rlibkind

Some musical chairs in vendor locations noticed this weekend. Terralynn has abandoned the center court cart. Instead, Terralyn's soaps and skin care products will be sold in the stand where Young's Flowers has been recently. That stand actually had been Spataro's prior to the RTM's mid-1980s renovation and you can still see the Spataro's "Drink Buttermilk" signs atop the stand. Young's moves to a cart in center court opposite Mezze. Right across from the Young's cart work is proceeding apace for Hershel's Deli. Counter tops were due to be delivered today (Monday, Jan. 22), and the store could be open in two or three weeks. Earl Livengood was selling potatoes, turnips, rutabagas, winter squashes, carrots, kale, and the last of his leeks and scallions Saturday. Earl will make occasional appearances on Saturdays when has produce to sell, but otherwise he won't be making regular appearances until early spring when the first green things start to pop out of the ground. For the time being, it's almost exclusively root vegetables. Speaking of root vegetables, the RTM will host it's annual Roots Festival Feb. 17. You can have your photo taken with one of the strolling costumed root vegetables, so mark your calendar. Rather than roots, the RTM goes to the heart of the matter three days earlier, on Valentine's Day, Feb. 14. That's when Judge Jeffrey P. Mineheart will marry six couples in Center Court at 11 a.m. Valentine's Day brings to mind chocolate, of course. The Pennsylvania General Store has been selling John & Kira's chocolates for six or seven months, but you wouldn't know it unless you asked. Now proprietor Mike Holahan has put up a sign to let you know about them. Over at Fair Food Farmstand you can get white spelt hot dog buns to go with your uncured frankfurters. Even though spring is still two months away, it's been imported from Florida: shad. John Yi is selling whole buck shad for $2.99; they are also packaging shad row and red snapper filets together in a single package. Mackeral is available as either whole fish ($1.99) or filet ($2.99). Wild striped bass (a.k.a. rockfish) is selling for $4.99 whole.

An update: the cornish hens and chicken parts sold at Giunta's Prime Shop are Bell & Evans. Eberly whole chickens are available, both in small and roaster sizes. Eberly capons were available before the holidays; check with Charlie Giunta if you want them, they can probably be special ordered.

A Scrapple Festival will be held later this year at the Reading Terminal Market. RTM manager Paul Steinke said no date has been set yet, but it's likely to be in April. Paul hopes to have representatives from the various scrapple makers (Habersette, Rapa, Hatfield, etc.) set up exhibits, and, of course, cooked scrapple will be offered to visitors. Yum. That's fine as it goes. But what sort of events and/or demonstrations would you hold if you were programming a scrapple festival. Here are some of my ideas: Hold the event in the fall when scrapple-making season is in full swing. Bring in a live hog. Butcher it and make scrapple from scratch. And bloodwurst and headcheese as long as we're at it. Maybe Gallagher could be invited to lead the demonstration. (Bring plenty of plastic sheets.) How about a panel discussion? Participants could include William Woys Weaver, author of "Country Scrapple: An American tradition", and Philip M. Parker, author of "The 2007-2012 Outlook for Headcheese, Meat Loaves, Scrapple, Puddings, Chili Con Carne, and Jellied Goods from Purchased Carcasses in Greater China". Weaver's book is available at Amazon at prices ranging from $3.48 to $15.95. Parker's paperback sells for $495.00. Yes, $495.00. And worth every penny, if you're a scrapple manufacturer planning to globalize your markets. One potential topic for this erudite panel: Toppings - Pancake syrup or ketchup? Perhaps there could also be a discussion of the proper fat for frying scrapple: Butter, Lard or Corn Oil? Invite Sonya Thomas, Takeru Kobayashi and our local favorite, Philadelphian Bob Shoudt (who holds the I.F.O.C.E. title for shoo-fly pie at 9.25 pounds in eight minutes), to compete in a scrapple-eating contest. Okay what ideas do you have for a Scrapple Festival?

DiBruno's Center City sells fish, Sandy.

You can get the Country Time product at the Fair Food Farmstand unfrozen on day of delivery (last time I checked it was Thursdays) or by prior arrangement. As noted in my earlier response, call the Fair Food Farmstand to check delivery and/or make arrangements for fresh meat.

Try the Countrytime pork available at the Fair Food Farmstand at the RTM; call Ann Karlen or one of her associates at the stand (215 627-2029) to find out what day they expect Countrytime to delivery fresh, as opposed to frozen, meat (though I've found even frozen this is a superior pork product). It's not Berkshire or Kurobata, but iirc it's a traditional American crossbreed, rather than the type of crossbreed designed for pig farm factories.

I don't know that for a fact. I do know that when I asked (admittedly, about a year ago) whose chicken it was unmarked in the butcher case, they said it was Bell & Evans. That was at the Callowhill & 20th store.

Hi, Jan! I believe WF's no-name chicken is Bell & Evans. Not bad, but not as good as Eberly.

