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Bulk food/hippie grocery stores in Philadelphia

I think everyone in the area, at least once, should try Echo Hill Country Store in Fleetwood, PA. It will be about an hour drive, but it's a gorgeous drive into the country and while I'm on the outskirts of the suburbs here (upper bucks country) the prices I find at Echo Hill are normally less than 1/2. And they will have every little happy hippie/home cook spice, condiment, grain, legume, nut,tea, supplements...it's small from the outside but the place is packed. I go a few times a year, so the trip isn't a big deal, and between Echo Hill and we raise our own meats, I no longer go to a grocery store.

What you spend in gas you'll save on groceries. :)

Apr 02, 2013
sommrluv in Philadelphia

"Pork" Pate Maison from Jacques Pepin's Complete Techniques...failed. Trouble Shoot?

Ok, I should start off by saying Failed might be a strong word. Also, I made substitutions in the protein (gasp!) and I will list those in detail.

The pate seems set. The flavor is spot on and the texture is great, but a little crumbly, but that might also be because I stuck my spoon in it forty minutes out of the oven.

The biggest problems are A.) The caul fat barely rendered...barely.

And B.) there was a significant amount of fat everywhere...in in the water bath, overflowing from the loaf pans, etc.

The recipe calls for 2 lbs of Liver, 1 3/4 lbs of pork butt or pork shoulder, and 1 3/4 lbs of pork fat.

I used 2 lbs of liver (1 lb rabbit, 1 lb goat) and 1 3/4 lbs of goat fat and 1 3/4 lb of goat meat. If anything, I thought it would be light on fat as the goat meat is rather lean.

I did not use the saltpeter in the recipe (for color).

I used apple wine instead of white wine (to counteract any gaminess...REALLY nice aspect)

And I omitted the onions...complete accident, they were sitting there chopped and ready.

One thing that stood out was the meat mixture with all the seasonsings, etc. was extremely loose. About the texture of brownie batter, and not loaf like at all. It set up nicely, but that was it.

Also, this was my first time working with caul fat. I'm not sure if this was fattier than it should be. We have a small farm and this was a goat we butchered this weekend. I'm always determined to use as much of the animal as I can. We also raise rabbits, quail, lamb, chickens, etc. so I'm always looking for good offal recipes. I have not made a baked pate, only the cook/blend/mold with aspic pates.

I can take pictures if anyone needs more guidance. I realize it's not a lot to go on but I was hoping there were other adventuresome cooks out there that could help me out.

Apr 01, 2013
sommrluv in Home Cooking

Cooking a boneless rib roast with time/travel complications...Please help!

Thank you again to everyone who helped! I had a few very frightening moments today when after about 3 1/2 hours I temped the roast and it was already 140. I let it rest a bit, but wrapped it tight in tinfoil because I just assumed whatever damage done, was done, and I didn't want to let it get cold, than reheat it and make it worse.

The roast did brown and start to form a crust in the 200 degree oven. I rubbed it with salt, garlic, pepper, smoked paprika, and a little lawry's. You could tell the internal fat was rendering.

It sat for at least another 90 minutes before I put it in a 400-425 degree oven (was cautious to flash in a too hot oven) for about ten minutes (at the same time reheating all of my sides. The internal temp was 110.

I was very happy to carve into a perfectly pink roast, which still even bled onto the carving board. The ends were more a little around medium, which was perfect for those wanting more done. Everything was nearly fork tender, without having the mushy texture of restaurant prime rib. It was toothsome but juicy.

I'm really thrilled with how it came out and I know this will be a go-to recipe for parties that involve a little more flexibility in serving time. Thanks!

Jan 14, 2012
sommrluv in Home Cooking

Cooking a boneless rib roast with time/travel complications...Please help!

I love & adore every single one of you right now. Really, really, I do. I haven't been here in a while and I can't imagine why not. It's no nice to have people that understand that sometimes roasts are terribly important.

I'd love to pretend that the pate is mine, but we'll be cheating and grabbing some at wegmans. I AM making rabbit pate next week however, and I might sneak some duck rillettes into the deviled eggs. We raise rabbits too, but 80% of my friends won't eat it. :(

Anyway...I'm going with 200, and I'm going to pop a second pan in the lower oven at the same temp and wrap them both really well with foil. I always let it come to room temperature but it's a good reminder. I'm going to plan for 5 hours in the oven, because it seems to me that the resting time won't hurt it much. And the roast can be served warmish and still be fine.

I wish there were a 'minutes per lb.' application for oven temp and type of meat. Hmmmm

I really appreciate everyone's input. I'm making comparatively boring asparagus, honeyed carrots, and boiled new potatoes to go with.

Jan 14, 2012
sommrluv in Home Cooking

Cooking a boneless rib roast with time/travel complications...Please help!

For a 300 degree oven...what am I looking at..10 min a lb?

Jan 13, 2012
sommrluv in Home Cooking

Cooking a boneless rib roast with time/travel complications...Please help!

