mrbigjas
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Posts posted by mrbigjas
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ok, yoinking this one back up, i have a question. i recently got a new, large (like, it probably makes about 12-14 oz or so) bialetti moka pot. i've made probably 5 or 6 pots of coffee in it, and they uniformly have kinda sucked. bitter, harsh, and generally nasty.
oh wait, before i continue: since posting on this thread originally, i've been using my small (it makes like 4-5 oz, maybe) moka pot every day, and it makes great coffee--amazingly good. i know how finely to grind my coffee; i know how much to fill it; i know where to set the burner, and i can do it practically in my sleep--since that's when i'm doing it each morning.
so anyway, i'm wondering if there's something i'm missing in scaling up, not just because the coffee tastes bad, but because things happen with this pot that don't happen with my small one. take a look here:
see the coffee kinda bubbling out from the seam, and running down the side of the pot? what is that? my little one doesn't do that. also the big one makes all kindsa noise and whatnot while it's brewing; kinda burbling and spitting and stuff. the little one doesn't do that either.
so those of you who use these things as well, is this something with the pot? just that i need to use it more to break it in? is it that, since it's bigger, i need to use a hotter flame to get the water up to temp faster? (i use britta filtered water from my fridge) and finally, any idea what's up with it not sealing right, or whatever is making it leak like in the picture?
thoughts?
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now see, folks, y'all should plan a dinner there--that would put the 'dangerous' into the DDC.
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my thai is one of the most reliable restaurants i've ever been to, and i've been going there for probably nearly 15 years, since around 1990 or so when i first moved to the neighborhood... wait, could that really be true? have they really been around that long?
anyway, i've never had a bad meal there, and i've had lots of them. it's pretty much standard thai-american food. the people are nice, the room is cozy, the food is good, the prices are low, and they have a liquor license. it's been a standby place for us for years and years.
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i think you're right. and i think i'm gonna talk the folks from work into going there (manayunk) next week. just to be sure.
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all i'm sayin is that it makes me sad if tommy gunn's is starting to suck, or be inconsistent, or whatever. because last summer it was damn good (i haven't had it yet this year).
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i use soybean and/or safflower and/or canola (thought not so much this last one since i don't like the taste of it much) in cast iron all the time and never had a problem with off tastes from the cast iron.
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aw man, bocce was a good place. that was the first time i had a pizza with gorgonzola on it. being poor college students we couldn't go all the time (not with allegro's being right there and so cheap), but it was a treat when we did...
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i've been singing the praises of the black sheep's burger for a while. one time i had one and could have sworn it was the best i've had. other times i've had them and they've been merely damn good. for some reason in recent years my tastes have changed and i focus on the burger more than the combination of burger and bun, and i feel like the light, eggy brioche roll they (and good dog) serve theirs on lets the real taste of the burger come through more than a larger, heavier kaiser would.
(edited to say that their fries alternate between too brown and soggy and really great--lightly browned, crisp on the outside. but i don't feel like fries are worth it unless i know they're going to be great, so i generally don't order them. sounds like you got good ones)
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woo... got that right. sounds like an early birthday prezzie for me...
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my roommate in college used to walk around the apartment with his shirt pulled up over his nose, just because me and a friend were eating kimchi and cold rice for breakfast. frequently.
ok maybe i was the problem there.
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wow, great report. thanks!
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Milk Stout from Lancaster Brewing. Unfortunately, I waited too late for the dessert, the accompanying chocolate mousse, which was all gone by the time I was ready for it.
the milk stout was good stuff.
The aforementioned duck breast (though I think it was really a confit).the confit was from a different restaurant--they had a duck confit, caramelized fennel and something else on a bruschetta.
The crabcakes were worth waiting for, since they were cooked before your eyes (hence the short wait, less than five minutes).you only had to wait five minutes? i waited longer than that and the line didn't even move. actually i'm not complaining; later on things cleared up, and the crabcake was some good stuff, although i have to admit that it was the last thing i crammed on top of like 80 other things, and my stomach is just now settling down.
The Victory Pils with London's Vietnamese hoagie.ah yeah, i forgot about this one. one of my all-time favorite beers paired with one of my favorite snacks.
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i've always liked zorba's and don't remember things being overly salty there. also they have patsa there, and will serve it to you if you ask for it--it's not on the menu. i go there for lunch on fridays, often.
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i stopped by yesterday and didn't see the mojito. fortunately they had the campari grapefruit, which might be my favorite sorbet flavor ever.
