GreaseFire's Profile
duck fat
Wegmans carries the Dartangan brand. Pricey stuff....but worth every penny . Near the packaged meats section.
Lunch/Dinner next weekend.
I'm in the city next Fri/Sat/Sun all day and need some ideas where to catch lunch and dinner. Meal breaks are short, so quick food is best. Going cheap here....ideally some good ethnic stuff....I'll eat anything...even a good truck is cool. My wife isn't around and she's a bit timid...so here's my chance to get into some more adventurous stuff. I'll be just north of Washington Square and need to stay fairly close. Thanks!
Dinner Tonight...Montgomery County.
I need to meet up with friends somewhere between Phoenixville and Blue Bell. Anyone know of anything along that route? Anything goes.......Perhaps along Germantown pike?
Help!
Daddy Mim's Saturday night!!
I thought that place was being shut down. Let us know how it goes. Jeans is the way to go.
Steaks may be good...but it's a creole place...eat some creole food.
Hogfish bar and grill wayne?
It's not affiliated with the one in Florida. It will be serving the Hogfish....which I believe isn't being served anywhere around...including the city.
Phoenixville
It is the same chain. Really......do we need more pizza shops here....how disapointing.
Marly's in Phoenixville
Agreed...everyone has different tastes. But I assure you that what they gave me was not what that gave you.
I love brussel sprouts. I love them roasted to hell, actually. But they need to be done somewhat freshly. It's very common, and perfectly acceptable (to me) for a kitchen to roast off a product like this beforehand, and then re-fire them to order. These were cooked days before and held in some container without being properly checked before service. Or...it was decided that they were fine....which is much more concerning. They were soft, the green was turning a yellowish-grey, and lacked any of the bright flavor associated with a fresh green vegetable. They were either forgotten while in the blanching water, or simply roasted two days ago and poorly held. On top of that, the roasting was unacceptable. Simply overcooked, and again, I like them charred hard.
Anyway.....blah, blah, blah...I'm sure some people have had good meals here. A single bad meal is one thing.....but I simply can't condone spending time or money in a restaurant who isn't interested in producing a good product. This kitchen gave me a lazy effort had no intention of giving me a "wow". They managed to produce food that matched the words on the menu, and I believe that is the only standard they aim to achieve.
Marly's in Phoenixville
Had dinner with my wife last night at Marly's BYOB in Phoenixville. Short story: this place is a disaster. I live in Phoenixville and just hadn't gotten around to eating here yet. Last night we finally went. Since they opened, I've heard many good things about this restaurant...a lot on this site in fact. I would love believe that my experience last night was just an "off night"...but I can't. The problems with the food were fundamental mistakes made by a kitchen more interested with an easy, speedy service instead of producing quality food.
OK...first course: I don't recall exactly how it was advertised...but my wife had a salad. The menu made no mention of blue cheese...but it was all over the salad. My wife doesn't eat blue cheese, so she pushed it aside and went on. Otherwise, the salad was pleasant and forgetable. Also, the blue cheese was of particularly low quality, and purchased pre-cut. It was cut into cubes (not crumbles) and clearly had the taste of the flour/cornstarch coasting used to keep bagged/pre-cut cheese separated while in the bag. Next...my app. Crispy halloumi cheese salad w/roasted beets, greens. This was a crime agaist cheese. I like halloumi cheese. I'm sure that what they served me was once halloumi...however, it no longer resembled anyything I'd call cheese. It was a rectangular piece of cheese that was clearly cooked some time before my ordering it, perhaps even the day before. It was overcooked, barely warm, and served to me about two mintes after ordering. This cheese was cooked a while ago. In doing so, they removed all flavor, texture and life outthe chese. The rest of the salad was fine, except for the huge pile of expensive microgreens that came undressed. I personally believe that any greens on the plate should be dressed. Otherwise, while very pretty....they're still just dry cut grass.
Entrees: My wife had the evening special: Seared Ahi with sweet potaoto risotto, pancetta, mushrooms and bok choy. The tuna was a precut, frozen, color injected piece of "fish". This is just a a cheap and lazy move by the chef/kitchen. Either they don't know how to handle the fresh fish, they're not confident that sell enough to buy fresh, or they're just cheap and lazy. The risotto was also pre-cooked and refired to order. This is common and fine, but this particular risoto was also way too old. The rice was dry and crumbly. The flavor of sweet potato was good, but it couldn't revive the overcooked, old rice. The mushrooms (also precooked) and pancetta were both overcooked. The "sauce" was siply an herb oil, and lots of it. Essentially, they made the dish, then poured about 3oz of green oil over eveything. Disappointing.
