mrbigjas
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Posts posted by mrbigjas
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i just had a hot dog/fishcake combo AGAIN yesterday. that's some good stuff there.
a couple weeks we went down and i got a roast pork. it was very enjoyable, although really not quite in the league of dinic's or john's....
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dragging up yet another ancient thread: mangosteens are now available at sue's. $17/lb, which averages out to about $3 each.
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I rarely get a slice of pizza at the park, but I was at least happy with the Peace A Pizza stands that they had there. Well not this year. Anybody know anything about this place?
the only delaware pizza chain i know of is grotto, which is awful.
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Mustard..that's a wild card!
by 'wild card' do you mean 'just plain wrong'?
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Does Prix Fixe mean that on Sunday the Down Home Diner is only offering a limited version of their breakfast menus.
yes, i think i can remember most of it:
eggs
french toast
pancakes
some pork and spinach thing
egg white omelet
all with choice of meat i think and potatoes and apples of course
eggs scrambled with sausage
biscuits and gravy (with eggs)
hash (with eggs)
also some kinda atkins thing with no potatoes or apples. i mean, all the stuff you'd usually order. but still somehow, not right.
Or is the full menu available but one has to order a full breakfast? Also, is the place packed on Sunday as it is on Saturday?not at 8:30 a.m. maybe later.
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interesting point, bob. since i don't get to the jersey diners often, i was comparing it to the various little petes's and the midtowns. we hit up the midtown... uh, III i think? the one on 18th st. and that same breakfast but with regular crappy diner food would run you about $5. at petes, maybe $7?
but yeah, the food was actually really good this time....
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i was thinking of the discussion on this thread when we hit up down home diner today, for the first time in a while but not that long. it's an easy spot early on a sunday morning -- have some breakfast, get the boy a cheap short stack that he doesn't eat most of, and when we're done he can run around the market putting money in the pig and looking at the lobsters while i pick up a few things.
anyway, here's what i found:
1. service: ok. some odd pauses, but the food came fast
2. food: really good, actually. buckwheat blueberry pancakes, thick-cut bacon, over-easy eggs that had runny yolks and didn't have gelatinous whites. good sausage that could have been crisper. great bread for the toast.
the bad part was that they've abandoned a diner menu for a 'sunday brunch' menu. really the options are all the same things you'd order anyway -- pancakes, french toast, eggs, omelets, biscuits, hash -- but it just feels wrong. and it's friggin $8.95 prix fixe.
and ok besides the fact that that's too much, am i the only one that thinks there's something wrong with the phrase 'prix fixe brunch menu' in a place that purports to be a diner?
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I've been musing about the terminology a little on my blog so it would have a permalink, and wouldn't get lost in this more general discussion. Any more tips or tricks for ordering like a native?
fun blog post. but i think you should add george's roast pork to the list of iconic places. it's right in the market, the pork is good, and... man it's midnight and i'm just back from the caribbean and all i want is a roast pork sandwich.
Ahh, excellent point, thanks! I haven't been in a million years, so I don't remember details. Any secrets to getting the ultimate sandwich, any ways to make George smile, or at least not growl?
i've never had noticeable service there. i mean, not noticeably cheerful or noticeably grouchy. hm.... i'll have to go back.
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I've been musing about the terminology a little on my blog so it would have a permalink, and wouldn't get lost in this more general discussion. Any more tips or tricks for ordering like a native?
fun blog post. but i think you should add george's roast pork to the list of iconic places. it's right in the market, the pork is good, and... man it's midnight and i'm just back from the caribbean and all i want is a roast pork sandwich.
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I suspect that might have had more to do with intellectual expectations, rather than the food on the plate. I thought each thing was quite tasty, and I have to wonder if the menu had been billed in some other way, following some theme that didn't mention mushrooms, we might have had no complaints at all.
yeah, that.
The fried polenta alongside was fantastic.oh yeah, definitely that. that stuff was awesome.
