KatieLoeb

Mizducky: I am totally excited for a week of your wit, wisdom and food adventures. This will be loads of fun! I love the idea of frugal gourmandry. It's a concept I like to subscribe to. Blog on sista'!

Bob: Thanks for backing me up. I think you understand what I'm trying to explain. ohmyganache - I am by no means trying to piss in your Wheaties here. I'm just saying that Northern Liberties is still a less upscale neighborhood with lower housing and rent prices. While that's a great thing for investing in residential real estate and watching your property values start to climb, I'm not sure you want to or can afford to wait for the area to house enough potential customers for a commercial venture. The reason folks are buying real estate in that neighborhood is because they have already been priced out of the more centrally located neighborhoods. If they're already spending every dime on their mortgage, I doubt they'll be buying your products on a regular enough basis for you and your partner to live off of. You need to have regular customers and lots of them - not just folks that stop in for "special occasion" goods or croissants for Sundays. There are several good restaurants in that area, but I'm not sure there's enough of a market for a dessert only place to entice those folks to walk over to your place for dessert. I'm not sure that those restaurants cater to the same clientele you would. Surely there's some cross-over, but is it enough? Are the eGulleteers that love the Standard Tap for it's wonderful food the primary customers or are the folks that go to the Tap for a reasonably priced pint of good beer or a few cocktails their primary customer? Are the pint/cocktail drinkers the sort that would buy upscale pastry? How many of them actually live in the neighborhood? I know TarteTatin wants to kill me now, but I stand by my assertion that Northern Liberties will not have enough foot traffic to maintain an artisan pastry shop for long, as least as I have understood the concept ohmyganache has explained. The sort of shop I'm envisioning needs to be where the upscale shoppers live and work, and that's closer to Center City. If ohmyganache wants to do primarily commercial baking and supply restaurants and caterers wholesale with a small retail space out front, then the Aden spot would be fine for that. If the primary focus of the business is going to be consumer retail then I think the Northern Liberties location is not the best choice.

Daniel: The respect is mutual. We'll all be eagerly anticipating your first report after you do go to the Trader Joe's for the first time. The Gerolsteiner sparkling mineral water is $.99 bottle and would probably help wash down the crow you'll be eating...

Daniel: You've answered your own question. No the shrimp aren't as fresh as the live ones in Chinatown. That's not who they're competing with. The salad mix isn't nearly as good as that you could buy from the farmer. That's not who they're competing with either. But TJ's is a magnitude above the average supermarket (Gristede's and it's ilk) which is who they ARE competing against. As others have mentioned, it's a specialty shop that has certain items that are worthy of purchasing there both on price and quality. If you keep that perspective you won't be disappointed. Their own brand name sauces, salsas, mustards, dressings, etc. are delicious and high quality. Nuts, spices and cereals are great (I'm a big fan of their low-fat Blueberry Meusli) as are the cheeses. No it's not Murray's, but it is also a heck of a lot less expensive for quality cheese. The frozen goods are high quality and less processed than most of the big brand names found in the supermarkets. Go take a look at Trader Joe's before you dismiss it on principle. You'd be cutting yourself off from a very good supplier.

Ghost: How long has it been since you've been to La Ghiottone?? Chef Giuseppe died in 2000, and although I know his widow kept the place open (along with Il Cantuccio up the block which they also own) I don't think it's been the same since. It's also very small, cramped and deafeningly noisy which it always was. Not for nothin' but it's not like there's a shortage of good Italian food, BYO and otherwise in this town that has better ambiance and service. If it's Italian BYO you're after I'd check out L'Angolo, Radicchio or Melograno. Branzino is good too, but I've always had a problem with meat orders there being overdone. Fish, veal and pasta dishes were excellent.

