shellbellc

So excited about this! Just found out about it today, may try to stop on the way home from work today! They are on facebook and twitter @vecchiapizza Will post if I do!!

Looking for a nice place for a 10 year anniversary dinner. Typically we would go to 7 Stars or drive up to Anthony's Trattoria in Mt Penn, but wanted to try something different. Resaurants that made my cut were Yellow Springs Inn (byob), Vicker's Tavern, and Dilworthtown Inn. I think after comparing menu's we're going to try Vicker's. Has anyone here ever eaten there or one of the other's mentioned? (Haven't been too pleased with 7 Stars lately.)

Not an actual crab shack, but an older couple sits out on the roadside on rte 347 on the weekends in the summer. Last year they were charging $20 a dozen I think for number ones. Location is on 347 (old Buck Shootem Road) near 550 cross roads. Bring a cooler or baskets and stop and get some!

I have been trying to find a butcher to purchase lamb breast. As good as all of these lamb rib recipes sound, I'm bent on curing and making lamb bacon with the breast.

Has anyone tried Phil's BBQ in Collegeville??

Just about anything under the sun! Whole peppercorns are awesome also...I haven't gone down the smoked fruit road yet, but a friend of mine just did a fattie with smoked figs, said it was really good.

Heading down for a long weekend this weekend and we'll have another couple of weekends and a weeks vacation. Looking for some great new places to try or old traditional places that shouldn't be missed. Things change fast down there so just looking to see what is great down there currently!

Hmmm, the link to the recipe didn't work...do you happen to have it available??

By the way, forgot to mention that friends of our went last weekend for seafood. They had a whole swordfish there and if you ordered steaks they sliced them right off the fish for you!

My husband just sent me a text pic of the 3 blue point oysters and a beer that he just got at Wegman's. He just stopped in to check it out and never got past the pub. He said it's crazy.

I have a pound of black walnuts that I am looking for a recipe for...anyone have something interesting?

Thanks! THey are the only ones I could find also...I was just hoping for a local resource.

Anyone know of a place to find black walnuts? I'm out in Western MontCo...Thanks!

I just purchased one of the reserve flavors but have yet to dig in...brazilian acai berry sorbet...I will check back in after I've tried it!

Went to Jimmy's last Wednesday for the first time. Hubby got the brisket which had good flavor but definitely dry. Son got the pulled pork sammie, same thing there. I got the pulled chic and rib platter. Ribs were also ok, I liked the dry rub, had good flavor, meat wasn't fall off, which is good, they should have a little bit of pull! The beans were just that, I think maybe they used liquid smoke for flavoring in them...now the pulled chicken...I will go back for that over and over, it was moist, tender, wonderful flavor. My husband opted to keep picking off of my plate and leave his brisket alone!!! My corn bread was little dry but not that bad, just dry enough to cause need to whack it with a pat of butter (or two). It didn't fall apart like really dry corn bread tends to do...we'll go back to try again.

Italian roasted or fried peppers for toppers?

We made it to Blackfish! Can't wait to visit the on in PA this winter. I definitely recommend this restaurant. BTW, it was much more family oriented than I'd imagined. I suppose because of the shore atmosphere. They actually have a children's menu with chic fingers and spaghetti. Our waitor said the the PA location does not have that type of atmosphere.

So has anyone tried a new restaurant that was great? We go down to the shore quite a bit, but we're going to be down on vaca and like to do a date night or two. We thought we'd try Blackfish in Stone Harbor or maybe Axelson's. It's been a couple of years since we've been there. Anybody else have recommendations for restaurants from Ocean City down to Cape May?? By the way, a good family restaurant is Menz's out on 47 near the villas. Not cheap, but it's certainly an interesting restaurant. HIGHLY recommend reservations.

