mrbigjas
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Posts posted by mrbigjas
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No, have not gone back. Struck me as just another mediocre carry out place. Have you tried them?
Nope. I don't generally like average carryout chinese food. It's not something that's a regular part of my diet, so I usually don't bother unless I can find somewhere good.
Like, szechuan garden on 15th & spruce used to make a really spicy szechuan chicken that I liked. And... I forget the place, but there used to be one with dumplings that I liked a lot. And in general, the place in the building that burned down at 11th & Spruce was good. I don't remember the name though.
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Now that I scoot about, I go and pick up my own stuff.
Before that I used diningin.com and ordered from Billy Wong.
Very good and much better than basic delivery.
Kinda expensive though.
You've tried the place at 17th & south, right? I seem to remember you didn't think they were so great.
Have you gone back? Do they do anything well?
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A joongzi webpage...a work in progress:
Sue-on--
Excellent page. My god those look good.
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I grew up very close to Washington, DC, where 95F and 95% relative humidity were not uncommon
maybe on their own, but not together, check it out at the bottom of the page here.
I'm sure you are right about that; I didn't realize how difficult it was to have them both happen at the same time. Interestingly, the long-term average data for Washington National Airport shows for August an average high temperature of 87F, but an average afternoon humidity of just 50%. The morning relative humidity is an average of 80%, but it's not that hot then. I've been spreading a myth for years and didn't know it.
Me too! And I just learned this like a week ago, which is why I've been spreading the news.
Anyway, carry on, don't mind me.
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I grew up very close to Washington, DC, where 95F and 95% relative humidity were not uncommon
maybe on their own, but not together, check it out at the bottom of the page here.
Nice job with the blog so far, wnissen. I'm enjoying seeing some dishes that look a little more familiar to me....
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Am I supposed to believe that Aborigines enjoy blooming onions?
Yes.
Or at least they would if they could get 'em! Who wouldn't love 1200 nutritionally void fried calories? The height of deliciousness.
I was at an Outback once. The steak was OK, although it tasted like it had been doused in Lawry's seasoned salt. The weird thing was when the server asked if we had been there before and we said no, said, "this is our menu... appetizers are over here, steaks in the middle..." and so on, as if we couldn't read. It was weird. In retrospect I should have said, "no, but I have been in a restaurant before."
Or not, whichever. It was a relief with giant cold beers on a hot night in an unfamiliar place.
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Escoffier has recipies, especially for Turtle Soup. He starts with a 120lb live turtle.
For 35 quarts:
<snip>
1 hour before straining add 4 strips lemon peel
I wonder what four strips of lemon peel are supposed to do to 35 quarts of broth?
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What have they done to my Lucky Charms? I thought it was "pink hearts, yellow moons, blue stars and green clovers." What's all that other hibbity-jibbity?
I was just about to ask the same question! I know it's been a really long time since I had them (I don't really like sweets or cereal, so the combination of the two...ugh), but I don't recognize those orange & white or orange & yellow things at all...
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Strain it through a coffee filter or paper towel, and reuse it. Fresh oil doesn't fry as well.
Where do you store the used oil? How many times can the frying oil be reused with good results?
I store it in mason jars in the fridge or cabinet. I've gone back and forth about fridge vs. cabinet, and haven't noticed much difference in how quickly it goes bad. Obviously if it starts smelling rancid, toss it.
You can use it probably four or five times before it'll start to really lose its effectiveness and smoke early and whatnot.
As I'm sure many other people would, I recommend Russ Parsons' book How to read a French Fry for more info on frying and oil and whatnot.
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Not safe? Where you hear that?
Strain it througha coffee filter or paper towel, and reuse it. Fresh oil doesn't fry as well.
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Or masked as Scrapple!!! Scrapple Description
Masked as scrapple? I don't know anything about scrapple, but I think the name itself is a clue. The first five letters of the word doesn't exactly convey to me "fine dining"
Fine dining, no. Freakin delicious? DEFINITELY
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Don't forget the salty greasy "stromboli" that American used to serve a few years ago. That was some good airline food right there.
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So here's my question: when people talk about New Jersey tomatoes, are they talking about a breed, or where they're grown? Does a roma grown in washington township count as a jersey tomato? If it's a breed, does a jersey tomato grown in bucks county count?
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Hm, I just checked out this thread as I'm watching that show Airline on A&E, which is awesome. And yes, I know it's a remake of the British show, but unlike many remakes, it's not worse, just different.
Anyway, the last several times I've flown, I've brought food of my own. The one exception was Air France, where they bumped us up to business class because they had canceled our flight. That pretty much ruled, as people here have pointed out.
Other than that, I say down with airline food!
The industry in the US is in major trouble. If I take a bus or train, I don't expect them to provide me a free meal. If it allows airlines to operate more efficiently and more profitably, get rid of the damn galley and stop providing meals at all. Which would you rather have: a refrigerated sandwich of one slice of bad lunchmeat and a piece of processed cheese on gummy bread, maybe something nasty reheated in a steam oven; or something you either made at home or bought somewhere good, and take with you?
