shacke

Perhaps rather it's a sense of realism in the kitchen that at some point 20 some odd oz of food should only go for so much cash. Maybe that's just idealistic on my part Evan

I happily ate at Per Se along with Philadining and Percyn yesterday for lunch. Thanks for posting the photos. The price we paid per person was undeniably stratospheric for the meal I had. It is my personal opinion that PS does not deserve to command the prices we paid. Granted, I had the holiday menu ($325) and we shared 2.5 bottles among the 4 of us which added a couple of clams. If one were a teetotaler, however, I still think that is super pricey. I am always willing to pay for great food but at ..soooome point.... y' know.......... Kudos to Percyn for asking for oysters and pearls all around and enormous thanks for inviting me and my wife. It was very gracious of you and my criticism is in no way an attempt at biting the hand that feeds me. As always, the delight in my meal was the people I was with and the atmosphere in addition to the food. The service for us was impeccable and cordial. I have a question since I am posting here. I was planning to score a table next fall at FL when there for my 10th anniversary. Thinking twice now. Is the experience there similar or is it unfair to link to two? Having lived in the bay area, there is certainly no shortage of great food in the area. Evan

come on down and ask him about them. one of the fun things about sk is that shola is not secretive at all about techniques or ingredients, and he'll totally tell you how to make them yourself. ← Since I got this anniversary gift, I've been tryin', man, I've been tryin'!!! ← Chris: We PhilleGulleteers are anxiously awaiting your arrival. I'll ask Shola about availability in the New Year on your behalf when I see him next. It's true that while the food at SK is beyond compare, the most fun (along with good company and wine) is having the chance to pick Shola's brain on how he conceived the dishes, what went into the preparations, how and where he sourced some of the more unusual ingredients he uses, etc. Having a private chef at your disposal (particularly one of such an advanced level of skill) is not an opportunity many of us have. It's akin to strolling into the kitchen at Per Se, leaning on a gleaming stainless steel counter and sipping on your glass of wine while Chef Keller tells you how he created your dinner and plates it in front of you. That's the real show right there. Eating the food is only completing the experience and making what you've learned really sink in. ← Having just rolled in the door from lunch at Per Se, I can say that although marvelous, I have been much more thrilled with my overall experiences at Studiokitchen. My wife and I both talked about this on the ride home. As Katie said, it's the "total package" that counts at SK. The candles burning, the jazz in the background, talking to Shola, having a great meal in a small and immaculate space with friends and bringing your own damn good wine. Evan

Sounds like a good idea. The special order would have to come in on a Monday (according to Ochs) and I would need to be off work unless someone wanted to pick it up. I am happy to order it and float the capital. When I get back from Cali, I will pm those interested and get a big order once I find out the details. cool Evan

Stopped off at Fair Food on my day off looking for brussel sprouts and lamb. Wound up with neither but while there, I went to Harry Ochs for some good lamb, Iovines for my sprouts, little purple potatoes and more porcinis. I inquired about special ordering beef cheeks given the talk about sweetbreads and special stuff on a different thread. I hope to do that one day but would need a sharing partner (min order 10 lbs). Fischer's pretzel for lunch Love the $2 parking........ really love the sunday hours coming too. My kids will really like going to see the trains. Evan

While the porcinis looked better than what I found today, they were there nonetheless and I look forward to roasting them tonight. Thanks for the heads up.

Thanks for the update and happy holidays to you too. If 2006 brings changes like 2005, we are all in for a good PLCB year. Keep up the good work! Special thanks too to Deidre for everything she does for us in here as well! Evan

The RTM will be open. However, the Pennsylvania Dutch section is normally closed Mondays and Tuesdays, and the day after Christmas would not be an exception to this rule. In addition, it's conceivable some other individual merchants may close; however, most wait until after New Year's to take a brief vacation. ← Thanks for the info. I have to delay our 7 fishes dinner on x-mas eve and wanted to do it the 26th but not if the RTM was closed. That's great news to me. I was concerned because the 26th is the federal holiday. Evan

Do any insiders know if the RTM is open on the 26th, day after xmas? Evan

Thanks again Fifi. I will brine it. I will probably fridge dry and then oven dry it before the fryer. Evan

I can't imagine that brining would not help a fried turkey as it helps most everything else. It is a heritage turkey and the only concern I guess is masking some of the flavor although my brining solution is only salt water. Any thoughts are appreciated. Evan Moderator's note: This topic has been merged.

