rooy1960
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Posts posted by rooy1960
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soba-
lordy, lordy, thank goodness the eblog is back! and, from my favorite food palce ever! i've enjoyed your posts in the past and i'm surper excited for this week with you!
ps- i'm also curious about those numbers in the window.
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really enjoying your blog! man, talk about a carb coma; i wanted to reach in and eat each and everyone of those pastries. that bread pudding looks so lovely. i am a big fan of bread pudding and love to fool around with all sorts of ingredients.
Prague is so picturesque. would love to go there someday. looking forward to what you will be cooking during the week.
For breakfast, I warmed up some sour-cherry and walnut bread pudding I'd made last week. After Easter, we had a ton of mazanec (Czech Easter bread that tastes like a close cousin of panettone) left over, so I cubed and toasted it in the oven, with some apricot jam...and then stirred in sour cherries, raisins soaked in rum, and walnuts, along with the usual bread-pudding basics of eggs, cream, and milk. Oh, and I added ricotta.
Topped with yogurt and banana slices after coming out of the oven, it's not a half-bad breakfast.
But watch out for the cherry pits! 
I have some work to do from home, this morning, and then I'm off to find these prize-winning bakeries: the Alchymist Cafe (in Letna) and Lemon Cafe (in Bubenec, which is on the western side of the city, past Mala Strana).
Oh--about passageways: Prague is full of them, and they're great for shortcutting your way around downtown. The best part is, there are excellent quiet cafes and small pubs hiding in them. In the Lucerna pasaz, for example, where I was yesterday, there are at least two restaurants, three cafes, and one of my favorite pubs (named after Gregor Samsa
), which is also a bookstore. Across the street from the Lucerna passageway, there's the Svetozor pasaz, with the Ovocny Svetozor bakery and ice cream shop. At the first sign of spring, the line at the ice-cream window stretch all the way down the passageway. One Prague tradition is to get ice cream and go eat it in the Frantiskanska gardens, which are at the other end of the passageway.
Late in the afternoon, the stained-glass window at the end of the Svetozor pasaz looks pretty amazing...and as colorful as the Ovocny Svetozor shop.
There's also a to-go sushi place and one of the best Chinese restaurants in town, in the Svetozor passageway.
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hello kim-
i am SO all over those potatoes this weekend!! i wanted to reach in and take a bite! i have also made giada's chicken saltimboca and thought is was good, but not great. i just ran across the CI recipe and want to use that one, too.
your glass is beeeeeeeautiful. is it mostly "depression" glass? i have one piece from my grandma that i treasure.
i have a pug a couple doors down. he is the most rotund pooch i have ever seen-and cute as a button. i always enjoy seeing the pug in Men In Black, he cracks me up.
continuing to enjoy your blog.
ps- mr. kim rules!!!!! the bacon is simply pornographic. what a thoughtful gift!
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My entrée was crabcakes, grits, spicy cabbage slaw and a mustard vinaigrette
good morning kim-
the entree looks lovely. i'm also not a fan of mixed temperatures... i like my hot food to be HOT and my cold food to be COLD.
too bad about the toast. quite a juxtaposition: torched bread alongside the elegant foie gras.
i'm with you on the tapioca subject, however, the other elements of the dessert sound really nice.
i really like how you still gave the good points of the meal their due, without calling the whole thing poor, based on a couple missteps.
looking forward to the next installment- great blog!
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Wow, lists of what's in the freezer! Brilliant! I hope you don't mind if I steal that from you...
hey kim-
thanks for the kitchen tour. i love the turntables in the cupboards, the baskets holding bottles and the side tables with skirts hiding stuff. like chris, i plan to incorporate your ideas into my kitchen. i, also, have to do the freezer list to stay on top of both freezers.
did your pig Chef come in pink? that is just too darn cute. i've never seen them in pink.
thanks for posting your recipes on your site. really looking forward to using them.
