mrbigjas
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Posts posted by mrbigjas
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Chapoutier Ermitage Le Méal Blanc 2001 92-95 points Wine Advocate 94 in Wine Spectator, Now $94.99…save $174.01
I gotta say the concept of saving $174 per bottle is blowing my mind....
gotta spend money to save money!
alternately, the more you spend the more you save--you can't afford NOT to buy it!
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I'm not necessarily looking for local cuisine -- though I'd love to find a truck selling po' boys and boudin at Tulane. I'm looking for any notable food trucks, and especially those whose food is connected in some way to the culture of the college or the culture of the state that the college is located in -- is it likely that Grease Trucks would exist anywhere but NJ? I don't think it's too much to ask for a brat cart in Sheboygan! Actually, I'm surprised Ben & Jerry's doesn't have carts on UVM's campus.
most of the food trucks at penn, here in philadelphia, sell cheesesteaks of some sort or another. the quality varies, as you might imagine.
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why was there no hahn ah rheum on woodburne road when i was growing up there? siiiiigh.
to answer your question SG: yes, there are lots of koreans in levittown and langhorne and in general in lower bucks county. or at least there were when i was growing up--when we saw an asian person, we assumed they were korean until told otherwise.
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no criniti's (isn't that on the west side of broad now?)
Criniti's is still on the east side of Broad, they just moved south a couple doors.
ah. i wasn't sure which way they'd moved...
I haven't been to the new place yet. They were just reviewed in the South Philly Review and got I think a 1.5 out of 4. I used to eat there a lot myself. I was back a few months ago and I have to agree with the SPR. There's so much competition these days, with places like L'Angolo right around the corner. Good, basic italian joints like Criniti's are easily outdone.criniti's has one thing which i will always treasure, and that's their gravy, which comes as a side on spaghetti or penne, with every entree you order. i don't much care for the sauce-laden scallopini or things like that. but that gravy is so damn good....
oh and also they'll bring you the hugest plate of sauteed broccoli rabe or spinach on the side for like $3. that's awesome.
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1. i can report that they do not have snow pea leaves at 1st oriental, because i looked for them today while i was down there.
Hong Kong supermarket up on Rising Sun had them last time I was there, which was about a week ago.
fyi folks, i stopped in sue's produce on 18th today to get something green for lunch and they had big ol' clamshells of pea tendrils for $3. i'm sure it's significantly more expensive for less than you'd get at one of the asian supermarkets, but it's right there on my way to and from work, so i bought some. and you know what? they're so awesome raw. taste like super sweet baby peas.
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There were definitely some omissions, but that's to be expected. And Mrbigjas is correct when he points out that most of west of Broad Street was ignored. In fact, other than L'Angolo which is barely west of Broad I can't think of anything that's mentioned on the west side. No Dad's Stuffings? None of the Ritner Street bakeries?
no criniti's (isn't that on the west side of broad now?)
No Melrose Diner?? Even though the song says so, apparently not EVERYONE goes to the Melrose. At least not Mr. Laban.ha, my wife went there for breakfast yesterday on her day off...
There's a WINE BAR in South Philly?? How could I not know about that?
he's talking about paradiso, which i've been to--i went right around when it opened (i posted about it here somewhere, but it might be in that big ol' thread that's locked now so i can't find it). in my experience it's much more a restaurant than a wine bar. i mean, it has a bar, and it has a smallish but well thought-out wine list, but it didn't strike me as a someplace that thought of itself as a wine bar at all.
p.s. if you go, get the rabbit cacciatore. it's awesome. the tripe appetizer is too.
(edited for clarity)
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and taqueria la veracruzana, whose tacos i like better than la lupe's, and who has awesome birria.
but don't worry holly, tons of stuff got left out. except for a brief mention in the lead article, they basically ignored all of south philadelphia west of broad.
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Red Lentil Soup
Smoked Duck and Truffled Artichoke Salad
Pistachio Oil
Bodega San Vidal La Cosecha Amontillado Superior
oo, nice thinking pairing the sherry with this. what a great idea.
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The Shad roe maybe just isn't my cup of tea. I found it sort of bland - kind of like a piece of gritty chicken with a slight fishiness. Didn't really thrill me. It wasn't awful, and I can understand why some folks love it. I like caviar in small doses as well, so perhaps I'm just not a fish egg kinda girl. I dunno.
thanks for this, katie. it's good to hear someone else's impression of these things. i'm still going to come over for it sometime in the next month or so, because every spring the shad roe shows up and i feel like, being from southeastern PA i should have some sense of whether i like shad roe or not, but i don't. and i can't just buy it and cook it, because since i have no baseline i wouldn't know if i were screwing it up or not.
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1. i can report that they do not have snow pea leaves at 1st oriental, because i looked for them today while i was down there.
2. woo rae kwan out in upper darby has real wood grills at the tables, and a huge range of banchan.
3. one of the things that i'm kinda sorry we missed at SLK was the bitter melon and frog soup. that's gotta be interesting. next time, maybe.
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that spy valley is a great wine for the price--i think it's $11.99--and was a perfect choice for this dinner. it's got a kind of limey, orange blossom-y floral thing going on at first, but then follows that up with plenty of taut acidity enough to cut through things like fried dumplings and fried seaweed shrimp roll.
so anyway the only other thing is that we got the fish in spicy bean sauce, rather than black bean. because i never saw that before--it seems like the standard choices are black bean or ginger scallion when you get that dish. it was freakin good.
it seems like it's so easy to make perfectly acceptable pretty good chinese food, and few places really step up and take it to that next level. shiao lan kung is one that does. excellent, really.
