Mummer

Pizza Club 11/19/2005 - Delorenzo's on Hudson Street. The gang out front. Delorenzo's doesn't need to open promptly at 3:30. Katbert, Capaneus, Diann, Gary, Casetta (T), cdh, Casetta (A) and KatieLoeb. This establishment is older than me! Clam pie! Mmmmmm! Sausage Tomato Pie! Best sausage of the day, too!

Try upthread. No website, for the same reason that Queen Elizabeth doesn't carry a wallet.

You could fill it on Christmas!

I'm sure they were meticulous with that one!

Since I don't have a standing reservation at StudioKitchen, I eat sandwiches. This is a Pescara from Primo's - Center City West. Great sandwich! It's two small cans of what they call "Italy brand tuna" with roasted peppers and sharp provolone. As you can see, there's some oil and oregano there. I the Sarcone's roll.

Based on posts and ride sharing emails, I count Diann, Katbert, Katie, Chris, Rich, Tom Casetta and me with a possible for Sandy. Lurkers, missed messages, commitment phobic? But of course we're visiting all 4 places. Who knows when we might ever get to Trenton again! Who knows if they'll have us? (Don't forget that DeLorenzo's on Hudson has no public rest room. No kidding!)

No, but Jeff has to explain why he wasn't at StudioKitchen.

Another opportunity for the conventioneers to eat chain food. Good for them!

Do you get to tour the crab stables? See the crabs running free in the pasture? I mean, they are free range crabs, aren't they? ← my favorite is the crab milking. teeeeeeny tinnnnnny littttttle stoooools and buckets. ← The insurance company made them close the crab petting zoo.

I'm there!

We did the three Trenton places in an early Pizza Club outing. Now that we're a more sophisticated and experienced group, four stops should be a piece of pie. Several people ate Nathan's hot dogs (a fourth stop) the last time we ventured out-of-state. If we don't go Nov. 12 or 19, we probably should wait until January.

Pizza Club Trenton, redux! I'm game!

What troopers staying for all those rounds of quizzing. Grey Lodge has more taps than mortals can tackle in several nights, so nobody leaves because they've exhausted their beverage options. When they said they were out of long rolls, I had a bar burger. So I'll post all my pix here rather than in the Philly sandwich thread. mrsbigjas also had a burger - this is hers. Scoats offers a bunch of toppings, charging extra only for cheese, bacon and salami. Mine was a good burger; goes well with quizzing, eGulls, baseball and beer. The salami is in plain view on this Grey Lodge steak that mrbigjas ate. (Obviously, they had a long roll. Damn!) The goodies reminded me of a Schmitter. Philadining's improvisational steak also has Schmitter character, as it's oozes from a round roll. Notes to self - get back to the Grey Lodge for their special steak. Have mussels and/or clams again, fer sure! Just don't go on a special beer night.

The Inky has a pic with Rick Nichols' quick review here. He and Gary agree about pork.

This is the steak I eat most often. It's also from George's food cart at 23rd and Chestnut. He puts fresh mushrooms, onions and tomatoes on the grill with some sweet peppers, then puts the steak on top. This creates a sweet liquor that becomes great drip when you eat it. The cheese keeps the roll from falling apart. (Mmmm! I didn't get a picture until it was half gone.)

Is there one of those Pennsylvania historical markers out front?

The Pepper and Egg hoagie gets no respect! I guess it's because they require a grill, while most hoagies are made with cold ingredients. Here's the version I get on occasion from George's food cart at 23rd and Chestnut. George doesn't have this on his menu, but it's what I get when I ask him for eggs. This one has fresh mushrooms, onions and tomatos as well as sweet peppers mixed into the eggs that he cooks on the grill. Since he has a heavy hand with the vegetables, he'll make it with 4 eggs. I asked him to put provolone on this one, too, just to be sure that my statins are working. Great sandwich!

I'm familiar with both Mummers and classy bars. The former aren't a market for the the latter, altho' there are exceptions. Despite our "suits," Mummers are neither effete nor effeminate. Fey, possibly -"...otherworldly, magical, or fairylike aspect or quality," per dictionary.com. Philadelphia's very high priced bars are at fancy restaurants and clubs. I'm unaware of any that are distintuished for their cocktails, but that's not my sandbox. This is supported by the previously listed establishments on this thread. Doc's Happy Rooster qualified, but he's gone. I dunno if Philly would embrace a classy cocktail bar. Katie's much better qualified to consider that.

Since I put on my Pig Pickin' shirt this morning, I've been jonesin' for some pork. In my neighborhood, I find a Wawa Hot Roast Pork Hoagie acceptable. I add reds because Wawa doesn't have greens. You can see a roasted pepper and ordinary provolone under the stage left tomato. I often add lettuce, but I knew I'd be taking a picture today. But Wawa's pork chunks are a facsimile of a real Pork Italiano. And maybe somebody knows where to get one out here.

These cheesesteak photos are from my archives, Rich. Thanks to statins, my numbers are such that I can eat cheesesteaks on consecutive days if I'd like. I say, "Doc, with these numbers, may I stop taking meds?" She says, "No, the numbers show that the meds are working."

Mummer's suburban sandwich spread, part two. Dakota Pizza Company is in Wynnewood next to Whole Foods. This is a half a Cheese Steak Italian. Prolly dropped the ending vowel when it moved to the suburbs. I was too hungry to get my camera, so I used my phone. It was sharper on my tongue. It has aged prov, greens and roasted peppers. I liked the seeded roll, too! The menu says rabe, but I said spinach. I'll have to do more resarch. Sadly, Dakota doesn't offer roasted pork.

The first of Mummer's suburban sandwich spread. A cheesesteak hoagie from Mama's Pizzeria on Belmont Avenue in Bala-Cynwyd. There's a lot of meat, cheese and some hidden fried onions on that baby! Best eaten there or only a few minutes away. (Not minutes away in the Zaberer's sense.) Business must be good at Mama's. They're open for lunch only on Tuesdays, lunch and dinner Wednesday thru Saturday. They close at 9, as I recall.

i have a question: do you and philadining just have like, a standing reservation there? like, you finish up one night, and it's all 'ok shola, see you in a couple of weeks, try not to repeat yourself too much next time we're here.' ← Last week at Carmine's, I said to Philadining, "So when are you going to Studiokitchen this week?" He replied that he was going again. Something about not wanting to turn down an invitation. I've been a few times myself, and I gotta say that I'd behave just like Phil A. It's in my sig.

Thanks for coming, everyone. I'm pleased that others enjoyed the meal as much as I did. It was great that John and the staff were into the DDC. From the former department - My favorite at the old location was the foie gras and onions app. That's not on the menu anymore. From the future department - One of our servers told me that they planned to offer a tasiting menu as a dining option in the future.

← Some people have appropriate names.