KitchenMom

I remodelled my kitchen a year and a half ago and put in a Kitchenaid side by side with water and ice in the door. I think it is 25 cf, but I'm not completely sure. Anyway, it works very well for our family of four. I find there is plenty of space in both the fridge and freezer, and we keep a lot of food around most of the time. The pull out baskets in the freezer are great, as is all the storage on the door in the fridge side. The large door bins also meen the shelves are not quite so deep, though stuff does get lost back there sometimes. I also love the conenience of water and ice on the door. The water is filtered, which is nice. As often as my kids get drinks, it saves on opening the doors so often, and is easy for them to do themselves. As to counter-depth v. full depth, I think if storage isn't an issue, counter-depth is great. It looks nice, and stuff doesn't get lost as easily in the back. We have full-depth, but built the cabinetry around it so it doesn't jut out and looks built in. If your mom does an ordinary amount of cooking, and is in a small household, I would think the counter-depth would have plenty of space. As for reliability, I have had the KA for about a year and a half with no problems. The icemaker did malfunction within the first couple of months, but it was covered under warranty and the new one has been fine. We got our appliances through a local store that does all its own service, so I can't comment on service other than to say that if you have a similar store, it is such a pleasure compared with my previous service experiences.

Bumping this up to ask if anyone has been recently. I'm thinking of going on Sunday. If you were going for upscale Mexican, and didn't have many opportunities to eat out, would this be your choice? If not, what would your pick be? Lolita? Molcajete Mixto? (When did there get to be so many great choices?) Help an indecisive girl make a tough decision.

I haven't been recently, but have also heard not-so-great things about White Dog lately. The chef from when it was good has opened his own place--a delightful BYO with a similar philosophy called Bistro 7. It is in the Old City neighborhood of Philly. I assume you know about BYOs from reading the board. Some my favorites are Matyson, Marigold Kitchen, Django and Mandoline. I particularly like Matyson and their website is usually pretty up to date: http://matyson.com/ Enjoy!

Thanks for all the ideas. Horizons is a great idea. I've been dying to try it and I know my vegetarian friend (who does eat fish & seafood, BTW) loves it there. I worry that the people I don't know as well won't want to go there, but maybe I'll push for it. JasonZ-Nectar sounds great, but we'll be coming from all over and will want to meet in CC. I unfortonately, am in that desolate section of the 'burbs that has almost no good restaurants (the culinary wasteland of Elkins Park/Cheltenham), but I'll keep Nectar in mind. Our numbers keep fluctuating, so I'm waiting for more concrete info before I make a reservation, so feel free to keep those ideas coming. . .

Ok, gulleteers, I'm trying to organize a dinner for next Thursday (3/22) and need help finding the right restaurant. Here's the deal: A group of acquaintances, all women, are getting together. There will be four (or five) core diners, with one other joining later for drinks/dessert. One is a vegetarian, another doesn't like Indian or sushi. Otherwise I think any cuisine is fair game. A bar would be preferable, but BYO might work. I'm having trouble thinking of a place that is flexible enough and is also moderately priced (or at least with moderate options). I've thought about Osteria, but am worried that it is too pricey and also, at least based on opentable, doesn't have a large enough table available. The only other thing I can think of is a Starr place like El Vez, but I'd really rather not. Any other ideas?

Back to the food. . . I finally got a babysitter and made it to Osteria Sunday night. It was easily the best restaurant meal I've had in a while, in terms of the overall experience. For food, we started with the salumi plate and the Lombarda pizza. Everything everyone has said about these is true and then some. For mains I had the rabbit and hubby had the candele with wild boar bolognese, also both fantastic. This was probably the best rabbit dish I've ever had. Nice and moist with terrific flavor, and so rich I took one small tasty potion home for a snack. For dessert, I had the polenta budino and, since hubby is allergic to hazelnuts, I had it all to myself. He had the chocolate flan (seems misnamed to me) and the accompanying pistachio gelato was amazing. We just had a couple of wines by the glass (I wasn't familiar with them and don't remember, but they were nice). The espresso was also very good. In terms of the overall experience, service was just right--attentive without being overbearing. It was slightly confusing because we had several different servers throught the evening, including the sommelier who took our dessert order, but really wan't a big deal and I didn't get any sense of the hovering that others have mentioned. The other thing I noticed, which nobody much has commented on, is the portion size, which was just right to be able to sample a number of things and end up completely satisfied but not obscenely full. I also really enjoyed the dishes (I'm a sucker for chicken plates). The place had a nice, energetic buzz and lively feel without being too loud to carry on a conversation. Also, driving in from the 'burbs, you gotta love the ease of parking around there. I can't wait to go back!