-leslie
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kim-
i could eat your dinner for breakfast (had to check your blog before i could fix some AM grub)! man, all that looks so great. i just love the Goats R Us name- that is hilarious. i LOVE bread puddings; i made a pineapple pecan one not too long ago, which got me thinking about savory ones. i'd love to have that French Onion recipe. i, too, was curious about the gloves. can't wait to see what you will be up to next.
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kim-
looking forwward to spending the week with you! i see i'm not alone with the
cookbooks-recipes-magazines-in-every-room thing. i also love your blog idea of "new" things.
ever best,
leslie
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thanks for the clarifcation on the smoking. loving this blog. apparently, so are thousands of others!!!!!
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OK, just finished stuffing the andouille:
These need to rest for a couple hours to develop a pellicle, but they will get hot-smoked this evening. The Hungarian Paprika are resting in the fridge overnight, to get cold-smoked tomorrow. Once I have finished the hot-smoking tonight I'll post the whole assembly series, as usual. And while those are smoking, I will be dipping PB&Js like mad!
chris-
that andouille looks deelish. could you explain briefly the hot/cold smoking thing?
thanks,
leslie
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oh, dude, those are positively BEAUTIFUL, even naked; can't wait to see them dressed! your blog is so awesome. thank you so much for taking the time to share with all of us!
cheers-
leslie
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and this weekend is going to be a culinary roller coaster ride of pork and chocolate insanity!
Can't wait!!!!
ever best,
Leslie
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hey chris-
i'm mostly a lurker, ( except for a few posts on anything "philly") but had to let you know how much i am enjoying your blog; i also always enjoy your posts on a regular basis. so, just a few things:
thanks for explaining how you make your photos turn out so beautifully.
i love how you label your bottles.
that IS an awesome kitchen for an apartment.
you have a great sense of humor and positive vibe.
i love that you are so young AND into all things culinary.
congrats on the OK gig, but make sure get a place with a basement!!
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Fortunately, I pass Bell's Market at least once a week and often stop by. However, closer to home is another market that I like even more than Bell's -
Net Cost Market
in the Leo Mall at 11701 Bustleton Avenue
267-672-2500
To get there, bus route 58 stops less than a block away (at Hendrix Street), or by car 95 north to Woodhaven, Woodhaven to the end, right at the light onto Byberry Road, left on Bustleton and it's a block or two down on your left.)
They're open 7 days a week.
Their meats are good, breads amazing (and often still warm), smoked meats extraordinary, and they have a whole counter just for caviar. (I'm not a huge fan of salmon caviar, but I tried some there a couple of months ago that was so good, I splurged and bought a huge container without having to tap the piggy bank.) The prepared foods are also fascinating. They sell Texeira's Portuguese bread cheaper than any of the other markets. I have bought foods there that I had to go home and Google to see what they were, but nearly everything I've tried has been a winner.
I buy nearly all the fruits for our restaurant's sorbets there.
Favorites:
Their prepackaged smoked duck breast... to DIE for.
Borodinsky bread
Cranberry-walnut sourdough bread - prepackaged and sliced but still glorious (and not a single chemical among the ingredients!).
Fruits like cactus pear ("tuna"in Spanish), pithaya (on occasion), papaya, whole cartons of blood oranges, etc.
Fresh herbs, tiny eggplants, white asparagus, baby zucchini, daikon, bok choy.
Wonderful pickled mushrooms and vegetables.
Juices, such as 100% pomegranate or blood orange.
Incredible variety of smoked fish.
It's best to go when they're not crowded. Some of their employees speak a bit of English, particularly the younger ones. Most of the produce guys speak Spanish (thank goodness)! My Russian is so rudimentary that although I know when they've called my number, I often order deli meats by pointing. I've had particular difficulty communicating when I need something sliced paper thin. They have good prosciutto, but will usually not trim the hard bits before slicing.
My panini are definitely much better since I've been shopping there, and I don't have to go to 9th street as often as I used to. Best of all, it's like traveling to Europe without the airfare.
