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old fashioned deviled clams

I double checked the menu at Rick's Seafood in North Wildwood, they do deviled crab but not deviled clams

Jun 09, 2015
cgarner in Philadelphia
1

old fashioned deviled clams

Snockey's in South Philly I know exactly what you are looking for and yes, I believe that they still do have them

(I haven't been there in a couple years)

Jun 05, 2015
cgarner in Philadelphia
1

Philly Hounds - what is a Long Hot?

these look like the "long hots" that I grew up with, but I've seen different variations, some use the light green/yellowish long peppers,
some use a more substantial, smoother pepper (nj long hot hybrid)

My grandfather grew peppers that looked similar to the curled/wrinkly ones, he would keep seeds from the hottest plants each year, till eventually they were too hot for anyone but him to eat
(then he'd start over with a new batch, and keep a row of peppers for just himself)
he started in hot beds and in the late spring, he was everyone's best friend who wanted seedlings (LOL)

May 22, 2015
cgarner in Philadelphia

Reopening of the Collegeville Inn?

Collegeville Inn was the first place I ever had frogs legs... Ha, the memory just came to me. My family wasn't big on smorgasbord dining, so we were only there on a few occasions. My brother in law was the property manager at the last reincarnation... the flooding is a real issue.

May 11, 2015
cgarner in Philadelphia

First sip of the day

I have been doing the same, and adding ginger and cayenne pepper and/or tumeric
I have given up coffee for a while, it wasn't easy but putting this morning tonic into my coffee mug to sip on my way to work (what I used to do with my coffee) is somewhat of a comfortable replacement

May 11, 2015
cgarner in Not About Food

Glenside-Jack Frost-Oh No!

I've never eaten there, but every time I drive past, I think to myself "that's what I want to do with the rest of my life"
no, I'm not even kidding
like a food truck only better

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