Thank you for your help. Seriously...I'm reading recipes and playing online puzzles and panicking and refreshing the page obsessively.

That looks ldeal as a recipe, and I like the 'science' behind it...makes me confident. Thank you SO much.

Jan 13, 2012
sommrluv in Home Cooking

Cooking a boneless rib roast with time/travel complications...Please help!

Ok, against my better gut feelings, I let my husband talk me into a boneless rib roast instead of my normal standing rib roast. Now I'm a little hesitant to use my normal 'fast' cooking time.

Here is some background...

We're having construction done on our home and cooking dinner for 8. A friend graciously offered their home which is approximately 30 minutes from ours. What is the best way to transport either a cooked roast, or interrupt cooking a roast? I'm assuming that we will visit for an hour or so before sitting down to dinner. I have the normal cheese/pate/cracker spread with the obligatory deviled eggs (hey, we have our own chickens, deviled eggs can be something special! LOL).

I went ahead and purchased an entire rib primal (14 lbs) which is obviously too much for the party but I like working with whole pieces of meat. I was thinking of doing about a 7lb roast.

Is there a recipe that I can start cooking, wrap well and let rest for 90 minutes before finishing in the oven without losing juiciness of the meat? Should I go with a crusted roast or could that flop?

Also, I'm not sure if it's helpful...I do have one of those electric roasters that I can cook in, wrap well in foil and drive with, essentially cooking on our drive. This keeps me from having to bug my 'co-host' to have a pre-heated oven and is something I can sit on the countertop. Honestly I only use the thing for country hams so I'm not sure how useful it will be in this particular instance.

Thank you in advance for any help! I've been reading past threads for about an hour but no one seemed to have a travel kink in their recipe.

Jan 13, 2012
sommrluv in Home Cooking

Bochi's Empanadas Argentinas in Quakertown

Has anyone been to the new place across from Tijuana Tacos? They have a sign that they have empanadas.

Jun 28, 2011
sommrluv in Philadelphia

Bochi's Empanadas Argentinas in Quakertown

They are good, aren't they? I liked the BBQ and Spicy Beef, best. Most likely because I don't like BBQ very much so it was a nice surprise.

Jun 22, 2011
sommrluv in Philadelphia

USDA replaces Food Pyramid with new "MyPlate" guidelines

It takes way too many clicks to get to the portion size area of the website, and it's buried. It's four clicks, and than one more for each top of food. It should be in a link on the first page where it says "eat less".

You just can't tell a nation "Eat less" that has been programmed by places like McD's or Olive Garden that 5 food servings are actually on their plate in the restaurant.

Which somehow just reminded me of the SNL spoof on the Whopper virgins ads "But this will feed my whole village for a month!"

Jun 11, 2011
sommrluv in Food Media & News

Amada suckling pig - Did I go on a off night?

I'm sorry, I completely understand bad experiences, especially when you are spending money....BUT...if you didn't complain while there, it almost seems unfair to slam the restaurant after the fact. They now have little recourse to make you happy.

Personally, on top of other issues, if a dish is completely inedible (undercooked beans) that is absolutely time to call someone over. And I will also say if your waiter/waitress is clearing away mostly untouched dishes, they should have asked.

Jun 11, 2011
sommrluv in Philadelphia

Top Chef Masters, Season 3 Episode 8: The judges are nuts Spoiilers may show up

Oh Thank GOD I wasn't the only person who cringed at that...I could only think, well, you're the expert, James!

Jun 07, 2011
sommrluv in Food Media & News

Paula's English Pea recipe = what's wrong with Food Network

That would make a little more sense. There was recipe there the other day for "Movie Theatre Popcorn". It was a recipe on how to clarify butter...and to pop kernals "however you prefer". Pretty funny.

May 21, 2011
sommrluv in Food Media & News

Exploding watermelons and I'm going to work in my vdggie garden

While I don't deny that chinese produce is exposed to all sorts of things, legal, illegal, and downright wrong...I feel this "event" is so overhyped.

In your own garden, in the US, using organic means...watermelon can explode under the right conditions. Especially after a dry spell followed by a significant amount of rain (or improper watering)

You can see the same effect in other veg that are mostly water...radishes will crack open, tomatos, peppers, all of the squash family, pumpkins.

While I don't know enough about the chemical specifically mentioned, I've seen what has happened with my own eyes in an organic gardens. Nature....is weird.

May 17, 2011
sommrluv in Food Media & News

Just pointing this out about Guy Fieri...

LOL...I just cancelled our cable completely last month or so, and I actually rarely watch food network. I did watch "chopped" on hulu that day though.

I'm just a weird dreamer, I guess. Funny enough, "douche-bag" isn't really a part of my vernacular. How can you not love your sub-conscious mind?

