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GDSinPA's Profile

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Roast Pork, Subs & Cheesesteaks - Plymouth Meeting/Conshy/Norristown

That's a fair question EGF - and I agree, there are variations to all these sandwiches and personal taste certainly plays into it.

My disappointment at Lenny's was that their roast pork was kindof dry, and didn't have greens (I'm partial to broccoli rabe). The Italian hoagie didn't have enough oil and was a bit bland. Lee's had an excellent hoagie with good meat/cheese and fresh veggies and oil. It's just that I've had better is all. I was probably a bit more disapointed in Lenny's than Lee's due to it's favorable reviews on various food related sites.

In terms of what I like - I do like the standard Italian roll - Conshy bakery makes my favorite. I like hoagies that are on the spicy side with good meats and I'm willing to pay a little more for that. For roast pork, I like it tender and flavorful with greens and some kind of gravy/sauce. It's a new sammich for me because I come from Berks County which does not have as many establishments serving it. For Cheesesteaks - I'm a bit less picky actually - I just like nice tender steak. My fav among those battling it out in the city has always been Delesandro's.

Hope that helps - I will try some of these recommendations - perhaps as soon as today.

Feb 18, 2011
GDSinPA in Philadelphia

Roast Pork, Subs & Cheesesteaks - Plymouth Meeting/Conshy/Norristown

Just started working in the area and will be on the lookout for the best Italian Subs, Roast Pork, and Cheesesteaks for occasional lunch, and would love any suggestions within this 5 mile or so area.

So far, I've tried Lenny's Italian Deli and Lee's Hoagie House - can't complain about either, but not all that I'm hoping for.

Thanks in advance for any suggestions - particularly on the roast pork.

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Lee's Hoagie House
230 N Maple Ave, Marlton, NJ 08053

Feb 16, 2011
GDSinPA in Philadelphia

Arepa City Harrisburg, PA

I tried this place last Summer when I was doing some consulting in H-burg. Can't say it was bad - but it didn't blow me away - the food seemed kindof stale and didn't have as much flavor as I expected. Can't attest to the authenticity though.

Feb 16, 2011
GDSinPA in Pennsylvania

Isle of Palms, SC

Well, it turns out the trip was "managed" a little differently than expected and since the house was being provided for the group, we complied. There were more people there than I expected and we were all supposed to prepare a meal for the group. Plus we got there late in the evening on Saturday, and there were already burgers cooked up on the grill. So, this ended up accounting for 6 of the dinners. I was hoping to eat out at least 3 times, but we only went out once for lunch and once for supper.

Luckily one of the families cooked up some locally caught shrimp from Simmons.

Unfortunately, we did not have web access at the house as expected either, so I could not readily look up some of the places here. We went for lunch on our first day to East Bay Deli because it was convenient to grocery shopping. Had a nice bowl of tomato bisque and a couple of decent sandwiches.

For dinner, we went as a big group and ended up at Sullivan's. Had fried green tomatoes, grouper, shrimp and fried grits. All very good. I think I'll try something different next time, but I would go back to Sully's as people were calling it.

Now that I know the lay of the land there, I think we'll make a point to venture out a bit more next time, perhaps for lunch.

Thanks again ya'll!

Aug 12, 2009
GDSinPA in General South Archive

Isle of Palms, SC

Thanks so much for all the suggestions - keep them coming! We're very excited about the trip and will definitely check back in with the results.

Jul 23, 2009
GDSinPA in General South Archive

Isle of Palms, SC

Headed to Isle of Palms for a week in August and have never been there and don't know anyone who has either. A variety of suggestions would be great as it's a family trip, so we'll be looking for a variety.

We've got two little ones who do well eating out, so a family place would be good.

Some family may baby-sit for us one evening, so a fancier place for "date night" would be nice.

We also love BBQ and ice cream, so any suggestions there would be fantastic.

Also, where to get fresh seafood to cook at home might be helpful.

Thanks in advance,
-GDS

Jul 19, 2009
GDSinPA in General South Archive

Downingtown - last date before kids

Have not been to the Olive Tree - but it does look intriguing.

Feb 20, 2009
GDSinPA in Pennsylvania

Downingtown - last date before kids

OK, the wife and I are going to dinner and a movie (we have free passes) in Downingtown /Thorndale/Coatsville this weekend, near where my parents live. They are watching our 2 year old, but this is the last time we'll be able to go out just the two of us for quite a while because a 1 year old foster kid is arriving in our home next weekend.

So we're looking for something good, but not insanely expensive or formal since we won't have a huge amount of time -maybe 1.5-2 hours tops. I want to avoid the chains, but if there's something that sticks out where I've never been, I'd consider it.

I'm counting on SE PA chowhounders to come up with something!

Feb 19, 2009
GDSinPA in Pennsylvania

Chili Cook-off advice needed

Thanks for the advice everyone. Seems to make sense to stick with what I know as you are saying. It might help me stand out as you've said as well to have a spicy but still flavorful entry. Even though there will be other hot chilis, maybe other people will tone theirs down which will prevent them from standing out as much.