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it was a lot of fun. i feel bad for those who didn't get there in time--several of the restaurants ran out of food. i spoke with cdh for a while, saw rich but didn't talk to him (incidentally, have i mentioned the time i ran into dude outside of tria and thought it was you, rich? funny story. well, not that funny), and had lots of great food and beer. some interesting notes beer-wise were dogfish head's aprihop, which unlike the nasty magic hat #9 isn't overly sweet and koolaidish, and triumph brewery's jewish rye, which had caraway seeds soaked in it. good stuff. oh and heavyweight's heresy, which is aged in bourbon barrels and picks up those vanilla and butterscotch flavors...
food-wise, standard tap's lamb pies in puff pastry were outstanding. rx's gingerbread was not to be missed. white dog's beef and wild boar stew was excellent with the barleywine from..... someone or other. tria matched blue d'auvergne with the heresy, and humboldt fog goat cheese with lunacy--heavyweight also brought bottles of their excellent saison.
oh and iron hill did a nice job pairing a scallop with saffron-orange aioli with their saison, smoked duck breast with a (too sweet if you ask me) dried fruit chutney with their abbey double, and a badass stout. excellent.
oh and the line at black sheep for their crabcakes? way too long. move along, people.
it's been a long afternoon. ok more later.
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you're forgetting barclay prime. it's kind of like a friend of mine joked when olive garden opened on chestnut street, 'FINALLY i can get some decent italian food in this town.'
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after a long time, i'm following up this post to say that i found out the name of the place you're talking about. it's called gook-il-kwan. i gotta head up there sometime.
we went to porky and porkie last night, and so far the reviews are right on the money. the banchan are really what differentiate it from a better restaurant (cf woo rae kwan, which goes completely overboard with banchan). the kimchi was good, the rice cake was good, the hot sauce was ok but not that hot, the seaweed salad was good. but that's all there was. no block of tofu with scallions and soy, no egg in a stone bowl, no little fried fishies, no cucumber salad, etc. the a la carte menu was there, but they only had the first five entrees on the list, and the appetizers.
they started us with a nice soup of greens and brisket, and put a plate of fish cakes, two mussels and some raw shrimp on the table, which we grilled up. we ordered haemul pajun and kimchi pajun, which were both good--they had a little of that rice flour gumminess. they served them as several small pancakes rather than one large one, which was different. and there was no dipping sauce, which is weird.
the thing that struck me about it is that it's obviously not run by koreans. from the lack of variety in the banchan, to the lack of sauce with the pajun, to... there's just something korean that's missing about it.
BUT the meat was good (grilled honeycomb tripe just till it's got a little char on it--awesome), it was very clean, the service was great, it was only $15 a person, and until they get their liquor license beer is free. and it's very close to home. so i'll definitely be back.
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i'm surprised no one answered this. i don't know the answer about the food, but i do know a bunch of people who go over there for late-night karaoke on a regular basis.
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What about The Magnolia Cafe on Locust between Rittenhouse Square & 16th
You're the third person to mention this place, which I think is the record for any single establishment on this topic.
& the original Cafe Nola for Cajun/Creole/New Orleans cuisine. The decor of each place was very cool too with those beads in the trees on Locust in front of Magnolia's.My further recollection is that Magnolia was more reasonable than Cafe Nola. So what exactly did it in?
if i remember right, and i think i do, it was done in by the owner of the building drastically increasing the rent.
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the weird thing is, i remember the hot dogs at the vet growing up to be pretty decent. and they were always served in a potato roll, which i think is a great complement to any hot dog.
but they suck enough at CBP that i sat up and took notice of their suckitude. which is confusing to me.
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davio's is the first place that comes to mind.
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i didn't see a thread on this, and i go to quite a few ball games throughout the season, so i figured i'd start one.
taking advantage of the unseasonably warm weather, we went to the phils game last night and didn't have time to pick up something good to eat beforehand. so continuing the unhealthiest day of eating ever, we bought food there. even with an announced crowd of 23K, the lines were still pretty damn long at genos, at the crab fries stand, and at tony luke's, so i stopped by bull's bbq for a bbq beef sandwich and a pulled pork sandwich. and i'll tell you, we can debate all day about what the best bbq is in philadelphia, and this stand will never ever come up.
actually, the pork is OK, with a tangy, spicy sauce. the beef is... well, it would be an ok roast beef sandwich if it came au jus or with horseradish sauce and cheddar. but neither it nor the pork had any trace of smoky flavor that i could discern. also you wanna talk about dry? that beef was... woo.
i mean, not that you expect much quality from a ballpark stand. but in case you were wondering, there you have it.
so anyway, wrapup from last year and this:
schmitter: good.
bull's: sucks.
hotdogs: pretty much suck, but sometimes they're $1.
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The sauce most people recognize as Sriracha is Tuong Ot Sriracha from Huy Fong Foods in California -- it has a rooster on it, hence the nickname "rooster sauce".
There are other brands of Sriracha made in other countries, notably Vietnam, but I like Huy Fong the best.
word. and the other brands? they try to make themselves look like the real thing. i'm sure i'm not the only person who's bought a bottle of the flying goose brand by accident, before i realized that there were several imitators of the real thing....
ok now i'm suddenly unsure...
I always called it Cock Sauce.aw GEEZ.
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i was down there on sunday--liter of bombay $19.99. now that's not a bad deal.
My Burger Weekend
in Pennsylvania: Dining
Posted
ok now that's funny.