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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

Philly Food For The Afterlife

This is a tough one... if you look at this from the Egyptian Pharaoh's perspective, that you're being buried with things so that you can have them with you in the afterlife... hmmm

Milk Gelato from Capogiro
Roast pork sandwich with provolone and long hots from John's Roast Pork
I'd put it in my will to have someone ask Chip Roman to make the Foie sphere thing I had once on a tasting menu that had a center of sour cherry (I think?) deliciousness!
a bottle of Alban Vineyards viognier (okay, it's not a "Philly" thing but I need to wash all this down with something)
if I can't have the wine, I'll also take a REAL Black Cherry Wishniak (I don't think that Stewart's tastes much like Frank's that was my favorite)

Dec 19, 2014
cgarner in Philadelphia

ILLG'S IS GONE!!!!!

I'm going to defend the Q-Mart too!
Yes it looks terrible inside
always has, probably always will but some of the food there is AMAZING, including two excellent butchers, Davis and Fredericks
Fleck's sticky buns are an institution and they have springerle cookies (which aren't that easy to find, and they're my hubby's favorites)

Latin Flavor has authentic, delicious Puerto Rican food
Theo's Gyros are excellent!

RA's deli has some Pennsylvania Dutch offerings, locally made bacon and smoked meats as well as cwdonald mentioned Davis Meats does as well

The produce vendors are really good there too

don't discount the place just because it looks like a hell-hole and some of the customers there are a little scary

the place is a gem!

Food Safety in Philly Restaurants

I'm not liking their take on a rating system either.
First off, the health department doesn't have the resources to inspect every restaurant every year, or more. As previously mentioned (by cwdonald) a restaurant who may have opened over a year ago, with one good inspection at that time, now looks to be a 'better' restaurant than one which has been open for many years and has been cited here and there, and then made proper corrections.

meanwhile restaurant A could have had a myriad of things going awry in the kitchen relative to food safety and we don't know about it because the Health Department hasn't been back and the new issues haven't been discovered

Dec 09, 2014
cgarner in Philadelphia
1

Gordon Ramsay Steak

I always thought that Gordon was known for his shepherds pie?

Dec 02, 2014
cgarner in Las Vegas

Paradiso's 10th Anniversary Dinner Recap

Wow! that's like the all stars of food there, the menu looks absolutely fantastic
what an honor. I'm truly impressed
(did you say hi to Georges?? LOL)

Dec 02, 2014
cgarner in Philadelphia
1

Jenny O Turkey

I’m with you, I’ve had bad experiences with Jennie O turkey similar to the OP…

This year, we got our fresh turkey from Wegman’s and it was very nice, I don’t believe that they inject with solutions

I have spent $$$ on a Heritage bird locally and the results were WONDERFUL, and I’ve also bought other turkeys locally from farmers (not heritage breeds, but still excellent) This year I dropped the ball and didn’t order any ahead of time. The Wegman’s bird was very good

I tried the spatchcock method this year and the breast was done and the legs were still raw in the middle, I had to pull the breast off and return the dark meat to the roaster… won’t be doing that again

Dec 02, 2014
cgarner in Home Cooking
1

Don't Cook a Turkey If It's Tamales You're Thankful For

Okay, so for all the people who are so upset about this
You do realize that the first "Thanksgiving" they probably didn't even HAVE turkey, or stuffing or all of the other "white people food" that is considered "traditional" today?
And as long as a family is gathering and giving thanks, why SHOULD they be held to this made up Turkey/stuffing/green bean casserole b/s tradition?
Get off your red, white and blue high horse and accept that this country is made up of MANY cultures and integrating Thanksgiving (an American tradition)into whatever culture is someone's homeland is what this country is all about.

Nov 18, 2014
cgarner in Features

Who Makes Mac & Cheese without Bechamel/Mornay?

I think that's how my step-mom makes her mac and cheese only she adds stewed tomatoes... it's awesome, probably my fave recipe because I don't feel like a load after eating a bowl of it
(stewed tomatoes in lieu of ketchup, give it a try!)

Nov 11, 2014
cgarner in Home Cooking

supermarket closing

I’ve never shopped at Bottom Dollar
I have and do on occasion go to Aldi

I don’t know if the meat varies from store to store, but I will NEVER buy a piece of “fresh” meat in an Aldi grocery store ever as long as I live… I did once and it was so saturated with whatever that “solution” that they use to pump up the volume of a piece of meat is, that the pork chops tasted of only chemicals….

I also “cheaped” out once on making a cappuccino – fudge cheesecake and bought all of my dairy ingredients there…. the one and only time the recipe failed… it was a watery soggy mess
I’m convinced that the whey/water content on all of their dairy is much higher than that of better brands (daisy sour cream, Philadelphia brand cream cheese, etc)

That being said – if you’re on a tight budget, you can feed your family shopping Aldi in a fairly decent manner. They do have frozen fish fillets at reasonable prices, their milk and eggs are as inexpensive as you can get, bread and basic produce are all way below even Wal-Mart prices, their dry goods are a very good quality and also very inexpensive

Nov 11, 2014
cgarner in Philadelphia

Free range eggs in Montco

I think that Quarry Hill Farm in Harleysville has free range eggs

Necessity farm (formerly Hendricks) in Telford is a little further away, but I must tell you they have the most delicious eggs and milk I've ever tasted.

