mrbigjas
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Posts posted by mrbigjas
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Still, even at Spanish prices I would need a pretty big excuse to justify the expense. Maybe NYE is reason enough to try a few slices of the stuff that's made it through the FDA hoops and see how it stacks up.
totally! besides, about four thin slices is only going to be about fifteen bucks. isn't it worth a little indulgence?
i can't wait for that bellota. that alone is worth a trip to spain.
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according to this thread in the NY forum, it's $90/lb machine sliced and $99 hand-sliced at despaña. so the $99 doesn't seem to be that out of line.
maybe the USA today was talking about the whole ham price -- a whole bone-in ham from tienda.com costs $52/lb, or you can pre-order a bellota for delivery next summer, for $96/lb.
(edited to make sense)
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it's a little over a mile, so depending on what you consider a stroll vs. a hike, it's totally doable.
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l'oca recently opened for brunch, too--by recently i mean like two weeks ago. i have no information on the quality thereof, but it's there.
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"who's that at the door? i didn't want tacos de chiles rellenos.... OR DID I..."
the guy was on a bike, too. it takes nearly 10 minutes to bike to our house from there. sometimes it takes 10+ minutes to get your tacos when you're at TLV -- i think the reason is they're too busy putting together my order. between them and ridiculously cheery szechuan tasty house delivery guy, i swear i'm never leaving the house again.
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i would just like to point out one thing: veracruzana is by no means the best in philly, although they were one of the first taquerias down there a few years ago.
but the reason i'm posting is this: tonight we ordered enough food to feed an army for like $25. we ordered at 6, and the doorbell rang at 6:15.
seriously 15 minutes. i know i've mentioned before how fast they are, but i think that's a new record. i defy anyone to find any other restaurant that can deliver dinner that fast. i bet you the chinese place that's literally around the corner from us couldn't do it that fast.
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i just stopped by for a little lunch, and the place is indeed big and nice. i was hoping for a prepared food section, though. like the roast duck and pig at hung vuong. so sad. but i did get those silly little japanese cookies that look like little hamburgers and tree stumps and mushrooms and whatnot.
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slow cooked spicy beef is the jawn there, if you ask me. i could go for one of them right now...
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no, they sell vietnamese spring roll wrappers with dried shrimp in them. also sesame seeds, either white or black. they seem neat, but i've never bought them.
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What I won't be able to find elsewhere once the market closes for the season are the wonderful baguettes and croisssants from Versailles Baking. The Pennsauken boulanger only sells retail at the Headhouse and Haddonfield markets. Otherwise all their customers are wholesale accounts.
their pastries are pretty good, but i was unimpressed with the breads i bought from them. both the baguette and the country white loaf i bought had a weird texture, almost crumbly. like, they didn't hold together that well when you sliced them.
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Over at the Fair Food Farmstand I couldn't resist trying a watermelon radish. Not at all peppery, even slightly sweet and carrot-like. Made an intersting contrast on the plate.
they've been carrying them at sue's lately too, where they're pretty radishy.
fair food needs to toss some of their stuff. i mean really, i try to support them, but today their beets and potatoes were all spongy and starting to wrinkle. i mean, yeah yeah local organic this that whatever--i understand the concept of things that don't look perfect but taste good, but i also understand produce, and that's just plain letting things sit around too long. someone needs to take control of product, there. or sales. or something.
DiNic's began extended hours to 6 p.m. this past week, so if you're craving a roast pork sandwich after work or for a late afternoon snack, you can satisfy your hunger.damn that's a good sandwich. haven't had one in quite a while till today. fantastic. and whatever the issue was with the rolls seems to be solved, too, because this one was right.
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i'm pretty sure they aren't open mondays.
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hit up cochon last night. if there's better cooking for escaping from a sick baby on a cold night with flurries of snow, i have yet to find it.
an addition to the above stuff, which is still on the menu, they had a grilled sweetbreads appetizer which was fantastic. crisp, a little smoky from the grill, fantastic. served with a green bean and red pepper salad. man oh man was that good.
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I've reheated pizza on the stovetop, in a flat (not one with ridges), round cast iron griddle pan. I spray the pan with a cooking spray and start the slice in a cold pan. Once things warm up, I cover the slice with a large pan lid, to heat the top a bit and get things melting. Then I'll take the lid off to allow the crust to get crispy. Heat to your desired degree of reheatedness. This method usually gets the crust crisper than when I first got the pizza! Granted, this method only works for a slice or two at a time, though, depending on the size of the slices and your pan.
this is a great idea. it makes me think back to lidia's cookbook, where she recommends using a cast iron pan on the floor of the oven if you don't have a pizza stone. bet you could do the same thing -- put the pan on the floor of the oven (gas only, lowest rack for electric) and crank it up while you're waiting for the pizza.
