Lisa1349

2 nights ago from Michael's Deli in King of Prussia, PA Lagunitas Brown Shugga that was very complex, I had to think too much about it to drink it down easy. I do like that it listed the I.B.U. on the bottle, 51.1. It wasn't all that sweet as the name implies. And finally... Old Peculier Which wasn't Peculier at all, just dark and yummy. I can make this a new habit. A Corona drinker at a bar said to me last week, "I don't drink any beer that I can't see through." "Why drink a beer if you already know what's on the other side?" I replied. And I saw Tria in CC Philadelphia has J.W. Lees harvest ale on the menu! I'll be there next!

I bought some back from Spain, made in Spain too. Tasted like a bottle of Liquid Smoke. It was great for cooking! I put it in some southern BBQ shrimp.

I had the REX HILL PINOT NOIR RESERVE 2003 with dinner tonight somewhat by accident. I had it in my car for tommorow night's dinner of Pumpkin Gnocchi with Duck confit and porcini cream. I wanted to test drive the new Target Reidel Pinot glasses that were a wedding gift. I grabbed it as I walked into my Mother in law's to have something in hand. It was terrific! Well balanced with dried apricot/black cherry finish I could drink it even without food all night long, albeit not with the $39.99 price tag. I'll report back on the glasses tomorrow.

I second Suzy jo's being terrific. Usually when people in Bridgeport say something is great, I think, "well, it's OK - for Bridgeport, but not the rest of the world." Suzy Jo's is the lone exception. That, and Bridgeport has the friendliest Wawa patrons out of any other Wawa. There's always someone holding a door for someone else.

Thanks! I'll pick it up then. Williams Sonoma should send you a comission!

I saw this frother at Williams Sonoma. Does anyone have experience with it? Does it really do the job? I'm addicted to froth and may have to buy an espresso machine just for that. I am at your mercy... thanks for your guidance.

The only time I've had slow service is on a Sunday morning when the line is out the door. This is a rare exception that I allow for slow food, what are they supposed to do with so many diners? With their 2 back rooms, I'd say they seat 60-75 at once. The BBQ chicken grilled cheese sandwich is great during the day - and they have a dining club card: get $200 worth of stamps and get $25 off your check - after 3pm.

Ray's diner on Germantown Pike is an excellent breakfast spot. Try Big Joe's Country Scramble - Open face bisuit with scrambled eggs, sausage gravy and cheese. Weekend specials are usually pierogies and eggs, crab asparagus omelette, or stuffed french toast. They also have egg creams on the menu. Yummy!

Really? That's excellent. How do they compare to suppli/arancini? What are they filled with? I may just have to go pick up some of those... ← They're a little larger, about the size of a tennis ball. Arborio rice is mixed with basil and diced tomato, filled with a mini ball of fresh mozzarella and deep fried. We serve small ones as hors d' as well, wild mushroom and duck confit is my fave.

I'm not sure where Altoona is, but there's BJ's Pit Barbeque and Pub in Danville and Sellersville which is great. The smoked chicken and pulled pork is fantastic and they have awesome Mint Juleps. They may also be able to help with some music, as they play sulty blues all night long. It seems to be the only decent restaurant in Danville, where I spent a couple weeks while my Mom was at Geisinger Medical Center.

I was notorious for eating chicken rolls in NYC! It's also hard to find rice balls in PA as well. Di Bruno's has rice balls (aka risotto croquettes) and we just started serving calzones downstairs. I will implore the pizza makers to produce chicken rolls!

La Colombe on 19th also uses espresso for iced coffee. On the contrary, it was too strong for me. We use stronger brewed coffee, I drink it fast after a few shakes to super chill it!

:: Raising hand:: We have wasabi peanut poppers, wasabi soynuts, and of course, wasabi peas. The brand is Society Hill, local and in our snack section. The peanut poppers are odd - some are really hot and some are mild. I've noticed that with many brands. The peas and soynuts are more uniform. As for cashews, we have toffee cashews and jumbos in a tall canister. Also have toffee and chocolate pecans.

Thanks for reporting on it. I've always been hesitant because with the parking in the back, I can never tell if they're ever busy or not. To me, a sign that they're busy means something tasty lies inside!

Last Friday I drove by (again going to Charlie's Pizza and making sure LA Fitness is standing without me) and saw a late night planning session with the new staff. Now, I ask you, if Minado is a chain why must the public endure 'just opened jitters' with food or service? One of the only attributes of being a chain is that you have other locations to train people in, and corporate structure with training programs before they open the new location. And cross contamination? I'm curious to what the products were, but it's not excusable whether you're open 5 minutes or 5 years. Even at Taqueria Michocana English is well understood by the staff. A necessity in Norristown and East Norriton. Although many of the residents feature English as their second language, most of the patrons of these establishments are English only. While you are quite forgiving, I am furious -

We added it to our menu at the coffee bar. Without espresso we call it 'coco bere' drinking chocolate. With is a la bicerin. The base is similar to Starbucks' chantico, which USA Today reported just pulled from the menu after one year- stating poor demand for it since customers can't customize it like a latte. I drink it when I need a major chocolate fix.

Speaking of sushi bar etiquette, what's the right way to eat sushi and sashimi? The American way: mix wasabi into soy, dunk fish, top with ginger, eat. I've heard correctly that the ginger is for nibbling beteen bites, not with bites. What about the rest?

