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DDR4040's Profile

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Serious Eats re-design

It's sad to watch the demise of a site you once enjoyed and spent many hours a week reading. As the other replies here show, regular visitors have been spending less time and drifting away from SE for a while now. As their traffic slowly dwindles, inevitably one of the higher traffic sites will come knocking on Kenji's door with an offer the new owners can't match. When the Food Lab leaves, that will be the end of SE as we know it.

I don't blame the new owners at all. This is all on Ed. Back around the time of the last major redesign, it had a nice little thing going.It was a good general interest site for people who were into food. They dabbled in recipes, cookbook reviews, the Food Lab, equipment, cocktails, forums and the "tab" sites like Slice, AHT etc.It was like a curated version of Chow, which I have always though was a little too big to follow everything. You kind of have to pick you own little corners of Chow where you hang out or you will be overwhelmed. Back in it's heyday, SE covered everything in a way that was manageable. But covering everything and doing it well is not easy. It takes time, effort and money. I do not believe Ed was willing to make that commitment to do everything well. So if a part of the site got too difficult or expensive to maintain, he just got rid of it. See ya Slice. Bye Bye forums. To make matters worse, after he was finished gutting it, THAT's when he decides to sell out? It would have been nice to see what the new owners could have done with the old site in its prime and everything intact. Instead they are now just another recipe site with the same old Pinterest design everyone else is using with a little Food Lab content thrown in on the side. Such a shame, such a waste.

And while I don't blame the new owners for the demise of SE, they didn't exactly start off on a high note themselves. If you spend a good chunk of change to buy a website and invest even more money to redesign it, in the post announcing those changes, you should have the courage of your convictions to allow comments on the redesign. Closing the comments on a post like that shows a lack of faith in yourself and in your product. If you don't believe in your new site, why should I?

Sorry this turned into a rant. I honestly didn't intend that when I clicked on the reply button. It just kinda happened. I still do miss the old SE and I am sorry to see it go.

help identify old cooking show

He really was a treat to watch. Loved how he made the whole meal from scratch in real time, with 3 or 4 pans all going at once. No swap outs for him.

As for it being him, I think we all know by now the chef he is thinking of does not exist. I don't think he is trolling us, I just think he is mashing up the details of several different shows into one picture in his mind. He seems to be checking the suggestions here by googling them. Since the picture in his mind is a mashup, he is never going to match it exactly. I definitely think Pasquale is part of the mashup with the drinking wine with a friend at the end. And the slow moving older guy definitely sounds like James Barber. They were both on the Discovery channel every day back in the early 90's, but I couldn't have told you their names off the top of my head before this thread started.

Feb 22, 2014
DDR4040 in Food Media & News

Food Trucks in LOVE Park

There is another calendar on the website. It may be more accurate than the one on the lovepark website.

May 01, 2013
DDR4040 in Philadelphia

Does anyone remember Michael Symon's show on PBS?

And the older guy was Wayne Harley Brachman. And most people don't realize it, but IMDB isn't just for movies. They do a pretty good job on TV shows as well.

Jan 26, 2013
DDR4040 in Food Media & News


There is a nice little slideshow of 7 Philly bakeries doing butter cake over at serious eats:

Jan 03, 2013
DDR4040 in Philadelphia

Sammy Chon's KTown Barbecue in Cherry Hill- Why is this place under the radar on the Chowhound Philly board?

That killer sandwich is called a Koagie and I have been meaning to give it a try for a while now. I just never feel like fighting the traffic on Rt 70. I notice on their website that they opened 2 other franchises in Cinnaminson and on Race St in Philly. I might have to check out the new Cinnaminson location soon.

The website is if anyone is looking for more info.

Feb 28, 2012
DDR4040 in Philadelphia

Wonderful new pizza truck

Someone I am following on twitter tweeted about them a few weeks back and I started following them as well. They seem to move all over the city at different times of the day and night. They do late nights with a couple of other trucks at Girard and Frankford Aves on the weekends. I've been meaning to check them out but haven't made it over there yet.

They are @PitrucoPizza on twitter and their website is

Jan 13, 2012
DDR4040 in Philadelphia

Need help reproducing a Lee's Cheltenham Hoagie in Canada

You didn't say where you were located in Canada. If you are near a major city, you should be able to make a pretty decent replica.

