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Everything posted by KatieLoeb
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WOW, that sounds awsome, may i borrow the Belle & Pear idea and turn it into a fizz with egg white and sparkling pear nectar? Maybe a whisper of Vietnamese cinnimon. Winter Wonderland. ← Absolutely! Just let me know what you came up with in case I want to borrow it back. Have you tried the Belle de Brillet yet, or are you going out to try it now? I'm curious what others think of it. I think it's insanely delicious. I like your idea for the Fizz. Is there such a thing as sparkling pear nectar or will you add club soda? I just use the Goya canned pear nectar. Actually all of the Goya and Jumex juices are delicious and excellent for mixing.
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Cal-GSM?? Cal-SMG? Califragilistic?
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I generally am the take charge type when it comes to wine in a relationship, but that's kind of to be expected I guess. However, I'm always impressed if a guy remembers that I like a specific style or varietal of wine and brings it or orders it again. But that would go for remembering any detail of my likes and dislikes and showing me that he was listening.
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Of course you realize that without a lot of advance notice, a table for 15 is pretty much a no-can-do almost anywhere, right? Especially at prime time on a Saturday evening. Have you called Ralph's Italian Restaurant? (side note - Warning! The link plays the theme music from The Godfather ) It's not the greatest, but it *is* quintissential red gravy South Philly fare, and they have an upstairs that might be able to accomodate a larger party better than some of the BYOBs mentioned that a table of 15 would literally take up half their seating.
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Send your hoagie runner to Chickie's Deli. The Tuna Special is amazing, the Chickie's Special is awesome and they make the best Vegetarian sandwich known to man - the Roasted Veggie Hoagie. Forget Pat's and Geno's unless you're going for the "touristy atmosphere". If you're going for the food head to Tony Luke's at Front & Oregon Avenue. They have a killer version of the fabled Roast Pork Italiano (Roast Pork, Broccoli Rabe and Aged Provolone) and also make an excellent cheesesteak. You could try both!
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eG Foodblog: Percyn - Food, Wine and Intercourse..(PA that is)
KatieLoeb replied to a topic in Food Traditions & Culture
The cheese is usually shredded SHARP and STINKY aged provolone. The stinkier the better, in fact. Garlic sauteed spinach is good, but wilted garlic/hot red pepper flake infused broccoli rabe is even better. The meat is usually pretty warm, wet with au jus and kinda melts up the cheese a little. And yeah. You DO want that sandwich. It's awesome. -
eG Foodblog: Percyn - Food, Wine and Intercourse..(PA that is)
KatieLoeb replied to a topic in Food Traditions & Culture
I'm right there with ya', Jas. However, I know for a fact that there are more eGullet visitors to Philadelphia seeking out roast pork sandwiches than cheesesteaks due to our mission. We're succeeding one eGulleteer at a time. And now they'll be looking to go check out RTM as well. The thread is interesting but Percy has such a way with photos that I can't imagine someone not wanting to check that out if they were to find themselves here visiting or passing through. -
Wine & Spirits Bargains at the PLCB (Part 1)
KatieLoeb replied to a topic in Pennsylvania: Cooking & Baking
Many of the wines mentioned at Moore Brothers are available in PA via the SLO system. This sounded like more of an immediate purchase emergency for this weekend so sometimes you have to bend the rules a bit. I think the numbers of folks now coming *in* to PA to avail themselves of the wonderful Chairman's Selections program has reversed the tide of "border bleed" that used to be so prevalent. And finding PA license plates in NJ wine shop parking lots is hardly a news flash. Really no telling where and when you're planning to drink the wine so I think the days of "Big Brother" are over. PLCB "undercover" agents are more about looking for bars that are sserving to minors, etc. Local law enforcement (used to) handle what you're talking about. They'd have to follow you over the bridge to arrest you, and that might bring up issues of being out of their jurisdiction. I sincerely beleive that the PLCB's time is more valuable than that and that from the sounds of it, there might be some Customer Service issues that deserve more immediate attention. -
eG Foodblog: Percyn - Food, Wine and Intercourse..(PA that is)
KatieLoeb replied to a topic in Food Traditions & Culture
Percy - good thoughts to your Auntie. There's a lot of folks praying for her so that should help. I didn't know you were a "spinach" kinda greens-on-your-pork guy. I had you pegged for a Broccoli Rabe dude for sure. The sandwich looks awesome nonetheless. I just had a Nick's Roast Pork sandwich for lunch earlier this week. It was gooooood. :drool: I hadn't had a roast pork sammie in far too long. -
eG Foodblog: Percyn - Food, Wine and Intercourse..(PA that is)
KatieLoeb replied to a topic in Food Traditions & Culture
True 'dis if you're only talking about commercial eyes'cream. I still have foodie porn dreams about the Lemon-Brie ice cream at StudioKitchen though... -
Yes - you're correct about the continents, but honestly, other than roast penguin I can't think of a single thing that grows or lives in Antarctica other than the penguins. Or you could consider the ice in the pre-dinner cocktails the Antarctic contribution. So that leaves six. You could think of a famous dish from three or four continents and do the wine from the remaining ones. And since Vegemite sandwiches probably wouldn't impress anyone, I'd suggest sticking with wine from Down Under instead.