Nov 11, 2014
cgarner in Philadelphia

ISO Rolled stuffed turkey breast

Nov 06, 2014
cgarner in Home Cooking

The name is driving me crazy

I just checked out google maps and it's either that or Fox& Hound, but I wouldn't consider that to be upscale

Nov 06, 2014
cgarner in Philadelphia

$3,750 Sticker Shock at Bobby Flay Steak

there's no audio on the cctv footage, they could have been telling the guy a knock knock joke for all we know

it's their spin they're trying to make the guy look like he was trying to pull a fast one

Nov 06, 2014
cgarner in Food Media & News

$3,750 Sticker Shock at Bobby Flay Steak

She's lucky that they didn't make the server responsible for the difference in the list price vs what they wound up charging the guy

Nov 06, 2014
cgarner in Food Media & News

$3,750 Sticker Shock at Bobby Flay Steak

Totally off Topic, but I give you a BIG thumbs up for mentioning Dock's

it is our "go to" place for dinner
(though we did recently have a phenomenal meal at Nero's in Caesars)

Nov 06, 2014
cgarner in Food Media & News

$3,750 Sticker Shock at Bobby Flay Steak

^^^^you nailed it!

Nov 05, 2014
cgarner in Food Media & News

$3,750 Sticker Shock at Bobby Flay Steak

To say that a bottle of wine is "thirty seven fifty" is misleading and/or irresponsible

It was irresponsible of her to suggest a bottle of that price to someone who orders as a novice in the first place, it was even more irresponsible KNOWING that he's a novice to state the price in that manner.

Especially when you have bottles under $40.00, but regardless any bottle that has a price tag in the four digit range should be stated as "three thousand seven hundred fifty dollars"
(at which time you can do that comical spray/spit of the sip of water that you were taking immediately after you ask the waitress how much)

Food and wine magazine and the like [Moved from New Jersey]

I used to have them ALL
every damn issue since the 90's of Gourmet and Bon Apetit magazines
THEN I was foolish enough to subscribe to the Food Network Magazine

I wound up boxing them up and giving them as presents (entire years' worth per box) at our family holiday gathering, the rule is that you cannot spend money on a gift, it must be something that you already have... I have some in-laws who wind up fighting over the gifts now (we do a swap, you can steal...)

Nov 05, 2014
cgarner in Food Media & News

$3,750 Sticker Shock at Bobby Flay Steak

http://www.bobbyflaysteak.com/file/22...
complete with the "offending" wine on page 14

(I have to admit, I'm pleasantly surprised to see that there are a few wines on the list that are under $40)

Tinto

thanks! I thought I picked up a paprika flavor, and yes it was a bit smokey, but not that "smoked paprika" taste (that seems to overpower everything, whenever I try to cook with it)
:-)

Nov 05, 2014
cgarner in Philadelphia
1

$3,750 Sticker Shock at Bobby Flay Steak

I agree with JTPhilly, that's not a fair comparison, cars are advertised with prices, wines are not

"I asked the waitress if she could recommend something decent because I don't have experience with wine,"

If you don't really know anything about wine, you MAY think that $37.50 for a bottle of wine is realistic
(it'd be a helluva deal in a restaurant like that, but HEY who's to say it can't happen)

Pasta/noodles in soups

Thank you all, I get the idea of adding separately... makes the most sense.

corneygirl, those "noodles" remind me of Pennsylvania Dutch "Bott Boi" only cut into strips
(yum)

Nov 05, 2014
cgarner in Home Cooking

Pasta/noodles in soups

I love soup...
I love soup with some sort of pasta in it even more!
My problem is that I NEVER make a small pot of soup, so the pasta generally winds up mushy for leftovers

Are there any good pastas/pastinas/noodles to use that won't wind up mushy when reheated?

Nov 04, 2014
cgarner in Home Cooking

Is Tony Luke's in Hockessin worth a try?

Remember when Pat's tried franchising?
Remember how well that went?

I wish the guy luck...he seems like a nice enough fella'

Nov 04, 2014
cgarner in Philadelphia

seafood in alfredo sauce

safe? yes, but in addition to what monavano said about the sauce breaking, when you reheat, you'll also wind up with rubbery shrimp and the crab may shred up a bit much

Nov 04, 2014
cgarner in General Topics

$3,750 Sticker Shock at Bobby Flay Steak

http://www.nj.com/business/index.ssf/...

Do they even HAVE a bottle for $37.50 at Bobby Flay Steak?

a similar story was told on the local morning radio program, the waitress for a table of four suggested a bottle of wine for the table, the bottle of wine was over $2,000
They also called the manager... who handled it by knocking the price down to $850 and splitting the wine off from the food bill

Nov 04, 2014
cgarner in Food Media & News

50th birthday celebration in the suburbs

which burbs?
Montgomery County?
Bucks?
Chester?

Nov 04, 2014
cgarner in Philadelphia
1

Is Tony Luke's in Hockessin worth a try?

I don't think that any of the outposts are really as good as the original on Oregon, but some are better than others (I probably shouldn't say that, since I haven't been to the original in a few years)

The one at Citizens Bank Park stinks, the one in Wildwood is good, the one in the KOP Mall is meh, just OKAY, the one in the Tropicana is very good

I've seen zero consistency with his franchises, which may be a problem for Mr. Lucidonio.

Nov 04, 2014
cgarner in Philadelphia

Tinto

after checking the website I realize that the corn fritters were
SURULLITOS, described as Langostine & Corn Fritters, which is probably why I couldn't help but make the Mrs. Pauls Clam Strip comparison

Nov 04, 2014
cgarner in Philadelphia
1