I've never seen Eberly chickens (at least packaged as such) at L. Halteman at the RTM. However, Giunta's Prime Shop carries Eberly chickens, capons and cornish game hens. I love the Eberly poultry, too. I most recently made the capon (surgically altered, not chemically) purchased at Giunta's and it was incredible. Giunta's Prime Shop is located in the former A.A. Halteman space, which is between Iovine's and L. Halteman.

Harry Ochs will cut steaks to any size you want. Just ask. And that's the key: just ask. I find that any food purveyor (meat, fish, produce, cheese) is happy to talk about what they sell and what they can do for you. You show an interest and they'll supply you the best of what they have. I heartily agree with Sandy's statement that "...the relationship between price and quality is nonlinear". Since I haven't had Lobel's, it would be presumptious of me to say it's not worth the price, but when their steaks are priced at two to three times as much as the prime dry extra-aged steaks at Harry Ochs (before shipping costs are figured) I have difficulty fathoming how Lobel's could taste two or three times better. I haven't tried the full range of his offerings yet, but what I've had at Giunta's Prime Shop at the RTM is promising. I don't think he hangs his own meat like Harry Ochs does, however, so I'd be more likely to buy porterhouse and rib steaks for the grill from Harry. I am going to give Giunta's skirt and hanger steaks a try, though. Fish is more problematic. I've had no trouble finding decent fish at either the RTM or Ippolito's. But I'll admit that, simply because of logistics, they are rarely going to have "caught the day before" fish. In most instances it's going to be two to four days old which (if properly stored and handled) will be perfectly fine, but not perfect. A lot of the time you'd be better buying fish that had been properly frozen and thawed (which is the case with the "wild" salmon this time of the year anyway).

Were they packed in a heavy brine? I can't imagine non-preserved oysters funking around in their own juices for "the next couple of months" in a barrel in the basement. Surely they were preserved somehow. ← Kept suitably cool and unopened, oysters have a pretty remarkable shelf life. Even before the advent of railroads (and refrigerated transport) there were shipments by Great Lakes vessels and carts of New England and Mid-Atlantic oysters to the Midwest.

Apicella's is the fish store that got me interested in fish when I lived in Hoboken, oh so long ago (1974-79). And there was a great Italian produce store a block up First from them. I had never seen periwinkles before patronizing Apicella's and was introduced to many other fish there. Hoboken is poorer for the loss.

Strictly in the interest of science, I think you should add Neuchatel Chocolates to the taste test. Made by an actual Swiss chocolate maker in Oxford, Pa. Used to have a boutique within the Plaza in NYC. Available at the Pennsylvia General Store at the RTM or by web/phone order. $35/pound for the truffles or chocolates. Totally different style, though from John & Kira's; where J&K's are French style, these are (surprise!) Swiss. My favs, though, are Belgian pralines (Marcolini or Wittamer preferred, but they're not available in town). But the Belgian Chocolate Houe, which used to be located on 18th Street, sells by web at Belgian Chocolate Online; I don't know who manufacturers their chocolate in Belgian, but it's pretty high quality (though, I'm quick to admit, don't have the nuance of the Wittamer and Marcolini products). BCO's pralines go for $32/pound plus shipping.

I think Percyn's account of his sidetrip to Paris after doing business in Stockholm demonstrates that there's at least one person who travels simply to eat . Your basic point that the attraction of restaurants at best only augments travel decisions for 99.99 percent of the population is spot on; no city is going to bring in significant tourist dollars on strength of food alone if it offers nothing else. But there are the rare crazies among us (does that include most eGulleters?) who plan our trips (or make 100-mile detours) for specific eating experiences.

The menu listed "diver fresh" shrimp, mussels and clams on its menu. Mildly amusing if in error, perhaps an error of ignorance, but just as likely intentionally misleading. What examples of silly, obtuse, inflated, misleading or just plain wrong menu descriptions have you chortled or chuckled (but hopefully not choked) over lately?

When I saw this post, I thought you had given up on the fancy tube steak and hamburg business, but I see that they remain on the menu, if only at lunch. Good luck on this reincarnation. But, pray tell, explain "diver fresh" shrimp, mussels and clams. Scallops, perhaps (though these days what's billed as "diver" scallops rarely are), but shrimp are netted (or, more likely, raised on a farm), and mussels (whether farmed or wild) and clams are intertidal molluscs hardly requiring holding one's breath to gather, let alone donning self-contained underwater breathing apparatus.

Here's the link: April White article

I understand that the Pacific species of razor clam needs to have its innards removed before cooking. But what about the Atlantic species? As best as I can tell it appears that you don't have to trim out the stomach and some other parts of the Atlantic razor clam as you do the Pacific. Can anyone confirm this and/or offer cooking/prep tips. I saw some in Philadelphia's Chinatown seafood markets today and want to try them.

