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Just ate lobster for the first time

crab crackin' with friends is a social experience
sitting outside at a picnic table covered in paper, with a little mallet and a pick, and some good beer or a white sangria some corn and tomato salad on the side, good music playing in the background of friendly conversation.

2 days ago
cgarner in General Topics
1

Bahn Mi in the Western 'burbs?

Pho & More on Main St Lansdale (Montgomery Commons Shopping center) has a pretty good bahn mi, but it's not on the regular menu

I've had excellent Bahn Mi at Saigon2, on route 309 in Hatfield, (across from the Walmart shopping center) but they're not consistent.

I like the chargrilled pork best, but sometimes it's just ALL gristle

both places have an excellent roll, and fresh herbs

Aug 20, 2014
cgarner in Philadelphia

Mazia - new Korean proletarian food in North Wales

I'm not very familiar with Korean food, but the broth and pickles are served with most of the orders I've gotten in the Assi Plaza food court Korean restaurant

Aug 20, 2014
cgarner in Philadelphia

The decline of the Italian Hoagie

White House slices their meat too thick for my liking, but.... those FORMICA Bakery ROLLS! OMG!

I am a HUGE fan of their bread

Aug 19, 2014
cgarner in Philadelphia

Eating Raw Oysters, Is it safe?

Interesting Article... too bad I don't like my oysters with tabasco or mignonette, however I just found that the acidity only deactivates V. cholerae
(from the food and agricultural organization of the United Nations published 2009, maybe there have been new findings since)

V. vulnificus
Survival: More sensitive to environmental
conditions than other Vibrio spp.
Can survive well under refrigeration by entering
“Viable but non culturable” (VBNC) state
Survives quite well in oysters at 0–4oC
Survives to pH 5 at low salinity
Inactivation:
Inactivated by mild heat treatment and low pH
D45°C = 50 mins
D51°C = 10 mins
A low temperature pasteurization (50oC) for 10
mins is effective in inactivating the organism in
oysters
Freezing reduces the organism in oysters by 95 –
99% but survivors remain fairly stable during
frozen storage.
Inactivation at low pH is slower at lower
temperatures.
Inhibited by some but not all preservatives.
Depuration is ineffective
Relaying shellfish to higher salinity environments
can reduce pathogen numbers
Irradiation is effective and the irradiation dose can
be reduced if used at higher temperatures e.g.
increasing from 25 to 40oC means that
approximately half the dose has the same killing
effect.

Aug 13, 2014
cgarner in General Topics

Leave the gun, take the cannoli...

https://www.youtube.com/watch?v=Qrgm0...

if you're offended by "language" don't watch
LOL
"Artie Bucco Would Like You to Try Some Food"

Aug 13, 2014
cgarner in Food Media & News
1

What to do when steak (or other meats) are served cold?

"This is usually a service, rather than a kitchen issue."

If the internal temp of the steak is how the patron ordered it, and the outside of the steak is cool or cold, then you are exactly correct.

Aug 13, 2014
cgarner in Not About Food

Memorable food stories

mmmm, that sounds delicious!

Aug 12, 2014
cgarner in General Topics

Memorable food stories

that was so nice of him!
what a wonderful time that must have been

Aug 12, 2014
cgarner in General Topics

Eating Raw Oysters, Is it safe?

I realize I am jumping in on a two year old conversation... but I have really picked up on a difference in flavor and texture in the same type of Oyster eaten now in August than when I have them in cooler months. Cape May salts taste cleaner, sweeter, less briny and aren't so (I hate to use this term but it works here) "flabby" in winter time as they are in the middle of the summer.

I just resolved myself this weekend after two of the 6 that I ordered just didn't taste as good to me, that I would wait until at least November for the water to get cold before I eat them again.

As was said, it makes sense that the flavor changes. the 'life' of the water in the Delaware Bay would be vastly different in cold weather as it is in warm weather... as the water changes, the flavor of the oysters in that water, stand to reason, would change as well

Aug 12, 2014
cgarner in General Topics

Philly chef comes clean about his addictions

Drug and alcohol abuse used to be pretty common in the back of the house of many restaurants, even high end ones. I applaud him for getting the help he needed.

Aug 12, 2014
cgarner in Philadelphia

Memorable food stories

My then-boyfriend and I took a vacation to Israel and Italy… we missed our connecting flight from Fiumicino airport to Ben Gurion so we were “stuck” in Italy for a night that we hadn’t planned. The airline put us up in an old hotel in Ostia. We asked the front desk to recommend a restaurant, and call a cab. We got in and went to this restaurant right on the water and dined “al fresco”
The food was delicious the wine was delicious the views were stunning!

In Israel, we met a gentleman by the name of Denny Pinkus. He was an antiques dealer in Jaffa, but we learned so much more about him. he was an author and an artist and all around fascinating, genteel, devoted, loving person.

He took us to a Moroccan restaurant and I had tasted lamb couscous for the first time. Oh my the wonderful, rich, exotic flavors. The restaurant appeared to be as old as Jaffa itself and we ate and talked for hours.

