GordonCooks

We had a nice selection on Rochester but was looking for any new spots within an hours drive. Spec Syracuse, Buffalo, Niagara area Thanks in Advance For those looking in the Rochester area Asia Market at the Regional Market (largeest by far) Asia Food Market on Jefferson Rd (just opened) Win Fa on Lake Ave (excellent Thai/Vietnamese) Korean Markets on Mt Hope and West Henrietta Rd A couple others in the city

I wouldn't take the Market-Frankford Line such a short distance, especially on a visit to Philly, but the closest station to the RTM is 11th Street. From the westbound platform, you just head through the doors across from the turnstiles (marked "Gallery/Market East Station" or "Aramark Tower"; I forget which, and it may be all three), walk up the passageway, and turn left where the main Gallery concourse crosses your path (food court on the right). Go through the glass doors leading to the Pennsylvania Convention Center and up the escalator. At the top of the escalator, turn right; to the right of the new sports bar is a passageway marked "Through to Reading Terminal Market and Filbert Street." The RTM is directly across Filbert at the other end of this passageway. Or you could get off at 8th and walk the length of the Gallery's lower level to this same point. (You will pass through two food courts en route. Just keep moving; nothing to see here....) Gordon: If you could use a dining companion, I might be available depending on my schedule. I live nearby and pass through Market East Station twice a day. I even take the same train I took in my first foodblog, only in the opposite direction. ← I'll be hitting the market on Saturday the 26th - I'll buy you a cappuccino for a guided tour. Not sure how much I'll be able to eat as we're meeting my GF family for an afternoon of shopping and dining and most likely a trip to Chick's to visit the preeminent Katie Loeb for some more of the same.

I've done all the locals - none are worth mention. I can throw down better than them and my mom's cooking is twice as good. The Koreans are cooks/business people, not restauranteurs. The best was to describe it as street food redone. Street food is basically all about making every ingredient count and all else is secondary. Most of these places (and lost of other Vietnamese, Thai, etc) will be wherever the rent is cheapest and adorned with a brightly lit Pepsi cooler or soda fountain in the middle of the dining room along with a tv somewhere and a kids table and a pile of newspapers.

Did that used to be Woo Chon?

Thanks for the directions!

That's very doable - a journey lasting 1 large coffee and 3-4 of a cigar

I'll be in Philly the last weekend of January. Can I walk to the market from my hotel at Penn's Landing? I'm fond of a brisk morning stroll but not a marathon hike.

I've done maybe a 30 min soak in buttermilk, then dredge in seasoned flour, a light batter and into the oil. Not mushy at all and cooked in 3-5 minutes. I should add that I don't like raw onions at all and find any rawness very off-putting. Maybe just my own preference.

I've always worked under the assumption the enzymes in the buttermilk soften the texture of the onion. I make my rings pretty thick and prefer the onion to be tender rather than crunchy. So far, it's worked.

Hoping for Buffalo, Rochester, and Syracuse but thank you. ← Tokyo Seoul on Erie Blvd in Syracuse is one of the only places in Syracuse to get Korean. The restaurant, as the name implies is both Japanese and Korean and its divided into 3 sections. One for the big show Teppanyaki style dining, another for a sushi bar and the last section is the Korean BBQ area. My mother and I did the Korean BBQ while we were there (she's never had Korean before so I figured it was a way to get her to dip her toe in). I haven't been back since as I'm out of town most of the time but I'd like to go back to see how their Bibimbap and some of their Korean stews are. ← Will give it a try, Thanks

I will have more sex in the kitchen

The quality of Dinosaur has slipped in the last few years. Why? Most Rochester diners can't discern good from bad bbq. Personal faves are ribs from Dinosaur, chicken from Sticky Lips and the brisket at Beale st. I temper this opinion with the fact I eat there mostly in summer and 3 or 4 times a year at most.

Are they food/wine lovers or prefer a "scene" place?

Hoping for Buffalo, Rochester, and Syracuse but thank you.

Bumping this thread for updates

I believe the main point of the article is the disparity between FOH making 80k and the BOH making 30K largely due to govt regulation.

Macy's at the Walden Galleria

Just received my annual order from all the nieces and such. The size of the boxes are currently a little more than half of what you used to get – someone is making money somewhere. Cookies are about the same cost per lb and steak.

Anyone who doesn't like pork is suspect in my eyes. PS - Chilled Shots of Soju are the order of the day when people come over for my BBQs. The rule is one per hour and then I get them to try Kim-Chee. You'd be surprised how many I've converted. edit grammar

Over the weekend, Chateau Montus of the Madiran region

Use rendered Bacon fat and add Lethicin powder to thicken. Mount it in cold chunks w 2 yolks and 3 whites a la Zabaglione then quenelle and chill. edit sp

Places I may go in no particular order Canoe Rain Colborne Lane Red’s Bistro Trevor Starfish JK Wine Bar Pangaea ByMark Opal Jazz lounge As far as Bistro fare - Bistro Bakery Thuet

pick a location

Go here: http://www.chambersstwines.com/ Best, Jim ← Nice, thank you.

The amount of '05 Vissoux I'm unable to locate is directly proportional to the amount in your possession.