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Everything posted by rlibkind

  1. Glad I bought smoked pork chops and Italian sausage today. Gotta eat for my health. http://m.us.wsj.com/articles/SB10001424052702303678404579533760760481486
  2. Sugared out! Afternoon tea at Cassatt (Rittenhouse Hotel/ Lacroix) for SWMBO's birthday. Highly recommended. Reminds me it's time to go back for Lacroix Sunday brunch buffet.
  3. Does anyone know where to find a legit dobostorte in town. I'm in Fairmount willing to travel to the Northeast and nearby burbs (even Cherry Hill!) for the real thing. I can get something pretty close at Bell's Supermarket, but it's not a true dobostorte. And what Swisshaus makes is a four-layer rather than traditional seven-layer version -- and it doesn't even have the required caramel outer frosting.
  4. rlibkind


    Cabbage soup. Can be frozen. Here's a recipe for a Jewish-Hungarian variation: http://robertsmarketreport.blogspot.com/2014/02/winter-vegetable-hungarian-accent.html?m=1
  5. Thanks for reviving this thread and your extensive report. If only Eluzabeth was like that when I grew up there in the 1950s, tho we did have excellent Hewush deli and "appy" as well as great Italuan Thank heaven Spirito's survives for pizza and red sauce dishes, and DiCosmo's for lemon ice. But I've to get back up there from Phila. To try the Portuguese and Lain American goodies. And Tommy's hot dogs, of course, though the perratas look enticing.
  6. rlibkind

    Shad Roe

    Probably Florida or Carolina shad. Delaware and Hudson runs aren't until May.
  7. Cabbage Soup, made with a little beef short rib as well as Hungarian sausage made by my neighbor's dad in Budapest -- I used that rather than paprika and salt.
  8. Last time I was at Jack-in-the-Box was about 35 or more years ago. I was in an elevated state when I went through the drive-in and ordered five tacos. As the Jack handed me the bag he said in a Caribbean accent: here mon, this'll bring you down.
  9. The "blue" fishes only stink when they're not fresh. Alas, because of their high fat content they deteriorate faster than white-fleshed fishes, so unless you catch them yourself or have a good fishmonger within a few hours drive of the dock, don't bother. Of course, the cured, smoked or pickled versions hold up very well, and then I find the aromas attractive.
  10. rlibkind

    Baked Potatoes

    YMMV, but...doesn't foil wrapping essentially steam the potatoes? I've never enjoyed them foil-wrapped because (1 ) skin doesn't get nice and crisp and (2) flesh isn't as flaky.
  11. rlibkind

    Baked Potatoes

    I just bake 'em on o en rack to assure all-around crispness of ski. If I remember I'll turn them over halfway through, but not necessary. I like Yukons and Kennebecs, but because I want that great potato skin I only bake with russets.
  12. rlibkind

    Baked Potatoes

    Twice baked is nice. I did it last night with a leftover baked potato. For initial baking, I try to use 8-12 ounce russets of reasonably symmetrical shape. Scrub and dry potatoes, prick a few times with sharp paring knife, bake in pre-heated 425F oven for about an hour. If I store until next day I let them cool then place in fridge unwrapped, so they don't get soggy. Next day I place whole taters direct from fridge in toaster oven at. 225 for 20-25 minutes. Then halve longitudinally and scoop out flesh, leaving a thin coat of flesh next to skin as best as I can. Skins then go back in toaster oven at 350 for 10 minutes while I prep flesh. To still warm flesh (nuke it in bowl if you need to warm it up) I add 2 teaspoons butter per potato and salt to taste. Then about a quarter-ounce (7-8 grams) Cheddar, Parmesan or other good grating cheese and roughly mash together. No need for milk or cream, tho a very small amount might work. I lightly (do not pack) fill the skins and put them back in 350 toaster oven for another 6-8 minutes. Skin will be almost potato chip crunchy.
  13. Indeed, they do. Even the steam table fish I had on Hurtegruten Norway coast cruise was better than most fish served in U.S. Restaurants.
  14. If high quality fresh fish isn't available, consider high-quality IQF, I.e., frozen. Just be sure to follow thawing directions and uses immediately after thawed. In most cases, overnight in fridge IS NOT the way to go. My IQF Alaska seafood (salmon, halibut) is best with small release slit made in vacuum plastic wrap, then submerged in cold water, changing it once or twice. Usually thawed in 20-30 minutes.
  15. What do you munch while watching football on TV? Here's my New Year's Day snack: mini pastry cups with Greek Yogurt filled with smoked salmon and salmon roe.
  16. Fiskesuppe at Restaurant Maren Anna, Sørvågen, Lofoten Islands, Norway, June 2010.
  17. The maine glass eels that in the last two seasons have sold for as much as $2000 a pound have been elevated by the animal planet cable network, A take off on dangerous catch and wicked tuna, three teams will compete for the most juvenile eels they can catch. The show called Cold River Cash starts January 2.
  18. It's official. No Maine shrimp for 2014: http://bangordailynews.com/2013/12/03/business/regulators-shut-down-gulf-of-maine-shrimp-fishery-say-stock-has-collapsed/
  19. It seems unclear from your post (unless I misread something) whether the problem originated with the restaurant or Open Table. So in any rating comment, I would keep that in mind.
  20. There may not be a season for 2014. http://bangordailynews.com/2013/11/26/news/state/2014-shrimping-season-may-be-canceled/
  21. Thanks for the response. I wonder how the rest of the bird would do roasted in parts. It would be a shame to give up all that crispy skin.
  22. I know the presentation will suck, but has anyone ever roasted goose parts? Is it easier than whole bird ? All comments, thoughts welcome.
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