You're all so lucky, sigh My ultra-picky 3 year old won't eat my home-made chicken fingers (or anything that I try to hide veggies in). She won't eat the Bell and Evan's ones, she won't eat the Trader Joe's ones. Nope, the only ones she eats are Tyson. The only good news is that, other than the chicken itself which I'm sure isn't the best quality, they don't have a lot of junk or chemicals in the breading. Sometimes I truly wonder how this child came out of me. . .

So, I'm standing at my friendly neighborhood lunch truck (nothing special, just one of the most convenient to my office on Temple campus), and I notice the bag of Herr's "Philly Cheese Steak" potato chips. Huh? Do they actually make these chips taste like meat? Anyone had them? Are they any good? I can't say they appeal to me, but I gather there is a market for them.

Bond Girl , check out the Zephyr Milano island hood with the glass canopy. It is very sleek. I have the 42" vented version, but I think it has a recirculating option (thought I'd recommend venting if at all possible).

Ok, I'm living vicariously until I get a chance to get there, probably not until the week after next. So--has anyone tried the mushroom and taleggio pizza yet? It sounds like a winner to me, and I'd love to hear some opinions. Also, some of the pizzas look similar to the pizzas at Otto (though I'm hoping they are better). Anyone who's had both care to compare?

Many of my favorites have been covered--runny egg yolk, butter and jam, butter and marmalade, marrow, caviar, egg salad, all manner of cheeses. . . but two combos that haven't been explicitly mentioned (as far as I can tell) are: Butter AND Peanut butter Sourdough toast with butter and lemon curd Those two are my very favorites, and the ones I have most often. I have yet to make toast dope, though I've been meaning to for well over a year since I first read about it. I suspect that will be another fave when I finally get around to it.

Funny, the first thing I thought when I read your original post was Bell's Market. Then I focused on the specific type of slaw you were looking for. They don't have that, but they have some amazing salads in their prepared foods case. There is a slaw-like salad with finely shredded cucumber that is really delicious. That's my go-to prepared salad when I'm looking for something slaw-like and don't have time to make it. Abner's BBQ in Jenkintown makes really good slaw as well (though the BBQ is only fair to middling).

Nobody has yet mentioned the water/ice dispenser issue yet. For me, one of the advantages of the side-by-side is water and ice easily accessible in the door. In my busy household, with lots of water drinkers, it is not only convenient, but saves energy because people aren't going into the fridge as much. I got a new refrigerator last year and found that it was virtually impossible to get both water and ice in the door of a top or bottom freezer. I also have no problems with the size/storage in a side by side. Mine is 36" exterior and I can pack plenty into both sides. I love the large door bin storage for gallon containers and my multitude of condiments are easily visible and accessible. I also like all the freezer shelves to make it easier to find stuff. I'm not organized enough to keep things easily accessible in a single open space like a top or bottom freezer, and I really don't see the appeal of leaning down over an open freezer drawer to get stuff out of there.

Stan, thanks for the stories. It is fascinating to learn more about chicken farming. On a different note, but relevant to the thread (I hope), does anyone know anything about the Friendly Farm chickens available through Philadelphia Winter Harvest? I have one coming in a delivery next week, and I'm hoping it is good.

I'm going to chime in on the thought-Marcel-should-have-won side. Sometimes I think I've been watching a different show from those who thought Marcel was so annoying. He may not be the nicest person in the world, and he is certainly young and needs to work on his people skills, but overall I found him to be much more mature and honest than Ilan, who I find so vile I can barely stand to look at him. I also think Marcel has it over Ilan in terms of the food. I have no doubt that Ilan is a very good cook, and that his dishes in the challenge were delicious. I can cook delicious food too. What I can't do, and what Marcel can obviously do better than Ilan, is cook creative dishes that represent personality and a viewpoint. Marcel has something to say. Ilan is just a good messenger. Even if Marcel had a few more problems with execution, I think he is a better "chef" than Ilan.

Correct me if I'm wrong, but didn't Newman get his position in the first place through the same political machinations that pushed him out? I'm not denying that he did a great job or that he is serious about wine and all, but it strikes me as a wee bit hypocritical to go on and on about his integrity and unwillingness to go along with Conti's appointment when he benefitted from the exact same system. Am I missing something here?

