Andrew Fenton
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Posts posted by Andrew Fenton
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For some reason, I've never been able to persuade my wife to go there. But she does like BLTs...
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I suppose the guy can rent to anyone he wishes to rent to. . .
Where did you get this silly notion?
No, he can't. Not if "renting to anyone he wishes to rent to" means unlawfully discriminating against the people to whom he does not wish to rent. I'm not up on Canadian law, but I would bet that denying a lease to someone based on whether or not they subscibe to a fairly extreme dietary philosophy would be unlawful discrimination.
I'm not up on Canadian law either. But I'm pretty confident that in the US, it'd be perfectly legal to allow only vegetarians (or vegans, for that matter) to rent. Meat eaters aren't a protected class.
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I'll second the recommendation for the Yacht Basin Provision Co. in Southport. Really, if I were staying in Wilmington, I'd be tempted to eat there every night, at least if the weather was good.
If I were you, I'd skip South of the Border. It's just dirty and gross; not even much fun for kitsch value.
For Wilson BBQ, I'd say go with Mitchell's. But Varmint's your man on that.
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On Tangerine, I'm with Katie. It's a good restaurant, and my favorite of the Starr corral. But it's very pricey, and I don't know if I'd go on my own dime. Fork is a reasonable alternative; but if you have more specific eatin' desires, I'll bet we could come up with something even better for you.
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Plus, you can say "This cheese tastes like ASH!" when you eat it. And what isn't fun about that?
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First, congratulations, Tim! It sounds like a perfect match.
I'm embarassed to admit that it took me years to make it across the river to eat at Rx (especially since I'm in west Philly every day). But we finally ate there in the spring, and ever since then, I've been thinking about the smelts I had for dinner. Man, those were some good smelts.
I'll have to head on back there soon. I'll be sure to use the secret liberal phone line when I make reservations...
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Mm hmm, clarification acknowledged about four or five posts up, one past his post, in fact.
I know; wasn't meant as a slap, or poke. Mostly an excuse to drool in print over that marvelous molcajetesque goodness, as well as a chance to talk etymology.
As I said previously, mea maxima culpa, and as punishment I must ingest some of this rare and unusually named dish.Oh, absolutely!
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... and I'm back. Lots of good food up there on Mt. Desert. We were there for only a couple of days, so had to be pretty selective.
Mostly we hit the lobster pounds. I pretty much only eat lobster when I'm in New England, and when I'm there, I eat a lot of it. So the pounds were the way to go for us. As Bob remarked in his excellent notes, they seem to be all pretty consistently good. We started on the way in, we stopped at Lunt's for some late lunch. Lunt's is just a little roadside lobster shack, with no decor; also blessedly free of lobster kitsch. Lobster rolls and clam chowder got us into the mood.
That night, we hit Thurston's, and the next Beal's. Both excellent, though Beth liked Beal's whole lobster better, not because the crustacean was superior, but because they crack it for you, which makes it a lot easier to eat. Thurston's gives you a lobster cracker to do the job, but that's still more work. Me, I'm just plain lazy, and while I had a whole lobster the first night, I switched to a lobster roll for dinner on the second. (Which, while it was overstuffed with lots of meat, is made with Miracle Whip, and I prefer mayo. Still good, though.)
We were a lot hungrier at Beal's (with a whole day of hiking behind us) and also tried the fish chowder (excellent). Beal's also has a menu of fried seafood, so we had some fried shrimp (good) and onion rings (frozen; shoulda skipped). And dinner both nights was washed down with the local blueberry ale. Aw yeah.
The other memorable meal was tea at the Jordan Pond House. It's a little bit of a circus there: lots of crowds, and you have to carry a beeper, Cheesecake Factory-style, while waiting for a table (even if you make a reservation, you'll have to wait. Make a reservation!) But the popovers were good, the view from the lawn, of the pond and the Bubbles is lovely, and after spending the day climbing Mt. Pemetic, it all felt very well-deserved.
Very nice trip, if a bit short (we'd spent the weekend at a friend's lake house outside of Portland). Next time, we'll stay longer, avoid Bar Harbor, and maybe expand our eating range a little bit.
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Andrew, not to poke sticks through your cage, me being a rookie and all, but I'm terrified of you if you actually managed to eat a molcajete.
Jas is right; the molcajete is the name for both serving vessel and food contained within (or to put it another way, it's the name of both the dish and the dish). Kinda like "casserole".
Anyway, Moroleone's molcajete had lots of different meats: beef, pork and a big ol' sausage lying there on top. Good stuff.
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I've always liked "Käse mit Musik". Well, as a name- as in "the musical fruit"- not so much to eat...
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1 large watermelon (obviously, cubed)
Juice of 5 limes
1/2 cup chopped mint
This is the same flavor combination that goes into the watermelon margaritas that have been my go-to girly drink all this summer. Good, good stuff.
