Mummer

I was introduced to Marchiano's by a friend years ago on a Saturday morning. We scarfed the warm pepper, egg and cheese loaf they sliced for us between Manayunk and KoP. Oh, yeah!

Showing that they can right a wrong, city council exempted bakeries from the trans fat ban today. Christine Stock DeCarlis is quoted in this KYW1060 story.

I'm still confused about the "damage" that has come Rick's way. His lease was expiring, so why didn't he get a new one? If I needed a new deal, I'd have busted my fanny. How does anybody have an idea of management's legal expenses? Perhaps Sprague attached his name for publicity. Keeps that 80 year-old blood flowing. Your spec only enhances. I'm supportive of the longevity/loyalty issue, but I'm disgusted by the public "martyrdom" of the tenant, having never heard that his request for a renewal lease was declined. What did he propse to his landlord as new terms? He is the tenant, isn't he? Has management abused him? My sympathy is for unfortunates. Some guy collecting $7-10+ cash from several hundred customers daily needn't apply.

Haven't been since they moved next to the movies in South Philly. My quick take on the old location was hit-or-miss food and expensive drinks. That didn't matter if the blues was really cookin'.

I think the "remove" hand was 9 minutes ahead. My recollection is that we marked it when we reduced the heat and removed the pressure rocker rather than when the top was first sealed. So the process was heat the grease to the fry temp, brown, top, reduce heat/remove the rocker when the pot steamed, pressure cook. The finished pot was emptied onto the "dump table" where the chicken stayed on a grid and the grease was recycled. The Colonel's "secret recipe" was a bag of seasoning that we added to a 25 pound bag of flour with some amount of salt. The ingredients of the seasoning bag said black pepper, white pepper, 9 additional spices.

a process of frying and pressure cooking at the same time. ← I worked for The Colonel one college summer (back in the '70s, fossil that I am) and that was our cooking method. We dumped a tray of egg washed, floured (with the secret spices) chicken into a pot of heated grease. After it browned a few minutes, the pressure cooker top was put onto the pot and we noted with a marker the "done time" as indicated by the wall clock with two minute hands. The KFC standard was to do two birds (9 pieces each) with each pot. The boss had us doing 21 pieces a batch. Back in the day the breast produced two "ribs" and a "keel," the best piece. I think they do 8 pieces per bird now, but I haven't eaten much chicken of any kind since that summer. Once in a while, the pressure top wouldn't seal correctly and we'd have a foul batch of fowl, fried to death.

A friend who has a home on Lake Harmony is fond of Scatton's in Hazleton. I enjoyed a meal there so long ago that I've no idea what I ate.

We had a fine DDC dinner there earlier this year. I never cared for the old name (La Boheme Cafe,) probably because there's one (maybe called Bistro) in every American city of a certain size.

I'm looking for one with a religious icon so I can put it on eBay. Then I wouldn't care that it were tough and fatty.

I was wondering what we omitted... It was a great meal. Thanks to all.

Seems he's been unmasked by Philadelphia magazine KYW Outing article

The North lobby, where there's that magnificent bas relief, has been transormed for, I'm guessing, a movie. (Or Cold Case or another Philly TV show shot.) At the bas relief end are signage and a "mall store" for Sarcone's Bakery with Tony Luke's and Bucks County Coffee on the other side. There are goofy "marble" columns with a huge ball at the top at either end and a news stand smack dab in the center. Nobody puts a huge ball at the top of a column except a middle school student today. And Amtrak isn't gonna let a news stand userp that space, since they rent it for functions. I was gonna make a joke about somebody other than Tony Luke's, but some wouldn't find it funny. And this evening, when I passed thru, there were a huge amount of contemporary electronic equipment on the Sarcone's side, looking staged for rock 'n roll. I'm guessing they're filming tonight or tomorrow. Please don't tell anybody that I snitched. That's unacceptable in the 'hood.

And it's only a coupla blocks from Southwark to Chick's where, despite the Wine Bar name, you can have more serious cocktails. Friendly bartenders and good food at both, also.

Here's another option, Franzone's, not far from 476. If their stromboli is as good as their pizza, you'll be a happy traveler. Since you're in South Philly on Saturday night, get your pork Italiano and cheesesteak fix then.

Tony Luke's is closed on Sundays and it adds up to an hours' travel time for somebody going north in I-476. Other than not meeting the poster's request, it's a great idea. (Until the Tony Luke's boycott gets rolling...I hope that's not in our future.) Try Charlie's in Folsom for a great burger with a shake. Holly does Charlie's There's good Italian pork at a deli on the main drag in Conshohocken - the name escapes me...perhaps somebody can help with this place or post a Norristown Zep link. These are near I-476 (Blue Route) exits.

Vetri's not where you go to drink, except for something expensive with your chi-chi dinner. What's Italian for chi-chi?

Too abstruse for me. Must be my land grant education.

The Daily News letter I get from the link, credited to Charles L. Richardson of Philadelphia, reads like the one I recall in yesterday's printed Inky. I'm puzzled by the "another country" reference altho' I had some funky results when linking to a philly.com page recently.

The NO SMOKING - yeah! - law has made lunch at the right place a much more enjoyable experience. ...and with George's cart closed for summer vacation, I've refound my fondness for the Cherry Street Tavern after many years. Outstanding beef & cheese on a kaiser roll! Bumpin' red-rare roasts warmed au jus enough to make 'em wet while you still taste the red - order rare, hot. And the hot pork is no slouch, either. Several other soups & sammies, a dozen taps and a Daily News to peruse at the vintage bar staffed by friendly folks. Other than today's beers, prolly not much different than in 1933, assuming there were friendly barkeeps around back then. (...and nobody uses the trough at the bar anymore.)

Holly, c'mon. How can you say what Feeley meant to say? I've expressed my opinion with a personal story that I choose not to beat to death. I'm living it, brother.

Now that's eGullet in action!

He'd have negotiated a lease that made both the prepared food vendors and RTM plenty of money. He didn't have all the marbles as head of the merchant's association, but he was the shooter.

It's not about you, Holly. I'm calling them as I see them. It's about the guy who didn't protect his franchise. Sometimes you have to eat a little crow with your cash cow. And you don't have to be Eddie Haskell. He was a tenant. RTM didn't take his corner thru eminent domain.

So Rick is Philly's biggest martyr since David Marston. Remember the pair of photos in Philly mag at that time? This one's David Marston, that one's Jesus Christ.

Yeah, right, let's line up for golden goose sammies on Oregon Ave. as we watch RTM give the franchise to Pat's or Geno's.