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Chefpaulo's Profile

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Seafood Cafe in Horsham, PA

As is any promulgation of superlatives from a first-time poster.
CP

about 10 hours ago
Chefpaulo in Philadelphia

What is your favorite store bought cookie ?

Those are the ones, with a tsp of cinnamon blended in with the 10x sugar finish. But a lot of technique is involved.
Will be happy to share if you backchannel.
CP

about 17 hours ago
Chefpaulo in General Topics

What is your favorite store bought cookie ?

Ahh, sorry, no. I didn't mean it that way. They were just my faves 40 years ago. "My own" meant my recipes: oatmeal lace, gingerbread spice, almond crescents, bourbon balls and a half-dozen others. Baking is my "therapy" but I honestly can't remember the last commercial bakery cookies I bought.
CP

about 23 hours ago
Chefpaulo in General Topics

What is your favorite store bought cookie ?

As a kid, I'd have to say Archway Molasses, Pecan Sandies and the sorely-missed Brown Edge Wafers. Today, I bake my own.
CP

about 23 hours ago
Chefpaulo in General Topics

A WOW meal

Sshhhhh....this is the best kept Montco secret since The Mainland Inn and The Hotel Tremont. I've enjoyed several exquisite meals there. Chef Michele offers (or did offer.....hmmmm...haven't received an email notice in a while) culinary classes followed by dinner. A charming little gem of a bistro.
CP

1 day ago
Chefpaulo in Philadelphia

Your "evil food" (super unhealthy) recipe?? :)

I'll have to look into this more but I recall the original recipe called for butter, Parmesan and a few ladles of the starch water collected from multiple boilings of the pasta. The starch became so concentrated that the butter and cheese additions made it taste and feel like cream. Correct me if I'm in error. It's been a few years.
CP

Apr 17, 2014
Chefpaulo in Home Cooking

Your "evil food" (super unhealthy) recipe?? :)

I've loved reading and commenting to all the above.

Having been off of red meat (except for occasional garnishments of Italian pork products), having moderated my dairy intake, having maybe four eggs a week but consuming plenty of fish, nuts, berries and fresh veggies....I will occasionally splurge in the saturated fat department. I recount my favorite springtime meal (actually mentioned on another thread) of childhood was.... fresh slow baked buttered shad with spring onions, shad roe sets wrapped in bacon and broiled, fresh potatoes Au gratin with Gruyere and fresh steamed asparagus with mom's home made Hollandaise. A pecan tart with whipped cream would follow. If that won't give you an infarction, I don't know what will......and I still make it to this day. Mmm...mmm...good!
CP

Apr 17, 2014
Chefpaulo in Home Cooking

Your "evil food" (super unhealthy) recipe?? :)

Did you know that the original recipe contained no cream? NOT MINE!
CP

Apr 17, 2014
Chefpaulo in Home Cooking

If you could have only 1 knife...?

Sabatier may wish to purchase your poetic accolade for an ad.
CP

Apr 17, 2014
Chefpaulo in Cookware

Birthday cake--Italian rum

I was about to say the same...
CP

Apr 15, 2014
Chefpaulo in Philadelphia

If you could have only 1 knife...?

Yes, the feel is critical. It will be a companion so choose carefully.
You can probably wait for a good Groupon or Amazon deal and get all three for your price point.
CP

Apr 15, 2014
Chefpaulo in Cookware

If you could have only 1 knife...?

Culinary arts vary from hunting and butchering. You need three essentials for the kitchen: a large serrated slicer, an 8" to 10" chef's knife and a 4" parer. Those are your mainstays. Invest in good stuff - Henckels or Trident. I have had both for over 30 years and they're worth it.
CP

Apr 15, 2014
Chefpaulo in Cookware
2

Blue Bell Inn Grand Reopening 4/7/14

My sentiments exactly. Menus without prices are a bit unnerving. (Remember The Black Banana on Race St.?)The reviews so far insinuate this is to be for the younger crowd who have more cash than taste. I'll pass with a salute to days gone by but will likely save my funds for elsewhere.
CP

Apr 15, 2014
Chefpaulo in Philadelphia
1

Blue Bell Inn Grand Reopening 4/7/14

Yo! The Blue-Haired Belle Inn has certainly had a facelift!

