Andrew Fenton
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Posts posted by Andrew Fenton
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andrew--there are other things worth preserving: tomatoes (whole), peaches in syrup are OK, corn can be frozen rather than canned, as can peas, and.... that's about it that we ever did.
Yeah but... the key point is, if you've got a dirt-cheap source for the fruit or whatever. Canned tomatoes are good, and I suppose if you don't have a garden you could pick some up at the Italian Market and can the m, but I'm not convinced that they'd be that much better than what you buy at the store. Or at least not so much better to be worth the time and expense.
Unpasteurized apple cider is amazingly good. I always used to get it from the market at South & Passyunk; alas, that won't be happening for me this fall. Probably for the best; I could easily sit down and drink a half gallon in one sitting...
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Dude, that sucks. I haven't had any bad bread from them (I also rarely buy baguettes), but still, a little worrying.
Maybe you should give them a call and complain? Seriously: if they're having problems with quality control- and several bad loaves indicates a real problem- they should hear about it. And maybe give you an explanation.
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I just called both restaurants. Kissen had an answering machine with their hours; at Kisso, no response. (Though that might mean that Kisso doesn't have a machine, or that a closed Kissen never got around to updating their message.)
We last had dinner at Kisso in late July. It was completely empty (and, I think, on a Friday night). I wouldn't be surprised if they've gone under.
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I'm tempted to bake the Jewish Apple Cake recipe that's on this week's newsletter I've pinned. But then I'll have a cake in my house and end up eating the whole thing myself. My Rosh Hashanah resolution this year is to stop eating without restraint.
You know, Katie, you do have neighbors who'd be happy to share a cake with you. (Just trying to help the team, you understand.)
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i've been able to restrain myself from buying the other apples and pears, because peaches are still around, and i feel that if stone fruits are still producing, i shouldn't move too far into pomes. but that's just me.
I appreciate the logic here. There's something slightly depressing about the first apple pie of the season: summer's officially gone.
That said, I did buy a half-dozen Asian pears today, as well as a bunch of peaches. The pears are as good as any I've had in any other year (which is to say that they rule the school). I'm going to let the peaches ripen for another day or two: they'll work well to stretch out the ol' stomach in advance of the pig roast...
i'm going back to my upstate PA roots--i'm canning. next year is the year.I started canning last year. It's pretty easy, when you come right down to it. What I decided, though, is that unless you have a good source of dirt-cheap produce (like your own garden), it's only worth it to can value-added products: jam, chutney, spaghetti sauce, maybe salsa.
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Perusing this thread, I note that eGullet's Pennsylvania contingent appears to be a haven for upenn.talk exiles and alt.fan.kieran-snyder readers on Usenet. Coincidence?
Hmm. Six years at Penn, and I never heard about upenn.talk... Missed out, I guess...
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Forget about which Food TV personality you are! This, I think, takes the (colored with saffron and stuffed with honey and dried figs) cake for cooking-related quizzes.
I give you: Which Medieval or Renaissance Cookbook Are You?
Me, I'm Platina's De Honesta Voluptate. Well, at least it's in Latin...
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On a related note, I picked up some pork sprouts and beef blossoms at the store the other day. Any idea on how to prepare?Think of the marketing potential!!! Faux vegetables for carnivores. You are a genius!!!!
Ladies and gentlemen, I give you... The Vegetable Lamb.
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Dude, I thought that Automats were all gone, everywhere. Good for the Dutch, keeping the dream alive...
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haha. Because Febo isn't going international anytime soon!
Actually, that looks pretty good. I'd eat a sate croquette, for sure.
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Total yogurt is an excellent product. Equal, or almost equal, in quality to a good yogurt from a small dairy, but available at the supermarket. (They also make a pretty good feta; I'll have to see if that's still available). What I really like are their individual-sized yogurt cups that come with a little container of Greek honey: fragrant and tasting like the flowers of Mt. Hymettus. See, now I'm jonesing for yogurt...
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By the way, I made some kickass Meyer limoncello in the late spring. I've found that it doesn't taste too much different from regular limoncello (or at least high-quality limoncello) but the aromatics really come out well.
