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Chefpaulo's Profile

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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

Why These Overlooked Fish May Be The Tastiest (And Most Sustainable)

Would love it, but I've sworn off because we knew nothing of the Toothfish's long lifespan or reproductive cycle. They became scarce because we were harvesting all the young before they reproduced. But, there's nothing better than an 8-oz. filet of Toothfish* with lemon butter on a bed of julienne fries.
CP
*Chilean Sea Bass. Now, doesn't that sound better?

Apr 03, 2015
Chefpaulo in Food Media & News

Why These Overlooked Fish May Be The Tastiest (And Most Sustainable)

Fifty years ago, Spider Crab legs used to be a budget meal for many. Then Madison Avenue renamed them Alaskan King Crab. Oh what a difference a name makes!

Updates on Mainland Inn?

No disrespect received, CW. I'm accepting of country casual but not unkempt and unwashed. If you make your six figures as a motorcycle mechanic, fine. But please have the courtesy to change from your work clothes and clean up before spending it next to me. Income and upbringing show little correlation these days.

I also want to see the Mainland reincarnation succeed and hope management will strive to promote the atmosphere that will make it so.
CP

Updates on Mainland Inn?

Appearance is one thing but personal hygiene is another. With three days of growth on his face and the greasy, torn jeans, the likelihood of his having cleansed himself before coming into a fine dining establishment was marginal to negligible. I am vehemently opposed to any form of prejudice against race, religion, national origin or sexual orientation but dirty, narcissistic slobs are not welcome in any venue that I visit, especially after Chef has endeavored to make this a bastion of refinement out here on the frontier. Arepo, had Harley-shirted gourmand arrived in a T-shirt with no shoes, would you have seated him? Just where do you draw your line?

Thank you Sal and Bacchus for your support. I say let us return to dress codes and refuse seating to anyone who has thought nothing of contributing to the visual (and possibly olfactory) ambiance of the total experience. Chef Duker apparently has the option to promulgate this and I welcome it wholeheartedly. Chef…..you have some media appearances coming up. Let people know that decorum still reigns at the Mainland Inn. Your message...come clean and dressed or be gone.

CP

Apr 02, 2015
Chefpaulo in Philadelphia

Updates on Mainland Inn?

"l worry whether the rural community in Harleysville can support a restaurant of this pricing and worry more whether this community can support a restaurant serving the very strange yet wonderful items they sell."

DCM, My sentiments exactly. After my enjoyable first visit for the happy hour fare in the downstairs bar, I toured the premises to see what they did to the old place. Being only 6:15 on a Friday, there weren't many patrons but my attention was unkindly directed to a couple looking late-sixties. The Mrs. was in a house dress while rather obese, unshaven hubby was chowing down in his soiled jeans, Harley-Davidson sweat shirt and wearing his John Deere baseball cap through dinner. What more screams "Harleysville, and proud if it?"

Having to sit next to them with a date would have been a total turn off and likely my last visit. Such lack of decorum incenses me, thanks to my 50's childhood and even having to wear a jacket and tie to Christmas dinner in my own home.

Maybe Chef Duker can get some desirable publicity to insist on a dress code for this remote gem of a find before Mainland starts looking like the William Penn Inn on Thanksgiving.

CP

And DCM, my first impression of the big table as well. Looks like black walnut.

You Are Cordially Invited To the Marriage of Italian Anchovies and My Killer Pasta Sauce

"8 to 10 large cloves garlic;"
My kind of gravy. You are welcome here anytime.
CP

1955 crown royal

My dad was an organic chemist and once mentioned something about esters converting to ketones (or something like that) and that old alcohol in glass just gets older, not better. Such was the case when I went to a funeral for a friend's dad who didn't drink but saved every bottle of everything given to him. We cracked open a 1949 bourbon and we all dumped it in the sink. Your Crown Royal from the 50s likely has a dry-rotted cork that will not add to the bouquet but its worth a try.
CP

Mar 31, 2015
Chefpaulo in Spirits

Your automobile as dining room!

Umm....I'm thinking 30 to 40 years ago.

"Est que vous-avez du Grey Poupon? Mais, bien sur!"

Where does the thyme go?

CP

Mar 30, 2015
Chefpaulo in General Topics
1

Do you hold Grudges against Restaurants? And for how long?

Yes, against Subways, and permanently!

The first Subways outlet opened in Northeast Philadelphia in the late 80s. I thought I would try it. The chicken sub was constructed by novice intern, maybe-16-year-old chickie who put RAW chicken in the roll and microwaved it for 15 seconds. I called to complain and Subways sent three vouchers for the same putrid sandwich.
Have not been back since.
CP

Mar 30, 2015
Chefpaulo in Not About Food

Your automobile as dining room!

What you need is a Rolls Royce and chauffeur to serve you on the pull-down walnut burl tray table in the back seat while you inquire from the passing Rolls if he has any Grey Poupon. Then you can dine comfortably in transit (but that commercial may have been before your time.)
CP

Asian-Marinated Baked Chicken

Mar 29, 2015
Chefpaulo in Recipes

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...

Mar 27, 2015
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
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