jmbrightman

try City Pizza, 16th and Oregon and a second location at Front and Snyder. very good pie that holds up when delivered, but the wait time is close to an hour. also, their Italian stromboli is stuffed with many meats and never disappoints. Russo's (1429 Jackson St.) has good Sicilian pie.

I didn't either, until Katie started this thread. pernil quest

I am going to oven roast low and slow. we have an open house sunday and I hope prospective home buyers will find the scent irresistable.

I bought an 8lb. pernil at BJ's for all of $8. It is slit all over and rubbed with adobo for the next 36 hours (we have an open house scheduled for Sunday and hope the scent of garlicy roasting pork is as effective as the smell of freshly baked cookies for prospective home buyers). I plan to cook it at 250 for as long as it takes before increaing the temp to crisp the skin. How long do you think it will take to reach a temp of 180 or so? Is 180 the proper temp to pull it from the oven before letting it rest to achieve a pulled pork texture?

Rincon Latino is now Las Palmeras. The pernil was very juicy (almost greasy) and flavorful, and the mess of onions over the meat was delicious as well. The $9 platter also came with rice and pigeon peas, and a couple small fried potato pancakes. I am going to make pernil at home this weekend. BJ's has them skin on, bone-in for .99 a pound. not sure yet if I am going to grill or use my electric smoker as a slow cooker.

I always see the banner with the pear, and have had no problem accessing the main page or clicking through links to photos, etc.

chrome colored plastic flatware as well. one thing I always liked about Deliliah's at RTM, real plates and cutlery.

a sectioned plastic plate. finest kind.

talk about uneven. I went back tonight for a takeout rack of ribs, and the ribs lacked flavor, the meat was stringy, and the texture was that of boiled. far from stellar.

wow. thanks for the detail. I gotta go there.

That is a little long. The fried chicken was part of the culprit. It is cooked to order which takes 15-20 minutes. But they should have warned you. ← if the chicken had been tastier, I would be more forgiving. the server was very solicitous, and did explain the delay more than once...15 minutes into the wait, not at the time we placed the order.

phungi, you did include the arthur treacher hushpuppy flashback in your original post. I had forgotten that.

Just back from lunch at Fat Daddie's. The place was empty at 12:30. The waitress took our order at 12:45, and food was on the table at 1:20. Not a good lunch spot if you only have an hour. Two of for lunch us shared the following: Buffalo Wings - on the specials chalkboard at .10 each, (minimum order 10). Wings were split, on the small size, but properly crisp and tasty in a tangy, vinegary Buffalo style sauce. no blue cheese dressing or vegetables were offered (or requested). 1/2 rack St. Louis style rib platter - this was the best offering. The ribs were meaty, nicely charred, lightly sauced, very tender, delicious. The 1/2 rack was 6-7 bones for $9, the full rack is $14. Sides were mac and cheese and greens, both very good. The cornbread was a little disappointing, a small rectangle served in foil, barely warm, and very crumbly. 1/4 fried chicken platter - your choice of dark or white, and my breast and wing seem like more food than Holly's leg and 3 wings 1/3 chicken. The chicken was just ok. The breading did not have much flavor and was on the greasy side, the chicken was also somewhat bland. The side of hushpuppies were very good. pulled pork sandwich - this was very good as well, stringy pork that was somewhat carmelized throughout, served on a hamburger bun. a good buy at $6.25 with homemade chips and coleslaw. the homemade chips are a good idea, but need to be crispier. the coleslaw is unremarkable. I will go back, likely for takeout of a full rack with sides. The menu does not list a la carte options as yet. They are a welcome addition to the neighborhood.

I miss the Rittenhouse Soul Food cafeteria that was on the 2100 block (2000 block? it was past the Oliver Bair funeral home) of Sansom Street. It was open for breakfast and lunch. The menu changed daily, but typically featured a fried fish, barbecue turkey and chicken, fried chicken, and if you were lucky, amazing brown gravy and onion smothered pork chops. Their cornbread stuffing was/is thebest I have tasted.

I'm not sure I can answer specifically, but I can answer experientially. The pernil I've had (when it's well made, at least) is incredibly moist and is surprisingly not too greasy. The skin on pernil is always brown crackling crisp and entirely edible. My experiences with porchetta (even really good porchetta) has left me with the impression that it's always quite greasy, and the skin is often the meant-for-human consumption equivalent of a rawhide doggie treat. I suspect it may be that the marinade and seasonings of the pernil are better suited to the smaller cut of meat, and that the porchetta doesn't benefit from remaining whole during the roasting. I've had whole roast Puerco Asado with Cuban relatives in Miami that blew the doors off any porchetta I've ever tried, and again it was for the aforementioned reasons. Crisp completely edible skin and moist not too greasy meat. The preparations for that included cutting hundreds of little slits in the whole pigs and stuffing the slits with slivered cloves of garlic, and marinating/basting with a sour orange mojo sauce. The basting gives the meat the incredible moistness. I suspect the many cuts in the outside of the pig allow a lot of excess fat to drip off, much like pricking a duck before roasting allows a lot of fat to exit the bird. Don't get me wrong - I'll belly up to a table with a porchetta on it and do some serious damage. I just think that pernil and the Cubano style roast pork is the ne plus ultra of porky goodness - most especially because of the skin. ← that may be the best answer ever. it r reminds me that when I go to the Columbus Day parade gathering in Marconi Park or St Anthony festival at St. Monica's where a local butcher has a booth set up, there is always a cardboat boat or two on the counter with roasted pigskin for the taking. I always take (it looks so good!), and am invariably disappointed at the lack of flavor.

I had to google pernil to learn it is slow cooked garlic, adobo, pepper and oregano seasoned pork shoulder. aside from the adobo spice, what makes it so different than an esposito's porchetta?

that's a lotta mayo. did you request extra, or is that the normal slather?

you are ridiculously spoiled

try this - a couple hours at Philadium with friends (ayce Tues 7PM-1AM) enjoying trays of crabs, then walk across the street to Chickie's and Pete's to fill up on crab fries, wings, and mussels in the crab juice. if you don't feel like leaving Philadium, try their cheesesteak or fried sampler.

they are cooked Baltimore style, served dirty, and are medium size. it is all you can eat, so size is not much of an issue.

I love going out for hardshells. everyone sharing in the cleaning, the picking, the eating, it is participatory dining at its best. My local taproom, Philadium at 16th and Packer, has ayce crabs every Tuesday now through Labor Day for $15pp. Any other Philly spots offering similar deals?

I think McGillins Old Ale House makes a better overall basket of wings, crispier and hotter than Moriarty's. That said, Moriarty's Jameson's wings are exceptional. ← mcgillin's has great wings, true. and at happy hour time they're cheap. order a whole pile; they'll bring them out on a cafeteria tray for you. damn good. ← Locust Rendezvous also has very good wings, half price at happy hpur.

There used to be an unfailingly pleasant asian woman that had a cart on the 15th St side of the Union League - she made cold sandwiches only, including the best whipped tuna (next to my own), even a decent cb special, and no sandwich cost more than $2.25. The lines were often ridiculously long, but always worth the wait.

sweetbreads at Vetri. simply amazing.