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carnicero's Profile

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Looking for a good dinner spot near Union Transfer (Spring Garden Street)

I came here to suggest Sazon, but you beat me to it.

Aug 18, 2014
carnicero in Philadelphia
1

Calling all Bucks County Chowhounds

Pho Palace in far Northeast Philly (Somerton, right near County Line Road, so a stone's throw from Bucks County) is decent. They only have banh mi with BBQ pork or BBQ chicken as far as I remember, not the full lineup you'd have at some of the better Viet spots.

Aug 17, 2014
carnicero in Philadelphia
1

Good King Tavern

I'm probably responding too late for your visit tonight, but here goes. We have favorites we order every time. Grilled octopus appetizer and duck confit entree are always excellent.

Aug 16, 2014
carnicero in Philadelphia

What are some good higher proof bourbons that aren't expensive, like Evan Williams?

That may be the new norm for OWA, unfortunately. It is a product of the Sazerac Group/Buffalo Trace Distillery, and the same mash that goes into some of their prestige labels (William LaRue Weller Antique, retail $79, and the Van Winkle line, which Saz is now producing under contract for Julian Van Winkle). Word is that BT/Saz is holding back barrels that could be OWA to get more aged products for the Pappy and BT Antique lines.

Aug 13, 2014
carnicero in Spirits

Cookbook recommendations as gift for amateur home chef?

Ruhlman's Twenty is a great place to start, and his Ratio is a great next step.

For an expansive reference on technique with great illustrations, I'd have to recommend Jacques Pepin's "New Complete Techniques". It includes basic ingredient prep and cooking techniques up to pared garnishes and composed dishes. Really solid.

Aug 12, 2014
carnicero in Home Cooking

What are some good higher proof bourbons that aren't expensive, like Evan Williams?

In my area, Knob Creek Reserve and Booker's go for quite a bit more than OGD 114 or other "budget" bourbons.

I'd suggest in the under $30 range:
Old Grand-dad Bottled-in-Bond (100 proof)
Old Grand Dad 114
Wild Turkey 101
Elijah Craig 12-year (94 proof, if memory serves)
Evan Williams Single Barrel (usually 86 proof,but can vary with different bottlings)
Old Weller Antique 107
Old Heaven Hill Bottled-in-Bond (can be difficult to find, but 100 proof and usually under $20. Same profucer as Evan Williams and Elijah Craig)
Bulleit - this is under $25 in my area and pretty good. I've heard it can cost more elsewhere.

I'm sure there are plenty more I'm drawing a blank on at the moment, but I often keep several of these bottles at home all the time.

Aug 12, 2014
carnicero in Spirits
1

Cook-Out restaurant?

Unfortunately, I live in PA, and the only Cheerwine is glass bottle 4-packs at Cracker Barrel, and kind of expensive. It's true that in NC and southern VA it's pretty much everywhere.

One of my employees has family near Roanoke and I have him bring back Cheerwine every time he visits. If only Blenheim's ginger ale would work its way that far north, I'd be all set.

Aug 10, 2014
carnicero in Chains

Cook-Out restaurant?

I LOVE Cook-Out. My wife went to college in NC and we go to Cook-Out whenever we go down south to visit. Barbecue sandwich is decent for not being a BBQ restaurant. Burgers are decent and taste fresh, chicken sandwiches are good. Hush puppies are a favorite. The real kicker, though, is Cheerwine in the soda fountain.

Aug 09, 2014
carnicero in Chains

Indian Grocery/Places to buy Ghee in the Phila area

Where are you located? There are I think 3 Indian grocers/cash-and-carries in Bensalem, Bucks County.

Aug 09, 2014
carnicero in Philadelphia

Your ‘Craft’ Whiskey Is Probably From a Factory Distillery in Indiana

I've been aware of "distilleries" marketing whiskey they didn't make for a while. I'm not sure how I feel about it for a few reasons.

Obviously, I think credit is due to whoever actually produced the product. It would be great to know who made what and brands were honest about what hand they have in making the product.

