mrbigjas
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Posts posted by mrbigjas
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thanks deprofundis. did you try the greens? when i had them last summer (the last time i went to tommy gunn's, because after all it's kind of outdoors), i thought they were some of the best i've had.
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Oh, and for what may be a whole new rating scale, the clean-up required 2 flossings and a toothpick.
haha, good thought.
now then, is that rating good or bad?
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use them to infuse vodka. makes a great addition to pasta sauces.
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garden fresh is still there, and they still have good prepared food, although i can't think of whether or not they have cook-it-yourself stuff there. they also make good hoagies, and have great portuguese rolls for sale.
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Could be in a dumb phase.
i have that problem a lot--it usually starts at about a glass into the second bottle, or just after my last glass of the first bottle if i've had an aperitif...
yours truly,
a wine conno... conna.... co... drunk
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i've wondered about that place for years.
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haha, i don't know for sure. he could have been misidentifying his variety meats... you guys are gonna find out tomorrow, i'm sure. i'm gonna head over when i get back. schweet. so close to home.
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another friend of mine has gone, and informed me that they are in the process of getting a liquor license, but in the meantime they'll spot you some beer.
and he said three kinds of tripe, not just two.
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thanks mo, phaelon.
for years it was a mystery to me how vietnamese restaurants could get that nice chargrilled flavor on such a thin piece of pork, because it would seem that it would cook through before it charred nicely. it was only relatively recently that i realized there must be sugar involved in the process somewhere, but i hadn't really done the research to find out for sure. thanks!
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mo, in your recipe for the chargrilled pork you mentioned caramel sauce. is that something you buy at an asian grocery, or make, or what? i googled and found a recipe here:
is that basically it?
edited to say that with further googling, i found people using just regular caramel sauce--just sugar and water, without the fish sauce and shallots and whatnot. maybe that's right? any tips would be great.
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my wife reports that this is open now. she walked by today.
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yeah, what he said
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ah, so these places don't exist anymore? i mean, the ones you remember from your childhood.
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where are these places, so that i can sample these pizzas? i've heard of the cheese under the sauce tradition, but i've never tried it.
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That stretch of Delaware Ave has been taken over by the big box stores and chain restaurants. But for the river, you wouldn't know the differnce between that area and King of Prussia, Cherry Hill or some other suburban mall area.
Good thing John's and Tony Luke's are right around the corner.
true that. and that mexican market that katie posted about a couple weeks ago. and there's a roast pork and cheesesteak stand on washington ave a few blocks above there that i've been meaning to check out. oh and the LCB premium collection and outlet store they're opening there.
but overall, considering that much of that area was brownfields before they developed it that recently, it's better than nothing. and don't forget about the schweet deals and the meatballs with dingleberry sauce at ikea.
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ellen, is it BYOB or do they have OB?
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thanks for the report, ellen. i've been wondering about it since the sign went up. maybe with some encouragement they'd put out more banchan?
maybe not.
friends of mine swear by an all you can eat korean bbq in the northeast.
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use a knife to kind of unroll it into a big flat piece. make a paste of olive oil, garlic, rosemary, thyme, marjoram, salt, pepper, and spread it all over the meat. roll it back up, tie it, roast it.
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so i'm thinking about this topic a little more, and here's my thing about this: generally speaking when i get a hoagie (specifically i'm talking italian hoagie here) there's all kindsa lettuce and tomatoes and peppers and onions on it. and not only that but there are generally three or four kinds of meat on it, and cheese. so i don't mean this quite the way it sounds, but small differences between the brands of meat don't make that much of a difference to me, because with all that going on, the sandwich becomes more than the sum of its parts, and a lot of subtlety is lost.
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i don't think you're a heretic, sandy. i've liked the hoagies i've gotten from planet hoagie--although i have to admit there have been only two, and they were from the one in media.
i buy kielbasa from the amish vendors in the terminal (usually dutch country meats), but many people have recomended the various polish places in port richmond or the northeast...
