mrbigjas
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Posts posted by mrbigjas
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I am personally a proponent of american on cheesesteaks, although almost everyone here disagrees with me.
When you finally get to have a cheesesteak at Chink's on Torresdale Ave. in NE Philly, you'll get why American can work on a steak; it's the only way they serve em.
American with, no ketchup is my preference. I could go for one RIGHT NOW.
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Thanks for the replies--maybe it's just her.
A couple weeks ago I got the goat soup at TLV, which was excellent, if slightly pricier than most of the things on their menu at $11. I'll never understand the logic behind leaving meat on the bone in soup, but damn was it good.
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Did the tourist thing and went to Reading Terminal Market. Where I had to indulge myself with another cheesesteak this time one from Rick's.
The guy there told me american cheese is the way to go (does this make anyone gnash their teeth?!)
Don't worry, the Terminal is not a tourist thing. Well, it is, but it's way more than that. I mean, it's not like you went to Hard Rock Cafe or something.
I am personally a proponent of american on cheesesteaks, although almost everyone here disagrees with me.
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18th & Sansom, on the northeast corner, where the Alaska Ice Cream place used to be. Don't know their hours, but it seems bar-ish, so I can't imagine it closing before midnight or so.
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If you're going to Tony Luke's already, I highly recommend at least one of you getting a Roast Pork, Broccoli Rabe and Provolone sandwich. It isn't touted as the "national dish" of Philadelphia the way the cheesesteak is, but IMHO is even better.
It is by people who live here.
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Bumping this thread up because I ran into a friend at the Italian Market festival on Saturday, and she informed me sadly that she's given up on La Lupe. She said she loves their vegetable burrito, and several other menu items, but she's just not prepared to wait 45 minutes to an hour for her meal every time she goes there.
I mentioned that I'd heard some others say the same thing lately (I think I was thinking of this thread, which--well, five months is KINDA lately, in some circles), and she said "It just seems like they don't give a shit."
So, anyone been back lately? I tend to stick with Veracruzana or Garibaldi just because I like their food better, but I'm interested to know about La Lupe.
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D'Allessandro's is in northwest philly--Roxborough to be exact.
Geno's and Pat's for breakfast, Luke's for lunch, and Jim's for dinner and for the road before we get back on the train. I hope Tony Luke's uses plenty of cheese whiz.Good god, man. I admire your dedication, but I hope you bring some pepto for all that guzzling.
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Yeah I've been meaning to post about this. I also had the prosciutto rolled around fig/apricot chutney, which is a nice combination of salt and sweet--three rolls for about four bucks, if I remember right.
The menu there has four pages: snacks, wines, cheeses, beers. The key thing about the place is that it's obvious that when the put together the menu, they had a very specific idea what they wanted to do. Their wine list is all over the place, from prosecco to zinfandel, with interesting selections throughout--the Marigny-Neuf Gamay I had was one; they have rose in still and sparkling, and the Gruner Veltliner that Katie had. There are interesting beer choices as well, including Hitachino white, which is a Hefeweizen brewed in Japan. Nice beer, nice place.
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OK cool, I'ma look into this further. Thanks y'all. I like the taste, and have had them before at restaurants where they weren't slimy, so this caught me a little off guard. I'll give it a test.
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Cool, maybe I'll put the leftovers into a stew. There's nothing in this "salad" that would prevent them from being stewed a little.
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Thanks, beans.
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OK last night I had a delicious Jameson 15-year. So I looked it up on the PA state store website--it's $118 or $122 a bottle.
Right next to it on the list is the 18 year, which is $70 a bottle, and the 18 year triple distilled master selection, which is $83.
Anyone know why this is? My internet connection isn't going through to jameson.ie right now.
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Well, Yuengling's getting hip too.
I just wish people would see the glory of Yuengling Premium Beer instead of Lager, which I have been liking a little less every time I've had it for the past several years. Of course that doesn't stop me from consuming vast quantities of it, but if I have a choice in the summer when you want an ice cold cheap beer? It's Premium all the way.
Or Pabst. I do drink plenty of that too. Miller--all miller products--has this weird flavor to it that I don't like.
Edited because of Lew Bryson's post below: all Miller products that I know but Pabst--by which I mean High Life, Genuine Draft, and Lite--have that weird flavor I hate.