I lost touch with him and understand he passed away a few years ago. I found a picture of him online

Aug 12, 2014
cgarner in General Topics

What food do you wash that you're sure no one else does?

I never used to wash melons, then someone once told me they're grown in chicken poop, and the idea of cutting through chicken poop skin and dragging it through the melon got to me. So now I always wash melons

I also wash chicken before cooking

Yes, I know I'm spreading campylobacter and there's no reason to wash it...but I bleach my counters, cutting boards, etc... so if it makes me feel better then what's the big deal? (and I haven't gotten anyone sick yet)

Aug 12, 2014
cgarner in General Topics

Commercial string cheese left in my purse since the weekend: still safe to eat?

I'd toss it.

Aug 07, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

I'm not a big Yelp fan, but I wish I would have at least checked before going... the concept is great, the food terrible
(all of the reviews for what we had the ramen and the pork chive dumplings, were on point with our experience)

Aug 07, 2014
cgarner in General Topics

Overdosed on Italian Cuisine

my husband will make announcements like this about "Asian" food, because I go on binges where I will drag him to an Indian restaurant, Vietnamese twice in a week, then sushi and some good old fashioned Yeung Chow fried rice... and he asks "can't we just have meatloaf for something for dinner tonight?"

Aug 06, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

I just checked the Philly board and apparently the Ramen scene in my town isn't all that great... will have to look into an NYC trip with my daughter soon for a Ramen quest

Aug 06, 2014
cgarner in General Topics

Does fish stock gel?

mmmm beef tail jello
(why does that sound so delicious to me?)

Aug 05, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

this actually gives me a reason to be happy, at least I can deduct that the bowl which I had is NOT representative of what a good bowl of ramen is SUPPOSED to taste like, and I can move on to go try and find a good bowl
(I love soup!)
thank you for the descriptions of the different broths and explaining that the accouterments do not necessarily dictate which broth will be used

Aug 05, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

The broth was bland, virtually no saltiness that I was hoping for and the only discernible flavor (despite the brown-ish color) was a faint hint of Kombu/seaweed

here is the menu

http://garcesgroup.com/pdf/revel/yubo...

Aug 04, 2014
cgarner in General Topics

Does fish stock gel?

this might be a terribly naïve question, but when you buy gefilte fish in a jar, the broth is jellied, right?

Is that done from the bones and such of the fish to make the broth/stock?

(this coming from a goy, who served piping hot gefilte fish for Passover once)

Aug 04, 2014
cgarner in General Topics

Pork Ramen, what's the broth 'supposed' to taste like

I had pork ramen this weekend for the first time. (this is not my picture, I found it online because I forgot to snap a pic before I ate)
before I pass judgement, can someone familiar with this dish describe to me what the broth us supposed to taste like?

Aug 04, 2014
cgarner in General Topics

Should spaghetti sauce be heated to taste good?

maybe something either made from cashew milk or nutritional yeast?

Aug 04, 2014
cgarner in General Topics

Does anyone remember a 70's recipe for veal scallopine that had green pepper strips, sherry and heinz chili sauce?

was it on the sweet side? It sounds like something my mom used to make that was kind of sweet

Aug 01, 2014
cgarner in Home Cooking

Should spaghetti sauce be heated to taste good?

I'm stumped for how to pull off a raw vegan pho
juice?
steep?
strain?

was it complex?

Aug 01, 2014
cgarner in General Topics

Best risotto (Montgomery County if possible)

It appears that Tavolo in Huntington Valley is closed

:(

Wonder - if anyone watching has been To San Marco in Ambler lately and is the food still good?

Aug 01, 2014
cgarner in Philadelphia

Best risotto (Montgomery County if possible)

I have not Uncle Morty, but I will now. Thank you!

Aug 01, 2014
cgarner in Philadelphia

Best risotto (Montgomery County if possible)

I'm both a snob and a fiend when it comes to risotto.
Most places leave me sad and disappointed and sorry that I even ordered it in the first place.

Can the Philly area CH'ers tell me where to get a perfect bowl of Risotto, please?

Jul 31, 2014
cgarner in Philadelphia

Oyster Craze

Why do I like Jamón ibérico better than domestic, cured pork?
Because it tastes better to me, and when I want it, I'm willing to pay for it.

Even a piece of pork that is cured the same way, isn't going to taste the same as the Jamón, because that pig has been fed a completely different diet than the pig from Spain, eating Spanish acorns.

I'm not a fan of Oysters from warmer waters. They have a different taste to me, that carries through most varieties which I've tried, from the Gulf, from anything from Virginia South... If I lived in Atlanta, I'd be willing to pay the money for Cape May Salts or even a Caraquet or Malpeque

For me, it's a superior "product" (no offense to Gulf Oyster lovers, it's just not my thing)
Supply and demand makes the financial sense.
If people weren't willing to pay for them, then the suppliers/restaurants wouldn't be shipping them

Jul 31, 2014
cgarner in General Topics

Any fix for sour crab corn soup? Baking soda?

I hate throwing away food as much as the next person and do what I can to avoid it, but JTPhilly summed up exactly what I was thinking

Jul 29, 2014
cgarner in General Topics