coolgeek's Profile
The best authentic pizza in the Philly area
oy... I got charged $6.50 for two slices at Soho a couple of weeks ago. and they were nowhere near massive. never again
Did Steven Starr start a new Philly Restaurant Renaissance?
hmmm... I think we have different interpretations of the question posed in the title of the post
I read it as asking about a new "restaurant renaissance" (a second one), whereas you may have read it as a "new restaurant" renaissance, as if nothing new had preceded it
You are correct in pointing out the first renaissance (from the early 70s to the mid-80s), but it's fair to say that it lost steam and stagnated from the late 80s to mid 90s.
(Manayunk, of course, experienced a revival in the early 90s, but I've always considered Manayunk to be a theme park for suburbanites that were afraid of the city)
And I'll add the original Cafe Nola and Magnolia Cafe to the list of favorites
Did Steven Starr start a new Philly Restaurant Renaissance?
"Did Steven Starr start a new Philly Restaurant Renaissance? " - Yes
"Did Philly need Starr to push things forward?" - No
Significant credit, albeit indirect, has to go to Rendell for making the city an attractive option for young professionals (and subsequently, empty nesters).
Starr was in the right place at the right time, with a product that was attractive to those demographics. It's also very clear that his restaurants sparked significant growth almost everywhere he went, especially Old City. Thus, it's fair to say that he started it.
(Memories have also faded regarding Neil Stein's contributions - Striped Bass, Rouge and Bleu were better restaurants (if, in some cases, briefly) and had a huge impact. Rouge stared down L&I, the result being that outdoor dining is now ubiquitous)
That said, this renaissance is associated even more with BYOBs and Gastropubs than it is with Starr, neither of which Starr can claim any credit for, other than formerly employing some of the proprietors.
Finally, don't underestimate beer - both local craft brews, as well as imports (Philly serves more Belgian beer that any city outside Belgium) - as a driving force - the pub part of gastropub
So, it's kind of like the collapse of the Soviet Union. Reagan accelerated it, but it was going to happen anyway.
cheesesteak styles
oy. among the trucks and generic pizza joints, it's pretty common to be asked if you want mayo on your steak. I believe that the mayo-preferring population leans African American, so you're more likely to be asked in areas where they're a majority of the population - North/West/SW Philly - or in the workday melting pots that are CC and UC, as opposed to South Philly and the Northeast
Personally, I'd refuse to eat a steak with mayo or ketchup
jus for roast pork sandwiches
The loin was my original plan. I switched to the recipe Bigley dug up, as it's pretty close to what i was aiming for t begin with
I'll give the Will Owen recipe a shot next time. Thanks
jus for roast pork sandwiches
it's for a shoulder
I usually cook a whole loin, and that was my plan until I saw this recipe. (Superfresh has it on sale this week for 0.99/lb)
sometimes I just rub the outside and roast it with sauerkraut, potatoes and carrots. if I'm feeling ambitious, I'll slice it around lengthwise and roll it up with a couple of bunches of parsley, a head of chopped garlic and lots of cracked black pepper
you've got to be careful though, it seems to cook faster toward the end. after about 45 minutes I check it every 10 minutes. make sure that you lay it out with the fat on the top, and that you keep liquid in the pan (I usually add 1-2 cups every 30 minutes)
I think I'm gong to try a half cup of water. for this shoulder recipe. as I said, at worst I'll have to reduce the jus down
jus for roast pork sandwiches
you're probably right... one of the reviews:
"This recipe is a keeper for life. I add a little white wine and chicken stock when braising the pork. Super delicious! "
it's not braising without liquid
jus for roast pork sandwiches
lean is normally what I'm looking for, but I agree that it's probably the wrong cut for this application
jus for roast pork sandwiches
I do keep water in the roasting pan when I do a pork loin. Perhaps I'm just being overly cautious in worrying above about too much water. I can always reduce it if necessary, especially since I'm cooking the roast the day before I'm serving it.
That's an interesting recipe you linked there. Very aggressively spiced (no complaints here). And I'm surprised that it doesn't call for any liquid to be added to the crock pot. I've never heard of dry cooking in a crock pot.
There's a strong possibility I'm going to try this instead of my original plan
Thanks Bigley!
jus for roast pork sandwiches
that sounds reasonable. but I'm cooking a loin, so I don't know if I'd be able to get enough jus to put in a crock pot without completely watering it down
jus for roast pork sandwiches
anybody have a suggestion for how to make a jus for roast pork sandwiches like they make at DiNics, John's or Tony Lukes?