As others have said, the bread will probably be the hardest thing to find. Your best bet will probably be to go with a soft french baguette, or even better, a batard. As barry says, be sure not to cut it all the way through. Cut it length wise 3/4 of the way through and carefully flatten it out so you have a "hinge" on the bottom.

Lee's famous oil is just a seasoned vinaigrette, oil and vinegar mixed with a few spices. Use the standard ratio of 3 parts oil to one part white or red wine vinegar. The exact spices that Lee's uses is kind of a secret recipe, like KFC or Coke. But I am pretty sure it's some combination of oregano, garlic and onion powder and paprika. Go heavy on the oregano, light on the garlic and onion powder, and use the paprika for color. The finished product should have an orange tint to it.

I have no idea which meats and cheeses will be available in your area. If you can find an Italian specialty market/deli that would probably make your life a lot easier. You definitely want provolone, capicola, and genoa salami. I assume you can find ham at most deli counters. You also want to look for Kosher beef salami, probably under the Hebrew National brand. If you can't find that, ask if they have hard german salami. For the bologna and cooked salami, ask your deli, but if they don't have any, try the prepackaged meat section. I am pretty sure Oscar Meyer has pre-sliced salami and bologna available. American cheese will be hit or miss. As long as you find provolone, you can easily skip it.

Assembly is just as Barry said. Flatten the baguette, and douse it generously with the vinaigrette. Add a row of provolone and/or American cheese down the middle of the bread. Overlap each slice slightly with the previous slice. Next add a row of your salami. If you find both Genoa and beef salami, put a row of the beef on one side and a row of Genoa opposite it. Next add the bologna and or cooked salami if you have them. Then you add the produce. Get a head of iceberg lettuce and slice it in 1/4 inch slices, just like you would cut cabbage for coleslaw. Run a line of shredded lettuce down the entire length of the bread. Top the lettuce with sliced tomatoes and onions. Splash a little more of the oil and vinegar on the lettuce and tomatoes. Add salt, pepper and oregano now, if you would like. Finally, you top off the lettuce and tomatoes with any remaining meats that you were able to find, hopefully both capicola and ham. And that's all there is to it, you are done. Best of luck to you in your search for ingredients!

Jan 13, 2012
DDR4040 in Philadelphia

Need steak without spending an arm and a leg in Marltown/Cherry Hill area

The Library on 73 that Tzanghi mentioned is actually called The Library II. It would definitely be my first choice if it was my birthday dinner. Very good steak and a terrific salad bar. I'm not sure what your definition of budget is, but 2 people can definitely eat well for less than $80. Not BYOB.

My second choice would probably be Steak 38 cafe. It's a funky little place in an odd location(next to a motel), but it is a fun choice for a celebration. They still do table side cart service for Caesar salad and desserts and the Bananas Foster is outstanding. It's been a while since I was there, so I am a little sketchy on the pricing, but it was reasonable and I had a great time.

And I have to disagree slightly with ChefMonty. I live in Maple Shade and have been to that Charlie Brown's many times and I like it. But calling it better than Outback is kind of misleading. They are the same basic restaurant with the same quality of food, they just have different themes. It's like saying Bennigan's is better than Fridays. You may prefer one over the other, but they are still basically the same restaurant.

Library II
306 Route 73, Voorhees, NJ 08043

Charlie Browns
443 S Main St, Forked River, NJ 08731

Oct 18, 2011
DDR4040 in Philadelphia

John Besh cooking show goes National

PBS. It's called "Chef John Besh's New Orleans". It's OK, but nothing ground breaking. It's your basic studio demo show. And to be honest, it doesn't seem like he is bringing anything new to the table. Just going by the first episode, it looks like a rehash of a lot of shows we've already seen from people like Justin Wilson, Emeril or even John Folse's original "Taste of Louisiana" (before he became a history professor/chef). I enjoyed watching those old shows, but I wonder how much Besh can add to a format that has pretty much been done to death.

Apr 08, 2011
DDR4040 in Food Media & News

FOILED AGAIN by the bizarro hours at John's Roast Pork.

Sorry to hear about your disappointment. Sometimes it is just hard to live up to high expectations. One thing to keep in mind is that even though the locals tend to go a bit overboard in their praise of their favorite sandwiches, it is all just basically street food, not fine dining. Doing high volume and maintaining high standards is a tough act to balance. It sounds like you just got a bit unlucky this trip.

