Lisa1349

Use it to shave chocolate or hard cheese. My useless tool is the strawberry stemmer/pineapple eye remover. It looks like a tool dermatologists should use to remove cancerous moles. It leaves strawberries mangled, and isn't sharp enough for pineapples. After seeing it in every kitchen tool section, I was convinced I must have one. EEk. I love cherry pitters, people are often impressed over fresh cherry pies and it works on olives, too.

Lasty night I had Heavy Seas Winter Storm "Category 5" Ale. From Clipper City Brewing CO. In Maryland. Wow! It tasted as if it were scented with Rose Water, which I love. It was pretty dark, too. No info on the label about what's in it. This is the first crossover ale that I would drink in the summer.

You're welcome! I knew a fully stinky artisanal American cheese would be loved by all. To recap it was Hooligan from Cato Corner Farm in Connecticut. It was a raw cow's milk, soft ripened, buttermilk washed, stink meister.

Hi everyone and thanks again to Rich and Lew for assembling an awesome international array of winter brews! My favorite of the Christmas Mix has been Troegs Mad Elf. This plays to my likeness for sweeter things, a framboise lambic being my favorite thing on a summer day. Trogs was rich in honey and dried cherry, so even a non sugar buff would enjoy. If I wasn't busy making Knob Creek Egg Nog (Knob nog for short) on Xmas eve, I would've sought out a case of this. If I only had a brain, I would have separated the 'bottle conditioned' brews and saved them for awhile. My significant other was serving up to friends and I think they're all gone. Anyone saving them? I might get my hands on a few more and have one now, analyze, and save the others for 3 months or so and compare. Rich, what are the best aging conditions for bottle maturation? Also, I might like to put myself down for 2 cases next year, so I don't freak out when bottles are shared with company! Edited for spelling

WOW! I am so glad! The Riserva aka Stravecchio or extra aged really is amazing. one of my favorite cheese as posted here! Our mail order department works extra hard to make sure things arrive safe, sound, and fresh! Lisa

Susan, Was there a date mentioned? I looked thru the Victory Fall Newsletter, and didn't see it. No notice on the Novelty website, either. I'd sure like to go. Maybe you could take a trip and join me! The Victory beer dinner Menu Looks good, I will try to be there.

Anyone been to Sue's produce on 18th bet Chestnut and Sansom? They're moving across the street in a few weeks to a larger location, right next to Yann's patisserie. It's a tiny hole in the wall now but prices are great and everythings super fresh. They also open at 6am! The owner of Miel came by and dropped off a box of macaroons, they were divine. The passion fruit was devoured.

Susan, Was there a date mentioned? I looked thru the Victory Fall Newsletter, and didn't see it. No notice on the Novelty website, either. I'd sure like to go. Maybe you could take a trip and join me!

Prima Donna is one of our best sellers. Sell at least a whole wheel a day. Piave vecchio as well.

1. Aged mahon 2. Ubriaco Prosecco 3. Very Old St Maure / Stravecchio Parm / Carles Roquefort Happy cheese selling story: The day before Thanksgiving a customer came in, gave me her order. I filled it, then she said, "Give me 1/2# of YOUR personal favorite!" Made my day. She went home thrilled with Ubriaco Prosecco.

I was at Monk's last Thursday by chance and met the unveiling of Arrogant Bastard's Double Bastard Ale. One keg only! It's a great barleywine style less hoppy than AB. Don't know how much is left, so go now!! Make sure to have a burger and some mussels while you're there... Lisa

I had Dogfish Head Pumpkin Ale a few weeks ago. Not too sweet, good spice, would be great with dinner this week!

A few years ago I found Beoujulais Nuveau (sp?) great with pizza. Last year BN tasted like Snapple fruit punch.

I checked out RTM for the first time this week. I drooled over the cookbook place and the used bookstore. The cutesey kitchen accesory place was fun to look at. I noted vastly different prices between the fish vendors, but quality seemed very high. Produce prices high as well, as were prices at the DownTown Cheese Co, though, I am biased! (DiBrunos, my employer, rules!) A few weeks ago I came across a store called 'Fish & Coffee' and they had a reasonable selection at what I consider low prices for fish and the line of La Colombe Coffee. This all confused me. It's on Chestnut and 21st. I went last week and it was more of an Asian market now, smaller fish selection, coffee not present. In the immediate Rittenhouse, I have no other location for fish to buy after work. Lisa

My 2 cents I'm kind of new to Philly, and new to working at DiBruno Bros (plug) in Rittenhouse SQ. I've had La Colombe coffee served at La Cigale 2 doors away, and we sell a heck of a lot of it in the best cheese shop in the city. I too, had to find out what the hype was about, I bought a pound of Phocea. When I opened it and placed it near my Staurbucks super dark roast special, the Starbucks beans looked like charcoal. This carries over into flavor of course, Starbucks seeming like thick sludge (there is something to be said for sludge on 3 hrs sleep) and La Colombe the perfect wine with dinner. There are fresh nuances and bouquet and pleasant finish, no need for after coffee breath mints there. I've been increasing the bean amount for my daily brew but it still isn't getting as strong as I like (am used to?). How does the Corsica compare to Phocea? What are the 19th st shop hours? Lisa

After I sent my regret to Kim, I saw her post that she left. I've been called in to work. I've had this job for a week and want to keep it, so I cannot refuse. I already made 5 gallons of mint juleps too. My neighbors will love me tonight when I give them bourbon. I am now the assistant manager of DiBruno's House of Cheese in Philly. I can't wait for the pics! Lisa

That lovely pic does not show that just to the right is the hen house, home to my arch enemy, Chanticleer the rooster. Where will he be on Sunday? Might end up in a stew if he doesn't watch it... Lisa

vienna sausage omelet. fake crab meat with melted velveeta. what did you bring?

This is from this week's NYT want ads: Nationally recognized Phila seafood restr with state of the art exhibition kitchen, $6 Mil vol & Phila's most beautiful dining room seeks EXEC CHEF, Salary six figures, benefits. FAX resume 215-732XXXX You know I thought of SB when I saw it! Lisa

It seems Pasion should be able to get some kind of fish for the price of skirt steak, which ain't cheap. Maybe their kitchen is better equipped for the volume of steak rather than fish? I love skirt steak anyway, but I know it's a bummer to you fishetarians. I think I saw Sansom St. Oyster House is participating. Is this place a tourist trap or worth stopping over after Pasion? Lisa

R7 Septa goes right there.

My experience has been that cast iron shouldn't cost big bucks. I have a $14 cast iron grill pan from the now defunct lechter's, that I will never part with. I've seen regular cast iron pans for $7. It took about 6 months of weekly use for a great seasoning. Now, my favorites in the pan are: shrimp, onions and radicchio. Lisa

I just secured reservations for 4 that Friday night at Pasion. I can't wait! I passed up an oppurtunity to go last Valentine's Day. I'm such a fool. Will report back later. Lisa

Here's the MENU. Spaghetti and meatballs are $15. OK I guess. I have never seen eggplant rollatine for less than $10, even at the local pizzeria in Brooklyn. Lisa

Some of it is Italian, the crudo, the fritti. Italian - American is spaghetti and meatballs. I'm disgusted that every freakin' restaurant has caesar salad! If you believe the stories, it's Mexican! Lisa PS. Has anyone who's been there had the arancine? I love rice balls!