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You take a fish cake, which is kinda like one of those cheapo crabcakes you get at a diner, but made of fish. You mash it into a hot dog bun, and put a hot dog on top of it. Eat the whole thing together--I like ketchup on it, although I don't usually eat ketchup on hot dogs. It's an old Philly thing; according to Holly's website it was started by Levis down by South Street, which was there for many years. Still available at only a few places, including Johnny's Hots, which is on Delaware Ave. at about Columbia. Check out Holly's website for more info.
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Interesting, thanks. They tasted good, but the sliminess was a little disconcerting.
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So Rick Bayless (wait, is his name taboo?) says that if you grill up some cactus leaves, the grilling will "play... down cactus's habit of exuding a gooey, okra-like liquid. When paddles are grillled whole, you never see that liquid. And, if they're cooked thoroughly, the cactus paddles will show scarcely any stickiness when they're cut into squares."
So tonight, I grilled them, and I sure thought they were good and cooked through. But they were definitely slimey as all hell. Not that that was a problem, really--I'm intrigued by the texture, and don't much care. I'm just wondering if I missed something. Is there some prep thing I should have done to make them less slimey?
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That place is probably one of the things I miss most about Philly. And one of the top things on my list next time I come visit. I think it was just about the only bar that couldn't be summed up as "hipster bar" "rocker bar" "hip hop scene" "college kids" "brokers" etc. They all showed up there, no one looks out of place no matter how over or under-dressed they were.
And when did they stop calling it a happy meal? At some point they would always correct you and say "you mean the special?". I wonder if they got a cease and desist order, or if they were just being careful
Lemme know when you come back to town, Behemoth. We'll meet you over there and have a couple specials. I think I'm heading over tonight; it's my birthday, and maybe Nate & crew will play happy birthday for me.
Then again, maybe they'll play "Take 5" in waltz time, which they do occasionally (sorry, music geek reference).
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I made a "belmont" today--not the same proportions as the recipe posted above, but the one from American Bar. equal parts gin & cream, with some raspberry syrup. It was OK, I guess, but nothing I'd drink on a regular basis.
And then smarty jones lost anyway. BOOOOOOOOOOOOOOOOO
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It was--no blatant surprise here--Sandra Lee.
That's a strange coincidence. Just this morning I was lying around and turned on Sandra Lee (whose show is like a trainwreck to me--I have to stop for 10 minutes or so at stare at it, but then I get too grossed out by it and have to move on). I thought to myself, "you know, this show is still on food tv, but there hasn't been a good Sandra Lee-bashing thread on egullet in a while. Maybe I'll go start one."
No need as it turns out. I have a question about her: why is everything she makes so damn sweet? In this same episode she took a can of baked beans (which are sweet to start with), and added honey, molasses, brown sugar, and ketchup to it. Good god.
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The flemish red ale?
It is from brewery van steenberg I believe:
here's a link to the beer on ratebeer.com
Unfortunately I think you can only get it from Monks although the beer of the month club was supposed to be getting it at some point.
I love the sour too! For similar sour reds there's always Rodenbach or (if you live near to Fort Collins) the New Belgium version "La folie". Duchess du Bourgogne is another.
Thanks for the info on the others, theakston. I think I'll have some this very afternoon.
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These all sound nasty and overly sweet, or just plain contrived. I'm drinkin some kind of liquor, plain.
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You know, I was thinking about it this afternoon and realized that exact route probably was possible, especially since lunch at Johnny's takes like 15 minutes.
AND that it also would probably be possible to use 95/Vine St to get back, since it's the middle of the day and there is less traffic... oh well.
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Who makes the sour ale for Monks, Rich? Do you know? That stuff is great in the summer--its sourness is really refreshing, and goes great with food as well. In the same way I like berlinerweisse in summer, but only if people go really light on the woodruff syrup--I like the sour.
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Heh, nope.
Click here for a page about it from the AOL city guide or digital city or whatever it's called now. For some reason I don't find much more info than that on a basic search.
La Lupe - what's the deal?
in Pennsylvania: Dining
Posted
Sorry, I didn't say what I meant: I understand the logic behind it, but I wish it weren't that way. Sometimes when I'm eating soup like that (or for instance how you often get chinese soup with chopped up duck breast on the bone, where you have to contend with a bunch of fat, too), I get exhausted with it and give up. Even if I like it.