rlibkind

Forgot to mention one other item I bought for the first time and made for lunch: a Vietnamese "pork roll". It was intrigued because of its surface resemblance to a classic: the good old Jersey favorite, the pork roll. a.k.a. Taylor's Ham. It was even packaged in a similar fashion, though without the fiber wrap. And, like the Jersey pork roll, this one was essentially emulsified pork, fat and porky stuff. Theoretically I was expecting a fishy flavored food, since the label prominently boasted of anchovy, but the fish was just there to provide umami, not fishiness. I treated it just like I would a Jersey pork roll: sliced medium, cooked in a hot skillet to brown with no added fat. That worked just fine. The texture was somewhere between a Jersey pork roll and a slice of bologna, leaning to the bologna side of the equation. The flavor was quite mild, until you bit into one of the whole peppercorns studded throughout the roll, much like a mortadella would have pistachios. Nice hit of flavorful heat. It won't replace the pork roll on my pork roll, cheese and mustard sandwich on a Kaiser roll, but serving broiled chunks on toothpicks with a sweet sauce would make a nice party passaround.

I'm only an occasional shopper at Asian markets, and have yet to try the big ones down on Washington Avenue, but I was more than suitably impressed in my visit today to Spring Garden Market at the corner of Spring Garden & Fourth with parking in rear. (If anyone has been to both the Spring Garden Market and those on Washington Avenue can provide a comparative analysis, I'd welcome it.) The photos below only show the produce/meat/fish area of the store; an area just has big holds dry goods and refrigerator and freezer cases chock full of ingredients and prepared foods. I've never seen such a collection of steamed buns! (I brought home Flower Scallion Buns to accompany dinner tonight.) Although I spotted some Filipino-style frozen items, and Japanese noodles, most of the stock is devoted to Chinese foodstuffs. I refrained from purchasing protein since my larder at home is pretty full, but I will be back. Nicely meaty pork bellies were selling for less than $2/pound; you could get sliced fresh belly for just a little bit more. The range of pork parts was immense: everything from feet, snouts and ears to kidneys, hearts and blood. In the frozen section was an even wider variety of pork, beef and lamb, some of it pre-sliced: thinly sliced leg of lamb, for example, at $5.99/pound. And if you want to make cheese steaks, they've got sliced rib eye, too. You want Portuguese sardines for the grill? They have them in the frozen section, whole and ungutted. Probably better than anything you can get "fresh" in a fish store. The long fresh fish counter didn't look bad, with the fish properly under ice. (I do wish they would remove the dead fish hanging out in the live tanks under the counter, though.) The fresh mackeral was about 50-cents cheaper per pound that at the Reading Terminal, and looked at least as fresh. The poultry was plentiful, too, especially duck at reasonable prices. Almost as many different duck parts as pig parts: tongues, feet, gizzards, etc. By looks alone, the most of the protein looked of decent quality; I will definitely return for taste tests. Here are the photos:

