Tim Dolan
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Posts posted by Tim Dolan
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Finally, Jeff's nickname should be "Silver Spoons" or "The Ricker." He looks exactly like a young Rick Schroeder playing Rick Stratton.
Great, great call.
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Dude, your preparation and attention to detail seems impeccable. Hat's off to you.
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The smell of fresh-popped popcorn is quite possibly the most intoxicating smell ever. I wish they had car fresheners that smelled like it. Anyway, I got one of those Williams-Sonoma hand crank pots as a Christmas gift a few years back. Technically it works like a charm, but I guess it was made with some cheap kind of glue. The result is the lid gets hot from the steam, which melts the glue and then makes the lid so difficult to clean that it's almost not worth it.
Butter spiked with Tabasco and a little garlic salt, that's the way to go...
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You could always park at the Wachovia Center then jump on the Broad St. subway. That could have you smack in the middle of town in 10 minutes. From there you can basically take your pick. I'd go to Good Dog.
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Anyone been here recently? Might be going tonight.
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the holidays are upon us... what are people making?
And with that being said, anyone (I'm looking at you, Katie and slkinsey) care to expand on some of the punches that were mentioned in this thread? Katie you mentioned a few variations of Fish House punch, and slkinsey mentioned something about "Jersey Lightning" punch. I'd love to rip ideas from all of you then shamelessly pawn them off as my own at the various parties I'll be at this season.
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I'm taking a flyer on Leah as the winner. And she's cute.
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There must've been a crafty veteran in the kitchen at STH last night. The last few times I've ordered the braised beef filet from there, it was good but seemed to be a bit lacking. I've been ordering it extra spicy to make sure I get the fiery blast I'm looking for, but even still the sauce seemed a little thinned-out and not packing as much heat as normal.
Well last night I got the best batch I've had in months. It was so tasty and hot that my lips were actually numb. Even the spicy dumplings were larger than they normally are. Not that anything was bad that I've had before, but last night reminded me of why it's so worth driving into Chinatown for takeout. When you have a craving for blistering heat, there's nothing better.
edit:
Forgot to add that I saw two menus by the door on the way out so I grabbed one of each. When I got home, I realized that the neon green menu is completely in Chinese except for the numbers next to the dish. Of course I accidentally threw it out, but I noticed that the Chinese menu numbers ran up to 200 while the English menu stops at 116. Anyone here who can read Chinese and tell us about all those dishes we're missing out on?
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Myself and 8 other friends went on Saturday night for a big-night-out-for-no-particular-reason. Love those nights. In a nutshell, everything was very good. We started off with two seafood appetizer specials that were enough for the entire table. There were two huge bowls filled with ice and loaded up with lobster tails, shrimp that were as big as lobster tails, Alaskan King Crab legs and finished off with a bowl of lump crab meat on top. Everyone was very happy with this.
There were too many people for me to keep track of what everyone was getting, but the majority of people did get some type of steak, and no one had anything but good things to say about their meal. Everyone universally agreed that the sides of garlic mashed potatoes and mac and cheese were the best they've ever had. You would think that it would be hard to turn two old standbys like garlic mashed and mac and cheese into something extraordinary, but that's exactly what they were.
As for me, I got the big "tomahawk" chop, a 24oz ribeye. It was very tender and had a more subtle flavor than I was expecting. It was indeed very good, but not the best steak in the city. If I had to throw a list together, my favorites would be Barclay Prime at #1, the steak for two at Osteria, and then Table 31.
The only minor service glich of the night was the long gap between us polishing our app specials and the steaks. I'll chalk it up to us having a large party and also that they probably wanted to see how many bottles of wine we could slug before our steaks came out. We were all way too full for dessert.
Towards the end of our meal Jeffrey Lurie and Al Michaels came in and sat a few tables over. Michaels got up to presumably go to the bathroom and someone in our party asked him what he thought about the Eagles, so he walked over and talked to us for a few minutes. He seemed like a very cool dude. After tax and tip it broke down to $145 a head. We had some pricey apps and quite a few bottles of wine towards the low-end of their list, so I'm sure you could get out of there for much less than we did. All in all it was a very good night.
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Positively though, that was one hell of a parade and I've never seen Philly quite like that before!
Totally off topic, but I completely agree. Me and a group of friends managed to snag an upstairs table at Good Dog and toasted the Phils with more than a few bottles of Chimay. Great, great day all around.
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Very good news. Dalessandro's is back. The place was re-sold a few weeks ago, there is a new woman in there (presumably the new owner) who is very courteous and seems to want to take a good thing and make it better. I stopped by because I hadn't been there since I last posted and I wanted to see how things were going.
Some of the old employees were back, a few things looked spruced up, the fridge was stocked with the normal stuff but now also had Hank's sodas and Vitamin Water and some other, and gone was the ridiculously bad homemade hot sauce. The Tabasco was back, along with Crystal hot sauce if Tabasco isn't your thing, AND they had Sriracha, which I now know is fantastic on a cheesesteak.
