KatieLoeb

Michael: If you get out of your other obligations early enough, please stop at Chick's and say hello and have a drink. I'd love to see you! I hope you find things to eat. I have no doubt you will be able to. A brief stroll through Chinatown ought to turn up something you can both eat.

YAY! Chef Jose Garces wins Battle Melon over Bobby Flay! Awesome. Chef Garces was nice enough to throw a big party for his friends and employees at his new restaurant Distrito, Sunday evening during the broadcast of his Iron Chef America battle with Bobby Flay. Great episode with the added twist of having to have a frozen element in every course. Winning menu was as follows: Desayuno Fresh Melon, Quail Egg, Bacon Crisp, Cream & Maple, Cooled with an Espresso Granita Sliced Ibérico & Cantaloupe Terrine Melon & Serrano Ice, Fresh Herb Salad Ceviche Sandia Toro, Melon Lime Bon Bons, Sandia & Tomato Orbs Som Tum Kobe Beef, Wintermelon, Radish & Carrot, Pickled Honeydew, Peanut Dressing & Fresh Herbs Mosaic Melon - Charred Melon Cubes, Ricotta Cream, Watermelon Puree, Anise Lemon Espuma The global approach definitely helped cement the victory. Lots of different cuisines represented. The platings were gorgeous. Congrats to Chef Garces and his team for bringing it to Bobby Flay! Woo-hoo!

Well that sucks then, doesn't it? Is it possible that all the Asian markets have that smell because of the aisle of dried fish and other unidentifiables? I can't believe a place that was pristine just a short week ago is that manky already. The Cheltenham Avenue H Mart is my go to, since I tend to be in the 'hood more often than Upper Darby. There's a whole food court in the middle for my post shopping munching.

Thanks Chris! Glad you're still enjoying the drink. It remains one of my favorite gin delivery systems as well...

It's always better the second night. In fact, it gets better for several days. I've been eating mine over the grains and on crackers all week. I think I'll make a ratatouille omelet before the week is out.

I grab the bourbon bottle when I want something sweeter. Rye when I want something a bit spicier. The best of both worlds is the Bulleit bourbon. More rye in the mash = spicier bourbon.

Aw heck, Maggie. I wished I'd known. I'd have happily treated Thai to a Philly Cheesesteak or Roast Pork Italiano sandwich in exchange for a housecall for my always maddening 'puter. I wish him luck. It's a pretty long trip he's in for and a brave lad for attempting it. Very cool idea. I hope more folks show him kindness on his way. Man can not live by junk food alone...

I freeze leftover ratatouille all the time. If it's too watery when it defrosts, I just let it drip in the sink through a colander for a few minutes. Good as new. I freeze it finished, complete with all herbs and seasonings.

I suppose it is pretty easy for a brand spanking new place to look shiny and, well, NEW. But the help was all over the place, spoke reasonably decent conversational English, seemed to be straightening and restocking quite a bit, etc. Definitely unlike any of the other large scale Asian markets I've seen with the exception of the big H Mart up on Cheltenham Ave. Certainly a step up from what's been available in the greater downtown area. For now. I'll report back after my next trip there. And I'll try to take some pictures too. Or maybe just get philadining to accompany me with his camera and vastly superior photographic skills.

For some reason I can't edit my former post. Here's the pressure cooker ratatouille over Harvest Grains:

One of my exes in college was on the swim team and about 19 years old at the time. He could eat a pretty wide swath through any cafeteria, and would always have seconds and thirds and never gain an ounce. I was pea green with envy. Of course as soon as the season was over he'd have to ease up. I remember his jeans getting a bit too tight and him having to start pushing the plate away. Of course if you're training like that 24/7/365 I guess you can do whatever you want to/need to. Michael Phelps is pretty dreamy. I'd be delighted to have him as a customer, any day.

I just finished making a gigantic load of ratatouille on Monday. I'd been to a local farm and they had $1 baskets of yesterday's produce. I couldn't resist. For $2 I had an entire basket of tomatoes and another of eggplants and peppers. The tomatoes ended up as cream of tomato soup that very night. I used canned chopped tomatoes in the ratatouille instead. I had the bright idea to make it in the pressure cooker, thinking it would simply be done faster. It was done faster, but it also broke down the veggies a bit more than I would have liked. Nonetheless, it's still tasty and I've been eating it all week as well as putting a big container of it up in the freezer. There's Vidalia onion, fresh garlic, a few green and red bell peppers, a Cubanel pepper or two, two white eggplant and one regular dark eggplant, green and yellow zucchini, a small can each of chopped red and chopped yellow roma tomatoes, a couple of tablespoons of tomato paste and a big handful of fresh basil chiffonade. I wished I'd remembered to put some capers in. I'll take a picture tomorrow and edit it in so you can see the final result. Not too pretty, but very tasty!

