-
Posts
9,182 -
Joined
-
Last visited
Everything posted by KatieLoeb
-
Klary!! Come visit us in Philly. I'll show you around personally. There's a LOT to see and eat and drink here. World class Museum of Art as well as the largest collection of Rodin outside of France, Academy of Natural Sciences with cool Butterfly and Gecko exhibits, all of the Historical Usual Suspects like Independence Hall and the Liberty Bell. And you only need peruse the PA Forum for all of our favorite places to eat. We'll be happy to show you some PhilleGullet hospitality. Just let us know when to expect you. Some call it propaganda. We call it pride.
-
Thanks! Any particular Dollar Tree store or have you seen them at more than one? Seems Walgreen's has them online. Perhaps one of the local stores will have them as well...
-
OK. I realize this seems like a silly question. But for an upcoming feature I need to recreate my own interpretation of the Pan Galactic Gargle Blaster from The Hitchhiker's Guide to the Galaxy. Part of the drink description is as follows: I'm thinking Pop Rocks will achieve this effect. The rest of the drink and its florid fictional description are already working in my brain. But rather than have to mail order Pop Rocks and wait for them to arrive, I'd rather find them somewhere I can just go pick them up, and commence the experimentation process that will create this drink recipe. So has anyone seen Pop Rocks at a local candy store, novelty shop or grocery in the Philly area recently? Just let me know. I probably won't have time to go pick them up for a week or so, but just knowing where they are would save a lot of time when I start gearing up to get this recipe worked out.
-
The trouble with shucking is that there is no right on the first try. Often there are impaled extremities, or at best, blood and scars. I have a staff of expert shuckers at your disposal over the weekend. I'll be in Friday and Saturday mid-shift. You have my number. I can totally get you hooked up with a private tutorial if you need one. But you have to come to Philly to do it. The train or Chinatown bus makes this trip entirely feasible. We can make you better, faster and less injury prone. We have the technology. You can be the Six Million Dollar Shucker by Monday. You just have to show up. Call me if I can help...
-
In Mexican Spanish, limón translates as LIME, which is quite counterintuitive. I beleive this may be the source of the confusion.
-
Wait a minute. Even a BYO restaurant without a proper bar should have an ice machine for ice water, sodas, etc. Is there no server's station with an ice bin nearby? Can you fill a cooler ahead of time from their ice machine?
-
Chris: I'd definitely try not to focus on too many things at once. Perhaps talking about stocking a basic home bar with liquor, mixers and equipment could be session 1. (Feel free to refer to my article on that subject) Basic techniques and a couple of classic cocktails along with some background on the spirits could be session 2 (e.g. Vodka and Gin - Martinis and Cosmos). Session 3 could be brown liquors and Manhattans and Old Fashioneds. I think it's easier to hold people's interest if they aren't being bombarded with too much information at once. Keeping it all relevant to a smaller sphere each session will allow them to build upon their knowledge from week to week. Having just attended Liquid Lab with Junior Merino (a mind blowing experience, I might add), I thought the way the Lab was conducted was pretty interesting and instructive. We'd taste 5 examples of a given spirit, discuss, and then go back to the Lab where each attendee had a cutting board, knife, jiggers, shakers, strainer, and a room full of booze and fresh produce, juices, anything-you-could-possibly-imagine. We'd then each create 2 different cocktails with the spirit we'd just tasted. Granted, this was geared to professional bartenders to encourage creativity and the ability to make drinks on the fly, but the structure could certainly work in a more guided situation as well.
-
Yeah, and that sounds really good too! ::scurries off to experiment with yogurt in cocktails::
-
It's funny you mention that. At one point someone that worked at 12th Street came in to Chick's and told me I should call and leave a message for one of the managers to see if they could use a consultant for the West Philly store to help them come up with some gelato based cocktails. I suspect my message got lost, because I never heard from anyone either way. But I'd still be interested in helping out with that task if anyone from Capogiro is reading this....
-
Rich read my mind. Mustache Bill's is fabulous for breakfast. It's a landmark.
-
D'oh! Chestnut! Quite right. That's what I meant. Too busy thinking about the ridiculosity of calling that neighborhood SPRUCE Hill.
