shacke

Stumbled upon Koffmeyer's cookies which apparently reopened after many years on Headhouse Square (1978-2000). The owner reportedly retired, sold cookies in several ben and jerry's that he franchised and, then in May of this year, reopened a stand alone shop selling cookies and ice cream on Butler Pike. It's a stone's throw from his home so I guess that made it easy. It is exactly how I remember those chocolate chip cookies when I was a college student- little, tasty and perennially soft. If you never had them, you should. I hope it stays around .... 3024 Butler Pike Conshohocken, PA 484-368-3478

Thanks and yes I was being vague although I have no recent specifics other than some recent drab but tender chicken breasts. As a point of experimentation, can you give me a suggestion for a newly purchased skirt steak? A chewy childhood favorite,I would think this could be really delicious SV. Any suggestion for time/temp and marinade would be appreciated.

Very late in getting back to this thread. Thanks, Nathan for these recommendations.

After more than dabbling in SV technique, I am facing a fairly consistent issue so I will chime in for some guidance. While the texture of all the proteins is terrific, I never really get the flavor to match the quality of the consistency. Even with topping a seared steak or chicken breast with a sauce, the interior is so often 'flat'. This is course is a new problem as it never really happens much for me with other cooking techniques. I would think the marinade becomes all the more important then. Assuming this to be correct, I would like to hear anyone's go-to marinades. In the beginning I was overly careful about using less with this technique - but for better or worse - I have yet to get overpowered by, say a rosemary branch overpowering a portion of the meat. Thanks. PS - Would also like a recommendation on a kitchen torch.

Nathan Congratulations on a monumental and truly pioneering task. You have done an enormous service to so many people who appreciate bringing out the best in their cooking. What a journey you have taken since your first post on this thread many years ago. Thank you Evan

Funny how different things are to different people. I was there because of the gracious generosity of some good friends last night and thought the meal could have been much much better with the billed players. I agree with dagordon's assessment although my meal was better than his by a fair margin. I thought the lobster was terrific and the bass cooked perfectly although the vanilla in the sauce was a bit strong for my personal tastes. The lack of good truffle sunk the soup for me. It's the skeleton of the dish and there was nothing 'truffly' about it. The guinea fowl was just flat out not good. I passed on the first 2 desserts in favor of cheese but liked the chocolate 'ball' very much. The chefs spent most of the time out with the diners so I am suspect of their actual hands participation during the dinner. The crowd was older and by and large appeared to be F.O.GP's. The restaurant is nothing like its former grand self. Sad really.

← Thanks alot - I feel confident in their storage now. Appreciate the reply.

I always cook-hold or cook-serve. I have never cooked-chilled so I am floating this question. I cooked short ribs 56c-48hrs and rapid chilled them in ice (as per Doug's treatise) and then put the ice bath in the fridge (36F) overnight. They are in the freezer this morning. Our dinner party was cancelled so I am forced to save them for the rain date. The question is reheating. Is there a time issue reheating them in the bath from freezer to serving temperature - viz a viz length of time I should be concerned with their being reheated or held in the bag? I assume with the length of pasteurization and fast chilling that I am safe here but it is my first time trying so thus the post. Thank you. Evan

I'll second Plate - we go there with some frequency as it gets major points for proximity. In truth ptions are a few for us who live on the eastern end of the main line. Aldar and Sola are downright gross - just my opinion of course. Just pick what is convenient for you - you are unlikely to strike gold in my hood.

Yes, but I would have yelled "PLATE LICKER!" a la Donald Sutherland in Invasion of Body Snatchers had you attempted to put lingua al piatto. I also thought the dessert was terrific. That freeze dried sweetened yogurt was particularly cool. In lieu of the plate lick - we opted for lick index finger - dip - eat - repeat as necessary maneuver. Evan

Finally got there and it's a but of a funny small world story. Before Katrina, we used to go down to New Orleans about every 2 years. Our good friend would always tell me to go visit his cousin who works at NOLA, Emeril's restaurant. From time to time they would mention him. Fast forward to last month when my wife made plans with them to visit his place in the area. This week I find out 'it's this place in a farmers market near Deleware'. Needless to say I was thrilled since I have been pining to try Cajun Kates. Turns out it was the way to eat there as a rookie. Both our families descended on the place and met up with Don's sister. Don, the chef owner, is such a nice guy and he just started sending out plate after plate after plate until we called off the dogs. It was very crowded but they really try their darnedest to move things along. I am pretty sure that we ultimately sampled everything they offer - and survived the drive home without falling asleep. The food was really terrific. This week was cochon lait, slow roasted pork gumbo which is as authentic as it gets. My favorite of the day. The oyster po boys and jambalaya were also highlights for me. The kids got a kick out of 'gator on a stick'. I had to take home a quart of the gumbo and plan on eating it as judiciously as I can since the drive is not 1-2-3 to get there. Having said that - since the gumbo and po boy proteins change weekly - it's a fitting lure to making the trip back sooner. Needless to say, I will be back. He mentioned that Philadining and Holly are regular seat warmers there and while we were there regular customers came by one after another. Don would greet them by name, know their 'usual' and just generally be a great host - not the easiest task given the crowded frenzied atmosphere in a cramped location. He is aided by his father in law, Mel, an equally nice guy. They are exceedlingly successful there - and deservedly so. Laissez les bons temps rouler dans Philadelphia!

Since its Philly beer week, what beers would you match with the menu? ← No clue - I don't drink it!

I am going there with 1 bottle - an aged burg of some sort. Coffee with dessert. Gonna be quirky with the fish but it's just me and the mrs ... so 1 bottle it is. It's hard to match wines to Shola's food from the descriptions - but it's fun to brainstorm. Traditionally a good rule of thumb for his sequential courses has been (at least for me): dry riesling/crisp acidic white, fuller bodied white , lighter-older pinot/burg/sangiovese, younger of those varietals or more robust reds. I have found the heavier reds rarely to be good matches FWIW and in this case I suspect I am correct. See you there perhaps! Evan

Is this Chinese Cultural Center event BYOB? ← yes

Not to quibble, because if you didn't like the food, you didn't like the food. But I'm not sure you can complain about it not being enough food if you weren't finishing what was served.... Christopher ← Fair enough question but quibbling it is, Christopher. If someone eats only 1 oz of their 2 oz food volume - let's say - it doesn't take much of a leap to extrapolate to that conclusion if you are having a short menu (last course is dessert BTW). I personally consumed all the protein and left some of the less pleasing accompaniments. Others more - others less. I am no stranger to the tasting menu nor do I consider myself needing lofty amounts of food. I would say the same of the folks we were with. We meet quarterly in NYC or philly specifically to eat somewhere "special". We all felt the same way. No one cancel their plans on my account. I would love to hear someone who had a grand old time. My suggestion remains to order a la carte .... for now.