KatieLoeb

Or baby lambchops?

There's a brand of vodka called Effen. Their tag line is, "Give me an Effen Martini!'

Pasion. No contest. I'm certain you'll be dressed just fine if you're in "business casual" or better.

Ludwig's has great beer and leaden Bavarian style food. If you like that sort of thing it's great, but I'd say go for the beer and eat elsewhere. There are SO many better choices in this city.

Kim: Actually the charming gentleman was telling me about the 3000 bottle cellar he shares with his (I'm certain) lovely wife in their 140 year old home. They have a "his", "hers" and "ours" section and are quite the BYOB hounds, since they can be. I'm not sure if it's Mikado in Cherry Hill or not of which he spoke, but it's definitely in the Philly area, either Cherry Hill or Haddonfield. Again, the rest is a mystery until I follow up and make plans to join him there so I can have the "Secret Sushi Stash" revealed to me.

How is it possible I never knew about this? I'd have made a special trip and run, not walked to that bar to scope out Armangnac cocktails!

Kim: PM me next time you're headed this way and I'll join you for far better sushi in New Jersey, that's BYOB and no attitude. I just met a charming gentleman this afternoon who promised to tell me about his favorite sushi restaurant in NJ and it isn't any of the usual suspects like Fuji (my fave) or Sagami. He said he's been going there for a year and a half and hasn't told a soul about it yet for fear of creating a stampede. We've made arrangements to have dinner sometime soon and the secret sushi location will be revealed. He's bringing the German rieslings and I'm bringing the sparkling riesling sekt and a bottle of Austrian Pinot Blanc. Should be interesting and I'll report back. Sorry to hear about your ankle but I'm glad it seems to be on the mend. The attitude of the unconcerned staff at Morimoto has me truly shaking my head. If someone fell down and injured themselves in my restaurant I'd be falling all over myself to make certain they'd have anything they wanted before they even asked for it for the rest of the evening.

I've seen this done with various flavors of Jolly Rancher candies, and with Red Hots. Works very effectively. What's up with putinng it through the dishwasher?

K: The pasta looks YUMMY! And the platter is very pretty. You answered one of my unspoken questions when you said you'd "let the ferrets out" to play. I wasn't sure if you let them have run of the house or not. That'd be great if they were litter trained, but mine always seemed to get mildly retarded when it came to using the litter box consistently. I'd catch them backing up into a corner to poop and they'd look right at me while doing it. It was maddening. Loved the Pelati Sisters story. It was still funny even though I wasn't there.

How about really dark bittersweet chocolate brownies with a swirl of cream cheese in them?

I had a chance to taste the Level last week. My very up-to-the-minute sales rep dropped by so I could check it out. I found it pretty tasty and certainly capable of holding its own with Grey Goose and Belvedere. Sharp looking packaging (tall skinny bottle) as well. Since the Absolut line is our well vodka, I suspect we'll probably end up getting Level as well. I've still not tried a vodka as good as the Zyr vodka. It's a shame it didn't sell well at Rouge and we've discontinued it. We sold lots of it over at Striped Bass, but it just didn't seem to catch on with the crowd three blocks away. Go figure.

Good one! Since there's a dog theme, perhaps some variant of the Salty Dog is in order? Salt rimmed glass, Kurant, Citron, Mandarin or unflavored vodka, Pomi juice and grapefruit juice?

Marlene: Though I've not piped up during your blog week (I was speechless with awe at your lovely home, lovely family and fabulous meals), just wanted to say what a great read this has been. Thanks for letting us in on the inner workings at your house. It's been most enjoyable.

Mark: When I was a kid, someone told me that the pat of butter is what turned common Cream of Tomato soup into Tomato Bisque. That definition has really stuck with me for quite some time. While I'm still not certain of the boundaries of the bisque definition in true "cuisine", but I'll always think of it that way as far as Campbell's Tomato soup.

Oh yes, please. Years ago I had a boyfriend who had a ferret. It was lovely, but did have a rather potent smell... Me three on the ferret pix! I had several ferrets through college and they're like kittens that never grow up and can fold themselves in half and get ANYWHERE they want to. A constant source of amusement. They do have a bit of a smell, but if they're neutered it seems to abate a bit. Also they're no more trouble to give a quick bath in the bathroom sink than a pair of socks. Then they're shiny and sweet smelling for about a week or so. Kathleen, how do your boys take to an occasional bath? Mine actually liked it! To stay OT, I'm really looking forward to hearing about your elaborate meals at Chez Kinsey/Berger.

Some people drink their martinis on the rocks. Why, I can't imagine. It just waters down too quickly. I was always told that rather than waving the vermouth over the shaker, it was proper to bow in the direction of France while holding the vermouth bottle. The best way to get the "whisper" of vermouth is to use a small sprayer. It gives the entire top surface of the drink a very light film of vermouth floating on the top, so you taste it ever-so-slightly with each sip. An ice cold vodka in a birdbath glass is a "Vodka Up". Period. It is NOT a martini, which implies some sort of mixology skills in the bartender. Any monkey can make the vodka cold and strain it into a glass. A real bartender knows how to mix a real cocktail in the manner which their customer would like. If they're a really good and really smart bartender, the drink is made in exactly the same pleasing manner the next time as soon as the customer asserts, "I'll have the usual, please."

