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Philly Ray's Profile

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Mi Puebla - Mt Airy (Four Thumbs Down)

What I find at most of the Mexican places (at least in South Philly) is that they all tend to do a few things well and other things are just okay. That's kind of why we settled on Los Gallos. We like their tacos and most of their entrees and sauces. But I find that their rice and beans falls under "just okay" as well as their quesadillas (a big blob of cheese in a big tortilla). To be honest, the only place we ever found that did just about everything really well was La Lupe, but their issue was mostly the service, which could be frustrating.

We should start a new thread on which Mexican place is best for each menu category.

Mi Puebla - Mt Airy (Four Thumbs Down)

It's Los Gallos in South Philly, which is actually pretty good. I just can't get them to put mole on rolled enchiladas.

The actual menu heading is "Enchiladas Poblanas" and then under that you have a choice of steak, chicken, or vegetarian. The sauce options are Verdes (green sauce) or Mole. These are the ones that are served open face.

Then, under that, they recently added "Suizas" with steak or chicken (these are the rolled ones). The description under that reads, "Covered with homemade green sauce, sour cream, and cheese". Their green sauce is actually really good, but once in a while, I'd like the mole, lol.

Dec 23, 2014
Philly Ray in Philadelphia

Mi Puebla - Mt Airy (Four Thumbs Down)

Funny about the enchiladas. We order from a place that makes enchiladas open-face. By that, I mean that they just lay large pieces of meat on the open tortillas and then cover that in sauce (mole or green). I like my enchiladas rolled, with the sauce on top. Recently, they added "enchiladas suizas" to the menu, which are rolled, but they only top them with green sauce.

Once, I asked for enchiladas suizas, but with mole instead of green sauce. The woman on the phone said they couldn't make that because, "then they wouldn't be enchiladas suizas".

Now, I'm all about authenticity, but it is really a food crime to just put some mole on your rolled enchiladas??!!

Dec 22, 2014
Philly Ray in Philadelphia

Lunch near Macy's...it's complicated

If 7th & Chestnut is an option, check out Rosa Blanca.

http://philadelphia.rosablancadiner.com/

Dec 21, 2014
Philly Ray in Philadelphia

What is your opinion on Pampered Chef products?

I used one of their potato peelers at a relative's house in Thanksgiving. That thing was a torture device. Nothing but bare metal edges that dug into my hand. I know that many other peelers are designed that way, but this thing hurt!

Dec 20, 2014
Philly Ray in Cookware

Post your best holiday cookware deal finds here!

Cutlery and More has a new Deal of the Week every Friday and it is offered until it sells out. Looks like this week's (Tojiro Senkou Classic Straight Paring Knife for $39.91) has already maxed out, but check back next week for a new one.

http://www.cutleryandmore.com/

Dec 19, 2014
Philly Ray in Cookware

Your best CRISPY, CRUNCHY cookie recipe. Go!

I posted this recipe upthread. It is for Choc Chip cookies with hazelnuts and Skor/Heath pieces in it. I find that the cookie itself is much crunchier than the typical Choc Chip recipe you find on the back of the chip bag.

http://www.foodnetwork.com/recipes/gi...

Dec 17, 2014
Philly Ray in Home Cooking

Philly Food For The Afterlife

I guess many of you saw the story about the man who asked for a John's Roast Pork sandwich to be placed in his casket before he was buried, so the natural Chowhound extension of that is to ask which Philly food would you want to "take with you"??

http://www.philly.com/philly/blogs/th...

I have to admit, John's Roast Pork isn't a bad way to go.

Food For The Afterlife

In Philadelphia this week, there was a story about a man who asked to have his favorite sandwich placed in his casket before he was buried (see link)

http://www.philly.com/philly/blogs/th...

I figured that was a natural for a thread on Chowhound, so here it is...

What food would you want to be buried with? I suppose it could be something from a restaurant or something homemade.

Dec 13, 2014
Philly Ray in General Topics

Gennaro's Tomato Pie ?

If you place any stock in Craig Laban, here is his review...

http://www.philly.com/philly/columnis...

Also, they will be moving to East Passyunk Ave (into the former Davinci's) sometime next year.

Dec 08, 2014
Philly Ray in Philadelphia

Best Crab Legs?

Samuels & Sons is the wholesale arm of Ippolito's. Whatever they have there you can get at Ippolito's. The question is if you can only buy a few pounds there.

Dec 07, 2014
Philly Ray in Philadelphia
1

Best Crab Legs?

Ippolito's on 13th & Dickinson usually has them on hand.

Dec 07, 2014
Philly Ray in Philadelphia

Best brunch besides Lacroix and Fountain

I'll throw Beau Monde out there if you want to do crepes.

http://creperie-beaumonde.com/bm-about/

Dec 06, 2014
Philly Ray in Philadelphia

Which pasta?

You want something that the meat will cling to. Traditionally, a flat pasta, such as tagliatelle is used. Alternatively, I would recommend rigatoni, a medium shell pasta, or penne.

Dec 05, 2014
Philly Ray in Home Cooking

What to serve with cheese ravioli xmas day?

In addition to the salad suggestions already mentioned, I would consider garlic bread.

Dec 05, 2014
Philly Ray in Home Cooking

Last year we went to Positano Coast...

In that area you could do Spasso.

http://www.spassoitaliangrill.com/

Dec 03, 2014
Philly Ray in Philadelphia

Paradiso's 10th Anniversary Dinner Recap

My wife actually flagged him down as he passed our table, but after she said hello and shook his hand, I think he realized we weren't that important and he moved on, lol.

