KatieLoeb

The "good for you" aspect of the ginger beer gets lost when you put the booze in it, however.

Is the purpose here to create a carbonated and alcoholic ginger beer? Most of the commercial varieties I've seen are merely a very spicy non-alcoholic version of regular carbonated ginger ale. I make non-alcoholic ginger beer via the Audrey Saunders recipe and carbonate it with a splash of ginger ale and it works just fine. Just seems like the fermenting and bottling process is a lot of work for nothing, unless it somehow tastes better with a light alcohol content. Is it worth all the fuss?

Wow. All I can say is WOW! The food and drinks here are amazing. It's a humongous space that was mercifully not too crowded when Philadining and I checked it out. It has the potential to be a bit like a stadium during a World Cup Soccer match. Drinks are creative and interesting and the food, OMG the food! It's almost too elegant for the atmosphere, but in a good way. Beautifully composed plates with incredibly complex layers of flavor. Authentic flavors, taken to a new level. There ain't no dumbing down going on here, that's for sure. Service was incredibly pleasant, cheerful and informative as well. You can tell the staff enjoys working there. I'll wait for the food porn photo spread and comment more then, but for now, get thee over to Distrito. Jose Garces and Chef de Cuisine Tim Spinner have a real winner on their hands.

Two friends of mine went last week while I was out of town and unable to join them. They really loved it! Dips are good and the lamb entree came highly recommended. Actually, every single review I've read about this place has been excellent. It's high on my list of places to try soon.

I've been drinking lots of tall citrusy drinks. Either a Front Stoop Lemonade of my own creation, a St. Germain spritzer with sauvignon blanc, some soda and a twist of lemon or a tall gin gimlet with Plymouth, a splash of St. Germain, a squirt of fresh lime cordial and soda or bitter lemon. A customer ordered a Lillet and soda with an orange twist a couple of weeks ago and I was like But of course! I had one later that night and it was just the perfect light summer cocktail.

I've found a use for the Stroh 80. I keep it around for a TheraFlu toddy when I'm sick as a dog with the flu or an upper respiratory infection. Put a shot of this into the OTC TheraFlu and consume. Go to bed. Sweat like you're the subject of an exorcism. Wake up feeling better, if not completely cured.

I agree with you, Kalypso. While I'd love for my buddy Adam to win, I'd be happy if Aaron won too. But I'm not sure if you can talk someone off the ledge who is just that completely discombobulated on camera. Same thing with Lisa - she's just too much to handle. Like Sandra Lee with a computer chip in her brain and the Type A personality that never stops to breathe. She strikes me as the sort of person that carries a datebook that's laid out in 15 minute increments. Too nerve wracking to watch. :shudder: How much of the entrant's "point of view" is actually incorporated into whatever show they get? Is it a guarantee that their show will be about their "specialty"? What was Guy Fieri's "point of view"? Could they just be told that their new show is about whatever market segment FTV feels is underserved and be trained and packaged to do that? I'm sure the marketing department has a pretty big say in what eventually ends up on the air. I think Adam's personality is his strongest asset (and he's really fun in person, trust me) and the rest might all be a moldable thing.

I've never really liked Phoebe's much. Ordinary and really fatty is how I'd describe the ribs. Ron's Ribs down the street from their South Street location was always better. I never understood how they stayed in business, unless it was all catering. They stole their ideas from a former employer (Miss Amelia's BBQ) that does it much better and more successfully. There's little barbeque in this town. In the land of the blind the one eyed man is king.

Oh. My. God. That looks amazing! A new entrant into the not-a-cheesesteak-and-a-way-better-sandwich contest? Looks like a winner to me. Must have one of these as soon as I get back.

Goya makes a peach nectar (melocoton on the label) that works well in cocktails. Look for it in the Latino seciton of the supermarket.

Check these links: Bastille Day at the London Grill is always fun. Owner Terry Berch dresses up as Marie Antoinette and throws Tastykakes/Twinkies down from the ramparts of the penitentiary and is then "beheaded"to the delight of the crowd. The White Dog Cafe also has a history of celebrating Bastille Day with a block party.

← I haven't tried the stuffed cabbage from Krakus, so I can't really say. I usually just buy pierogies when I go there as well as mustards, teas and other dry goods. I'll check those out sometime soon, though. I loves me some galumpkies!

I'd certainly be up for that, but it would have to be on a Sunday or Tuesday so I could make it. They're closed Mondays, my other night off. Anytime Sunday or Tuesday from 7/27 onward. Not that it's all about me or anything.

Where he won the case, or where he has to go to collect it? Not sure where you're referring.

The schnitzels in my past have always been pounded flat wagon wheel sized breaded and fried pork or veal cutlets. But the rolled and stuffed one is a thing of great beauty. And flavor. The couple at the next table highly recommended the chicken fingers, which Jovan explained to us he also cuts to order. The food here takes a little while to come out. Not a place to go when you're in a hurry. But it's all worth the wait. Baby Vito is cherubic in every way. Straight out of a Renaissance painting with the blond curls and all. He will undoubtedly be a member of the Olympic gymnastics team in 2024. Big brother is a bit less of an extrovert, but is quite charming as well. The whole family is in attendance and couldn't be more gracious. Loads of fun and much like being a guest in their home.

