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Chefpaulo's Profile

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Shagun Fine Indian Cuisine, Really?

Agree, Bacchus, and I'm no expert on the cuisine. However, if I visit an establishment once, pass it three times a week for two years and never have any motivation to return, my subconscious must have registered something. I remember some dishes with a lot of heat but no foundation. And, yes, the chicken may have been simmering in the pot since yesterday.

We now have four Indian places on Ridge between Collegeville and Jeffersonville, five Sino-Americanese, no Japanese, one lovely Thai place (Mango Tree) and, from the sign in the window, we have a Vietnamese place "Pho Kit'chin" (or some creative spelling), moving into the old China Inn. Let us see what they do.
CP

30 minutes ago
Chefpaulo in Philadelphia

Rangoon: What is Great for a Novice to Order?

I was in Burma on a student's budget in 1972 and assuredly never experienced the best Burmese (aside from one lunch at The Strand Hotel treated by a fellow American) but reconnected here at Rangoon for the authentic. Still the best destination in Chinatown for an exotic variation.
CP

May 16, 2015
Chefpaulo in Philadelphia
1

A delicious discovery in Horsham

I was there last in November of 2010 and had a wonderful experience. I knew it had been there for years before but I guess not being on the beaten path contributes to being overlooked. There must be a loyal following for them to still be in operation.
CP

May 14, 2015
Chefpaulo in Philadelphia

Reopening of the Collegeville Inn?

ME,TOO! Mom assured me, "They taste like chicken." That was c. 1963 - and my first (and last) visit to "the old place."
CP

May 12, 2015
Chefpaulo in Philadelphia

Updates on Mainland Inn?

Three bells is rare for him unless he's really impressed. The review was one of the longest I can recall (and quite heavy on a lot of unnecessary background history)but I think we have a gem in our midst that is about to be discovered.
CP

May 11, 2015
Chefpaulo in Philadelphia
1

Thai Aroma in Blue Bell gone

Carbs,
Guppy's is no temptation. Been there, done that. Case closed. I've never been disappointed at Pho Thai Nam.
CP

May 08, 2015
Chefpaulo in Philadelphia

Whole Foods will open a lower-price grocery chain targeting younger shoppers

Let's see what the price point becomes.
Currently Boursin cheese is $7.99 at Whole Paycheck and $3.49 at Trader Joe's.
Somebody is getting rich off the uninformed.
CP

May 07, 2015
Chefpaulo in Chains

Thai Aroma in Blue Bell gone

That is a shame, juju. We had one great Houndfest there. Asian vegetarian should be interesting and I'm intrigued.
Up for another gathering?
CP

May 06, 2015
Chefpaulo in Philadelphia
1

Vietnamese-Style Summer Rolls with Peanut Sauce

Some chives and chopped basil sprinkled on the moist wrapper before laying on the shrimp add to the visual appeal of the final presentation,IMHO.
CP

May 06, 2015
Chefpaulo in Recipes

restaurants for a birthday dinner??

Welcome!
You sound young and want to do your best for a reasonable price, but not going to a chain restaurant.
The PUB in Pennsauken holds incredible childhood memories for me from the 1960s and is still there! A friendly venue to get about anything. It was the first salad bar I ever remember. The Hickory Shrimp are still on the menu.
Dress up and share a piece of Jersey history with boyfriend.
CP

May 05, 2015
Chefpaulo in Philadelphia
1

Time to get rid of the microwave?

As smaki wrote, "concluded from reading medical journals decades ago"...Yes! The seals and other safeguards were abysmal, especially in the very early days of the behemoth Amana Radar Range (c. 1960) that rivaled a small steamer trunk in size and even generated campfire lore. The late night fear fodder offered by our counselor was that if you turned a Radar Range on "High" and stood close enough for two minutes, it would erase your entire memory to that of a newborn infant. *collective gasp of ten-year-olds*
CP
PS: My Whirlpool MW will be 30 years old this December and has offered flawless defrosting, butter melting, popcorn, reheating and myriad services without fail. Cooking?....Not a fan.

