KatieLoeb

The consistently reliable producers I am aware of include: Drouhin Pere Magliore Busnel Boulard The domestic apple brandy from Clear Creek Distillery that Sam recommends has gotten some excellent write ups. I haven't had the pleasure myself, but it seems to get very high marks from those in the know. I just finished researching Calvados for an article I just turned in. Unfortunately it won't be published until September's issue of Philadelphia Style, and then I have to wait awhile before I can link to it myself. But I'll try to remember to resurrect this thread when I can link to it later.

Wasn't "The Slaughtered Lamb" the name of one of the pubs on the moors in the film American Werewolf in London?

A "cheesy" road trip sounds like a fantastic suggestion! Who else is game? Sounds like a great idea to visit the farm and then everyone bring a "potluck" something-or-other for an impromptu picnic. Anyone else interested?

I've been enjoying Limonritas lately. 2 oz. gold tequila 1 oz. limoncello 1/2 oz. Grand Marnier or Gran Gala Sour mix Shake over ice and serve up or on the rocks. Very refreshing.

You didn't get a Roast Pork Italiano with Greens and Provolone???!!!??? You still haven't had the best sandwich there...

Welcome to the campaign! I've been trying to get the "National Sandwich" changed to the Roast Pork Italian for years now. It simply blows the doors off of a cheesesteak.

It's the Philadelphia Soft Pretzel Company. They have 3 small pretzels for a dollar and long ones for $1 each. Not as hot off the ovens as Fisher's but still pretty yummy. ← The pretzel dough wrapped hot dogs are the best thing here. Very tasty and filling. And they have good brown mustard too. Best $1.25 you can spend.

The pretzels from Fisher's at Reading Terminal Market are the best pretzels on the planet, without a doubt. Knotted expertly before your eyes by generations of Amish ladies, brushed with real melted butter and sprinkled with coarse salt as they exit the ovens, only to be placed in your outstretched hands, still warm and soft and smelling like fresh baked bread. :drool: It gives me goosebumps just thinking about them...

In fact, that's my #1 choice. A terrific, easy-drinking summer beer. You forget, though, I'm also the lazy sort. (Why else would I post here other than to get other people to do my research for me?) Anyway, thanks to everyone for the suggestions. I like the idea of going straight to Yard's... EXCEPT that I was also hoping that I could have the keg delivered. (As I said, lazy.) Okay, time to make some calls, ← Cost of a keg can run you anywhere from about $68 for Yeungling Lager to close to $200 for something foreign and funky. But for anywhere from $75-120 there's a wealth of choices out there. Springfield definitely has the Yard's Philly Pale Ale 'cuz I've ordered it from them before. They also deliver, at least to restaurants. A "half barrel" as they call it, costs $98. For comparisons sake the cost of some of the other suggestions you've gotten are Victory Prima Pils $106/keg, Sly Fox Rt. 113 IPA $104/keg, a keg of Bass ale will run you about $118. Most kegs are in the $75-125 range. Really big beers and specialty stuff like Stoudt's Abbey Trippel, for example, will cost $143/keg.

The Yard's Philly Pale Ale is always a good choice. You should definitely look around and see what your budget buys you, though. There's a LOT of good beer to be had in this town, and since I know you to be the adventurous and analytical sort, I can't imagine you not researching this thoroughly before arriving at a conclusion...

Well boys, it's only $19.99 in PA and available in "regular" state liquor stores so you could theoretically just cross the border and stock up. We could have it for party favors when we get around to having that mandatory staff meeting...

Andrew: Call me. I have a list of all the drafts that Friedland carries and I may have the Springfield price list too. Friedland carries the Sly Fox beers that everyone loves and Springfield has the Stoudt's products as well, if you're looking for good local microbrews. You'll have to leave a hefty deposit with whomever you go with since you aren't a "Licensed Establishment", so it'll probably run you $10 for the keg and a nice chunk of change for the tap head. It'll be returned to you when you return the empty and the tap head.