Jan 22, 2009
GDSinPA in Home Cooking

Chili Cook-off advice needed

I'm entering a Chili cook-off at work and would like some advice. Although I've never entered it in competition, I have a recipe that people love and I've made maybe 50 times for my family, friends, and lots of pot-luck/party type occasions.

This does not seem to be a "foodie" type contest as it is amongst colleagues, so it will be fun and casual. That said, we have 600 employees, so I suspect there are some good chili cooks. Since there are prizes, I'd like to try and win!

Here's some of the criteria for the contest:
Each entry will be assigned a number card. The card will indicate if your chili is mild, hot or dangerous. We will ask the judges to consider:
a) Color
b) Aroma
c) Consistency
d) Taste
e) Aftertaste

What I make is an extremely spicy recipe that contains lots of habaneros, but can be toned down by reducing them or replacing them with milder chilis. When I make the super-hot version, people who can handle it love it, but a fair number of people cannot handle it.

So, finally - to my questions. Should I tone it down, or stick with the super-hot version? Also, any advice on this in general would be greatly appreciated.

Jan 22, 2009
GDSinPA in Home Cooking

Roast Pork Help

I agree with jannie - you won't get a nicely crispy crust unless you smoke it, but you can still preserve some of the browning effect by give it a nice sear. You definitely cooked it at too high a heat - try 275. Pork butt is an amazing thing - if you cook it slow, the magic happens while the meat is between 160 and 190, then it's pretty much ready to take out while it's in the low 200's.

Another possibility is that you cut into it too soon - make sure you let it rest for at least 30 min before you touch it.

Dec 29, 2008
GDSinPA in Home Cooking

Pre-making eggs & home fries

Good morning all,
I volunteer for an organization that does a monthly free community meal, and this month we are having breakfast for dinner.

Our volunteer core usually hangs around after church on Sundays to do any prep work for the Tuesday meal. Our meal will include home fries of some sort and egg/sausage casserole of some sort.

I have found some good recipes for these, but I'm wondering if anyone thinks we'll be able to make either dish in it's entirety and either cook it or reheat it 2 days later. In other words, could we make the egg cassarole on Sunday and simply not cook it until Tuesday? Or should we cook it and re-heat? Will the home fries re-heat pretty well?

Any thought would be greatly appreciated!
-GDS

Dec 26, 2008
GDSinPA in Home Cooking

What's the deal with tamales?

Tamales - my favorite food. I'm betting the laughter is probably based on the difficulty of labor, not technique. Liken it to if any of them were to tell you they were going to make a big batch of chicken and dumplings. They'd probably get it right after a couple of tries, but the first time might be amusing.

I agree with the other posters though that the consistency of the masa can cause difficulty. Of course, if you read up tamales, you will find a wide variation in terms of ingredients, steaming wraps, fillings, etc, so maybe their experience was with a particularly difficult recipe.

I had some good luck with my last batch - the fist time I used banana leaves.

http://www.cjsdaddy.com/2008/12/09/an...

Dec 26, 2008
GDSinPA in Home Cooking

Help with Tamales

Tamales can be intimidating - but they are not as hard as some recipes and instructions make them seem. Glad to hear it worked out for you!!!

Dec 26, 2008
GDSinPA in Home Cooking

Baked beans quest

I'm looking for a really good baked bean recipe. Whenever I taste a good batch, I remember how much I like them, and realize I've never spent much time trying to make them myself.

I like when the are hearty, but still a side dish, not too insanely sweat.

To do this right, I'm not even sure where to start. I'd love to see some great recipes or ideas.
Thanks -GDS.

Dec 02, 2007
GDSinPA in Home Cooking

I'm obsessed with soup dumplings!

Oh man.
I must find some.
I must try to make this.

Dec 01, 2007
GDSinPA in Home Cooking

Searching for authentic salsa recipes.

From a Mexican friend - no recipe - more of a method and not far off from what Rick Bayless does.

Roast about 15 tomatillos for 10 min at 300 degrees.
Stem 2-10 Jalapenos, depending on desired heat level (go for 10!).
Rough chop about 1/2 cup white onion.
3 cloves garlic
1-2 limes juiced
Sometimes I use cilantro as well, but my buddy doesn't care for it.

Toss it all in a food processor and give it a whirl. The cool thing about this method is you can add as much of each ingredient as you like, or switch it up and use serranos or any other chile.
Yum.

Dec 01, 2007
GDSinPA in Home Cooking

Pulled Pork Help

Totally agree with woodburner.
I usually rest it wrapped in foil for 30 min after cooking, then pull and sauce it. It'll taste just as good if not better tomorrow reheated. Save some of the sauce and add it just before serving as well. There's a "sweet spot" that pork butt gets too when it's been above something like 180 degrees for a little while where the whole thing just becomes nice and tender and tasty. I would think you could only achieve that if you go ahead and finish the thing all at once.
How are you cooking it?