Make a statement: no more crappy food--no more food at all. Request no meal on flights. Bring stuff from home.
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I still say a hot dog discussion isn't complete without the ones from the Amish people in Lancaster, available at the Reading Terminal Market here in Philadelphia.
But that's just me.
Which Amish are those?
The Stoltzfus Amish people (who seem to have several other shops in the Northern DE area) sell fresh hot dogs and sausages in the New Castle Farmers Market. I have tried their Andoullie, and it is great, but never thought about their weiners. Are these the same ones as in Reading?
You know, I'm not sure. My favorites are from Dutch Country Meats, formerly Stoltzfus, but I'm not sure who makes them. A.A. Haltemann's makes good ones too, but not as good as DCM.
As far as being the same ones, the Pennsylvania Dutch community is pretty limited, and there are onlya few last names that they all have, so they could or could not be the same people.
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The Jaeger I've had ...
wait a minute, a digression: someone mentioned that the export version we get in the US is different from the real thing in Germany--I find that interesting, especially if the German version isn't as sweet as the american version. but I'm talking about what they sell for $2 a shot at my local dive.
... is herbal, liquorice-y, with a sort of sour citrus flavor way in the background somewhere. And it's pretty sweet.
The main flavoring in Underberg is gentian, which I don't taste much in Jaegermeister. Underberg is a lot more bitter... uh, bitterer?
And Jaegermeister doesn't come in those little mini paper-wrapped bottles.
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I still say a hot dog discussion isn't complete without the ones from the Amish people in Lancaster, available at the Reading Terminal Market here in Philadelphia.
But that's just me.
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Hells yeah! It's called a redeye.
We used to drink them all the time when we were down the shore. Gotta use cheap beer, though; we used to use either rock, yuengling premium, or pabst.
My regulars that drank them used the Pacific Northwest equivalent to Pabst -- Olympia.
They were a bit of a hangover fix and we had Bloody Mary mix, plain tomato juice and V8 to suit their preferences if I remember correctly! Olympia would be perfect for them.
The thing is, you use cheap beer because tomato juice or V8 is strongly flavored enough that it basically covers the taste of the beer. It's like having a slightly fizzy, slightly alcoholic glass of tomato juice. It makes things right with the world.
OK I'm exaggerating. But it really does work well for those beach-related, all-day drinkin sessions.
Edited to say that I can't believe we're discussing a redeye in the "fine spirits and cocktails" forum. I guess it could qualify as a cocktail of some sort, but fine? never.
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Most revolting drink is lager and tomato juice. Looks like vomit and tastes much the same
Does anybody actually drink this, for any other reason than on a dare?
Hells yeah! It's called a redeye.
We used to drink them all the time when we were down the shore. Gotta use cheap beer, though; we used to use either rock, yuengling premium, or pabst.
You can drink it all day if you want, and you never get trashed, and you don't get hung over. Because, you see, the tomato juice makes drinking beer good for you.
hm, it's July 4, and it's after noon... maybe I'll have one now.
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I like jagermeister just fine as a regular drink as well, rather than as an ingredient in a fratboy shotfest.
I only wish it wasn't so sweet. Every time I have it I think that.
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3. I order martinis with a decent slug of vermouth in them. I usually just say, Bombay martini, up, and don't skimp on the vermouth. I wonder if I should modify that.
Why would you modify it? "Don't skimp on the vermouth" is exactly what one often needs to say in order to get a real martini these days. You might think of trying different brands of gin, though, just for variety (although I don't think Bombay Sapphire is very interesting).
I should clarify: many bars--including a local bar where I know the bartender knows how to make a good martini--only carry the standard four of Boodles, Beefeater, Tanqueray and Bombay. And of those four, I like Bombay the best. But I agree: not Sapphire.
If I see other brands up there next to them four on the top shelf, I do switch it up. I'm all about variety after all.
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I hope this reply doesnt come up twice. I already tried once.
Last weekend my husband and I were at Capogiro. I enjoyed my bing cherry and queen anne cherry combination, they each tasted like fresh cherries. My husband picked the winners, though. The pineapple mint was very good, strong spearmint flavor. The grapefruit campari was by far the best flavor I have had at Capogiro. I couldnt taste the campari, but the grapefruit flavor was delicious.
I had that grapefruit/campari flavor today. Man oh man was that good. Put me in the mood for summer cocktails.
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A few things:
1. Cherries are in season here. Last night I pureed some of them, and made a aperitif with some puree and about twice as much each of Noilly Prat and bitter lemon soda. It was just amazingly good. I wonder if that's already a cocktail.
2. I got the idea because I was reading a Mario Batali cookbook, and he mentioned that an Italian aperitif he likes is fruit puree in sweet white vermouth. I haven't seen sweet white vermouth, besides Lillet. Any recommended brands?
3. I order martinis with a decent slug of vermouth in them. I usually just say, Bombay martini, up, and don't skimp on the vermouth. I wonder if I should modify that.
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Depends on the variety.
Best restaurant in Philly?
in Pennsylvania: Dining
Posted
The latter.