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If you're here on Friday then you MUST check out Borough Market - a very old food market near London Bridge. But you'll suffer frustrated cook syndrome if you don't have access to an oven.
this is so true. i've vowed to myself that next time i go to london or paris or barcelona or rome for longer than a couple of days i'm going to get an apartment instead of a hotel room. we were just in barcelona for a week and the boqueria market was driving me nuts because i couldn't buy and cook anything.
Eating here on the run is a good bet though - don't miss Wyndham Farm's chicken wraps, or Brindisa's jamon Iberico Joselito (though this is DEFINITELY not a budget ham!). Go in the morning - it gets very crowded at lunchtime with office workers looking for lunch/food for the weekend, and tends to start winding down after the lunchtime rush.there's a stall in borough market that sells chorizo and arugula sandwiches that are so simple and so tasty that it's amazing. they're also cheap.
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i probably overstated, so let me clarify: it's just STARTING to go off. we buy a lot of fruit and vegetables, and by this time of year there are a higher percentage of those dried out hard oranges and tangerines. not all of them--in fact, the honey tangerines we got at iovine's yesterday are great, and the temples we got there a couple weeks ago were awesome as well (which reminds me, i need to start a topic about how fruit with seeds nearly always tastes better than fruit without; clementines being a notable exception). so it's not that everything sucks, it's just that the percentage of suckiness is starting to go up a little about now.
and i'm starting to get tired of root vegetables. when winter starts i love them, but by early spring i'm ready to move on. when will the peas and ramps be ready!
rlibkind, i'm right with ya on the greens. not a week goes by that i don't get several bunches. oh and the strawberries--sue's produce this week had california strawberries that were actually delicious. they weren't quite as intensely flavored as the smaller local varieties, but they were really pretty darn good.
ghostrider, as far as your lunch dilemma, i would let your location decide. if you're in south philadelphia, go for sarcone's. if you're in center city near the terminal, go for dinics.
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Just in case anyone doesn't get enough fat, the potato chips sold by Glicks Salads are fried in lard. Boy are they good. You can buy a one-pound bag for $3.
these chips are good's, the potato chips i grew up on (well, those and gibbles), which they repackage into those plastic bags. i've seen the boxes behind the counter. they're excellent, although some people (like my wife) find the lard-y taste offputting.
mrbighas – did you get that brisket sandwich?unfortunately no, we got there too late, at about 2. one of these days i'm gonna make it. however, we split a half beef, half pork sandwich. i'd never had the beef before. actually it's not that different from the pork--the seasoning is similar, and once you get the greens and cheese on there, the sandwiches are pretty much the same. the pork has better texture though. still the best sandwich in town if you ask me.
personally i hate this time of year. the citrus is starting to go off, the apples are all soft and mealy, and nothing around here is growing quite yet. we're stuck with only bananas and california strawberries and asparagus. drives me nuts.
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Question about the pea tendrils, by the way: does anyone know what I'm talking about when I say I think there's a difference between the large shoots/tendrils and the small ones? I remember my parents always asking if a restaurant had the small ones, and I think those are the ones folks on this thread (me included) obsess over. They actually look like what you'd imagine pea shoots to look like, vs. what I was served last night (which was still good!) -- these were more like large leaves, not tendrils...
Need to stop by Sue's again to check this out. Or, I bet lots of places in Chinatown carry them.
funny you should mention this, diann--as of today, i do! at iovine's in the terminal today they had snow pea shoots, which were much smaller (and the leaves slightly darker green) than the pea tendrils i got at sue's the other day. those had bigger, slightly paler leaves and thicker stems. the tendrils from sue's reminded me much more (in looks at least) of the ones i got at shiao lan kung. i didn't buy the little snow pea shoots today at iovine's, so i can't tell you the difference for sure.
Restaurants long gone...
in Pennsylvania: Dining
Posted
the wurst house is still there, and you're right, it's not the same as it was.
i remember the roost having good pizza as well, but i have no idea if my memory is tainted by the fact that i was in college at the time.