On the other hand, some of the sourced whiskeys out there are really good, a really good value, or both. There's a tremendous amount of variation in final products that all started out as 95% rye grain, 5% rye malt distillate in Lawrenceburg. Where and how long it is aged, and what proof it is cut to for bottling, whether or not it is chill-filtered leaves a lot of leeway for a non-distilling producer to put their mark on a final product.

Jul 28, 2014
carnicero in Spirits

New Korean restaurant opening in Newtown...KO

Yeah, totally slipped my mind that I had commented here.

My wife and I went with my aunt and uncle, who have been regulars at Oishi for years.

The menu is pretty extensive, compared to other Korean restaurants I'm familiar with. Some dishes are pretty traditional and some are in the Asian fusion category. Everything was really tasty, though maybe not exactly what I was expecting, as I frequent a lot of traditional Korean places in Philly.

Our party tried the Korean fried chicken in 3 flavors. It was really good, but I prefer Cafe Soho for this. The spicy sauced wings were the best, followed by yuzu-salt-and-pepper. The honey-sesame wings were good, but my least favorite.
We also had the spicy pork belly bao buns, which were excellent. We rounded out the apps with wok-fried Brussels sprouts, which were crispy and very good, plus a kimchi sampler that included Napa cabbage, daikon radish and cucumbers. The kimchi might be house-made and tasted crisp and fresh.
For entrees, we had 2 of the gopdol bi bim bap dishes and 2 kbbq platters. Entrees were good, but I found the apps snd small plates better.

Service was a little uneven, but that is to be expected with opening week, I think.

Jul 23, 2014
carnicero in Philadelphia

New Korean restaurant opening in Newtown...KO

I've been waiting for KO to open since they moved Oishi to its new location. We're going this Friday to check it out.

Potential highlights include the Korean Fried Chicken, KO tacos, bao buns, and grilled meats.

Jul 14, 2014
carnicero in Philadelphia

Recently at Han Dynasty

I may have to try the 2nd street location--

My wife and I have been to the Cherry Hill, NJ location of HD and were disappointed by how mild everything was. Our cold spicy rabbit appetizer was delicious, but our entrees were bland (even though I ordered mine at level 10 and they brought extra chili oil to the table).

Jul 13, 2014
carnicero in Philadelphia

Ground my meat: what went wrong?

I've heard that about skirt and hanger steaks, but never really noticed that flavor myself.

Jul 06, 2014
carnicero in Home Cooking

Ground my meat: what went wrong?

I would guess the filet was too lean and it lean-ed out your mix. Also, filet is not a great source of beefy flavor.

All of the other cuts you mention that you've mixed before all tend to have marbling, a fat cap, or both. Filet is usually very minimally marbled and has little cap.

I also have the Kitchenaid grinder, and prefer to chill my equipment beforehand, but I've been pressed for time before and ground with room temp equipment and had not problem (smaller batch, though, as heat from friction and from the motor will increase the more you grind in one session.)

Jul 06, 2014
carnicero in Home Cooking

Eureka or Meyer lemons for Limoncello?

I think a Meyer limoncello would taste good, but not taste like what you expect limoncello to taste like. If you want traditional flavor and a straight-lemon taste, I'd say Eureka. If you're open to something a little different, go for the Meyer.

Jul 05, 2014
carnicero in Spirits
1

Tommy DiNic's... disappointed! What happened?

I'm probably in the minority, but I'd rather have the rabe and garlic closer to raw than way overcooked. I've been to a few sandwich places and had to pull the rabe off because it was cooked down to bitter brownish-green mush.

That said, I've always preferred John's to DiNic's. I think that the popularity explosion has hurt John's less and the quality hasn't slipped.

Jul 01, 2014
carnicero in Philadelphia

Country Ham in Philly?

Cappuccio's meats on S. 9th street (Italian Market) carries country ham from Virginia. I've seen it hanging in their window in the fall, not sure if they have it year-round but I think they do. They're wrapped in butcher paper and cloth sacks, so if you want to examine one I guess you'll have to ask to have it opened.

Jun 25, 2014
carnicero in Philadelphia

Bonchon Korean Fried Chicken opening in Chinatown...

http://www.phillymag.com/foobooz/2014...

