CindyJ's Profile

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Meat Market / Butcher in Lancaster (or in a reasonable radius of the Main Line area)

I guess you can call the Country Butcher a specialty shop, but their beef is prime and all of their meat and poultry is locally sourced. They also make more than a dozen varieties of sausage right there.

As for Papa's -- it's a small "neighborhood market" in the Little Italy section of Wilmington.

about 7 hours ago
CindyJ in Philadelphia

Good BBQ in Philly or Wilmington?

There's a big horse event taking place this weekend at Plantation Field in U-ville; I'll bet that's where the Hood's truck is.

Those donuts are positively lethal! Can't believe you were able to stop after only two. I'm always struck by the amount of grease absorbed by the bag during the short trip home.

Once upon a time, long, long ago -- we were still fairly new to the area -- my husband and I went for a long drive through Lancaster County, looking for the quintessential farm market... you know, the kind that sells hot cider and mums and pumpkins and apples, and of course, those wonderful, fried-in-lard donuts. We never did find what we were looking for that day, but we felt pretty silly when we finally discovered Northbrook Orchards, which is walking distance from where we live. Ahhhh... there's no place like home!

about 7 hours ago
CindyJ in Philadelphia

Meat Market / Butcher in Lancaster (or in a reasonable radius of the Main Line area)

Have you been to Worrell's in Malvern? Also, the Country Butcher in Kennett Square is very accommodating. Sometimes they need a few days' notice, but they always try to get what you want. For soup bones, though, I've been going to Papa's Meat Market in Wilmington (thanks, Travelmad!) -- I bought a huge bag of veal bones there for stock at an amazingly low price.

If you haven't already done so, you might want to repeat this post on the Pennsylvania board for Lancaster recommendations.

1 day ago
CindyJ in Philadelphia

Trip Report: Dining unexpectedly on a dime

Little side note -- I smile every time I see the Munson name. My husband and I bought our first home, in Manchester, CT, from the Munsons in 1970. Back then, their business was called Munson's Candy Kitchen.

1 day ago
CindyJ in Philadelphia
1

Restaurant in King of Prussia in late 70s or so

I think I know the building you're referring to. Was it Winberries, or something like that? Formerly Pizzeria Uno, maybe.

Sep 18, 2014
CindyJ in Philadelphia

Cioppino - love the dish, the pronunciation is driving me nuts

Keep pronouncing it the way you always have. http://www.yourdictionary.com/cioppino

Looking for a substitute for preserved lemons

Ahhhh... I should have thought of you when I was calling around (Country Butcher, Talula's Table) to find them. Next time!!!

Sep 17, 2014
CindyJ in Home Cooking

"The Language of Food: A Linguist Reads the Menu"

An article in today's NY Times Dining section http://www.nytimes.com/2014/09/17/din... describes a new book that delves into the language of menus and restaurant reviews. Among the findings: "... in a study of more than a million Yelp restaurant reviews, [the research team] found that four-star reviews tended to use a narrower range of vague positive words, while one-star reviews had a more varied vocabulary. One-star reviews also had higher incidence of ... subtle markers that linguists have previously found in chat room discussions about the death of Princess Diana and blog posts written in the months after the Sept. 11 attacks. ... Another finding: Reviews of expensive restaurants are more likely to use sexual metaphors, while the food at cheaper restaurants tends to be compared to drugs."

I'm not sure what that all really implies, but I must admit, I find it intriguing.

Sep 17, 2014
CindyJ in Food Media & News

Looking for a substitute for preserved lemons

I used the Bittman method for quick preserved lemons. They were an adequate substitute for imparting the salty-sweet-sour characteristic. I'd say the main difference between the quick and "authentic" versions are in the edibility; the diced "preserved" lemons in my dish weren't really edible.

Lemons aside, I didn't love this dish. First of all, it was fairly labor-intensive. Before roasting, you have to prepare the marinade and cook the onions. But my main complaint was with the finished dish. I used snapper and I found that the intense flavors of the marinade and the onions overpowered the flavor of the fish.

So I have a fairly unbroken track record of "failures" where fish is concerned. I keep trying, but the only fish I prepare at home that I enjoy is salmon done on the grill. I keep telling myself that with fish, less is more -- s&p, pan sear, finish in the oven, sprinkle with lemon juice and done. But I usually find that bland. So, my quest continues.

Sep 17, 2014
CindyJ in Home Cooking

Looking for a recipe for a parve holiday apple cake

Thanks, masha. Yes, it does look a lot like Teddie's and I'm sure they're both wonderful.

Sep 14, 2014
CindyJ in Kosher

Looking for a recipe for a parve holiday apple cake

I recently came across a recipe for French apple cake that intrigued me in an old issue of Cooks Illustrated. In fact, it was that recipe that prompted me to post the question regarding microwaving the apples before baking on the Home Cooking board that I referenced above. The CI recipe uses a 2-step baking procedure that results in a cake layer and a custard layer.

Sep 13, 2014
CindyJ in Kosher

Looking for a recipe for a parve holiday apple cake

A question about the French apple cake -- is it at all "custardy" on the inside?

Sep 13, 2014
CindyJ in Kosher

Looking for a substitute for preserved lemons

That's the one! I saved it from the NY Times food section a few months ago and tucked it into my copy of "Jerusalem." When I went to the cookbook looking for inspiration for dinner for tonight, I found the recipe and looked no further. I'll let you know how it goes.

Sep 13, 2014
CindyJ in Home Cooking

Looking for a substitute for preserved lemons

Thanks, that's helpful!

