Andrew Fenton
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Posts posted by Andrew Fenton
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... And it turns out that John's also calls the provolone/greens combo a Roast Pork Italian. They wrote it on the sandwich wrapper and everything.
You know, heresy as it might be, I think I like the greens and cheese as much as or more than the meat. Next time, I might just go for the "Roast Pork Vegetarian".
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The first class was already held this past Monday evening. Since I'm not positive about my schedule yet I couldn't commit. Should have a better idea of my availability by the time the next session rolls around in 6 or 7 weeks. I'm still interested and will get all the details and post, OK?
Ah Katie, yer the greatest! Session #2 sounds terrific.
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Sign @ Capogiro says that, starting in January, they'll be offering Italian lessons. Which, when you think about it, is a brilliant idea.
Ciao mi amico!! Anybody want to take Italian with me?? I've been wanting to learn for quite some time.
Anybody??
And we can have a weekly gelato fix. What could be bad about that?
So it looks like I'm going to have to de-rustify my Italian in the near future. And what could be a better way than this? Anybody still interested: Katie? Herb?
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Anyone know if this stuff travels well? Say, back to Wilmington.
Yes, if you pack it in dry ice or the equivalent. See
this post and subsequent posts from upthread to see how Chris Holst did it.
Can it keep overnight in the fridge?I'm going to go say no on this one. While Capogiro gelato can do just about anything, it's still ice cream, after all.
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would even a bad roast pork sandwich be better than the arbys, mcdonalds, and burger king offerings at the site?
Yes. Yes it would.
I'll bet it's not a bad sandwich; I think Wawa hoagies are pretty good. Not amazing, but they'll do the trick if that's what there is.
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Which you ought to do anyway, if you can lift it -- it's about the size of a phone book this month. It's got a great article on romantic dining spots by Rich Pawlak, and (good god, the magazine is just lousy with eGulleteers!) a brief review by Andrew Fenton as well.
I only read it for the food writing, I wasn't looking at the lingerie models, honest.
I was reading the magazine in the airport this weekend. Found myself strangely torn between the sins of pride and lust; gluttony had already been taken care of at the restaurant, I guess...
Katie, on the other hand, can fully indulge in pride. oh yeah.
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Zeps is the Armenian restaurant in the Northeast.
Oh yeah, you said that already, didn't you? Stupid reading comprehension; I blame my lousy education. Well, I'll give them a try ASAP.
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This doesn't really qualify as "bad" but it sure looked funny enough that no one would eat it. Click here for blue chicken and dumplings. The story is in the last paragraph.
Heh. Now if you'd just called it "Smurf Fricasee" you'd have been on to something!
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And of course, you can can your own vegetables and so forth. Since I don't have a garden, most of what I can is prepared food. Currently I have green fig and strawberry jams, Meyer lemon marmalade and cranberry chutney. I've also had good luck with tomato sauces and salsas.
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Oh yeah: Refinnej, that list kicks ass. Thanks for posting it.
Also, I seem to remember that there's an Armenian restaurant in the NE. I know it's off-topic, but is anybody aware of it?
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Bakeries -- I don't care if they are Russian, German, Etruscan or plain basic American. Bread bakeries or sweets bakeries. And if there's stellar poppyseed pastries out there, I want to know!
Etruscan would be pretty impressive; alas, the only bakeries I know in the great Northeast are the Polish bakeries in Port Richmond. My favorite is the Baltic Bakery (clickity here for an old thread, and check out Holly's site too). It's kind of early in the year for paczki, but you'll find some other good stuff, I think.
(I've been meaning to ask the folks at the Polish-American Cultural Center about good Polish restaurants; I'll bet that they'd have good market recommendations, too. But I doubt that I'll get there before Thursday.)
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Fair enough. Peace and love it is.
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And really, it is a misnomer as well. If the term derives from where I imagine it does (the habit of Pimps to sometimes have to 'slap a bitch' for whatever supposed wrongdoing said pimp suspected) then really the term should be 'Pimp Slap' (which you occasionally here, but not as often). I would also be accepting of 'Slapped like a Bitch' but that is somewhat more cumbersome.
Nonsense. It's a noun modifier: a bitch slap is a slap delivered to a bitch, just as dog food is food delivered to a dog. It's true that there's ambiguity built into the construction, but, well, welcome to the English language.
And I agree that it's a vile term: but desperate times call for desperate measures. Nonetheless, if it offends anybody's sensibilities, feel free to substitute "dope slap".
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There was a related thread a couple of weeks ago, which introduced me to the concept of the "Hershey Bar Index".
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I don't care about calling foie gras "foie". It's liver, either way.
However, I resolve to bitch-slap anybody who spells it "fois gras". ("Fat time"? Mais non!)
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Hey, in Denmark don't they call danishes "Viennese pastries"? Not that you'd want to serve cheese danishes at this event; just asking...
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Have you tried Beano? While I haven't tried it with Jerusalem artichokes, I find it works pretty well across the board.
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Ah, the pleasure of posting a topic before bed, then awakening to nine responses. Thanks, all.
Jason, that Cuisinart looks supa-dupa-fly. But I don't know whether I can persuade the missus to invest 130 clams from her holiday bonus to support my hobby. I'll try to get her liquored up tonight and work my magic.
Steven, 80 bucks for the Panasonic is a lot more reasonable, and I really like the 13" size. I hereby command you to try it out and report back! Or, um, something.
Anyway, I'm not going to order anything until after this weekend: any more recommendations?
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We could certainly try and arrange an eGullet outing sometime in February perhaps. Anyone else interested?
Oh Katie. Need you even ask?
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After transporting countless bottles of liquor intact across the atlantic the bottle of high-percentage rum I brought with me from Germany broke in my bag.
Out of curiosity, does anybody know at what proof liquor becomes illegal to carry on a plane? Evidently 57% is legit (or they didn't check); I'd think that 160 proof would be right out.
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I own what is without a doubt the world's worst toaster oven: the Oster 6238 Inspire. It's slow, it's noisy, and worst of all, it doesn't even make toast. Each slice is guaranteed to be blackened on one side and cool on the other: not toast, not bread, but a piebald mess of ruined nastiness and shattered dreams. This machine is absolutely worthless, and every time I pass it in the kitchen, I can feel its baleful presence poisoning my otherwise serene existence. Fie upon you, Oster Corporation!
Obviously, I need to make a change here. While I'm tempted to switch to a regular vertical toaster, so that I can get on the Toast-N-Serve bandwagon, I like the mini-oven functionality. I also can hear the siren song of a convection toaster oven, but am so far resisting it: I don't want to spend that much money, and I don't want to take up that much counter space.
So, what do you use? What would you recommend?
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If you kneel down at my table you better have a big diamond and a proposal or are you suggesting a sexual act?
"Welcome to Lewinsky's! May I take your order?"
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And does anybody really call it a "Roast Pork Italian"?
of course not.
Hmm. It's listed as Roast Pork Italian on TL's menu. Which raises the question: are we meant to call it that, or is it a cunning trap laid for the uncultured?
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thinking more on this, it seems to me i would enjoy someone taking the concept of an antipasto hoagie a little further. one kind of salami, chopped olives, marinated artichokes, maybe those kinda pickled cauliflower and carrots, roasted peppers, a hard boiled egg, some tuna, lots of chopped romaine... ok basically i'm thinking of marra's antipasto in a hoagie now.
Hell yeah. Of course, there's no reason why you couldn't do this at home. Super Bowl party snack? Perfect, I'd think.
John's vs. Tony Luke's
in Pennsylvania: Dining
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Is it just my crappy monitor, or is that sandwich on toasted bread? Weeeeoid.