mrbigjas
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Posts posted by mrbigjas
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Andrew, do you have a, uh, for lack of a better word, "menu" of what's available? I mean, what they supply?
I generally get bacon at Haltemann's in the Terminal, or at Stoltzfus meats. How does it compare to theirs?
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It should be a popcorn ceiling, with sparkles. With a vaguely morrocan looking arch attached to it, with a statue of the BVM on a pedestal over to one side of the arch.
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He did use the decibel meter--it's in the side note that it was about 82 decibels, with his ideal being 70 or less. But you're right, he didn't mention it in the review. And overall the tone was different than many of his reviews.
Like movie reviewers, I've figured out where I stand with regard to Laban's restaurant reviews, in general--what to take seriously and what just makes me roll my eyes.
Kinda like knowing the difference between when Brian Dawkins tackles someone, and when Bobby Taylor does his standard wussy arm-tackling.
(Sorry, obligatory Eagles reference there, since they just lost in the championship AGAIN.)
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"Virtually pornographic." nice.
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Yeah I was there in November; the place is just amazingly good. I hadn't been since around the time it opened, and since then had heard people bitching about how it had gotten more expensive, how it wasn't as good as it was at first, blah blah blah.
I suspect that all that complaining was based on resentment about not being able to get in whenever they wanted, because in three years I couldn't detect a drop in quality at all. And still the most expensive thing on the menu was like $25.
I think that Django symbolizes this city's unique BYOB culture in a way that makes me proud to live here.
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Recently had a great cherry pepper snack/antipasto at Reading Terminal Market in Philadelphia: roasted cherry peppers stuffed w/proscuitto and mozzarella.
You sure it wasn't hard provolone? I've never seen them with mozzarella, but maybe that's how they make them in Philly. Stuffed peppers are addictive.
Yeah that's what I was thinking too, when I actually read for comprehension instead of just replying automatically without actually reading what the post said. Usually they're aged provolone and prosciutto.
Edited to say that Andrew is right about the Chickie's special.
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This process is really freakin interesting.
That is all.
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Related: Recently had a great cherry pepper snack/antipasto at Reading Terminal Market in Philadelphia: roasted cherry peppers stuffed w/proscuitto and mozzarella. A little grinder with out the hoagie...
???A hoagie popper???
(see Holly, I'm being careful in all Philly references....)
Heh, hoagie popper, nice!
We just call them stuffed cherry peppers, is all. I love them things. Maybe I'll stop and pick a few up on my way home tonight.
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I have an old craptacular caloric gas range with a self-cleaning oven feature. When I say "craptacular" I mean "the kind of range you get when you renovate a small inner city rowhouse for renters in the mid 1980s."
Of course I've never used the self-cleaning oven, because I suspect it's somehow connected to the clocks and timers on the back of the stove, which don't work, and I wouldn't know how long to keep the cleaning cycle going. I've thought about messing with it to see if I can get the oven up to 650 or 700 for pizza making, but in the interest of not burning down my house I haven't... yet.
Either way, it's interesting that it is actually a pretty common feature on low-end models (a google on self clean gas range turns up a bunch of results), but not at the level you're looking at. I wonder why that is.
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Ariana is a good choice, if they have room for your whole party. I do think it's BYOB, although I could be wrong. There's a liquor store nearby on 2nd street if it is.
I find that Afghan food is great for diverse parties, because it is:
1. vegetarian friendly
2. not full of strong or unfamiliar spices
3. not real spicy-hot
4. not full of duck feet and pig uterus and sheep brain the like (at least not in the usual Afghan restaurant cuisine in this country)
5. still freakin delicious
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Lacroix.
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i'd be interested to hear about people's korean favorites in the areas if anyone has anything to add.
Woo Rae Kwan in Upper Darby.
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Wow, I'm definitely heading over there next time we're in town... Thanks for the recommendation--I would never have heard of it otherwise.
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Actually I was coming at it from the opposite side: I grew up eating lebanon bologna my whole life--my family is from Lycoming County. The first time I had a landjaeger, which was from stoltzfus meats in the terminal, I thought to myself, this tastes like lebanon bologna but in stick form. It's basically a small smoked cured sausage. You might say the taste is smoke and cure.
I just thought more people might have had them, since they're not as regional as lebanon bologna.
Anyway, LB is available at any of the amish stands in the terminal, for anyone who hasn't had it.
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Welcome to town, Tim. Glad to have you here. And if you can make me that sweetbreads dish you mentioned in that other thread, I'll be down at the Moshulu in a second.
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In NYC we used to do a great entree where we spiked them with batons of salsify and wrapped them in pancetta and accompanied them with buttery pommes puree and a very lemony veal demi glace.
My GOD does that sound good.
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You know what Lebanon Bologna tastes like to me, that you might recognize, is landjaegers. Imagine a landjaeger but in a large roll, sliced, instead of a small stick form.
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A joke from a couple years ago:
So this cow says to another cow: "I'm really freaked out about this whole mad cow disease." "I'm not worried in the slightest," says the other cow.
"But it's breaking out all over and they're slaughtering hundreds and thousands in Europe. How can you not be worried?" the first cow protests.
"Well, it's not going to affect me," says the second cow. "I'm a duck."
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I have, but not recently. I just don't get down to that neighborhood as often as I should...
Speaking of cool tea-related gifts, a couple of years ago someone bought me this thing which is a plastic mug with a lid and a strainer mechanism on the bottom. You fill up the mug with water, microwave it, put in loose tea, and steep--when infusion time is up you set it on a teacup, which releases the tea through the strainer. It's a great way to make a decent cup of tea at work, using loose tea. Of course I can't find it on line now.
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That's an excellent start, thanks. Katie, I only give liquor with the hope of it being shared.
I mean with me.
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Puttabong first flush darjeeling is currently my favorite tea. Unfortunately it's also ridiculously expensive--at, for instance, Tealuxe in Boston it was about $20 for 50g. It was 10 euros/pot at Mariage Freres. So I'm drinking a similar but much cheaper darjeeling right now--Makabari or something like that, second flush.
Anyway, when brewed right, though, it's a pretty amazing tea.
Edited to say it's $14 for two oz. here at House of Tea--Katie, if you like darjeeling, you should give it a shot.
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One time many years ago, I had a rye that had a pronounced "rye" flavor, by which I mean it tasted kinda like distilled rye bread (Rye beers taste similar to me) I have no idea what it was. I don't think it was Old Overholt's, which is the standard that's in the most state stores here in PA. Today I was in the liquor store and noticed that Jim Beam is making a straight rye whiskey, so I picked up a bottle. Not what I expected, although it's not bad, in the same way Beam isn't bad bourbon. I mean, I'll drink it and it's fine, but it's not what I prefer.
I just checked the PA LCB website, and besides these two they carry Van Winkle and A.H. Hirsch as a $39 special order. So anyway, someone talk about rye. What do you like? What should I pick up next time I'm at a good liquor store (once I finish this)?
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I'd suggest in the future, that if there's a guest in your group that is very particular about their wine, then call the restaurant ahead and ask to have a copy of the list faxed to you. If there's nothing on the list that is appropriate, there's also no harm in asking if they might get something for you for the date of your reservation.
You know, I've heard this before, but I just couldn't bring myself to do it. Something in my presbyterian upbringing or something prevents me from making anyone else go to any kind of trouble for me, even when I'm paying. I should really get over that.
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That sucks.
Meadow Run Farm
in Pennsylvania: Dining
Posted
Thanks for the info; I may give it a try--my wife works down near there, and could probably make a pickup.