Dec 02, 2014
Philly Ray in Philadelphia

Paradiso's 10th Anniversary Dinner Recap

My wife and I have been going to Paradiso since shortly after it opened 10 years ago. Over the years, we have developed a great friendship with Lynn. In fact, the night before my wife went into labor, we had dinner there. We always joke with Lynn that she has been feeding our daughter since she was in the belly. We felt privileged to share this dinner in honor of her.

Shortly after we were seated, we saw Georges Perrier himself enter the restaurant. At the end of the night he gave a wonderful speech and tribute to Lynn.

What else can I say about the meal except that it was incredible. It was also wonderful to see all of the chefs in the kitchen helping each other as needed. As each course was being prepared, they all helped plate and serve the dishes. Egos were definitely checked at the door.

And as you can see in the picture, we also managed to have each chef sign our printed menu next to their course.

The menu...

Passed Hors D’Oeuvres/Lynn Rinaldi, Paradiso

Carne Crudo, Potato Chip

Hamachi, Paddlefish Caviar, Tuille

Sea Urchin, Testina Crostini


Bread Basket/Jonnathan Yacashin, Noord eetcafe

Olive Foccacia & Chestnut Boule


First Course/Chris Kearse, Will BYOB

Winter Market Vegetable

Raw, Pickled, Cooked


Second Course/Nicholas Elmi, Laurel

Kombu Cured Fluke

Easter Egg Radish, Citrus, Dill


Third Course/Luke Palladino, Palladino’s

Mushroom & Tallegio Crespelle

Aged Balsamic


Fourth Course/Franca DiRenzo, Tre Scalini

Squid Ink Pappardelle

Prawn, Crabmeat


Fifth Course/Johncarl Lachman, Noord eetcafe

Clams and Zuurhool

Littleneck clams, Braised Cabbage, Smoked Sausage, Bacon, Caraway Beer Broth


Sixth Course/Townsend Wentz, Townsend

Escargot & Brussels Sprouts

Bacon Sherry Crème Fraiche


Seventh Course/Lee Styer, Fond

Foie Gras Soup. Asian Pear

Butterscotch, Pecan


Eighth Course/Corey Baver, Izumi

Mortadella Stuffed Quail

Porcini Mushroom, Parsnip Puree


Ninth Course Dessert/Jessie Prawlucki Styer, Belle Cakery

Amaretto Ricotta Cheesecake, Almond Crumble

Cranberry Compote

Aging Dogfish 120

I just bought a couple of bottles of Dogfish 120. I'm probably going to drink one on New Years Eve, but I'm thinking about aging the other one. Can I just leave it in my fridge or is it too cold in there? I really don't have anywhere else to store it that won't get too warm during the course of the year.

Also, how long until I will notice a difference in the taste? Is next New Years too soon? I'm guessing the longer the better.

Nov 29, 2014
Philly Ray in Beer

Uses for chestnuts

I just made this stuffing for Thanksgiving. I started making it about 10 years ago and now my family won't let me make anything else.

Ciabatta Stuffing with Chestnuts and Pancetta

Read more at: http://www.foodnetwork.com/recipes/gi...

http://www.foodnetwork.com/recipes/gi...

Nov 29, 2014
Philly Ray in Home Cooking

Football during Thanksgiving dinner - am I a snob?

That's what we did. We are shooting for dinner on the table by 3:30 and have decided that dessert will extend into the game.

Nov 24, 2014
Philly Ray in Not About Food

40th bday party suggestions

I'm having my high school reunion at Yards tomorrow night. I'll try to give a report. We are using their recommended caterer, Diverse Catering.

http://www.yardsbrewing.com/private-t...

Junto

It is actually a 5 grade system...

No Bells - Poor
One Bell - Hit or Miss
Two Bells - Very Good
Three Bells - Excellent
Four Bells - Superior

Nov 21, 2014
Philly Ray in Philadelphia
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Hello Chestnuts!

I'm not from Boston, but I cut an "x" across the top of them and stick them in a 375-400 over for about a half hour. Peeling them can be a pain, but it works better if you can peel them while they are still warm.

Thanksgiving Guests! What are you bringing?

We're going to my sister-in-law's house. About 10 years ago, I made a ciabatta stuffing with pancetta and chestnuts that I saw Giada make on one of her shows. It was such a hit that I am now the "stuffing guy" every time we have Thanksgiving dinner with my in-laws.

Recipe here...

http://www.foodnetwork.com/recipes/gi...

Nov 20, 2014
Philly Ray in General Topics

The Fountain Ending Dinner Service on December 27.

I think my favorite service story from the Fountain was when my wife asked where the ladies room was and one of the restaurant staff escorted her there (it was in the lobby) and waited to escort her back to the table.

The Fountain Ending Dinner Service on December 27.

In advance of the closing of the hotel, it will only offer breakfast and lunch after that date. Very sad, especially since I don't think I will be able to make it there before then.

http://www.philly.com/philly/blogs/th...

Nov 18, 2014
Philly Ray in Philadelphia

French Press Coffee Maker

My wife uses an Aeropress (see link) to make single cups of coffee and loves it. As for the hot water, do truck stops offer use of a microwave oven? He can heat the water that way if they do. If he has a large Thermos, he can heat a larger amount of water and take it along for future use.

http://www.amazon.com/Aeropress-Coffe...

Nov 14, 2014
Philly Ray in Cookware

Where to buy madeleines

You can find madeleines and baguettes at Artisan Boulanger on Mifflin St between 12th & 13th in South Philly.

Nov 11, 2014
Philly Ray in Philadelphia
1

If loving _________ is wrong, then I don't want to be right. (Fill in the blank.)

Popeye's Fried Chicken

Nov 11, 2014
Philly Ray in General Topics
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