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Let's Talk Smoothies!

I have a green smoothie every morning for breakfast
variations:

(I freeze all fruit ahead of time and make up little baggies of mixtures to save time in the AM)

all of these get about 4-5 spinach cubes (I blend and freeze spinach ahead of time too)

I use water as the liquid in these as well

pineapple
lime
cilantro
a spoon of coconut oil

apple
cranberry
cinnamon
honey

pear
ginger
honey
(this goes great with just a little bit of rosemary too)

melon (mixed)
mint
ginger

melon
cucumber
ginger
(honey if needed)

banana
orange
strawberry

pineapple
mango
ginger

blueberries
rolled oats
honey
cinnamon

"morning margarita"
limes
lemons
oranges
grapefruit
honey

Mojito
lime
mint

about 18 hours ago
cgarner in Home Cooking

A Question for the Dragon-Mouths !

am I the only one that had to google jour fixe?
;-)

about 18 hours ago
cgarner in General Topics

How to eat healthy as a picky adult

that's how my husband eats them (he LOVES limas) I don't know what it is, I try and try, there is this one thing on earth that I really just do not like!
(and I eat EVERYTHING!)

2 days ago
cgarner in Home Cooking

How to eat healthy as a picky adult

I was thinking the same thing... I realize that not everyone grows up with the same rules... in our house it's always been "two bites"
if you hate it after two bites, you don't have to eat anymore
my kid eats pretty much everything now, except we both share the same aversion to lima beans (we keep trying though, since you know your tasted change and whatnot)
I digress, OP should maybe start the "two bite" rule
just drop the self inflicted "picky eater" moniker and pick up something different each time you go to the store

Jan 27, 2015
cgarner in Home Cooking

Which Garces restaurant has the best food and experience?

http://chowhound.chow.com/topics/9942...
went for the first time in November and we've been back twice since then and the food never fails to impress me

last time we had Boquerones with pickled veggies and pine nuts, (each little filet was wrapped around a mixture of the veggies and topped with the chopped pine nuts, the albondigas from the "dinner" menu, so they included a poached egg LOVED IT! and
(taken from the menu for full description)
BRUSSELS SPROUTS Crispy Guanciale, Black Truffle & Pine
Nut Escabeche, Meyer Lemon, Idiazába
so much going on, it was maybe a little too much going on, but the brussels sprouts were perfectly cooked and the crispy guanciale was a treat!
I don't know how 'authentic' Basque the menu is, but the food is delicious!

Favorite pheasant recipes?

My mother used to make pheasant as her "for company" dish, she'd roast with bacon and herbs and serve with a pink peppercorn cream sauce

it was really good!

Jan 23, 2015
cgarner in Home Cooking
1

Restaurant Bucket List

I've never been to Morimoto, friends of ours went once. Hubby not such an adventurous eater.
First they were fully expecting Masaharu Morimoto to be there and, well, he wasn't. :-(

Then they ordered omakase, and some of the items were not exactly to the taste of either of them.

That's all MY husband had to hear (I am the one who has expanded his palate beyond meat and potatoes, but it's still somewhat limited)

So... maybe Morimoto for a girls night out for me!

Jan 16, 2015
cgarner in Philadelphia

Restaurant Bucket List

What Philadelphia areas should be on EVERYONE's bucket-list? The absolute Must - Do Places?

Jan 15, 2015
cgarner in Philadelphia

New Year's Disaster at Mica Chestnut Hill

there are die hard Chip Roman/ Jason Cichonski fans here, I surmise that they're taking the post personally

Jan 15, 2015
cgarner in Philadelphia

Sancho Pistola's Girard Ave

I caught a portion of Aaron Sanchez's show Taco Trip, in Philadelphia and one of the places he was at was Sancho Pistola's on Girard Avenue

they were serving up their take on scrapple, in a taco (it actually looked REALLY good!)

has anyone been there and http://www.sanchopistolas.com/
am I missing something but where are the scrapple and egg tacos?