My cheesesteak wasn't as sloppy as it was last time, it was packed with meat, and had the tell-tale sign of a great Deli's steak; the molten hot American cheese. Molten hot to the point that when you take a bite, the steam almost burns your lungs. This is how a cheesesteak is supposed to be.
Now we just need the Phils to pull out the final 3 and a half innings of Game 5 and all will be right with the world again. GO PHILS!!!
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Guys, guys, details! What does this Windsor burger entail? What about "the other one"?
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Well, if it makes you feel any better, it sure as hell looks pretty good.
I'm dying for a local place to produce prime, steakhouse quality meat. This thread proves that you don't need a steakhouse quality broiler to obtain satisfying results.
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I can confirm Main Line Prime, just picked up 3 half-pound filets this afternoon.
Jim
How'd they turn out?
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Wow.
That. Is. Awesome.
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So I just got back from lunch at Satchmo's. I tried their bbq pork, which I liked better than the Italian pork, but it still didn't quite knock my socks off. I think it might be the roll. It's a good roll, but not good enough to push a sandwich over the top. It is just a normal steak roll, NOT the better looking seeded roll in Percy's pictures above. In any event, it's still a good sandwich.
I feel like I need to update my comments about their bbq pork sandwich since I've been back to Satchmo's approximately 1,368 times since they've opened and now the people there automatically assume I'm going to order it. Apparently I like it a bit more than I originally thought.
Also, the owner, Mark, has a big smoker outside where he occasionally does ribs, and he will be entering them in the Gary Maddox BBQ Competition down at Citizens Bank Park at the end of the month. He said that in previous years they won in a few different categories under the French Quarter Bistro, but this year he's entering as Satchmo's.
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You sure it was panchetta and not something else like a braised pork belly?
99.9% positive it was pancetta. The main component of the dish was shredded duck breast with little chunks of pancetta dispersed throughout.
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I consider myself an advanced beginner, sometimes intermediate type cook. I can make a mean risotto and have no problem cooking steak to temp. I'm good at the fairly straightforward stuff. When I cook pancetta, the only thing I do with it is brown it in a frying pan then add it to whatever I'm using.
However I had dinner at a pretty good restaurant the other night and had a dish that had pancetta that melted like butter when it hit my tongue. I just sat there dumbfounded like "damn, I wish I could make pancetta like that..." I'm thinking that soft, meltingly tender pancetta mixed into risotto or mashed potatoes would be nothing short of sublime. Anyone know what I'm talking about?
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I haven't drank any beer yet today, but all summer I've been enjoying Victory's Whirlwind and Abita's Purple Haze. Deeeelicious.
My local beer distributors are finally starting to smarten up. Last summer they would get one case of Whirlwind per delivery, and I was normally the guy who bought that one case. This summer they've had a nice stack that is replenished on a regular basis. Nice to see that more people are starting to notice.
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Primo's is the local chain of hoagie joints that seem to be sprouting up like Gremlins throughout the area. I was skeptical about them until I had one of their sandwiches, which are pretty damn good.
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We make some pretty infamous jerk wings around here, that's all flavor, meaty, chickeny, spicy, smoky, right down to the bone. It's not in one evening, exactly, but if you plan ahead, it could be. The paste, we make up ahead in huge batches, and it keeps for 6 months. Sometimes, we trim and prepare the wings when we get them, and freeze them with the paste, allowing them to thaw slowly in the fridge, overnight.
I make a homemade jerk paste, for starters, and I think that's important. Just about any pastes or wet rubs you buy will be mostly salt. Plus, with the amount I use, the cost for the jarred stuff would be prohibitive.
Might we learn how to make this paste?
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Tried Phoebe's last night. Had a half rack of pork ribs and chicken wings. Completely ordinary is the most glowing critique I can give. They've been open for maybe two weeks, and my brother won't stop talking about how good everything was when he went so there's much to hope for, but they didn't have it last night.
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I stopped by the Spiedie Bistro today for lunch. Not bad. I had a chicken sandwich with hot sauce and blue cheese as well as a very good chicken and corn chowder type of soup. From the looks of things they took the beef option off the menu so it's down to just chicken or pork. I enjoyed my sandwich, but I thik the marinade might have been a tad bit too strong. I'll stop by again when my taste buds are in need of a good jolt. I definitely agree with the comments earlier about how a spiedie is nothing more than a marinated meat sandwich and not terribly exciting.
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Anybody realize that there's a Primo's at the corner of Trooper and Egypt Roads? How long has that been there? Chalk up one more good lunch spot...
Wokano
in Pennsylvania: Dining
Posted
Care to elaborate on this at all? How spicy is it? Sounds like the perfect thing to get on a rainy, miserable day such as today. I'm on a mission for some type of good, spicy, hot pot/soup type of thing for later on. I've ran STH into the ground, time to try something different.