This morning, I started thinking about the whole pink slime debacle and how it changed my entire outlook on supermarket shopping. I can't be the only one who felt deceived and disgusted by the whole thing. It also made me wonder what else they're doing with my food that I don't know about. Since then, I try to be a lot more selective about foods I buy, use a butcher, etc. I can't be the only one. Do you think that the major retail food supermarkets are feeling a backlash?

Yes, I know that there's no escaping a lot of this... And yes, I know that technically pink slime is 100 percent beef.

Swisshaus Bakery on 19th bet. Market and Chestnut (I think) makes very light sponge type cakes (in many flavors among them, their infamous hazlenut) with a very light whipped buttercream icing. Not sure if they do bouche noel, but it might be worth a phone call.

Another instant coffee drinker here! But I fully understand...people look at me as if I have two heads when I tell them that I drink and actually like instant coffee. So I don't come out of the closet unless I have to ;-) My brand of choice is Maxwell House.

I second Sweet Eats! Someond bought me a birthday cake from there some years ago and it was sensational. I had forgotten the name of the place Philly Ray until your post. Thanks for the reminder!

That would be me! :-)

Thank you Beach Chick, that blog is insanely beautiful and inspirational. Favorited!

FWIW, I am very well into my fifth decade and LOVE the happy hour at Sampan. I've never felt out of place there and have been treated royally. (OK, maybe they laugh at me behind my back after I leave, but the experience is still a great one! ;-)

Count me in as another Budakkan fan. This is our go-to special occasion restaurant. Never had a bad time or bad food. In addition everyone we've ever bought there has loved it, and these range from teenagers to 80-year-old grandmoms, as well as foreign visitors.

Don't quite understand the complaints about high prices though. Given the huge, family-style portions, we find the prices to be reasonable...esp. when contrasted with prices charged for some small, tapas-style plates around the city. I'm with you tfalbo! And judging by the crowds, so are a lot of others.

I can because I live in Center City Philadelphia. I'm about a seven-minute walk to a SuperFresh and a Whole Food.

That's hilarious, Mr. Bigshot! You sound like a fun guy to have around the office!

Uh oh. I may have to check them out, just out of curiousity, of course! ;-)

Yes, Buttertart... in searching for more red Tootsie pops, I happened to notice several varieties of SweetTarts Valentines candy (including ST gummies!) It took all my resolve not to buy any.

That's funny, Brianne, I'm from PA too. Must be a Pennsylvania thing!

I don't usually cruise the candy aisle but...I just bought a bag of ALL CHERRY Tootsie pops--score! Another dangerous once a year must-have: Cherry Juju Hearts. I think it's a texture thing. Unless I'm mistaken, it's the only candy of its kind and only available once a year.

What are your favorite "limited edition" or hard to find treats?

Thanks Geppetto, I didn't know Samuels and Sons sold to the public. Also curious to give the frozen shrimp a try. I think I tried the "cooked, frozen" at one time and didn't care for them. I'll try the raw frozen.

Not sure if what I'm tasting ( a recent phenomenon) is iodine, but it certainly could be.

No, it's definitely not ammonia-like. Unfortunately, I've experienced that too, with fish filets. And these are not the gigantic shrimp at reading terminal... just run of the mill large ones.

I wouldn't even mind the iodine odor so much (if that's what it is) if it dissapated when cooked. But you (or at least I) can definitely taste it. And it's wretched.

You guys are killing me with the mothballs and the schweddy balls btw!

These were fresh shrimp purchased from a fish stand at Reading Terminal Market and also from a very reputable "natural foods-type" grocery store. They may have been previously frozen however... I don't know for sure as I didn't ask and they weren't identified as such.

I suppose it could accurately be described as a wierd metalic taste, yes.

So it could be bleach or iodine then? Is this becoming more common practice? I've never experienced it before!

I don't know...Like I said, it's the best description I can come up with. This occurred twice in the past several months, but I did not notice this "off" taste with one source, so I guess I'll stick with them. Thanks for your response!

OK, admitedly, I've never eaten mothballs but this is the closest I can come to describing the taste and aftertaste of fresh shrimp from two different reputable purveyors (in Philadelphia) now. Has anyone else noticed anything like this, and if so, can you shed any light on it? Is it some kind of preservative?

I have done a google search without any info to speak of. My husband claims that he doesn't detect anything different, so I suppose it's possible that it's in my head... but I don't think so. Thanks in advance for any feedback!

I totally agree Chowser. I don't know how they manage to do it, but they can take a unique person (ie, someone who lives on a ranch; someone who comes from down south; etc.) and homogenize it into a show that's different, yet oh so similar. And I know they pride themselves on incorporating plenty of those "personal" stories, but somehow, it's all so generic.

Pedestrian? Really? IMHO hot dogs and hamburgers are pedestrian. Surely not creative, inventive or far-reaching, but then a lot of people aren't into that. "Traditional" might be a more appropriate description.

And her husband...he can be as sullen as he wants because, my oh my, that man is smokin' hot! (Again IMHO) ;-)

OK, thanks Barry. I think the solution is for me to go in there and order a slice if it's on the menu.

Thanks for this... exactly as I suspected! I will defintely try Brown Betty.

I've gotten some amazing sharp imported provolone at DiBrunos (both on 9th Street and in town). If I remember correctly, they have a couple of different choices and offer tastings so that you can make a good selection.

You cannot necessarily slice the "good stuff" the way you'd buy sliced provone for sandwhiches, but you can cut off smallish pieces and layer them on the way they at DiNics for example. Hope this helps!

I was at Garces Trading for lunch yesterday, and was captivated by the most beautiful red velvet cake. Before I order one for the holidays, can anyone tell me how it is? Actually, I'd be interested in hearing about the bakery items there in general. Everything looked absolutely gorgeous and seemed very fairly priced. Also, if you know of a place to get a superior red velvet cake, I'd like to hear about that too. Thanks in advance!

One more suggestions: Standard Tap!! I love their fried clams. I am almost certain they are whole belly. Tender, tasty, crispy and not one speck of grease. They don't have them on the menu every day, so I'd place a call first to check.

Loved this article. I've been suspecting these rip off tactics for years with increasingly low cost ingredients (sweetbreads, organ meats, etc.) that are touted as "sophisticated and edgy," but really represent healthy profits for the restauranteur. Feel similarly about small plates too.

Flame me if you must, but I've often wondered how many people really eat these more "creative" dishes. A friend-of-a-friend who owns the most upscale, popular Italian restaurant in my city confessed that the menu item he sells most of is the more mundane Spaghetti Lobster.

I also liked Whole Foods' carrot cake very much.

Hi Barry. Well, we were there in June (downstairs), which was ultra-casual and then specially requested to be seated upstairs in July, which was a shade less casual, but still a bit of a disappointment. I remember what it was like there when it first opened. Although the food is every bit as wonderful, I feel that the service and "fine dining" atmosphere are not the same. I don't think I'm overly sensitive to this kind of thing, honest! ;-)

I think the food at Horizons is stellar, but overpriced, especially in light of the ratcheting-down of the "fine dining environment." (no more tablecloths, etc.) IMHO we're paying fine-dining prices for a rather casual environment and approach to service. For this reason, we don't go very often. However, the food is excellent... whether you're looking for something vegan, or not.