gfweb

Too much tile. Way too much tile

I've done both. Its better here. Welcome.

Oh yeah. LM is a favorite. Unfussy food prepared authentically. Amazing how it changes from quiet weeknights to raucous weekends.

Went to Junto recently. Nice meal in general. Four of us did the tasting menu. It was served "tapas style" ie all on one plate that was passed around. This worked fine for some dishes and not at all for others. For example the egg yolk ravioli had a single raviolo sitting on a pile of salady things. How do you divide that among 4 people? And the sea bass was in a nice broth in a big tureen of sorts. On my plate it was a skim of broth with a piece of fish. All of it tasted good but for some of it, the presentation wasn't up to par. Kind of pissed me off actually. Pricewise it was a good deal ~$60 per person for the tasting menu which was a good amount of food and nicely done. I'd just rather not have a family style service.

Opinionated, yes. But he bases his opinions on research not just accepting what has always been done. A breath of fresh air.

Arey, Do you have a Costco in the area? Good-enough meats and perhaps the biggest commitment to sanitation in the industry.

Ivins Spiced Wafers. Available only in season at Acme markets.

Its a good place. An old-fashioned neighborhood grocery and butcher. In Little Italy.

This was next to Hooters on kirkwood Hwy. Would've been great for kalbi. If I were willing to eat it

I hit a nearby Asian market in Newark DE to check out the short ribs. They had beautiful ones in strips of four. But sliced 1/4 inch thin on a band saw! And the place stank of bad meat. And the refrigerated meat cases were dripping with old and new meat juices. I passed on them.

might well have been dcarch

Somebody or other, probably Kenji, made stock with bones cleaned of meat ===> no flavor at all.

Couple recent dinners... SV flank steak with a savory bbq sauce Roast cauliflower Braised Costco chuck short ribs with onions and crimini mushrooms and mashed potatoes

I've been following this thread with interest and the food looks great, but can't see what this would add to my kitchen. What does the IP do that my stove and regular PC can't do?

Don't think he's been in SF for a year yet.

Love to see it big enough for a 1/4 pan

The Pub!! That's still there? Wow. I thought that went the way of Zaberer's years ago.

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.