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they were closed today around noon, or so they said as they waved me out the door when i went in. my wife was there 12-1230 yesterday for lunch and they were open, but she said she only saw one or two other people come in while she was there.
tough business, surviving in chinatown -- there's plenty of other places to eat. i'm no restaurant genius, but i know this: having regular hours helps. also, taking the OPEN sign off the door if you're not open.
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so how was it? i think we're heading over early next week. i've been once, but i didn't write up anything b/c it was a preview thing and i didn't know how well it would reflect the final menu.
but the parts that did: note the lack of oil spots on the paper with the fried stuff. now that's someone who knows her way around a deep fryer.
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no doubt -- i've been to h-mart in cherry hill, and cheltenham, and upper darby. when i was growing up there, though, where it is was like, a wendys. and the italian people's bakery, which wasn't all that, and a vacuum cleaner repairman, and a card store.... oh and a dingy old seafood place. and some woods that i assume aren't there anymore.... hm, no, from google satellite view it would appear that things are still pretty much the way they were. weird.
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glad to hear it. the trick with godshalls is to take a number and then go do your other shopping, stopping back about every 15 minutes to see how close they are to your number...
we got one of the small turkeys from fair foods -- all of them came in underweight this year. but man was that good. the dark meat was DARK and had some chew to it -- not this half-assed pinkish meat you get on a regular bird. the thighs and legs could stand for a good stewing...
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one of the people at hendricks said they were indeed going to be at the terminal, when i talked to them about it a couple weeks ago. but that was just casual conversation -- i didn't ask them about their contract or anything.
be a bummer if they aren't around in the winter.
we get our raw milk from sue's produce now, since i've either missed the market or they haven't been there for a couple weeks. sue's is carrying good stuff, in returnable glass bottles. and unlike hendricks farms, it separates into cream and milk. i asked the folks at hendricks about that one time, and they said something about using some of the cream for something else, but that didn't really explain it to me. not that it stopped me from buying it or anything...
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Check out H-Mart Levittown location.
wow, i wish that had been there when i was growing up.
Thanks Jeff, it's in my neck of the woods, and I just called and had this hilarious conversation:perhaps this page will help:
http://www.rabbit.org/links/translate.html
although i suspect the folks from the house rabbit society might not appreciate why you want to know....
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i was hoping you'd get more answers to this, since we have the same problem. we have a small house and the kitchen isn't a separate room or anything, so that cold breeze coming in really makes a difference.
in our case, our vent is right outside our back door, and what i do is take a chunk of fiberglass insulation that is about the size of the vent cover, tie it up in a couple of plastic bags, and jam it in the vent when we're not using it. and the first thing i do when i start to cook is take it out. it's totally hoopty, but you gotta do what you gotta do...
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Clearly he is adequately backed financially. Seems like everyone on his board is a money guy, anyway I wish him well if he still reads these posts and maybe he can let us know how we here in PA might avail ourselves of some of his current and future picks.
i'm thinking the only way that could happen is if you'd buy them in another state. say, one that's "over the river and through the woods," if you know what i mean, and has a different set of liquor laws?
not that i would advocate anything illegal, of course, having never done anything of the sort myself.
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one more thing, for a couple years my parents got them from bolton turkey farm in silverdale. i think they just do the regular breeds, but they're all natural and really good.
http://www.boltonfarmmarket.com
(edited to clarify)
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If someone wants "breast" meat - yes - they will not care for this variety but it's worth a try. It's a bird native to America and the one Ben Franklin wanted as our national bird - so mangi ....
from what i've read, that's not exactly true -- the 'heritage' breeds are kind of a perpetuation of the breeds that came about when people way back when started breeding wild turkeys for more meat, but before like 50 years ago when the regular old turkeys we've had our whole lives were brought about.
i mean, they're not wild turkeys. but they're still way better than regular ones, in the same way as the meadow run farm chickens are way better than regular ones.
Double-yolk eggs
in Kitchen Consumer
Posted
around here you can buy cartons of double-yolk eggs. possibly she bought one and didn't realize? or just didn't tell you...