My current working idea is
1 14oz can chicken stock
1 14oz can water
1 packet onion soup mix
mix all in the roasting pan until all of the drippings have dissolved
I'm sure this will work just fine. But I'm also sure that it's not how DiNic's gets seemingly gallons of that clear, golden, slightly viscous, intensely flavored jus that soaks into, without soaking through, the roll
so, any ideas?
thanks
Philly Raves and "Whats?"
That Jim's Steaks is the "worst in the city" is flat out ridiculous. Not only are there hundreds of trucks and pizza joints serving poorly executed, frozen slabs of crap, but Jim's is vastly superior to Pat's and Geno's.
The problem, as Ericandblueboy's response noted, is that most steak sandwiches are cooked without seasoning (salt and pepper), unless specifically requested. The salty character of whiz compensates for that, though my preference is to add salt and pepper to a steak with onions and provolone.
Roast pork, on the other hand, is possessed of inherently subtle flavor. The flavor on a porchetta-style (as opposed to braised and pulled) roast pork sandwich comes from the additions - jus, cheese, greens and, to my preference, all of the above plus onions and horseradish.
One other thing - lotus186 - I've been going to Jim's steaks for 25 years and I've never heard of anyone asking for or being served hot oil. Would you elaborate, please?
unique bars/lounges for upscale bachelor party in Philly?
I challenge both of you to stand up in the bar at Southwark and announce to the assembled staff and patrons that you've recommended the establishment for a bachelor party - upscale, atypical, or otherwise.
And let me know when you're going to undertake this announcement, so I can have your seat.
What is THE food-related item that defines Philadelphia (gift idea)??
Don't forget potato chips from Lancaster and York counties - the heart of the Potato Chip Belt
Where to buy curry paste in Philadelphia
I just bought it at Hung Vuong, at 11th & Washington. As you walk in, I think it's in the second aisle from the left. Uncertainty about the aisle aside, it's on the top shelf, left hand side, immediately after the cross-aisle break. 4 ounce Maesri cans for $0.89. 14oz and 35oz plastic tubs, too. Think they also had Mae Ploy on the same shelf
Philly Hounds - what is a Long Hot?
I'm normally loath to disagree with an Italian about Italian food, but the so-named "frying peppers" sold at - for example - Iovine Brothers are not hot peppers. I was first taught how to make fried peppers - as a child over 30 years ago - by an elderly Italian uncle and they were the same peppers that I buy to this day
It wouldn't surprise me at all to learn that certain households/families/neighborhood pockets refer to long hots generically as frying peppers, but my understanding is that what are known as frying peppers are not hot, let alone referred to also as long hots
Produce Junction: First and Last Time
I hit the Glenside location several times a year - if I'm in the area, as opposed to seeking it out. If you really consider that place to be disgusting, your standards are ridiculously high.
As to the staff, while they can be brusque - especially so when there are longish lines - "extreme rudeness" is equally hyperbolic.
You wouldn't last 15 seconds in the Italian Market
Help me get to love my new Philadelphia neighborhood
er, when was the last time you were in Cellini's? I was really looking forward to checking the place out. They had one bowl of olives. The rest of the bowls were filled with dust
pizza in philly
I stopped eating there when they stopped delivering to Old City. But they do make a fine pie
Hoagie roll: to seed or not to seed?
I used to like Amoroso's rolls too, but they must have changed. Back in the 80s they more closely resembled Conshy rolls in terms of mouthfeel
I would describe what BBCaprice is calling "air" as a lack of moisture. It's what I imagine that cotton would taste like
Hoagie roll: to seed or not to seed?
I prefer the (generally heartier) seeded rolls for wet sandwiches (meatballs, roast pork/beef), but I find that they can be a bit of a chore with drier sandwiches (hoagies, cheesesteaks)
Salad Bars in Center City
I was about to tell this poster that Royal Gourmet has been closed for a couple of years. (It is now Ladder 15)
Then I looked at the date and remembered that I was (am) Mike
Drink suggestions for near the Continental on Market St.?
It's after Saturday, but next time go to Sassafras
MaGerks in Ft Washington FYI
They're stealing the Schmitter and flaunting Ravens/Orioles/Terrapins love. That's going to endear them to Eagles fans