I'm surprised this place doesn't already have a thread of it's own, but here goes. A tiny former corner taproom in greater Port Fishington, at the corner of York and Memphis Streets. Four blocks down from Memphis Taproom. A few short blocks off of Aramingo Ave. Who knew??? We LOVE this place. My new favorite ethinic eatery in town. Homemade Eastern European fare that is so fresh it takes a while to come to the table, because the chef is butchering everything to order. Mindblowing. Holly was kind enough to accompany me here this evening on a reconnaissance mission for some authentic Yugoslavian fare. We weren't disappointed. It's a lot like eating at Grandma's if your Grandma is from Belgrade. We started with a plate of the steamed mussels. Apologies for the bad lighting and cell phone pics and also because these were half gone before we remembered to take the picture: Garlicky and delicious. With good Sarcone's bread to dip in the sauce. Nothing is delivered to Jovan's. They go out every single day and pick up fresh produce and bread for that evening's meals. That's a lot of work for a small corner tap room, but Jovan assured us that he doesn't want to serve anything he wouldn't want to eat himself. His dedication is admirable. I ordered the Stuffed Cabbage. Note the absence of the usual sweet-n-sour tomato type sauce. These are made from freshly pickled cabbage leaves stuffed with ground pork, veal, rice and peppers. The pickling makes the cabbage leaves really tender and without the usual al dente texture of the more common recipe preparations made in the Polish or Jewish style that I am accustomed to. This is more like a cross between stuffed cabbage and sauerkraut and is really tasty and interesting. Holly had to try the freshly made Wienerschnitzel. It was worth the wait. I haven't seen such a lovely schnitzel since my last trip to Vienna. It was a work of art. And really delicious. Both our plates came with spinach mashed potatoes and an array of other fresh veggies like string beans, corn and carrots. Everything fresh, perfectly cooked and delicious. The family that owns the place couldn't possibly be any nicer or more welcoming. I felt like part of the family by the time we left. And if you're offered some of the secret stash of fruit liqueurs that they make in house, don't question it and just say yes.. A little shot of a lovely pear liqueur after dinner is quite an excellent digestif. It's called Kruškovac, and you'd better believe next time I'm there I'm going early and getting the Mrs. to show me how she makes that stuff. Yowza! My mind reels with cocktail possibilities. Apparently there is also cherry or blackberry liqueurs when in season. Oh yeah. I need some schoolin' on how this stuff comes to be. It won't be long before I get back to Jovan's. I still need to try the Goulash! And the soups! And apparently their Chicken sandwiches are legendary. I can hardly wait. YUM!

Casual is fine. Ansill isn't a white tablecloth type of place. There will be folks in everything from jeans and T-shirts to suits in there.

The circuit between my bar and Southwark is a well travelled one. It's only a couple of blocks. Not that Philadining has ever done that... Southwark was on vacation last week. Not sure when they're opening back up again, so I'd call before heading over there just to be certain.

johnnyd: That's just AWESOME! I love the idea of a clamparinha! I've only made oyster shots with horseradish infused vodka or tequila. Is the clampirinha sweet? How's that working with briny "clamminess"?? As for the cherry-lime proportions, I just made a standard caipirinha with a wee bit less sugar and poured about .75 oz. of the cherry syrup in before giving it a good shake to combine. I'm sure you can make it as cherry as you'd like, but the syrup is pretty concentrated to my taste. The Marco Polo syrup mixes pretty well with everything, so you can try Cherry gimlets, cherry margaritas or whatever else your heart desires.

They are shanks. I forgot to post that I'd gotten the answer to my query from the chef at Cafe. What a cool thing to have on the menu. I wish more places would do them. They're delicious.

This Green Bowl place reminds me of a place that used to be here in Philly that was a "Mongolian Barbeque" place. I can't remember the name of it, but it was in that once cursed space across from the Ritz theaters that now houses Positano Coast. I wish we still had a Mongolian Barbeque here. It was really good.

In addition to the gorgeous radishes, cucumber and baby arugula I purchased for salad this afternoon, today's haul from Headhouse Square included these: Garlic scapes and oyster mushrooms, stir fried and then lightly steamed with water and served with a splash of tamari and some slivered almonds and hazelnuts. I'd never attempted to cook nor tasted garlic scapes before. They're really good! The blossom ends are a bit stringy, but I think that might have been me accidentally over-frying them before adding the water. Nonetheless, I think I need to do some research and try these again in a couple of weeks. These could become a new favorite veggie at my house.

As I said on the other thread, I love my Magic Bullet. I make a breakfast smoothie with it every morning, used it tonight to make just enough marinade for two fish fillets and make small batches of salad dressings and other things with it quite regularly. It won't replace my food processor for bigger jobs, but is quite handy for certain things and is great for someone cooking for one.

It might be a holiday for some, but we'll be open our usual Friday hours. Kitchen until 12AM, bar until 2AM.

Flavored 'ritas of all sorts. I like to use the Boiron frozen fruit purees that pastry chefs use for sorbets. Blood Orange Margaritas are always a favorite. Latino fruit flavors like mango, passionfruit or guava are also good. Those can be easily accomplished with a healthy splash of Goya or Jumex fruit nectars available in the Latino section of the supermarket or your local Latino market. Remember to up the proportion of lime juice a bit to compensate for the extra sweetness of the added fruit flavors, as well as bump up the amounts of tequila and orange liqueur slightly so the flavor still comes through the addition of the juice/puree. It should still taste like a margarita. Just with a new flavor twist.