Sep 13, 2014
CindyJ in Home Cooking

Looking for a substitute for preserved lemons

I know they're easy to make, and I've made them in the past, but they do take time to "cure" and I needed some for tonight.

Sep 13, 2014
CindyJ in Home Cooking

Looking for a substitute for preserved lemons

My recipe for Moroccan Baked Fish with Onions calls for 1 preserved lemon, finely diced. I don't have any preserved lemons on hand, and don't know where I might find them locally. What can I use instead? Thanks!

Sep 13, 2014
CindyJ in Home Cooking

Parboiling Baby Back Ribs???

That's exactly what I do. But, even before I put them in the oven, I remove the membrane that's over the bone side of the ribs, I "dock" them by poking a fork several times between each of the ribs, I coat both sides with a dry rub, cover the pan with foil, and let them sit for an hour at room temp.

Sep 13, 2014
CindyJ in Home Cooking

Burning Bush Kosher Hot Sauce...?

Thanks for responding to my post, Mike. Well, my curiosity got the better of me so I bought a bottle for myself. I have to say, it wasn't quite what I expected -- but in a good way. In my experience, it's sometimes hard to distinguish one hot sauce from another. What I mean is, it's usually the heat that hits me first and foremost; the flavor, if it's discernable at all, takes a back seat. But what I noticed immediately about Burning Bush was the heat AND the flavor -- one didn't overshadow the other. I've been using it like a condiment, rather than a cooking ingredient. So far I've tried it in Bloody Marys, in a crab & artichoke dip (I know, it's not kosher, but neither am I) and on a brisket sandwich -- and it was a great addition to each of those dishes.

Sep 13, 2014
CindyJ in Kosher

The Awful Reign of the Red Delicious

ChefJ -- what, exactly, is an "artisanal apple"? Are they labeled as such? How would you know when you've found some?

Sep 13, 2014
CindyJ in Food Media & News

The Awful Reign of the Red Delicious

A botanist friend of mine once told me the same thing, Kaleo. It's a fascinating fruit because, if I remember correctly, you can't just take the seeds from an apple, plant them, and expect to grow a tree that will produce the same apple.

Sep 13, 2014
CindyJ in Food Media & News

Why is that Kids Competition with Rachael Ray and Guy Fieri on Food Network and not Nickelodeon?

Why not a kiddie food program on FN? At least it's not ubiquitous like DD&D, which is just gawdawful IMHO. And there ARE other channels, ya know.

Soup pots

I have an 11-quart SS Vollrath Optio stock pot that I bought at a restaurant supply store. It does just what it's supposed to do and it was very well-priced. http://www.therestaurantstore.com/vol...

Sep 13, 2014
CindyJ in Cookware

What to Buy at Costco?

"Costco is probably the only chain that sells prime meat. All of their meat is excellent."

Maybe all of their prime meat is good, but I've found that when it comes to meat other than prime, it's variable. Some is VERY good (loin lamb chops, boneless short ribs, whole tenderloin) and some not so great (strip steaks, boneless rib steaks)

Sep 13, 2014
CindyJ in Chains

Jumbo Pumpkin Muffins

Let us know how they turn out.

Sep 12, 2014
CindyJ in Recipes

Looking for a recipe for a parve holiday apple cake

I had the same question about the apples, almond tree; that's what sparked my inquiry on the Home Cooking board.

Sep 12, 2014
CindyJ in Kosher

Looking for a recipe for a parve holiday apple cake

That recipe specifies macintosh apples. Is that what you use? That might make sense in light of the question I posted on Home Cooking because macintosh apples break down in cooking much more than other varieties of apples do.

Sep 12, 2014
CindyJ in Kosher

Looking for a recipe for a parve holiday apple cake

I've just posted a follow-up question to this post on the Home Cooking board. I posted it there because it's more general than my question here, but I'm interested in hearing the thoughts of anyone who's ever baked a Jewish apple cake. http://chowhound.chow.com/topics/988899 Thanks!

Sep 12, 2014
CindyJ in Kosher

A question about apple cake (with some "scientific" background)

I've posted a question on another board about apple cake http://chowhound.chow.com/topics/988846 but, not having much baking experience, I have a question about the apples in the recipe that belongs here.

The apple cake recipes I've seen all call for using peeled, cored and sliced or chunked apples that go right into the baking pan with the batter. But a Cooks Illustrated recipe for French Apple Cake that I saved from a couple of years ago (Sept. - Oct. 2012) has a sidebar note about "ensuring tender apples" that left me curious.

The point CI makes is that "...apples that go straight into the cake batter bake up too firm, while those same raw apples come out soft and tender if microwaved a bit before heading into the oven. It goes on to explain that at the internal temperature of the cake (120-160), an enzyme in the apples "sets the pectin in the fruit, so the slices will remain relatively firm no matter how long they are cooked. The catch, though, is that the [enzyme] is deactivated at temperatures above 160 degrees. ...A 3-minute zap [in the microwave] quickly brings the apples to 180 degrees -- high enough to permanently kill any activity of the enzyme -- so the precooked fruit emerges fully soft in the finished cake."

So my question is, are the lesser-cooked apples less desirable than the more-cooked apples? Is microwaving the apples for my apple cake the right thing to do? Thanks!

Sep 12, 2014
CindyJ in Home Cooking

Looking for a recipe for a parve holiday apple cake

This might be just what I was hoping to find, although, as bagelman points out, it's not parve as written. But it's easily tweaked to adapt. Thanks!

Sep 12, 2014
CindyJ in Kosher

Looking for a recipe for a parve holiday apple cake

I was looking more for an apple cake, with chunks of apple, than an applesauce cake. But thanks anyway.

Sep 12, 2014
CindyJ in Kosher