Anyone here ever been to the Tiki Bar? There are two now, one in Earlville (along the raging manatawny) and one at Spring Mt. It's been years since I've been to the one in Earlville and I've never been to Spring Mt. Thursday we will be heading to Spring Mt to check it out... Here's the difference in the place, you cook your food. They have a few big outdoor grills and everyone stands around cooking their food. They have your regular grill items, steaks, chicken, veggies, but they also offer up kabobs of "exotic if you will" meat. If you would like to have a small sampling of a different kind of meat, here is the place to try it in small portions. Some of the kabobs I've seen in the past are alligator, wild boar, ostrich, caribou, buffalo, elk, etc. It's certainly more of a fun atmosphere and certainly not a snooty affair...nice fun relaxing evening ususally to the sounds of Jimmy Buffett type music paired with reggae. A nice break from the norm. I'm just wondering if anyone has tried the Spring Mt tiki bar.

I've been smoking now for about 5 years and have accumulated 4 different smokers...love pulled pork, I do it Eastern NC style, definite vinegar based. While you can give approximate times for weight of the shoulder (butt) I find that sometime the meat just wants to hang out at the plateau. I've already had a plateau for almost 4 hours. Once it releases though it's usually not that much longer! Here are the sauces I do for my pulled pork. I don't brine, I rub a plain yellow mustard all over the butt then sprinkle with my rub. The mustard will not leave a flavor, I do this with ribs also, helps hold the rub. Preferably do this the day before, let the rub sit over night in the fridge...next morning butt on the smoker, I use apple and cherry combo, sometimes add some maple in there. You don't wan't white billowing smoke, just a nice thin blue coming out of the stack. Moisture in the smoker seems to help the smoke ring. Anyway, smoke it until it reaches about 205*, then foil and let rest (in a cooler) for at least half an hour. While resting, here's the sauce... Prepare the pulled sauce (not finishing sauce) This is the sauce you add to pulled pork after it has been smoked and pulled. INGREDIENTS: 1 1/2 cups apple cider vinegar 1/2 cup hot water 2 tablespoons brown sugar 1 tablespoon paprika 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon cayenne PREPARATION: Combine water and brown sugar and stir until dissolved. Combine with remaining ingredients. Set aside until needed. We will be using this sauce in a few minutes. Time to Pull: Get some serving forks. Unwrap and PUUULLLLLL (hehehhe) It will fall apart. Be mindful to break up the bark as well. It adds so much to the dish if you do this. NOTE: The Bark is the outer crust that is on the pork butt. The spraying with apple juice/water combined with the heat/smoke has created this deep colored crust. This crust has so many layers of flavor. It is this dimension in taste that makes your pork one of legend. Preheat a really big pan to med heat on the stove: Add all the pork into the pan over low heat. Once all the pork is in the pan, slowly add some of the pulled sauce liquid you have set aside. Stir and evaluate. Remember, the sauce will change in terms of visible moisture while it is in the pan. Add liquid until you like the texture. For me, it is at the point where the pork is shiny and there is the slightest, and I mean slightest, sauce in the bottom of the pan, neither dry nor soupy. The Finale: the Finishing Sauce: This table sauce is a classic combination of cider vinegar for sour, brown sugar for sweet, tomato for color, and cayenne for heat. This recipe uses the Carolina preferred vinegar based sauce. I find that it enhances the flavor rather than changing it. INGREDIENTS: 1/2 cups apple cider vinegar 1/2 cup ketchup 2 tablespoons prepared mustard 2 tablespoons brown sugar 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon cayenne PREPARATION: Combine all ingredients in a sauce pan and simmer while stirring until the sugar dissolves. Remove from heat and serve warm. This sauce is for people to add to pulled pork if they wish. Serve this on the table as an option for your guests.

So I assume it's the baxters chain?

Anyone try Smoke n' dudes in I believe Bryn Mawr, NE Philly anyway...as a comp team they have previously been PA State Champs. They just opened a second spot across the bridge.

my ex was from Marietta, Ohio, his family made a dish called soup beans & leather jackets. It was made with northern beans I believe. I can't remember everything in it, but it was a wonderful thick and heavy winter soup. I'd love to find a recipe for this! If you're from eastern Ohio and know of one, please pass along!!!

Anyone ever try Bridgeport Rib House? http://www.ribhouse.net/default.aspx

cross country nurseries, they deliver...They have excellent plants, I got two ramapo this year to try.