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Chefpaulo's Profile

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recommendations for a casual group dinner in Conshohocken

Not walkable from Conshy but Spring Mill may fill the bill.

http://www.springmill.com/private-par...

about 5 hours ago
Chefpaulo in Philadelphia

Are electric can openers worth it?

We always had an electric in our house since the 50s (although I always felt it creepy using the same device for Ken-L-Ration and then Campbell's Soup.) I bought one (brand forgotten - maybe Hamilton Beach?) with my first apartment in 1976 that faithfully chattered and groaned for 20 years. Its cheap-a$$ GE replacement lasted less than a year. I went with a good quality manual that you can put in the dishwasher and will never go back to electric.
CP
P.S. Remember electric knives? Another 50s fad artifact.

Mar 25, 2015
Chefpaulo in Cookware

a few of your favorite things??

Thank you,Pie! I'm in Collegeville and commute 2x per week to Wayne. I'll travel for the best. I used to like Palace of Asia in Ft. Washington but haven't been there in a decade - if still there.
CP

Mar 25, 2015
Chefpaulo in General Topics

Kitchenaid Mixer Attachments: Are they good substitutes for real thing?

Love my KA that I've had since 1999. Attachments are the juicer (great when Produce Junction has a 10lb. bag of Valencias for $5), the grinder (I'm not a meat eater but it's great for salmon mousse, relishes and seafood terrines) and the ice cream maker (always experimenting with new flavors although it is messy when transferring to a container.) I think my motorized Atlas pasta machine, Cuisinart immersion blender and Matfer mandolin likely outperform the other attachments, though.
CP
P.S. My KA is chirping a bit. Should they be oiled or something?

Mar 20, 2015
Chefpaulo in Cookware

Reopening of the Collegeville Inn?

I drove by today and the sign still says "Under Contract." They had better get to signing something soon as there is now a substantial hole in the roof!
CP

Mar 20, 2015
Chefpaulo in Philadelphia

Updates on Mainland Inn?

Good to see from you, carbs! Where ya been?
CP

Mar 17, 2015
Chefpaulo in Philadelphia

Updates on Mainland Inn?

Absolutely! A lot of the old crowd, however, has disappeared. Long time, no hear from pattycakes, juju, givemecarbs, mooklenuck, percyn and other party Hounds. Let's work on it.
CP

Mar 16, 2015
Chefpaulo in Philadelphia

a few of your favorite things??

I'll take #1 and #3 any day but substitute a Japanese (sashimi, tempura and teriyaki)for the Indian. Maybe I just don't get real Indian outside of Philadelphia like I got at the Jackson Diner in NYC (before they had their health inspection problems - yuk!)
CP

Mar 15, 2015
Chefpaulo in General Topics
1

Updates on Mainland Inn?

I visited the Mainland Inn last Friday for their happy hour (5 - 6:30) specials which were more than intriguing I had 1/2 dozen fresh New Brunswick oysters with a kombacha (a tea)and lemongrass mignonette, a grilled guinea hen sausage over a winter greens salad and a chicken liver pate with a beet reduction glaze on baguette slices - so generous, I couldn't finish the pate. With one bourbon and ginger cocktail, it was $28.
Waitstaff were lovely, friendly and informative.It will become a regular "dinner" and drink spot of mine for sure. And I'm told the bar menu rotates frequently but has not yet been added to the website. I hope to see other Hounds there some Friday!
CP

Does one RSVP to a Save the Date?

Sounds like people trying to commit as many acquaintances to attend far in advance because genuine friendships elude them. I find it sad and a somewhat audacious imposition to ask you to plan around them that far ahead, especially when they pay so little attention to you otherwise.

Updates on Mainland Inn?

Hotel Tremont was a true French bistro. Marcel was the sweet, lovable, drunken hand kisser out in the lobby and an absolute martinet tyrant in the kitchen. Oh, could he yell! But everything that was served was perfection.
CP

Mar 11, 2015
Chefpaulo in Philadelphia
1

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

OK, gang. I can take a hint. Here it is:

Tangerine Buttermilk Pound Cake - Gourmet Magazine (date ?)

For two 7.5x3.5x2.5 loaves, butter and flour loaf pans and heat oven to 350 degrees.

Chop the peel of three tangerines. (I also use a paring knife to scrape off the bitter white pith before chopping.)In a food processor, grind the peel fine while gradually adding 2 cups of granulated sugar.

In a mixer with paddle attachment, cream 2 sticks (1 cup) of softened unsalted butter. Gradually add the sugar/peel blend and beat at high speed until fluffy.

With the mixer running on medium, add four large eggs (room temperature)one at a time and beat well.

In a separate bowl, sift 2 and 1/2 cups of all-purpose flour with 1/2 tsp. baking soda, 1/2 tsp salt and 1 tsp. baking powder.With mixer running, alternately add the flour mixture with 3/4 cup of buttermilk until blended.

Divide the batter between the pans and bake for 45 to 50 minutes. Cool on a rack.

Yes, buttertart, it is divine. Gourmet suggested that you serve with tangerine segments. I can do better. With two loaves, you can have one for the minors and one for the grown-ups. My idea.....

