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GDFLS's Profile

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Seven Fishes??

Hey Mitchh, I like the sushi idea! If some of my cousins go off and do thier own thing, I am sure I could talk my sister into a sushi christmas Eve.

Gorp, capital idea to inlist the use of the grill, sounds great to me! And 15 fish are fine, if I remember right so long as it is an odd number of fish my grandmother wouldn't complain...much...:)

Happy Holidays to everyone.

Dec 19, 2008
GDFLS in Pennsylvania

Seven Fishes??

I have never been out for Christmas Eve, so I can't help ya with a rec...but you can swing by my parents in South Philly whee I will spend most of the day cooking!

1. Shrimp Cocktail
2. Stuffed calamari in red gravey
3. Clams and Spaghetti
4. Scallops and Spahetti
5. bacala salad
6. fried Smelts
7. tilapia - quick saute in butter andd finished in the oven with a dollop of mayo, garlic, lemon and red peper flake

Dec 18, 2008
GDFLS in Pennsylvania

Seven Fishes??

Ha true, but I have to say coffee crusted tuna sounds good enough to become a tradition! :)

Dec 18, 2008
GDFLS in Pennsylvania

What places must i check out in the italian market?

My wife and I were just down there last Sunday. I am from South Philly but never really went to 9th street for more than pasta from Tallutos.

But we recently switch our dogs to a raw diet and now we are always on the look out for good deals on meat and organ meats.

We stopped in Cannuli's Meats and I was pretty impressed. They have two stores since they were told by the Feds they can't cut poultry and red meats in the same area. All their meats looked great and the store was clean and had no smell. The prices on the poulty side seemed to be very good, we ot 5lbs of chicken liver, 10lbs of chicken quarters, 10lbs of turkey necks, and 3lbs of ground turky for $30.00

I did try and get some fish, but the stores that were open were smelly and full of flies, so that sorta turned me off.

Fante's is still a great stop, I get my anise oil there for Christmas baking and they use to offer pretty cheap knife shapening services.

Jul 27, 2008
GDFLS in Pennsylvania

Best sandwich at the Reading Terminal?

Thanks for the tip, I will go with extra sauce next time and try and remember the roasted long hots, cause they looked pretty darn tasty.

Jun 14, 2008
GDFLS in Pennsylvania

Top Chef - Puerto Rico II - finale (possible spoilers)

Ha! I think you hit on a good point. Lisa was so contrary for most of the challenges. The last challenge she got to cook her food her way. All the other eppisodes she seemed unable and or unwilling to cook within a challenge claiming it wasn't 'her' food. The entire Polish sausage deal made me want to pelt her with link after link of charred sausage! As a chef you can't imagine a way to make that decent? I just think she is unable/unwilling.

At any rate, I am glad she lost, Steph seems like a good little cook! I am very happy for her, and was dissapointed in Richard, but hey, proves we all can choke now and then.

Jun 12, 2008
GDFLS in Food Media & News

Italian Restaurant in South Philly

Nice! So they have a decent layout in the new space? The old spot, now a Chineese restuarant I think, was very close and tight quarters.

Jun 11, 2008
GDFLS in Pennsylvania

South Philly Hoagies after 6:00

Next time try their roast beef and roast pork, two of the best around.

Ha, they still do have the old sign up there. Use to be back in the day just a fresh pasta store. Use to go there almost every Sunday to pick up the pasta for my grandmother to cook :)

Jun 11, 2008
GDFLS in Pennsylvania

Italian Restaurant in South Philly

L'Angolo is at 1415 W Porter St, (Broad and Porter) I have not tried this place, but I will take your word Elaine, since I work a few blocks away I will put this on my "To Eat At" list! :)

And yes all these are in South Philly within a few minutes drive from each other.

Jun 11, 2008
GDFLS in Pennsylvania

Best Ethnic Food in Philly

Haha, I read it as they were from India as well!! :)

Oh yeah, I third Rangoon, had several very good meals there. the staff was very helpful and walked us thru the menu and rec'd the freshest items of the night.

Jun 11, 2008
GDFLS in Pennsylvania

Italian Restaurant in South Philly

Hey there,

Here are a few that have been very good to get you started:

Criniti's - Broad and Shunk
I haven't been there in a while, they are in a new building, a small church. But from what I hear, they still turn out very good food. The old place use to be very small, not sure how well they fit themselves into this church. When I say Church, dont think old school Catholic gothic building. It is an odd shape, comes to a point to fit onto the corner, so maybe a recon to see how it is if you will have a large(ish) party.

La Stanza - 20th & Oregon
I have been here a few times, once for our conpany's Christmas party. Food has always been good.

Ralph's - 9th & Catherine (Cash only)
Also been a while since I was here, but they have always been know for their veal. I had gnocchi there one time, and they were the lightest I have ever had.

Cucina Forte - 8th & Fitzwater
Haven't been here bit some family and friends report good eats here!

