Bashful3

Holly Moore says you can't get either with class in PHilly. Well, I know about the belly fried clams--at the Sansom Street Oyster House, their appetizer portion is huge, at $7.50, and very very good. Anywhere else? And, how about those lobster rolls?

MOre on that "bargain" leg of lamb. Practice your assertive techniques on the butcher. INstruct the butcher to please cut four nice slices out of the middle; debone the rest, and grind the meat once. You will have dubious looks, and maybe you won't convince him to do this for a sale item. Anyhow, nothing is more delicious than lamb burgers. Gently chop with some onion/ garlic/maybe a tad tomato juice. Do not overcook in butter. Yum. Trust me. Cutlets can be marinated and broiled.

On Adams AVenue, in the NOrtheast, just off of Roosevelt Boulevard, there is a small shopping strip with an excellent Asian Market. Great selection of Vietnamese, Chinese, but other foodstuffs, china, plastic tea sets and other ware. Friendly; parking; stop in at Pho75 for fabulous soups. There is a butcher shop, fresh fish, Peking Duck, etc, etc, plus extensive frozen foods of all nationalities. A Find.

hiya, katie, been missing you. Yes, Fuji is the greatest for fish of all kinds, but, sadly, it is not open on Mondays, so dont go then. Was just there yesterday, at Sushi Bar. Mat is the kind of chef who knows what his customers like and avoid, but also what he has served them before. My friend and I have been lunching at the Sushi Bar for years, and he still manages to amaze us with new treats. One dish was weird in a way, but oh so good. Included sea cucumbers, unusual tuna, and a sauce made from ground uni. Unreal.

When I worked at Graduate Hospital in the early 90's I would sometimes stop in for a feast after work. Oh, yum. Will definitely make a trip.

Saw boneless Shad yesterday, at Ruhlings Seafood, on Rising Sun, near Cottman. Very reasonable--maybe $7.99 pound. Didn't notice the roe, but it was probably there also.

REad most of the replies, and didn't find my standard prep for asparagus: microwave, covered, about four minutes to a pound of asparagus. Sauce, for hot or cold: pesto mayonnaise

This doesn't answer your question, but my latest fling with pork chops is to bread them; egg; seasoned crumbs. Brown in a skillet. Add a little beef broth; simmer, maybe half an hour. So much juicier than if they hadn't been breaded.

The problem with preparing a sandwich the night before is that the bread will be hopeless by the time you eat it. The only sandwiches I make that withstand sitting around all day in a warm place are peanut butter and jelly, or maybe egg salad, where the softened white bread adds to the charm. Why not make a huge meat loaf one morning/evening whatever, and consider this your Dogpatch Ham: slice for sandwiches made at the last minute when you are exhausted; open a jar of good pasta sauce, drop in cubes of meat loaf while angel hair pasta is cooking (2 min?); reheat slices in the microwave, or in a pan with a tiny bit of water.(this changes the whole gestalt of the meat loaf)?

My method is entirely different, and I've been getting great results for almost 50 years. I start with a pot of slightly salted boiling water . With flame on high, I gently over eggs (right from the fridge) into the boiling water, one by one. After the last one is added, I bring the temp up to a slow simmer, and simmer for exactly 20 minutes. Plop into cold water after draining; peel immediately. No sticking, no undercooking, no problems. Two favorite recipes: egg salad is simply chopped egg, with addition of parsley, sliced scallion, maybe a tad celery. Mayo to taste--only Hellmans. I don't use salt, but sometimes I add a little dijon mustard, which give a great taste without overpowering. Deviled eggs: just cut in half, spoon out the yellow. Mix with a little dry mustard, same greens, mayo. Spoon into whites, sprinkle paprika on top.

Marinade of soy sauce, garlic, a splash of Worceshire, fresh lemon juice, parsley. Lightly slash meat on bias before marinating. Broil in pan or oven broiler, only until crisp outside but rare inside. Slice on diagonal. What a delight.

Just went to Target, special, to get this $19.95 Chefmate wonder. Aside from its hefty weight, I was definitely impressed. I may return someday to buy the $99 multi-piece set for my daughter who hates non-stick pans of any kind.

Thanks to all. I'm so glad I asked! My husband's pet peeve re food is the expression, "fun food".

Acronym for what? What kind of ingredient is this? Is everybody in on the know, except me?

Have you ever checked the salt content on some of these sauces? My goal is to find a tasty jarred sauce, low in salt, that still tastes good. I often go for lowest salt content, and doctor it up with good tasting stuff like sweet sausage and garlic.