Jump to content


eGullet Society staff emeritus
  • Posts

  • Joined

  • Last visited

Posts posted by rlibkind

  1. 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.

  2. 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.

  3. 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.

    • Like 2
  4. .

    I'll also nominate the "blue" fishes (Mackerel amongst 'em).

    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.

    • Like 1
  5. WE will cook BP-- wrap in foil...

    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.

    • Like 1
  6. 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.

  7. 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.

    • Like 2
  8. made some for Norwegian students of my fathers.  said it was the best fish they ever tasted.  Norwegians know their fish .

    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.

  9. 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.

    • Like 3
  • Create New...