Jun 11, 2008
GDFLS in Pennsylvania

our summer weekend - Philly

Thanks for the reviews!

Jun 11, 2008
GDFLS in Pennsylvania

In Philly for 4 Days

I think in Lancaster, a trip to Shady Maple is a good choice. I go there twice a year to eat breakfast and load up on meat from their market. Their buffett is rediculously HUGE! and very good!

Someone rec Jim's on South Street for cheesesteaks, to me they are just 'eh' and not worth the long lines that usually are there. If you wanna do a cheesesteak on South Street, try Steaks on South. Good steak and lots of it for the money. I much prefer it to Jim's. Just stay clear from Genos and Pat's, way to touristy. If you can make it to Front and Snyder before say, ,1 or 2 PM try John's Roast Pork for a great cheesesteak. Just know they close once they run out of rolls!

Best of luck in the try-outs by the way.

Jun 11, 2008
GDFLS in Pennsylvania

Best sandwich at the Reading Terminal?

Just got back from a day of jury duty and hit Carmines for the Chicken alla Rocco. Very good, I would get the it with the roasted hots next time, just got distratced this time chatting up food with a lady and her daughters who were in from Wisconsin.

A bus load of teenagers had just arrived when I got there, and they all lined up at Rick's for the cheesesteaks, that long line help make up my mind to try Carmines and I am glad I did!

Jun 11, 2008
GDFLS in Pennsylvania

Ramsey vs. Colicchio??

Well I guess I have a bit of a one sided view. I have watched Top Chef each season and I feel Colicchio is a big reason for its sucess and one reason they were able to get such big name judges early on.

I only watched a few Hells Kicthen, to me it wasn't much fun to watch. All these people running around getting yelled at and their food tossed acrossed the kitchen. That isn't what I want to see, I want to see talent and expand my own thinking when I look at a product to cook. So Top Chef does that for me more so Hells Kitchen.

I am a big fan of Colicchio, like his style and cooking philosophy, and know he turned down Bravo a few times, fearing that he would hurt his rep doing this 'reality' show. But decided to go for it after seeing how Bravo delt with some of thier other shows.

May 13, 2008
GDFLS in Food Media & News

Race Street Cafe

Thanks to everyone for the input. We stopped there last night on the way home.

I thought it was a pretty cool spot, good bar, nice mix of people. The staff was pretty friendly but seemed like one guy had all the tables with backup help from another staff member. So service was slightly slow, but hey it’s a bar. But overall the service was very good.

I started with the Chicken Satay with couscous and red curry peanut dressing as my appetizer. It was pretty good, nothing over the top. The peanut dressing was good with a nice spice to it. I didn’t care for the couscous, served cold with a coconut flavor with a hint of cinnamon. I just don’t care for the coconut that way, reminds me too much of soap or suntan oil!

For diner I got the Grilled Merguez Sausage Sandwich described as African style lamb & beef sausage on pita bread with red onion and roasted yellow peppers and sour cream. I couldn’t figure out what sandwich to get, so I asked our waiter and this was his rec. I thought the flavors were really good, nice, fresh, with some spice.

My wife got the Grilled Vegetable Muffuletta. I tried it and it was a very good sandwich, with zucchini, squash, onions, and roasted peppers, melted gruyere with a sun dried tomato dressing on foccacia bread. The bread was fresh and the veggies were cooked just right, still having some body to them. I hate mush veggies!

We got the Chocolate roulade and Crème Brulee to end the meal. Both were good, the roulade has a nice cognac flavoring to the filling and the brulee had a nice orange spike to it. At first however it was a bit harsh I thought, like you can tell it was an orange extract rather than juice or zest. But it mellowed after the second spoon.

So, all in all a nice spot and one I will go to again.

May 10, 2008
GDFLS in Pennsylvania

MEAT GRINDING - What do you use?

I have to chime in here as well, my KA is about 8 years old, and I have used my KA grinder for the past three years to grind about average 5lbs of burgers every 10 days or so.

May 08, 2008
GDFLS in Cookware

High quality nonstick?

I agree, I have several non stick aluminum pans from the resturant supply store down the street from me. I do have one 8" All Clad non stick I use for omelettes but I find the less expensive non stick pans but commercial quality, do just fine at much less cost.

May 07, 2008
GDFLS in Cookware

Race Street Cafe

Has anyone here been to this place and fill me in on the good, bad, and or ugly about it?

My wife and I pass it everyday on the way home from work, we keep saying we have to give it a try as it is a perfect spot to stop and eat on the way home. The entrance to 95N is right there.

Just figured I'd scope it out on here to see if it worth the stop and if it is, what I should lean towards on the menu.

Thanks

May 07, 2008
GDFLS in Pennsylvania

Pepper pot soup in Philly

I have had the butter cake from Geiger's a few times and it is very good, and yes it is one with a pudding-like center.

