sv_ontour Posted May 8 Posted May 8 On 4/12/2025 at 9:52 PM, westg said: Prawn linguine which was spectacular. Delicious crummed Whiting and some French goon to wash it down. Another enjoyable evening from the French girls. Where was this from @westg?
Popular Post sv_ontour Posted May 8 Popular Post Posted May 8 A bit of a photo dump from Japan…it’s beyond me how the food continues to get better every time I go back. Random brunch spot in Roppongi Small family run resto near Kyoto Some of the best chicken I've ever eaten in my life. Kyoto. Wagyu awesomeness near Kyoto (I think). Burger explosion with ribs in Tokyo. 21 1
Popular Post El Presidente Posted May 16 Author Popular Post Posted May 16 Fresh water Cray with garlic and parsley. 25
westg Posted May 17 Posted May 17 9 hours ago, El Presidente said: Fresh water Cray with garlic and parsley. Amazing 👏
Popular Post BG318 Posted May 31 Popular Post Posted May 31 When it starts getting warm people flock to this South Philly institution. Warm hospitality - not likely. Giant chunks of pineapple, yes. First time I have been here, after all these years living close by. Thanks @fokker4me for the 411. 12
Fox Sterlingworth Posted June 1 Posted June 1 No pics, but I cooked maybe the best filet mignon I ever had last weekend. Filets, fingerling potatoes, and seared brussel sprouts all on cast iron with mostly just cracked pepper, cracked sea salt and good local butter. 3
potpest Posted June 1 Posted June 1 On 6/1/2025 at 4:27 AM, BG318 said: When it starts getting warm people flock to this South Philly institution. Warm hospitality - not likely. Giant chunks of pineapple, yes. First time I have been here, after all these years living close by. Thanks @fokker4me for the 411. What's water ice, is it like sorbet or granita?
BG318 Posted June 1 Posted June 1 Granita. Closer than sorbet anyway. They churn it in the ice cream machines, but it is the just frozen texture that makes it otherworldly. You hear it referred to as Italian Ice anywhere outside of a 50 mile radius around Philly, into NJ, Pa. and some Delaware. The Italian Ice is frozen rock hard usually if it's made by a large producer., so it's easy to overlook. Or made with just syrup instead of real fruit. 1
Popular Post LaoFan Posted June 5 Popular Post Posted June 5 Working on perfecting my RigaTone. Pesto Sunday Sauce: Marcella Hazan Bolognese The key is the milk and the nutmeg. 18 1
Popular Post Greenhorn2 Posted June 15 Popular Post Posted June 15 Supper last night that was home cooked. Beef filet chunks, shrimp, and a baked potato. Can't beat it for $10. 12 1
Nevrknow Posted June 15 Posted June 15 4 hours ago, Greenhorn2 said: Supper last night that was home cooked. Beef filet chunks, shrimp, and a baked potato. Can't beat it for $10 I want THAT when I get up your way!😋🤙👍 1 1
99call Posted June 15 Posted June 15 On 6/5/2025 at 8:45 AM, LaoFan said: Sunday Sauce: Marcella Hazan Bolognese The key is the milk and the nutmeg This looks good, and I'm going to give this a spin as a variation. Have you tried Bolognese with addition of sauteed chopped chicken livers simmered for an additional hour. I've never looked back after this edition, adds a whole new level of depth.
Popular Post ha_banos Posted June 15 Popular Post Posted June 15 This place is a bit of an institution here. Not the greatest of food, but after a cigar tasting evening and with old, old friend. Sorry bud 😝 13
LaoFan Posted June 16 Posted June 16 20 hours ago, 99call said: This looks good, and I'm going to give this a spin as a variation. Have you tried Bolognese with addition of sauteed chopped chicken livers simmered for an additional hour. I've never looked back after this edition, adds a whole new level of depth. Sounds funky - I'll have to give it a rip! Will try next time. 2
99call Posted June 16 Posted June 16 4 hours ago, LaoFan said: Sounds funky - I'll have to give it a rip! Will try next time. You basically make your ragu, then in a separate frying pan, sautee off some chopped (de-sinued) chicken livers in a little olive oil (seasoned with salt pepper and a little fresh thyme). You sort of want a little browning, but also some raw bits. Then put the livers into your main ragu, and continue to simmer it for another 30mins to an hour. This only really works with a ragu made with red, as opposed to white wine. 3 1
Popular Post usleepicreep Posted June 16 Popular Post Posted June 16 These juicy carnitas tacos. Sent from my iPhone using Tapatalk 10
Popular Post Ford2112 Posted June 16 Popular Post Posted June 16 This great chicken mole. We have great authentic Mexican food here where I live. 16 1
Popular Post LLC Posted June 17 Popular Post Posted June 17 Japanese Wagu Striploin done on the KJ with the flat cast iron. I’ve eaten some great steaks at home and at many high end steakhouses but this tops them all. Unbelievable. 13 1
Popular Post David8406 Posted June 17 Popular Post Posted June 17 We were in D.C. last week and had a fantastic Tikka Masala from a small Indian restaurant called Pappe. Man…just thinking about it, looks like I’m hungry again! 6
Wookie Posted June 17 Posted June 17 9 hours ago, David8406 said: We were in D.C. last week and had a fantastic Tikka Masala from a small Indian restaurant called Pappe. Man…just thinking about it, looks like I’m hungry again! If its Tikka Masala, I always ask for dark meat. So rich. If TIkka Kebab, I always go for the marinated breast. Cheers.
Popular Post Leche Posted June 17 Popular Post Posted June 17 This competition pulled pork made by a bbq champion. So succulent! 15 2
Popular Post LaoFan Posted June 17 Popular Post Posted June 17 Asian version of a Sunday sauce. All day broth 'n soup. 台湾牛肉面 Taiwan Beef Noodles. Based it off this recipe the first time and then made tweaks: https://cookinginchinglish.com/taiwanese-beef-noodle-soup/ 10
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