MetsFan5
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Posts posted by MetsFan5
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12 hours ago, gfweb said:
So The Manor is no more?
Not many white tablecloth joints anymore. A shame.I don't think there is one left in Philadelphia. Perhaps the Union League, but it’s private.
Unfortunately no. They ceased all dining during Covid and never reopened them and sold the business. I don’t know who bought it or what future plans are. Kinda sad. I used to work for them and the Highlawn Pavillion, which has also since been sold.-
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A few weeks ago, my parents and I celebrated my father’s 75th birthday at Il Cappricio.
The interior and the service were very reminiscent of The Manor’s ala carte dining room (rip). Hand painted ceiling, live piano player, tableside service.
I started with the tableside Caesar salad— I miss this old tradition of having a Caesar salad made tableside. It was perfect. I had a few bits of my father’s beef carpaccio, which was a special and also very good. My mom had a special salad which she enjoyed.
The bread service comes with butter but also pickled vegetables such as peppers and cauliflower and olives and mushrooms. Had a kick to it, but was a nice touch.
I had the Dover Sole special in brown butter. It was amazing and also deboned tableside. My parents both had the “Scringo di Mare” which was semi shelled lobster, jumbo scallops, wild shrimp and seasonal mushrooms in a brandy cream sauce with Salsa Americain. They both finished it— I sampled the sauce and it was delicious.
We concluded the meal with coffee (Irish for me), cannoli which was delicious and unique as the shell was a lacy deep fried crispy and sugary shell.
Despite the dress code that prefers gentlemen in jackets, they permit neat jeans and while we were a bit dressed up, others were not.
I didn’t pay the bill (I tried) so I can only say this is a fairly costly restaurant.
They offered valet services, the bathrooms were clean and the service was excellent. Some of the best in a long time.
They also have an incredible wine list, but as I was the only one drinking wine I passed on looking at it.
I was pleasantly surprised at how great the meal was. Highly recommend.
Website: https://www.ilcapriccio.com
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5 hours ago, heidih said:
Yup - I enjoy springy, bouncy and not fond of fallapart. But "hard" to me implies a dried out texture or a disconnect between exterior and interior. Don't care for that. I get these ridiculously inexpensive frozen ones from the grocery store. Perfect texture. Not overly seasoned but they work with dipping sauces or dropped into a flavorful broth. Works for a singleton. Now Ann_T's pork ones above - beautiful but I'd not do the tomato sauce jacuzzi just because not my thing.
what brand of meatballs do you use? -
Wow @Shelby that galette is gorgeous!
I’m in a funk taste wise. Nothing appeals to me much right now. Not sure why. But your meals looks delicious as always. I’d be happy with a fork, some fresh whipped cream and that galette!!!
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A popular small chain of ramen restaurants in my area serves broth less ramen. Sometimes they refer to it as ramen, other times as mazeman.
https://www.aniramen.com/menus/#summer
Momofuku markets then as noodles, not ramen.
I can’t seem to find the cooking instructions; only that they claim to cook in 4 minutes which is pretty “instant” to me.
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5 hours ago, Norm Matthews said:
Charlie and I walked into the kitchen at the same time and he asked if I had any ideas for dinner. I said I was planning to eat a hot dog but did he have anything in mind? He thought a little and said he'd like something Italian like chicken Alfredo. We went to the computer and looked at some menus from local Italian restaurants and didn't see anything that looked good. I said could make some Chicken Martini with fettuccini and Alfredo sauce from a jar. He thought that was a good idea so I went to the store and got the stuff to make it and it was ready about 45 minutes later. While it was being made, a friend who is going through a break-up with her boyfriend called Charlie and during the conversation asked what he was having for dinner. He told her and she came over and had dinner with us. I had just enough for the three of us. I took the picture of the food on the stove while she was on her way over... she lives close. I added some extra parm. cheese to the sauce and heated it so it would melt. We had it with some white Zinfandel.
Charlie is very fortunate! You’re a great dad!-
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@SLB Thanks for the info. Which flavor(s) did you try. I’m curious how spicy the “spicy” ones are.
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I agree their Orange chicken is not great. I think it’s two servings? It’s been a while but a lot of the chicken is full of gristle which was disappointing. It was a two tries and done for me.
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I’ve wavered off and on for years about trying Spam. I bought some during the pandemic and it was via an Instacart delivered and hit its expiration within like 6 months. Which I noticed a year later.
While I want to try it, I’ve decided not to. If it’s on a menu while dining or ordering out, I will definitely get it. But I already love breakfast sausage, bacon, ham and Taylor ham. I don’t need another salty meat in my life!
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As a kid I loved liverwurst. I had odd tastes as a child, loved raw clams, lobster, I’d drink soy sauce! and love olives —yet wouldn’t eat any pasta dish that had a sprinkle of parsley.
I tried boarshead livetwurst a few days ago. It wasn’t great.
Any recommendations?
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@Kim Shook I actually have that same George Foreman grill, still in the box. I got it recently so I can “grill” at my apartment this summer. Good to know you found it to be efficient.
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6 hours ago, lindag said:
My friend got her first delivery yesterday from Factor and was pleased with what she saw.
I was rather surprised that all the meals were made for the microwave, that alone would have put me off.
It’s my understanding that they can also be heated in the oven. -
As a single person I can see the benefits of Factor. Very little effort or thought, the meals are easy. I’m doubtful if they are rewarding for the price, if the taste is there.
