mrbigjas
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Posts posted by mrbigjas
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There's a chance I'll be heading up Broad St. toward the suburbs this Saturday afternoon. If that happens (i.e. if I have a car instead of taking the train), I'll try to make a stop.
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Jaleo is going the way of Austin Grill. You heard it here first.
Can you clarify this a little bit?
We were at Jaleo (Bethesda) on Saturday evening--had the bread/tomato, the cheese plate (man that blue cheese is great), the chorizo and garlic mash, morels with cabrales sauce, the grilled quail, the seafood soup, and that rice dish (not paella). Had the cheese/quince paste and the rice pudding for dessert.
The only thing that was no good was the rice, which was gloppy like badly made or old risotto. Everything else was great.
Really my only complaint besides the rice was that they serve the sherry in little tiny glasses. I wish I could have gotten a double in a wine glass--guess I should have asked.
I haven't been to Austin Grill but once, and found it to be passable tex-mex, not great, not bad, fine for the people we were with.
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Did I tell you guys that I finally figured out the name of the truck selling bbq at Broad and Germantown? It's called Mr. C's. I know nothing about the actual food, since Nicetown looks nothing like it did in 1875. But I mean to stop by there one of these days, and I'll let you know when I do.
Hmmm... upon further research, there appears to be one right where Old York Rd. peels off Broad St. as well.
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people, i know the blog is important but my simpsons, complete 4th season dvd set arrived today and let no one say i don't know my priorities.
not to go off into a simpsons sub-thread here but the 4th season has one of the greatest food-episodes of them all--the one in which homer sues "the frying dutchman" for not letting him eat all he can at their "all you can eat seafood buffet". mmmm simpsons dvd set...
I'm way late in replying to this, but the 4th season also contains "Last Exit to Springfield," the episode in which Lisa gets braces, Homer becomes the union boss and organizes a strike, and is the source of just about one of every three Simpsons references I make.
Where's my burrito? Where's my burrito?
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That's a goddamn shame is what it is.
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The other thing about M&S is their ridiculously cheap bar menu at happy hour.
Last night we had dinner at Tai Lake, at 10th & Cherry or so--it doesn't get much better than whole steamed sea bass in ginger/scallion sauce, with a fish fresh from the tank out front.
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On Saturday I had the lemon & purple basil and the black walnut. Both good, although I don't know how well they actually went with each other; they were just what I was in the mood for. The mrs had the fior di latte and the mexican chocolate--it was like a mexican hot chocolate with whipped cream, but cold.
I also had a taste of the salted bitter almond, which wasn't that salty and tasted like almond extract to me. Not that that's bad; I was just looking for some kind of revelation and didn't get it.
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I never read foodblogs, or blogs of any sort, really. But these last two I haven't been able to stop. And now I'm thinking I might need to go back and read the others.
Because obviously I don't waste enough time on here already...
Nice job y'all. Fascinating.
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Didn't happen to me. But that's neither here nor there.
Anyway, welcome to the forum James. Best of luck with Meritage.
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Anyway, re the rolls: the traditional roll for a cheesesteak is made by a company called Amoroso's. To my knowledge, Pat's, Geno's, D'Alessandro's and Jim's all use these rolls. Tony Luke's rolls are different.
To my most recent knowledge, only Dalessando's and Jim's use Amoroso rolls. Geno's uses Villotti-Marinelli bakery rolls (the bakery has a differnt name now, Villotti-something), and Pat's and Tony Luke's use National bakery rolls, from Thorofare, NJ. Same rolls used by the Rocco's Hoagie places.
See, what'd I say about assuming?
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Tony Luke's rolls are different.
That's something I don't know anything about.
Does anybody know who they use?
I didn't think they were Sarcone's when I had a sandwich a few weeks ago.
OK I have to admit: my saying that was based on nothing more than my experience--Tony Luke's rolls are markedly different from the other four I mentioned, so I assumed they're not using Amoroso's.
And we all know what assuming does.
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That's the stuff, thanks SG. Further searching on that spelling turns up that bai-top shell is whelk meat. Whelks are sea snails--that would explain the "kind of like a clam, kind of like a snail" description that two different Korean friends gave me.
Here is the definition from the food lover's companion.
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It's a Korean food thing. They're some kind of sea creature; usually stir-fried with a spicy sauce, as near as I can tell. They're not sea squirts, which are also pretty common on Korean menus here.
