shacke

Tonight I had the pumpkin which is a fitting flavor for today's weather, coupled with the dark chocolate. Good stuff. My 2 year old sat with his feet up on a chair and downed an entire piccolo size banana/chocolate. My jaw remains dropped at this sight. Evan

Say what? Dude, speaking of irony, it might be time to change your signature line... Permanently Chef at Rx Restaurant 45th & Spruce Street Spruce Hill, West Philly Farmer's best friend ← Katie, presumably this is part of said irony. While the double meaning remains unclear, the mood of the author is not. Perhaps we will be obliged further. I await Capaneus - our resident know it all - for clarification perhaps. Evan ← Yes, well... [harrumph] ...it can, as you say, be presumed from his peevish tone that Mr. Olivett feels agrieved by the parties involved in the aforementioned transaction. His claim of bitter irony means that the nature of the grievance probably is one that cannot be easily reconciled to the recent events. I would guess Mr. Olivett feels that his talents or ambition were not given proper scope to shine during his tenure at Rx. That another is now being given such a setting seems to give him sharp dyspeptic pains. And that he chooses to express his complaint in such pompous, priggish, pedantic diction, while pratfalling over the difference between "obtuse" and "abstruse" is itself keenly ironic, of course. [harrumph] How's that, Evan? ← Could knot half said it butter myself. Thanks Cap' Let's not spoil the mood on this otherwise upbeat thread. I repeat my very best wishes to Greg - hope to get down there and give them to you in person.

Say what? Dude, speaking of irony, it might be time to change your signature line... Permanently Chef at Rx Restaurant 45th & Spruce Street Spruce Hill, West Philly Farmer's best friend ← Katie, presumably this is part of said irony. While the double meaning remains unclear, the mood of the author is not. Perhaps we will be obliged further. I await Capaneus - our resident know it all - for clarification perhaps. Evan

welcome to the forum Lewis!

OK. Since you prepared for the taunts I will go on the record as saying you officially need therapy (beyond lipitor which goes without saying). You must realize that I say this to you not as physician or friend but as a intensely green, jealous sunuvabitch. Moreover, posting these glorious and tempting photos on this holy day of fasting may fit the legal definition of a hate crime. forbidden wings.... gluhhhh.... Evan

Bumping up this great thread here as I am hoping to fry a turkey this year for the first time. I am shopping for fryers and it appears to me that the electric models now available seem "safer" (relatively speaking) than the propane models. The popular masterbuilt model actually says its for indoor use only. Huh? Has anyone had experience with electric models or perhaps have any words of wisdom in purchasing a fryer in general? There's aluminum v steel, propane v electric - is nothing ever simple? Evan

With Greg Salisbury involved, I will be sure to return. I am one of the lonely pariahs who thought Django was just "ok". Good luck Greg! Evan

I also had a great time and was overwhelmed by the sheer numbers - 39 people! Wow. It was nice to meet some new people, gulleteers and then some. Evan

This has been revolutionary for my little gulleteers.... http://www.onestepahead.com/jump.jsp?lGen=...=134&change=117 Evan

Buon Appetito has apparently reopened at 19th and Sansom. Can you imagine? If its still great and soon to be a gnocchi's throw from the new Capogiro? wuh-oh Evan

I am thinking of going this Saturday so, if I do, I will report back with all this info in mind... Evan Edited to add: No room left for us this weekend so we will try and get a reservation some other time..

