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Chefpaulo's Profile

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FRENCHING Green Beans

Instead of using the little stem trimmer for each one, take a bunch of washed beans, tamp them so that the stem ends are even and chop them off. Then the process goes much smoother. About to do so momentarily.
CP

Aug 06, 2015
Chefpaulo in Home Cooking

Trendy restaurant where we can get dressed up

Just make sure a wedding party isn't booked downstairs at the Black Bass. The thumping hip-hop was so cacophonous I could hardly talk to my date. Should have gone in jeans and had bar snacks. My last time there.
CP

Aug 05, 2015
Chefpaulo in Philadelphia

On The Way To Boyertown

A former favorite now on the dubious provider roster. Haven't been since my overpriced, under-serviced, wilted salad eye-rolling bartendress experience. Not what it used to be.
CP

Aug 05, 2015
Chefpaulo in Philadelphia
1

FRENCHING Green Beans

That's it!!!! And still a reasonably priced.
They work great. Will be Frenching my beans momentarily.
CP

Aug 05, 2015
Chefpaulo in Home Cooking

FRENCHING Green Beans

That's the one! But OMG, I got mine for $4 - albeit 20 years ago. Still getting much use to this day.
CP

Aug 04, 2015
Chefpaulo in Home Cooking

Trendy restaurant where we can get dressed up

Diners were greeted for the evening meal by a string quartet in the lobby, breads and rolls were served from a gas-heated chauffeur brought table side and finger bowls presented after dinner.
A bygone era for sure.

Aug 04, 2015
Chefpaulo in Philadelphia
1

FRENCHING Green Beans

I have a plastic Frencher that has a spring-loaded holder supporting a short circular channel with three razors inside. After trimming the stems, push the beans through and they all end up of uniform thickness so they cook evenly. It goes faster than trying to line up a knife with a curved bean. I'll see if I can upload a photo.

Aug 04, 2015
Chefpaulo in Home Cooking

Trendy restaurant where we can get dressed up

Previously the Commonwealth Club? What happened to it?
Bacchus, WPI and BBI trendy? Umm.... But I concur with the summer casual caveat.
You and I have been through the dress code thing a few times already, with some support from our loyal few. In the 50's no one was admitted to the main dining room of The Flanders Hotel without a dinner jacket. If you arrived without one, management would accommodate by draping one on the back of your chair.
But, dress code for restaurants may have gone the the way of The Flanders, just as did gown and tuxedo for attending the opera.

Aug 03, 2015
Chefpaulo in Philadelphia

Lunch Friday (tomorrow) near New Hope/Lambertville?

Hamilton Grille in Lambertville comes to mind. But check out options along the river for a nice view while dining.

Jul 30, 2015
Chefpaulo in Philadelphia

What is your perfect breakfast?

A lovely breakfast companion after a great night
A pitcher of Mimosas
Large glass of freshly-squeezed orange juice - well chilled
A dozen salt oysters with lemon
Egg Benedict on smoked salmon on a thin toasted krumpet (aka English muffin) with fluffy Hollandaise
Browned home fries with shallots
Small, crispy Belgian waffle with warm Grade B buttered maple syrup
La Colombe coffee
A triple Armagnac, cab fare home and having her stay for a great afternoon

Jul 27, 2015
Chefpaulo in General Topics

What is up with Burger King?

Why do I remember inane jingles from 40 years ago but not the French verb conjugations my parents paid for?? Merde encre.

"Hold the pickles. Hold the lettuce, Special orders don't upset us, All we ask is that you let us serve at your wake."

Or something line that.....(Clutch chest * collapse on soda machine)
CP

What is up with Burger King?

As my dad - a food industry consultant and organic chemist - used to say, "They may have sold a billion burgers but never admit to how many were actually eaten."

Beloved picky guests

Beloved??? How? I say "Chuck 'em.!"
Perpetual eccentric foodie dogma P'sITA are not on my guest list - ever. Many have been weeded out because of their past behavior. NO REGRETS.
I have a plethora of friends who appreciate my efforts and I refuse to be manipulated in my own home to maintain a relationship too shallow to value.
Bring your own picnic basket of personal comestibles but don't impose on me or embarrass me to meet your dietary/political/dominance needs.
I prepare a wide range and if I don't cater to your specific preference/phobia, then let's call the association to a close.
Go pick on somebody else.

Jul 24, 2015
Chefpaulo in Not About Food

Ailing GE fridge

Thanks to all who replied. Unplugging and leaving the door open for 24 hours did the trick. Must have been ice build up, as indicated by the tell tale puddle in the morning. Humming along again.
CP

Jul 24, 2015
Chefpaulo in Cookware

Ailing GE fridge

I have a GE fridge that is about 10 years old with a freezer drawer on the bottom. Flawless service until a few weeks ago. I have a thermometer on the top shelf that usually reads about 36 degrees F but, on occasion, it will go up to 55. I play with the thermostat and removed the back panel to vacuum the coils but it is still acting up. The freezer stays cold and unaffected.

We had a GE that my parents had in their first apartment and became our beverage fridge in the garage. Except for a compressor belt replaced in 1976, it lasted 49 years. They don't make 'em like that anymore. Any suggestions, or is it time for a new one?
CP

Jul 22, 2015
Chefpaulo in Cookware

QUIZ: Which of These Cookbooks Are Actually Real?

