shacke

Only after baking many years did I realize the power of understanding TIME and TEMPERATURE. I ignored these basic intertwined principles. Rising times are highly dependent on temperature - of final dough and the ambient temp. In my experience, I was always an underfermenter and with a probe thermometer and some attention to detail I was fast tracked to great loaves time and time again. FWIW, Jeffrey Hamelman's book "Bread" is utterly fantastic and pays strict attention to these basic principles in his recipes. I cannot recommend it highly enough to anyone interested in bread baking. Good luck.

Alex Talbot's blog has been showcasing some of their recent brainstorming with gluconate, ca2+ sequestrants and pectin. It is used in Thomas Keller's book Under Pressure but they have been tinkering with the concept a bit. It's very interesting - I am thinking of sourcing some of this material to try myself. The alginate work has it's time/taste limitations and I have been reluctant to dive in. http://www.ideasinfood.com/ideas_in_food/2...apsulation.html Evan

Yeah - it just seems like the toppings are universal but the dressing is not. I was curious what the original creation actually was before the recipe big bang.

It seems there are an infinite number of dressing interpretations - a common thread being poached egg and bacon as additions. Is there a traditional preparation for the dressing on this salad? Thanks

Fried chicken toll house cookies don't ask why cuz I dunno

Sorry to say - my dinner there was pretty awful. Maybe it was an off night but it was nothing like described above. Matter of fact - I bee lined for the chicken and it didn't look that phila's pic. My shrooms were scorched and it was so salty that - swear - my lips were chapped by the time I got home I was so dehydrated. I won't crap too much on the thread as many of my trusted palates have spoken highly - but YMMV in a big way. Apart from the excellent desserts and shrimp, woof - yikes. Incredibly overdone - too thymey, too cuminy, too salty. The gentler hand must have been absent. When they get their liquor license, they better be consistently good. FWIW

Hey Bill - L'angolo is a mile away. Italian BYO and very good. It's not convenient in general but form the sports arena is spitting distance.

Busty and warm, eh? That's customer soivice!

I had my anniversary meal at the bar downstairs a couple of weeks ago. I thought it was terrific. I would have had more food issues were we upstairs having the full out ducats dinner in the main dining room. However, with the cozier room, casual dress and good service - things like mushy duck confit skin get a pass as above average bar food. Cheese and dessert staple courses there elevate the experience at the bar too. There is no cart but we were not shy in ordering a bit of everything - knowing the upstairs drill for some time now. Still not planning on going back upstairs but I would definitely dine downstairs in a heartbeat.

Yes but this is the first time that I agree with the naysayers which actually makes it true now.

Yeah - that an an affogato - gelato with a shot of espresso? Seen it on the list but have never had it. Why? Don't ask me - why haven't you?

My most recent meal there under the new playbook was very disappointing. I can't imagine that I would go back. Service attention was also tossed out with the prix fixe bath water. Is Perrier rearranging the deck chairs on the Titanic? Me thinks so.

Well that makes me feel better, since I figured someone was actually serving you food and concentrating on said task at the sneak peek. It certainly fits the Starr mold which is hipness first and food second (this is not meant to say the food is bad - it can often be quite good). The interior is indeed nicely done and according to the Mrs. ,coming back from the loo, the bar area was already quite the meat market. Evan