Earl Livengood this past Saturday unveiled a project he's been working on for two winters: a new cart. The steel-blue, wooden-wheeled vehicle (photo above) displayed potatoes this week at Earl's regular Reading Terminal Market location.Although the spring crop has yet to be planted (other than seedings Earl and son Dwain have started in the greenhouse), we soon might start seeing the pokeweed Earl's friend Sam Consylman buries in sand each fall. You will no longer regularly find baked goods from Haegele's at Dutch Country Meats. Purveyor Jake Fisher's lease specifies meat, so when one of the other vendors complained about DCM's carrying baked goods, GM Paul Steinke had no choice but to crack down. Fisher said, however, that he'll be allowed to sell a few specialty baked items at holiday time. (My wish would be for Haegele's to rent daystall space on Saturdays at the market to sell their goodies, which really have no competition in terms of specific items and quality with any of the existing the baked goods sellers at the market.) <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://forums.egullet.org/uploads/1203780399/gallery_7493_1206_372526.jpg"><img'>http://forums.egullet.org/uploads/1203780399/gallery_7493_1206_372526.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://forums.egullet.org/uploads/1203780399/gallery_7493_1206_372526.jpg" alt="" border="0" /></a>Expansion of product line beyond what's authorized in leases has been a bone of contention before. It's one of the issues which contributed to the departure of Siegfried's, the Germany specialty store whose <span style="font-style: italic;">Große Schuhe</span> Dutch Country Meats is trying to fill. All was fine at Siggy's until his son, who managed the stall, tried to expand into serving lunch items items for on-premises consumption; that was a no-no, since the store 's lease classified it as a purveyor, not a lunch stand. Even though it's the height of the citrus season, certain fruits have climbed in price. Over at Iovine this past weekend, a lime or lemon would have cost you 50 cents apiece. That's a far cry from summer, when either can sometimes go for a dime apiece. Reasonably-sized navel oranges, however, can be had for 25 cents, and there are similar prices for tangelos, tangerines, etc. A relative bargain are the Chilean grapes; both red and green seedless varieties are selling for $1.99/pound. Grapefruit prices vary by size and variety, but they are pretty much as inexpensive as they get. After a week's delay, La Cucina is open for business. In photo below, La Cucina operator Anna Florio leads a class Saturday. Florio offers independent classes as well as programs offered in conjunction with Temple University at the newly requipped kitchen. There will be a formal "grand opening" ceremony in March, when the market will recognize the donations to the new kitchen of Electrolux IKON appliances from Airs Appliances, countertop material from DuPont and installation from Unique Designs, and cabinetry from Ikea. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://forums.egullet.org/uploads/1203780399/gallery_7493_1206_17573.jpg"><img'>http://forums.egullet.org/uploads/1203780399/gallery_7493_1206_17573.jpg"><img style="margin: 2px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://forums.egullet.org/uploads/1203780399/gallery_7493_1206_17573.jpg" alt="" border="2" /></a>

Things that swim were clearly favored by the judges at today's Souper Bowl contest at the Reading Terminal Market. The first, second and third place winners, from among eleven entries cooked up by market merchants, all involved creatures that like to hang out by sea or river. The Souper Bowl was part of the market's Comfort Food Festival. Top honors went to a snapper soup sold by Dutch Country Meats. Pearl's Oyster Bar earned second place for its lobster and crab bisque, while the Down Home Diner's clam chowder took third. The seafood-loving judges were April White of Philadelphia magazine, Ken Foster of Foster's Urban Homeware, and Laura Burkhardt of Where Philadelphia magazine. I tasted most of the soups entered, and there wasn't a clunker among them, including the two pasta fagiole entries, but I can't argue with the winners. The snapper soup, a Philadelphia classic, had its richness balanced by the traditional shot of sherry. The bisque was just about the seafood, as it should be. Although cream-based, no New Englander would have recognized the clam chowder, since it featured some unusual and intense seasonings, but thoroughly enjoyable. Other soups entered included a golden potato, sweet and sour cabbage, matzah ball, turkey chili, and Italian wedding. (That adds up to 10; can't remember the 11th). Although some merchants who don't usually prepare soup made them special for this event (like DiNic's pasta fagiole), most of the soups are regularly available. The winning snapper soup is sold by Dutch Country Meats from the stock of goods they bring in from Rieker's, a German specialty store in the Northeast; starting next week it will be made on premises from the Rieker's recipe. I also made the rounds tasting just a few of the offerings from merchants at the Comfort Food Festival, served at tables around the market's center court. Most offered free small tastes, but were also selling larger servings. I enjoyed the chicken from Nanee's Kitchen and the German frank with Kraut from Dutch Country Meats, but there were plenty of other goodies, including waffles and ice cream from Fisher's, one of the few "sweet" comfort foods highlighted. Here are some photos from the event: Pearl's Oyster Bar (foreground), and the Dutch Eating Place next to them were among merchants participating in Comfort Food Festival. Judges April White (left), Ken Foster and Laura Burkhardt slurp and take notes. RTM General Manager Paul Steinke raises the arms of Souper Bowl champ Jake Fisher of Dutch Country Meats.

