gfweb

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.

Me too. I had lunch Sat at Cheu. Really good.

I'm not big on skin. It was nicely browned, but not quite crispy enough to plate.

Roast Chicken (5 lb, CSO 400F 45'), potatoes, cranberry glazed carrots

So it gave you amnesia eh?

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.

You put mustard on french fries?

Nice piece about the chef and her effect on the town here https://www.fsrmagazine.com/chefs/chef-vivian-howards-small-town-story-makes-big-difference

@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.

You and I cook a lot alike, scoob.

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

Re the necessity of washing mushrooms. The stuff they are grown in commercially sounds foul, and in fact is, but it is sterilized prior to inoculation with mushrooms. If there is any infection risk it would be from the human hands that touch each one at harvest and the hands that pack them. Assuming, of course, that there isn't willful contamination with a little spit etc. because of a labor dispute or just a bad attitude. Living where I do in the heart of mushroom country, one hears stories.... FWIW I won't eat them raw.

I just did the experiment. One mushroom sat in a cup of water for a minute....it was removed and given a light shake to lose surface water. Weight pre bath ...41g and after bath...41 g.

You'd know by now

I guess one would need to show that water is actually taken into the meat of the mushroom as opposed to being trapped in the gills (which is effectively outside the thing). Gill-trapped water would still slow cooking and make the shroom heavier.

I have to note* that tasting good isn't a marker of safety in food. Viruses and toxins have no taste to them. What tastes bad are products of bacterial metabolism or food breakdown, which are generally innocuous though foul. * required by eGullet law

Though of one myself, the sizzle platter. http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/sizzle-platter. I tend to use 1/8 sheet pans this way...but same idea and useful. And it fits in CSB or BSO

Have you developed any superpowers?

@TicTac That would be the oft-repeated myth of which we speak.

Sounds weird. Many advocate not washing them at all. I rinse them gently. Baking soda is alkaline, not acid. And plain old flour shouldn't have any baking soda in it anyway. But alkaline will soften pectin, it can make onions and potatoes mushy.... though I don't know if mushrooms have any pectin in them.

Who knows what's growing in there? Might cure cancer or something. Go for it.

@andiesenji I too detest whipped potatoes.

"Don't get so pissed off that it costs you money" is always good advice.