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They're here... well not HERE but almost

This is one of my all time favorite dinners ever

Apr 15, 2015
cgarner in Philadelphia
1

They're here... well not HERE but almost

Well, we had no luck with Soft Shells at Dock's Oyster House... the special was Cape May Fluke, francaise with crab meat, spinach and tomato
I've had it before, it's delicious, but I wasn't in the mood... opted for grilled salmon just cuz I haven't had that in forever
We started with a half dozen Cape May Salts and a half dozen Malpeque's and a Bombay Sapphire Martini
(it's near the end of "Oyster Season" for me, I find I do enjoy them best in the colder months)

Apr 13, 2015
cgarner in Philadelphia
1

They're here... well not HERE but almost

Sounds wonderful! We are going to AC this weekend and we snagged a 5:15 reservation just to make sure that they don't run out of softshells
(LOL, we're like my grand-parents' getting the early bird special)

Apr 10, 2015
cgarner in Philadelphia

They're here... well not HERE but almost

My sister ate there for the first time last week, said the food is excellent.

Apr 07, 2015
cgarner in Philadelphia

They're here... well not HERE but almost

dndicicco, (by the way my grandmother was a DiCicco) how did you prepare them?
Knife and Fork in AC offers either breaded and fried or pan roasted... they dredge in a little flour and seasoning and it's fan-freaking-tastic!

Apr 07, 2015
cgarner in Philadelphia

They're here... well not HERE but almost

So the Knife and Fork in Atlantic City (don't move this, I'll make it relevant to Philly) posted pics of the first soft shell crabs of the season, flown in this weekend from Florida

Yay!

Anyone see them this early in and around Philadelphia (Montgomery Township??)

Updates on Mainland Inn?

LOVED That place, I am born and raised in Lansdale and will never forget the Tremont

Mar 18, 2015
cgarner in Philadelphia

Updates on Mainland Inn?

from the perspective of another person in the industry (who hasn't worked with this chef) he's getting rid of people rather quickly if he deems them unfit for his kitchen. I actually admire that (in a way) but some may feel that he's not giving people a chance
I think maybe he can spot talent and work ethic and if you don't have both, then you're gone

Mar 18, 2015
cgarner in Philadelphia

The proportion of water in generic butter is getting ridiculous!

thing is, if you're baking with it, butter which has a higher moisture content can ruin a dish
I lost a cheesecake to cheap butter once, never again

Mar 10, 2015
cgarner in General Topics

Tiny meatballs for Italian Wedding Soup

That's good to know! Thank you for the link We have a friend with a Pizza place, they have awesome "home made" meatballs
we know that he buys them from somewhere but he got a little miffed with my husband when he asked him who the purveyor was (LOL)

Mar 09, 2015
cgarner in Philadelphia
1

Do you test-run a preparation before making it later for guests?

I made a scallop and salmon mousseline and chicken with pink and green peppercorns for my first “adult” dinner party

My mother gave me her Great Chefs (PBS) series cook books and these recipes spoke to me as so “fancy”

http://www.greatchefs.com/chefs-and-r...

http://www.greatchefs.com/chefs-and-r...

ETA: for dessert, my "tried and true" was a raspberry mousse in a dark chocolate cup

Mar 04, 2015
cgarner in General Topics
1

When a food is good it's good......when it's bad it's eeeehhhhhhh

^^THIS^^ yes!
I don't consider myself to be a pizza snob, but go to ANY local corner pizza place instead of Pappa John's/Pizza Hut/Domino's

Mar 04, 2015
cgarner in General Topics

I eat it my way

I have "textural issues" with most legume soups because of the same, I do not care for the thick, porridge style soups, I am a broth soup person

Lentil and chick pea are the ones which I know I can control, split pea or navy bean are for my husband... I rarely enjoy it

(but I will start watering down and see how I feel about that)

Mar 04, 2015
cgarner in General Topics

When a food is good it's good......when it's bad it's eeeehhhhhhh

nearly everything on this list plus
Crab cakes - they're usually with lots of filler, red/green bell peppers, and overly aggressive seasonings which ruins the subtle sweet flavor of the crab

Mar 03, 2015
cgarner in General Topics

Borgata A C

it's my second favorite place to eat in AC
(we just like Dock's a little better)

Mar 03, 2015
cgarner in New Jersey

Borgata A C

Staying on site, I've only ever eaten at Bobby Flay Steak, we had a fantastic meal and the service was excellent, it's pricey, but I guess no more than the other high end restaurants in the casinos

Mar 03, 2015
cgarner in New Jersey

Updates on Mainland Inn?

