KatieLoeb

Yay Holly! And we'll recognize you from the grease stains? I managed to resist the pastries last weekend, but you're right. It might be just a little more will power than I possess to do it twice! We hope you'll join us!

Andrew: Is there some other appropriate Classical garb? You being the expert on such things Herb and I thought we'd leave the costuming to you...

I feel like I'm in a Looney Tune. "I'll be the one with the Red Carnation in my lapel..." The church is on the west side of 8th Street, between Spruce & Locust - just a little ways up from Pennsylvania Hospital. We meet by the gates between 6:45-7:00PM. Gary is meeting us too, so there's at least four of us for now. Lisa - are you and BF going to join us? We'll be the ones in the togas with the red carnations Libations to follow. Perhaps a stroll to Capogiro for gelato afterward?

My fave "grab-and-go-red" to have on hand is the Osborne Solaz from Spain. It cost about $7.00 is NJ (shh-h-h-h!) and is 80% Tempranillo/20% Cabernet. Tastes like a slightly more powerful Rioja, is smooth, medium tannin and body and very food friendly. Total Wine carries it at that price point.

Tonight was the total cheat, slam me together in the wok dinner. Stir fried some premarinated pork shoulder cut into strips ($1.99/lb. at Han Ah Reum!!!) with garlic in wok. Dumped in bag of frozen oriental vegetables and continued to stir fry. Boiled the ramen from a packet of chili flavored Maruchan Ramen Noodles and fished them out of water into the wok. Used about 3/4 cup of "noodle water" and half the seasoning packet from the ramen to create a sauce with a small amount of cornstarch slurry. Total time - 10 minutes. Taste score - 7 out of 10. Not bad for a really quick throw together! And I have enough leftovers for two lunches

Yank Sing is supposedly the best Dim Sum joint in SF, but was closed when I visited between lunch and dinner so I can't testify first hand. I had a truly memorable dinner at The Slanted Door that was far less than $100/person. Really cool Vietnamese menu, very interesting wine list packed with lots of German, Austrian and Alsatian wines that complimented the menu (by the glass as well as the bottle!), and very professional and helpful staff. Reservations are an absolute must, as the place seems to always be packed. I also had a great lunch at Swan Oyster Depot. A retail fish monger with a short counter and a few seats. Worth the wait for tremendously fresh seafood in a very casual atmosphere. I also highly recommend having a "proper" cocktail at Top of the Mark, the penthouse restaurant/bar at the Mark Hopkins Hotel. Go at sunset and see the entire city through the floor-to-ceiling windows. Views of both bridges and Alcatraz. Very romantic. Piano bar and a very grown-up attitude.

I happen to have a paella pan, which I use on the stove top to start the dish, and then finish it in the oven, covered with foil until the saffron flavored broth/wine liquid is all absorbed. Paella is not a highly seasoned dish, but rather allows the ingredients to shine. I like to use chicken thighs, chorizo, calamari rings, shrimp and some clams and/or mussels as available. There have to be peas added toward the end and some roasted red pepper strips arranged across the top. Otherwise it's pretty much a "clean out the fridge" casserole, brought to a higher plane by the addition of the saffron to the broth. Pretty simple stuff. And always a crowd pleaser. There was a great version of paella done on FoodTV awhile back, with Padma Lakshmi hosting. She helped make a giant paella over a fire outdoors. I could practically smell it coming through the TV set! That recipe doesn't seem to be in the FoodTV recipe archives though.

Amen. Or the smell. Double Amen to that. Although I once smelled a very botanical type gin that sort of smelled like a men's aftershave. That wasn't too bad, but it still couldn't get me to taste it! I'm actually not too crazy about scotch either. I like Oban (thanks, David!) because it doesn't smell like dirt or peat. But that's the only one. I'll stick to bourbon - much more my speed.

Brains or kidneys (but I love sweetbreads!), blood sausage, kiwi fruit, grapefruit juice (I like pink grapefruits themselves though - go figure), tonic water (so acrid - blech!), rutabagas (even nastier than turnips which I sort of like). Tripe I can take in small doses as in a Pho or Pepper Pot soup, but no big honking plates of it, thanks. I like caviar, again, in small doses, but can't understand why some people could eat it with a spoon. I really don't like the large salmon roe that come in sushi. Too slimy and just plain icky for me. Most of my food dislikes are taxtural and not necessariily taste based. But I really don't like the taste of gin!

Brains or kidneys (but I love sweetbreads!), blood sausage, kiwi fruit, grapefruit juice (I like pink grapefruits themselves though - go figure), tonic water (so acrid - blech!), rutabagas (even nastier than turnips which I sort of like). Tripe I can take in small doses as in a Pho or Pepper Pot soup, but no big honking plates of it, thanks. I like caviar, again, in small doses, but can't understand why some people could eat it with a spoon. I really don't like the large salmon roe that come in sushi. Too slimy and just plain icky for me. Most of my food dislikes are taxtural and not necessariily taste based. But I really don't like the taste of gin!

i'm planning to check it out. hafta see how it compares to their Friday lunches. Herb: Dinner on Thursday? See if any others want to join us. I could definitely meet you there around 6:30 or so. Game? Anyone? Pawlak? Bueller?

