Phil_A_Mignon's Profile
andouille sausage search
Doing a lobster bake next week and I'm looking for quality andouille sausage. I live in Exton, PA. I realize I could find the stuff in Philly, but does anyone know of a place within a reasonable distance to where I am where I could get the stuff. Thanks.
Personal Chef
Yes, I meant "stage" and I spelled it phonetically for the unfamiliar.
I wasn't employed. I was there one day a week for 6 months. Staging. Why the semantics of this matters to you is weird.
chicken fat
I would love a reliable and tested answer to the question: What is the shelf life of rendered chicken fat (schmaltz)? And while I'm at it, any suggested uses aside from roasting potatoes?
Dinner in DC
I will be in DC in a couple of weeks with 3 or 4 coworkers. I am a serious foodie, but my coworkers are not. That being said, they are entrusting me with the responsibility of choosing a really nice restaurant for dinner, and they are willing to be adventurous with dinner that evening. I know nothing of DC dining. Can anyone recommend a place that fits the following criteria:
Any type of cuisine except Indian food, and no steak houses
focus on locally sourced, fresh food
atmosphere that is really nice, but not high-brow or stuffy
price point no greater than around $45 for average entree (looking for a really nice meal, but not French Laundry nice)
(open to anything, but French or Northern Italian is preferred)
Thanks.
Roasting Time on a Pig
Sorry. Roasting it in an enclosed roaster over lump charcoal (not smoking it, just indirect heat in a roaster). I'm serving it over polenta, no sandwiches. I guess I want it to a point where it's falling apart and I have nice crispy skiin. Hope that helps.
Roasting Time on a Pig
I am slow roasting a 70lb pig today. I beg someone to tell me how long this will take if my roaster is about 300 degrees, so that I can time my dinner serving time and start the pig at the right time. I don't want my guests to be standing around waiting for dinner, and I also don't want my pig to be done 3 hours before dinner (which is 5pm). PLEASE HELP.
Little Italy destinations
Thank you, DavyTheFatBoy ... it seems you're the only one who understands what I'm looking for. I, along with my father-in-law, are well aware of the condition Little Italy is in and the fact that it is Chitalian at this point. I personally am well aware that I can go to one hundred other places within a mile of LI and find really good food. I would even venture to say that the people coming in from Italy are not expecting the food in LI to bring them right back to those memories when they were a peasant child tearing into some rustic meal al fresco. My father-in-law is looking to have them experience Little Italy, whatever that may mean, in the most unapologetic way. I just thought I'd get an idea of what the best of the worst is down there, that's all. And no we're not going to the Bronx. I appreciate the suggestions.
Little Italy destinations
That's why I stressed it has to be in Little Italy. I've eaten at Babbo, and yes, phenomenal. But my father-in-law can't pay for 15 people at Del Posto. Can we stay on topic please??
Little Italy destinations
15 relatives of my father-in-law are coming from Italy to visit the family here in southeastern PA for a wedding. My father-in-law is planning a trip to NY during their stay to see Lady Liberty and Little Italy. I'm from Bergen County NJ and somewhat familiar with Manhattan, so he's bringing me along as a quasi-guide. We're piling into a huge party van and heading in on a Wednesday. I've been to Little Italy a few times, but a while ago. I understand that culinarily speaking, Little Italy is mostly a red sauce district. While I don't have any major problem with that (as my father-in-law and his family are southern Italian), I prefer to lead them somewhere for a meal and atmosphere that isn't so "Goodfellas-esque." Something a bit more upscale and not so red-and-white checked tablecloth and straw-wrapped chianti bottle. But it has to be in Little Italy. I would love any suggestions.
Pig Roasting Dilemma
Hosting 15 dads on Father's Day and I'm gonna roast a pig. I'm getting my pig from a guy I buy my meat from out in Lancaster County (I'm in Exton, PA). My pig will only be about 60-70 lbs. I want to slow cook this baby over charcoal/wood, but here's my problem: I don't know what roasting equipment I need or where to get it. I've looked into the outfitters who do this sort of thing and discovered that there seems to be only be two options. I could rent a huge tow-behind roaster but they are typically gas (which I don't want) and they are really meant for a 150-200 lb. hog. My pig would get lost on such a thing and (I imagine) not cook properly. The other option is to rent a 5-6 foot charcoal grill. The problem with these grills is that I have not found a company who rents a grill this big that comes with a top. It's open grilling, and would I not need an enclosed vessel to properly cook my pig? And if you're thinking "just rotisserie roast it over direct heat on that 5-6 foot grill"" (which I thought of), is there a rotisserie that would be able to support that much weight?? I know I can have certain companies out there supply and roast the pig themselves and then deliver it to me afterwards, but c'mon people, I'm on Chowhound for cryin out loud ... of course I wanna roast this thing myself in front of my guests for several hours with beers in hand. Isn't that the whole point?