I remember coming out here from the 50's through the 80's. Dad had a photo from the 1920's of all his siblings sitting on the running board of Pop's Packard out front. It was truly a drive out to the country back then.

Closed Sunday? That's a new one. Sunday was THE day to go out for dinner at the BBI, providing you were home in time to catch Lassie and Ed Sullivan.
CP

Apr 15, 2014
Chefpaulo in Philadelphia
2

Asparagus season

It was Chef Tell Erhard who showed us the asparagus peeling move on one of his KYW - Philadelphia cooking spots back in the 70's. If the white lower stalk is shaved off the interior is soft and edible. Breaking off the bottoms is not necessary. There's a lot of good veggie in there. Steam and enjoy!
CP

Apr 15, 2014
Chefpaulo in Philadelphia
1

Eating pizza or burger w/ knife and fork

Excellent.
CP

Apr 12, 2014
Chefpaulo in Not About Food

How often do you drink alcoholic drinks?

I wholeheartedly concur with the above definition. If a man consumes a bottle of Scotch every night but does not endanger others with verbal or physical violence, drive under the influence or fail to meet his social and vocational responsibilities to others, I would not call him an alcoholic. He may be a habitual drinker who has developed high ethanol tolerance and is placing himself at medical risk, but if he functions without harm or negligence to society, I hesitate to apply the term. You also have the father of five who drinks his paycheck away at the bar, comes home at 1 a.m to beat up his wife because dinner is cold and have her call in an illness excuse to his employer the next morning so he can keep his demoted job for the same repeat excuses. That is an alcoholic (IMHO.)
CP

Apr 12, 2014
Chefpaulo in General Topics
1

Eating pizza or burger w/ knife and fork

Juju, I've been thinking about you. You're still welcome to borrow the juicer.
CP

Apr 12, 2014
Chefpaulo in Not About Food

Great Matzo Ball Soup in New York City

Many thanks. I guess I was spoiled by Shirley Sattler's superb rendition back in the 1970s. I hold hers as the standard for all comparison.
CP

Apr 12, 2014
Chefpaulo in Features

Small things I can't stand at chains or other......

About 25 years ago, I frequently lunched at a small rural hotel 35 miles outside of Philadelphia. One day, my tab came to $7.25. I gave waitress (known for her asking everyone if they needed change) a $20. From across the almost full dining room of regulars she yells, "Do you need change?"
"What was the tab and what did I give you?" I queried.
"Seven twenty five and you gave me a twenty."
"You're good but not that good."
Unanimous raucous laughter erupted as she crawled off to the register. Maybe she learned something that day.
CP

Apr 11, 2014
Chefpaulo in Chains
8

How often do you drink alcoholic drinks?

Ever since spending my junior year in Vienna, I have always liked wine with dinner. Beer seems to be seasonal, almost exclusively the summer months. A six pack of good bottled import can last me a month (which is incomprehensible to some who go through a case - or more - a weekend and have the gut to prove it.)

As someone once said, alcohol can be a condiment, a beverage, a drug or a death sentence. You choose.

Roman physician, Galen, recommended that all drink "three goblets of red wine each day." (My kind of health practitioner!)
CP

Apr 11, 2014
Chefpaulo in General Topics
2

Great Matzo Ball Soup in New York City

OK...who has the lightest matzo ball? I've had some that sat in my gut for two days while others were so light they almost floated away. And rich slow cooked broth is where its at. So...helium-filled matzo balls in a super flavorful stock. Where do I go?
CP

Apr 11, 2014
Chefpaulo in Features

Eating pizza or burger w/ knife and fork

I had a very proper English boss years ago who would only eat his burger with knife and fork.

