Lisa1349

Thanks for the pictoral, Andrew! I tried this method with heavy cream and with half and half during the week, wonderful! Since I don't have a steamer at home, it's nice to get a better than Charbucks experience in my own kitchen. Last week I ordered a soy latte as I'm newly intolerant to lacotse. I thought it tasted a lot like a regular latte, but thought I was just really getting used to the soy taste. Boy was I wrong, they sabotaged my latte with lactose ruining my trip to the shore. Foam at home! Thanks for the info.

It looks great, and I love the cornichon and olive accompaniment!

What's better after a night of libations than grilled cheese? If someone can supply some real estate, I'll head up OOZe - the late night cheesy takeout. Maybe it should be a van like at Carman's serving sammies off the back that just drives around the city?... Rambling... it's been a long week.

Has everyone given up drinking now that it's spring? I know we're all jealous of Rich drinking red stripe in St. Croix, but... I know someone somewhere is drinking beer. I recently had Victory's new Donnybrook Stout. Quite floral and light with low alcohol, easy to drink all night long. I celebrated Victory over Prohibition Day with their Throwback Lager. I'm not a lager girl so I deem it one of their most pedestrian offerings. Will be attending some Stone events here in PA next week.

To cook in the same time as your steak, boil whole until half cooked. Cool completely and slice. Season and oil, the potatoes will have a good fluffy interior and yummy grilled exterior. I've done this with white potatoes often. I love tempura fried sweet potatoes.

That tarte looks divine! My favorite classic is onion soup a la gratinee (good ol' French onion soup). It takes about a half hour to make and you always get the 'yummy' faces at the table. Fondue and steak frites are always on my bistro list. Escargot as well. Profiteroles with ice cream and chocolate sauce.

Make your regular wine reduction sauce substituting dry vermouth for your usual variety. Or, deglaze with apple cider vinegar and swirl in lots of butter for a buerre blanc style sauce.

I was searching Epicurious for the same reason and made Ham and Horseradish stuffed eggs Super tasty. I shredded the ham with the fine side of a box grater to get it more to the consistency of the egg yolk. Add lots of horseradish - yumm. Don't forget the monte cristo if no one has mentioned it upthread.

It's not in the city but KC's Alley, in Ambler has a great strip steak for $14.95. I'm sure it's not prime, but cooked and seasoned perfectly. I assume part of the reason it's done so well is that is has the same owner as Bridgets 8 west, the steakhouse down the block. They also have great live music on weekends. Also in the 'burbs, JB Dawson's has acceptable steak. I happened into Outback a few weeks ago (place not of my choosing) and while all the other food and drinks were great, the steak was boring and not beefy enough.

Have you tried it? Does it really work? I haven't bought the Freiling frother yet so maybe I won't! Would it work with 1/2 and 1/2?

This topic could be copied in periodicals, but worth mentioning here that finally the New York Times is expanding it's writing on beer. They've finally listened to Rich! This week, Eric Asimov covers the beeradvocate.com founders. Read here, may require registration.

A nice (lemon and basil?) aioli would be nice for dunking asparagus and putting a small dollop on the crabcakes. I like very rich sauces with crab cakes as they are usually quite lean. A dijonnaise like sauce would also work well and hold better than hollandaise.

Slightly off topic, but I saw Paninoteca that was next door has a different name. New owners or a revamp of style? Mantra looks very seductive from the sidewalk.

Delilah's was featured on a new Bobby Flay Episode of Throwdown yeterday. Of course, they made mac n cheese. It was to jump start her new cookbook. Great PR for RTM.

Have any members eaten in this restaurant? Note in the picture Nino is featured with a gentleman in a dishwasher jacket. This man is who makes Nino rich. I've rambled about this on Lavender Sky.

Any word where the second will be?

Could the beer world have a grapevine? I've learned that Eulogy has purchased 2 additional locations, one in the city and the other is the old Broad Axe Tavern in Blue Bell that has been vacant for at least 2 years. Construction has already begun. Monk's overcooking burgers has been a consistent problem for a while. Indeed, they are still tasty despite that which must say something about the good quality of meat used. The grilled octopus is also good there. I haven't been there since the smoking ban. I look forward to not smelling like an ash tray when I leave!

Thanks for the clarifications. I remember when the peppercorns were banned in the US a few years ago. Thanks to the black market, there wasn't a glitch in supply though. The trip to the market took longer than expected, so prawn wontons are postponed until tomorrow.

The Discovery Channel is once again showing the Simply Magic series. Because I'm an Italian American who has cooked French food professionally but love to eat from many Asian countries, I am intrigued. I did buy the companion book to this series and will venture into the fried prawn wontons this evening. A few questions: How are Sichuan peppercorns used traditionally? Does anyone know another name for the chilis she always uses? I never see anything like those in markets here in PA, not even the local Asian market. While recently explaining the function to mirepox and it's derivatives like the southern holy trinity I was thinking of the constant use of garlic, ginger and scallions in her cooking. What would be a good name for her 3 base ingredients? While I take her cooking with a grain of sea salt, I love to listen to her voice and accent.

Maybe I'm cranky that I don't get to a nice restaurant as often as I used to, but isn't "foam" done with? It can be executed well, and as a contrast to al dente rice an appropriate textural change... but... given a busy BYO setting, I'd rather have chestnut risotto alone. I also think we are past apple cider/pumpkin/chestnut season on a menu. While there aren't many flavors known for the beginning of March I don't want to think about the winter holidays. This is a difficult thing for a new restaurant, you spend months in development of a menu to open with, and then right quick the flavor combos aren't in tune. I'll wait for a menu revision and for the initial busy-ness to slow down and head over. I'm also excited about something like this so close, it gives me hope when the main means of pizza delivery in Norristown is Papa John's. Rocco's on Sandy Hill will come here because they know us. With the Susanna Foo review and this, La Ban is spending some time outside of Philly proper. Finally.

A reply 2.5 years late, but gouda this old is great with scotch! or, it should be enjoyed last in the chese course as it is so powerful.

I don't recall how I came upon it, probably during the chocolate everything phase in high school. Hershey's chocolate syrup on a tuna fish sandwich. Tas-tee. Now I enjoy it during the chocolate everything phase of each month.

Did the Italian class happen? How did it go? What did you taste?

I quantify this displeasing texture as "grainy" i.e. overcooked. They seem like they were cooked and sat in water for 3 hours after cooking. I haven't seen this nice potato salad that Katie saw, I frequent the Genuardi's on Germantown in East Norriton. Maybe that one is actually made in house there? I love macaroni salad and can't find a premade one I like. I do like the Amish potato salad a Giant of all places. Lots of egg, yummy. I also appreciate the Boar's Head Cold Cuts. As for slaw, I've had one that's acceptable from Famous Dave's and JB Dawson's. Dawson's does take out but probably not cost effective.

Recchiuti did a demo here in Philly last year. Top notch product, I can see why Williams Sonoma jumped on him. For christmas I made his 3 chocolate salted cookies. Everyone's favorite by far! His burnt caramel truffles are my favorite.