I have to admit that despite the above reviews from people I trust, I was still fully prepared to show up and immediately drink the Kool-Aid. Bistro cuisine is my sweet spot and I was so looking forward to it from Vadouvan's first post. Sadly, I have to admit that this place was just solidly mediocre. I think I will avoid adding more downers to what was stated above and suffice it to say that the food is about a B/B-. Granted I am a bread snob. The baguettes we were served suffered dreadfully from the humidity of the 100 degree day or were baked the day before. The darker sliced wheat boule was excellent. I avoided some of the plates Phil and the gang mentioned above with some exception. I had the roast chicken and it was pretty good. Definitely not mushy so hopefully that was one loner fowl. I started with the beet salad which was just ok - not much to say about it. Normally, I would bee line to lyonaisse and steak frites. My wife had the charcuterie and was a bit put off by the smoked prosciutto and some spicy sopressata like meat. I did not try it but she remarked that it was not the traditional plate she enjoys for the style of cuisine. Also, she had moule frites - the mussels were way too fishy (perhaps a bad batch but this should not be) and we got the fry 'dregs', the tiny overly done bits at the end of the basket. The next table got a fresh cone a few minutes later. The meal was disappointing by then so I didn't ask for a fresh batch. It was already too late. One saving grace - we ate outside. When we walked in, the din was intense so we found an open table outside. We skipped dessert and walked over to Capogiro for a mood lift. So I am not an early adopter and hope if Holly sticks it out can keep us posted to their progress. Until I hear things have shaped up, I will not go back. Too darn bad. Service has a learning curve and they were trying very hard and we appreciated it. The basic plates should be good right from the get go.

Yikes. I am slated to go tonight for dinner but am dismayed but Rae's report. Do you think if it were less noisy and windy, you would have thought the food was better? Dining is an all around experience and I am - at least - hopeful that maybe 2 shaky legs of the triangle hurt the 3rd? Regardless, I am on my way tonight. I edit after dagordon's report as well. It is indeed true - roast chicken, mussels and steak frites should not be an issue for any place throwing around the "B" word. It's the sine qua non and if you can't handle those - what are you doin'? Anyway, I will see for myself in a few hours. Will alert the mrs about the noise. Evan

I was there last night as well - nice to run into the newlyweds. I too thought it was great and an insane value. Plus, it's BYO. I ran home to tell my wife to get some babysitting lined up this summer. We're going back. I thought the gnocchi and octopus were the highlights.

A little birdie told me that Honeysuckle gelato might be on the flavor list tomorrow. Considering it only makes a fleeting appearance each year, you may want to try it. Some folks don't like all the flowers in there but it doesn't bother me - not one bit.

What a great place to hold wine dinners. The best in Philly actually. That's crappy news.

Evan I know you and I know your flavor expectations, I predict you will find Modo Mio highly overrated. I would not saddle the horses quite yet. ← Thanks - your opinion is appreciated pardn'r

Gadzooks - that's all I needed to hear to put this place on my radar. Gild that lily baby....

The 2005 vintage is only beginning to trickle into the US but expect to see them in the system. There are only 900 million bottles produced in the region in 2005 but I suspect might have ample opportunity to grab some. I have only had 2 05 bordeaux thus far and am confident that good wine will be found at all price levels. Be patient - spring is the time US retailers start seeing inventory - expect the PLCB to lag behind that. The wines by and large should be long lived so there is no hurry.

Back today and, in addition to the soup dumplings, we ordered the beef brisket on noodles. That dish is already calling me back - and that right soon.

Glad you finally made it. Last time I was there I had the pork shoulder also and was not thrilled. I should have told you. I am weak.

Went today and the soup dumplings are a welcome addition to Philadelphia. Still no gas - the owner told me the gas company tells him "Tomorrow" pretty much every day. I liked the hand made noodles in the otherwise average shanghai wonton noodle soup. The pork-napa dumplings were also average fare. My little guy had to have chicken wings (curry fried and not my speed) and chicken on a stick - surprisingly tasty 5 spice flavored chicken thighs which I kinda liked. Next time, for sure, we will go long on the soup dumplings and grab one of those nice looking "protein on noodle" plates. Thanks for the tip! Evan

Yikes Philadining. Seeing your post made me realize that I never reported on my visit there last month. I had a good meal and we are ready and willing to return. I don't recall my app at this point - but - it was good - does that help?! I had the steak frites and, while the meat was good not great, the fries were kinda limp. Good to hear yours fared better so there is hope for next time. My wife had the lamb shank which was really good. I know - I ate the rest of that brontosauraus burger the next day. Lava cake for dessert - yes it's tired and banal I know - but I still fall for it. It was a small sweet ending to a great meal on a very rainy night for us. Evan