Some more tater tot ideas from this Atlantic Journal & Constitution article package last month: Chefs take the humble Tater Tot to the next level Make your own Tater Tots

Scallops in the shell are a rarity at U.S. fishmongers, since most Americans do not like to eat anything other than the muscle, whether the scallops be filled with water-retention chemicals or "dry". Even diver scallops don't come in the shell retail.

iirc, that's been done before, so it's not a trial balloon.

I had to chuckle at this one. Guess you can commercialize anything if you find the right angle. ← That's the American Way!

Some may have observed that in a post on the Reading Terminal Market / What I found on my most recent visit thread, I reported that the market's most recent e-mail newsletter included coupons from a number of merchants, including Rick's Steaks. Given the current litigation, that poses an obvious question: Is the inclusion of Rick's in the promotion indicative of any changes in the situation? The quick answer is "no". According to RTMGM Steinke, as long as no decision has been reached by the courts and Rick's remains in the market, he's being treated the same as other merchants with respect to promotional opportunities, day-to-day operations, etc.

RTM merchants are distributing coupons to customers through the market's subscriber e-mails. You can sign up for the mailings by clicking on the "Mailing List" link at the bottom of the market's home page. Among the coupons on this month's missive: <ul><li>12th Street Cantina: chicken dinner for two to go, $9.95 <li>Bee Natural, $1 lip balm <li>By George, heart-shaped cheese ravioli with vodka sauce, garlic bread loaf, $21.95 ($25 regularly) <li>Contessa's French Linens, 10 percent discount. <li>Fisher's Soft Pretzels, free hot drink with breakfast roll-up. <li>Franks A Lot, 10 percent off minimum $5 purchase, 15 percent off minimum $10 purchase. <li>Hatville Deli, deli and sandwich counter specials <li>Mezze, hot entree with rice, veg, small soup $10 ($11.50 regularly) after 4 p.m. <li>Old City Coffee, reduced prices on Africa coffees during Black History Month. <li>Rick's Steaks, free soda with purchase of cheese steak with fries. <li>Salumeria, free box of crackers with half pound of Toma Blu, and free small fountain soda with regular hoagie. </u>

They do. Nielsen introduced a people meter system a couple of years ago which tracks individual viewing so Nielsen can separate household viewing information to get better demographic info.

<a href="http://forums.egullet.org/uploads/1202523623/gallery_7493_1206_81475.jpg"><img'>http://forums.egullet.org/uploads/1202523623/gallery_7493_1206_81475.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://forums.egullet.org/uploads/1202523623/gallery_7493_1206_81475.jpg" alt="" border="0" /></a>Is That an Egg Or an Avocado? That's a 22-ounce emu egg Fair Food Farmstand volunteer Erin Wieand is holding. The $8 egg, from Boody Mill Emu Ranch in South Jersey, will make a very, very large omelet. The Farmstand has gone more than a week without a freezer, which means no meats or chicken pot pies. The freezer has been repaired, but now a problem has been discovered in the electrical supply. The dairy refrigerator case is just fine. Earl Livengood returned to the market today, offering root vegetables, winter squash, potatoes and dried herbs. But planning for summer is well underway: Earl said son Dwayne was spending the day planting tomato seeds so seedlings can be grown then placed in the ground this spring. Lots more variety of sausages at Dutch Country Meats, all from Rieker's: fresh bratwursts, smoked Hungarian brats, Bavarian brats, kielbasa, weisswurst, knockwurst, München weisswurst, coarse mettwurst, fine mettwurst, calve's liverwurst, and German-style wieners, all $5.99/pound. They also had landjaeger at $1.79 a stick and rauchbeischen (smoked bit) sausage at $6.29/pound. Not much selection in the baked goods from Haegele's; the few hot cross buns I saw at 8:30 a.m. were gone by the time I left the market two hours later. Jim Iovine of Iovine Brothers Produce enjoyed a New Year's trip to Italy last month, including a visit to a namesake winery in the shadow of Vesuvius. He also learned that in Italy, his name is pronounced YO-vin-EE. Just like how he'd shout out to his brother Vincent: "Yo, Vinny!" There's a shortage of bike racks at the market, but six new ones will soon be placed on the Arch Street side. RTM Manager Paul Steinke said a shortage of bike racks is a good problem to have, but one that is being addressed. The market has also ordered 5,000 cloth bags for distribution to customers as part of its Green efforts. RTM management and the merchants' association are trying to figure out the best way to get them to customers who will use them instead of just tossing them in a closet. One wag suggested exchanging them for the Whole Food cloth bags some RTM shoppers carry.

