degustazione

Has anyone been lately? Walked by and checked out the latest menu and couldn't help but notice a sausage plate and chicken liver mousse with the return of the half roasted chicken. All sounds great but haven't been in well over a year and was too late to get in for a bite tonight. Any thoughts worth an earlier visit?

Beneluxx tasting room has added a good amount of house made charcuterie in recent weeks also and bistro seven has a nice selection.

I am planning a trip to new york in the near future and was wondering your thoughts on who has some of the better house made charcuterie in the city.

sounds like it is going to be an american version of the bbc's last restaurant standing with Raymond Blanc

will be in chicago on christmas eve and day and was wondering if there was any worthy food stops to visit that will be open these days. hot dogs to fine dining all suggestions are welcome cheers

i believe supper uses sous vide for a good bit of the proteins

i am trying to find a butcher shop that deals with whole animals in and around the city? is there any that do their processing on site or are they all just buying based on supply and demand. thanks

i was wondering if anyone knew of any german bars or restaurants in the philadelphia area. the only one i knew of is ludwig's garten and that is now closed from my understanding thanks

thanks for the heads up going there and to Czehoski while in toronto

mostly casings and prague powder 1 and 2

i am looking into starting to do some sausage making and home curing at home as was wondering if anyone knew where i could buy supplies in philadelphia other than over the internet any help would be greatly appreciated. cheers

i'll be in toronto for about a week and was looking into visiting lucien. i am familiar with chef woods work at canoe and habitat but was wondering if anyone has been to his restaurant.

I'm willing to entertain the suggestion that that super-creamy stuff was not polenta... but if that's the case, any guesses about what it actually was? Farina? Although we compared it to mashed potatoes, it didn't quite seem like a root vegetable. Whatever it was, it was awesome. ← i believe its a celery root pure under the snails

farmicia has a byo policy everyday. but there might be a stipulation with party size

not sure if this falls into your potential places to eat since it isnt going to be just a pizza place but Marc Vetris new place osteria is said to be selling pizzas.

thanks for the help guys. as for what i consider late night i guess it would be serving past 11.

me and a few friends have been in search of a sushi place open fairly late in the city but have had no luck. can anyone help?

after many more burgers i am under the impression that the onions were the reason for the red center in the burgers. all the batches that i made with onions held their colour at higher temperatures than those with out. i think i am going to nix the onions in the burger which i think is a shame because it gave them a nice amount of moisture but i cant deal with the complaints. thanks again everyone for the input

thanks for the replies, my concern is with the ingredients not the actual cooking because the "normal" burgers are coming out fine. as for taking temps i have used 3 different kinds and all come up within a degree or two of each other, so thats not the problem. i am going to try some new recipes with raw onions, dehydrated, salt only on the outside and see what happens. my camera is on the fritz so no pictures right now but hopefully it all works out. thanks again

first off i apologize for this being confusing or long winded here is the situation i have, hope someone can shine some light on it. i've tapped all my resources and still have nothing. Problem: well done burger reading 175 temp is pink througout with charred outside, it shows all the characteristics of a well done burger but the colour. customers wont be too happy to see that in my eyes so i need a solution. general recipe of above burger 80/20 ground chuck burger seasoned with salt, pepper, cooked onions and garlic, cumin, ground cloves and fennel seed and orange zest. mixed well and cooked. i have cooked the following to 175 and all have come out looking as a well done burger should ground beef from original source salt and pepper portioned and cooked ground beef from original source seasoned as above minus the onions cooked right away ground beef from original source seasoned as above minus the onions left to rest overnight and cooked ground beef from a second source prepared in the same manner as above three. can anyone explain why the first batch is still bright pink all throughout? do onions contain nitrates i am not aware of that is preserving the colour of the burger? i am stumped and need some help thanks in advance

Hausbrandt is from Trieste, a city that has been Austrian as much as it has been Italian. I presume the explanation follows from that, but I don't know much about the company. ← its named after its founder here is a link to their italian website hausbrandt

they use australian coffee for the drip and domestic for regular

good review i was wondering if you knew who the chef was?

Of course, the only thing better than disco fries are the mozz stick, chicken finger & disco fries WRAP they're selling at one nearby diner. ← that sounds just wrong! but then again who am i to judge i used to eat poutine piled on hamburger roll does anyone know where to get poutine in philly?

you also might want to try www.korin.com they have a great selection and are very helpful. the new york show room is out of this world