mrbigjas

sweeet. btw their little early plums they're selling are fan-friggin-tastic. if you let them sit for a few days, they turn from yellow to this glowing reddish orange. oh and i bought some of those early peaches they had, and made the mistake of eating one at lunch yesterday. it was GREAT, but it was a) a clingstone, and b) literally the juiciest thing i've ever eaten. juice was running down my hands and arm and dripping on the plate. it was downright embarrassing--i'm not doing that at work again. i'm gonna have to save that kind of indulgence for home...

no, don't worry, they don't start till later in the summer. north star is there at the sunday market, but i haven't seen them at rittenhouse this year; i guess they're concentrating their efforts down there...

get a nice pork sandwich from dinics. with greens and sharp provolone.

see that's the problem with rembrandt's. when their pizza is good it's rockin, but it's so inconsistent -- sometimes it's laden with grease. sometimes it's inexplicably really salty. but when it's on... aw yeah.

funny you should bump this up, dennis, i was just about to post to this thread: i was over in jersey today, and picked up a bottle of my favorite bourbon (bulleit) at canal's. it was $24.99. this stuff is $22.99 at the state stores. and that's not on sale--right now it's on sale for $20.99. and canal's is supposed to be cheap! of course the state stores also don't carry rittenhouse rye, which i also got a bottle of for $10.99. now that's nice cheap booze right there.

somehow it didn't register for me, either, and i wish it had, since i was out there just yesterday and looking for something fun to eat...

yeah, what bob said! i hope you'll post more often, too.

you know, i haven't had a steak from rick's in the last ... i don' t know how many years. i don't eat a lot of cheesesteaks, and i may have had one back in the day but i sure don't remember it, which may be saying something in and of itself. i think i'll remedy that this weekend. why not, after all.

the green meadow chicken i had rocked the house. but now i'm hesitant to get another one if you've gotten more than one that sucked; maybe it was a fluke. the poussin was really everything you expect that bird to be--a very tender little chicken, delicately flavored but not bland; i liked it. there's another chicken vendor at the sunday market; i picked up some of her eggs this week and they were damn good but $5. i may check out the chicken next; see what i think. p.s. edited to say: if the green meadow chicken you had wasn't good, and the meadow run wasn't either, and the griggstown one wasn't that great either, i'm wondering if it is actually a bad spring for chickens somehow... and how we'd know.

i love that stuff. i can highly recommend the fresh chickens from green meadow farm they're carrying now too. but the poussins from griggstown are also rockin.

it's a cinnamon cookie. it's damn good with tea after dinner, or in the afternoon. damn good.

if they mess with le bastogne, my wife might have to have some words with kraft.

humboldt fog?

And post the results here. ← you both have a very good point. however i only had one quart of cherries. so i mentioned it to my coworker who bakes a lot. she made a face and started complaining about how she hates tapioca, and it makes everything too gummy, and how she just puts in cornstarch and it's all fine. so that's what i did. and the pie is cooling now. but i'm thinking, maybe the reason that people recommend tapioca is for that gumminess. cherries are kind of a big fruit for a pie, and aren't cut, so the filling isn't real homogenous and you want something that will really hold things together...

i have a baking question: why is tapioca always recommended for cherry pie? i'm making one this evening, and every recipe i've found calls for quick cooking tapioca. i have corn starch, potato starch, arrowroot, gelatin, agar, flour--every kind of thickener i can think of EXCEPT tapioca. now on one hand why not complete the pantry and buy some? but on the other hand why can't i use one of these others? the joy of cooking says that to thicken a fruit pie, you mix the corn starch with water (and sugar for some reason i also don't understand). then it says for fresh cherry pie use tapioca. so my question is: 1. why, and 2. can i substitute cornstarch for tapioca, and 3. if so, what's the ratio?

a little bitty bird like that is plenty for two if you have tomatoes and corn and grilled radicchio and grilled scallions with it, and some dessert. everyone eats too much meat as it is, is how i feel about things. i made it with a tarragon sauce as well (well, with mustard and cream). two things i've noticed in buying these fancy birds in the last year or so: 1. no giblets, dammit, but the neck is left on. it's like, fix it up or don't, but what's up with the halfway stuff? 2. sometimes with the smaller birds they're not plucked as much as a commercial chicken. this goes for poussins, quail, etc. one of the birds i got today i had to work over by hand to get all the feather pieces out, and then singe it to get the down off of it after that.

the birds? no i just roasted them. the quail are still frozen. hahahaha oh wait the eggs? or, no, the greens. purslane probably in tacos. with pork. puerco con verdolagas. the other thing i liked, it tasted like greens and dirt. i think i'll stir-fry it with bacon, kind of a fake hunan thing. (edited to add: they're the greens between the favas and the soybeans there in holly's picture)

i got some purslane and some 'daise' from the asian vegetable guy. they tasted good. i'll get more from him next week probably. he has interesting stuff. also a couple of fresh poussins and a package of frozen quail from griggstown, and some very expensive eggs from the other vendor. oh and a giant kohlrabi with great lookin greens from north star. i didn't get to ask where they've been on saturdays, though, since they haven't shown up at rittenhouse square...

it is (or was) on the main drag in beach haven, down toward the south end of town. on the right as you're going south. it certainly could; business did not appear to be booming when we were there last year.

dudes. wtf is going on in this town?

yeah, same here. i blame the baby, spoiling all my dining options for the last few months. on one hand, i've lost weight. on the other hand, i've been missing out on everything, including the coming and going of M. damn.

i would, but i don't.

i thought the dog food packages were just the trimmings from the carcass. the organs are usually labeled as what they are. i mean there might be a box called dog food, but the packages themselves are labeled by the part.

funny you should mention that--just last night for a little dinner party i had, i made a salad of butter lettuce and radishes topped with sliced lamb tongue i got from fair foods (from bixler's, not meadow run or jamison). it was fantastic. lamb tongue is like beef tongue but sweeter and more delicately flavored. still takes like 2-3 hours to cook though...

i do a lot of sighing and eye rolling. muttering isn't out of the question either.