Seeker
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Everything posted by Seeker
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Thought this BYOB interactive map might be of help your locating culinary delights in my fair city as well as State Stores for you to buy the appropriate libations: http://www.gophila.com/byobmap/
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Chifa Does Peruvian-Chinese sound intriguing? From my dinner last night at Jose Garce's latest restaurant, I can happily report it was tasty, unusual and more filling than what I had at Amada for the same money. The specialty chicken is worth waiting for: A riff on Peking duck Alas, the noise level was high as it was packed even on a Monday night. Why does trendy dining seem to imply deafening?
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From the land of "Irish Potatoes" as the traditional candy for St. Patrick's Day, we bring you this geographically-centric review of Easter candy: http://www.philly.com/philly/entertainment...eans__etc_.html
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Enjoyed a tasty prime rib with a nice cabernet and a great view of Rittenhouse Square for my celebratory dinner at Smith & Wollensky's. Everything was spot on for a steakhouse.
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NEWSFLASH from Philadelphia Inquirer: Cheese whiz is not the preferred topping on a cheesesteak nor was it the cheese used originally - http://www.philly.com/philly/hp/news_updat...t_or_myth_.html
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On a recent rainy Friday in Philadelphia, a friend from New York and I partook of high tea in the Swann Lounge at the Four Seasons. The food, service, and setting were just lovely. Of course, one has to like tea sandwiches and such to enjoy this. Shades of Grace Kelly. And, yes, we do still like our traditional high tea in Philadelphia.
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Alas, I was also disappointed with Amada. The best thing I had was a green tea gimlet - refreshingly astringent. The octopus and oyster tapas were good. The artichoke was bland with a gloppy sauce. My companion's fish was likewise uninspired. Rather than stay for dessert, we went to the nearby Franklin Fountain on Market Street for some really good ice cream. It's a recreated old-time ice cream parlor serving quality products: http://www.franklinfountain.com/
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Georges Perrier announced tonight that he's giving his Five Stars back. (Yes, this is after he went down to Four Stars, and spent over a million dollars to return to the restaurant to its former glory, and ranking, in 2003.) As of Monday, the service at Le Bec Fin will no longer be a formal three-hour meal. He's putting out an a la carte menu, and wants diners to have more fun. Ah, joie de vivre!
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Years ago, an eight-year-old boy who was standing on a chair to wash dishes with his sister slipped and impaled himself on a kitchen knife which had been left point up in the drainer. He also died. I've remembered this as a tragic reminder to be careful with sharp objects.
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Sunday dinner at Marcel's: Four courses. Lobster bisque en croute with lobster tartare. Salmon with sundried tomato. Boudin blanc. Epinoisse with Granny Smith apples. Amuse bouche was a small cup of creamy mushroom soup and a tiny Parmesan stick with a dusting of sundried tomato. Wines chosen by Adnan. Lovely service. Now I can die happy.
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After the dinner I enjoyed last night, Firefly is likely to be one of my favorite places in DC as well. I'm recuperating from a cold, and their comfort food and attentive service really made me feel much, much better. First, my dinner partner and I shared an appetizer of tender grilled calamari with olive confit topped with toasted bread crumbs ("Poor man's Parmesan" according to the menu). Then I had a bowl of piping hot Matzoh ball soup - Jewish penicillin - which was a rich chicken broth with a large somewhat firm Matzoh ball. Preferable in my book to the light ones that tend to disintegrate. My main course was fork tender pot roasted boneless short ribs with boiled onions and rich, buttery mashed potatoes. Yum! The eclectic drink menu had beers, wines, and signature cocktails. The one that caught my eye was the Amber - a generous full pint drink of hot apple cider and Jack Daniels topped with Maple whipped cream. It was a great choice. That's definitely a winter drink that cures what ails you! Although I didn't have room for dessert, the carrot cake did look tempting to me.
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Portabello Pizza - One large cap smooth side down topped with homemade salsa, freshly grated Parmesan, some olive oil and baked until the cheese was nicely melted. Great food like this almost makes me want to be a vegetarian...
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This place is a fun "American Bistro." a short cab ride from your hotel: Rose Tattoo Cafe Hope it fits your budget!
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A Few Comments on Wine Pricing and Sales Myths
Seeker replied to Joe Riley's topic in Beer, Wine, and Cocktails
Mr. Newman's new business Web site is up. People can order by mail: http://www.newmanwineandspirits.com/winelist.html Experts, are any of these selections worthy? -
Not being educated in Spanish, would "de nada" suffice on behalf of us all??
