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rockhopper

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    Southern NJ restaurants

    in New Jersey: Dining

    Posted

    I am going to be in Southern NJ next week for business and need to find nice place for a business dinner.  Is anybody can suggest some restaurants, preferably not Chinese.  Thank you  :unsure:

    Would you consider driving 20 miles south on I-295 to Moorestown/Mount Laurel?

    Near or On White Horse Pike

    in New Jersey: Dining

    Posted

    Thanks for the tips.  BTW, to extend my route, we actually would pick up route 206 in Medford, take it through Shamong, make the right at Atsion Lake and take that to the White Horse Pike.  I don’t know if anyone is familiar with that route at all and I know there is a ton of Pine Barron land.  But if by chance there is a hidden gem in that extended route please let me know.

    You'll see that it far from being barren as you drive through it. Pinelands is a better name. But there may be Pine Barrons living in McMansions along the way :biggrin:

    If the destination is AC to rid yourself of money take a look at a map and see if you would consider going down 54 from Hammonton to route 40 and then east to AC.

    There are roadside barbecue stands "to die for" (to use a NNJ phrase). Ever have ribs smoked for 12 hours rather than being parboiled?

    Philadelphia Theme Party

    in Pennsylvania: Cooking & Baking

    Posted

    Hear Hear.  I'm right with you.

    For a commerical snack Tastykakes really the best. Little debbie and Hostess aren't even in the same universe much less ballpark.

    I remember that Krimpets were packaged in wax paper when I was a kid. They were slightly stale then. Now in modern packaging they are soft and fresh; so I leave one out to 'cure'.

    I have to disagree here. I've lived in tastycake-land for 14 or so years now, and while some are pretty decent (I've always thought the coffee cakes were way too dry, and the doughnuts had a weird artificial (yet appealing) taste to them) most of it is so-so. Now, I feel I am betraying neighboring Philly by saying it, but, really, I don't think Tastycakes rank up as a major culinary draw. Or it could just be me... but really, give me a little debbie oatmeal cream pie or nutty buddy anyday...

    Perhaps that weird taste was a chocolate coating rather than the vegetable oil based "choclately" coating the other guys use :smile:

    The reason they are in business is because people have different tastes. You like them, I did a "curly howard spitting out a drink that turned out to be paint" reaction with LD Nutty bars.

    Philadelphia Theme Party

    in Pennsylvania: Cooking & Baking

    Posted

    The menu looks great Behemoth and I now I have a new thing I must try... The butterscotch krimpets!  (read a little about them onliine).  I love butterscotch so it sounds like a fun thing to try.

    Butterscotch Krimpets are the very best commercial sweet ever known to man. I just love them. And they're strategically placed right by the cash register in many stores for that last minute impulse purchase. Because who could resist? :rolleyes: It is a constant battle of willpower at the checkout...

    Actually most of the Tastykake products are really good, especially for commercially packaged "junk food". But the Butterscotch Krimpets will always hold a special place in my heart. Who doesn't love butterscotch? :wub:

    Hear Hear. I'm right with you.

    For a commerical snack Tastykakes really the best. Little debbie and Hostess aren't even in the same universe much less ballpark.

    I remember that Krimpets were packaged in wax paper when I was a kid. They were slightly stale then. Now in modern packaging they are soft and fresh; so I leave one out to 'cure'.

    Worst meal at someone's home - Part 1

    in Food Traditions & Culture

    Posted

    This is not only mean, but catty.

    Isn't the point of this thread to make snarky catty remarks? :wink:

    The recipe uses 8 jalepenos and a quantity of chili powder for 1.5 lb beef chunks, carefully chopped and braised. I doubt if the powder is 99% gunk.

    Oh, "carefully chopped and braised". That changes everything. But it's still a jalapeno stew.

    Glad you think there is no gunk in supermarket chile powder. I have a 1985 car to sell. Only 100 miles on it. Interested?

    Ballpark Eats

    in Pennsylvania: Dining

    Posted

    actually, the pork is OK, with a tangy, spicy sauce.  the beef is... well, it would be an ok roast beef sandwich if it came au jus or with horseradish sauce and cheddar.  but neither it nor the pork had any trace of smoky flavor that i could discern.  also you wanna talk about dry?  that beef was... woo.

    i mean, not that you expect much quality from a ballpark stand.  but in case you were wondering, there you have it.

    so anyway, wrapup from last year and this: 

    schmitter: good. 

    bull's: sucks.

    hotdogs: pretty much suck, but sometimes they're $1.

    Mrs Rockhopper is from Texas (grain of salt) and will endure a phillies game with me only if she gets the bbq pork sandwich. I don't think it's bad either but you're right about the smoky flavor. I'd eat one again.

    The regular hot dogs absolutely suck. I don't know if there is a suckosity scale but they would be at the bottom. I haven't tried the "upscale" dogs they have yet. Anyone?

    A weekend in Philly and Baltimore

    in D.C. & DelMarVa: Dining

    Posted

    After doing the necessary tests to the car,  I noticed a sign that said parking is for Tony Luke customers only, so to avoid breaking the law, it was my duty to purchase something at Tony's..

      We ordered their famous roast pork sandwich with sharp provolone.. It was excellent.. It was one of the best if not the best pork sandwich i have ever had.. The garlicy sweet pork served with the sharp provolone was wonderfull..  We then topped it off with a mediocre cheese steak.. Not a big fan after going to pats..

    I notice you skipped the greens on your roast pork. Next time try it with broccoli rabe and sharp provolone. Even if you don't like greens get it and eat it and you'll be happy. (I've had this conversation before...)