May 14, 2011
sommrluv in Food Media & News

no Basmati rice at Assi Market

I've seen runs on rice when they do a big sale (they'll advertise a cheap price and add a limit)

May 14, 2011
sommrluv in Philadelphia

Assi Food Court

I will agree tenfold on the fresh produce. I imagine the turnover must be really high, everything there lasts forever. The dogs also appreciate the massive carrots I bring them, they are the size of a man's arm.

May 14, 2011
sommrluv in Philadelphia

Assi Food Court

We were there right before easter. I wish I could tell you which restaurant was which, but I'm terribly bad with names. The one booth closest to the store itself, not in the same line as the others was good. We had fried vegetables, I had a soup, and hubby had some sort of fried pork thing that was AWESOME. It came with pickled yellow radishes that I have not been able to find. Would love to know what they were. (I'm assuming they were radishes...violent highlighter yellow) and the other place is next to the sushi booth makes a spicy squid with udon I really like. You often get kimchi or kimchi style cabbage and broth with the entrees.

You order, pay, and they give you a big plastic number to stick on the table you pick, and bring your food.

I'm still confused with the tray situation. The one time I returned it, it was made clear that I should have left it. The time we left it, we got icy stares. Usually we just order enough that there are leftovers so that solves the problem...I return to the window and ask for take out containers. :)

I really like the bubble tea there as well, and I've seen lots of awesome looking sushi but never tried that.

May 14, 2011
sommrluv in Philadelphia

Just pointing this out about Guy Fieri...

I'm worrying about my amount of time on Chowhound. I had a dream last night that I was in a movie theater and a friend brings up Guy Fieri and that his wife is a friend of his. I went on and on about how I'm not a fan (Weird, because he doesn't annoy me THAT much.) Apparently, he's sitting directly in front of me with Anne Burrell.

So than I apologize profusely and beg for an autograph because my husband is a big fan (which he is). He signed it, but Anne's was "To Annoying Doucebag, Anne". It was a pretty bizarre dream.

May 14, 2011
sommrluv in Food Media & News

Would you be interested in grilling a whole steer?

There's a thread created by the "griller" over on home cooking. He has his own website up about it.

Very impressive!

May 10, 2011
sommrluv in Food Media & News

Pickled Green Tomatoes - What do I do with them?

I like them with Hamburgers. Tasty!

May 09, 2011
sommrluv in Home Cooking

Just pointing this out about Guy Fieri...

If it's his families, he's justified. So I'll admit wrong. LOL

I guess I'm lucky my ancestors had inoffensive last names...and that half of them came over a century or so before Ellis Island.

May 09, 2011
sommrluv in Food Media & News

Just pointing this out about Guy Fieri...

I was told he made it up, from a couple of other websites.

I have much less of an annoyance with it if it is indeed a correction to the accurate name. That makes more sense to me.

May 09, 2011
sommrluv in Food Media & News

Just pointing this out about Guy Fieri...

The only thing that TRULY annoys me about the guy is his over-pronunciation of his fake last name. His real last name is "Ferry" and he changed it for whatever reason...didn't like the sound, wanted a name that would give him more cooking "street cred"...but why stress your fake last name? It shouldn't bother me but it does. lol

May 08, 2011
sommrluv in Food Media & News

What secret ingredient would you like to see on Iron Chef America?

LOLLOLO!!!!

May 03, 2011
sommrluv in Food Media & News

Water Service - am I naive?

I don't think you were "that" naive. I also think if this has coloured your opinion of the restaurant in any way, such as returning, than a written note or call would be in order to let them know you were disappointed in how it was handled.

Any business owner would fall over themselves to credit a $30 mistake on a $500 check if it means return business.

May 02, 2011
sommrluv in Not About Food

Etiquette of small plate and tapas restaurants

I feel so justified! Thank you, everyone. We are very good tippers, especially to this particular restaurants staff.

Apr 28, 2011
sommrluv in General Topics

School lunches...in France.

The time they give kids...from grammer school through high school...is mind blowing to me. When I was in high school we had 37 minutes. Someone mentioned to me recently that lunch is now 31 total. We had four grades, 800 students per grade level, and three total lunch periods. It was very often that I just finished getting out of line and the bell was already ringing.

Fresh food was not available and some schools near us had/have branded stands in their school (i.e. McD's)

Apr 27, 2011
sommrluv in Food Media & News

Etiquette of small plate and tapas restaurants

Oh you really should! It really is our favorite restaurant.

Apr 27, 2011
sommrluv in General Topics

Etiquette of small plate and tapas restaurants

Thank you for the replies! They don't have a bar, it's tiny right now, and I know they try to do two seatings a night so a weekday or the lunch they have on Saturdays sounds like a good option. I don't want to be that "weird, cheap" patron! LOL.

Now I think I might try to talk to the husband into a flying lunch on Saturday...

If you are ever in the Philly Suburbs, Honey (in Doylestown) is the name of the place. Everytime we go it's fabulous. I'd get the extra dishes and just wrap them up, but nothing really lends itself well to re-heating. (poached quail egg on mushrooms, etc)

Apr 27, 2011
sommrluv in General Topics