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eG Foodblog: Percyn - Food, Wine and Intercourse..(PA that is)
KatieLoeb replied to a topic in Food Traditions & Culture
I'm not so sure you wouldn't do it. -
They sound great. I'd make them right now if it weren't 90F outside. ← Sound doesn't begin to describe Marlene's Butter Tarts! They are wonderfully buttery and sweet and I can still taste them ... I went all the way to Raleigh to see if they matched their "advanced press." They did! ← When I saw this thread title I immediately thought, "Ask Marlene!" The lady herself beat me to the punch. And Gifted Gourmet is quite right - they're wonderful and live up to all the hype. Mmmmmm...Butter tarts.
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Hi Alec! Thanks for the update and welcome to eGullet! We hope to see more of you and I look forward to the day when all your brilliant posts have us referring to you as "Smart Alec"! You're certainly off to a good start...
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Holly - your points are all valid and well taken. It's true that Philly has been one of the most progressive and cosmopolitan cities in the colonies and then the United States for centuries. We were, after all, the former capital of the colonies. I moved here in 1979, so I must've missed the bad spell prior to that and before I was born. Nonetheless, I loved it here so much I decided to stay after graduation from Penn rather than move back to the New York metropolitan area. Glad I did.
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Wine & Spirits Bargains at the PLCB (Part 1)
KatieLoeb replied to a topic in Pennsylvania: Cooking & Baking
What they all said and I'll add: If you do get to Moore Brothers, there's the Ratzenberger from Germany already mentioned, as well as wines from Weingut Keller, Peter Jacob Kuhn, Von Heddesdorff and Schonleber ranging in price from $14 all the way up to almost $50. Moore Brothers also carries Alsace wines from Barmes-Buecher, and their Herrenweg riesling at $18 is as good as you'll get at that or almost any price. If you want to surprise your honey buy a bottle of the Barmes-Buecher Sept Grains (Clickety Here) which is one of my all time favorite wines. It has some riesling in it, as well as Gewurztraminer and 5 other grapes. It goes with virtually any type of food and is absolutely delicious. A steal at $14 bucks and an incredibly complex and interesting wine. Pierre Sparr and Trimbach both have listed items at regular State Stores as well as some "Specialty" items and make some fine rieslings as well if you don't want to hike to NJ. The 12th & Chestnut store seems to have some of the Trimbach 1999 "Cuvee Emile" in stock ($29.99 if you're feeling flush)and that's really lovely. It'll be particularly tasty with that little bit of age on it. Cheers and enjoy and please report back! -
Everyone is finally catching on to what we who are fortunate enough to call this great city home already knew. Philly Rules!!! YAY! Jeff L - Capital Grille is my favorite steakhouse in town, chain associations be damned. I find the food and service to be second to none. Prime Rib at the Warwick is pretty good too. There really aren't any "old school" steakhouses here like Pete Lorenzo's or Peter Luger. We have to make do with the chains. Capital is pretty good at not seeming too "chain-like" other than the consistency of the food and service.
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eG Foodblog: Percyn - Food, Wine and Intercourse..(PA that is)
KatieLoeb replied to a topic in Food Traditions & Culture
Percy, I am so glad you're doing this. And it reinforces that which I already knew - you're a true and passionately dedicated foodie (as well as a gracious and charming dining companion) and a very interesting person. Blog on, my friend. This is going to be fascinating... Love the kitty! -
Wine & Spirits Bargains at the PLCB (Part 1)
KatieLoeb replied to a topic in Pennsylvania: Cooking & Baking
Brad: Wow. That's certainly a terrible tale of missed opportunity and bad customer service and I'm sorry you had to go through that. I've had more than my share of SLO (or S.O.L. experiences as I prefer to call them when I'm frustrated) experiences as a Beverage manager since most of the wine products and a lot of the specialty spirits I order for restaurants are SLO. But that's from the "Licensee" side, not the consumer retail side so it wouldn't be a fair comparison. It sounds like the experience varies wildly depending on who is helping you. Certainly there are helpful staff and unhelpful or uneducated staff in any industry. Developing a relationship with your local PLCB store wine manager is a tactic I have found to have very good results for me - both personally and professionally. -
The only place open at that hour would be a 24/7 diner. Little Pete's at 17th & Chancellor maybe? Unfortunately, La Colombe doesn't open until 7:30. I presume the race is on the Schuylkill? Where are you staying? Other choices might come to me if I knew what part of town you are in/need to be in.
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Royal Tavern 937 E Passyunk Ave. (Basically at Passyunk & Christian in Bella Vista) Chef Nez is no longer at the Royal. New chef is a fellow named Chris. Don't know any of the other details, like whether he was promoted from within or has come in from elsewhere. No indication on whether to expect changes to the menu either. If anyone knows anybody over there, get the real scoop wouldja? Inquiring minds want to know...
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I was wondering this too. And it stays hot for a really long time too. How do they do that???
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A Yoinashi Asian pear. It's an heirloom variety that a local orchard (North Star Orchard)grows (along with about 6 others) that just blows me away every time I have one. Very sweet and crisp with enough juice to drip down your chin. Tastes like butterscotch. They're awesome. The best fruit I've ever eaten anywhere. They should be in season any day now.
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Sandy: The Rustica on 2nd Street is an offshoot of Gianfranco Pizza Rustica on 3rd Street near Market. Don't think it has any relation to the one off campus. The pizza there is excellent - you should definitely go check it out if you haven't had the pleasure. Lots of good toppings and always a great selection of pies available by the slice. And it's next door to Standard Tap for a post-prandial beverage should you so desire.
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Great article Debbie. Makes me proud to be a part of our cyber-community. I too, am now jonesing for deviled eggs! Jason, posting that photo was just plain mean. And it seems I can't escape my birthright as "Limoncello Queen".