I wish them all the luck. That space seems "cursed" and I could never figure out why other than its just cursed - a known real estate phenomenon. If memory serves, it was Fratelli's for a long while (?) and then nothingness for many years... 'til now hopefully. Evan

Evan, If you are planning to make those, give me a call and I will bring the chicory coffee. ← I certainly will do that. Thanks to Kathy for the recipe. Evan

Since you provided the instructions, I will have to one day try the jasmine rice in coconut milk. Sounds great.... Evan

Kathy - you made those? Fantastic. It does make me miss Cafe du Monde and I am going to have to skip getting there this fall sadly. What kind of oil did you use and more importantly - where is the recipe ? Evan

funny! i just went last night -- and granted, it's a relatively small menu, but i went with that tartare/carpaccio dish too. YUM. sir, may i have more? i also had the grouper. i liked the tastes together, but i liked my companion's salmon even more. can't remember what was on it, but the salmon was almost rare (very pink and fleshy inside) and nicely smoked. dessert: one of the best bread puddings ever -- not overly sweet, not cloying, just highly perfumed and a nice texture contrast between crunchy bits and moist chewy bits. served with pumpkin ice cream (a mild disappointment -- slightly on the bland side) and some kind of tart sauce...sorry, i should have paid more attention to the menu. sauce was good, though. other dessert: chocolate ganache/hazelnut "stripes", i think they were called. these would make the best fun-sized candy bar. somebody should give these out for halloween (dark rich intense ganache, crunchy hazelnuts, a little caramel or praline or something...) next time i want to try the escargot and smoked salmon/toast/egg appetizers, the roast pork loin, that monkfish, maybe the steak, and the pignole tart with lavender ice cream (i think that's from the "original" marigold menu.) oh! and those lemon brie napoleons mrbigjas mentioned. but now what i really miss is that steven cook pasta dish -- the paprika tagliatelle, i believe, with the amazing mushrooms. that's autumn in a bowl, and right now is the perfect time to eat it. anyone know a good source of paprika tagliatelle? wine was slightly an afterthought -- i just picked a bottle and ran with it, and i didn't anticipate ordering fish. so i brought a chilean red, the nido de aguila armonia (2002). it's mostly cabernet sauvignon with a little merlot and cab franc thrown in. generally i like those kinds of wines, and i probably would have liked this more, but i didn't pair it with the right foods. to my untrained palate, it was chocolatey with berries (dark ones, like blueberries and blackberries), maybe a little smoky. good -- quite good with the carpaccio actually -- not so much with my fish. good again with the chocolate dessert. all in all, a memorable three hours. appetizers are in the $7-$14 range ($14, i think, for the foie gras. either that or it's $12.), entrees in the $20-$28 range, desserts all $7. cheese plate: 3 cheeses $9, 5 cheeses $15. ← Is the grilled cheese gone? Evan

Many of the wines mentioned at Moore Brothers are available in PA via the SLO system. This sounded like more of an immediate purchase emergency for this weekend so sometimes you have to bend the rules a bit. I think the numbers of folks now coming *in* to PA to avail themselves of the wonderful Chairman's Selections program has reversed the tide of "border bleed" that used to be so prevalent. And finding PA license plates in NJ wine shop parking lots is hardly a news flash. Really no telling where and when you're planning to drink the wine so I think the days of "Big Brother" are over. PLCB "undercover" agents are more about looking for bars that are sserving to minors, etc. Local law enforcement (used to) handle what you're talking about. They'd have to follow you over the bridge to arrest you, and that might bring up issues of being out of their jurisdiction. I sincerely beleive that the PLCB's time is more valuable than that and that from the sounds of it, there might be some Customer Service issues that deserve more immediate attention. ← Edited to remove vague movie reference.........

I am SO there.