    Worst meal at someone's home - Part 1

    in Food Traditions & Culture

    Posted

    My college roommate used to make "mushroom supreme," which consisted of the following:

    - Dump a can of mushrooms into an ovenproof dish

    - Add a can of (undiluted) cream of mushroom soup

    - Bake.

    - Eat with toast.

    BLEEH!!! (And why bake it? Baking doesn't add anything to an atrocity like that!)

    Here's his version of chili:

    - Fry a pound of ground beef.

    - Dump in a can of cream of tomato soup.

    - Throw in a can of kidney beans.

    - Sprinkle with a very, very small amount of chili powder.

    Talk about bland! Not downright disgusting, but so damn "trailer park." Compare that to this, a shameless plug for my own chili:

    http://blork.typepad.com/blorkblog/2005/02...chili_the_.html

    The mushroom supreme sounds like it's a cousin of the equally revolting poutine. It even rhymes.

    Hate to be mean but your recipe isn't much better for a chili. It's more of a beef stew. Call it that and no one would make a comment. The "chili" is a few Jalapenos and that's it for the chiles? The chile powder (i.e. 1% chile, 99% gunk) is "optional".

    You might want to discover dried chiles.

    ps

    Orthograpic note:

    the dish is chili and the main ingredients are fruits called chiles.

    Pittsburgh recs wanted

    in Pennsylvania: Dining

    Posted

    You can't go to Pittsburgh and not get a Primanti Bros. sammich. I

    That was the only place on my list and judging from the feedback I'm guessing it's the only place to eat in Pittsburgh :smile:

    Primanti's seems to be Pat's to me. The place everyone knows. I wanted to know where their (metaphoric) Tony Luke's is. Or Rangoon. Or Capogiro, Or ...

    I guess that there aren't many pittsburghers on this board?

    The BEST Mexican Grocery store

    in Pennsylvania: Dining

    Posted

    Hey all:

    Wandering about in South Philly recently I stumbled across La Jaroncita (I think that's right) at Wolf & Swanson streets, down by the Forman Mills, etc.  Great little store that has all manner of inexpensive Mexican groceries and packaged goods.  A boatload of hot sauces, canned chiles en adobo sauce in about six or eight types, fresh chiles of several varieties, plantains, fresh avocados, fresh nopales, tomatillos, several fresh Mexican cheeses and small packaged drinkable yogurts in tropical flavors.  Full line of Mexican juices and sodas.  Great household goods too, including at least six varieties of Fabuloso cleanser (the lavender smells heavenly) and a few others to boot.  All is inexplicably inexpensive.  And the first time I was there, the guy behind the counter gave me one of his tamales for lunch!  They were awesome but I couldn't get him to tell me where they came from.  Definitely a find.

    Would they have a variety of dried chiles? New Mexican, Guajillo, Ancho, Mulatto etc?I need to find a good source in Philly or SJ since I don't travel as much to california anymore.

    Baja Fresh

    in New Jersey: Dining

    Posted

    Of course given what they do to hotdogs and pizza, I'm not sure Chicago should be the arbiter of which ingredients belong in any specific cuisine...  :rolleyes:

    Them there's fightin' words, EqualMark!! :raz:

    A hot dog is mighty tasty with pickles, tomatoes, onions, relish, sport peppers & celery salt. Nestled into a poppy seed bun, I might add, is the best way to serve said doggie.

    I always wondered why chicagoans were so afraid of actually tasting the hot dog by covering it up with all that crap. :smile:

    You might note that in the epicenter of hot dog gustatory - NNJ - that most people use at most 2 condiments. (I use one)

    Philly Cheese Steak Adventure

    in Pennsylvania: Dining

    Posted

    And now that you mention it...I've this vague recollection that the manager at the Walnut Street Planet Hoagie told me their rolls came from Sarcone's as well.

    They definitely deserve their Best of Philly award.  But they're still the only hoagie shop I've run across in the area that uses Hatfield as their meat supplier. 

    I have to respectfully disagree. I think their hoagies are just ok. Same ballpark as Wawa. Maybe I got the "just as good as Sarcone's bread" (yeah right). I also think Hatfield meats aren't as good as D&W. On top of that there are the insulting names for some of the sandwiches.

    I wouldn't put much cred into Philadelphia magazine's "best of" either.

    Valentine's Day in Philly

    in Pennsylvania: Dining

    Posted

    Roast pork Italian is roast pork sliced thin, with provolone cheese (I think this is standard, but it might just be my standard) and served with either broccoli rabe or spinach, on a long hoagie roll.

    Yes this is what you get when you order RPI. But to clarify: It's

    sharp provolone "crumbles" - not slices of that round mild stuff.

    John's vs. Tony Luke's

    in Pennsylvania: Dining

    Posted

    Hmm.  It's listed as Roast Pork Italian on TL's menu.  Which raises the question: are we meant to call it that, or is it a cunning trap laid for the uncultured?

    I suspect you get slapped with a hot spatula if you order a "roast pork italian".

    I've ordered "a roast pork with sharp provolone and spinach" and heard the lady at the cash register yell "roast pork italian". This happened at both Oregon Ave and 18th st.

    Truckin'--the REAL People's Choice

    in Pennsylvania: Dining

    Posted

    also, i'm surprised no one's mentioned the 'falafel nazi' at 20th & market yet.

    If you mean Konstadinos Christis on the northwest corner then that epithet is out of line and not funny. I've never seen him act like that character on that unfunny sitcom.

    I've mentioned this truck in the past as the best

    in center city. The food is creative, always well prepared and the truck is spotless. In the dead of winter there is alway a line waiting for his food.

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