I am forever craving Greek food, and am usually disappointed with the Greek offerings in the area. South Street Souvlaki is adequate in a pinch, and close to home, but everywhere else just acts as methadone for the food jones. I've tried Effie's and was not impressed and Zorba's too (better, but still not that home cooked comfort quality I seek). There's a pretty good Greek restaurant in Glenside across from the Keswick Theater (Athena's I think?) and I had dinner there before a show at the Keswick recently. It was above average, but a hike under normal circumstances. It seems like there hasn't been a truly great Greek restaurant in the area since Chef Thedore's closed back in the Jurassic era . Has anyone tried Mokas up by Drexel yet? Dmitri's is good (one of my very favorite restaurants, actually), but sort of strays a bit from the "Classical Greek" cuisine I seek. I wish there were a truly excellent Greek restaurant in Philadelphia like there is in New York in abundance. One of my faves there is Molyvos. So far in this area I've found the "church ladies" at the festivals are the best cooks by far! This is sort of like Greek haggis, is it not? I think it's more of a traditional Easter dish, and not the usual sort of thing. There are grilled "Meats of many varieties" at the Annunciation fest, but no offal from what I could tell...

Frequent Dining Companion SouthJerseyEpicure and myself checked out the Annuciation Greek Orthodox Church Food Festival on Old York Road in Elkins Park, PA today for an early dinner. Opa! The food is AWESOME! Huge portions of roast lamb, pastitsio, mousaka, lemon chicken and various grilled souvlakis and gyros were awaiting. We didn't even try the amazing looking pastries that were also offered. I had the mousaka and it was a large square of tender eggplant and ground beef with a layer of thick-enough-to-stand-on-its-own bechamel sauce atop. There was orzo on the side. Companion tried the roast lamb that was tender and delicious accompanied by string beans with tomatoes and onions and the yummiest roasted lemony potato wedges ever. We both went back for some Spinach pie and I got some stuffed grape leaves that will serve for a very nice light lunch tomorrow. But I had to sneak a bite and the spanikopita is flaky and dense with spinach and the grape leaves are the tastiest I've ever tried. Lots of music and dancing to entertain the crowd, and a small bar serving Greek wines and Ouzo if you're feeling so inclined. There are rides, games of chance and other typical fair-type junk food (funnel cakes, candy apples) as well, so it's a great place to bring the kids. Entrees range from $8.00-10.00 and come with side(s) and a small Greek salad, side orders are $3.00-5.00 and souvlaki is $5.00. Pastries were all between $1.25 and 2.50. Great food and lots of fun! Open Noon-10PM through Monday.7 The St. Georges Greek Festival on 8th Street is NEXT weekend May 29-June 1 I think. We may have to do some comparitive eating!

Ahhh. The infamous Bob & Barbara's "Happy Meal"!

Thank you Chef! I have forwarded the information to my friend. Many thanks for your kindness, Katie

My own special trick for creating lightness of texture in my hummus or baba ghanoush is to add a few heaping tablespoons of unflavored low-fat or non-fat yogurt to the food processor for the last go-'round. Seems to create a much fluffier textured end result without changing the taste.

I had Apple-Rosemary sorbet as an intermezzo at my wedding feast. Very tasty stuff. There is a gelateria here in Philadelphia that does some pretty interesting flavors too. Goat cheese-Honey-Thyme, I think was one. Lots of tropical sorbets like kiwi, mango, mamey, etc. Also a really delicious burnt caramel.

Steve: Thanks for the kudos, but I honestly can't take credit for this sneaky little trick. At my very first restaurant job ever (a good decade or so ago, and I TOTALLY weaseled this job as a manager/server with virtually no experience) the owner of the restaurant's girlfriend was our pastry chef. She's the one that taught me the Kraft caramels trick and I must say, it's come in handy over the years. Just nuking some caramels and pouring them over the bottom crust of a basic or flavored cheesecake recipe made for a delightful surprise when you put your fork through it. This was before Dulce de Leche was a "fashionable" flavor (and always was and will be, one of my favorites) so the unexpected layer of oozing caramel was a real delight. I probably don't have the "function under pressure" personality for back of the house, as much as I love to cook. Heck - I'm more of a "back-of-the-front-of-the-house" type girl since my skills lie in adminstration, POS programming, accounting, cost control, etc. I'm sort of over the late nights and babysitting waitstaff portion of my career. I prefer a more-or-less day job in the office!

I'll probably get laughed out of here, but the Kraft caramels melt in a pyrex container very effectively in the microwave... I used to do this and make a layer of caramel at the bottom of a cheesecake. Deadly and delicious and most importantly - easy!

