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Andrew Fenton

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Everything posted by Andrew Fenton

  1. That confounded NC mustard sauce is an illusive one to replicate; Don't y'all mean SC mustard sauce? As far as I know, that's where that version is based...
  2. A Danish friend of mine infuses vodka with Red Hots candy. Tastes surprisingly good.
  3. The Cook's Illustrated folks insist that there's no difference between pie made with Key limes and that made with Persian limes. I've never noticed a big difference, either; but I haven't done a taste-test. How would you describe the difference between the two?
  4. That's okay, Rich. Philly still loves you too. Even though you abandoned it for Jersey.
  5. And rest assured, Philadelphia loves you back!
  6. I've seen both at Whole Foods on South Street.
  7. Aw man, you mean if I'd been there an hour later, I coulda gotten a shank? All I saw were slices of what looked like roast lamb. Well, all the more reason to go again, maybe for lunch today. Also to try that fava/artichoke tag team combo...
  8. Welcome, katbert! The cost for dinner is an even $10. That gets you an entree (moussaka, pastitsio, roast chicken, etc.), two sides, a salad and bread. That's a LOT of very good food! There are also maybe eight or nine kinds of pastries available, from basic baklava to more exotic choices. I personally recommend the "evil shredded wheat." Whatever the real Greek name is... Here's a photo of last year's lunch menu. I don't think the dishes have changed over the last eight months. Link to HollyEats
  9. You got sharp eyes there, awbrig! The bartender kept playing peek-a-boo, and I had to ask the church ladies to summon somebody so we could get our wine. I think they were still getting the kinks out; there weren't any lamb shanks there either. All the more reason to head over there again tonight...
  10. Yes, I was a little disappointed at the by-the-numbers choices there. Reading Terminal, Gepatjim's for cheesesteaks, blah blah blah. At least there was that (brief) shout-out to the roast pork & greens at Tony Luke's: a much more representative and distinctive example of old-school Philly cuisine. And (not surprisingly, I guess) something the author was pointed toward by a local...
  11. A mistake, in almost any profession. It's always a fun exercise for junior associates at big law firms to calculate what their hourly wage would be...
  12. For you, Katie, I'd suggest showing up as the goddess Athena: I'm thinking you should wear a full set of armor and be carried in a chariot. But if you can't work that, civvies should work out okay...
  13. 6:45 is groovy with me. But... togas? [pedant]Those are Roman, people, not Greek! [/pedant] Nonetheless, I should be easily recognizable, given my Greek-godlike physique. (Well, maybe more Buddha-like...)
  14. Katie, I am so there. I'm there already! Really, I'm camped outside, dictating this message by carrier pigeon! Greek on Thursday, and then on to the Italian Market this weekend for that cross-cultural thing. If I'm really good, I can even work this into my dissertation...
  15. And lo, I saw the angel open the seventh seal. And the sky turned black and the earth shook. And behold, a voice spake unto me: "CHICKEN OR FISH?"
  16. Yup, I hear drinking a lot of beer was central to Keanu's training regimen for the movie...
  17. Heh. Well, that still would have gone over better than my other idea for a theme wedding: "The Four Bridesmaids of the Apocalypse."
  18. It's "GONNA Fly Now." And the immortal lyrics: "Trying hard now, its so hard now, trying hard now.. Getting strong now, wont be long now, getting strong now.. Gonna fly now, flying high now, gonna fly, fly, fly." I lobbied hard to make this the song that my wife and I would come down the aisle to at our wedding. Alas, some dreams must remain unfulfilled...
  19. Andrew Fenton

    TDG: Bone Soup

    Once again, I see the benefits of having been raised by wolves.
  20. Andrew Fenton

    TDG: Bone Soup

    eGullet goes multimedia! Love the sound FX...
  21. Andrew Fenton

    TDG: Bone Soup

    Good stuff. But she refers to boiling the bones a couple of times. I was under the impression that you should simmer, not boil stock: this helps keep the fat and liquid separate.
  22. It's also very easy and satisfying to make at home...
  23. I love the Philadelphia Java Co.! Good coffee and wonderfully friendly owners who have done a lot to renovate the space; I'm in there two or three days a week. Never tried the labneh, though: maybe next time...
  24. I think you're probably right about the popularity vs. quality problem. I got the sense that they're just swamped-- maybe more so because of when I was there (12:30 on a Friday)-- and that's why the cheese didn't stay on the meat long enough. In theory, you can get around this by putting Cheese Whiz on the steak (insta-melty!) but I'm not sure they have it there. As to the amount of cheese, I'd say there were at least three pieces of provolone on the sandwich.
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