Amuse - Chick Pea and Lemon Soup, Panini of Mushrooms and Serrano Ham. A terrific start to the meal. Not much to add to that. Parsley Risotto, Rabbit Salmorejo, Manchego Cheese Broth, Arbequina Olive oil (Andre Bonhomme Vire Clese) This was my wife's favorite and she even went so far as to tell Shola that it was better than the risotto she had in Italy. The color was vibrant and not overpowering with parsley flavor as the color suggests. The rabbit was tender fall of the hare soft. That's cheese foam on top. Applewood Smoked Wild Salmon, Apple-Miso Glaze Vanilla Oil Curry Emulsion (Kosta Browne 2002 Sonoma Cost Pinot Noir) This may have been my personal favorite but the lamb was also crazy good. The wild salmon had the typical stronger flavor than its penned cousin and the sweet accompaniments and curry notes were great together. I also very much dig wood smoked salmon. Grass Fed Lamb Loin, Chick Pea Croquette, Olive Caramel and Pistachio Praline (Joseph Phelps 2000 Insignia) The lamb was presented in two ways. For the life of me I can't remember the name of the pepper the lamb dice was stuffed in but it was Spanish in origin. Started with a "P" (not pepper so don't even try it). I am sure someone knows. The loin was cooked sous vide and, no BS, may have been the best lamb I have had. Seared and homogenously rose colored throughout. Fantastic. The olive caramel was a nice touch. Roquefort Panna Cotta, Pear-Sauternes Gelee Frisee, Endive Marmalade (Chateau Haut Bernasse 2000 Monbazillac) I forgot to take a picture of this one but it was damn good. The candied endive and the roquefort was particularly well balanced. Cornflake Crusted Peach Bread Pudding, Peach Ginger Coulis, Quark and Yuzu Ice Cream, Candied Mineola and Almond Granola Just Coffee for this one! Just peachy here. A Yuzu is a japanese lime cousin. the german cheesy Quark and the Yuzu together were a big hit. Everyone had seconds I think. The "granola" was a kaleidoscope of flavors that packed a big punch. There was salt, sugar, orange peel, cocoa nibs, nuts maybe and who knows. Just a pinch between the cheek and gums was all you needed. So that was it. Superb and never disappointing. I look forward to going back soon. Shola is a great host and so even keeled. Some in my group were - shall I say - um ... uh - LOUD and a tad locker roomesque but they enjoyed themselves tremendously. They all can't wait to get back as well. Ahh.... I remember my first time too....... Evan

Tony Luke's roast pork is wonderful. But it's nothing like porchetta: not worse, just different. (Oddly, the 'roast pork Italian', with greens and cheese, is less Italian than the plain version.) And-- I hate to be the one to say this-- it's closed on Sunday; sorry. (I seem to remember a thread this summer on where to get roast pork on Sunday, but I can't remember the answer.) With that caveat, Diann's recommendations are ace. Other Sunday options include Rangoon (Burmese, and one of my top three or so favorite restaurants in the city), and the criminally underrated BYOB Little Fish (which has a $25, five course dinner on Sundays.) Sweet Lucy's BBQ is pretty great also, if you're in the mood for that sort of thing. And-- I'm cringing as I write this-- I have yet to find a gelateria in Italy that is as good as Capogiro. (There, I said it.) ← I must agree with Andrew. I tried ALOT of gelato in Italy and Capogiro ranks way up there so I absolutely do not feel that I am missing out on Italian gelato here in the states. The rosemary goat milk honey is in my book the best flavor on the planet so if they have it - have a taste. Evan

Luckily I happened to be near Campania this week when Andrew told me about this stuff. The next day I bought some right at the "farm". Holy cheez wiz batman! Both the ricotta and the ultra fresh mozzarella are practically indescribably delicious. I can't imagine the fleeting fresh flavor of the ricotta would last the day trip over to the US but if DB's can get I am all over testing the theory. Evan

Kelly - Thanks! Calimero - what links! Oh I could have used them! I came home last night!!! Andrewfenton is there now for the academic year and will be back in January for a visit. Perhaps I can get him to hook me up with a couple! Evan

Although rosettas everywhere, no one makes em at home I bet! No luck. I even went to the back of a bakery and they said they could order one for me but it would have been to late. He told me to check the web but I have not come across one that ships overseas. Pandoro pans are more available at natale I hear from the locals. If any brave soul finds a website that ships rosetta stamps to US, I would be very very grateful. Thanks for the help.

I could not find any other way to satisfy my Fruit and Fibre craving as hard as I tried locally. I got my stuff here but oh the shipping you'll pay! http://www.britsuperstore.com/ Evan

I was there for lunch earlier this year and while I don't remember exactly what I wore I am CERTAIN it was casual! Evan