Haven't heard of "rat-trap" cheese before. But I grew up learning that any sharp cheddar could be called "rat cheese".

No doubt about it, Wegman's is something else. I relied on it when I regularly made extended visits in Ithaca. And if I didn't have a public market like the RTM easily available to me, but I had Wegmans nearby, Wegmans' wins. There's no reason to do regular shopping 90 minutes away when you're only 10 or 20 minutes from a Wegmans. Indeed, although I'm the world's biggest booster of the RTM, I still cross the Delaware at least one trip a month to shop at the Cherry Hill Wegmans. But, even if there was a Wegman's 10 minutes away, I'd be an RTM regular. While Wegman's ain't chopped liver, I prefer most of the meats and produce at the RTM, which has as good if not better a variety and priced less expensively for what I want to buy. There's also more variety and faster turnover at the fishmongers' than at W's, and the prices are usually way, way less expensive at the RTM, though I'll give the nod to Wegmans for usually stocking some items I like that RTM vendors don't, like soft clams, and W has more variety of live oysters and a slightly better price. Still, a good public market like the RTM and a good supermarket like Wegmans are two different animals. Yet, when you stop to think about it, what makes Wegmans and similar good supermarkets attractive is the fact that they try to mold themselves in the image of a public market. Imitation is the sincerest form of flattery.

A surer sign that spring will eventually arrive than any groundhog's shadow vision is the first shad of the season at local fish markets. Here, roe and buck shad are displayed at John Yi. We're three months away from Delaware River shad. Over at Iovine Brothers Produce, Brother Vinnie was raving today over the quality of the Chilean stone fruit (where it's mid-summer now). I tasted a slice of peach Vinnie offered, and while it doesn't compare to fresh local orchard fruit from the peak of our season, it was plenty good; better, in fact, than the IQF slices I purchased at Wegman's last week. The Chilean cherries I picked up a week-and-a-half ago weren't bad, priced at $1.99 for a one-pound bag, the same price as the seedless green grapes. Vinnie said the Chilean plums and nectarines were also pretty good. If you're in the market for Thai ingredients, Katie Loeb notes in this thread that Little Thai Market is more than just a lunch stand: they offer a planoply of necessary goodies if you wish to cook in the Thai style. The search for kaffir lime leaves led Katie to this discovery. Until today, I always stuck with the roast pork with provolone and greens at DiNic's, but today I experimented with the brisket (with rabe, which I consumed as a kind of first course before digging in the sandwich, but no cheese, though I topped it with a helping of hot peppers from the containers on the counter). It was a tender, beefy sandwich, and one Tommy said he personally prefers. Still, as good as the sandwich was, it's hard for me to order anything but the pork, though I've got friends who swear by the sausage, too.

Thanks for all those additional favs, Gruzia -- and the Russian transliteration! I've definitely got to try some of them, especially the herring and Borodinski bread.

