mrbigjas
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Posts posted by mrbigjas
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for those of you interested in this sort of thing: johnny's hots has now introduced several new items onto their menu, including steak sandwiches, bean soup, and in a move that seems to defy everything about a hot dog stand: broccoli rabe. i'm not sure how they prepare it because i got my usual combo. i mean, ordering vegetables there? that just seems wrong; after all, they're... like.... good for you.
the combo is still a thing of beauty though. i have converted a couple of my coworkers.
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oh yeah, that's the best idea no matter what.
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yeah, what dtbarton said.
alternately about an hour before the end throw in some sauerkraut that you've rinsed, let it cook for a while, and then make dumplings. oh MAN. i could go for that RIGHT NOW.
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ha! i'll meet you at 12th & chestnut after work.
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i suspect you're right, handmc. even at the famous kreuz's in lockhart, tx, the brisket has been slightly different every time i'm been there. i think a key is leaving a really thick fat cap on there, but then again that's just from observation, not doing it myself.
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welcome to the forum, jeff.
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damn, i can't believe i ended up being the straight man in this thread.
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i have a few recommendations, having been to things like this many times:
1. sip rather than gulping. beer is lower in alcohol than wine or liquor (obviously) and can be easier to swill.
2. make sure that you are eating the entire time--don't forsake food for beer, even though there may be more beers that you feel like you need to try than food items that you think you can try.
3. related to 2, above, consider that you have the opportunity to drink far more beer than you ever should, and use that fact to remind yourself that it's ok not to finish a beer; that if you drink even a 3 oz. sample of every beer offered you'll be hammered. all these are available locally, and if you miss out on them you can always try them later.
4. hydrate hydrate hydrate. lots of water--although this will really help hangovers more than prevent you from getting hammered.
that help at all? i hope so.
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dakshin: vegetarian cuisine of south india, by chandra padmanabhan.
Woo! another one of my very, very favourites! If you've made any Indian food, this isn't any more complicated really. This is both A.'s and my most beloved Indian cookbook. Delicious! And the toasted dals used as a seasoning are really interesting and unusual (if you're used to "regular" restaurant Indian fare).
i've never really made much indian food, to tell the truth. i've made, kinda, indian-esque food. but i haven't done it much, or often.
i'm gonna do it one of these days, i swear. i suspect that just deciding on a couple menus and buying the stuff for them, and dedicating a weekend to cooking the stuff would get me over the hump.
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dakshin: vegetarian cuisine of south india, by chandra padmanabhan.
a friend of mine who's from down there recommended it to me as being a pretty good representation of the cuisine. i've read through most of it a couple times now and it makes me drool, but i feel like i can't just pick something and cook it, for several reasons:
--i'd need to make three-plus unfamiliar dishes at once for a meal
--i'd need to buy a whole bunch of ingredients and spices i don't have and probably wouldn't use for much else
--i'd have to dedicate myself to cooking this and not much else for a while to really get the hang of it
the thing that kills me is that i bought it because we don't have any south indian restaurants here in philadelphia and i so desperately want it sometimes.
and i know the above are just excuses. i know it, but i just can't get started.
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interesting. thanks for the info.
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what's a pizza screen?
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the article implied that they don't--that this is it; they're shutting down and he's headed back to new york. which is a bummer.
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serpentine, i don't know about F&L's, but your post reminded me: another thing i've been meaning to mention in the pizza threads (we should have a separate 'things to keep in mind when getting pizza at various places' thread... or maybe this will end up being it) probably the best sausage pizza i've had in philadelphia is from rustica in northern liberties. they use really good hot italian sausage, cut into strips somehow, like longways. you really NOTICE the sausage when you have it. damn it's good.
i just realized that i think that rustica is the pizza i have most often--since we realized they deliver to our office, it's all we order. and we order... a little more often than we probably should.
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warning to those who go at lunch time when they're at work: my wife went over to tommy gunn's the other day, and said when she got back to work she and her coworker smelled like smoked meat--enough that their coworkers commented on it.
now, neither she nor i consider this a bad thing, but i understand that some people might not want to smell like that in the office...