Does anyone have ANY suggestions on how to go about this? And if so, who can outft me in my area? Thanks much.
Anthony Bourdain Show
Anyone familiar with the "Celebrity Chef Series" ... a series of live shows, each headlined by one of a handful of celebrity chefs/personalities? Not sure if this is a national thing, but I know it's running in Atlantic City, NJ at Caesar's Palace. This Sunday, 10/12/08, I am going to the Anthony Bourdain installment ("Anthony Bourdain: Up Close and Personal"). I'm wondering what these shows are like. Is it just Anthony sitting there talking the whole time? And for how long? Is there audience participation? Is it purely culinary theme? comedy? commentary? all of the above? While I could sit and watch Bourdain talk about anything for hours, i'm just trying to gauge what this show is like and how long it lasts, so that I can plan the rest of my stay in AC. Any intel would be so very appreciated.
citrus juice
So I had this massive barbecue last weekend that featured many things that required lime juice (guacamole, salsa, flank steak marinade, mixed drinkss, etc.). At the start of my prep, I just went ahead and juiced like a case of limes for all of the aforementioned uses. Of course, I now have about a quart of lime juice sitting in my fridge. I am at 6 days from the barbecue. My question is, how long does lemon or lime juice last once you've separated it from the lemon or lime? What is the shelf life? Does it actually spoil?
Vanilla Sugar
So we've all watched tv chefs make something that involves a vanilla bean, and inevitably that chef will suggest that a great way to recycle that vanilla bean is to stick it into your sugar bowl to make vanilla sugar.
Super.
... But what the hell do I do with vanilla sugar? I'm sure there are a myriad of things to do with vanilla sugar; but being more of a cook than a baker, I can't think of one, and I'm very interested in hearing some ideas.
43 PIzza joints in 30 days
Here's an update: As of right now, best pizza in Philadelphia is the brick oven pizza of Osteria, North Broad Street, Philly ... specifically, the "Lombarda". Hands down. End of sentence.
Difference Between Gelato and Ice Cream? [Split from Pennsylvania board]
Crispycar, is that the ONLY differentiating factor between the two? Because I have heard/read from several reputable sources (foodnetwork.com, the executive chef in Philly's top restaurant, and Gina DiPalma's dessert cookbook) that it's a fat content thing. What am I missing here? I would love a hard fast answer on this matter (i.e. gelato = x, and ice cream = y). Help.
I Scream for Ice Cream (Maker)
I see your point. All I can say is, they're rollin' the dice on me. If a widespread e coli epidemic hits the Chester County area around the third week in July, you know where it came from.
On other matters, you sound proficient in ice cream making. So let me ask you: How does one take a recipe that makes 3 1/2 cups and increase it to yield enough for about 30 people??
I Scream for Ice Cream (Maker)
Hey Dave,
Thanks, but refer to my response to ICECREAMEXPERT above. I got it handled, no problem.
Mad hunt for vintage candy
You are awesome, gheart ... and the rest of you. What a supportive forum! My condolences for your loss, and please let me know if Elmer's Candy responds to your letter. Thanks so much!
I Scream for Ice Cream (Maker)
Great idea, but my friends couldn't tell an ice cream maker from a '67 Chevy, let alone own one.
I Scream for Ice Cream (Maker)
For your information, smartypants ... and the rest of you "the-glass-is-half-empty" pessimists ... I did find a very gracious and very reputable ice cream maker in Chester Springs (The Creamery), who will be putting MY gelato through THEIR machine ... as "zany and hairbrained" as that sounds. They are charging me $35 bucks. See, it's all in the power of diplomacy, people. Take a lesson.
While I'm here and since you're an ice cream expert, what is the difference between ice cream and gelato, because I've gotten 25 different and conflicting answers on that?