-
(HOST'S NOTE: As noted in the comments below, the intersection is 45th & Chestnut, rather than Spruce) Intrigued by the recent praise in Melissa Dribben's Inquirer article, Southjerseyepicurean and I decided to brave the wilds of West Philly (or Spruce Hill if you keep up with the latest real estate jargon) to check the place out for dinner this evening. 45th & Spruce is an odd crossroads - partially beginning to gentrify and part ghetto mess. But the corner restaurant is bright and cheerful both inside and out. And the Maroulis family couldn't be nicer or more welcoming. We tried the Med Spreads - hummous, eggplant caviar (aka baba ghanoush), and tzatziki with grilled pita as well as the keftedes, meatballs with a brightly flavored tomato sauce to start out. Both were quite delicious. In fact, the eggplant spread might have been one of the best versions I've tried. Our entrees came with either soup or salad - I opted to try the creamy potato soup and it was very comforting. Not too rich, with the surprise of some chunky potatoes at the bottom. Baked lamb turned out to be a long braised lamb shank in a richly flavored tomato sauce. I opted for the flank steak special, cooked mid-rare as I'd requested and a side of sauteed veggies were cheerfully substituted for the Parmesan fries that were to accompany. (I know. Don't even say it. But I'm trying so hard to be good!) We were also treated to a surprise dish of spanikopita and tiropitas "just to try". Everything was extremely well prepared and clearly made with care and an eye to authenticity. The cost for this gargantuan feast? $58 before a tip! Prices are quite reasonable for the caliber of preparation and the size of the portions. I've still got some steak and veggies to munch on before heading in to work tomorrow night. And did I mention it's BYO?? Always a plus... Had a nice chat about the difficulties of running a restaurant and trying to please everyone. It seems the ten page menu has recently been trimmed to just half that. Jasmine, our server and daughter-in-law of Chef Dimitri was very pleasant, and happy to explain all the dishes to us. Her husband Michail came out to chat with us after dinner. These are really nice folks that are trying to bring a bit of their home culture to the masses. And I'm all for helping the little guy make a go of it. For a city the size of Philadelphia, it's a sin that there aren't Greek restaurants of the same caliber that you get in New York or Chicago. There's a lot of just passable stuff (Effie's, South Street Souvlaki, etc.) but nothing that really knocks it out of the park. While Demetri's might not be on the same white tablecloth fine dining level as Molyvos in Manhattan, it's still going to keep me from starving for good Greek food in between the festivals at St. George's on 8th Street and Annunciation Orthodox church Elkins Park. I left Jasmine with my email address for their mailing list. And I already received my fist email specials list tonight! Extra points for vigilance and follow through. Here are tomorrow's specials: MONDAY: MAC-N-CHEESE (Gnocchi with Asiago) FLATBREAD (Pesto, plum tomatoes,roasted peppers, fresh mozzarella & spinach) LUNCH: PIZZA STEAK & FRIES NY STRIP SALAD (Spring greens, roasted peppers, goat cheese & walnuts) CORNED BEEF SPECIAL(swiss cheese, coleslaw,russian dressing on rye bread) DINNER: MOUSSAKA (roasted eggplants, potatoes, ground beef & bechamel) SAUTEED SALMON (3 cheese tortellini in rose sauce) In our conversation, it came up that they are no longer serving breakfast. They're now opening at 11AM to start their 80+ hour work week. If I lived closer I'd certainly order lunch there, but I suspect I'll be having dinner again in the near future. Those of you that live or work nearby should give it a go and report back. After years of watching many restaurateurs succeed in spite of themselves, I'd be delighted to see hard work and genuine passion for the craft win out...
-
A resounding second on the Wedge soda. I love that stuff. The flavors are good too. There's Cherry Wedge and Peach Wedge too. And the regular Wedge tastes less fake than Fresca. It's all good with a bit of tequila and a squeeze of lime in it over ice in the hot summer sun. But don't tell anyone I said so. I have a reputation to maintain as a "mixologist".
-
Today at my local Farmer's Market, one of my favorite vendors gave me this: Prettiest and most fragrant bouquet of basil you'd ever want to see. In addition to making an enormous batch of pesto that's resting in the fridge and freezer in separate containers, I decided to revisit an old favorite summer cocktail. I can't remember the name of this one, but it's always refreshing... Lightly muddle 3 basil leaves with a small amount of agave nectar in the bottom of a Collins glass. Add 2 oz. tequila, .75 oz. fresh lime juice and ice. Stir to incorporate and top with 1.5 oz. ginger ale. Sip and sigh. Repeat.
-
Sounds like a twist on a Pimm's Cup without the Pimm's... I think I'd have liked that drink better with Hendrick's, but that's me. I like to save the Bluecoat for citrus and fruity variations. I like the Hendrick's moreso for the savory/cucumbery variants.