Dec 01, 2007
GDSinPA in Home Cooking

New Turkey Sandwich ideas

Actually, I'm with you ChiliDude - an Italian hoagie is made with oil, mayo should not enter the picture. At the deli I worked at growing up, oil was drizzled on the roll, but more than half of our customers wanted oil and vinegar on the veggies.
But that hoagie spread is a nice addition as well. Tallarico's version does not have mayo in it.
Maybe what Rudeboy was referencing was the combination of mayo and hoagie spread on a turkey sandwich.

Nov 25, 2007
GDSinPA in Home Cooking

New Turkey Sandwich ideas

I think I've got some of this in my fridge - gonna give it a try!

Nov 24, 2007
GDSinPA in Home Cooking

New Turkey Sandwich ideas

Great ideas so far, I particularly like the blue cheese idea. Keep-um coming.

Nov 21, 2007
GDSinPA in Home Cooking

New Turkey Sandwich ideas

We've had some expected guests cancel, so I'm looking at even more leftovers (oh darn) than usual.

I usually like my turkey sammiches simple, maybe with some cranberry sauce or a slice of tomato.

This year, I'm looking for some new ideas. What's your favorite way to make a turkey sandwich?

Nov 20, 2007
GDSinPA in Home Cooking
1

What did I do wrong with my pie crust?

I'll agree with the possibility of not enough water, that would explain the tearing.
Also, let it rest on the counter for 15 minutes after chilling (still wrapped), and don't over-work it during any stage.

Good luck!

Nov 20, 2007
GDSinPA in Home Cooking

simple stuffing recipes?

Mine is very similar to the first to suggestions, except I include diced apples, and 1/4 - 1/2 cup of white wine toward the end of the veggie cooking process and let that simmer for 10 more minutes. Depending on how crunchy you like your veggies, you can cook them more or less.

I use 2 day dried bread cubes - a mix of white, wheat, and pump.

Good luck and don't be afraid to experiment.

Nov 20, 2007
GDSinPA in Home Cooking

How big is it? (Your turkey, that is)

Wow, 28 people!!! How in the world do you handle side dishes and desert? Where does everyone sit?

At the very least you can make some turkey soup!

Nov 20, 2007
GDSinPA in Home Cooking

Turkey confusion, needing conclusion.

I totally agree. If you're going to warm up your oven for 2.5 hours and go through the trouble of prepping, roasting, carving, and cleaning up, you might as well go for the big bird and the extra 30 minutes and get all of that extra food! I always make 2 casseroles worth of dressing and a gallon of mashed taters as well.

Nov 20, 2007
GDSinPA in Home Cooking

Why do people insist on stuffing their turkeys?

That's exactly what I do, but just low and slow on the stovetop. In fact, since I don't stuff, roasting the bird really doesn't take that long, so I end up making stock early in the morning, mixing the dressing by 10 or so so the flavors can hang out for a few hours before baking. Then the bird doesn't go in until noon. We eat before 4.

As other people are saying on this thread - there is a definite difference between stuffing and dressing. But if you think casserole dressing can't have the same amount of flavor, then you've just never had a good example. People are also arguing that their birds are moist. I always thought my stuffed turkeys were moist as well, until I started brining and not stuffing. Then I learned just how moist it can be.

But, if someone is satisfied with their bird, it's all a matter of taste/opinion. Maybe there is some method that will keep the bird just as moist while full of bread - but it just doesn't seem possible.

Nov 20, 2007
GDSinPA in Home Cooking

Turkey confusion, needing conclusion.

That's pretty much the size turkey I cook every single year and it works out fine. I've roasted birds up to 29 lbs.

I use Alton Brown's method and start it off extremely hot (like 500) for about 30 min, then turn it down to 350. Not sure how that would work with the glaze method, but the point is that his method was adaptable to a large bird, so I'm sure most other methods are as well.

As other's have said, as long as it's thawed properly before you get started, you'll be good to go. Good luck!

Nov 20, 2007
GDSinPA in Home Cooking

Why do people insist on stuffing their turkeys?

I used to be a die hard stuff the bird guy because I thought it tasted better and it was traditional in my family.

Then I met my MIL, who refused to stuff the bird and the difference was dramatic.
Stuffing in the bird can be done safely, but it increases the overall cooking time resulting in a dry bird. All of those years, I didn't realize I was eating dry turkey because it tasted fine to me.

I also discovered that "side" dressing can taste just as good if not better than stuffing. Of course, this is subjective, but what's the difference if you add the same flavors separately or if you get them directly from the roasting bird? If it's done properly, none.

Some dear friends of mine insist that birds must be stuffed and that stuffing is more important that the turkey. We have the same friendly argument each year. We still haven't found an opportunity to share eachother's results.

Nov 20, 2007
GDSinPA in Home Cooking

How big is it? (Your turkey, that is)

23 lbs fresh from the farm - for 5 people - leftovers rock and a bunch of folks had to cancel at the last minute.

Last year I had huge 29 lb bird - we called him Turkules!

Nov 20, 2007
GDSinPA in Home Cooking