Barb
Barb-
i am so there tomorrow. thanks for sharing!!! oh, yeah, LOVE, LOVE, LOVE Paloma-----> my favorite restaurant in Philadelphia!!!
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oh, my, goodness !!! i had to take my husband to the doctor yesterday near Bell's Corner, so we ventured in . what a wonderful cornucopia of food. i was like a deer in headlights! since hubby wasn't feeling terrific, we made a short loop of the store. i did go home with some chopped liver, homemade potato dumplings and a raspberry strudel. i cooked the dumplings in some brown butter and they were amazing; wonderful light texture and flavor. the chopped liver was quite nice and loved the strudel. i cannot wait to go back (when were well) and really go crazy-
especially for the sausages and fish. i was so impressed with variety and volume of products. thanks for sharing the info rlibkind! now all i need is a russian friend to shop with.
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Tamarindo's in Blue Bell and the nearly orgasmic Paloma in the Northeast. love, love, love these two places!
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so many great ideas here.... for me, a crunchy toasted "everything" bagel with natural peanut butter and seedless raspberry jam.
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definately crushed red pepper, whole black peppercorns, cumin (cook mexican often) and rosemary.
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i must admit i LOVE all versions of " this" salad. just last week i had a really cool version of the greens-fruit-cheese-nut-balsamic .... at Caribou in center city philadelphia:
lightly char grilled romaine hearts, sour cherries, toasted sliced almonds and and a lovely bleu (likely roq) and a hearty warm thick balsamic. it was divine. the thing i really like about this salad is the versatility to use great seasonal items to create all sorts of yummy combos. having said all that, it is in fact, a pretty predictable item on the menu theses days. but that's okay for me!!
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I promise, I swear, I covenant that I will never again pan roast something, put it in the oven, take it out of the oven, remove the meat, and begin to deglaze the pan while grabbing the (DAMN, THAT'S REALLY HOT) handle.
what varmint said.... i can't tell you how many times i've done this!
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i really like Paloma in the northeast (castor avenue near levick street). it's french-mexican fusion. very deelish and beautifully presented meals. it's kind of in a weird location for a restaurant of it's caliber and you may not have a problem with reservations.
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if you like mexican, do try Tamarindo's. it's in blue bell (not too far from Horsham)
on route 73 at pennlyn pike, i think. it's in a strip style shopping center. don't be turned off by the weird location- it's quite wonderful!
cheers,
leslie
ps- it's a byob.
oooooops! wrong horsham! silly me....
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if you like mexican, do try Tamarindo's. it's in blue bell (not too far from Horsham)
on route 73 at pennlyn pike, i think. it's in a strip style shopping center. don't be turned off by the weird location- it's quite wonderful!
cheers,
leslie
ps- it's a byob.
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i always have multiple books going at once (food related or otherwise). every room in my house is littered with books and magazines. food books currently being read:
les halles cookbook- anthony bourdain ( hilarious as all get out)
miriam's kitchen- elizabeth ehrlich ( lovely memoirs of jewish family traditons)
the fine art of cooking- philadelphia art museum (circa 1989)
as for my cookbook reading style, i skim first and then go back and read every word.
my two favorite things: cooking and reading....
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i'm brand spankin' new to egullet and LOVE, LOVE, LOVE IT!! i was suffering with major eye strain yesterday after reading zillions of posts. anyway, a resounding yes to homemade salad dressing, particularly any bleu cheese variety. also, haven't purchased sore bought ice cream in years.
Julie and Julia - the movie
in Food Media & Arts
Posted
hi friends-
i saw julie & julia last night at a private screening for the lupus foundation. i liked it. i thought meryl streep did a sweet job. stanley tucci was wonderful as paul. i mostly liked how the movie focused on the existential struggle of both women. julie's personality rubbed me the wrong way, but still the movie was nicely done (imho).
-rooy