PhillyCook's Profile
Anyone been to Alla Spina yet?
Loved the pig tails and the pork terrine -- may be the best potted meat item I've ever had, and I've had a lot over the past couple of years. The pig tails were fatty, fried, yummy goodness -- messy to eat but a lot of fun. I also loved my pig pot pie.
I like that there are food items at a range of prices. I could see going here for a splurge night again sometime, or stopping by for an early dinner sandwich after work, which wouldn't break the bank at all.
Plus, in the summer, those garage doors come up and let all the nice air in. Already happening, I hear, since the weather's been so great this week.
What are your favorite new gins?
Very interesting. Did you have to order a case, or would Canal's order for you by the bottle?
What are your favorite new gins?
You got me -- that was indeed the reason for the nine month break. Thank you for the congratulations!
What are your favorite new gins?
Is the Ransom Old Tom very, well, Old Tom like? I mean, the old fashioned sweeter style of gin? Or does it have a more contemporary flavor?
And I'll ask you as well -- tell me more about the Junipero. I actually haven't tried it yet. But it looks like its going on my list.
What are your favorite new gins?
isadorasmama -- The premium state stores tend to stock a few interesting items, although these also seem to come and go. It's also become a lot easier lately to order online -- or so it seems; I haven't actually tried this yet. But I think it's now possible to order a single bottle, rather than having to order by the case, and they have several of these gins available on the website http://www.finewineandgoodspirits.com/webapp/wcs/stores/servlet/StoreCatalogDisplay?storeId=10051&catalogId=10051&langId=-1.
Also, I'll admit that I take the occasional illicit jaunt over state lines to New Jersey or Delaware to the Total Wine. Everything is cheaper there (though more so with wine than with spirits -- but I like wine, too, so that's okay) and the selection is considerably larger. Although it can still be difficult to find West Coast small batch spirits.
What are your favorite new gins?
I'm a gin lover who recently had to take a 9 month vacation from drinking. During that time I've been watching with fascination as the gin section in the liquor store expands.
I'm thinking about doing a big gin buy to sample some of the new stuff, but prices are reasonably high, and I want to be somewhat discerning.
Tell me, Chowhounds -- what are the new gins you're loving? I adore Bluecoat (I live in Philly) and I loved Aviation when I got a chance to try it in Portland last year. I tried a tiny sip of The Botanist Islay Dry Gin, and we've got a bottle of that at home, waiting for me to be ready for it -- it was pretty nice, I thought, though I haven't had the chance to sample it fully.
I've read good things about Comb 9, Death's Door, and Fifty Pounds, but I haven't tried them yet. I've seen but know nothing about Farmer's Botanical Small Batch Organic, Dry Fly, Seneca Drums, G'Vine, Right Gin, Martin Miller's, Brandon's, and Tub. I know there are tons more out there that I haven't even seen yet.
I'm not to into Genever or Old Tom -- though I could be persuaded to try them again if you offer suggestions on what to try and how to mix them well.
Help me out, Chowhounds! Tell me which of these new, small batch, artisanal, foreign or local gins you love.
Russet
I'll be there tonight as well -- looking forward to it, as the food looks to be very yum.
Potatoes overflowing the crisper (both drawers!) -- Creative potato recipes?
The past few weeks my farm share has kept sending me potatoes, and I haven't been home to cook all that much, so I've been busy using up the more perishable greens and such. But the potato situation is getting out of control. They're escaping the crispers and taking over the counters.
What are your favorite -- and creative -- things to do with potatoes?
Late Sunday brunch at Lacroix?
Went recently and could only get a 2 pm reservation. I had the same worry, but everything was completely wonderful. We stayed for 2.5 hours, and nothing was broken down, nor were we rushed.
Ask for a seat at the window with a view of Rittenhouse Square!
What to put on veal ravioli?
I got some frozen veal ravioli from this amazing Russian food store in NE Philadelphia. Everything else I got there has been amazingly delicious, so I have high expectations for these ravioli.
My question is, what should I top the ravioli with? The friend who took me to the store suggested sour cream, so I bought some of their good stuff. But that doesn't sound like enough. I feel like I want herbs, or something.
Thoughts? Suggestions?
Apple Picking via Regional Rail?
I have a burning autumnal yen to go apple picking (and if there happened to be a corn maze, a pumpkin patch, or a hayride involved, I wouldn't say no). Apple cider doughnuts are a must.