A couple of days ago I went and explored the new Oregon Market, a giant Asian Market that's opened at 320 Oregon Avenue in South Philadelphia, right next to/behind the Oregon Diner. The place is huge, very clean, well stocked and the prices are excellent. There was a bit of a Mexican/Latino flavor in some of the inventory as well, probably reflecting the local immigrant population. I was pretty impressed with all of the various boxed and canned goods, home wares and the fresh fish and meats all looked really good. Fantastic fresh produce too. In fact I bought some cubes of pork shoulder and marinated them in a packet of Tocino flavored marinade I'd bought and then stir fried them up with some snap peas from the produce aisle. Turned out pretty good and went well over some Trader Joe's whole grain pasta/sous cous mix I'd made the night before. For those of you that are a little tired or leery of the hygiene at the Washington Avenue or Chinatown markets, this might be your new Holy Grail for Asian shopping. Oregon Market 320 Oregon Avenue 215.336.5858

Whatever happened to the Corpse Reviver No. 1?? Can anyone explain that one?

Come on in! Make sure to introduce yourself when you stop by. I'll be working this week through Saturday so I hope I'm there when you stop in. Front Stoop Lemonades are always in season (for now). I'm just starting to think about the fall cocktail menu and more autumnal flavors...

Enjoyed dinner this evening at Everyday Good House, following Philadining and Craig Laban's recommendations. This place is excellent! Everyday Awesome House is definitely what we ought to be calling it. I had dinner with my dearest friends and their children, my de facto niece and nephew who are quite the adventurous eaters. We tried the Dulsot Bibimbap, Seafood Pancake, Spicy Stew with soft tofu, and spicy beef, seasoned shrimp and pork shoulder to grill. Everything was fresh and delicious. The staff was quite accomodating and helped us grill everything up. The banchan was all good with the exception of the gelatinous bean thing that was slightly fishy and no one enjoyed. Kimchee was first class. Tons of food and a few leftovers for all of about $80 for five people before the tip. A bargain to be sure. Will definitely be hitting this place back up again in the near future. The fact that they're open really late might make it an occasional stop on my after work rotation.

Is there a pic of the finished/plated chicken wafffles?? Oh, please? I am all a-twitter imagining what those must've looked like. They sound absolutely delicious!

You're absolutely right, Sam! I hadn't thought of it that way. I surely would never have known about it were it not for the discussions here or visits to Pegu Club and other bars that had it or would make me one. So what's the next drink to be plucked from obscurity to fame? I've often thought of making something other than a Harvey Wallbanger with Galliano, just to help every bar in America get rid of that tall dusty bottle on the back shelf...

I gotta stick by my Front Stoop Lemonade recipe as being uniquely Philly. Bluecoat gin is distilled in Philly. Thai Basil is a nod to the rapidly growing Asian population in South Philly. We have Front Stoops, not back/front porches, hence the name of the drink.

I don't think it's the Xochitl "people" (who are also the Marigold and Zahav "people") but the chef there and some of his family members. The sign has already said Paxia for a couple of weeks, at least.

I went farmer's market hopping today and came home with a king's ransom of vegetables. Tonight's project was a garden fresh cream of tomato soup, made in the pressure cooker for speed, and then buzzed up with the immersion blender. Some Parmesan-Pesto flatbread on the side as well as the last of some leftover Chinese take out from a couple of nights ago to round out this evening's repast. Tomorrow's project - a cauldron of ratatouille; half to be frozen and the rest to be enjoyed for the next several days either over some rice or grains, or in an omelet.

After reading this thread earlier in the evening, and realizing I had all that I needed on hand, I am so impressionable that the following resulted: I'd forgotten how much I absolutely love these. I'm on my second one. Damn all of you. Every last one of you.

Finally went and checked this place out. What a lovely farm and such helpful folks! I've purchased enough vegetables for an enormous batch of ratatouille, a big batch of tomato soup and some just plain good eating for a grand total of $7.90!! Ohmigosh! There's a secret stash of "Fill-up-a-basket-for-$1" produce in the back and that's where the tomatoes, peppers and eggplant all came from. Bought some onions, zucchini (green and yellow), donut peaches and a ginormous canteloupe as well. The nice young lady manning the cash register was even nice enough to go cut me some basil and just give me a handful of it at no charge. Did I mention this gigantic haul of produce was less than $8? I can hardly believe it. I better go start slicing and dicing...

A little something I made up a while ago. The Pearl Plum vodka is realy delicious and instantly made me think of Asian inspired things. Plum Blossom: 2.0 oz. Pearl Plum vodka .5 oz fresh lemon juice .5 oz. pineapple juice .25 oz. St. Germain liqueur 1 tsp. Luxardo Maraschino liqueur splash cranberry juice dash Fee Brothers Lemon or Grapefruit bitters Lemon Twist Shake and strain into a cocktail glass. Garnish with lemon twist.

Methinks we tasted these as prepared by David Wondrich at the Morning Glory Cocktails seminar that took place at Cafe Adelaide. It was early in the morning after a late night, so the details are a bit fuzzy, but I recall this being utterly delicious and a fabulous way to consume the hair of the dog...