-
Chef: I've had a lovely dinner at August, but if you haven't been, I'd check out Cochon. Perhaps not "modern" by the regular definition, but certainly an interesting and updated take on house made charcuterie. It would be my Death Row meal request for sure.
-
Wine & Spirits Bargains at the PLCB (Part 3)
KatieLoeb replied to a topic in Pennsylvania: Cooking & Baking
Sipping a glass of Airlie Willamette Valley Pinot Gris 2006. $16.99/bottle. Bought mine at the Columbus Blvd. store, but they're almost out according to the website. This is a very flavorful summer white. Big peachy and apricot flavors along with a hint of citrus peel on the back end. Soft enough to drink alone but also enjoyed it with some rotisserie chicken. Great pairing with the chicken. This would compliment a wide range of foods, from the rotisseried chicken I mentioned above to light pasta dishes or grilled fish and seafood. It's almost a lateral move from overoaked California chardonnay, but in a good way. Quality Oregon Pinot Gris is hard to find at this price point. I'm going to try snag a couple more bottles of this before they disappear. Seems I might have to search outside of Philadelphia County though. Seems the PLCB has quite a few wines available from this winery. It doesn't seem a huge leap in logic that if their Pinot Gris is this good that perhaps their treatment of other Alsace varietals might be equally successful. Makes me curious to ty their gewurztraminer or the riesling as well as the blends.... -
Try Gertrude's in Ventnor. Owner Neil Elsohn formerly owned the Water's Edge in Cape May. Gertrude's is BYO. A good friend of mine waitresses there on the weekends. Ask for Karin to be your server and say hi for me. Right in O.C. proper there's Bashful Banana Cafe on the boardwalk that great for breakfast or lunch. For dinner, we tried Periwinkle's and enjoyed it, but it was a bit precious.
-
Why don't you substitute Aperol, Campari's orange flavored cousin (made by the same folks) for the grapefruit flavored Campari? It's just slightly less bitter and there's a lot going on there already without adding a fourth flavor to the mix...
-
I presume you mean de-veining shrimp. Veining shrimp sounds like a truly tedious and thankless task, seeing as how they need to be de-veined again before you eat them.
-
Mmmmmm! That sounds tasty too, Jeff! Might have to mess with that a little later in the summer when the good peaches can be had here up north...
-
John: I look forward to my next opportunity to avail myself of your astutel guidance and advice. It's been far too long since my last visit to France, and I know my next visit will be far richer as a result of your hard work and dedication. Merci and Bonne Chance in your further endeavors as Host Emeritus!
-
Finally screwed around with the Peach cder, mint and bourbon as planned after getting home from work tonight. Every once in a while things work exactly as I've envisioned in my head. The end result tonight was one of my better efforts in some time... Georgia Julep 6 or 7 large leaves fresh mint .25 oz. agave nectar 2 oz. bourbon (I used the Eagle Rare 10 yr, old because I have it in abundance) 1.5 oz. Peach cider .75 oz. fresh lemon juice Dash Fee Brothers Peach bitters 1.0-15 oz Bitter Lemon soda Here's the visual pictorial:. Muddle mint in agave nectar and top with ice. Add bourbon, cider, lemon and bitters and shake well. Strain into a tall glass and top with Bitter Lemon soda and stir before serving. Garnish with a spanked sprig of mint if desired. This is just as I'd hoped. A tall, more refreshing and peachy julep. I love bourbon and bitter lemon already, so this was only a very slight stretch from a combo I already loved...
-
You'll love this place if you aren't expecting anything fancy. Food is always good and plentiful, atmosphere is a loud family style restaurant filled with families. There may be kids running around. It's pretty casual. Service is friendly but occasionally "relaxed" by American standards. Large menu, large portions, everything authentic and delicious. The dishes we've photographed are all excellent and representative, but I suspect plenty of the stuff we haven't had is equally good. The only thing I ever ordered there that was a disappointment was the paella. Not enough protein on it for the price. But it was HUGE... Get the aranitas, no matter what. That garlic sauce is the best...
-
I thought those cabbage looked gorgeous too, but already have a leftover bit of a head from last week in the crisper. If the arrowheads are there next Sunday I will surely give them a try. My finds today were some beautiful mint and a jug of peach cider I'm dying to turn into some fabulous summer cocktail. A tall refreshing peachy julep of some sort. I'll let you all know how that turns out when I figure it out...