The problem is, I don't have a car, and I don't really want to get a zipcar for a whole afternoon. Can anyone point me in the direction of an orchard I can get to via some sort of public transit? Regional Rail? NJ Transit?
Thanks!
Brigtsen's, Cochon, or Mr. B's for Saturday night??
Update! I chose Cochon, partly for the location, and had a great time. Soooo much food! All the pig was, naturally, outstanding, but the surprise winner of the night was the side dish of lima beans. Tender, melting in their gravy, studded with nuggets of pork.
Also loved August. The foie gras three was was predictably very good, but my real love of the night was the beet salad, studded with chunks of the best bacon I've ever eaten -- and I don't say that lightly.
Grabbed oyster and crawfish po boys at Johnny's for Sat lunch. The fried seafood was excellent, but I wished the bread and the veggies had been as good.
Headed to Commander's Palace for brunch now.
Thanks to all for the advice! Hubby goes home today, but I'm here for a few more days for a conference, so I'll be able to hit a few more dinners. I may make it to Mr. B's for those BBQ shrimp yet.
-----
Cochon
930 Tchoupitoulas St., New Orleans, LA 70130
Commander's Palace Restaurant
1403 Washington Ave, New Orleans, LA 70130
Brigtsen's, Cochon, or Mr. B's for Saturday night??
I'm going to NO for the first time this weekend and frantically planning out my meals -- and I need advice!
Friday night we get in kind of late -- have a 10 pm reservation at August, where I plan to definitely order the foie gras three ways. Any other must haves?
Saturday night is up in the air. Mind you, I don't even know if any of these places have reservations available, but I'm teetering between Brigtsen's, Cochon, or Mr. B's. I'd love some help with this decision. Our hotel is in the French Quarter, so while I love the idea of Brigtsen's, it does mean a longish street car ride. The other two are much closer -- and I want to be sure to have the energy to go to Fritzel's for some jazz.
Sunday brunch I have a reservation for the Commander's Palace.
The rest of the question is where to grab a terrific po boy or two on Saturday afternoon while strolling around, trying to build up an appetite between these decadent meals?
Thanks for your help!
-----
Cochon
930 Tchoupitoulas St., New Orleans, LA 70130
Commander's Palace Restaurant
1403 Washington Ave, New Orleans, LA 70130
Brigtsen's Restaurant
723 Dante St, New Orleans, LA 70118
Where to find a cappuccino worthy of Italy in Philadelphia?
My friend just got back home to Philly after six months in Italy, and he's jonesing for a truly great cappuccino. Any suggestions? Bella Vista area preferred, but any location in the city is great.
Thanks!
Help! Chipped my beloved bowl! (From Crate and Barrel set, 2005)
I just chipped the largest, blue bowl from my mixing bowl set. It came from Crate and Barrel in 2005. It's a five-piece set, with bowls in these colors, in order of descending size: blue, green, yellow, orange, red. They have a cream colored interior. A photo of the set is attached, although the colors are brighter in person.
I LOVE this set.
I tried searching to see if I could replace the bowl online, but I don't remember what C&B called the set, and I can't find anything.
Do you know what this set is called? Or where I can replace the chipped bowl?
Any assistance will be much appreciated!
Birthday Dinner -- overwhelmed by choice!
Hi all -- I know that there are a ton of posts of people asking for recommendations for a birthday dinner, but I've read through a ton and I'm completely overwhelmed!
My husband and I are going to France for the first time over Christmas, and we happen to be there for his birthday. While we plan to eat out at a number of quite pleasant restaurants, I want something a bit special for his birthday.
I'd like to spend in the neighborhood of 100 euros per person. Since it's our first trip, I want the meal to be very French -- we love innovative food, but I feel like this first meal should be a touchstone of what great French cooking is for a point of comparison for future meals.
We're staying in the 3rd, but willing to travel -- although someplace nearby would be ideal.
After reading suggestions here, I'm thinking Dominque Bouchet or L'Angle du Faubourg, but I'm very open to suggestions. Somewhat intimate and romantic would be nice as well.
Thank you thank you and thank you for your help!
I want to make Momofuku chilled spicy noodles at home
Had these yesterday and I now want to eat nothing else...
Any suggestions? They seem like they should be relatively easy to replicate: chilled noodles, spicy Szechuan sausage, spinach leaves, candied cashews.