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11 hours ago, C. sapidus said:
Quesadillas with a filling of dry-fried mushrooms, three kinds of chilies, garlic, cumin, cilantro, and a decidedly nontraditional cheese mixture (gouda, parmesan, and feta).
Don't think I have ever made quesadillas before, but these were yum. You can see I started back left and got better as I went.
I’ve only made “drunk quesadillas” in college aka putting cheese and whatever protein we had between two tortillas and cooking them on a panini press.
Dry fried mushrooms sound excellent in a quesadilla or even a taco!
I had an excellent burger dining out at a pub that was almost 100 years old today— perfectly dry fried mushrooms blanketed with a thick and well melted slice of Munster.-
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My mom wants to sleep in and not leave the house.
it will be doordash or UberEats on me.
My parents dine out so often that they love when I order something from the local diner via delivery. They can get anything and it’s always good. NJ has a ton of fantastic diners.
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Kings maybe?
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On 5/4/2023 at 12:51 PM, gfweb said:
Kenji Lopez has several M&C recipes. One uses condensed milk, comes together quickly and stays creamy/smooth. When M&C is requested, its the one I make
I’ll loo k to that. I want a creamy, easy to make Mac and cheese without having to make a roux, and without buying 6 different kinds of cheeses.I also don’t grow up eating it so my taste for it finds Kraft acceptable for what it is (aka something you’d happily eat after midnight).
Any other recommendations?
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56 minutes ago, blue_dolphin said:
They are black soy beans so there is a little bit of earthy, bean flavor but mostly salty, umami with a little funk from the fermentation. They’re usually used in small amounts for seasoning so it’s not like digging into a bowl of beans. A little like anchovies where they can be overpowering on their own but add a nice umami boost once incorporated into a dish. You may even have had them as they’re used in a range of Chinese dishes even when they’re not a named ingredient in the title of the dish.
They're kind of a unique flavor and you may not like them but I think worth trying. The first Chinese recipe I learned to cook was squid in black bean sauce. I was amazed that a spoonful of those shriveled little beans added so much flavor to the dish - I've been hooked ever since!
Thank you for this explanation. I do like anchovies and most with foods with a burst of Unami or salt, so I will try this at my local restaurant first before cooking with Chinese black beans.-
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On 4/30/2023 at 5:58 PM, blue_dolphin said:
Seared scallops and baby boy choy with black bean sauce and fried garlic noodles from Cook Real Hawai'i
Kind of a repeat of the last lunch I posted but with scallops instead of fish.
I have a feeling this is a very ignorant question, but I have to ask.
I really dislike most legumes. I can at best, take or leave chickpeas.
So what is the flavor of Chinese black beans? Is it a soy flavor? I’ve always shied from anything with a black bean sauce, thinking it would be a typical legume taste.
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Can you explain more about the sea bass collars? Is all of it edible?
I had very poorly shucked oysters last week and was seriously bummed out.
Your choices look a lot better!
Does the percentage for the staff bother you on bills? I didn’t know Maine did that— I’ve rarely traveled since Covid but expected and accepted it in San Francisco.
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13 minutes ago, C. sapidus said:
The mushrooms were firm and not mushy. I prepare mushrooms that way by stir-frying in a dry pan (no oil) until a good bit of their water is driven off and they start to "squeak". Maybe the Voltaggios have some modernist way to accomplish similar results.
The sauce was light - no cream - so I would guess something like sherry, butter, clear broth?
I was hoping for something like the mushroom terrine with sherry-cream sauce they used to make at Hagan's Tavern, a (sadly closed) restaurant in the foothills near town. This was lighter but still hit my taste buds nicely.
Does that help?
Yes thank you!I also dry fry mushrooms. They release a lot of water!
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I’m a heathen so when I get those “cocktail” knives as gifts, I just always thought they were sloppy cheese knives.
No one has ever said anything but then again I don’t love to socialize 🫣🤣
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1 hour ago, C. sapidus said:
In-laws are staying in DC so we drove down to National Harbor for a meal at the Voltaggio brothers’ Steakhouse.
I started with a crabcake done right (all crab, no filler, set on a base of something pickled and tangy). Main course was BBQ beef short rib (spoon-tender with a kiss of smoke and a BBQ sauce glaze). Carrot cake for dessert. All quite delicious.
We ordered appetizers to share: sherry mushrooms, broccolini, and a fancy potato salad. The mushrooms were particularly nice.
Afterwards we drove down to the Pentagon 9/11 memorial, which is quite moving at night.
Can you tell me more about how you think the sherry mushrooms were done? I love that combination.
I live about 20 miles from Manhattan and haven’t been since November 2019 for my anniversary (ugh not anymore).
That said Manhatta was good then, they’ve made a lot of changes since and my ass isn’t getting on a NJ Transit train any time soon!
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6 minutes ago, &roid said:
We did a family trip to New Jersey a few years ago. I was super excited to get to a white castle (something Harold and Kumar related I think…). Don’t think I’ve ever been as disappointed in my life!
I’d definitely try again with steamed burgers but that was grim
I bet. White Castle really being a “thing” in NJ is mostly urban legend. I’ve had White Castle once.
i hope you were able to enjoy some of our better offerings!
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Reviewing NYC Pizza
in New York: Dining
Posted
Huh. That “margarita” does not at all look like one to me. The obviously shredded cheese versus fresh mozzarella reminds me of Elio’s frozen pizza.