Cafe Soho has been my go-to spot for Korean fried chicken for quite a while, but it would be great to have another convenient spot downtown. I've heard good things about Bonchon from friends in NYC and Northern VA.

Anyone have any experience with Bonchon?
The article said opening this fall anyone hear anything more firm for a date?

Jun 25, 2014
carnicero in Philadelphia

Quaker Steak & Lube??

When I was a kid and we visited my grandmother in Youngstown, OH, we'd always go to Sharon, PA to buy shoes and have lunch at Quaker Steak and Lube. I haven't been there in probably 15 years, but I loved it back then. It had kitschy race car/sports bar decor but I remember the wings being very good.

Jun 25, 2014
carnicero in Philadelphia

Marmite in the Philly area?

Wegman's in Cherry Hill, NJ stocks it as well

Jun 20, 2014
carnicero in Philadelphia
1

good food in strange places

I actually live in Philly, but my favorite Jersey delis are Kibbitz Room in Cherry Hill and Harold's in Edison.

Jun 17, 2014
carnicero in New Jersey

good food in strange places

I don't care for top round corned beef because it tends to be too lean and has a different texture than brisket. But I also find that industrial corned beef doesn't have the same flavor as deli-made corned beef. I think they don't use enough pickling spice.

Jun 15, 2014
carnicero in New Jersey

good food in strange places

Around where I live, delis have good reubens and diners do not.

Most of our local diners have industrially-made top round corned beef and soft rye bread. The deli I prefer makes their own brisket corned beef in-house and has dense, chewy rye bread.

Jun 15, 2014
carnicero in New Jersey

Alcohol-related: alcohol-dtecting laser developed; no need to pull over drivers....

The article even acknowledges that the system would pick up on alcohol vapor exhaled by a passenger-- so now the police would pull over every designated driver, and what, breathalyze the driver and all occupants to figure our exactly whose booze breath the laser system detected?

Jun 07, 2014
carnicero in Spirits
1

What Craft Spirits Have Disappointed You?

Bluecoat gin is great, but the only product from that distillery that my wife and I like. They also make Vieux Carre absinthe and Penn 1681 vodka which are supposed to be good, but we're not fans of those spirits in general. The product they've been trying to push lately is Shine XXX, a 100% corn liquor that tastes like cereal and gasoline- or worse, sweet tea-flavored and salted caramel-flavored corn liquor. No thanks.

May 31, 2014
carnicero in Spirits

Yuengling is now Craft Beer?

I grew up in Yeungling country and I'm not sure I'd consider the corn in Yeungling Lager and adjunct as opposed to a flavoring ingredient. No, it's not all barley, but the corn has its own aroma and flavor that makes Yeungling taste and smell different than other beers.

(I personally don't consider it craft, but not mass-market either.)

May 13, 2014
carnicero in Beer

Tool to cut bone (with meat)

Most butchers use an electric bandsaw to cut bone-in pieces of meat (for example, portioning a beef loin primal into steaks and cutting through the backbone, or cutting a whole shank into crosscuts).

There are hand saws that you can use for fabricating meat at home, but they are quite a bit slower than a bandsaw. You can order them from kitchen supply or butcher supply websites, or sometimes buy them in the hunting section of sporting goods stores (as they can be used to process wild game).

May 12, 2014
carnicero in Cookware

Potato Salad - dressing question

I prefer german potato salad, which is mayo-free.

Cube and boil red potatos, drain well.

Meanwhile dice up a few strips of bacon and cook over medium heat until crisp. Remove bacon, reserving the fat in the pan. Add minced onion and garlic, saute until translucent. Stir in sugar, cider vinegar and chopped parsley, as well as the bacon pieces. Combine well and then pour while still warm over the potatoes.

Corned Beef disaster????

I've never soaked a store-bought corned brisket before cooking, and they never come out too salty. In fact, compared to good deli corned beef, I think they're usually under-flavored. Not that they're not salty enough, but the pickling spice flavors aren't as prominent as I would like.

I think you'll be fine.