It's been a great beer week having visited The Drafting Room in Springhouse, PA. We happened upon their karaoke night which had some hard core singers and went back for Trivia night on Tuesday (trivia in February will be held by Victory Brewing Co) which was difficult given their great prizes. I have to study up for next week. We had: Legacy Nor'easter that was incredible. Chocolaty, floral and pleasantly bitter. We loved sipping it with Framboise. Someone else at the gathering had their Snowball's Chance, a lighter ale that lacked character. Rogue Mogul. I didn't know how special this was at the time aside from how great it tasted. I just found out it's at only 60 locations across the US. Also with a refreshing bitter quality like a big dash of angostura in OJ. Stone's Ruination IPA (from Michael's, not the Drafting Room) For me, this was only enjoyable when quite cold. It's super bitter 100+ IBU was enhanced when warmer. The color was amazing, a reddish amber I've never seen before. Great with my corned beef special. The beau's favorite to be rotated with HopDevil. Cask Conditioned HopDevil This was from their beer engine. Also had it at the brewery itself. It's the post graduate version of the frat boy HopDevil. All grown up, refined. Requires more thought on the tongue than the original. I like this more. I'll be entering Victory's Chili Cookoff Feb. 19th. Be there! Also had a Framboise. This is one that I must have from Draught as opposed to bottles. The raspberry just isn't happy in tight quarters. A terrific beverage week overall.

People go for butternut because it's hard to deal with at home. Most don't have a knife sharp enough to weild it. BUT, it has so much water, it takes a lot to make good soup. It should be roasted, and then hung in cheesecloth to remove that water. Then pureed. Then it'll taste like something. I know you know this, Ali, but I figured the average person doesn't.

Sausages, I agree. Over white beans, polenta - something hearty with a smidgen of greens, yummy. I would eat them in a house with a mouse, Sam I am. I'm a duck girl. Crispy duck confit over salad with sherry vinaigrette and apples. Duck confit has a great shelf life so if it's not the fastest mover on the menu, it won't become shrink. Also in the preserved meats - pork rillets.

I'm still paying off my life in NY. Working there as a cook and living like I was a Wall St. mogul on college 'let our bank get you in the hole' credit has left my gustatory life in poor spirits. A soothing fact is that I have one of the tastiest jobs in Philadelphia. Before it goes on our shelves, I have to taste it/cook with it/give it my seal of approval. This doesn't stop my longing for the overall restaurant experience I frequently forgo to keep myself off the MBNA 'call every 3 minutes to collect' list. Just before Christmas, at the end of a long day of work and a few hours of trying to shop on a budget - I was starved. The next train home didn't leave for an hour, then I'd forage in my refrigerator of condiments to devise a meal. I needed another option that wasn't Wendy's on the corner of Chestnut. I read the menu in the window of Ludwig's Garten assuming I could afford a burger and maybe a beer. I got so much more. I sat in the tavern side (there's a more formal restaurant on the left) where both menus are offered. Their 'wurst platte comes with a link of your choice from 5 available. I went with Ungarische, a great combo of beef and pork with paprika. It also features a huge mound of potato salad, awesome sauerkraut, pickle and a ramekin of mustard. It mentioned Alsatian bread but it was absent from my plate. Paired with a great winter ale, the name of which I remembered for the first 2 weeks I was trying to put together this post - it began with a "p" a single word and tasted of honey and clove. Great with the slight spice if my wurst. The service was attentive and friendly. The bartender was sure to keep in touch while respecting the 'I want to be alone vibe' coming off me in waves. I was willing to watch the Flyers game although I'm not a hockey fan. The rest of the late night menu, which is the bar menu served all day until 1am looks enticing as well. For $20 including tip, I left, and all was right with the world. I also made the next train. I'll continue to add to this thread in hopes that you'll do the same.

Is the stilton one of the fruited kinds? With apricot or mango/ginger...? That plate pales in comparison to my usual super stinkmeister with a drizzle of honey and a bread butt. I must comment on the glorious cheese with a bowl of water crackers. If water crackers vanished, only my soup would miss them.

I noticed this last week when heading to Panera Bread a few doors down. I also drove past the LA fitness there and waved as my weekly visit to the gym. In the same mall but around the front corner is Charlie's Pizza. A fantastic place that does red top pizza - cheese on bottom, sauce on top by request, and it's fantastic! The space has been empty for more than a year. I will report back.

I could not AND would not eat the whole thing for I was getting to full and feared an umpleasant rest of meal. It's not like me to show restraint while eating. Ever. Never ever. Yet in this case I had no choice but to!

well, i probably described it wrong... how can i say--the texture is different. it IS bigger and chunkier in the casing, and not totally homogenous. the pieces aren't identifiable per se, but it's... different. it tastes frickin great though. It's handmade - seasoned chunks stuffed into pigskin the whole piece is about 4 ft long and usually has a snout on the end! Known by the purveyor as 'chorizo cular' if that helps. The morcilla is a domestic version, although a good rendition. their charcuterie area rocks, really. i'm always finding coolio cured meats there that i hadn't noticed before. ← I agree - I love it over there. Try the lardo or guanciale! I messed up the quotes, it's been a long day - I apologize.