Andrew Fenton

I checked out Spread Bagelry this morning. I don't know from Montreal bagels, but these were as described: a little smoky and a little sweet. The sweetness I could do without, but the wood oven gives them a nice flavor. One of the three I bought was a little burnt, which I guess is a sign of its artisanal character but really, I could skip that too. Also, $2 for a bagel? Oy. Or I guess, "yo." Oh, and Sarcone's now has bagels on weekends. They taste like what they are: an Italian bakery's interpretation of a bagel. So, matte rather than shiny and less dense than a classic bagel. They're good, not great, but still, it kind of makes me happy that Sarcone's is making them.

This is a good point: I didn't see any peppercorns in the dry-fried pork, but the flavor was definitely there. I gotta try the beer duck.

It is a really good steak. But in addition to it not being a steakhouse, I don't think a fiorentina would appeal to SWMBO, if she's partial to the more tender meats. (Sorry, I can't help! I don't really do steakhouses, though...)

I had the dry fried pork last night. Definitely had Szechuan peppercorns in it. Good stuff!

The inimitable Hawk Krall gives his list of the top 10 hoagies to try in Philadelphia. Definitely an interesting list; I've been to five of the places, and look forward to trying out the others...

Is it just me, or have the lines at DiNic's lengthened radically over the last couple of years? Seems like if I walk by any time in the vicinity of lunch (up to maybe 1:30 or so), there will be a super long line. I don't know if that's because they've gotten nationwide press, or have benefited from the demise of Rick's Steaks, or what. I'm delighted for DiNic's, of course, but I wouldn't try to get a sandwich there on a weekend; definitely not around lunchtime.

I think it was Beechwood Orchards who had the paw paws; I saw them as I did a quick pass-through at around 10:45. It wouldn't surprise me if they were all gone by later in the morning.

Another soft shell sighting, this one at the Silver Diner in Cherry Hill. They had them on the menu as a seasonal special, in a couple of different preparations. Go figure.

dcarch, that technique is so clever, you could put a tail on it and call it a weasel! I've never bought peeled garlic before, but given the number of recipes I use that start with garlic and olive oil in a pot, there's no reason not to give that a try.

I fail to see how this is even a thread. If you don't like the ambiance in a restaurant, including the decor, music or, yes, the religious messages, take your business elsewhere. It's really that simple.

It's a good list. I have quibbles, like I think Meme is overrated (n.b., I haven't tried their fried chicken). And I've said it before and I'll say it again: John's water ice is just not that good. But quibbles are the point of as list like that, and it's a solid one.

Disappointing lunch at Matyson yesterday. Some of the dishes were up to their standards, including a really terrific smoked trout sandwich. But there were a couple of missteps: oversalted calamari and a steak salad that included inedible (and a little dirty!) lettuce stems. Maybe it's August and the staff's mind is on the shore?

Matyson had a soft-shell sandwich as a lunch special today.

Katie's not kidding about the mustaches; they're really extraordinary. You'll dig it, Rona. eta: also, the ice cream is good! It's a neat place.

At a guess (and from the title) in Philadelphia and the surrounding suburbs. I see them at the Reading Terminal Market, though I can't speak to quality or season. (Not a fan myself; the texture is a little too... toenail-like for me.)

Given our love of roast pork, cheesesteaks, Tastykakes and so forth (to say nothing of our former status as America's fattest city), I tend to think of Philadelphia as more "heartclog" than "heartland". But whatever works...

Exactly. I'm not going to worry too much about the healthfulness of a restaurant meal, because restaurant meals aren't usually healthy, period. If I wanted to make sure that the kids got a balanced serving of vegetables, whole grains, etc., we'd be eating at home. I don't have a problem with the kids having chicken nuggets and french fries for dinner as a treat when we're out at a restaurant; we'll make up for it the next night. If they'll try some of our food, so much the better. But if that treat will keep them happy, fed, quiet, and inclined to let me, mom, and the rest of the restaurant enjoy our meals, well, mission accomplished.

I've learned a lot about sandwich making from eating banh mi. Obviously you need some good bread. A baguette is good; Italian bread will work fine. A pate + cold cuts are a nice combination of textures, flavor and salt. The thinnest layer of mayo possible. Or garlic butter, if I'm feeling expansive. It should have something spicy. Maybe hot peppers, maybe a shot of sriracha. Thinly sliced cucumber gives it some crunch and coolness to balance out the heat. Why not some pickled vegetables? Some nice pickled radishes give sourness and a pleasant funk. Some herbs- basil, cilantro, mint, whatever's on hand- for a vegetal aroma. Any or all of those techniques will make for a good sandwich.

How about a watermelon-mint-feta salad? I, too, have a mint forest in my backyard; I was planning to bring a bowl of that salad to a cookout this weekend.

I haven't actually read the original, but in the notes to the new cookbook, she mentions that the recipes were heavy, with cheese and dairy taking a central role. The recipes in the new cookbook are definitely vegetable-centered. They're not all hits, but there are a few recipes (including a really terrific broccoli soup) that I make regularly.

To give credit where it's due, Anna Thomas eventually realized that the Vegetarian Epicure sucked, and wrote a new book. The New Vegetarian Epicure isn't a bad cookbook.

Doesn't everyone? I certainly do. Just what I was thinking! Clearly I need to rethink my relationship to my kitchen!

You beat me to the punch. This is what I do with all the unevenly-sliced and end pieces left over from when I make pastrami. It's tremendously good. I also save the liquid left from the steaming session and use it later. Sure, it's mostly salt and smoke, but it works great as a soup base, or to cook greens. eta: in the Fentondome, the fate of leftover barbecue is usually Brunswick stew. I've never used pastrami for that, but I bet it'd be good.

I'm just impressed that you have a hacksaw as a kitchen tool.

Smoked turkey is very good, and a good way to deal with the-- ahem-- subtle flavor of a supermarket bird.