On choosing watermelons: I know that seeded watermelons taste better than the unseeded. But you know, I eat a lot of watermelon in the summer, and I'm basically lazy, and so unless I'm making something that needs a super-intense melon flavor (like sorbet), I go for the unseeded.
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Yah, if I ever went veggie or kosher, I'd probably triple my consumption of chipotles...
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Aha, that would do it.
Looks like a bunch of other sites have linked to it recently as well, including Metafilter. Maybe Saute Wednesday led the way?
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Weird that a four year old article has appeared here twice within a week.
Has it been cited somewhere else recently?
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Chipotles are a good vegetarian alternative to smoked flavoring agents like ham hocks or smoked turkey. I'll often throw in a couple when I'm cooking beans or soup.
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I prefer to chop or mince the meat using a food processor. Some people seem to feel that the heat of the fast moving blade has a negative effect on the flavor. Others, myself included believe the cleaner cut of the processor balde more closely approximates hand chopped meat and that pushing meat through a grinder has a negative affect on the texture.
I've used a food processor to chop meat as well, mostly to make hamburger, and mostly before I bought the KA grinder. What I like about the processor is that it offers more control than the grinder, and as you and others have mentioned, fat doesn't get stuck in it. I've found that when I use the KA to both grind and stuff sausage, it's worth it to grind all the filling, then thoroughly clean out the grinder before stuffing.
What I don't like about it is that I've had problems with uneven texture; or when I'm not paying attention, over-processed meat. It definitely requires more effort and a little more technique. But when I set out to make country paté, I plan to use the food processor rather than the KA.
The obvious problems for beginners are sausages that are too lean, or too fatty, sausages that are stuffed so tightly they burst when being cooked and sausages with air pockets.My last batch of sausages had a few in which the casing was thick and rubbery, almost impossible to bite through. I believe that that was because of that particular length of casing (rather than an error on my part); a little bit disconcerting, however.
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Though I know that this thread is focused on Philadelphia, I see the same thing in Minneapolis and Boston where I spend a lot of time. Oddly, Milwaukee has the chain thing going on in the suburbs and the downtown restaurant scene is very home grown.
Is that so odd? Seems to me that chains everywhere seem to dominate in suburban locations. That's the stereotype, anyway.
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Can you imagine a DDC hot dog event? Twenty five bucks would buy a whole lot of nitrates, baby! Oy.
Or supplement the DDC and Pizza Club with a Hot Dog Mob. Lots of options there.
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I'll second that "welcome, Sandy!" Looking forward to hearing your perspective- on chains, or anything else.
Katie: anything to help the team. Still working on getting those microchips to implant in new recruits'...
...er, best not to talk about that here.
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How long does bottled salad dressing stay good in the fridge?
Consult ye the Periodic Table of Condiments!
Two months for vinaigrette? I don't quite buy that: the bottle has been in there for closer to two years and still seems okay. Maybe it's because of all the preservative that Paul Newman stuffs into his salad dressing?
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How long does bottled salad dressing stay good in the fridge?
I have several bottles in there, collected at random from guests who've brought potluck salads, etc. Some of those bottles are getting quite senior. The sell-by dates are past, but they still smell and taste okay. I use them occasionally, so don't want to just toss them. I figure that oil, vinegar, etc. aren't going to poison me, but you never know, I guess...
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Yow. Now that's precision: I feel like I've been given instructions about how to invade Jersey... which, I suppose, is exactly the plan. I'm impressed and terrified, Bob. Thanks.
I'm sitting here laughing, though, because in like two weeks I'm getting a car, and between now and then I'll have no dog-time, anyway. But here's the question I have- did you choose these places for geography (i.e. not too far away from Philly or each other), proximity to mass transit, or their doggitude? Or to put it another way: if I'm going to hit four places in a day, are these the ones to do?
(Probably I should transfer these questions to the NJ board. Probably I should wait until I'm back from ME next week...)
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You know, one of these days I'm going to have to do a massive Jersey Dog Hunt: see how many hot dog places I can hit in one glorious day.
Gotta get a car first, but a boy has to have a dream, right?
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That seems like the sort of anecdote that can kill a restaurant...
With all due respect, if that story is factually correct and without any exaggeration then it would be considered a mercy killing.
Oh, I quite agree on the "mercy killing": certainly I won't be back. What I'm wondering about (and I guess I wasn't very clear) is: how much effect will this anecdote, in the context of this review, have on their business?
At a guess, most of the people I saw at Sammy's don't base their dining decisions on LaBan's reviews. I'd imagine that if he'd been served a nibbled bologna at, say, Django, that review would destroy them. But Sammy's? I just don't know.
Vegan landlord bans meat-eaters
in Food Traditions & Culture
Posted
But when we do it, it's cute!