gfweb

No, I missed that. Not a very insightful piece. Just a tip of the hat to a complex sandwich. I've had each of those steaks (always with a bit of ketchup) and they all are just fine. The best? Maybe John's is in that category. But Tony Luke's is great too. And Pat's and Geno's are respectable enough...as good as some of those that made the list (if bought at peak traffic...another long discussion...). No mention of the West Philly food truck cheesesteak with mustard and ketchup. It is heretical, gives the thing a McDonald's taste. Cheese choice and roll are under-appreciated aspects of the cheesesteak. John Kerry blew the election when he asked for Swiss cheese(!) on a steak at Pat's. "We don't got that". The local press killed him for being basically an ignorant fool.

Lamb Chops with mango chutney, mushrooms and sweet potato/onion hash

I'm the other way. Hate the BYO thing. Just one more hassle. And if I want a cocktail ... Lol We said that Antica food wasn't worth the byo hassle.

There's always room for a thread on Philly junk food food. Probably are a few in the archives already. There are actually a couple truly unique places in Phila. Zahav and Abe Fisher come to mind. Both are in the Vetri family tree, I think.

I've driven past it a million times. Eaten next to it at La Verona. Never tried it. La Verona by the way is a better than decent Italian place.

I dont think presearing for bacteria killing purposes wouldn't benefit from adding bicarb which only enhances the Maillard rxn.

I have an old gas range that is unreliable for long term simmering. So no.

Oven braise indeed. As useful as SV is, it doesn't give you the sauce or the roasted veg that an oven braise will.

Looks like chuck short rib doesn't need as much braising as short rib. I did my usual 3hrs at 300 and the meat was overcooked. Testing continues!

Hard to find short ribs at a fair price. Our local crummy supermarket meat dept sells packs of 4 that contain one decent one and three gnarly ones. Recently I had a naked bone in a pack of "4"...no meat at all. The fancy butcher has meaty ones, but they cost as much as tenderloin. I can pay it, but I'm not gonna. Has anyone tried the chuck "short ribs" that Costco sells? Other suggestions? The planned usage is braising or SV.

Agree with the above. Esp a hotter initial cook, so that the meat temp spends less time in the range where bugs can grow. Under ideal conditions bacteria can divide roughly every 20 minutes. So if food spends 40 minutes in the unsafe zone (which seems long to me) there'd only be 2 doublings of the population. Still a small number. Which would be even smaller with an initial dip in boiling water.

Nope you are in the right place. Although much of this topic has migrated to a Philly board. CindyJ, what are your top 3 Chester Co Restaurants? Mine are Laguna Miramare, Junto and Sovana Bistro.

Rum, salt pork, hardtack, and limes ye scurvy knave.

A sort of interesting article about a more interesting topic. http://www.hopesandfears.com/hopes/city/food/216541-searching-for-the-grey-market-foods-of-nyc?Src=longreads&utm_content=buffer37d87&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer Turns out that only one of the foods was banned by the FDA-sassafras tea.

I've heard good things but haven't been. Yet

Elmi is enlarging his place and may be getting a liquor license IIRC. That's a bigger deal in PA than one might think. Very expensive and as a result lots of good places are BYOs. Philadelphians have gotten so used to the BYO situation that many say it is a strength. Clearly a case of the Stockholm Syndrome. Only thing that makes it workable is the proximity to NJ and DE which have decent wine shops. The "State Stores" in PA have a crappy selection and, in general, crappy prices.

I understand where you are coming from , Crepes. But there is something to be said for providing comfort in a bad situation. Yes, spare the fire extinguishers, but save the motivation.

I was surprised when Ripert took that space originally. Based on nothing, I bet he had a deal going with RC and had his arm twisted into doing 10 Arts.

I wish McPhee would do a book on food. But I think he's done w books and this series on writing in the new yorker may be his last. Great great stuff. Except he tends to use the word "trig" far too much. An odd error for the master to make. Perhaps it's settling some old beef with an editor.

A nice touch for the RC. After all these years they seem to still be trying to figure out what they want to be. Its a big dramatic awkward space and not inviting for an intimate dinner unless you are off to the side. I think they need to put the fine dining restaurant off to one side and leave the big space to some other use.

Braising is good for pig cheeks too. And "braised PCs" sounds more appetizing than P-Cd PCs. I need to use my PC more. Other than speed, what does pressure cooking improve over braising?

Just got the Fasta P. Doesn't fit in my (truly) microwave. Well it fits,but won't turn.

You might also fabricate a baffle to redirect the steam past the bottom of the cabinet.

All kinds of ways to value a business...5x receipts or whatever. But this is different. In this case the business is gfron. And he's leaving. I'm not sure that the business is worth much without him. Completely agree with getting advice from a broker or a lawyer or both. An accountant would have thoughts about whether you could sell the business cheap...take a loss...and apply that to your taxes. Or some such chicanery. Might be a thought.

Lamberti surprised me. Better than I thought it would be.