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i went over to matyson for this last night, and while everything was good, i was expecting more mushroominess. where you say 'welcome accents', bob, i say gimme more fungitude.
for instance the scallop. the scallop itself was delicious, but if that was porcini powder on it, i couldn't taste it (the risotto was great).
i mean, i don't want to take away from the quality of any of the dishes. they were all delicious and executed to my liking (although some in our party thought the scallop and risotto were both undercooked, and the greens that came with my terrine were almost inedibly salty).
i'm just saying, when you say mushroom, i want mushroom.
anyway, i love matyson. it makes me happy to eat there, every time i go.
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Anyone know if they have banana leaves?
it's not the terminal or montgomery county but first oriental supermarket down at 6th & washington carries frozen banana leaves.
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if i were leaving town, i would hit up matyson, ansill and southwark. three of my favorite places for various reasons. i'd do various ethnic restaurants if i knew the place i was going didn't have them, but those three would definitely be included.
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i work up in fairmount and we generally order from asia on the parkway. i should clarify that i'm not a huge fan of takeout chinese. but i can tell you this: they used to order from some storefront dump at like 16th & spring garden, and asia on the parkway is approximately 1000 times better than that.
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Anything beyond that is vindictive. Vindictiveness is always small minded. It might be overlooked in a shopping mall environment. Those guys are supposed to be sharks, go for the jugular.
But Reading Terminal Market and its Board of Directors must be above such petty vindictiveness. If a long term tenant, a significant contributor to the market's tradition, does not bring discredit to the market and does pay his rent, he should be given the benefit of the doubt.
why do you hate philadelphia? small minded people wielding their power for vindictive purposes is a hallmark of our fair city.
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what's mock fish?
the fried rice at those two meals is interesting to me -- much lighter, less greasy, and barely brown from soy sauce, if at all. i'ma make it like that next time.
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aw man this makes me sad about how out of the loop i am in rockin dining experiences. when is it that a child can fry up their own dinner? something like age 3 or so? i think that's about right.
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go to apamate.
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i was at criniti's a couple months ago. still good, still old school, but now it's in an old church--by old i don't mean ancient, i just mean 'former.' the big ol stained glass window makes for an interesting setting, and their gravy is still my favorite in town.
i don't know if they're open for lunch though.
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edit: dupe
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Dejah- would you post the recipe? It sounds delicious!
Here's the recipe that Ping sent me:
Here is my lamb rice's recipeingredients:Lamb (2-3 lb) Dice
-Carrots(3-5 lb) Shred
-Onions(3 lb) Chop
-Raisin(1 1/2 cup)
-Rice(5-6 cup)
-Cumin(1/2)
-Oil(3/4 cup)
How? In a big wok, heat up oil, add cumin for a min,,then add the lamb and the onions.
Fry for about 5 minutes.
Stir in carrots to mix together.
Wash the rice in a big bowl and make sure to keep water only 1cm above the rice. Do not over water.
In a big roaster put 1/3 lamb mixture in the bottom and add 1/2 rice.
On top of rice, add some raisin.
Put 1/3 lamb mixtures add rest rice and raisin,and top with remainder lamb mixtures.
Cook In the oven 400 for 45 min. Stir the lamb rice from bottom to top then put back into the oven 325 till the rice cooked. You might need to stir it a few times to make sure the rice cooked evenly.
wow, that sounds quite a bit like the afghan dish qabili palau.
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King Crab: I was a bit skeptical at first, but the crab was sweeter, brinier and spongier/fluffier that I expected
that totally looks better than the king crab we used to get for the $15 all you can eat special at chesapeake bay seafood house up by the oxford valley mall.
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I know this sounds very garlicky & strong, but believe me it offsets the duck beautifully. My wife always insists on Lyonaise potatoes with this so she can eat more Aillade.
Try this once and you'll never go back to anything sweet.
i can confirm this, both that it's ridiculously good with duck, and that it freezes well. i've made it several times since dave first posted it.
Montgomery County Restaurants
in Pennsylvania: Dining
Posted
wow, that's quite an endorsement.