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KatieLoeb

eGullet Society staff emeritus
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Everything posted by KatieLoeb

  1. I've recently had lunch at Susanna Foo several times and the Hot and Sour soup and the Potstickers are really good. I've always had good luck with the fish entrees at Susanna Foo as well. And the Hunan Lamb is delicious too. Looking at Suilan's menu online, the prices are a bit higher but preparations are similar. I'm sure if you choose things that you normally like, you'll do fine. Have fun!
  2. Andie: Interesting about the comfort level. I find it fairly comfortable, but then again I only use it for very short periods of time. Curiously, I'm not much of a bread eater. It does come in handy for other things though like fruits and some vegetables. It's also kind of cool looking so it looks nice displayed hung up in the kitchen.
  3. I have a wooden Bow knife that a purchased at a Craft fair that looks like one of These It slices bread perfectly and also makes paper thin slices of tomato. Cost me about $20, and has a lifetime guarantee on the blade.
  4. There are ones that don't??
  5. I'll still take it as a compliment.
  6. Well allrighty then! I'll send compliments to Chef Mike on the burger. I'll humbly take credit for the wine... Where did you see his comments on our burgers and/or the wine? I can't seem to find a reference to it via Google. Thanks.
  7. There's plenty of places to have a "proper" cocktail, although I'm not certain I'd count the Continental amongst them. There's really nothing here that I'd call "old school" or that's staffed by someone the likes of DeGroff or Audrey Saunders, but I'd say both The Happy Rooster or Redhead Lounge/Piano Bar mix a fine martini or manhattan. If you're into wine then a trip to Il Bar at Ristorante Panorama is a must. 120 different wines available by the glass. My very favorite "grown up" bar in the city.
  8. Could they be one of THESE products? I remember seeing these everywhere in supermarkets and even at convenience stores. The brand seemed ubiquitous.
  9. Tony Luke's pasta place sure didn't last long, did it? ← I was thinkin' the same thing... On the other hand, having a sports bar serving Tony Luke's sandwiches and that has a bar that's open every day, including Sunday when the regular stand is closed, is an extremely good thing. I expect the place to be packed for the Iggles games.
  10. A couple of interesting tidbits from today's Table Talk column by Michael Klein: John Roast Pork will start Saturday hours this weekend!! :crowd roars: Tra Vigne veterans Joseph and Karey Scarpone will open their own restaurant in the old Pigalle space in Northern Liberties some time in January. Our own Rich Pawlak is hiding behind a strategically placed slice of pizza held in his outstreched arm in his Philly Style magazine masthead mugshot. Those of us that have met Rich have seen many more images of him with a slice if pizza in his hand... More news HERE
  11. Try it soon before it's all gone. It's some seriously intense Sauv Blanc. ← Amen Brother. Been putting as much of a dent in the world wide supply of this as I can muster single-handedly, This is some very serious value wine.
  12. Oh I dunno. Howzabout sauteeing some cubed bacon and diced sweet onion until the fat is rendered and the onions are slightly carmelized and then quickly sauteeing some halved and cleaned chicken livers with that until they're still a little pink in the middle. Deglaze with good Balsamic and toss well. Place warm on a bed of frisee and butter lettuce. Fresh ground pepper and sea salt to taste. Voila! Works for me...
  13. 8 out of 11 for me. Very interesting questions!
  14. KatieLoeb

    staff meal

    Laurie: Since I qualify as "management" I can always order whatever I want off the menu, but I usually wait for staff meal both because I enjoy it, and because it sets a good example of frugality for the rest of the management staff .That doesn't always work though, like last night when I was driving myself insane with bank statement reconciliations that simply would not add up right no matter how many times I tormented myself or went back and redid the work. I ordered a big medium rare steak and mashed potatoes to drown my frustrations and eat flesh since it suited my mood. Our daily specials always include an omelet du jour, some form of mussels, some preparation of fried calamari with an interesting dipping sauce, and a soup or two beside the other specials and the regular menu. Staff meals are usually a big salad, sometimes pasta, sometimes chili and sometimes a piece of protein that might be chicken or fish. It's almost always very good. The line guys take good care of us. Everyone tries to be my friend since I make sure the paychecks come out!
  15. KatieLoeb

    staff meal

    I missed staff lunch so I ordered the omelet du jour, which today was sage sausage and Fontina cheese. Small side of frites and a couple of bites of salad too. Very yummy.
  16. They also have "Sweet Lebanon" bologna that I've been making as grilled cheese sandwiches along with their hot pepper cheese or horseradish Cheddar. Yeah baby - that's good eatin'! Fisher's pretzels are simply not to be missed if one finds oneself at the RTM. It's what every soft pretzel wishes it was. And they're still warm out of the oven, brushed with real butter and sprinkled with coarse salt. A pretzel gets no better than this rendition. Anywhere.
  17. KatieLoeb

    light whites.