So what's happening to Aden? Are they closing or moving? If they're moving is it because the location isn't that great? Worse yet - are they closing because there wasn't enough business in that neighborhood? Something to think about. Northern Liberties is still an "up and coming" 'hood and lacks the walk by traffic that you'd get in a more commercial/residentially mixed neighborhood, or more upscale residential neighborhood that houses the sort of clientele that would welcome an artisan bakery. I don't know too much about running an artisan bakery, but I do know you need some walk-by traffic/impulse purchasers. It might be worth the higher rent in a more commercially busy area to guarantee yourself that traffic. Keep looking in Old City, Society Hill, Queen Village, Fairmount, Grad Hospital, Rittenhouse Square and Fitler Square. Sit in your parked car for a little while in front of an empty commercial space to see the difference between those neighborhoods and Northern Liberties.

I'm in love. ← With me or the crystal and china?

There's been a Primo's for at least five years on 2000 block of Chestnut ← Thanks for validating what's left of my suburbia-addled Philaconsciousness, however … Hate to disagree, but Marra's ain't the happenin' joint that it once was. The last time I was there, I ordered mussels fra diavolo, and got something that tasted and looked like it came out of the bottom of the dishwasher. ← Marra's is good for certain things. The pizza is good, and usually the standard issue "Mussels Red" or "Mussels White" are good. Sorry to hear yours were sub-par. Are the Mussels Fra Diavolo a menu item that isn't the usually Bucket 'o Reds? If so, then that might explain it. Nothing else on the menu is any good except for maybe the antipasto salad, and even that has suffered over the years. ← I'd agree, but fra diavolo is just a heated tune-up of "red," really. Surely that's not a stretch? ← They make so much of that sauce for the regular red and white mussels I have to believe that's a least a couple of recipes they've got down with their eyes closed and one hand tied behind them. Although in theory the Fra Diavolo is the same as the regular Reds with some spice, my experience with most of the regular menu items are that they are just passable. I haven't tried their escarole soup but I'll take Philadining's rec on that. It's just the pizza and regular mussels for me at Marra's.

Katie: Having just visited the Cote du Rhone region last October and specifically, Gigondas vineyards, I was excited to see your recommendation for the Les Abeilles. Is it available here in our remade state system? I tend to like these and Cote Rotie as well, especially Guigal's wines. ← Jeff: According to the search feature the state has both the '99 and the '03 "Les Abeilles" but there isn't a lot of either left. It was abundant at 12th & Chestnut several months ago. I've seen it through several vintages so I suspect it'll be back eventually. The Colombo Syrah "La Violette" is also a good value for $8.99. The '03 is showing as available at the New Hope store up your way. There's a "La Violette" Viognier for $9.99 as well that's lovely and there's a bit of that still about. These wines would also qualify as good recommendations for the article if they can be found in Jersey.

There's been a Primo's for at least five years on 2000 block of Chestnut ← Thanks for validating what's left of my suburbia-addled Philaconsciousness, however … Hate to disagree, but Marra's ain't the happenin' joint that it once was. The last time I was there, I ordered mussels fra diavolo, and got something that tasted and looked like it came out of the bottom of the dishwasher. ← Marra's is good for certain things. The pizza is good, and usually the standard issue "Mussels Red" or "Mussels White" are good. Sorry to hear yours were sub-par. Are the Mussels Fra Diavolo a menu item that isn't the usually Bucket 'o Reds? If so, then that might explain it. Nothing else on the menu is any good except for maybe the antipasto salad, and even that has suffered over the years.

Tonight I'm making a big pot of Broccoli Rabe, Sausage and Chickpea soup. Good stuff for a frigid winter night. edited to add: I had two bowls for dinner, sprinkled with a bit of grated Parmesan. Very good and a recipe I'll defintely make again. It's THIS Rachael Ray recipe with a few minor substitutions. I used half hot and half sweet Italian sausage and two cans of chick peas because it's what I had in the house. Otherwise the recipe is the same.

Whoops! My bad. Philadining is indeed correct, I was thinking of Lombardi's which is no more. You can call and reserve your crust(s) at Tacconelli's same morning after 10:30 I think.