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Sometimes braise and sauce making is not required. I love Armenian Lamb Shanks -- throw 4.5 lb lamb shanks cut in pieces, 2 sliced onions, 8 tomatoes chopped (or one large can diced), 1 tsp. oregano, 1/2 tsp. ground allspice, 1/4 tsp. gorund nutmeg, 1/2 tsp. freshly ground black pepper into crock pot and cook until tender. (Length of time depends on the heat of your crockpot. The newer ones cook at a higher temperature. Make sure lid is tightly sealed. I have a little one that I have to top with foil, the lid, and a weight to keep the steam in.) I like to do this a day ahead, skim fat off top, and reheat. Serve with rice or couscous.
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Black-eyed peas. Sometimes as a side dish. Sometimes in Hoppin' John. It's a Southern tradition to ensure prosperity in the New Year.
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As my sister says, things tend to melt in the crockpot. So Hungarian goulash or Armenian lamb shanks or NC-styled pulled pork are all tasty entrees, and not at all Midwestern! (Unless, of course, we're referring to the midwestern part of Hungary, Armenia, or NC.)
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After reading the raves about Ray's the Steaks here, I asked my daughter and son-in-law to take me there for my birthday when I visited from Philadelphia last Tuesday. We were seated immediately at 6:30P with no reservation. Everything was as good or better than I expected -- from the tasty cashews, to the generous salads, to my medium-rare hanger steak, to a complimentary dessert of strawberries and cream. My son-in-law chose a really good red wine. The only oddity was that, after they make such a big deal of how the steaks are cooked, my daughter's sirloin ordered medium-rare and my son-in-law's ordered medium came out indistinguishable. Both more done than mine. No big deal. (I would love to have the recipe for that wonderful creamed spinach!)
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Like it mostly . . . But, as for stumping the waiter, I am a bit at a loss. Is it unreasonable to expect the server to be familiar with the food at the restaurant where they work? I learn something new every day. Some days it's at a restaurant where I inquire about the menu.
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I enjoyed dinner last night at PS7 with friends. We were seated in the dining room. The appetizers -- creamed butternut squash soup and pork belly were amazing. The entrees -- beef two ways, lamb loin, and rockfish -- were likewise delightful. As stated above, the service was top notch. Our server advised us well about the menu and suggested wine pairings which were pleasant accompaniments. The desserts -- mini donuts and mini creme brulee; espresso and capuccino -- were a terrific finish to a wonderful meal. The combination of flavors on my plate was the kind of adventure I expect on a degustation menu. When the food tastes this good, I don't need to have a huge portion to feel satisfied. I look forward to going back to this restaurant next time I am in DC. I hope it's the start of a long run.
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I told a date once to remember to call and reserve the dough. We got there and couldn't eat. He thought I'd been kidding. Does "really steamed" mean anything?
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Comfort Dishes, Guilty Pleasures, and Old Favorites
Seeker replied to DaveBVI's topic in Shopping and Cooking
One of my great aunts from North Carolina was an amazing cook, and did everything from memory. Her Brunswick stew was made with chicken, rabbit, lima beans -- thankfully one of my cousins followed her around one day writing down everything she did, so that recipe has been preserved. This post brought to mind her version of French toast. She separated the eggs and used the yolks in the dipping mixture for the bread. The egg whites were whipped into meringue, sweetened with confectioner's sugar and served atop the fried bread which had been doused with hot, sweetened, fresh-squeezed lemon juice. I haven't had lemon meringue French toast anywhere else, and I sure do miss it. -
Heather, At the risk of being tres declasse, may I suggest a menu-mailer from savingdinner.com? I am a good cook, but was in a rut and overweight before subscribing to the Low-Carb Menu-Mailer for Two a couple of years ago. I've lost weight both because nutritional information is provided with each recipe and because now I know what a portion for one looks like. (Leanne Ely who writes these is a nutritionist.) For you as a busy mother of two, the menu-mailers available there at a very reasonable price ($3.00 a month) take planning out of the equation which relieves a lot of stress and maintains variety. You get a menu plan for each week, a shopping list (which also saves money), and recipes. Turns home cooking into a no-brainer, and the recipes are surprisingly tasty. She really uses spices well. There are free sample menu-mailers on the Web site. ~Carol
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Actually, you might be better off buying from the butcher as you can see the meat's proximity to the spinal cord. That chuck in the supermarket may have been contaminated in handling. By inspection of the meat on the bone, you can see whether or not the spinal cord has been totally removed, as it should be under our current guidelines to avoid eating beef brains and spinal cord materials. Bon appetit!