Here's a link to the KYW video on Haegele's fastnachts. It will probably be there for only a few days, at most. Andrew Fenton and I met for Fastnacht at the Reading Terminal Market this afternoon. Bottom line: good, rich, but it's just sweetened fried dough. Dutch Country Meats had, as promised, laid in a supply of Fastnachts from Haegele's, a full tray of plain and a full tray of powdered sugared ones. By 1:30 p.m., they were out of the plain and neary done with the sugared; everything was gone by a couple of hours later. Unfortunately, they stored them in the refrigerator case; this had a deleterious impact on the tastebuds. Jake Fisher, Dutch Country Meat's proprietor, had told me last weekend that he understood Haegele's soaked them in cream; apparently, that's before frying, which added to the density of the potato-enhanced fried pastry. It was certainly tasty and satisfying, especially with a good cup of coffee, and I'll be sure to get them again next year. But they are not worth any above-and-beyond efforts to acquire. I only wish someone at the RTM would add freshly fried (in lard, but I'll settle for vegetable oil) donuts to their offerings. Nothing like a crisp, warm donut. One of the Amish vendors does them during special events, like the Pennsylvania Dutch Festival, but not year-round. Too bad.

I want to second Il Ritrovo. The only pizza I've had that compare are Vetri's Osteria in Philadelphia and Bianco in Phoenix.

That update clarifies what you're looking for nicely, Marya. One ethnic food you failed to mention having in Portland is South Asian, i.e., Indian and Pakistani. I don't dine often enough in that style to have sure-fire recommendations, but there are any number of good ones around. A few years ago a number of we eGulleters and others got together for a "Dangerous Dining Club" dinner at Karma, 114 Chestnut St., and it was thoroughly enjoyable. For Moroccan-inspired fare, try a restaurant in my neighborhood, Figs, on N. 25th Street just a block north of Fairmount Avenue, only a block from the Art Museum's new Perelman Building and just a bit further from the main museum building. It's BYO. Estia is perhaps the most upscale Greek seafood restaurant in town, but there are any number of others which do decent jobs with the basics of Greek food; many of them do a nice job grilling fresh fish: the fish may be lesser sought varieties, like porgy, but when fresh and grilled properly they are delightful. One in my neighborhood not far from the museum would be Zorba's Taverna, 2230 Fairmount Ave., but almost every neighborhood has a similar establishment. I haven't tried it, but others here have recommended Divan Turkish Kitchen, 918 S. 22nd St. Philadelphia has a substantial Lebanese community. and one of its culinary pillars is Bitar's, 947 Federal St. in South Philly, a quick and easy cab ride from center city. Cedar's, 616 S. 2nd Street, also offers Lebanese-Middle Eastern food, and is located just south of the Society Hill neighborhood. South Philly, however, is less well known for Middle Eastern than it is for Rocky Balboa and Italian fare. If simple red gravy Italian attracts you (and it does me when I want some comfort food), Villa di Roma in the heart of the Italian Market, 932 S. 9th St., and Ralph's, which has been around for more than 100 years) two blocks north at 760 S. 9th St., satisfy. Hope this additional ideas help. And enjoy your stay this weekend