Oh yes - please make sure I'm on the distribution list for the memo regarding matching outfits! I just hate it when no one tells me these things... I'm not so sure about the Daisy Duke shorts. I could probably get away with the halter top, but those all-day-wedgie hot pants might have to go!

Nightscotsman: That sounds absolutely delicious! I am headed downstaris right now to have the bartender make one up!

The Gosling's makes the BEST daiquiris because of the depth of flavor. It seems to cut through other ingredients better than the Myers. Martini Beach in Cape May (I work there in summer time) serves a Caribbean martini that's made with Cruzan pineapple and coconut rums, sour mix and a float of Gosling's on the top. Delicious and deadly. I speak from experience that one should never have more than two.

In addition to the tap behind the stove for filing pots (brilliant!), I'd want a foot pedal to operate the water at the other sink for when hands are full or scouring. Pull up shelves in the cabinets for larger appliances like the KitchenAid mixer, food processor, etc. so as not to take up too much counter space. Pull out cutting board; divided drawers; a spice cabinet with pull out shelves (like bookshelves) that go "into the wall", that are accessible from both sides and go back into the cabinet; pot shelves that have racks inside the doors for pot lids; mediterranean tile backsplash; Corian countertop; butler's pantry; dual temperature wine storage fridge; wood burning brick oven with a rotisserie (like Lydia Bastianich has in her kitchen) for cooking meat on a spit and pizzas. Well - you did say money was no object!

Steve: You're right. My secret is out. I had not ever been to Wegman's before. And alas - I did not notice if there was a pastry section or not. Since it is something I and my waistline are actively avoiding, I didn't go out of my way to find that department. The beautiful marinated goat cheeses and cheese based savories in the cheese section were enough to cause the inevitable Pavlovian reaction for me. I agree that price isn't the factor at Wegman's, although I thought the quality and depth of selection made the cost differential (when there was one) well worth the cost of admission. I don't often spend $8.99/lb. on steaks, and when I do, it's usually at the butcher shop - either Harry Och's at Reading Terminal, or Sonny D'Angelo down at the Italian market. The steaks I bought yesterday were a special that was being marked down because it was the last "sell by" date. Definitely a bargain and they went right into the freezer. Some of the produce was priced below other supermarkets and the quality was inifinitely better. The raspberries are PERFECT - and about 1/2" across each. Yes, the produce at the Italian Market or Reading Terminal may be cheaper, but it's bruised (or worse) and not as esthetically perfect as the produce at Wegman's. Depends what I want it for. If I'm making a pear cobbler, then I'll happily go to the Italian market and buy a baket of them for $3.00 in season. If I want to slice them and have them with some cheese and wine or just eat them out of hand, I'd much rather buy them at Wegman's. I believe we eat with our eyes too and "pretty" food has it's place.

Since I had a few errands to run today on the western Main Line, I decided to go scope out the Wegman's for myself. Ohmigosh! This store is amazing! First of all, let me point out that I am so unaccustomed to friendly and helpful store personnel that I call the local Acme the "Smack-me" market, because the help is so rude. I felt like I was in the Stepford Grocery. Every single employee was glowingly helpful, asked if I needed any assistance or would like to taste anything, etc. WTF???? This has never happened anywhere I have shopped before, and that was a pleasure unto itself. The produce selections were well priced, surprisingly deep in representation, and very fresh. They had FIDDLEHEAD FERNS, ferchissakes! I bought two lovely containers of raspberries for $4.00, a bag of baby carrots for $1.00 and a package of Sugar Snap peas for $2.00. Fabulous. Great price on my favorite Stonyfield Farms yogurts as well. Fabulous fresh bakery. Bought a loaf of whole grain bread that is just as good as anything I've had from Metropolitan or Le Bus. The cheese section is phenomenal and the prepared foods (while not inexpensive) make Whole Paycheck look like a Third World delicatessen. I purchased a pre-marinated (Lemon-Garlic) Turkey Breast London Broil for less than $4.00 and brought it home and seared it and finished it in the oven. It was juicy and delicious and will make for several good lunches this week as well as tonight's dinner with the steamed baby carrots and sugar snap peas. I also found two gorgeous marbly steaks on special that I have wrapped up and frozen for later this week or next weekend. The Oriental Buffet (@$5.99/lb.) was incredible and I purchased a small container of various selections for lunch. The food was as good or better than many Chinese/Thai restaurants I've paid far more for entrees at. The Thai Shrimp with Red Curry was a real standout. The buffet was very crowded, but now I know why. The food is REALLY good! I can hardly wait for a Wegman's to open a little closer to the city. My understanding is that King of Prussia and Cherry Hill are both on line for within one year. I can totally see myself becoming a very regular shopper there. For now I will make the schlep to Downingtown infrequently, but with big receipts! Well worth the drive for the quality and selection.