:cough: <ahem> If by a weekend you mean Saturday and Sunday, I won't be there, but you could come have lunch or dinner at Amada. If you're in for lunch Mon-Friday I would be delighted to make your acquaintance for lunch at the bar. You can check out the restaurant by clicking on the link in my signature line. If you want a hoagie go to Chickie's Deli at 10th & Federal. Not open on Sundays. Awesome sandwiches. If you want a roast pork Italiano head for Tony Luke's at Front & Oregon or DeNic's in Reading Terminal. Neither open on Sunday either. Tacconelli's Pizza is well worth the 15 minute ride from Center City to the Port Richmond section of town. It's a straight shot up I-95 for an exit or two. You must call and reserve your crusts ahead. It's a weird system but they've done it that way for years. Pizza is stellar. Fat Guy loved it - high praise indeed. Pietro's doesn't exist anymore either. For breakfast I'd suggest Carman's Country Kitchen. Big wonderfully fresh breakfasts that will fill you up for the better part of the rest of the day. Many of the above suggestions are reviewed on the Philly Page at Hollyeats.com. You can find many other casual but tasty destinations there as well. Also a short drive from Center City but well worth the trip is The Grey Lodge, especially if you're a beer aficionado. Great food too.

Yet. At one time the Crock Pot was a new-fangled device. So were electric and gas ranges. Every new technique has a starting point somewhere. The foodies need to catch up with the lab geeks on this one...

Dammit Katie! I told you that I have a thing for ancient flora! NOW you come up with that fern pattern crystal. With my "thing" for ferns and anything clear glass you are killing me!!! This is a very dangerous topic. I am starting to envision a collection of unique champagne flutes. Er . . . ← I used to engrave unique wine goblets and a few champagne flutes. For many years one of my clients in Santa Ynez who raised Arabians, would bring me 8 Baccarat wine goblets every August so I could engrave head studies of some of her horses, a different one on each goblet. She gave one to each of certain friends each Christmas. Since I stopped doing the engravings, I have often wondered what she is now giving. I have never heard of one of them appearing on ebay. I have seen some of my basenji engravings show up from time to time but none of those were done on Baccarat. I did do a set of cocktail glasses with baseball players in various poses for a gift for one of the Dodgers execs back in the early 80s. My best friend Carol probably has the largest collection of my basenji engraved holloware and even though she uses them all the time, none have ever been broken. For some reason I never did any for myself and right now that seems a little odd, I just never thought of it before. ← Andie: Is there no end to your considerable and enviable talents? Those look lovely. The engraved snifters I referenced upthread have various hunting scenes on them with wild boar, deer, all manner of forest critters on them. The head studies sound like such a personal and precious gift, by comparison with something so general and generic. I think you have earned a set of nice glassware for yourself. You should find some nice stemware or glasses you admire and engrave a set of Basenji glasses for yourself. No reason everyone else should be the beneficiary of your artistic prowess whilst your own cupboard has no examples of your own handiwork.

Is that bifstek con queso de Whiz a la plancha con, or bifstek con queso de Whiz a la plancha sin? edited to add: Non-Philadelphians, see .sig. ← I stand corrected edit to add Con Cebollas or Sin Cebollas

I'm quite a fan of the Hambeen 15 Bean Soup mix. I make it with smoked Turkey parts instead of a Ham Hock. Very tasty stuff that's great on a chilly winter day.

Osborne Solaz Tempranillo/Cabernet is usually around $7/bottle. Total Wine carries it. A bargain from Spain that is my standard "grab-and-go" for the BYOB wine. Segura Viudas Brut Cava Reserva. Delicious nonvintage sparkler. I usually find this at Canal's, but that's in southern NJ by your standards. Pretty widely available though, I think. Jean-Luc Colombo Cotes du Rhone "Les Abeilles". Not sure where to find in NJ, but Wineaccess.com allows you to find the closest retailer. Always a delicious and value minded wine. Any of the Bonny Doon Big House wines (red, white or pink) or any of the Bonny Doon Cal-Ital blends under the Ca del Solo label. Nationally available.