May 05, 2015
Chefpaulo in Cookware

Time to get rid of the microwave?

Puffin3...? Any retorts?..........*crickets chirping*......
Well, it seems that Puffin has retired from the scene but hopefully had the revelation that peer reviewed, controlled studies overrule the misinformation of a hyper-zealous "journalist" trying to beat a deadline in order to keep his/her scare tactic "job." Hell, they can't even spell pharmacy, LOL!
CP

What items do you wish Trader Joe's would make/stock?

We have plain and chocolate here outside of Philly but almond disappeared years ago - maybe 5 or 6.
CP

May 04, 2015
Chefpaulo in Chains

What items do you wish Trader Joe's would make/stock?

Their almond croissants were excellent...and sorely missed.

May 04, 2015
Chefpaulo in Chains

What type(s) of cuisine are you just not interested in cooking?

Having not been in a Taco Bell since the Carter administration, I agree but I differentiate between northern and southern Mexican. Northern corn tortillas and gloppy cheese are what we most associate(tacos, burritos - it's all the same to me)and refried beans are easily forgotten. Down in Yucatan, however, I was in my element with the grilled fish, shrimp and veggies, fresh fruits and much more tropical fare. So, I don't lump it all together and love making fajitas with fresh lime and cilantro.
CP

May 04, 2015
Chefpaulo in General Topics
1

Reopening of the Collegeville Inn?

Traffic is horrific enough between 4 and 6:30 p.m. with the Inn closed and vacant. Add 162 apartments and 46 town homes with a two-lane bridge access? It will be a disaster. Speaking of disasters, are the buyers aware of the flood plane situation when we get the occasional hurricane?

Your favorite junk food or guilty pleasure?

Blob of Boursin on a spoon, spread on a toasted bagel or on crackers. Yes! But beware of the ridiculous mark-up of Boursin.
It is $7.99 at Whole Foods but $3.49 at Trader Joe's.
CP

Apr 23, 2015
Chefpaulo in General Topics
1

When was the last time you had a REAL hot dog?

I've been "off the hoof" for 30 years. As for eating a snappy hot dog, I don't remember but I somehow lost interest as soon as I found out what natural casings are.
CP

Fiddleheads

Fiddleheads with ramps. Now that's springtime in Vermont!
CP

Apr 23, 2015
Chefpaulo in Philadelphia
1

Recs for Shrimp with Lobster Sauce?

Close, Misha, but you're thinking of Lychee Garden which was at 7326 Castor Ave. north of Cottman. Jade Palace was at 2222 Cottman Ave. directly across from Lit's.
Be not amazed by my photographic memory. I just happen to have a 1975 Yellow Pages here with all of these 40-year-old tidbits of local resto history.
CP
P.S. Do let us know. Ben's everything was the best outside of Chinatown.

Apr 22, 2015
Chefpaulo in Philadelphia

Recs for Shrimp with Lobster Sauce?

Dunno. When 3 oz. tails go on sale, I'm inviting friends over for Lobster in Shrimp sauce and see how it flies.
CP

Apr 22, 2015
Chefpaulo in Philadelphia
1

Recs for Shrimp with Lobster Sauce?

'Nuf of this. It is so easy to make at home. Here it is. Ben Lin's recipe from Jade Palace Restaurant on Cottman Ave. Philadelphia. I took two years of lessons from Ben (1977-78) and this is your best option for home S-in-L sauce for two peeps:

First, prepare favorite recipe for jasmine or sticky rice.

Peel and clean 1/2 lb. of big fat shrimp (16-20s minimum; U-15s if you win the lottery)and toss in a small bowl with 1 tsp. salt, 2 Tbs. Chinese dry sherry and 1 Tb. cornstarch. Toss again and let stand for at least 1/2 hour.

In advance, prepare: 4oz. ground pork, turkey, chicken or shrimp, 4 large cloves (or more) of pressed garlic, 2 cups of heated chicken or fish broth, 2 Tbs. cornstarch in 3 Tbs. water, 2 lightly beaten (important!) eggs, and 2-3 finely chopped scallions.