I had Lamb loin w/ porcini, mascapone polenta, and roasted brussel sprouts. The lamb was good, a little under cooked (ordered MR) but the meat was good. The brussel sprouts were a travesty. Again, precooked....my guess was at least a day or two ago. Again, overcooked, burnt, andwithout any flavor. Green vegetables should be served green...not brown and black. The porcini were rehydrated dry mushrooms that were actually undercooked. This combinaton results in a rubber band texture. The polenta was the loosest polenta I've ever had. When picking it up with a fork, it ran through the tines and proved very difficult to eat. Also, I found several clumbs of mascarpone that had not been properly mixed into polenta.
Obviously the theme here is "pre cooked". I went last night (Tuesday) at 7pm. There was only one other group of four in the restaurant. Another couple entered aout halfway through our meal. This is how busy they are...and they serve a menu which was cooked yesterday? Oh, and the rolls...these were "par cooked" frozen rolls. I've actually had this particular brand of roll before, and I love 'em. However, they're made to be tawed, then finished in an oven. They gave us the rolls thawed and unfinished. The butter came with what I think was some type of smoked sea salt...which I liked very much. Again, rolls served ice cold without even being properly cooked...half our food cooked yesterday...and an empty dining room. And it wasn't just a slow night in town. We walked up and down Bridge St. after dinner and found several other restaurants doing a good business. Clearly, they had made a better choice than I had. We did not have any desserts, or coffee...just couldn't risk it.
Service was good, although she couldn't tell me what kind of oysters they had that day. Two apps, two entrees, 20% tip: $90. Unaceptable.
I just don't understand.
What five cookbooks would you keep?
1. The Professional Chef, CIA
2. Mexican Kitchen, Rick Bayless
3. The Silver Spoon
4. The French Laundry
5. Kitchen Sessions, Charlie Trotter
Atlantic City
I've heard both good and bad about SeaBlue...though I've had Mina's food elsehwere and loved it. Might give it a shot. Thanks!
Atlantic City
I have searched....and to my suprise, did not find very much. As far as tommys' comment....I agree, dining at the bar isn't for me, but Bobby Flay's is very interesting. At least he actually made a reccomendation. You like the Borgata......any restaurant in particular? They have a few.
Atlantic City
I'm gonna be attending a food show @ the convention center on Wednesday and wanna have an early (5:30) dinner before getting out of town. Where do I go????
Looking for virtually any cuisine, at any price point. Somewhat of a special occasion (for my wife and I.....not just the show)....so no food carts or sub shops please. That's more for my gambling trips with the boys...
Not interested in Stephen Starr...I'm closer to Philly and have had enough of his stuff.
Thanks!!
scrapple
Habbersett....hands down..unless you can get the fresh stuff. Cut it as thick as you prefer...cook in a hot pan (cast iron or flat steel griddle works best). Use oil or shortening (Crisco). The key to keeping the piece intact is to sear it WELL on the first side before even attempting to flip. I usually start with as high temp, then drop it to low and cook it for a while (15-25 mins) Also, be sure that the cooking surface is fairly hot and well greased up or it will certainly stick no matter how long you cook it.
Birchrunbville Store Cafe--what to order
Going for the first time this Friday....wife's birthday. Any standout dishes? Desserts as well. Thanks!
Phoenixville Restaurants - Recommendations?
Check out the "Phoenixville" post....it's huge, extensive, everything you want.
My money goes to Black Lab, Majolica. Haven't tried Marly's...but am hearing good stuff.
How Does One Make Killer Popovers?
Grey's recipe sounds great......I always work with a pre-heated muffin pan in a hot oven. A well seasoned pan is a must, and even then spray it down well. Convection works great as well. Definetly rotate the pan. Always fill the cups up all the way. Make sure your batter is completely smooth and room temp before cooking. Forget cooling....eat immediately while their interior still has the correct texture.
Vetri tomorrow night - best a la carte dishes?
Buckethead is right....it's all good. I had a charcuterie plate there that was fantastic...the crepe was probably my favorite...Chestnut fettuccine was great...baby goat was excellent and clearly something you can't get everywhere. Chocolate polenta was a killer dessert.
Philadelphia restaurant dishes that you dream about
Sweet onion crepe @ Vetri.
Shortrib "pizza" (or whatever they're calling it) @ Amada.
Tony Luke's roast pork.
Alba's announces $7.00 corkage fee
I'll never defend the markups of the water or the wine......but I think "stealing" is the wrong word. If we choose their restaurant and order their overpriced Evian, then they can charge what they want. We have the ability to go elsewhere. I go to one grocery store instead of another because the same product is cheaper. Sure the markup on water is ridiculous, but I've never had a restaurant turn down a request for free tap-water.