As far as your next trip goes, you may want to move away from the mass appeal stops and seek out the smaller more upscale "boutique" type sandwich shops. Having read your reviews of your stops on this trip, I definitely think you would have had a much better experience at someplace like Paesanos.

They are going to use higher end ingredients and focus a bit more on execution than the "get'em in and get'em out" places you hit on this trip.

Nov 27, 2010
DDR4040 in Philadelphia

FOILED AGAIN by the bizarro hours at John's Roast Pork.

If I was flying into PHL on Weds. afternoon at 4:30, and wanted to do a mini sandwich tour, this is exactly what I would do.

From the airport, I would take Rt 95 north to Front and Oregon and hit Definitely order the Roast Pork with Sharp Provolone. Personally, I skip the Broccoli Rabe. I think it is way too strong and bitter and overpowers the entire sandwich. Half way through the sandwich, you can't even taste the Pork anymore.I either get the spinach or skip the greens entirely.

After finish up the Roast Pork, I'd make a left out of the parking lot onto Oregon Ave and head towards the Delaware River where Oregon Ave dead ends at Columbus Blvd. Make a left onto Columbus Blvd and head north up to Stop and grab a Chicken Cutlet sandwich. It might just be the best sandwich in the city. And the sausage and Peppers is damn good too. Save some room though, because you still have one more stop to make.

After Shanks, get back on Columbus Blvd North and go up another 1 or 2 lights. You'll see an on ramp to Rt 95 North. Take it and get on 95 north. You will pass the Ben Franklin and Betsy Ross Bridges before hitting the Bridge Street exit. Take the exit and follow the off ramp all the way to the bottom. Merge left onto Aramingo Ave. After 2 or 3 lights, you will see a Dunkin Donuts on your right. That's Torresdale Ave and you want to make a right onto it. After 7 or 8 lights you will see on the left hand side. Order a cheese steak with provolone and onions and a milkshake. You won't regret it.

Even though you will be driving in the middle of rush hour on the day before a holiday, you shouldn't run into too much trouble. You are basically just jumping on and off Rt 95 for a couple of blocks at a time. Trying to squeeze a detour to the RTM and DiNic's at that time of day would be a major headache. You will enjoy yourself much more if you schedule a separate trip there for Friday or Saturday afternoon. And save your trip to Steve's for later on during your stay too. They are open late everyday and make a great late night snack. Enjoy your trip!

Nov 20, 2010
DDR4040 in Philadelphia

Philly Cheesesteak Roundup

Big John's in Cherry Hill is decent and very convenient to 295. It's as good or better than any of the other local spots. They are open until 9pm on Thursdays.

If you are running late, Yellow Submarine in Maple Shade is open until 10pm and not too far off of 295. I don't think it is great but some people here are big fans and Aaron McCargo chose it for his Best Thing I Ever Ate sandwich.

If you are committed to staying on 295, those 2 spots are about the best you are going to find. If it was me making that drive, I would do something completely different. I assume your current plan is to take 95 from Baltimore, up through Delaware, over the Delaware Memorial Bridge to 295. I would skip taking the Del Mem Bridge and continue straight up 95. Stay on 95 past the airport and the stadiums and hop off at Tony Luke's. Grab your sandwiches and get right back onto 95. Go north about 5 or 10 minutes and take the Betsy Ross bridge back over to jersey. Follow Route 90 then 73 about 5 or 6 miles back to 295 and you are on your way home. It is a very easy and well marked route, and will save you almost an hour off of your trip if you were to come all the way up 295 and then detour over to Philly.

Aug 25, 2010
DDR4040 in Philadelphia

Hot Peppers at Jim's Steaks

There are 3 main brands of sliced banana peppers in the local wholesale market: San Del, K&Z and Del Sol. San Del is probably the most popular brand, followed by K&Z. Del Sol is a budget brand. San Del was recently bought out by B&G I think, so you may want to try the B&G brand of Hot Pepper Rings in your supermarket. I've seen some K&Z pickles in my local Shop Rite, but never any of their peppers. I don't think they sell direct to the public, but they have a website:

If they aren't using any of those brands, they are probably using the house brand from their distributor, like Sysco or USfoods.

Aug 22, 2010
DDR4040 in Philadelphia

Anthony Bourdain: No Reservations: Rome

I'm right there with you. The B&W was bad, but the Fellini crap killed it. It's not the first time he has done a show with an artsy/literary slant, and they are all among my least favorite shows.