I also had a French girlfriend who only ate pizza with knife and fork. That's the way her parents did it.

My only experience with real Italian pizza was in Milano where the simple dough and red gravy was folded into a tri-fold and my Italian hosts all ate it with their hands.

Emily Post said that asparagus is a finger food (which might make the overdone spears a little sloppy) and delineated that fried chicken is a finger food if served outdoors but should be eaten with knife and fork indoors.

I'll just take my cues from the surrounding crowd rather than worry about it.
CP

Apr 09, 2014
Chefpaulo in Not About Food
1

Euell Gibbons

Gonna cook me up a mean mess of it.
CP

Apr 08, 2014
Chefpaulo in General Topics
1

Euell Gibbons

Ahhh, Euell. I remember him being on Merv Griffin in the 1960's talking about "stalking the wild asparagus." He also did a commercial plug for Grape Nuts cereal claiming they tasted like "wild hickory nuts" (whatever they are.)
CP

Apr 06, 2014
Chefpaulo in General Topics
2

Shad 2014

I'm with your on the Shad Fest, Carbs. It used to be a seasonal pilgrimage. However, last year was such a bust (Jen and I got there too late to get a shad taco as they were out at 2:00 p.m.) and there was NO other shad to be found in town. Lots of funnel cakes, franks, lemonade and burgers but the star had left the house.

As for the bacon wrap, we just did it as an accent rather than an encasement. .We'd split the bacon lengthwise and wrap a half strip around the roe set. It adds a nice embellishment without being a bacon edict.

And DCM, try the slow bake at least once. It really works. The bones just disappear and you are left with moist, succulent shad.
CP

Apr 06, 2014
Chefpaulo in Philadelphia

Shad 2014

DCM - You need not eat around the zillions of bones. By wrapping tightly in foil with thinly sliced onion or shallot, butter, chopped parsley and generous grinds of salt and pepper, and put in a 275-degree oven for five hours the wee bones miraculously melt and you can eat all.

Mom and dad loved shad and we'd wait until March to have a dinner of slow baked shad accompanied by broiled shad roe wrapped in bacon and new asparagus with mom's fresh Hollandaise. Oh, and her potatoes Au Gratin with Gruyere. That's what spring memories are made of.
CP

Apr 06, 2014
Chefpaulo in Philadelphia
2

Canadian restaurant in E. Norriton?

Ohhhh....alright. I'll give them another shot and maybe brunch is their crown jewel. However, with Bamboo just down the road a piece, I could easily bypass Guppy for authentic Szechuan any day.
CP

Apr 05, 2014
Chefpaulo in Philadelphia

Canadian restaurant in E. Norriton?

Well, I finally got down there for lunch today but I have no rave review. The "Pick 3" lunch special was underwhelming, especially after all coming out at the same time 15 minutes after I had placed my order. The Chicken Chowder garnished with taco strips was rather bland and concealed two large hunks of undercooked potato. The crispy spinach roll was OK but the small chicken club sandwich had more gristle than meat. For $8.99, we can do better.
CP

Apr 04, 2014
Chefpaulo in Philadelphia

kitchen OWIES!?!

My one OWIEEE was in 1986 while cutting bell peppers for dinner with childhood friend, Robert. While slicing with my new Trident chef's knife, he rang the doorbell and, momentarily distracted, I chopped down on my thumb. With blood in abundance, I wrapped the thumb in paper towel to answer the door. Ice had no effect. In his taciturn wisdom, he suggested, "Let's look for the end of your thumb on the cutting board and stick it back on." Sorting through the pepper slices we found a finely-sliced little thumb end that I pushed down on the wound and bandaged with gauze. It took - and with no ER visit.
To this day, I have the circular scar of my self-surgery and Robert will often ask me to recount the story and point it out to friends.
CP

Apr 03, 2014
Chefpaulo in Not About Food