I was thinking of sprinkling 1/3 cup of the exquisite Belgian tangerine liqueur, Mandarine Napoleon,(unavailable here in Dark Ages Pennsylvania) over the loaf and covering with foil to chill for a few days to make a Tangerine Baba. With fresh whipped cream, sliced tangerine segments (looks better than just a whole segment)and a fine dusting of 10x sugar, now that is fitting homage to the humble tangerine!
CP

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I subscribed to 'Gourmet" for 20 years until they went belly up. I found a recipe from the early 80's for the Tangerine Buttermilk Pound Cake that has about 10 minutes left in the oven as I write. Aroma is delicious.
CP

Why Does Ketchup on a Hot Dog Piss People Off?

Eerily reminiscent of 1980's edicts on "political correctness." Now we have culinary correctness in the back yard and the ball park, along with caveats about age boundaries marking culinary maturity. I have a few comments about the half-baked macaroon who thinks putting cheap-ass yellow mustard on a hot dog is the paragon of gustatory refinement.

Feb 28, 2015
Chefpaulo in Features
1

French Onion Soup

My mom took lessons from Madeleine Kamman and that's when I first understood the depth of preparation of this exquisite soup. No, I don't care about the thickest cheese manhole cover slathered on top but the rich broth and browned onions that simmer with marrow bones overnight to savor the following evening. Where might I find this in the area? I'll drive within 30 miles for the real deal.
CP

Feb 24, 2015
Chefpaulo in Philadelphia

Is it necessary to clean the inside of new salt and pepper shakers before using them?

The thought never crossed my mind. Ever.
Doorknobs, public toilets, grocery cart handles and sneezing babies in Walmart pose greater risk, IMHO.
CP

Feb 23, 2015
Chefpaulo in Cookware

Would You Name Your Kid Nutella?

Moon Unit and Dweezil Zappa probably would - or worse.

Jan 27, 2015
Chefpaulo in Food Media & News

Oh my!!! Blizzard coming....what to do....

A most generous offer but I have all I can use. You're still invited for potato and leek soup, arugula salad, poached salmon, wild rice timbales and chocolate hazelnut torte. That is my idea of a snow day feast.
CP

Jan 26, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

Why is it that everyone talks about the weather but nobody ever does anything about it?

Jan 25, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

You're more than welcome, if you can find me! Even MapQuest puts me in the middle of the woods, in a cave under a rock.
Not true.
CP

Jan 25, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

The main benefit of being self-employed: when I call in sick, I know I'm lying. LOL!

Jan 25, 2015
Chefpaulo in General Topics

Oh my!!! Blizzard coming....what to do....

And a good boozy bread pudding with creme caramel sauce.

I have potato and leek soup under construction and bread rising. Fortunately, I work from home but clients will most likely cancel for tomorrow since I'm so isolated out here. Actually, I hope they do. Sleep late, bake bread, light a fire, eat soup, watch snow fall while listening to Vivaldi and crack open the Armagnac. That's the plan for the day. We all need one of those once in a while.
CP

RIP Toner's Beef & Ale

That's sad. I remember it since childhood when Ft. Washington was just Toner's, the Fort Washington Hotel, the Gulf and Sunoco stations, and the Buick dealer. That was about it.

Hamilton's Grill Room

Ummm...I think that's called theft...at least in Pennsylvania.
CP

Jan 11, 2015
Chefpaulo in New Jersey
1

Hamilton's Grill Room

Charge you how much if you don't show for goods and services not rendered?

IMHO, Hamilton is not worth it. Been there, done that. Just avoid, avoid, avoid.

CP

Jan 11, 2015
Chefpaulo in New Jersey

Foodie is Now a Banished Word!

I done did love watching Joos-tan all dolled up in his suspenders make his cajun specialties. Miss him, and how knew exactly how to measure out one teaspoon of salt without a spoon - he done did.
CP

Jan 11, 2015
Chefpaulo in Not About Food

Foodie is Now a Banished Word!

No problem with it here. I am a gourmet but not a gourmand. Gourmets unite and be proud of being foodies! Gourmands go to Applebee's, pig out and stay there.

Oh....and I see that the North American bastion of political correctness, Lake Superior State University, made this determination. Never heard of it until today.
CP

Jan 11, 2015
Chefpaulo in Not About Food
1

What happened to Kelchner's?

Kindly edify us anti-Zuckerbergs.
I have avoided Facebook for seven years and refuse to log in. Yet, I'm still spammed.
CP

Jan 10, 2015
Chefpaulo in Philadelphia

What happened to Kelchner's?

You expect they would admit to that? Same old familiar Kelchner's label. "You can fool some of the people...." oh, you know the rest. Remember when Breyer's ice cream was actually pure ingredients? Look what has been surreptitiously added, deleted and modified over the years.
The same thing happening here. The Kelchner's cocktail sauce of last week is nothing like it was a year ago.

Jan 09, 2015
Chefpaulo in Philadelphia

Mainland Inn

Let's work on it.
CP

Jan 09, 2015
Chefpaulo in Philadelphia
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