Don't hold back. Tell us how you really feel... I'm much more of a Progresso girl myself. On a recent thread about Italian Wedding soup, I believe I correctly identified Progresso Chickarina as the canned version of said classic soup. It's better if you skim the tinny tasting fat globules off the top first. Chickarina is my go to "grownup sick soup" having O.D'ed on Campbell's Chicken Noodle as a kid, much like FistFullaRoux. Any canned soup can be improved by stirring a healthy spoonful of pesto into it. Makes even canned Minestrone a bit more like a bowl of Soupe a Pistou. A dollop of pesto in canned tomato soup covers that nasty metallic taste and the olive oil tames the starch thickened slimy texture too. It's all about making do in limited amounts of time for me. On the weekends when I have time to cook (if I'm not working 6 or 7 days that week!) I will often make big batches of homemade soup and portion it up and freeze the leftovers. That hasn't been happening much lately so I'm back to doctoring up canned and jarred products to have a quick but palatable bite when I get in late and don't feel like fussing anymore.

I just submitted it to the editor late last night so it's not in it's final form yet. Basically, I got Passover friendly recipes from various chefs in Philadelphia and pair kosher for Passover wines with the various dishes. The article is for The Jewish Exponent (Phila. edition) and I don't know if they have a website, and if they do, whether entire articles are available for the public or not. However, I will be asking to have the final version of the text e-mailed back to me once it goes to press and I'll be cutting and pasting it if not providing a link in the PA forum. I'll certainly let you know when that happens. Thanks for asking. I can tell you that I uncovered a hidden gem of a kosher wine shop in Philadelphia that I'm certain not nearly enough people know about. It's called Rosenberg Blue Star Wine Company and is currently located in the Northeast section of the city. Excellent selection of kosher wines and spirits from all over the world. The state run liquor stores have virtually NO selection at all of kosher wines other than the usual sweet and sticky ceremonial stuff, so this was a real treat to stumble upon. In addition, the gentleman that runs the wine shop really knows his stuff and can play sommelier as well, as he often does for clients and kosher caterers in the region.

Andre: Many thanks for your unbelievably thorough coverage of this interesting topic. I just finished writing an article about Passover wines available in Philadelphia (really only from one source - we have a state run liquor system here ) and came across many of the names of wines that you mentioned. I've tried the Yarden wines, Golan wines and the Dalton Cabernet (quite tasty and my favorite thus far), but I realize there are so many more that I need to explore. Your catalogue of my choices will make it that much easier for me to accomplish in an orderly fashion. L'Chaim and thanks again!

Marlene: You already impressed the hell out of me by carrying the Montblanc in the first place. Monogram is optional and probably gilding the lily Touche and point well taken.

Katie, Your comment is well taken and reminds me of an interview for a waiter job I had at a prissy French place (years ago). The person interviewing me requested I give him back his gold Cross pen. I told him it was mine and he got very angry and rattled. I let him act out a bit and then asked him if his initials were also SLS as I flashed my pen in front him. Chow Guy: That's pretty funny! Smug bastard got his, didn't he? Guess you showed him! And doesn't carrying that monogrammed pen say something about you and your level of seriousness and good taste that couldn't possibly come across on paper? No matter how well written your resume is, that kind of class really shines on the face to face. Seriously, I made that comment in all sincerity. If you show up to fill out a job application without a writing implement of your own, what does that say about your general level of preparedness for day to day functioning?? Unless, of course you just sort of wandered in off the street to fill out an application. And what does THAT say about you??? But still. I always immediately take points off for pen borrowing

Bring your own pen - preferably a nice one. This goes for ANY job interview, for ANY position, in ANY industry. If you're unprepared for the interview, filling out applications, taking tests or whatever, how can I expect you to be prepared on a daily basis? You'd be AMAZED at how many people come in for an interview or to fill out an application and the first question they have is, "Do you have a pen I could borrow?" Think ahead about what the interview questions might be and have well thought out answers. For example - What was your favorite job in the past? Why? What was your least favorite? Why? What are your strengths? Your weaknesses? Do you work well and play with others? Dress neatly and be well groomed. That means shaved, hair cut and in place or tied back, no skank under the fingernails, etc. If you don't care enough about yourself, how can I expect you to care about my business or my customers. Be enthusiastic. Be humble without seeming like you have no pride or confidence. Be honest - bullshit ALWAYS catches up with you. Employers really do check references, whether professional or academic. Good luck!!

Holly is da Man!

Ellen: Where've you been for Pizza Club?!?!? Please check out the photos in the PA forum HERE as well as the descriptions of the awesome pizzas we've been having fairly regulary. There are a couple of white pizzas in there that would be enviable models. Perhaps the pizzaolos of some of the pizzerias we've visited would be willing to share a tip or two if you called them?

I'd be more inclined to argue New Haven vs. Trenton or New York vs Philadelphia based on our recent experiences. And why not Old Forge, PA? It's admittedly a different style of pie, but wouldn't it seem a bit short sighted to make a value judgement unless you've tried it?