Has anyone tried this? Does it work? I did a google search for a recipe, but came up empty handed.
Also, suggestions for where to get great Szechuan sausage in Philadephia?
Thanks!!
What, exactly, is a Calamari Steak?
I just ran into this terrific looking recipe for Lemon Pepper Calamari Steaks http://www.epicurious.com/recipes/food/views/Lemon-Caper-Calamari-Steaks-with-Broccolini-236020.
I have some whole cleaned calamari from Trader Joe's in the freezer at home. What, exactly, is a calamari steak? Is it just the body of the squid, without the head? Do I leave the body whole, or cut it down the side so that it's in one layer?
Please help -- I'm dying to cook this, but I want to make it right. I have squid fear... anxiety that my squid will not be tender if I don't cook it right.
Philadelphia Cheap Eats Comfort Food Joints
Brown Betty (there's an original in No Libs, not just the Petit at Rittenhouse)
Abbaye (try the Abbaye Cheesesteak -- best cheesesteak in the city, with chimay marinated beef tips and gripped veggies, comes with a side of terrific homemade fries, all for under $10. Great beer list, too)
vietnamese scallion oil?
The important question is: Where are you getting this in Philly?
your fave baked fish recipe
This easy, healthy, delicious recipe will work with any mild white fish fillet. For four servings:
1 1/3 lb fish fillets, in four equal portions
2 bell peppers (preferably one red and one green, but doesn't really matter), julienned
3 shallots, sliced thin (can substitute 1 med onion, tho less delicate flavor)
large chunk (about 1 inch by two inches) fresh ginger, cut into matchsticks
Heat oven to 350. Tear off square of foil. Place fish portion on foil and lightly drizzle with olive oil, then salt and pepper. Rub it all in (a second person helps a lot to drizzle while you rub). Place 1/4 of the peppers, shallots, and ginger on top of the piece of fish. Fold up the foil to make a pouch. Repeat with three other portions.
Bake for about 20 minutes, until the fish is done (opaque).
Serve with brown rice. The fish will create a light sauce in the pouch. Pour this over the rice -- add a bit of soy sauce if you like.
Seeking Great Holiday Punch Recipes -- won't war with popcorn balls!
I've been dying to make the popcorn balls from the Chow story a couple of weeks ago -- Coco-Cayenne, Curry-Coconut, and Eggnog -- and our holiday party seems like the perfect excuse. Now I need a recipe for punch that won't war with them. It doesn't have to go with them perfectly, but I feel like my standby punch, Fish House, is too much for those warm flavors.
I'm inclining toward cranberry, or pomegranate, or ginger. Not eggnog -- too sweet and heavy.
The punch must be alcoholic (for the party), cold (won't crack the glass punchbowl), and not too sweet (so we can drink it all night). Also, I don't want to hunt down overly obscure ingredients -- hard to find in PA.
Thanks for any suggestions/recipes!
In DC for Inauguration, need cheap eats
I'm going to DC for a couple of days to see/hear Barack Obama's inaugural speech. While there, I will need to eat. I'll be primarily around memorials and things -- your basic tourist stuff. Is there good, inexpensive food to be had? I like everything! Though for the cold, places with great soup or pho or something, or big satisfying sandwiches, would be great.
I also wouldn't mind recommendations on less-well-known but still interesting tourist stops, since I'm sure that every place will be totally mobbed!
Thanks!
10 year old wine for 10th anniversary
I'm planning a trip to the Total Wine in NJ, absolutely. Great store.
http://www.totalwine.com/StoreList.aspx?state=NJ&store=301
10 year old wine for 10th anniversary
Our 10th anniversary is coming up, and my husband and I are looking for special ways to celebrate. We don't know a lot about wine, but lately we've been learning some, drinking more, having wine with dinner, etc., and enjoying it a lot. Mostly we buy $10-$15 bottles. So far we like rieslings and gewurztraminers for whites and riojas, cabernet sauvignons and malbecs for reds. Champagne and prosecco are always delicious. We're also interested in port and sherry.
I'm looking for recommendations for a lovely wine from 1998, probably in the price range $50-$100. And suggestions for what to eat with it would be most welcome, too.
Thanks!
Regional Treats?
I'm interested in unique regional treats - the yummy things you can get in only one place or region. What are some of your favorite regional treats? When you go to the store, what are the sweet things that you see there, but that don't exist in other areas of the country?
Thanks!