It's the first item on this menu, which was translated by a friend of mine:
Anyway, web searches didn't turn up much information on them. Can anyone help me out trying to figure out what they are?
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Not necessarily. You can usually get whiz, american or provolone on them.
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Wow! Nice job. I hope you have a visit to your cardiologist scheduled--that's one impressive eating stunt. Sorry you didn't get a chance to do the Lorenzo's/Jim's challenge...
kidding.,
Anyway, re the rolls: the traditional roll for a cheesesteak is made by a company called Amoroso's. To my knowledge, Pat's, Geno's, D'Alessandro's and Jim's all use these rolls. Tony Luke's rolls are different.
Glad you had fun, Richie111, and thanks for the report. Spread the word about the roast pork--while I am fine with Philadelphia's famed sandwich being the cheesesteak, at the same time I'd be pretty damn happy to make the roast pork nationally famous. I've been singing its praises for years.
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Any geezers remember further back than THIS decade? or last? I'm trying to recall some of the BYOBs during the Restaurant Renaissance of Philadelphia, during the 70s....
Was Ecco, at 17th & Lombard, a BYOB? And was it around during the 70s? I know it was there in the early to mid 1980s.
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...and more importantly, will I be able to get a reservation there for next Saturday? And will my mother in law like it, she who complains about sauces on things as being "all gooped up" and prefers a rack of lamb or a nice steak to anything interesting? I haven't been able to tell from reading all this. I mean, it looks like I would enjoy it, but she's going to be paying...
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There was a time before this decade?
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Zorba's up in Fairmount (where I went for lunch today, which is why it's on my mind) has been around a good long while, hasn't it? I don't think it's been as long as Dmitri's or Marigold, but it's definitely been a while.
Dmitri's story: we were there at the bar one time and the guy next to us asked the cooks why only Asian guys were back there. The cook replied that they had a big white guy one time, but really there just wasn't enough room back there for him, so they had to let him go. I have no idea if that story is true or not, but I do know that I wouldn't fit back there.
As far as the Jerk Hut goes, I love their food, but you need to take about twice as much booze as you think you need when you eat there. If you just take a six pack, by the time you get your food it's gonna be gone. It takes a LONG time to get your food there. Hmmm... I could go for some of that--maybe I'll go by there tomorrow night.
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Go and download irfanview (it's freeware!) and use that to resize your pics. Then you can upload them to egullet images or somewhere free like ImageShack and link to them here.
(note: not associated with either of those products or websites; I just use 'em and like 'em)
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Do you still have the large ones around? I'm sure we can help if you do.
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I should add: the best water ice tastes like the essence of what the flavor is called, and has an extremely smooth, non-grainy texture.
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Okay, someone's got to 'splain to the Californian what a Water Ice is... I'm imagining something like a Sno-Cone, only more elegant? And that they are actually found in stores vs. country fairs?
Water ice is kind of like a sorbet, but it doesn't hold its form as much. It's like a sno-cone, only it actually tastes and has the texture of something much much more than chopped ice and sugar water. They're generally found in streetside stands, which are generally only open in the summer, although there are a couple of chains which may stay open in the winter.
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there is an ice cream place just off of 20th and fairmount (on fairmount - i think it's called philly flavors) that makes there own ice cream (and ain't 1/2 bad) the counter person told me they make their own water ice as well.
Never had it, but the ice cream is good, so it might be worth a try.
kosoffj, where have you been all my life? by which I mean last Thursday before I even asked my question?
My Pennsylvania Eating Adventure
in Pennsylvania: Dining
Posted · Edited by mrbigjas (log)
Wow, nice job, Jim. I'm consistently amazed by the amount people can eat when they come here.
Re Chickie's: I agree with Andrew. As a friend of mine says, a Chickie's special is just way better than any sandwich has a right to be. (Not that I disagree about Sarcone's being ridiculously good)
Re Dinic's: I've never had their roast beef, or their sausage, or their veal parm. I've always wondered about them.
Re Monk's fries: I totally agree.
edited to say I'm in Dallas a couple of times a year, and would love to hear about this, especially since I'd gotten the impression that it's not a hotbed of great barbeque. But that's off topic for this forum, so I'll just try to keep your name in mind...,