Ooh. I spy the Campillo 96. That must have been good with the pizza.

Maybe they aren't back yet.......

Far from a CS, the 02 Phelps Insignia is about to be announced as the WS wine of the year (don't hold me to it 100% but I heard it from 2 sources). PA has fair pricing on it as well as some leftover inventory and I suspect later shipments may be more costly but that is just a guess. Not that $99 is cheap now, mind you but there you have it. FWIW..... Evan

Morimoto is offering an 8 course white truffle dinner Tues-Fri until 12/31. $250.

Thanks for the reply Fifi. I have to check on the BTUs but it may be some element of trial and error. I can't imagine it has same BTU rating as propane but that's just a guess. Prewarming is an interesting idea assuming that my oven is free. What time/temp do you use for that? Evan

OK. So I took the plunge and bought the countertop electric model. Their instructions have you heat the oil to 400, submerge the turkey in the oil and cook it 3 min per pound plus 5 minutes on the back end. This plan cooks it to an FDA advised 180 degrees and I know what THAT means . I was thinking perhaps I would preheat the oil to a higher heat (385 or so) to allow the temperature to drop to about 360 when the bird is placed in the fryer. I read on the thread that will take about 35-45 minutes? Is there a per lb estimate? What is the final turkey temp with this method? Also, is a fried breast at 180 as nasty as a roasted breast at 180? Presumably it would not be as dry coming from a fryer. Thanks for your help Evan

Went wednesday for another amazing experience at Studiokitchen. Delay in getting posts because of imagegullet problems. Thanks to Jeff for helping with workarounds! Torchon of Foie Gras and Unagi Sorrell Salad Miso Lemon Gelee Black Bread, Indonesian Long Pepper Lychee Vinegar Froth 2002 Joel Gott Chardonnay Great combination and a host of flavors that worked well together. I am a huge lover of foie gras and it was actually nice to have a hunk of foie gras that is not seared once in a while. The eel and liver were rolled together and served like a sandwich between two ever so light slices of ultra crispy black bread. The sorrel salad had a wonderful lemon oil on it. Truffle Risotto CrabMeat, Edamame Almond milk 2002 Domaine Corsin Poully Fuisse This now takes the place as my favorite thing at SK yet (not withstanding dessert – see below). Great flavors of bright peas and beans, toothsome and wonderfully offset by the softer rice and most robust flavors of a puree of parlsey and edamame that was mixed throughout. Fantastic. Shaved truffles on top lended a Truffley finish that lasted like a great wine on the palate. This is going to get me into the kitchen to try and make at home (good luck). Wild Striped Bass Black Truffle- Speck Crust Chestnut Cream Black Trumpet Mushrooms Jerez Sauce 2002 Kosta Browne Kanzler Vineyards Pinot Noir I love how Shola treats his fish more heartily than many other chefs. Wrapped in a thin layer of smoked ham and truffle, the chestnut cream was phenomenal along side, however delicate. The small heap of mushrooms were woodsy and intensely flavorful. The pinot we had was a great match. Wagyu Beef 3 Ways Applewood Smoked Flatiron "Cuit Sous Vide" Sweet Parsnips, Thyme Oil Kabocha "Niku Jaga" Braised Oxtail Ravioli 2001 Quilceda Creek Cabernet Sauvignon Oh to choose among three but the sous vide smoked cut was my very favorite and the favorite of most at the table. Shola’s sous vide practice has paid off big time with that one. Unctuous and smoky, on a top of pureed parsnips – can’t get too much better. Others preferred the oxtail as their favorite and I can’t argue. It was winter comfort in a little wrapper. Despite the meatiness of the course, I think the huge cab we drank with it was a bit much for it although it was insanely delicious. Really, these meals are perfectly fine with just water but its fine to being all the bottles. Chocolate Tasting White Chocolate Citrus Ganache, Raspberries, Lemon Balm Chocolate Coffee Sorbet, Candied Chestnut, Cocoa Nibs Chocolate Amarena Cake, Star Anise Cherry Jus, Pepper Cracklings Malted Milk Shake, Chocolate Foam 1927 Pedro Ximenez Alvera sherry Who doesn’t love dessert and Shola knows he was dealing with a chocolate mob when he designed this course. He tamed the wild beasts with a teasingly stout shot glass of a classic malted milk shake topped with the foam I have come to know and love from him. The sorbet was decadently rich and crunchy with the nibs inside. I had thirds from the “bucket”. The ganache, served as a brulee style dessert was a terrific lighter balance of the darker stuff on the plate. The tasting of the amarena cake was more than I could bear – but I did anyway. It was fun to see the first timers just enjoyng the experience as if they had just stumbled upon some undiscovered treasure chest , somehow kept from the rest of the world. Let’s keep it that way, shall we? Don’t show this post to anyone.

