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eGullet Society staff emeritus
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    Philadelphia area

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  1. Hmmm... I'm dead center of that east coast "blackout" zone... I wonder at that map's accuracy.
  2. Got an Anova for $70... My Sansaire needs some company.
  3. Fascinating! It does look like the scenery justifies the tourism... but the place is structured for tourists.
  4. The only way this makes sense is if Hamilton has a majority of the shares of the company, and Friedman is a silent partner and persona non grata on the premises.
  5. Just the idea of letting the place, in its current incarnation... with its current setup (e.g. the 3rd floor rape room), continue in business seems like a bad move. But I love Prune's food, so maybe nail the door upstairs shut and keep on cooking good stuff... But rebrand ASAP.
  6. Terrible news. He's going to be irreplaceable.
  7. Lunch in Paris is a great read. I know the author and some of the incidental characters... she spins a fine yarn, and the recipes work.
  8. Here's one of interest: Momofuku Cookbook for $2.99 <fine print>Standard disclaimers apply, I do not guarantee accuracy or veracity, if you miss the deal, I won't make up the difference for you.</fine print>
  9. Ran across this just now. Couldn't resist. Making Chocolate- &nbsp;Bean to Bar to Smore for $1.99
  10. When you do tell us, make sure to let us know if they divulge a %cocoa solids or other info about the stuff... I'm interested to know if the ruby thing is a concentration of solids thing so it can only come in a very limited range of % or if it is a processing thing and you can get ruby from 30-80% like other chocolate types.
  11. cdh

    Elmhurst eateries

    Thai style nduja?
  12. Just saw a friend on FB mention this article, which sort of fits in with the discussion and is a worthwhile read: https://www.tastecooking.com/buddhist-mock-meats-paradox/
  13. cdh

    Soft Shell Crab

    And TftC, no, they should not be chitinous or like biting your fingernails .
  14. cdh

    Soft Shell Crab

    I've read season is pretty much all summer... April/May through to September... and that jives with availability around here. I'd imagine that they could be a year round thing if some aquaculture guys figured out how to trick the crabs in a tank into thinking it is molting season. Must be a water temperature thing, and if there's anything in a tank you _can_ control, it's the temperature. This seems like a paper with more than anybody might possible care to know about production of the beasties. As the paper says, they'll harden up within hours of molting unless you yank them right out of the water.
  15. Good pick, Del Maguey makes good stuff. I've had the drink at D&Co.... it's nice. I've never tried the Crema de Mezcal... did you also add the agave syrup?