Any particular ethnic cuisines of interest? Are there some that you have easy access to back home and, therefore, would like to try something different? I'm sure others will add more, especially if you can provide information to refine your request. That said, and limiting my recommendations to Center City rather than some of the further reaches of the city where some excellent Eastern European and Portuguese/Brazilian fare can be had, among others, here goes: It's not Mediterranean, but Rangoon, 112 North 9th St., is worth a visit. Try one of the "Thousand Layer Bread" appetizers at this Burmese restaurant in Philadelphia's Chinatown. And as long as we're in the neighborhood, if dim sum is of any interest, there's Ocean Harbor, 1023 Race St., or Joy Tsin Lau at 1026 Race. Although most folks will tell you Ocean Harbor is better (and I agree), I don't think they give enough credit to the latter. So if the line is too long at the former on a Saturday or Sunday, you won't suffer by crossing the street for the latter. Now, onward to southern Europe. For "upscale ethnic" Amada, 217 Chestnut, is hard to beat. Spanish-style tapas and more. The same chef/owner weighs into the Basque tradition at Tinto, 114 S. 20th St. Vetri's Osteria, 640 N. Broad St. (slightly beyond the northern edge of Center City) offers high-end pizza and other marvelous fare, and is more affordable (and sometimes do-able without a reservation) than Vetri's more formal establishment at 1312 Spruce St. Lolita, 106 S. 13th, is a B.Y.O.B. upscale Mexican. They provide the margarita mix, you provide the tequila and Cointreau. For dessert, cross the street for sorbetto or gelato at Capogiro (or visit the latter's other store at 117 S. 20th, across the street from Tinto). Does French count as ethnic in your book? If so: Brasserie Perrier, 1619 Walnut St., is classy and classic. Less classy, but no less toothsome, would be Caribou Cafe, 1126 Walnut St., whose owner, Olivier Desaintmartin, also operates a new bistro/wine bar, Zinc, at 246 S. 11th St. Hardly Mediterrean would be Ludwig's Garten, 1315 Sansom St., for hearty German fare (I recommend the Jagerschnitzel) and a great beer list. It's around the corner from Capogiro, too, if you have room after all the beer, potatoes and sausages. Philly's a great beer town, and most of the beer meccas couple it with good food. Again, hardly Mediterranean or fusion, but worth visiting. These include the Belgian-inspired Monk's Cafe, 264 S. 16th St. Most recently I visited St. Stephen's Green, 1701 Green St., a new neighborhood spot not all that far from Vetri's Osteria just beyond Center City's northern edge; and the fish 'n chips and cottage pie are excellent. St. Stephen's co-owners also operate The Bishop's Collar, 2349 Fairmount Ave. (not far from the Eastern State Penitentiary historic site), and Dark Horse Pub, 421 S. 2nd St. on Headhouse Square. For lunch, you've got many choices at the Reading Terminal Market, 12th & Filbert. DiNic's for roast pork sandwiches (get it with greens and provolone), Salumeria's hoagies, Nanee's South Asian, Fisher's for fresh Pennsylvania Dutch pretzels, Flying Monkey's cupcakes, and lots more. I've marked all of these spots on a Google Map here. I've only begun to scratch the surface of the possibililties; check out other Pennsylvania threads for other ideas, and I'm sure others will follow-up here. Edited to add more spots, Google map link.

Picked up a couple his 'n her steaks at Guinta's Prime Shop today, and lit the Weber Silver B to grill 'em just before sundown. I say his 'n her because I like mine fatty, she likes hers lean. So for SWMBO I bought a tenderloin filet, priced at about $13 or $14 a pound. My choice was signed as a "cowboy" steak at $7.95/pound. It was a rib steak on the bone with only the excess fat trimmed away, so that there was plenty of extra-fatty meat along the perimeter, which I love, as well as the marbled rib eye. Both steaks were superb (somehow I managed to cook them to our respective preferred donenesses). SWMBO thought her tenderloin was one of the best steaks she's ever had. Mine had deep beefy taste (not liver-y) and savory richness from all the luscious marbling. Now, it certainly was not prime that was dry-aged for an exceedingly long period of time; in fact, I think both cuts were wet-aged, though I didn't ask before buying. (Giunta's displayed each individual cut in its own sealed vacuum bag which is why I think they were wet-aged, though that's not conclusive evidence.) As good as the steaks were, Harry Ochs' premium dry-aged steaks and prime rib roasts (the ones that have aged for six weeks rather than four) are superior; however, they cost about 30 or 40 percent more. Bottom-line, my experience tonight confirms that Guinta's Prime Shop offers exceptional value in very good quality meat. In addition to the steaks tonight, I've bought hanger, flank, skirt and sirloins for grilling. I've enjoyed Guinta's loin and rib lamb chops, shanks, leg, and breasts; ducks and chickens (I've yet to try the veal, but it's on my list). None has disappointed and some, like tonight's steaks, have been extraordinary. The fact that Charles Guinta sells only all-natural, hormone-free, grass-fed beef is almost irrelevant; it just tastes darned good. Does Guinta's Prime Shop offer the absolutely very best meat you can buy? No. But I am hard-pressed to think of another butcher that offers better meat for the price.

