at the finish line. Confess, wicked woman! Besides, I never claimed *I* was sober. It's been a very very slow day.

Let me add my thanks. It was a dee-lickerish evenin'. I was particularly thrilled with the lobster, especially the sauce; the pheasant; the sweetbreads; and the venison. Which means my favorites account for half the menu - and really, there wasn't a bad bite the whole evening. Truly amazing food. Chester County. Who knew? The wines... we started with Jeff's bubbly (Dom. Carneros?). We followed up with Percy's crypto-Riesling - was there a second white?. Then we had a bottle of the '00 Saintsbury Pinot. A bottle of the '01 Arrowood Sylah Le Beau Melange. The Montes Alpha and a LaJotta Cabernet. And wrapped up with a half bottle of an Ozzie sticky supplied by Jeff. I know I'm forgetting at least a bottle, but those were some of the wines, and the order. It roughly tracked to the service, but there was some overlap. Loved the Arrowood (just bought another half-case - 19th St seems to have got additional stock), was really pleasantly surprised by the Montes Alpha, I think because I haven't tried much in the way of higher-end Chilean offerings. Although, as with the food, there wasn't a clunker in the lot. Anyhoo, just wanted to get the ball rolling until Katie sobers up . Sorry about my memory gaps. Pedro

is she still there? also, can anyone recommend a truck in center city with an excellent 1. cheesesteak 2. egg and cheese sandwich? center city for me -- between 12th and 19th, between jfk and locust-ish. thanks, --arice ← A smidge out of the stated area, but back in the day, the guy on 21st St. just South of Market had the best breakfast sandwiches of any cart around. Dee-lickerish.

Why, you cheating nogoodnik! That's not a meal, that's a *chef*, essentially. At least you need to pare it down to some of Shola's specific offerings. And I still think that squab ranks with anything I've ever eaten.

For low budget, DiNic's or Jon's roast pork with sharp provolone and broccoli rabe - no peppers. High-end, Susanna Foo's tea-smoked squab. Doesn't work nearly as well with any of the other fowl she now uses for this dish, but the squab was amazing! Of course, it may not have hurt that that dinner was my first exposure to really good Burgundy.

I had some bad experiences with the south Le Anh. Happened so long ago that I don't even remember what they were, just that I wasn't all that happy with the food, and after that, I went to the other one. Didn't hurt that I didn't have to cross the street that way. Yeah, I'm actually not that crazy about them either. That's how I ended up at Yue Kee. But at least they don't put brown glop on *everything*. Did I mention *Singapore Noodles*? Lionel Barrymore, _Twentieth Century_. Though picturing him trying a roundhouse kick is almost as amusing as anything in the actual movie.

What's funny about Le Anh is that there are at least three Le Anhs. On opposite sides of Spruce St there are the "Real Le Anh" and the "Original Le Anh" (I'd always go to the one on the north side: "original"? can't remember) and yeah, they were always super-nice and super-cheap. Then there's also a third Le Anh at like 36th and Market. I never ate there, though, just glimpsed it, as if it were a rare bird, from afar... ← Huh. I always pick the Le Anh on the south side. Those northies seem to glop thick brown goop over *everything*. When they did that to Singapore Noodles, I just closed the Iron Door upon them.

Really? I didn't get that at all. Rather, quotes like the below make me think that the good stuff is hidden in plain sight... ... in English. Awkwardly spelled English, but English. ← Yup. Everything is on the menu. I must say I don't agree with LaBan on the Singapore Noodles: they may be a bit better than other carts', but not "good" in any absolute sense. On the other hand, the pan-fried pork dumplings can hold their head high anywhere. That chili dippin' sauce is a-f***in'-mazin'.

I've got two favorites up at Penn: the Mexi Cali truck at 37th and Sprice (excellent plantain burrito); and the Yue Kee truck on 38th, south of Walnut (very solid all around, but the Tomato Beef is downright good - and has no business being edible). And Magic Carpet is a standby, of course. According to Thursday's Food Section, LaBan will be reviewing Yue Kee this Sunday, by the way. Has he ever reviewed a food cart before?

I think (with *very* little evidence) that they must be in the old Police substation storefront around the corner, on 19th.