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Everything posted by KatieLoeb
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Thank you for the kind words. I think I'm getting over myself since everyone I know has either e-mailed or called to congratulate me, or posted something here. Thanks to all of you for the support. I am glad we're not overrated, but striving for perfection. That's a very good way of looking at it.
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Thanks Bob! That helped take the sting out a little bit. Actually, having conversed wth one of the managers today about the 3 bell review, she made the valid point that 4 bells might be too intimidating for some folks. While I stand by my earlier remarks about the substance of the review (the Flamenco is nice but it's only two night a week - the beverages are ALWAYS there!!!), I'm starting to warm up to the 3 bell review. And I'm certainly glad the word is out to the folks that don't necessarily visit eGullet or subscribe to Philadelphia Magazine.
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Thanks for the props everyone. And thanks to Jeff L for resurrecting my sous vide 'splanation. Craig Laban's Amada Review for those that haven't seen it yet. I realize I'm a bit sensitive on the subject, but I'm surprised that we didn't rate four bells. Certainly if Django (under previous ownership) rated four bells for being the "best BYO" that set the standard in the region, then Amada qualifies as setting a new standard that no other restaurant has rated since 2004 (there were NO four bell restaurants in 2005). At least when Barclay Prime was denied their four bell rating it was clearly explained that the usurious wine prices were the reason. So did we miss out because he didn't like ONE dish on a menu that has close to a hundred items on it? Or because ONE dish was overpriced? What's up with that? He also glossed over the beverage program, with only a mention in the sidebar of the winelist and a brief mention of "pretty people" sipping sangria and cocktails. Yeah - but how do they TASTE??? Does the beverage program compliment the vibe of the restaurant and the menu as a whole? I feel my hard work is a bit forgotten in this review. And I have to agree with mrbigjas about the choices of two Mexican restaurants in the "or try this" section. Spanish does NOT equal Mexican, and I really don't think the world would spin off its axis if there was nothing to compare the restaurant to. Come to think of it, there isn't. That might have been worthy of a mention too.
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Great article. It's true that we'd all be stopped at the door for bringing our own bottles. Christopher, with all due respect, I think the crux of this argument is the one that eludes all of the parents that bring their children to inappropriate places, regardless of whether the child is well behaved or not. You're not alone in the world with your partner anymore. It's a decision the rest of us presume you made with thoughtful intentions. Your life has changed. Ours shouldn't have to because of a private decision you and your co-parent made. While I understand you have limited free time to spend with your child, bringing them to an entirely inappropriate location in an attempt to multi-task is insensitive and rude to all the other patrons as well as whatever friends you might be meeting. Get a babysitter, or go meet your friends in an appropriate location where your child is welcomed and not a distraction or a stretch of the local ordinances. I have every confidence that there are parents out there that agree with me. Get a babysitter and make a night of it at Pegu or the watering hole of your choice. YOU'LL have a better time too.
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Does this mean you're planning to miss the DDC Rodizio Run?
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Katie, what are your lunch hours/days again? My buddy and I are going to the car show next Wednesday and might pop in for a late lunch/early dinner before heading over to the show. ← Lunch is 11:30AM-2:30PM Monday-Friday. Sadly, that probably doesn't fit your schedule that day. The bar stays open all day but there's a break in food service from 2:30PM until dinner so the kitchen can get all their mise en place upstairs for the much larger dinner menu. You could always stop by for a cocktail. I'm usually around until about 4.
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Thanks for posting this Jeff. I'm a little disappointed on behalf of the staff because we all humbly believe we deserve 4 bells too! He also didn't say much about the wine list/beverage program except in sidebar, but I understand his female dining companion really loved the sangria on one of his visits. We're already pretty booked up, so this ought to make it that much harder to get in except with serious advanced planning, but I'm still a lonely girl at lunch, so perhaps that's an option for some folks.
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I stand self-corrected. Luxardo makes a product called Triplum Orange Dry which is a very able substitute for Cointreau at about $8-10 less per bottle. I'd never seen this stuff before but got a taste of it earlier this week when checking out some of the Luxardo product line. This would make a fine Sidecar or stand in ably anywhere else you need that really focused orange flavor in a cocktail.
