More Tony!!!!

https://www.youtube.com/watch?v=Bif8b...

Before anybody busts my chops about this post being old, I started it, and I can end it.

And now I can.

http://www.goerie.com/apps/pbcs.dll/d...

Yeah, I can do this:

http://www.bluekaleroad.com/2013/03/a...

And ...

Try Tommy Moloney's in Maspeth.

http://www.tommymoloneys.com

Now I must continue my search for a Philadelphia retailer.

Oh, yeah, Kendall, been wanting to go there. Thoughts anyone?

Schwa would be great ... if we could get in. Goosefoot looks very interesting but might be a bit pricey for me at present.

Does anyone know if Kabocha (Chef Chin from Bonsoiree) will be BYOB?

http://kabochachicago.com/

Hard to believe there isn't a definitive Chicago BYOB list here so how about we start one? (Selfishly, I am coming back to town and am looking for recommendations).

LM Bistro (French)
no corkage on Monday
http://lmrestaurant.com/wine.html

Home Bistro (Contemporary American)
BYOB?
http://www.homebistrochicago.com

I miss Cafe Bernard :-(

Good gravy, does anyone make a decent one under $100?

I came upon this posting and would love to try this but couldn't guess what cut to ask for from my selection of (largely) Italian butchers.

http://www.roboppy.net/food/2011/08/b...

Any thoughts are appreciated.
(I did not think the original commenters nailed it).

Bumping this because I could use the answer to this. Planning on making some for Valentine's Day.

Came upon a Sara Moulton recipe and was reminded that I love rock shrimp, but that I haven't had it since I lived in the DC area. Any ideas how easy (or hard) it is to find around here? Would Ippolito's, John Yi or any of the the markets Washington Avenue carry it?

Thanks in advance.

I also subscribe to the size theory. If you can see it and you can cut it without a ton of effort, sure, but don't kill yourself over it.

What about this
http://www.squidoo.com/sweet-cicely

I haven't tried it myself, but when I read about it I was intrigued.

@greygarious: Thanks, I had been off the site for a while but am glad to read of your experience. I will give it a try - but may simply have to reign in my expectations.

Really? I didn't know, hmm. Thanks for the heads up!

I just learned of another Staub sale today. 4qt + 4 minis for $130. I own the 5qt but would love the minis.

http://www.surlatable.com/category/ca...

The ricotta might well qualify as a last meal request.

Agree with Bibou, Sunday a steal - four courses for $45 and you get choices within the courses

+3 Artisan Boulanger ... best in town, different than Faragali (French, not Italian) and still better.

Termini on S. 8th (and in the Reading Terminal Market) sells St. Joseph's day cakes with cream or mascarpone but only once a year, around Lent. Try them when they have them.

Will be travelling thru and have two questions:

1) When talking about Providence style pizza, are we NECESSARILY talking about strips or is there something else;

2) where do the locals go?

Thanks!

IMO, Indian Restaurant is good, not great, and a bit over priced. I would break out of South Philly and hit UCity or the area JUST west of there (like Chaat House, to name but one).

NB: I live in South Philly, lived in Manhattan's Curry Hill for five years and go to UCity for my Indian fix.

Tony Luke's on Oregon will be mobbed but always good. The steaks are well regarded, but I prefer the roast pork with provolone and rabe.
http://www.tonylukes.com

Any luck with Iovine in the Reading Terminal Market?

Looking for thoughts on who has the best udon. Would like a place with some variety, including curry udon, if possible. Thanks in advance.

Thanks all, will keep you posted.

@gardens4me: I would like to do some container gardening with it but fear the opportunity to do so this year has passed. (You correctly surmised I am in the city, though in South Philly so I have some room).

Looking to make Lemon Verbena Ice Cream but don't know where to get it fresh. If I can get it at one of the markets on Washington Avenue but it goes by another name, please let me know.

Many thanks!

OK, I'm back. And fearing the worst. I worked with a nearly identical recipe
http://eaterie.wordpress.com/2011/05/...

The only things I changed?

1) wooden spoon, not heatproof spatula
2) I tempered the eggs first (NB: one yolk broke, so more like 4.5 yolks not 5)

My problem? I never got it to coat the spoon. I am more a cook than a baker, but it appeared to me the eggs broke. I am guessing I whisked too hard, too long or with too much heat - though I did not have it on medium, it was closer to low (gas).

I have it in a bain marie at the moment and will finish it out but I sense failure. What should I have done to get a more custard like consistency, to coat the back of the spoon?

Thanks.

It's easier for me to purchase 2c cream than 2.5, so I have taken a stab at recalculating the ratios.

Q1 - Am I far off?
Q2 - How may I need to adjust heat and/or steep time?

2c. heavy cream
3/4c. plus2.5 tsp milk
3/4-1c.fresh mint leaves
1c. sugar
4 large yolks
pinch kosher salt

Thanks, this will be my first ever batch ... using a Cuisinart ICE-20 model FWIW