And I have to completely disagree with Bob96. This show was utterly pretentious. Tony is basically saying "Look at me! I'm not just an ex-junkie cook! I read books! I watch Fellini films! I listen to the Ramones! I'm deep!". Gimme a break..

I know this all sounds a bit harsh, but that's just because the show was so disappointing. It could have been a great show, but he decided to screw it up because he is bored. He's just like the whiny actors on TV who bitch about doing the same thing week after week. And they all say the same thing when they inevitably leave the show, "I need to be challenged and grow as an actor". Tony is starting to pull the same crap here.

The sad thing is, when Tony is on his game and in a great city, there isn't anything better on TV today. Episodes like Singapore and Istanbul are the Gold Standard of the show. And even the non-traditional clip shows like Food Porn and the Tuesday night double shift at Les Halles are great. But these self indulgent theme shows have got to go. The real irony is that if any other TV chef/personality(say Jaime Oliver, for instance) pulled the same stunt, Snarky Tony would be the first one to call them out on it and belittle them for it. As he should.

Sorry this turned into a rant, but the show really irritated me:)

Aug 20, 2010
DDR4040 in Food Media & News

planetgreen in search of perfection

That is the best theme song ever. Really sticks in your head:)

Were those seasons you downloaded from the BBC or Planet Green? If I didn't know better, I would swear that it was an hour show originally on the BBC and PG cut it down to a 1/2 hour. They have him teasing scenes before the commercial breaks that they never show any part of in the rest of the show. It's very confusing.

I even went so far as to check out to see if the had any DVD releases of the show, but apparently TV cooking shows over there don't do that very often. There were cookbooks for everything he has ever done, but no DVDs.

It is a shame, because if they ever devoted a full half hour to recipe development and sourcing followed by another full half hour demo of them cooking that recipe, that just might be the best cooking show of all time. It is still an above average show as it is shown on PG, but you just can't help feeling disappointed about not seeing the missing segments.

Jul 04, 2010
DDR4040 in Food Media & News

Cooking Show Nostalga: Great Chefs

Just to clear up a bit of confusion here. Mary Lou Conroy & Andres Calandria almost always worked together on all of those shows we remember. In the credits at the end of the show, Mary Lou would be listed as the "presenter" and Andres would be listed as the announcer.

Anyone who is a fan of Mary Lou Conroy should keep an eye out for the old Pizza Gourmet PBS series with Carl Oshinsky. She was actually on camera co-hosting the show with him. He would do all the cooking and she would sit and keep the show moving by asking questions and making comments.

Jun 26, 2010
DDR4040 in Food Media & News

Moorestown NJ Area Diners?

The 2 most popular diners in the area would probably be Ponzio's (Rt. 70 and King's Highway) and the Silver Diner (Rt. 38 across from the Cherry Hill Mall). Both are what I would consider to be on the high end of the Diner spectrum. Sage Diner (Rt 73 south & Church Rd) is a decent middle of the road diner. There is also the New Golden Dawn Diner (570 Rt 38 East, just past the Rt 73 on-ramp) that is a typical NJ diner. There are also a couple of places on Main Street in Moorestown/Maple Shade that are actually closer to coffee shops than Diners, but might be what you are looking for. The first is called the Whitehouse (Main Street and Lenola Rd, across from McDonalds). The second is 2 blocks further up Main Street in Maple Shade called Maple Hill.

It's been a while since I've eaten at any of these Diners, so I can't give you any specifics on which one is best. The only Diner in the area I would tell you to avoid would be Olga's(Rt 70 & 73) in Cherry Hill. The original owners sold out years ago and it has steadily gone downhill since then.

Jan 13, 2010
DDR4040 in New Jersey

Your fantasy Iron Chef episode

I'd love to see a Mario vs. Lydia battle. I would pay money to see it if they changed the rules and made it a blind tasting.

Nov 29, 2009
DDR4040 in Food Media & News

help identify old cooking show

It really started to bug me that I couldn't remember the name, so I started googling. It turns out I was thinking of Chef Pasquale. His show was called Pasquale's Kitchen Express. In my search, I saw something interesting on his wiki page:

The show was focused around the colourful Pasquale engaging the audience in his cooking while singing at the same time. The food prepared on the show was for the most part Italian, usually consisting of an appetizer, entree, and dessert. The episode would usually end with Pasquale being the gracious host pouring wine and serving his delicious dinner to a lucky audience member.