Depositions currently being taken. Discovery ends March 1. If there's going to be a settlement (and I'm not predicting whether or not there will be), the incentive will increase to have one as trial date nears.

Super Bowl Sunday is tomorrow, and if you want wings to feed your crowd, Guinta's Prime Shop has deal for you: a 40-pound case for $59.95, or $1.50/pound. If your group can't consume that many wings, Guinta's and other butchers at the market will sell you them at prices ranging from $2.49-$2.69/pound. If you're making your own guacamole, the price of avocados and limes are up with demand: the Hass avocados are $1.49 at Iovine Brothers, the limes three for a buck, or $1.69 and four for a buck, respectively, at O.K. Lee. Earl Livengood took the day off today, which was just as well as far as the market's lunch vendors are concerned, since the space the Lancaster County farmer normally occupies can be used for additional table capacity, given that it's opening day for the auto show. Tom DiNicolosi, proprietor of Tommy DiNic's, expect today to be the busiest day of the year. Among the hot items Hershel's has to help fill your platter of brisket or any of their other delicacies is kasha varnishkes, a noodle-buckwheat groat combination usually served with gravy. La Cucina plans to begin cooking classes Feb. 12, with the instruction under the banner of the Temple Center City's Institute for Continuing Studies. Most of the classes La Cucina's RTM demonstration kitchen are for Italian cooking, although other topics are covered in some classes, including a special class for young chefs (ages 9-12) March 8. Most of Temple's basic instructional courses, as well as a number of special chef demonstration classes, will be held at Foster's new store at Fourth and Market, with others at Center City restaurants. Here's the web page listing Temple's classes this semester, some of which are already sold out. The RTM inaugurates its International Comfort Food Festival on Saturday, Feb. 23 from 10 a.m. to 4 p.m. Samples prepared by market merchants will be available of homey foods from different world cultures, including African-American, Italian, Middle Eastern, South Asian, and Jewish. The big event of the day will be a "Souper Bowl" contest to determine which RTM merchant makes the best soup; judges are expected to be local food writers. Live jazz and children's activites will also be part of the festivities. Weddings are performed every Valentine's Day in center court, and this year is no different. Six local couples will tie the knot on Feb. 14 this year in the ceremonies officiated by Judge Jeffrrey P. Minehart. The Kraft Trio will play the Mendelssohn. As reported in the Fastnacht topic, Dutch Country Meats will sell the German Shrove Tuesday delicacy baked by Haegele's of the Northeast for one day only, Tuesday, Feb. 5. Haegele's version is different from the plain fried potato dough Fastnacht served in Pennsylvania Dutch country; after frying, Haegele's soaks them in cream, according to Dutch Country Meats proprietor Jake Fisher.

That sounds like what the Swedes have done with semlor, another pre-Lent treat. Given their hedonistic tendencies, the Swedes serve them from just after Christmas until the spring.

Jake Fisher, proprietor of Dutch Country Meats at the RTM, confirmed to me today that he will have Fastnachts from Haegele's next Tueday, and only next Tuesday. That's because, he said, Haegele's only makes them for sale on Shrove Tuesday. You won't find them at any of the Amish section vendors at the RTM because they're closed on Mondays and Tuesdays (as well as Sundays, of course). And the Amish only prepare and eat them immediately before Lent. He says the Haegele's Fastnachts aren't just a piece of fried sweet dough. After frying they are trayed and soaked in cream, so what you get is a rich, soggy donut. Yum, but it's not a bad thing they aren't available year 'round. As best as I been able to determine, the Haegele version is not a style associated with the Pennsylvania Dutch; my speculation is that the cream-soaked version comes from the area of Germany from which the Haegele family emigrated.