Jan 15, 2015
cgarner in Philadelphia

No pork for you! - Chipotle pulls pork from many stores

I don't know about YOUR Chipotle, but the Carnita at MINE is delicious
Chipotle is pretty much the only "fast food" that I eat, and I rarely get anything other than the carnitas

I'm not saying they do everything "right, but at least they're trying

Jan 15, 2015
cgarner in Chains
1

Anchellini or Piombi pasta = Israeli Cous Cous

I'm right about this, aren't I? they're the same thing?
I just figured this out last night!
Are there any other "same things" in different cuisines that I'm missing?
(I feel like I've been hiding under a rock!)

Jan 15, 2015
cgarner in General Topics

The Olde Bar Opens ...

They make large batches with HUGE turtles
I've seen kitchen pics when they come in, it's a little unnerving to see pictures of a headless turtle, but boy it does make some good soup!

Jan 14, 2015
cgarner in Philadelphia
1

The Olde Bar Opens ...

but Sal, with the whole "nose to tail" movement, don't you think the demo would appreciate the tripe?

Jan 13, 2015
cgarner in Philadelphia
1

The Olde Bar Opens ...

The Oyster House on Sansom Street has it
It's been three years since I've had it there, I wasn't pleased and never tried it again
it was sweet and there was some other very off putting flavor
I loved the Snapper soup at the William Penn Inn and at Indian Valley Golf Club growing up, this was some other version

Jan 13, 2015
cgarner in Philadelphia
1

What happened to Kelchner's?

RIP Breyers Chefpaulo!

Jan 13, 2015
cgarner in Philadelphia
1

Help with fresh clams from Costco: ALWAYS SALTY

Yes! Yes! Yes! I don't really care for any bi-valves from South of the Great Delaware Bay in the Winter, and nothing South of Quebec in the summer.

Jan 12, 2015
cgarner in Home Cooking

Help with fresh clams from Costco: ALWAYS SALTY

when you add the clams, also add about a half cup of white wine
take the clams out as they open
taste the liquid, if there's a lot, you don't HAVE to use it all
you can also cut it with some of the pasta water
(I always take out a mug full just before straining)

go ahead and salt your pasta water as you usually do,
when you're tossing the pasta with the liquid from the clams, drizzle some extra EVOO and then some of the pasta water again if needed, fresh parsley and some grated cheese

Jan 09, 2015
cgarner in Home Cooking

Le Bus Outlet Store in King of Prussia

I work here in KOP, I never even knew it was here

Thanks for the reco Uncle Morty, I'll check it out soon

Jan 09, 2015
cgarner in Philadelphia

What happened to Kelchner's?

Maybe they just changed their cocktail sauce recipe? (which would be a shame too, but less of a shame than if they had changed their horseradish all together.

Jan 09, 2015
cgarner in Philadelphia

The Olde Bar Opens ...

I should have scrolled down, now I feel silly looking for snake on the menu

The Olde Bar Opens ...

I have great memories from Old Original Bookbinders...

(I had a crush on the waiter that was convicted of killing one of the Philly Mobsters back in the day)

I just checked out the menu...maybe they'll bring back the Friday bouillabaisse... (wishful thinking!)

and I'm with barryg, if you're going old school, you HAVE to have the little cruet of sherry along side of the snapper soup

Jan 09, 2015
cgarner in Philadelphia
1

Creeds In KOP

It was one of those situations where we chalked it up to just enjoying the camaraderie and the stories of the "old days" and didn't focus on the food.

Seriously though, I would never recommend it to anyone.
There's Sullivan's, Morton's, and Ruth's Chris steakhouses all within less than a two mile circumference as well as Legal Seafood, it's a wonder that this place can stay open.
I'd eat at anyone of those places before I'd go back

Jan 09, 2015
cgarner in Philadelphia

What happened to Kelchner's?