I've had good luck making herb infused simple syrups by placing the leaves (usually just mint, but occasionally a mix of two parts mint to one part each cilantro and basil) in the blender container, topping with the still hot simple syrup and whirling it up to steep the shreds in the hot liquid. I allow it to cool overnight in the fridge and then strain through a coffee filter or fine mesh strainer. I've kept this for several months (refrigerated and tightly capped, of course) with no degradation in flavor at all. Either of these infused syrups make for a lovely deconstructed julep of sorts with bourbon and/or club soda or ginger ale. The mint simple syrup is delicious with sparkling wine and pineapple juice for a Pineapple-Mint Mimosa. Quite the refreshing summer beverage.

I always thought it was the quintessential "white bread Goyishe food", hence the relcutance to eat it. And Gus, you're a good pal who'll go out on a limb for his observant friends. What a mensch!

I love tomatoes and find ketchup akin to putting large spoonfuls of sugar on my food. It's OK with fries, I guess, but I prefer a good mustard on my burger any day.

Every bartender I know carries their kit in one of those bags. They're good for covering up the tap markers if a keg gets kicked and there isn't a reserve one to tap. Good for scrabble tiles. Good to keep in the glovebox with a small Maglight flashlight, a flare, one of those multi-tool thingies, etc. for an emergency.

Some excellent recs thusfar. I'll toss in Dmitri's, even though it's BYO just because it's so darned good. I will inevitably order the hummus, the feta and olives, the beet salad and the sugar snap peas and be satisfied to sit there and scoop everything up with the delicious smoky grilled pita and not even have to order the grilled octopus, even though I usually do. The grapefruit salad is also quite good. There's plenty of good veggie choices there and the food is consistently consistent! Always good. The Abbaye has a pretty good selection of vegetarian items on their menu too and has a great beer selection and some good wines by the glass. How about Mama Palma's for pizza? There's more pizza topping combos than you could think up in a year, and many are vegeatarian. The apple-gorgonzola was a big hit last summer.

I learned my lesson about this after I took a nice sized divit out of a fingernail with the up-side of a knife in the dishwasher. It was exquisitely painful and took months to grow out to normalcy. Never again.

I personally would expect nothing less of someone that is so dedicated to his craft. ← I would expect nothing less either. While I respect anyone's right to have a "political" issue with their food and choose not to eat a certain item (hey - more for me!), there is no evidence whatsoever linking Jonathan or his farm to the sort of inhumane practices that are much more common in industrial level commercial veal production.

Lazrowp: Welcome both to eGullet and to Philly! I'll be watching your restaurant development with interest. I wish you the best of luck in dealing with the myriad city agencies, regulations, etc. and feel free to PM if I can be of any assistance.

Hi David! Welcome to eGullet! Hope to see you posting in the PA forum too...

You're too kind. So glad you had a nice time here. There's a wealth of wonderful dining experiences to be had in our City of Brotherly Food. Looks like you made a decent dent in the possibilities. There's other places you missed that you can look forward to on your next visit. Let us know you're coming and we'll roll out the red carpet. Corey is the most helpful soul when purchasing wine. He'd do anything in the world for you. And his recommendations are always spot on. I just recently had the Vitiano Rose and it's delicious and incredibly interesting wine. Drinks more like red than white, unlike most "pink" wines. Can stand up to bigger fish dishes too. A most unusual blend of equal parts Sangiovese, Cabernet and Merlot juice left on the skins for a day to gain the lovely deep pink color. A very gutsy pink wine that even confirmed rose haters would have to give a second look. Looking forward to your next visit. I'd be delighted to play tour guide or we could try and arrange a DDC dinner or Pizza Club in your honor.

Dirty bathrooms. If the "public" areas look that way, I can only imagine what's out of sight.

I don't know about you all, but if I know I'm going to a party in the afternoon, I skip lunch and come hungry!

The Lemon Duck, Salt Baked Shrimp and the Orange Beef are all good at Lee How Fook. The Hot and Sour Soup is the best in the city IMO.