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KatieLoeb

eGullet Society staff emeritus
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Everything posted by KatieLoeb

  1. Oh baby! That's a beauty, Bob! (That's :fainting and drooling: in case you were wondering)
  2. Antique barware is my addiction as well. I have some really neat etched glass crystal snifters, pretty wineglasses, lots of little schnapps glasses and a collapsible Victorian metal cocktail shaker that comes in its own leather case. Definitely the sort of thing no proper gentleman would leave out of his steamer trunk before boarding the Orient Express. My true lust though is for William Yeoward crystal and china. The stuff is obscenely expensive and gloriously beautiful. High on my list when I win the Powerball drawing...
  3. You aren't as much of a Neanderthal as you indicated. At least you've got a clue. Many men think dropping their trousers constitutes foreplay. On a more pleasant note, there have been some wonderful suggestions of sexy food on this thread. Carry on...
  4. I can't wait. The Downingtown store is currently the closest and it's an HOUR drive! Cherry Hill will be 10 minutes from my front door, and until then Mount Laurel isn't too far to go. ← The Wegmans in Lawrenceville is closer. 45 minutes TOPS from your place. ← Rich: Of course you are correct. I'm embarrassed to confess I didn't know about the Lawrenceville Wegman's until quite recently.
  5. Dates, stuffed with almonds, wrapped in prosciutto and grilled. Put several on a skewer prior to grilling. They're divine and perfect finger food to feed each other. Get a good box of chocolates while you're at it too. Also a wonderful thing to share with the one you love.
  6. Are you certain about this?? It's my understanding that all Scotch starts with barley that is sprouted and then toasted/dried over peat fires or in kilns that have peat fires. The differences in flavor come from the fact that the Highlands are less rainy and wet than either the Lowlands or Islay areas so the peat both smokes less and burns more quickly as it is less damp and humid to beign with. The Lowlands and Islay areas are much rainier, colder and more humid (I'm told the rain comes down sideways in some places) so the peat starts out "wetter" and hence smokes more and takes longer to burn, hence the much more pervasive flavor of peat in the Scotch whisky from these places. The person who explained all this to me was Simon Brooking, the "Scotch ambassador" from Dalmore, so I'm thinking he knew what he was talking about. I attended a Bourbon vs. Scotch luncheon with Fred Noe of Jim Beam and Simon Brooking as the guest lecturers. It was pretty interesting. I still like bourbon better myself, but I now know I can actually stomach the less "peaty" tasting scotch from the Highlands as well.
  7. There's a really delicious brand of Banana Ketchup that's sweet and spicy, but definitely meant for savory applications. It's either from the Philippines or Indonesia, I can't remember. I like it much better than tomato ketchup myself, which I find far too sweet. The banana ketchup is amazing on French fries! I'll see if I can find out the name of the brand of ketchup and a picture of a bottle.
  8. I bought a box of these yesterday and had some tonight for the first time. They're delicious and a little taste of summer. I cut them in half, sprinkled them with a little demerara sugar, a pinch of salt and a little Grand Marnier and let them release some juices for about 15 minutes. A dollop of sour cream on top and they were a real treat. Price has gone up to $1.99/box but they're well worth it. Every single berry in the box is red and perfectly formed and they smell heavenly. Thanks for the heads up Bob! I still have half the box left for dessert tomorrow night and then I might have to go get more over the weekend!
  9. We're a lot more fun than those early AM stiffs anyway. And the liklihood of my being confused with that other Katie (same named partner-in-crime aside) is pretty low. I've never been a morning person... I unfortunately missed this glorious feast as I was working, but I did catch up with the crew toward the tail end of this lovely dinner. It's nice to bat cleanup with the wine bottles when they've come this well armed. And of course I wouldn't miss seeing what happens to the last of the ice cream, as evidenced in the photo above.
  10. A nice variation on the daiquiri is to use a ginger infused simple syrup. The Ginger-Lime with the rum are very tasty and complimentary flavors.
  11. Todd: Is this going to be a "Chicago-style" dog? What's the preparation and toppings?
  12. Ted Allen at least knows something about food. His comments are intelligent and show a broader understanding of food, different cuisines and cooking techniques. That woman judge is just awful. My six year old niece has a better palate.
  13. More ideas which you may already be aware of and use often ... any more that you might add? ← Undercook things just a little. The "carryover cooking" always makes the protein more done than you think when you pull it off the heat.
  14. Haven't tried Yocco's since I'm rarely in that neck of the woods, but I'm right there with 'ya on the Texas Weiners Chili dogs. They're really good!
  15. I had a Rouge burger for lunch at least twice a week when I worked there and still didn't get tired of them. It really is the best burger in town IMHO. Standard Tap and Good Dog make a fine burger too, but the Rouge burger is the whole package - really high quality meat cooked the way you asked for it, carmelized onions, blue cheese, Applewood smoked bacon and a really good roll. :drool:
  16. Hey - that's what I was going to say!
  17. No greens on those Tony Luke's Roast Pork sammies?? Ferchrissakes man, it's not long hots OR greens, it's long hots AND greens! Your favorite whatever from your favorite Chinatown haunt seems like a good choice. I'd recommend the Lemon Duck and Hot n' Sour Soup from Lee How Fook. I dunno. Must be personal taste, but I'd hardly waste one of my last four takeouts on Chickie and Pete's. It's just not that good. Get a pizza from Rustica on North 2nd Street next door to Standard Tap. Get some good Mexican from La Lupe or Plaza Garibaldi or even Pico de Gallo. Go have a really good cheesesteak and some excellent draft beers at the Grey Lodge before you head to the 'burbs. Might not be takeout but will be hard to replicate. Go have a cheeseburger at Rouge. They're still one of the best burgers in the country. And I'm not the only one saying that.
  18. I dunno. I've managed to eat leftover S&P squid by wrapping them in a bit of foil and heating them in the toaster oven for a few minutes. They aren't perfect, but much better than a lot of other leftovers that can't be resurrected at all.
  19. I wonder if that approach and pick up line has ever worked for him before?
  20. Definitely want to see the pics! No one mentioned anything about pure butter oozing out of the cake when cut so I wasn't sure I had the right thing when I found that recipe. I guess I did. Damn that looks good! I can hear my arteries snapping shut already... Good luck baking and we'll look forward to your photos and essay on the finer points of Philadelphia German Butter Cake very soon.
  21. A bit of Googling has revealed This Recipe for Philadelphia German Butter Cake that says it's the same recipe found in a dozen different places. Must be the real deal. Hope that helps satisfy the jones for now...
  22. CoolPapa: I'm not acquainted with this wondrous and delicious baked good you describe. I moved to Philly in 1979 so maybe I missed it, or wasn't hanging with the right crowd. Sounds good though. I'll keep my eyes open for another source besides the one that Rich recommended and report back if I find anything. From what the two of you are implying maybe it's a uniquely Fishtown thing??
  23. Look in the Chairman's Selections for items from Spain, and some of the big bargains from California. There's a selection of different Syrahs (Foxen, Arrowood, and a couple of Byron Io) that should meet your requirement for big bold reds. Whites are more subjective I find, because of the ever present danger of overoaked-ness and how much one likes or dislikes that. But there's some value priced stuff out there right now so you should be able to test drive several different bottles without lightening your wallet too much.
  24. I'm speechless. Sounds like a cellar to really roll around in the dirt in. YIKES! Congrats on getting yourself the dream job. Sounds fabulous.
  25. Nice gig. Do they happen to need a staff sommeliere?
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