I gave a couple of bottles away as gifts, and have been drinking the rest steadily over the summer. My favorite serving method is to add a shot or two to a glass of fresh lemonade or fizzy lemonade. The perfect way to a great summer buzz...
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Nonetheless, credit was duly given to eGullet, so I'm very pleased.
Don't be so modest!
This is based on the recipe given on eGullet.com by forum host Katie Loeb.You go, Katie.
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what on earth is a 'vegetarian intestine'?????
Is this the ultimate sacrifice of a vegetarian?? And if so, what happened to the rest of the poor vegetarian??? 
That was my thought too: remember, conscientious cooks use every part of the vegetarian!
But it sounds like a form of mock meat. I'm guessing that they'd be good fried.
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Mulcahy, glad to hear that you had such a good time. You've only scratched the surface (even just among sandwiches) and I hope you'll come back.
Katie's point about Philly sandwiches is dead-on. New Orleans has a comparable sandwich culture, but I don't think anybody else can compare. Next time, as Bob mentioned, you'll have to have roast pork and greens. Not to mention the venerable Philadelphia Surf N' Turf. Maybe a tripe sandwich, if you're feeling adventurous.
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I'm not sure I can explain, but falafel is fairly ubiquitous in Amsterdam.
Yeah, I know of only one international Dutch fast food chain, and they sell- wait for it- falafel. Here's a discussion of their Philly shop and their website. (Israeli style, by the way).
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Just a thought- crabs aren't really in season yet. At least for the PNW.
Maybe she was trying to steer you away from it because of that?
I thought the deal with Dungeness crabs is that their range is so broad that they're always in season somewhere.
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Interesting Fig Newton trivia: The Fig Newton is named after the place where I grew up: Newton, Massachusetts. It was originally called just a "Newton" and the "Fig" part was added after the fact because people liked the fig jam filling. The machine that makes Newtons was invented by James Henry Mitchell in 1891, and the Kennedy Biscuit Works started making and selling them around that time.
And some more trivia: the Kennedy Biscuit folks named all of their products after places in and around Boston. Unfortunately, their other cookie stylings, with names like "Harvard" and "Beacon Hill", have gone to the great pastry factory in the sky.
(There's also a story that Fig Newtons were named after Sir Isaac Newton- this because the process of creating the cookies was such a work of genius- but it ain't true.)
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I might actually be able to make it, on a Wednesday night. (Hey, it's only a 2 1/2 hour drive!) Pick a date, and I'll let you know.
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But maybe the beer gelatos would go over well enough to sell in Capogiro's display case too...
Sure, I've seen liquor gelati, and I'm pretty sure they've had one that incorporated champagne. Might as well pick up a set with a beer gelato.
Not that there'd be anything wrong with a beer gelato at another restaurant. Oh no.
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Well, I realized that.
But I was serious about calling them lying bastards.
Okay, not really.
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Il Tartufo (above average Italian)
Thread hijack:
Isn't Tartufo owned by the same folks that own Tiramisu (on, um, South St)? I'd be curious to hear a comparison: in my experience, Tiramisu is pretty expensive and only okay food. But they're the only place in town (of which I'm aware) that has fried artichokes regularly. We'll sometimes just sit at the bar and drink and eat artichokes.
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oh, except that they don't open early enough. i was dawdling around town on saturday and stopped in about 3, and they told me they didn't open till 4. which was sad because i was hot and wanted one of those hitachino hefeweisses they serve.
Really? They claimed, a while back, that they were going to be open for lunch very very soon. Lying bastards.
For what it's worth, my one experience there was also better than LaBan's. I had a server who knew the menu backwards and forwards (or at least she faked it well), and the food was uniformly good. But man, it's easy to spend a lot of money there before you know what's happened. That's not a knock on Tria; it's just a reality of the tapas genre, I think.
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What a co-venture with Monk's or Brigid's this could be!
Or with one of the local breweries, for that matter. I'd love to see them team up with Yards or somebody like that.
Total Greek yogurt has vanished
in Food Traditions & Culture
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Is laban the same as labneh? Because if so, it's pretty easy to make, using the straining method that kitwilliams described above (draining with cheesecloth). If I were Chris, I'd go to Reading Terminal or one of his local yogurteries and get some good yogurt and drain it for a bit.