Any chance this is the mystery chef?

Aug 13, 2009
DDR4040 in Food Media & News

help identify old cooking show

It's not the one you are looking for, but my all time favorite show like that was a show from Canada. It was a little Italian chef with a co host. He only spoke broken English and would often break out into opera while he was cooking. Chef Pepe maybe? Anyway, this guy was amazing. He did everything on a 4 burner cooktop, with 3 frying pans and a pot of boiling water. His timing was incredible. He cooked everything in real time and every dish came out perfectly and at the exact same time. Nothing was prepped, staged or even planned ahead of time. He would start by throwing a big piece of meat or fish into a pan and then he would ask the co host what she(?) wanted to go with it. It was very impressive.

Aug 13, 2009
DDR4040 in Food Media & News

help identify old cooking show

I'm thinking it's Kerr. If I remember correctly, he did 2 different comeback shows in the 90's. The first was a rehash of the original TGG,complete with studio audience, which is what I think the OP is referring to. The 2nd was his health food show that he did alone in the studio and always ended at a desk breaking down the grams of fat he saved with his new healthy recipe.

Barber fits the old and slow, but I don't remember him ever having a guest drop in.

The only other outside possibility I can think of from that time period is maybe carlo middione. He was on everyday on one of the cable channels like discovery.

Aug 13, 2009
DDR4040 in Food Media & News

Quintessential Philly (not cheesesteak)

Nope, never have. I've probably tried it a half dozen times over the years. A couple of times growing up when my South Philly transplant neighbors across the street made it for the "7 fishes" meal over the holidays. I gave it 2 chances at Tony Luke's and never made it past 2 bites without picking it off the sandwich. To hear everyone around here go on and on about how it is the "Best Sandwich in the City", I just chalked it up to my unsophisticated palette. I'm glad to finally see I am not alone.

Jun 07, 2009
DDR4040 in Pennsylvania

Quintessential Philly (not cheesesteak)

*And listen, as for the roast pork sandwich...if you go for one get the roast pork with spinach and sharp provolone. I like the roast pork better with spinach though because at least for me, the broccoli rabe is so bitter I can't taste anything else.*

Thank you SY! I thought I was alone in my disdain for Broccoli Rabe. It is a vile nasty weed and has no business being anywhere near a pork sandwich. Spinach is fine or even some nice roasted long hots, but usually I just stick with the pork and sharp provolone.

Jun 06, 2009
DDR4040 in Pennsylvania

Best *tourist* cheesesteak

Tony Luke's is a no-brainer. Besides being(IMO), the 2nd best cheesesteak in town, it is dead simple to find. And if anyone in the group wants an adult beverage, their Beef N Beer is right across the street.

May 20, 2009
DDR4040 in Pennsylvania

Spectrum by night, City Hall by day - 2 meals?

Whenever any of my out of town friends are staying near City Hall, I usually send them to Monk's. Great food, better beer. The only drawback is it can get crowded. If it's mobbed, I tell them to skip it and go to the bar downstairs at Le Bec-Fin. No one has ever complained.

And Tony Luke's is a no brainer if you are going to the Spectrum. Mark that down in ink.

Apr 30, 2009
DDR4040 in Pennsylvania

Looking for a great BBQ joint in Philadelphia

I'm still a bit confused how "it never sucked" translates into best in the city "by a mile", but I do appreciate the reply. I've tried most of the menu in my half dozen trips there and still haven't had anything I would consider great BBQ, even for Philly. It's a good neighborhood BBQ joint, but IMO, it's not something you need to go out of your way to experience.

Apr 28, 2009
DDR4040 in Pennsylvania

Looking for a great BBQ joint in Philadelphia

I'm curious exactly what puts Lucy's over the top for you. I'm with Juice, good but nothing special. They do a nice job with all of their meats, but their sides and sauces have always been a bit disappointing to me.

Apr 28, 2009
DDR4040 in Pennsylvania


I've taken dozens of people to do the challenge over the years, and not a single person has ever picked Pat's as the outright winner. Most say they are about the same or when pressed pick Geno's.

Mar 29, 2009
DDR4040 in Pennsylvania

Odd Cooking Shows

I can't remember which channel it was on, but the best gadget cooking show from that era was Microwave Master with Donovan Jon Fandre. I used to love that show and it was quite informative.

Feb 18, 2009
DDR4040 in Food Media & News