In a pre-heated wok, bring 1/3 cup of vegetable oil almost to smoking. Quickly add ground meat and stir into oil. Add shrimp, garlic and stir until garlic barely starts to brown and shrimp are pink. Add heated broth and simmer a few minutes. Add the water/cornstarch mixture and gently fold in the lightly beaten eggs.(You want to keep the yellow and white in ribbons for the full color effect.) When starting to thicken,add the chopped scallion and stir with one chop stick to keep the colors in balance.

Serve your beautiful big fat Chinese shrimp in all of its pink, white, yellow and green glory freshness over the prepared rice.....with a bottle of chilled Wan Fu (is that still out there??)
CP

P.S. As Ben informed us, there is no lobster in lobster sauce.It is a sauce meant for lobster.

Apr 21, 2015
Chefpaulo in Philadelphia
1

What's your ??????????

"No" does not always suffice. A burly clerk once told me he couldn't process my transaction without my information. I declined but he said he couldn't activate the register without it.
And to all those who make character judgments about me, would you want your teen daughter giving out her personal communication information in order to make a cash transaction?
Its called data mining and we at least need to protect our kids. Any objections?
CP

What's your ??????????

Demanding a customer's email or phone number for a simple cash sale isn't aggressive enough for you? Asking for a Zipcode to see the locus of their customer base is one thing but personal communication information is none of their business
Young females need to be particularly vigilant these day and I hope my suggestion goes viral on their behalf.
CP

What's your ??????????

For a cash transaction, I use the reverse approach with "I just spent $90 cash at (XYZ) next door/down the street and they didn't ask for that. Why do you?" Further balking lends me to pull out the cell and say "First, let's call the District Attorney's office to find out if this is legal." I'm processed out without further question.
CP

Apr 11, 2015
Chefpaulo in Not About Food

Cakes suddenly sinking in middle

First thought: how fresh is your baking powder?
CP

The Commissary. . .

Wow! I missed this thread entirely first time around. I was fortunate enough to go to picnics in the 80s in Blue Bell where Steve Poses and Joe Poon were featured guests. I wish I had snapped a pic of rotund Steve in a Hawaiian shirt arriving juxtaposed with an equally bulbous giant salad bowl of one of his creations. There was a boom box playing the Eurythmics. Fun times.
CP

Apr 08, 2015
Chefpaulo in Philadelphia
1

Tell me about 1,000 year old eggs

I know how Aspies can become fascinated by a topic and hold on to it (I'm a psychologist, despite my screen name) and recommend finding the egg and making the congee before investing in an egg factory, especially with the caveats offered by Mr.Yu below. But, I admire his zeal for the esoteric.
CP

Apr 07, 2015
Chefpaulo in General Topics

Searching for good egg rolls!

Interesting....the OP's question still hasn't been answered. Maybe there are none around here. To me, commercial grade egg rolls all come from the same factory in Brooklyn and are essentially identical. The only truly memorable ones ever experienced were fresh made in my cooking class with Ben Lin - owner of the old Jade Palace on Cottman Ave. These were astounding but a bit complicated - marinating and cooking ingredients ahead, chilling, and then making the rolls. If there's enough interest, I'll post the recipe but it is restaurant-sized and meant to make a few dozen.
CP

Apr 07, 2015
Chefpaulo in Philadelphia

Updates on Mainland Inn?

Thanks again, Bacchus. We "draw the same lines" and we are not alone.

I've sent this thread link to Mainland manager, Evan Oxenfeldt. I hope he takes notice and brings it to Chef Duker's attention. Some riling of similar sentiments and letting fine diners know that this is an establishment that does not admit impropriety will be worth the media attention.

An incredible amount of resources went into the renovation, sustainable organic farm and selection of an Exec. Evan, please have the owners take note of this thread as well!
CP

Apr 04, 2015
Chefpaulo in Philadelphia