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not sure where else to post this, folks, but i figure here is as good as any place. i was down in south philly at the shopping center at snyder and weccacoe yesterday and noticed yet more construction, including a big ol' state store, with a sign that said 'premium collection and outlet store' coming soon. so we won't have to head up to franklin mills for the big bottles of cheap booze. nice!
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Hello Friends,
This is the first time I have ever posted a message on any website.
Thanks for making the leap into cyberspace with us! I look forward to your Q&A next month.
I'm sure I speak for many of the members of this little community when I extend my personal thanks for what you're doing at the PLCB. The Chairman's Selections alone have completely transformed my attitude toward the PA state stores, from grudging acceptance to eager enthusiasm. I actually like going into State Stores now, and browsing the website, and look forward to trying some of your picks.
Combined with the burgeoning BYOB scene here, it's a good time to be an enophile in PA. So again, thanks!
And also, my appreciation goes to Ms. Costello as well, both for her informative posts here and for some personal help some time ago, over a weekend, with some on-line ordering weirdness. You should be very proud of the level of service and good public outreach she's providing.
edited to add kudos.
i'll second everything philadining says here. welcome! i hope you'll have a few minutes to participate now and then outside of the q&a as well.
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(Le Bec-Fin)
Would anybody here recommend it?
I've eaten there once.
i've only ever eaten at lbf once also, at the bar about a month ago. i had the best lyonnaise salad i ever had, and my host spent nearly $1200 on wine. therefore, i just plain don't have enough experience with the place to recommend it, except on reputation, and i'm sure enough other people here have more info than i do for that sort of thing.
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you should start a new thread 'who wants to have me over for dinner tonight?' haha
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that is a nice way of storing it for a little while. i use those voss water bottles for this purpose, since they're 375 ml and i can just pour half the bottle in there right away and seal it up for the next day (for when i'm the only one drinking with dinner).
This is another one of those never-ending topics, but... I myself have found that just simple refrigeration works best in the short term. I've tried other methods, like nitrogen, vacuum, small containers, usw, but refrigeration yielded the best glass, come the next day. In retrospect, I've also come to believe this makes sense: the purpose of all these methods is to retard chemical reactions, and given the difficulty of *completely* taking oxygen out of the system, lowering the temperature would likely do that best.
Or possibly not, of course.
yeah--i should have clarified that i open the bottle, immediately pour half of it into a smaller bottle and throw that in the fridge. i drink the other half with dinner. i find that the half-bottle in the fridge lasts for several days before it changes too much.b
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i think i know what i'm having for lunch tomorow. i've never been able to pull myself away from the pork at dinics, but a nice brisket sandwich might be a good change of pace...
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django is an excellent choice. you'll need to call exactly a month in advance if you're planning on going on the weekend--they don't take reservations for longer out than that, and it fills up quickly.
lacroix is great--especially good and overwhelming at sunday brunch. see the thread 'brunch at lacroix' for more info on it.
studiokitchen is for 8 people only, so you'd have to recruit people to go with you if you could schedule it.
katie, i thought about you guys and your fried clams, but i figured you and holly would chime in there (plus i'm embarrassed to say i've never had a full meal at SSOH, but only boatloads of oysters during happy hours)...
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for your cheesesteak, if you've narrowed it down to those three places i would go to tony luke's. then one of you can get a very good cheesesteak there, and the other can get the roast pork sandwich with cheese and greens, and you can split them both and get a more complete impression of the good stuff available here.
plus it's got some indoor seating, which might be good if it rains or is cold, which it often is in early may.
i'm not sure about the clam sandwiches--for fried seafood in general i head to pearl's in the terminal...
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I don't know why, but I never seem to have that leftover problem.
ha, yeah....
since my wife often doesn't drink any wine, i pour half the bottle into another container and refrigerate it before i start drinking/dinner.
it's not a matter of leftovers being a problem--it's more like trying to make sure i have leftovers and don't drink a bottle of wine every night...
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tai lake is great for whole steamed or fried fish. mmmmm whole steamed fish.
Wow, I've never known a non-Chinese individual to actually like steamed fish.
Tolerate it, yes. But actually like it, you're the first.
i like it so much i make it at home on a regular basis. hmm... maybe i'll make it tonight as a matter of fact.
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Hmm, dunno where to get lion head meatballs, since I rarely order them when I go out, but I can easily make them for you if you give me half an hour.
awesome! it's 10:35 now, and i like to have lunch noonish. plenty of time, right?
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Mike, please do report on the nardi brunello - I bought a bottle and have yet to try it. I am still working on my bottle of Hanna cab after 2 days - I use the greg moore method of pouring left over into containers that juuust fit to keep the oxidation at a minimum. Seems to work.
that is a nice way of storing it for a little while. i use those voss water bottles for this purpose, since they're 375 ml and i can just pour half the bottle in there right away and seal it up for the next day (for when i'm the only one drinking with dinner).
Wine & Spirits Bargains at the PLCB (Part 1)
in Pennsylvania: Cooking & Baking
Posted
p.s. according to some winegeek friends of mine it goes for more like $160 at decent wine stores around the country. so you're really only saving $65 a bottle... but i still say you can't afford NOT to get it!