Yes, nice haul, Katie. That gouda-laced pasta sounds very good. I stopped by today (Sunday) about 11 a.m., and while hardly crowded, looked like there was a fair amount of business for the purveyors, i.e., produce, fish, meat vendors. Flying Monkey looked like it was doing good business, too. Both OK Lee and Iovine's featured one-pound clamshells of Floriday strawberries for 99-cents and one dollar, respectively. I picked up some at Iovines and tried them with brunch. Rather average winter berries; in later January/early February Iovines usually gets some Florida berries that have a bit more flavor, though they could hardly be mistaken for in-season locals. I also picked up a grab bag of 1-1/2 pounds of frying peppers for a buck. No clementines at Iovine's this week. A few weeks back they relocated the mushrooms to a new refrigerated case. Avocados seem to be universally priced at $1 apiece (except at Whole Foods, of course), which makes Katie's score of three ripe ones even more attractive. Work on Hershel's Deli & Market (that's the new name; had been Hershel's East Side Deli) is picking up, with installation of cases, stove and other appliances underway. This Jewish-style deli is on center court in Spataro's old location. I've been very pleased with the quality and prices of meats and poultry I've purchased at Giunta's Prime Shop. On Friday I tried the ground sirloin ($2.33 pp iirc for minimum three-pound purchase), some of which I turned into hamburger for that night's dinner, the rest into pasta sauce. One future visits I'm going to try the hanger steak ($5.99) and meaty-looking lamb shanks ($4.99). It would be nice to see at least some of the lights on in the shops located near center court that aren't open. Spataro's and Tommy DiNic's kept theirs on, but lack of overhead lights at Mezze cast a shadow adjacent to center court. Perhaps RTM could provide an incentive for such shops to keep at least some of the lights on when they are closed.

With the exception of the pub/stew meal and breakfast, all the other food segments were in the Republic of Ireland. The shellfish at King Sitric's got my attention.

I haven't been to the new location, but it's got to be difficult to beat the decor of the old one, with its multi-story curtain of water falling down. And I'm glad to hear the quality of the food has, at the very least, been maintained. Even if the octopus and avocado "stole the show" I'd still like to hear about the rest of your meal. And I'm very curious about the particulars of the "terrible" wine service; how did they screw up?

I saw them somewhere recently. Based on where I've shopped lately, it's had to have been either Spice Terminal (which you've checked), Super Fresh on Columbus Blvd. (unlikely, but possible) or Wegman's Cherry Hill (most likely).

Not me.

Before 11 a.m. on a Saturday the RTM would be navigable in a wheelchair. And since the market is now open on Sundays, that may work out even better, since traffic is lighter on Sunday (though far from empty). Eating at any of the RTM establishments shouldn't be an issue, since every restaurant-type vendor will pack so you can eat in center court, where there are tables and plastic picnic-style chairs. At a few, you'll be able to eat at the establishment's tables, too (Down Home Diner, Delilah's and a few others) As for where to eat, all of Sandy's suggestions are good ones (though to my taste Salumeria's hoagies are preferred to Carmen's). Other possibilities include Nanee's (South Asian), Delilah's (soul), Down Home Diner, Sang Kee for noodle soup with roast duck or pork. And if anyone in your party has less adventurous tastes, there's nothing wrong with a sandwich from Bassett's Turkey or Spataro's. Save room for dessert: Bassett's Ice Cream (a different store than the turkey spot), a cupcake or two from Flying Monkey, sticky-icky baked goods from Beiler's (Pennslvania Dutch). Although there are better places in town for a cheese steak, at the RTM Rick's prepares an acceptable version. Spataro's has added cheese steaks to their menu, but I haven't tried them yet. But in any event, Tommy DiNic's roast pork sandwich (ask for it with provolone and greens) would be a better bet. Of course, if you're at the RTM you're only two or three blocks away from many of the city's best Chinese restaurants. More often than not they are accessible. Szechuan Tasty House would be one (Arch near 9th). Breakfast at the RTM would be easily manageable for someone in a wheelchair given that it's rarely crowded, though lines can form at the Down Home Diner and the Dutch Eating Place (though the latter is not conducive to eating-in for anyone in a wheelchair), especially on a holiday weekend. For breakfast I often just get a cup of coffee at Old City Coffee and a croissant, danish or foccacia at Metropolitan Bakery. The holiday Saturdays will be busy and crowded at the RTM, though I think you would do fine if you don't plan on being there between 11:30 a.m. and 2:30 p.m. Sundays would be easier still, but keep in mind that the Pennsylvania Dutch merchants and eateries won't be open, nor will some other merchants. On Sundays the RTM is open from 9 a.m. to 4 p.m.; all other days from 8 a.m. to 6 p.m.

Well, looks like the high-end hot dogs did not prove themselves in the Center City marketplace, since simply_perfect is shifting gears to what he obviously believes will be a more economically renumerative line. While it usually pays to overcharge the American public, the humble frankfurter rarely supports such a pricing approach. What this city needs is a good $3-$4 dog, like a natural casing all-beef Best Provision or Usingers dog. For cheap dogs I'll go for the fifty-centers at Ikea, which have got to be the cheapest in town.