    Any of the Alto Adige white wines from Alois Lageder are excellent. Their Chardonnay, Pinot Grigio and Pinot Bianco are all great QPR. There's lots of good Sauvingon Blanc to be had from New Zealand. Kim Crawford, or Villa Maria are two favorites. The whole line of Villa Maria wines are tasty and refreshing and not too hard on the wallet either. There's great Italian whites like Falanghina or Fiano de Avellino. Even little known Greek white like Moschofilero is light and refreshing and perfect with fish and that sort of "tapas-y" cuisine. And there's always great white wines from Spain and Portugal like Albariño and Vinho Verde that are light and refreshing. Verdad (Qupe second label - Spanish grape varietals grown in CA) makes a domestic Albariño from Santa Barbara County that scores high points with me. It's absolutely delicious.
  18. DiNardo's has some of the rudest service I've ever experienced. I love their crabs when friends buy a bushel to eat on the deck of their lovely beach house, but 'd rather go almost anywhere than DiNardo's to eat them in house. Bonk's or Byrne's Tavern, both in the Port Richmond section of town and an easy exit off of I-95 have fine crabs and are still serving them at this time of year. Neither place is big on ambiance, although some might argue "early dive" is it's own sort of ambiance , but the crabs are probably exactly what you're jonesing for. Do a bit of Googling for reviews or check back threads in the PA forum. It's definitely been discussed. I second Bob's recommendation of the Sansom Street Oyster House. Great fresh raw bar, a real old school Philly Fish House and the food is delicious and reasonably priced. No Maryland Crabs, but definitely have Alaskan King Crab legs or the best oysters ever. Soon to have a new and improved wine list too, I hear...
  19. KatieLoeb

    Anne Amie Pinot Noir

    Thanks! Yup -that's it! Syrah Port. Sounds intriguing but I doubt I can get it in PA My server RAVED about this, and she has a palate that I trust. Sounds quite interesting.
  20. Click HERE for a schedule of Holiday events around town. Rittenhouse Square Christmas tree lighting and such are listed, a small map is available and information about transportation. The Philadelphia Holiday Festival Website is laid out in an easier to read fashion. Happy Holdiays! Enjoy!!
  21. Sam: Inspired by your Cranberry Champagne cocktails I also made Cranberry puree by boiling the cranberries in simple syrup and then running through the food mill. I then gave it a couple of healthy doses of Angostura Bitters right into the puree thinking this was basically the equivalent of the bitters soaked sugar cube. I guess I'd forgotten how much pectin is in cranberries in addition to the coagulating effects of all that sugar. Once I refrigerated the puree it became the texture of canned cranberry sauce. I had the same problem you did, since my friends also have the lovely tulip shaped Champagne flutes. Resulting cocktail was quite tasty and looked quite similar to yours. I solved the problem by stirring vigorously with a chopstick down the stem of the glass. Looked pretty and festive in the end.
  22. Rittenhouse Square looks particularly pretty with all of the colored globe lights up in the trees and I think the Christmas tree might be up by then too. Right now there's a couple of humongous wreaths that look pretty too. City Hall is some impressive architecture and also has a big tree up in front.
  23. KatieLoeb

    Smoked Turkey Legs

    I've often used a smoked turkey leg or thigh in place of a ham hock. It's "un-traife", and generally a whole lot less salty as well. I've used it quite successfully in Split Pea soup and 15 Bean soup. Once it boils for a while the meat can be pulled off the bone, cut into chunks and returned to the pot. Watch out for the tendons and stringy parts.
  24. KatieLoeb

    Anne Amie Pinot Noir

    Craig: Sorry it took me so long to notice this thread. I've not tried the Anne Amie wines, but one of my waitstaff returned from a visit there a couple of months ago and raved to me about their unusual Port made from (I think?) Pinot Noir or some other red varietal I can't recall at the moment. Did you try any of this? I e-mailed the winery from their website to inquire about the Port and never received a response.
  25. KatieLoeb

    wine for the bird

    Bill: Glad at least that the wine and turkey worked out. Sometimes not too sweet is a good thing in dessert wine. Cheers!
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