What's the added-value of their Pelligrino? It's the same as anything else the restaurant serves you: Someone ELSE drove to get it/paid for it's delivery, found a place to stock it, refrigerated it, inventoried it, rotated it, encountered a loss on it (bad bottles, broken bottles, theft), threw it out when the crazy customer said it was "bad", etc.. Do these costs equal the markup....of course not, but they exist.
Added value for wine: again, storage ain't cheap if done right, purchase, delivery, paying someone who has a clue how to buy/ store/ rotate/ promote, and educate their servers about it. Don't think that there are people out there who return their $100 bottle of Jordan because they (incorrectly) believe it's turned? Think again, they're out there in droves. Printing a wine list, training servers proper wine service, purchase of wine keys, decanters, ice buckets, quality stemware. Again, it'll never equal the markup...but these places are in business to make money.
Whatever....it's not changing around here anytime soon.
Alba's announces $7.00 corkage fee
Generally, a restaurant should hope for about 4%-7% pre-tax profit margin. 7% usually being a limited service (take-out, no waiters, fast food) restaurant.
That's why they mark up liquor so much....it's the single easiest way to increase profits.
Non-speaking Korean wants to go to Seorabol
You weren't trying to day that you wanted the "white-person" stuff were you?
If not, no need to worry...you'll get what everyone gets. Trust me, they have no time to do anything different for anyone.
I agree with Dib...usually they'll be more offended if you assume they can't speak english. Unfortunately, this is usually when you're right, and they don't.
Storing cast iron in oven
You've got it right. I meant to use the salt for a first time seasoning....for a new pan. Yes, it's good for some cleaning if you've got some not-so-pretty gunk in there, too. No...it's not meant for a general enhancement of seasoning.
As far as my keeping "salt in the pan when not in use" I just leave some sitting in the pan. No scrubbing. It helps keep the pan dry, which keeps even the slightest possibility of rust at at bay. It also keeps any of that extra-chunky seasoning from.....well..."growing". I just find it gives me a smoother surface.
Storing cast iron in oven
Cook 'em all you want. It will take a lotta runs at 500F+ to burn off the seasoning. Hopefully you'll use it enough in between to keep the season going. The salt trick??...great for seasoning. heat the pan....rub a little oil in it....dump some coarse Kosher salt in it...use a paper towel and scrub the salt into the pan. wipe it clean. Helps get a jump stat on ealry seasoning. I also keep salt in the pan when not in use....not necessary but it help to keep the pan as dry as possible.
Anyone tried Daddy Mimms' Creole in Phoenixville?
Previous experience with Chef Mims food says forget about about a veggie option.
Phoenixville
If you walked through the door of a Chi-Chi's and got red meat what would you do?
.....and yeah, I'm pretty sure Chi-Chi's is dead.
Phoenixville
Not unless I felt that something was prepared improperly. I would certainly try the food before returning it. If something appears wrong on the plate....I'll ask the server. If it's over/undercooked, swimming in grease, burnt, tastes sour, or has foreign objects in it....then we have a problem. If I ask the server why it's brown, and she says "that's how we make it" then I'm SOL. At that point I taste it. If it stinks....well then now I know better. I've eaten a lotta weird stuff....I can't imagine asking for my money back because I don't agree with their recipe.
Also, please know that my comments are not intended to praise Los Maricahis or change any opinions. If you don't wanna eat pork dyed red....don't. Neither do I. I'm glad Metasequoia posted this fact.
I think I tend to fall on the side of the restaurant in most cases because I believe that there should be a great amount of trust involved when dining out. I believe in ordering off a menu without asking the kitchen to change anything. I think the best meals are found when a diner puts their trust in a good chef. Sure, there are more places than not out there breaking that trust everyday....but that's no reason to change. While I believe that a restaurant owes a customer a debt just for them walking in the door....I also feel that the customer did choose this restaurant, and did make a choice off the menu on their own.
Blah, blah, blah....
Phoenixville
While I can understand the surprise of seeing something so familiar to you looking so different....I have to ask...why didn't you try the taco? Sure, the red coloring isn't the most attractive or necessary, but maybe they we're really good. I've been the Los Mariachi's many times....though I've never had the Al Pastor. Everything else I've tried there has been very good. I have had Al Pastor in other places and have seen some red colored versions. I think it originally comes from using achiote and/or red vinegar in the marinade. Achiote has some flavor, but for all intensive purposes....it's a food coloring. I bet some places are either using this, or using artificial color to fake the effect.
In response to their charging you for the tacos.....I gotta agree with them on this one....you ordered their taco, and that's what you got. Untouched is of no consequence....it's not like they're gonna reuse them...........I hope.