I have inside itel that they already have had significant turnover in the kitchen. The Chef is no joke! (Glad to hear it too!)

When a food is good it's good......when it's bad it's eeeehhhhhhh

My mom loves Outback's lamb chops. I've never had them but she thinks they're great (who knew!)

Mar 02, 2015
cgarner in General Topics
1

Atlantic City Restaurant Week anyone going?

I'm not a regular on the New Jersey Board but I came here to see if anyone was talking about Restaurant week,

we're on the fence. The best menu I've seen so far (for the money) is at Knife and Fork

Mar 02, 2015
cgarner in New Jersey

Borgata A C

I second Gastronmic's recommendation!

no Casino markup, excellent service, freshest seafood you can get, and the quality of the red meat is beyond reproach!

the steaks and lamb there are just perfect!

Mar 02, 2015
cgarner in New Jersey

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

I have an "internet friend" from a recipe website that dry ages her own beef, she got the recipe from The Food Network, and is fortunate enough to have a second refrigerator in her basement
it scares me
I leave that to the professionals

Feb 27, 2015
cgarner in General Topics

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

I often wonder about the controlled rotting of meat which is 'dry aging' or 'wet aging' compared to oh, dam! I left those steaks in the fridge too long

Favorite broccoli raab (rabe) preps?

Rapini/Broccoli Rabe, used to be so bitter, that I remember my grandmother used to blanch it twice

Feb 26, 2015
cgarner in Home Cooking
1

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

I don't know, nothingswrong, bagged spinach never seems to last for me, so having one that's a week old and not mush on the bottom seems pretty incredible

Feb 24, 2015
cgarner in General Topics

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

My grandfather once threw out a plate that I let our dog eat leftovers off of (we did it all the time, I just didn’t know that we weren’t supposed to do that in front of Pop-Pop)

he also would yell "Schifoso!" when we let the dog kiss our face! hahaha

Feb 24, 2015
cgarner in General Topics

Food storage Russian roulette: what's your riskiest food safety gamble that went okay?

I have a week old bag of fresh bagged spinach in my garage (it’s cold out there)
I use the garage during the winter months to cool down soups, if it’s late, it stays in there overnight and goes into serving size portions for freezing in the morning

I have a big pack of chicken breasts which I plucked from the deep freezer at 7am, sitting in the kitchen sink right now, defrosting
(I always do that)
I once read that Michael Ruhlman leaves a pot of chicken stock on the stove all the time

Feb 23, 2015
cgarner in General Topics

The Long Island? Cocktail or Not?

Hubby and I used to go to an “old man bar” local to us, because they had really good food. Everyone used to rave about their L.I.Ts
The bartender “big head Steve” (every good bartender needs a nickname) finally talked me into having one and it was fan-dam-tastic

Plenty of fresh squeezed lemon juice, some fresh lime too, and I don’t know what but I loved it

We tried and have not been able to recreate at home, we decided that it was one of those moments in time… here then gone, you can’t always recreate but that’s okay

Feb 23, 2015
cgarner in Spirits

Can yellow and orange bell peppers be substituted for green?

In most cases, I'd say yes, you can
there's definitely a difference in the taste, but it's not like you're trying to sub out yellow/orange peppers for poblanos or something like that

Feb 23, 2015
cgarner in Home Cooking

Former Taco Bell Employees, Please Help!!!

I worked at Taco Bell in 1986 and we had a fryer, we used to fry the shells, the flour tortillas that made the taco bowls (remember them?) and the flour tortilla strips that we made into cinnamon chips

Feb 20, 2015
cgarner in Home Cooking

Favorite broccoli raab (rabe) preps?

Cut off the bottom, stringy part
separate the florets from the stems and leaves
roughly chop the stems and leaves
bring a big pot of water to a boil and salt generously
add the stems and leaves, just as they are getting tender, add the florets
cook till just tender, drain, but reserve a mug full of the cooking liquid

in a small sauce pan, add about a 1/4 c olive oil and evenly sliced garlic (about three cloves, depending on the size)
they don't have to be very thinly sliced, but it's important that they're all sliced evenly
bring the cold oil/garlic up to heat slowly
Cook the garlic in the oil over medium heat till the garlic gets toasted and slightly browned, add some hot pepper flakes at the end (to your liking)

Pour the hot oil/garlic mixture over the cooked greens, gently toss and add some of the cooking liquid back into the pot if needed.

Now it’s ready for sandwiches, to serve as a side, to toss with pasta and browned sausage… etc

Feb 20, 2015
cgarner in Home Cooking