I'm glad Marcel made it to the finals. He deserves to be there. I haven't always been the most impressed with his food, but I think he has shown steady improvement. I also think he has been the only one to act like an adult throughout the whole competition. He may not be a "soulful" cook, but he can clearly turn out well presented and delicious food. In the blogs, all of the judges concur that his salmon dish was by far the best of the evening, and he really did the best idea of the challenge (i.e., make Hawaiian food his own, rather than just make something that tastes decent, like Elia). Elia bugged me from the beginning, and I found her behavior in last night's ep to be abominable. She clearly has a lot of growing up to do. I was quite surprised and disappointed that Ilan made the finals. I would much rather have seen Sam. Ilan is obviously so limited as a chef. He can do a good job of executing dishes created by others, but he hasn't shown any real ability to create his own food. Also, his insecurity and resulting bad behavior has been so disturbing that I find it hard to even look at him. I'm not a violent person, and I find myself wanting to smash his weasely face in. I think a Marcel/Sam final would have been more fun to watch. I'm rooting for Marcel in a big way.

I actually happen to have an empty bottle of the CS Whitehall Lane cab lingering around, and the label says the acohol content is 14.5%. FWIW, I actually enjoyed this wine, given that I started out with low expectations. I didn't notice the alcohol content in particular, just found it to be a pleasant, if not striking, cab.

I second the Sofitel for a great/cool hotel in a fabulous location. It puts you in great walking distance of boatloads of great restaurants and other attractions, and the hotel itself is really great. The hotel restaurant is french (Chez Colette) and is good, but not great. Nearby places that are fun: Tria--great for snacking with a little wine and cheese if your not in the mood for a full meal. Great people-watching in a fun location right off Rittenhouse Square. Matyson--a small BYOB with interesting, creative food and great desserts Starr's Alma de Cuba is nearby. There are casual little Italian places all over the place. I'm fond of La Viola, another BYOB. Caffe Casta Diva is also great. You pretty much can't go wrong staying in that part of town.

I found the show so disappointing just because there were so many cool things they could have made and didn't even come close. My brother is making pumpkin gnocchi and okinawa sweet potato (purple) gnocchi with a sauce made from turkey broth, bits of turkey meat, sage, and something sweet (berries maybe? I don't remember what he said). To me, that fits the challenge perfectly. My own idea is dessert: sweet potato s'mores, as a take on the classic whipped sweet potato w/marshmallows. This popped into my head this afternoon. Now I might just have to make it, especially since I just had the most awful catered Thanksgiving dinner due to a family obligation I couldn't get out of.

Rolings bagels are as good as ever, IMO. I live near there and get them frequently. They are chewy and gnarly as ever, by far the best in the region, as far as I'm concerned.

I highly recommend checking out the Kitchen Forum on That Home Site. People there have a wealth of information about all stages of kitchen renovations. You can find out more than you ever wanted to know about cabinet brands, appliance brands, cool features, etc. You can even get great feedback about your design. It was a lifesaver during my remodel. I designed the plan myself, using Ikea software (we used Ikea cabs), got some useful feedback there, and got a great kitchen without paying for the plan.

I keep waiting to hear "this is not Top Pastry Chef." She must know she can't skate by making desserts the entire season. You would think she would want to practice her other cooking skills so she was better prepared for the later challenges.

It's a great theory, and it's what I thought before I had kids, but it hasn't worked out this way for my family. My second child is an incredibly picky eater. I doubt she's eaten more than ten bites of vegetables in her whole likfe (3 1/2 years). This is in spite of the fact that she lives in a household in which there is always tasty, well-seasoned, homecooked food eaten by two parents and an older brother. Kid number 1 has his own eating issues, but overall has what many would consider a "sophisticated" palate. He eats many veggies, loves expensive cheese, and his favorite food in the whole world is pho. Kid number 2, on the other hand, has never been willing to try anything new. She wouldn't even eat vegetables as a baby. She also doesn't eat much fruit (again, we are big fruit eaters at home) or meat, milk, yogurt, foods that are mixed together, etc. I never thought a child of mine would be like this, and I do often resort to letting her have fish sticks and hot dogs, because those are some of the few sources of protein she will eat. I let her eat ice cream because it is a way to get some dairy/calcium into her. Do I feel guilt? Sure. Do comments like the one quoted above make me feel like maybe I've failed as a mother? Sometimes. But then I look at my son and remind myself that some things are beyond a parent's control. I think there are a lot of kids out there like my daughter and have learned not to judge. You can create the best food environment possible, but some kids just won't go along with the plan. Why do you think they invented fish sticks in the first place?

I seem to remember hearing somewhere that Abe's has closed, though I haven't confirmed this myself. We've been extremely pleased with the fish we get from Little Dipper in Elkins Park. It's a restaurant and take-out deli across from the old Ashbourne Market. The guy who slices the fish is the same one who worked at Ashbourne Market before it closed. We've been very happy with the nova, kippered salmon and sable. While you're there, you can also go around the corner for the best NY Style bagels in the region, at the kosher bakery whose name is escaping me at the moment.