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For my personal preference, as far as the cooking of vegetables, because I grew up mostly eating canned vegetables and sometimes frozen ones, those being cheaper and more plentiful in the area where I lived, I far prefer fresh vegetables that are very lightly cooked now. Asian styles of quickly stir-frying vegetables are the ones I like best. In my adulthood, I've been surprised to learn that it wasn't actually a certain vegetable that I didn't like, but rather the mushy version of that vegetable that repulsed me.
(finally reading this thread, pardon the late reply)
i was in the same position for a long time--having grown up with frozen (and not the new IQF kind of frozen) vegetables or severely overcooked fresh ones, i left things practically raw for years and years.
but recently i've been cooking vegetables more. not overcooked, but not quite crisp, either. it started with french green beans and brussels sprouts, and i've moved on to carrots and several others. i'm not sure why this has happened.
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this article and discussion reminded me that i have a recommendation whenever you go to marra's: get a large pie, even if there are only two of you.
i don't know if it's that they don't have dough preportioned for small pies, or that they use the same dough ball for small and large, but the last couple times i forgot this and got a small, it was way thicker and doughier than i preferred it to be.
i do still love their sauce and cheese combination though.
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for me it was a bottle of grgich hills chardonnay in about 1993. i had just graduated from college and was in the process of transitioning from malt liquor to good beer. so you can understand that i had never had a wine that was so rich and buttery and whatnot, and it amazed me that something could have that much flavor. i don't really like that big oaky california chardonnay style of wine anymore, but it sure made an impression on me.
another was probably a 1993 or 1994 sterling diamond mountain ranch cabernet sauvignon. my father in law bought it for dinner one night in a nice restaurant in DC, and something about it rubbed me the right way. a couple years later when we went to napa, i made a point of visiting both grgich hills and sterling, and buying a bottle of the 1995, which sat in my basement till last year. and it was still damn good, and even better about an hour after opening.
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i see your point... especially about the ubiquity of greek pizza. more thought on the subject is definitely necessary.
i still say lazaro's isn't very good. a person might as well go to pine street or towne or any of the numerous crappy places up here in fairmount if they're going to go there.
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hi joyce--welcome!
i ate at august i guess a little over a year ago, near when it first opened. wait it couldn't be two years ago, could it? it was cold... anyway, i remember high quality ingredients, and well prepared dishes--not stuff that was overly showy or creative, but very good. i don't remember the specifics of the dishes or anything because it was so long ago, but my memories of the place are positive...
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??? Where's the new Rittenhouse location? We'd gotten our food at the Pronto on 19th. Are they building another in the same area?
They're renovating a building for a new location around the corner, in the old Express store on Chestnut. I'm reasonably certain it'll be more than twice as large, and I wouldn't doubt 3+ times as large.
if that's the store i walked by tonight it's HUGE. awesome. one thing dibruno's has never had an excess of, in either location, is space. it's gonna be cool...
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OK i must be missing something here. in today's article, craig laban and pizza guy tour around the city. and then there's a sidebar where he provides 'other suggested stops in the hunt for the perfect pie.'
and they are: illuminare, rembrandt's, pesto, la fourno, new wave, people's (in cherry hill), carambola (in dresher) and.... lazaro's, at 18th & south.
i either understand or haven't been to the others on his list, but choosing lazaro's over rustica or joe's is pretty confusing to me. in fact, choosing it over randazzo's, which is at the same corner, is confusing to me--randazzo's isn't that great, but it's miles better than lazaro's.
actually i'm gonna go a little further--why he would include lazaro's as anything but a caution against overly greasy, bready greek-style pizza is beyond me.
anyone? am i missing something about this place that warrants its inclusion? it's really cheap, i'll give them that...
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Troy's (oh that hand-written menu)
troy's was a dream come true for a scrawny drunken 18 year old. for the eggel, the bagel was grilled in grease rather than toasted; they were open till 4 or 5 a.m., and the owners publicly stated several times that they didn't believe in the drinking age. actually when that quote showed up in the daily pennsylvanian, i suspected that the place wasn't long for this world--and indeed it closed shortly thereafter.
i've driven by recently and the space where troy's was is still unoccupied, if someone wants to reopen it...
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do it!
Vietnamese Food
in Elsewhere in Asia/Pacific: Cooking & Baking
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is that watercress?