mrbigjas

yeah, what he said. i had a sicilian-inspired meal last night, making the fritatta salad from mario's simple italian food and some zucchini rollatini. and a little plate of some sicilian pepperoni and olives. and well, i don't know know how true to life Mario's recipe is, because he says it's 'inspired by' sicilian dishes, but i can tell you that it tastes great.

this is sad to hear. we had a couple of really nice inexpensive lunches at goliard about a year and a half ago.

actually it's about twice the price of most... uh, i've said too much already. anyway, what to do about this salt cod issue? is it the salt cod itself, or the chefs making the bland croquettes that is the problem? last time we were in spain, at this restaurant in barcelona called goliard they made a sort of bacalao quiche dish--a baked egg pie loaded with salt cod. i've been meaning to make it ever since, but i haven't. i think i'm going to early next week. although oddly i haven't seen it at dibrunos on 9th recently. i'll have to ask.

welcome to the forum, dennis--thanks for the reports!

if it's anything like the rittenhouse row festival thingy, it's probably going to be about five bucks. but keep in mind, it's a slider. meaning, three bites or so.

how can it be wrong when it feels so right?

now, that wagyu beef duo, is that the title of the course, and the ribeye cap and short ribs ARE the duo? or is that another course, so there's the duo and then the ribeye and ribs, so really it's beef four ways? mmm beef.

aren't teenagers a joy?

you don't think the whole thing was just a complete setup? written out, scripted? that that woman, when she came into the restaurant was told, "ok tonight you're the irate 'customer,' get up there and yell at ramsay, and trash a few things when he responds rudely"? i mean, come on, it's all good fun watching the show, but let's not kid ourselves that it's anything like reality.

herb up that ricotta, stuff it in the flowers, put them in a small gratin dish on top of some tomato sauce, and bake in a hot oven for about 10-15 minutes, just enough to heat it all through. i make this all the time when i get these things, and it's delicious.

as i posted above, it was introduced in 1953. which would be consistent with the story that about 22 years after the cheesesteak's intro, they started using it--especially if it was considered a great new product..

they WERE great. those crostadas were mysteriously spicy. and deeelicious. andrew did a fantastic job--a truly great evening.

A nice thick layer of polysporin (neosporin I think in the US), a layer of sofratulle or other impregnanted non stick guaze like that, a layer of telfa (non stick), then some regular guaze. Change the dressing daily, if sticking soak off with mild salt solution. ← what she said. nonstick gauze. soak off if it sticks. change every day, but try to be sure not to disturb the wound once you've cleaned it out. alternately, if you can get this stuff called tegaderm (check your pharmacy), basically gauze up your wound some, tape it down good, and cover it with tegaderm, and leave it for a couple of days. the goal is to have your skin regrow from the underneath, rather than scabbing/scarring over from the top and making a mark. it's gonna hurt for a while. i've done this a couple of times now, and ... yeah, it's gonna hurt. sorry FM. p.s. go ahead and eat the shrimp.

if it makes you feel any better, i totally felt the same way the first few times i tried sushi. i know exactly what you're talking about--the feeling like it's raw chicken, or really whatever it is, that gut-level revulsion that says "this is just something you shouldn't be eating." and you know, i know you're supposed to eat sushi in one bite and all, but it really doesn't help when you're starting off that you have this giant mouthful of raw fish. it's like, if they would make smaller bits so you could get your feet wet before diving in or something... but anyway, what i can tell you is that if you can soldier on through a few more times, you might end up liking it. oh and also re: the soy and wasabi--a lot of times with sushi the chef will put a little dab of wasabi under the fish itself. and then the soy is just kinda like salt on a western table--a seasoning that you can use if you'd like, but you don't have to at all. i often don't.

as one of the aforementioned people who has always said that he couldn't imagine wiz being the original ingredient, can i just say WELL, SHUT MY MOUTH. damn i'm feelin cheesesteaky. maybe tomorrow. edited to say that according to kraft foods website here, whiz was introduced in 1953, so that pretty much makes sense with the timing.

the last thing i made with fresh sardines was, i think, when you were doing sicily last year, kevin, and i made sarde a beccafico. i don't remember them being especially nasty to clean, but then again i don't have a ton of experience gutting fish--is it that other fish are easier? or is it just a textural thing?

umami

those look great, franci--i had read a recipe for them and i have been considering it just to do something different. so are they generally eaten as a dessert? or another course in a meal? or as a snack?

there are several korean places around town. at 21st & chestnut is miran, and 13th & locust or so is pastoral. miran is nicer and has tabletop grills, but pastoral will do the trick if need be. you could take her to mamma palma's for pizza. everyone likes pizza, and it's good there. you could go to el vez, that's kinda hip and noisy and might be more fun for a teenager. it offers mexican-esque food. you could definitely hit up apamate and get her churros with chocolate for a snack. while you're treating her to good stuff, don't forget about capogiro...

I'm volunteering from 5 to 7. See you there? ← I'll be helping set up from 3-5, should be a fun event. Maybe we can go to Cheesecake Factory afterward ← which is funnier, me showing up at amada with a surf'n'turf from johnny's hots for katie, or you guys going directly from the slow food event to cheesecake factory? hm...

well, dang. supposedly i'm hittin up johnny's hots for lunch tomorrow--i think rich has recommended the steaks there, so maybe i'll get one of them in his honor...

i stick with what tastes good that i can get my hands on in my daily life, and don't worry too much about the price (to a reasonable extent). in a lot of cases that does mean the local stuff. for instance: in my life i've eaten bushels of asian pears from asia, purchased at various prices at various places. and none of them come near the stuff that the folks from north star sells. at this time of year, the pink-flesh peaches from kauffman's taste better than anything else out there that i can get my hands on. and if there are better greens than livengood's sells, i have yet to find them--despite the fact that a lot of livengood's prices are laughably high. in other cases... well, let's just say that i like having farmers around and all, but come ON. i'm not paying like $3.50 a pound for plum tomatoes at the height of tomato season in summer, even if they were brought to my door and presented on a satin pillow by that insanely cute pile of kittens from cuteoverload.com the other day. but really i have to admit that, after reading this thread, which rehashes the same arguments that we've all gone over many times, what i'm more interested in is the implications of this statement, and how iovine's would respond:

funny, there was a mildly amusing article by dude in philadelphia weekly about drinking around KOP mall--click if you wanna read it

i'm right with ya on this one--after having been to spain a couple of times, i want everywhere to be an actual recreation of that experience. amada isn't, because it's a big fancy restaurant rather than an actual tapas bar. apamate specializes in just a couple of things. sounds like bar ferdinand doesn't do it either. sigh, back to making it myself--of course having the stuff at home isn't anything like being in spain either. dang it.

i'm pretty sure you're allowed to say dumbass on here. i know i try to on a daily basis. but really, i can't imagine paying that for this. as i said in the "waiting for restaurants" thread, i try not to judge, but seriously, why don't people just give their money to me instead? i have several more places to eat out before this kid shows up, and time is running short!