I Scream for Ice Cream (Maker)
So I'm throwing a fancy shmancy gourmet barbecue (no, that's not an oxymoron) for about 40 friends in July. At the end of the day, I'd like to hand out bowls of my homemade gelato to everyone. Problem is, the gelato should be served immediately, 3 days in the freezer at most (and compromising on quality at that). I figure I'll need 1-2 gallons for my guests. I have a one-quart cuisinart, but I need 24 hours in between each quart to freeze the damn freezer bowl part of the machine. You see my (time needed to make gelato) vs. (volume capability of my machine) predicament?? My question is, does anyone know of a company in my area (Chester County, PA ... I'm in Exton) that rents ice cream machines? If not, how likely do you think it is that a local ice cream shop will allow me, for a predetermined fee, to bring them my base and have them put it through their machines? Help.
Brioche
I did a test run of Ina's recipe, and ... as always ... she's spot on. They came out awesome. Did them in muffin tins. Thanks for the tip, and DO make these yourself, they're worth the time.
Brioche
Thanks for that. My Wegman's is right in Downingtown (I'm in Exton). And I will check that out. Thanks so much.
Brioche
Does anyone in the Philly or greater Philly area (preferrably Chester County) know where I might find mini brioche rolls? I am catering my wife's annual Mother's Day Tea, and I need 'em for this Sunday. If I can't find them, I'll have to make them, which I don't mind doing. And if that's the case, are they difficult to make? Any advice? Do's or don'ts? Much appreciated.
Uses for Porcini Powder?
Is porcini powder just pulverized dried porcini? Or is it something else?
Risotto
For several times now, and from several different sources, I've heard that carnaroli(sp?) rice is far better than arborio. Is there a great difference? If so, what is/are the differences? Differences in price? Any recommendations as far as brands? I make risotto all the time and I've very interested.
An evening at Babbo
I am taking my wife to Babbo in two days for a belated Valentined Day dinner. Dinner reservations at 5:00 pm. How long can I expect to be there? Any ideas of nearby spots for a post-dinner drink that I can reach by foot or short cab ride? I'm taking a train in. Also, I'm not expecting it, but I hear Mario is there at times. Anyone actually see him there? Any feedback on dinner if you've dined there? Thanks.
Personal Chef
Hey Folks. I am currently embarking on a major career change. After 11 years as an investigator for the FBI, I am leaving to do what I love most - cooking. I want to start a business doing personal caterering/chef services on a small scale, cooking food for groups ranging from romantic dinner for two to dinner party for 12, and not much bigger. I want to keep it small, high-end, and gourmet. The business will include cooking dinner for clients who have the money to spend on someone coming into their home and cooking their family dinners five days a week because they themselves don't have the knowledge/ability/patience/imagination to do it themselves. That's the "chef services" part.
I do a ton of cooking and entertaining at home and I've caterered events as large as 50 people by myself; but beyond whatever knowledge and skills I possess on my own, I do not have any formal training. On one of my two days off from the Bureau, I currently "stodge," or apprentice in the kitchen of a major restaurant owned by a big-time chef in Philadelphia. I plan on doing that for a year. When the time arrives to start my business and build a clientele, I will cite this apprenticeship for credibility. In addition to that, however, I want tobe able to cite some formal credential in the way of cooking.
After mild investigation, I've learned that there are organizations out there that, after multi-day seminars/conferences/courses, one can earn a certification as a "personal chef." I learned of two organizations: The United States Personal Chef Association (USPCA), and the American Personal and Private Chef Institute and Association. Does anyone have any familiarity with these organizations, or any other credible organizations? Are these organizations valuable or a waste of money? Is my plan a smart one? Any tips from experienced personal chefs/caterers? How important is having a full-blown culinary degree in this line of work? Any advice would be helpful. Thanks.
Mad hunt for vintage candy
My wife, for years, has raved about a holiday candy she enjoyed when she was a young girl back in the late seventies, early eighties. She calls them "mint puffs" which she's sure is not the technical name for them. She describes them as round or oval shaped candies, maybe slightly smaller than a golf ball, that has the familiar candy cane striping. She says they are mint flavored, but these are not to be confused with the very hard, glossy, holiday mint candy of the same size and appearance that I think most of us are familiar with. These have a much softer texture. The best way I can describe them, based upon how she's described them to me, is that when biting into them, they have a little less "give" than a malt ball, and she says they just disintegrate and melt in your mouth instantaneously.
I would love to find these damn things and surprise her for Christmas. She hunts for them every year and never is able to find them. Any help out there???
