Lisa1349

I happen to love them. I hadn't bought up that company because I didn't want to seem like I was purposely promoting them. Also, the woman I gave the gift to has had them often, during staff sampling. My favorite is the Model T truffle, with VSOP cognac. He's also developing one in my signature flavor, naming it after me, soon to be unveiled. I see them as interesting flavors presented in one of the most high quality fashions. What was it that didn't tickle you about the others? They were also featured in a Valentine Dessert piece in this month's STYLE MAG For the next week we'll have the champagne truffle collection, then moving into the passion collection for Valentine's Day.

What I object to about Jubilee is the lack of rich chocolate flavor in the shell. To get it so thin, coca butter is added, reducing flavor IMO.

I know they're booming in their new location. They will be right next door to us once again on Chestnut St. I looked in and think the location is just screaming for a candy wall with a sliding ladder, like in Willy Wonka. I am a Wonkaphile. They excel at the pecan turtle scene, and ice cream. I do love Miel as well, and will be heading to Lacroix to score there. Thanks for suggestions!

For Polyanna at work, we post a list of 3 "suggestions" that we'd like. I'm sure it means years ago there was a disaster! The person who's name I picked wrote "good chocolate" as 2 of her 3 suggestions. I can take a hint. I was going to compile an assortment. I'm definitely going to Miel and a new place I heard about in 1 Liberty Place. Where else do I go to avoid pecan turtles and chocolate covered potato chips? There's nothing wrong with either of them, just not in the same league as truffles and bon bons. Jubilee is practically unavailable, and not my favorite.

It's on 22nd and Walnut - OOPS

Tonight I enjoyed the Hogue 2000 Fume Blanc. $8.99 full price. Smoky and enjoyable with jambalaya with andouille.

Hey there, beer fans! I did a search to find info but am overwhelmed by the new search engine. Forgive me if this is a repost. What thinks the beer demi-gods of Magic Hat brewing Co in South Burlington, VT? I've had #9 which would have been better in the summer being that it tasted like cherry/raspberry lemonade. Quite refreshing. Fat Angel "a paler shade of ale" tastes of a lighter Sam Adams, just right with pretzels and football. The label looks like subway graffiti, at home in the 'hood with my beer. Their website click me now is quirky and educational, listing the bitterness level of each brew.

The falafel cart on 19th and Walnut... I have to look for the official name. Wonderful falafel, often includes grapes in the mix, always outstanding, never greasy. The cart has an equal amount of decorations as a restaurant. Hence, over-decorated for a cart.

So, I'm actually at the Academia Barilla Booth, featuring olive oils, cheeses and balsamics that DiBruno's is the exclusive distributor for. We're in row #4, I haven't been privy to the actual number yet, but look for the long line and get on! I was there today as a last minute addition because of the huge demand. It was so busy, there was a line to get in the parking lot, many which filled up and I had to park far away. The show as a whole has lots of nice tastings and a plethora of culinary equipment to be had. I've got my eye on a Corian cutting board booth. The last day of the show is tomorrow, open 10-6. Stop by and say hi! Mention eGullet and I'll be sure to pour you some 25 yr old balsamic!

MMmm chorizo. A recent creation of mine in the days of low carb - saute some handmade chorizo (about 2" in diameter), remove from pan. Saute seasoned pork sirlion chops in the fat. Add thick slices of aged mahon cheese to the top, add chorizo back to the pan and broil until bubbly. Onions in the pan with the chorizo if you have time is a nice addition.

Do tell!

I don't get to drink nearly the amount of beer I desire. Time, money and availability are big factors there. Last week I had a beverage upswing. Grabbed a bottle of Wayerbacher Heresy. I remembered the brewery from last year's Christmas Mix. Will it return again this year, Rich? All the bottle said was Imperial Stout aged in Oak Barrels. The beer was so complex that it hurt my brain to think about it after a long day at work. Toasty and caramelized malt on the nose. Dark, high quality head. Creamy and woody in the mouth, I'd venture to say it was aged in USED, charred oak barrels, from making whisky or bourbon. Somewhat similar to an Irish Car Bomb in a bottle - without curdles from slow drinking. This beer was very unusual and what I consider high quality. It was consumed in poor timing on my part. After a day of tasting upwards of 20 cheeses, my tastebuds really don't want to think about complexity in the evening. When looking for a challenge, try Wayerbacher Heresy.

I'll be working the show on Sunday!

So, you can find out more info on the Food Network Food Show here. The exhibitor list looks pretty nice, which hasn't been fully updated. I was informed today that DiBruno's will be there yet we're not on the list. I wonder if it wouldn't be more successful at the Convention Center? Either way, the region as a whole should do what it can to make events like this happen more often here, so get out and go!!

I'm pretty sure Matyson is open for Saturday lunch.

Sue's has had lots of apples from Kaufman's, as well as unusual grape varietals from Virginia. Fresh Key limes too!!

I've noticed that the baguettes we get to retail every Sunday are always a bit different. Different bakers on duty, I guess. To me, Eli's Traditional European Stick is more like what a baguette should be. I will photograph and post.

The Food Network is airing a special on Ballpark Eats tonight at 7pm. I saw lots of Phillies references, so I guess we'll find out more about our new playground.

Foodwise, I think the 'Where to eat now' issue has been the best in awhile. Rarely have I put an issue down and wanted to cook immediately. Lots of good recipes with cheese too, not that it matters to me!

Wow! Right, Andrew, I didn't miss much Thanks for the well wishes. I might pick up a cast boot tomorrow so I can get back to being Ms. Froma-natrix with the cheese. I've also noticed that most great evenings in Philly end up in Chinatown.

Real cute, now Idon't get a mojito, or a martini. I just spent most of the day at Hahneman (how do you spell that??) being x-rayed and prodded. I fell down a flight of stairs while retrieving cheese this morning. My ankle, while twice it's normal size, is not broken. I retreat to the foxhole that is by bedroom, with ice packs and medicine that makes me more happy than martinis. Raise a glass for me today, hope to see you all soon.

OK, OK, but I'm still going to ADC for a mojito first. Say what you will about my solo imbibing. See you all just past 5-ish.

I might bar hop - stop at Alma for one and done because now I have a hankering for a mojito. THEN I vote for Le castagne (I've been leaning very Italian lately, big surprise!) or Chris', but Chris' might not be exuberant crowd friendly.

I might be up for a mojito or 2 at Alma de cuba... or anywhere else reasonable We can call a meeting of the pizza club - alcohol division - pizza optional

LOL! Not at all! It's just amazing how difficult it is to keep track of so much stock with so little shelf space. I sometimes forget how we operate as a small family company, yet we deal with vast product selection. Everyone multitasks, so the counterperson you ask for that special item might be the person responsible for ordering it! And if we don't have it, we certainly will work hard to get it. Example: I had a customer call me to find out if we'd deliver Claudio's olive oil to our Rittenhouse location because it was easier for him to pick it up there. After schooling him that our oil selection might supass others', we still delivered it. Life enriching service, we work hard for it.