That's what I was going to suggest. The restaurant where I work does Spanish tapas, and we serve Saffron aioli on the side of the Tortilla Espanola, a potato and egg frittata. But that sauce is begging for some crab cakes to get slathered on!

Non-oilybollen?

The thing about sous-vide cooking that I enjoy is the texture of the finished product. Perfectly cooked protein. Also the vacuum packing allows the chef to practically inject the juices or any marinade they might wish to use deep into the protein so it retains juiciness and incredible flavor. I wouldn't want sous vide to become the only method by which fine food is prepared, but it definitely has its applications. Try asking for "bifstek con queso de Whiz a la plancha" and see where that gets you. Wear your running shoes.

My favorite parsnip soup is curried parsnip soup. The spicy homemade currypowder really balances the sweet parsnips very well. ← Klary: Several recipes for Curried Parsnip soup came up when I was looking for inspiration and I was about to make it when I found the Honey-Roasted recipe. I'll probably try Curried next time. Sounds delicious!

Those plates are GORGEOUS. ← Oh my. I want the Palm 2 pattern, seriously. Where are the prices? And I want the Colloseum flatwear to go with it. I haven't decided which stemware I want yet. In my dreams..... ← This is one of those things where "if you have to ask you can't afford it..." Just as an example, the Fern pattern stemware is $240 for a large wine goblet, $220 for a small wine goblet and $240 for a Champagne flute. That's per glass. A five piece place setting of the Gosford pattern china is a whopping $665! But it's just so damn beautiful. I can't even explain how lovely this crystal and china are in actuality. So much more elegant and exquisite (at least to my taste) than the other "big name brand" crystal like Waterford (which I find rather heavy and inelegant) or Lenox china which I simply find sort of ordinary. (No offense meant to those that might own those. As I said - my taste and this is my tableware lust fest dammit! ) HERE is a list of retailers that carry the Yeoward line if anyone feels the need to go see it in person to lust after it more effectively.

I'd bought two pounds of parsnips at the Reading Terminal Market earlier this week thinking I'd turn them into a side veggie. Tonight I got inspired to make soup out of them instead. I Googled up a recipe for Honey Roasted Parsnip Soup and with some minor variations in ingredients and techniques made a delicious soup for dinner. I used two pounds of peeled and chopped parsnips, one large carrot, half a large sweet onion, two cloves of garlic and a full 32 oz. carton of chicken broth. I used dried thyme, dried marjoram and bay leaves (2) for the herbs. I didn't have regular cider in the house, only the tail end of a bottle of Martinelli's apple-pear sparkling cider. I used 3/4 cup of 2% milk and about 1/4 cup of sour cream instead of the heavy cream in recipe. Since I started with a bit more volume than the recipe called for it needed more thinning down anyway. I blended everything together in two batches. I didn't bother to sieve the soup after I'd blended it. It's really quite delicious. The sour cream took a bit of the overly sweet edge off of the soup and gave it a really creamy texture. I will definitely make this again in the future. It really shows off the flavor of parsnips, which I think are a much underappreciated vegetable and are one of my favorites.

I know. :hangs head in abject shame: The China is just as pretty. Did you see the variations of palm tree patterned plates? I can't imagine a more beautifully set table. The stuff is just so beautiful though. I first saw the Yeoward crystal about 8 years ago. The restaurant I then worked for had done a dinner in honor of Eleanor Roosevelt. Victoria magazine wanted to do a photo pictorial of the dinner, so they arranged for us to do the shoot at a local mansion in the Chestnut Hill section of Philly (very old money, high rent district). I went along to help the chef plate the food and the magazine's stylist had brought along some of the Yeoward crystal to set the table with. It remains some of the most exquisite tableware I've ever seen, especially with the sun streaming through the leaded glass windows of the impossibly beautiful mansion where we did the shoot and reflecting off of the stemware creating rainbows all over the walls. It was magical. I decided right then and there that before I die, I will own some of that stemware. Now I just have to meet my next (ex)husband so I can register for it.