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For the post-prandial babbling and blather we opened two more small bottles of dessert wine from Evan's deep stash of stickies. Inniskillin Riesling Ice Wine 2002 This is the stuff that makes you realize for the first time why ice wine is like nectar. It's just so good. Immense concentration of fruitiness and acidity. Since the winemaker has to wait until the grapes are literally frozen to make this wine, every drop is precious and preserves that concentrated fragrance and flavor. I could drink this stuff forever. Alvear Pedro Ximenez Solera 1927 This really is one of the most delicious sherrys I've tasted. Dark amber, viscous and sweet, but not oversweet, it smells like a nutty creme brulee and is not entirely dissimilar to maple syrup in texture and certain flavors. A little thimbleful of this goes a long way and is the very best dessert after dessert I can think of. A special thanks to Chris and Andrea for making the long trip and setting this up. Hope you agree that it was worth it. And Evan, thanks for sharing more than your fair-share of wines, including the Inniskillin ice wine and the Alvear PX Solera. Now, if only the "Duchess" who relieved me of my wine scribe duties could post about the wines ← OK, OK!! I've added the wines above in red with my impressions afterward in purple to distinguish my words from Percy's. I can't even decide what my favorite dish was because everything was so good. Shola really outdid himself (as usual) and the real touches of mad genius like the truffle juice injections, egg salad that should have floated into mid-air and the raspberry cider, cauliflower and white chocolate combination (who'd have thought that those things went together??) were a pleasure to behold and moreso to eat. I'd like to thank every single person that made this dinner so memorable. To Shola for being such a mad man <insert evil laughing here>, to the crack staff at Moore Brothers for hooking up the wine, to my fellow diners for their excellent conversation, companionship and camaraderie, thanks to Evan and Percy for dipping into their enviable cellars for a little more wine, and a special thanks to Chris and Andrea for driving all the way from Providence to Philly and setting this up - it was truly a pleasure to meet them both. It was a rare synergy of food, wine and people and I'm so glad I got to be part of it.
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Excuuuuuse me. I believe I said a properly opened bottle of sparkling wine should "sound as subtle as a Duchess breaking wind." I made no claims to being that Duchess. :adjusts her tiara and stalks away: Glad you enjoyed the wines though.
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Yes - I learned this as part of getting schooled on the Luxardo amaretto. Astonishing how much better the real thing is than the apricot kernel facsimile.
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Along with much more from Chris, I'll have the wine pairing notes later on today. For the moment I have to dash to work!
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A dinner at Mandoline will have to take place sometime in late March or April. Too many other dinners and events prior to that for me to have time to plan properly. I've already spoken to Chef Todd Lean and he's happy to have us whenever, so we're good to go. He's busy working on a new menu, so hopefully we'll be able to sample some of those dishes in March/April. I'l reiterate that Mandoline is a screaming bargain for Restaurant Week at $30!
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Hoo-wee! Lookie what I found stumbling through the Luxardo website: Limoncello Cocktail Recipes Yay!!
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As was discussed in the original Maraschino thread, Peter Heering and Maraschino aren't quite the same thing. Maraschino is more of a cherry grappa and the Heering is more of a cherry brandy. I just got back from some shopping on the other side of the Delaware River. The Peter Heering was on the shelf at Canal's on Route 38 in Pennsauken, as was the Stock Maraschino. Total Wine surprisingly didn't have any maraschino at all (which stunned me because that place is like the IKEA of wine & spirits) but the manager with whom I spoke said he's been getting a lot of requests for it lately, so I suggested they seek out and stock the Luxardo. I also told him to buy the Luxardo Amaretto (awesome stuff - made from real almonds not peach pits like DiSaronno) and Luxardo Triplum, which is the closest thing to Cointreau at about 8-10 bucks less a bottle I've ever tasted. I thought there was really no substitute for Cointreau available, but the Triplum is delicious. I just tasted through the line of products this morning and I'm incredibly impressed with how true the flavors are.