M. F. K. Fisher's "How to Cook a Wolf" should have been up there, too.

As for the big hairy guy holding a bowl of something, all I can think of is Bob Hope singing "Thanks for the Mammaries." Hair on your couscous? Not in my kitchen you don't. (*shiver*) Put a shirt on.
CP

Jul 14, 2015
Chefpaulo in Food Media & News

bad manners to accept preferred treatment

Bad manners to insist but not to accept. An interesting question of fairness when owner/chef must balance his turf rights with being a public venue.
Is there a chef's table? If not could he create one? This would be for his regulars and his guests. His right. And you then have a valid explanation if you are seated ahead of others.
Talk to him about it.
CP

Jul 11, 2015
Chefpaulo in Not About Food
1

New Diner in Jeffersonville

I hope the food outdoes the interior decor. Nailing old LP's to the wall went out about 50 years ago.
CP

Jul 11, 2015
Chefpaulo in Philadelphia

Cooking for sick neighbor

Breakfast smoothies with bananas, almond milk and chia seeds.
Split pea soup or navy bean for lunch.
I'll get back to you on dinner.

Jun 29, 2015
Chefpaulo in Home Cooking
1

Pizza Detroit Style

Will have to check this out, Bacchus, as they're right around the corner. I'm a thin crispy crust fanatic and deep dish/Chicago/Sicilian is not a fave (as mom used to call it, "a throw pillow with sauce and cheese.") Sounds like a standard tomato pie but with toppings. I hope they have eyebrows (a.k.a. anchovies.)
If there is good crunch, I'm there. But Detroit pizza is a new one.
CP

Jun 18, 2015
Chefpaulo in Philadelphia
1

What is your weirdest kitchen experience?

Where ya been?

Jun 17, 2015
Chefpaulo in Not About Food

What is your weirdest kitchen experience?

I posted this about six years ago, but here it is again for the newer crowd.

It was Christmas morning of 1960. We always had a traditional turkey dinner for the grandparents and mom and dad were in the kitchen having a mild disagreement as to the amount of brandy to go on the brandied peaches. With the matter resolved (?), the peaches went into the oven.

Baby brother and I were playing with our new toys when about 20 minutes later, the alcohol heated to flashpoint and KABOOM went the lower oven causing our aging Boxer to literally levitate off the living room floor. Inspection of the damage revealed the door had been blown off its hinges and split apart with the insulation material all over the kitchen. fortunately, we had a double oven and Freddie (our family nickname for the Christmas turkey-origins unknown) was done to perfection.

The irony here is that dad was an organic chemist and should've known better. From that day forward, mom always regulated the brandy content in the peaches.
CP

So disappointed: chef left Mainland Inn

Chef Romberg has taken the helm for now. Chef Duker was a real artist but, with high staff turnover and his abrupt departure after such a short tenure, maybe an unstable one. We'll see how Romberg either maintains the course or not.
CP

How has your cooking evolved with age?

LDC - One of the best CHOW questions of recent memory. I'm 64 (can't believe I just said that!)and have been gradually shedding animal products since my 20's when GF convinced me to go "off the hoof" and have been ever since. Poultry was next but I love my fish, shellfish and cheese. Fresh fruits, nuts and veggies are mostly on my plate and fast food has been unthinkable for decades (except good thin crust pizza.) I come from a foodie family with an organic chemist/food technologist dad who explained all the science while mom studied with Madeleine Kamman and showed me the art. I'm very much into local, organic and sustainable and try to raise my culinary consciousness with every meal.
CP

Jun 15, 2015
Chefpaulo in Home Cooking

What a shock!

BH - Just be glad Susannah didn't come out and slap you personally. She's had some practice with the PPA. Must have taken a correspondence course from Zsa Zsa.
CP

BTW, when Susannah's family is in town, she takes them to Margaret Kuo's. Not kidding.

Jun 15, 2015
Chefpaulo in Philadelphia

Main Line lunch

At last count, Margaret has four restaurants. Wayne is now the flagship so you were either at Malvern, Media or Granite Run.
I'll give a yay to Yang Ming and Taste of Britain but a nay to Nectar. Our office ate there a few years ago and, out of eight, nobody was really pleased. Maybe it was an off day.
CP

Jun 15, 2015
Chefpaulo in Philadelphia

Main Line lunch

If you were in Wayne in the 90's, you must remember the old stainless steel diner, China Buddha, next to the Wayne Hotel. Long gone, it is now a new two-story Margaret Kuo's with Chinese fare on the ground floor and Japanese upstairs - with accoutrements all selected and imported from Japan. Highly recommended.
CP

Jun 14, 2015
Chefpaulo in Philadelphia

Biggest, most expensive bullshit at a fine dining restaurant.

That's an invitation to a gall bladder attack if there ever was one. Ten ounces of caviar on lobster,cream and eggs - and not even Beluga.
Norma is laughing her way to the bank on this one.
CP

Jun 14, 2015
Chefpaulo in Not About Food

Escargots in Philly and surrounding area

I've loved escargots since I was 10 or 11 and have difficulty finding them anymore. I mean the large broiled snails in shell with a large cap of buttery herbed breadcrumbs served with shell holders (eyelash curlers, as mom used to call them) and a tiny two-pronged fork. And, hopefully, a slice or two crusty baguette to sop up the garlic butter.
Where, oh where Hounds, do you find these anymore?
CP

Jun 14, 2015
Chefpaulo in Philadelphia

What a shock!

Likewise. Been to Radnor once and only once. Cavernous cafeteria atmosphere, inattentive staff and small portions for a big price. Center City was much better.
CP

Jun 14, 2015
Chefpaulo in Philadelphia