Had the same menu last night (except dessert) and unfortunately won't get to post pics and details prior to your going. Not to give anything away but it was the best meal yet there. you are going to just POP! No hard liquor allowed. Welcome to egullet. Stay Hi to Jeff tonight - Just a guess Evan

I will be there tonight and will also be having the beef 3 ways and bass. The beef stew is Niku Jaga. Thanks for the descriptions and I am now feeling confident about my wine pairings too. It can be hard to judge pairings before you get there based on the description of the dish. Glad you loved it. Hard not too..... PS - I will have pics at some point of those courses so no worries. Evan

Hey, I learned from the best! First, I had the pleasure of playing "Teaching Assistant" (read: wine glass polisher) for Greg during his series of classes through Penn that were taught at London Grill, back when I was Assistant General Manager there. For setting up and breaking down the room (that's 300 glasses hand polished, thank you very much) I had the privilege of sitting in on Greg's classes. They are very good classes and I highly recommend them. Several years later I was hired as Office Manager of the Moore Brothers stores and got to learn not only from Greg, but the rest of the wonderful staff there as well. I've been extremely fortunate in having great mentors for my wine studies. ← I took his Bordeaux class and found it to be informative. Not sure if he does an Italy class (through Penn College of General Studies) but I would be into that.

I had a great time and enjoyed the food and company. Don't get too hung up on the truffleyness Jeff, the white truffle is king in my book and I guess I thought truffle dinner in November meant white truffles. Black ones are not nearly as fragrant or flavorful. The black truffle is much more versatile however and is probably more appealing to chefs since they can be cooked. Many many thanks to Percyn for inviting me. Still, I have an unfinished craving for tartufo bianco this season. I will grab a pig or poodle and find a white truffle dinner nearby. If someone else else knows of one, please let me know. Evan

Wow. I hope they are done rebuilding Johnstown.........

Dont hold your breath based on this one ruling. There are a billion suits still out there on this very issue.

You must be reading my mind Mike. Newtown got 35 cases today, I got 12 also, bottles that is. Also picked up some of the lovely Latour Mersault along with that nice St. Frances chard we had the other night at RX. Next for me is a few bottles of the ridiculously priced Chassagne Montrachet. Jeff ← Pop 'em open gents. Let's hear it. Still waiting here..... At Rx, Deidre told me the Il Futuro benefited from 2 hours of decant time when she drank it. Evan ← Is there much of the Il Futuro left anywhere? I feel like a second-class citizen, it seems the western and central part of the state got this first, then a few counties in eastern PA, but nothing near me (Quakertown, Lansdale, Allentown, Easton, etc) I really wanted to get some of this. I didn't see it available for order online either. RATS! I guess I should move to a snooty county.... ;-) Or be willing to drive farther. ← You can search the catalog here..... http://www.lcb.state.pa.us/webapp/Product_...plcbNav=|32369|