Just bought grapefruit spoons. After serious study on Amazon I've concluded that many are left handed, requiring a backhand motion for a righty. A pox on that. I found a version that is toothed on both sides and bought. Also a scraper, long forceps, a Kunz spoon and a sizzle platter.
My suspicion is that all of this technique is based on wrong assumptions.
IIRC chitin is more soluble in acid than alkaline so baking soda might stabilize the mushroom structure. But that's not taking into account the effect of heat that is added. Experiments are called-for.
Rittenhouse Sq is a ways from South St. I bet you are thinking of Jim's which is right on South St.
So many great places, holes-in-the-wall to serious joints, in Philly. Villa de Roma is a good old red gravy place.
Philly has two Iron Chefs (Garzas and Morimoto) and two Top Chef winners (Sbraga and Elmi) who are pretty much cooking in their restaurants (exc Morimoto who isn't there much). And more than a few young hotshots. Great place to feed.
One of Bourdain's things was there I think. I think it was the series before the current (boring) one on CNN. He got shitfaced with JoeBeef people IIRC.
Kerry certainly has expanded the range of ER food.
Used to be pizza and Chinese. And BBQ if somebody made a run to West Philly.
Not that there's anything wrong with that.
At all.
@rotuts I drive past Edgecraft/Chef's Choice almost every day. Amazing the number of products that come out of a fairly small couple of buildings. But I think that they do make most of their stuff there...the 18 wheelers are there a lot.
I can easily imagine a thin mushroom might dry out easily and then re-absorb water through the same pores through which it exited. But I used a nice plump fresh cremini
The aluminum sizzles are cheap...~$7 https://smile.amazon.com/Prince-Heavy-Duty-Aluminum-Sizzle-Platter/dp/B006P27F5A/ref=sr_1_4?ie=UTF8&qid=1478370023&sr=8-4&keywords=sizzle+platter