May 07, 2008
GDFLS in Pennsylvania

Dinner Impossible New Host

You typed the words right off my keyboard, LOL, Emeril, Flay, and the like are more CEOs of their brands rather than Chefs.

It is a shame, but like you, I can't begrudge them making money. I guess it is sad to think that money now becomes the focus rather than being called "Chef"

May 06, 2008
GDFLS in Food Media & News

Dinner Impossible New Host

I like Chef Symon a lot, he is fun to watch and I like what he cooks. I look forward to seeing him in a new series.

However, I do wonder if a chef becomes overexposed, not so much as a TV personality, as turning themselves into a ‘brand’ i.e. opening restaurant after restaurant. Just my personal feeling, but when a chef opens up restaurants in NYC, Orlando, LV, LA and so forth, there is no way you can devote time to each to make sure the vision stays true.

Take Ming Tsai, he stays pretty active on TV, books, cookware, pod casts, yet devotes himself to his one restaurant to focus on what he wants it to be.

Not that one way is better than the other, just seems that there is a trend to high end celebrity chef 'franchises'. I guess it has to be working on some level right? Or else they wouldn’t be able to afford doing it.

May 06, 2008
GDFLS in Food Media & News

Ace of Cakes & Hygiene

Now I am not trying to make excuses for the lack of hair nets or working in ‘street clothes’ or dirty fingernails, but all of the decorators are artists, not chefs. That doesn’t give them the right to be blatantly unsanitary, but they are of a different mind set. Which may also explain why they all look like a bunch of stoners all the time! LOL.

I think it is a pretty fun show to watch, I’d consider getting a cake from them for a special event if they were closer to Philly. As far as the ‘rules’ for special cakes, I think they ask for so much because if a client is paying so much for a cake, they want to make sure it is exactly what the client wants.

Example, I would want them to do a Siberian Husky cake for my wife, and if that is all I tell them and they send a cake that is a black and white husky with blue eyes, but ours is a red and white bi eyed Siberian. I can see people refusing to pay and getting into big debates over who is at fault, should I have told you or should you have asked kinda thing.

May 06, 2008
GDFLS in Food Media & News

Griddle for glass top stove

I use an electric griddle, I forget the brand, but will scope it out when I get home from work.

I got it from my mother-in-law as a Christmas gift. I said to myself, what the heck am I gonna do with "this thing". Let me tell you, I will now NEVER have a kitchen without an electric griddle. It turns out perfect pancakes, I use it for bacon, hamburgers, cheese steaks, veggies, even omlets.

I love mine, and I find the heat control is far better than any griddle I have used on the gas stove.

May 06, 2008
GDFLS in Cookware

Losing faith in cast iron cookware

I agree 100% Grant. I just posted in another thread how I gave up on cast iron, just didn't fit in with what and how I like to cook. I also agree with your previous posts about Stainless. My aluminum core with stainless cooking surface is my go to cookwear for just about everything. While I agree if you can't afford the All Clad, go with what you can buy. But I will offer this, good solid cookware is an investment. I am 38 and still use my All Clad frypan that I purchased when I was 16.

May 05, 2008
GDFLS in Cookware

Berndes Cookware

I never really came across this brand. Just looked them up on the web, the handles look very close to those on All Clad. Are they really that much different?

I am a solid All Clad fan, still use my original fry pan that I bought on my own when I was 16. I am 38 now, and its in better shape than I am LOL.

May 05, 2008
GDFLS in Cookware

Cast Iron Seasoning Woes

This thread was an interesting read, good to hear you are on course with your cast iron. I gave up on mine a it ago, I just never used it enough to make it worth my while, I just stuck with my All Clad. I'd have just tossed the Buca Burgers into my toaster oven and called it a day! LOL, glad to see you stick it out!

May 05, 2008
GDFLS in Cookware

Should I get a potato ricer?

I agree, if your serious for gnocchi go for the ricer.

In addition to some of the other uses already stated here, I use mine to “rice” out the wet bread I mix into my meatballs. I no longer get any a rouge clump of bread in a meatball. It almost dissolves into the mixture making for an even more moist meatball!

May 05, 2008
GDFLS in Cookware

AB's new stand mixer

I noticed the same thing, perhaps as new seasons are filmed they pick up new sponsors? I think the stand mixer is no longer a kitchenaid, perhaps it was a Viking?

May 05, 2008
GDFLS in Food Media & News

Chink's Cheesesteaks

Since enough people here give them a thumbs up, If I ever find myself in that neck of the hood, I'd give em a try. Maybe IamStarving just happen to get there on a bad day and a bad hunk of meat. Maybe the gril girls were having an off day :) I use to love this place, Brocco's, in south philly for cheese steaks, but only when the 'old dude' was there cooking them. For some reason his steaks came out so much better than anyone else that made them there, could be the case with Chinks?

May 02, 2008
GDFLS in Pennsylvania