I just looked them up online, because i thought I heard a while back that they were going to sell out, or move or something but I can't find any evidence that actually happened

Jan 08, 2015
cgarner in Philadelphia

Creeds In KOP

We had a farewell lunch for a coworker, there were 16 of us

The first courses came out very quickly (some ordered a cup of soup) but the entrées took quite a while (a non-drinking group too, usually servers will hold up entrée’s if the group is having wine or cocktails, etc…)

The reviews of the various items ordered were “okay” to “not good”
My fish tacos were in the “not good” category
Oily small pieces of blackened fish, on a stale corn tortilla that tasted of gas, topped with some overly sweet, watery slaw that was supposed to have apple in it.
The presentation of the tacos was nil! Literally just slapped onto a plate

Another had a burger, which she said was “okay”, however she asked for it medium rare and there wasn’t even any pink left in the middle

The meatloaf sandwich “ground filet mignon” was (to me not surprisingly) dry and had little flavor

The crab cake was not served as it was listed on the menu, and I was told that was quite bland as well

I feel bad, I know that the owner of the company really was trying to send my co-worker off at a nice place with good food…

Jan 08, 2015
cgarner in Philadelphia

Q Mart (Quakertown)

I agree with Red Head, the fried pork chops are good, get some “jo jo fries” to go with them!
(so bad for you but so good, tender moist fried potatoes!)

My favorite is Sabor Mi Tierra, the Puerto Rican restaurant

We can’t go to Q-Mart without a stop there (my daughter just won’t allow it)
The roasted pork shoulder (pernil) is always wonderful, especially with their rice (arroz con gandules) and beans (Habichuelas Guisadas) they have pieces of potato)

We also always get the Pastelillos (empanadas) you have to wait for the pork, they make them to order, but they also have beef, beef & cheese, chicken and chicken and cheese (we’re not fans of the ones with cheese)

They have fried pork skin AND They have another version of chicharon (Dominicano) that looks like thick pieces of pork belly, scored and fried.

We always get a few pieces of the pork skin (because it’s just that good) my son tried the chicharon Dominicano and he liked it, but it’s maybe an acquired taste

Another favorite, especially if you’re taking home to feed a large crowd is the chicken stew (pollo guisado) it’s tender pieces of chicken in a flavorful broth, with tomato, potatoes, I think peppers, (it’s been a while since I’ve had it)

The ONLY thing that I ever had there that I thought was just “meh” was the pasteles

I was expecting more like a Mexican Tamale and it wasn’t, it wasn’t bad, it just wasn’t my favorite
Their mofongo is really good too, but they don’t always have it
If you’re adventurous they also have pig ear stew, it’s tasty but the texture is something that maybe you have to be accustomed to.

So yeah, we’ve tried most things on their menu
It’s very very good, traditional Puerto Rican food.

Theos Gyros are also my husbands’ favorite
Really the only good thing there is the gyro, but it’s REALLY good and they have birch beer so that’s a plus for me!

pork butt roast time

For a Pork Butt, I would go to internal temp of 190-195 so that you don't wind up with a tough piece of meat

Butt should be cooked low and slow so that you get that wonderful, shredded meat, to do in this manner, it's about 40-45 minutes per pound, if bone in, about 30 minutes per pound if boneless

Dec 22, 2014
cgarner in Home Cooking

ILLG'S IS GONE!!!!!

Ken's Roast Beef! Roast beef sandwich with a little dollop of kelchner's horseradish
delicious!

Dec 22, 2014
cgarner in Philadelphia

ILLG'S IS GONE!!!!!

I won’t try to convince you that you should overlook surroundings if that is what is important to you, and that is what contributes to your enjoyment of a meal, I completely understand it. I’m able to compartmentalize my dining expectations and experiences.

I thought Chowhound was a place that we would share our discoveries of unexpected places to get good food.

We can go on Zagat and see that places like Bibou, Vetri, Vedge all have wonderful food, but it’s kind of “expected” that they would have excellent food, right?

But put in the “who knew” column that you can get authentic pasteles, mofungo, arroz con cuchifrito and the tender, salty, just-fatty-enough roast pork.

Or that there’s a pickle guy... any kind of pickle you want, he’s probably got it!

Fresh roasted peanuts

A place that sells old fashioned hard to find candy

These are the kinds of things that I thought we as “chowhounders” were all about
Not just eating at Michelin rated restaurants

I love to hear about places that have really good food, in places/settings that you would otherwise overlook.

So, with that parameter in mind, yes, I stand by calling it a “gem”

Minestrone Soup

http://www.providencejournal.com/feat...

the chickpea minestrone on this page from Michele Scicolone is wonderful, I've made it several times and it is a great 'base' recipe... you can change it up with different beans, veggies and pasta

Dec 19, 2014
cgarner in Home Cooking