Holly Moore x

I put in a 6 burner Garland, with salamander. It does add a bit of heat to the kitchen but not much. I notice it more after cooking, because the oven and the salamander take longer to cool off. Never had a problem with the oven handle. Always use my bare hands. Did put a hood in and vented it to the side, to a patio off my Philadelphia row house. The building department did not require an Ansul (fire extinguisher system), though they do for restaurants. I'd check code on that. I like the full size hood - adds to the "drama" of the range. While I have a quarry tile floor, I didn't put in any special tile (plain ol' white ceramic). Don't be so easily disuaded. If you can figure out how to incorporate it, you'll love it. One side benefit - for the first few years my non-restaurant background friends got such a kick out of having access to a real restaurant range that they'd come over and do all the cooking whenever I entertained. ----- Holly Moore http://www.HollyEats.Com

I've also had a six burner garland with salamender for the last 20 years and swear by it. I probably use the salamander more than the burners or the oven. But probably any restaurant caliber range will do. Remember to allow more depth for the range than usual. One other appliance I consider a must. I installed a dishwasher gooseneck spray hose over the sink. Great pressure for spraying dishes and pots and I've used it more than once to chase from the kitchen those getting well meaning souls that tend to get on my nerve. ----- Holly Moore http://www.HollyEats.Com

-------------------------------------------------------------------------------- Quote: from Pat Goldberg on 8:06 am on July 28, 2001 Butter is optional. -------------------------------------------------------------------------------- Unless one is making a well in the mashed potatoes and filling said well with home made giblet gravy, butter is NOT optional. ----- Holly Moore http://www.HollyEats.Com

The Eating Jersey Dogs section of HollyEats.Com has pic's of Rutt's ugly, wrinkled and incredibly delicious dog and a bunch of other Jersey Dog Houses. http://www.hollyeats.com/Jersey%20Dogs.htm ----- Holly Moore http://www.HollyEats.Com

Breakfast: Carman's Country Kitchen 11th and Wharton. Was mentioned in Bryan Millers piece on Philadelphia in last week's Sunday Times Travel section. Creative specials, and no trip to Philadelphia is complete without meeting Carman. Also Jack McDavid's Down Home Diner in Reading Terminal Market. Sothern comfort breakfasts - I go for the biscuits and gravy - either sausage or ham. Cheese Steaks. Head to the Roxboro area (overlooking Manyunk) and try a cheese steak from both Chubbies and Delsandros. Different from the south philly places in that they chop the beef on the grill and melt provolone over it. Dinner: Ralphs for classic South Philly Italian, but unless your last name is Soprano, be prepared to wait 30-45 minutes for a table. Charles Plaza in Chinatown for clean crisp Chinese Food (Charles practiced medicine in his home country and is very health conscious, Jack McDavid's more upscale restaurant, Jack's Firehouse, Steve Starr's Buddakan or for a bit more of an adventure head to north 5th Street just off the Roosevelt expressway, to La Tierra Columbiana - half Cuban and Half Columbian cuisine. The diffence in the cost of a meal at Bistro Perrier and La Tierra Columbiana will pretty much pay for you hotel room for a night. ----- Holly Moore http://www.HollyEats.Com