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I was told that the Luxardo Amaretto is actually made with almonds unlike Disaronno which is made from peach pits. Have you tried their Marasca cherries? Also an amazing product from the Luxardo folks. ← Well - my salesman did indeed stop by today and I have some Marashino to play with. I made an Aviation and a Fancy Free at the bar today before I left and let everyone try one. They were both delicious and I think I could actually get used to the "juniper infused vodka" that way. I also got a chance to try the Luxardo Amaretto. It's awesome stuff! It's true the Luxardo is made with real almonds and you can totally smell and taste the difference. Makes DiSaronno taste like a watered down Jacquin's "schnapps" product by comparison. The pastry chef was drooling over the Luxardo amaretto as her mind started reeling with possibilities the moment she tasted it. I haven't seen the Maraska cherries but they sound delicious!
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Leche Frita or fried custard. It's relatively easy to do, you can do it in advance and it's "pick-uppable" so you could do it in little paper baking cups.
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OK - this is just too damned funny. Looks fabulous. A bunch of us will be there tomorrow night and will hopefully get a demonstration of said anti-griddle. Totally looking forward to it. And we called Percy for our team. So Dr. Sconzo, when are you coming down to join us?? We'll roll out the PhilleGullet red carpet for you.
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Like Water for Chocolate has to be one of the most sensual films of all time. It's awesome. The scene where she makes the Rose Petal chicken makes me weep every time. I finally figured out that the title referred to the simmering just below the boiling point passion of the characters. I'm a little slow sometimes.
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Your special someone has a real treat in store for them. It's nice to see someone has put so much thought and love into a menu. Cheers and enjoy your V-day!
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I would change the order of the courses so you're moving toward richer heavier foods that pair with richer heavier wines. Prawns and chicken before the venison terrine and lamb tenderloin. Once you've rearranged the menu this way you can decide to move from richer white wine to rose or a lighter red like Pinot Noir prior to switching to red wines for the red meat courses. I'd personally pair a wine with some cherry flavors in the profile with the venison terrine. Perhaps a Syrah or a Rhone blend. Then save the big paint stripping cabernet or bordeaux blend for the lamb course which should definitely be served last or at least prior to dessert.
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I kind of did this as the warning shot over the bow. I mixed: 2 oz. Coconut rum 1 oz. Stroh 80 .75 oz. Triple Sec .5 oz. Orgeat syrup 2 oz Orange juice Juice of one fresh lemon Two dashes Orange bitters Shake over ice and dump into highball glass. Top with 2 oz. club soda and stir. It was delicious but too sweet and tropical, especially for January. But it was definitely the Trader Vic's vibe. All I needed was the cheesy plastic Tiki highball cup. Round two of this was made with the juice of one fresh lime and was far better balanced. Less sweet and more flavors coming through, instead of tasting like the latest flavor of "Tropical Life Savers".
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I just received a box of flavored cordial syrups I ordered from Fee Brothers. I'm hoping to fool around and make some new and interesting cocktails with these. In my assortment I have Falernum (please remember I live in PA and have no access whatsover to the real deal), Orgeat, American Beauty Grenadine, Orange Flower, and Golden Passion Fruit syrups. I realize there are recipes on the Fee Brothers site, but I have greater faith in the brain trust right here in the Cocktails forum. So have at it. What should I try?
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Cooking with 'The Cooking of Southwest France'
KatieLoeb replied to a topic in France: Cooking & Baking
Yay! Lucky lucky us! Paula will be the guest chef/author at a dinner at the London Grill in Philadelphia on March 21, 2006 as part of the annual Book and the Cook celebration featuring recipes from The Cooking of Southwest France. I am very much looking forward to seeing Paula again and having the opportunity to taste some of these fabulous recipes. -
Katie: Oriental Ginger Cordial with Star Anise Syrup Looks superb! Abra: Star Anise Carrot Syrup but what would you use it for? ← Ask and ye shall receive... I like the flavor combination idea, but I'm not sure I'd want to drink a shot of pureed ginger with its own syrup. Besides, I think the star anise needs to infuse into something, not just sit suspended in an ice cube to really come across. I just received a box in the mail of a bunch of flavored cordial syrups that I got for cocktail experimentation. I just whipped up a drink with coconut rum, overproof rum, orange juice, fresh lemon juice, orange bitters, orgeat syrup and club soda. It's delicious if a bit too sweet and tropical for January. But it would be really delicious with a bit of spice in it like some ginger and star anise. That would make it more autumnal and warming, even on the rocks!