Everyone just raved about the 1st flautist liver |
Somec59, Has to be a Census Takers liver. I tried a Clowns liver but it tasted funny. |
Liver with fava beans and a fine bottle of chianti |
@trelja. I was never an Italian water ice fan so Ritas isn't my top choice. But in honor of this thread I'll go to Primos tomorrow. :) Tony Luke's is a bit of a distance from me but we have Nick's Roast Beef here in the NE and they make a great roast pork. |
Also have not been to Whitehouse in a real long time. As mentioned, their claim to fame was always the roll. Remember the Italian hoagie being decent as well.
Speaking of Italian hoagies, Primo's is excellent. Like Rita's Water Ice, finally, a franchise capable of doing the Philly food the right way. Again, John's Roast Pork and Tony Luke's as well. Add Shank & Evelyn's and Sarcone's, too. |
I haven't been to the Whitehouse in many years. But I remember eating there as also being an event as much as the great hoagies. I've been able to "star watch" there on a few occasions. The roll was the key to their hoagies. I didn't like the cheesesteaks as much. But I'd order an Italian hoagie inside out with oil and onions. Mmmm...
Primos does a decent job here in Philly. Tying it into the topic eating a hoagie or cheesesteak while listening to your main rig just doesn't seem compatible. Watching the Phillies or Eagles maybe. But listening to Kind of Blue? I'm not so sure. :) |
Yes, Whitehouse was the place to go for the best hoogies. Haven't been there in years because every time we drive by, there's a line around the block.
I once bet a friend that I could eat a whole Special in under an hour. If I won, he paid and also would buy me one to go. Yes, I won the bet, but I hadn't eaten in 11 days, so it was not that hard. Being unemployed at the time, I made that second hoogie last. |
Not in Philadelphia but I was a big fan of Whitehouse in Atlantic City.
I stopped in about 2 months ago.Everything looked the same small, dingy and bad service.This time the Sub was terrible.
Funny how the good stuff seems to end while the bad goes on endlessly |
@MrTennis. I know enough doctors to know they have as many bad habits as anyone. lol. They drink, smoke, have poor diets, do drugs... |
Nice choice on Steve's, Baka1969.
I also like (the VERY non-PC named) Chink's when I'm up in that part of town. I also like John's Roast Pork and Mama's. We diverge on Tony Luke's, I happen to give them a thumbs up. Ever tried a Schmitter at McNally's in Chestnut Hill? I mean, up there, not at Citizen's Bank Park, though it's great that an MLB park would serve such quirky fare.
Agree, skip Jim's, Pat's, and Geno's. I'll add Abner's, Larry's, and Dalessandro's to that list. Maybe they'd be OK in Virginia Beach (sorry, inside joke), but they just don't cut it with all the other good places in Philly.
And, for the record, chicken cheesesteaks suck!!! |
wat meat at your own risk. talk to a cradiac surgeon. i think medical practioners are genereally better sources of a good diet than others. |
@ Trelja. That's easy. Steve's Prince of Steaks in the NE. Forget Pat's, Jim's, Geno's or Tony Luke's. Anyone that tries Steve's is an instant convert. That said, you can do a pretty fair job at home using thinly sliced ribeye and a good roll. Don't forget the fried onions. |
Chadnliz, does barbeque sauce grow on trees??? |
Baka1969, as a fellow Fluffian, in your opinion, where do you find the best cheesesteak? |
Thinly sliced ribeye, a thin crusty roll, fried onions and a good melting cheese. Or what we colloquially call a Philly Cheesesteak wit. |
If God didnt want us to eat meat why did he make it so damn delicious?
In the portrait of the last supper they are openly complaining that they like Eel with oranges and all but "wheres the beef"?
Yes its obvious Dave Thomas stole that line for his commercial use. ;) |
Genesis 1:29: God said "I give you every seed bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food". Then we messed up. Fire up the grill Chadnliz. |
Humans are made to eat meat, there is a very interesting docudvd called "Fathead" you guys should check it out! |
the alternative to meat is not necessarily a veggie burger, rather it is a vegetable protein, such as nuts, tempe, all kinds of grains and beans.
all i am doing is trying to prevent someone from getting a heart attack.
talk to bill clinton if you can. he can tell you about his experiences of changing his diet. i believe he became a vegan. |
I dont like to eat while I listen but love to digest a great Porter or Tbone afterwards with a nice Milk Stout. If I am feeling froggy a nice one hitter works for desert now and zen.
I only get my meat from my organic neighbor, I get a quarter beef and pork at a time for $300 packaged.
I cant really eat meat from a store anymore, well I can but it sucks. |
Ebm , Actually there is no point.Just some light hearted posts |
|
Its a T-Bone or Porterhouse,with a bottle of french burgundy
While listening to a Julie London LP |
which veggie burger people like. That'll be even shorter than a tape of the Tonight Show w/o the commercials and canned laughter. Nothing against vegetarianism, I'm just sayin... ;~) |
Ever heard of an electric carrot prod?? |
which veggie burger people like. That'll be even shorter than a tape of the Tonight Show w/o the commercials and canned laughter. Nothing against vegetarianism, I'm just sayin... ;~) |
You have to drip them yourself , in the fridge , unless your eating at a first class restaurant where they do it for you . |
Mrtennis, start your own thread about which veggie burger people like. |
I grilled 2 steaks (one for each of my date and I) on Saturday evening as we prepared to wait out Irene. (We weren't hit too badly here in Baltimore, but there was plenty of driving rain for a while.) It was raining somewhat when I was out grilling, which is actually kind of fun.
We had grilled Porterhouses (from my local Safeway, nothing fancy) at 7 minutes per side, and a juice of simmered beef broth, garlic, sage, thyme, and rosemary added while they were resting. We had a bottle of Clos Pegase Cabernet Savingon (from Napa) and it made for a great start to the wet weekend.
Rrog: It's good to hear that someone else has similar tastes as me. If you're in the Baltimore area sometime, drop me a line and we'll enjoy the steak + wine.
Trelja: Good to hear from you, Joe! And it's great that the good doctor has taught you something about cooking that you've been able to take with you. Salting steak is one of those divisive issues, but I tend to lean toward your camp.
Tmsorosk: I'm with you on the Porterhouse, but I haven't heard of drip drying. Is that how you get the steak, or is it something you need to do to it once you've purchased it?
Michael |
i watched a tv program last night, whose subject was the "last heart attack". dr. sanjay gupta was speaking to president clinton about his recent surgeries, i.e., bypass and stent.
during the conversation several surgeons and dr dean ornish were featured.
the purpose of the program was to suggest that a diet free of animal protein, including fish, was ideal for heart attack prevention. if it has a mother don't eat it eas the advise provided by several cardiologists/cardiac surgeons.
a word to the wise ?
i intend to seriously reduce meat, chicken and dairy consumption.
ideally, being a vegan is the answer, but it is not easy to attain sufficient protein, or in some cases avoid anemia, unless one is clever about the selection of vegetable protein. |
Porter house steak , drip dried for three days , half glass of ice , a jigger of Crown Royal and top it up with coke . Cue up something by Eva Cassidy and your in heaven . |
A Newyork strip is my favorite cut. |
08-25-11: Trelja
My statement was not to imply you were incorrect. Just stating what works for me. I meant no disrespect.
The techinques you cite definitely are classic. Having cured my share of tenderloins and salmon and so forth I understand. One of the actions in the process is the salt draws moisture out of the product, combines with it and any aromatics and seasonings, then is re-absorbed. Thus the flavors are infused yielding a flavorful, tender product with an excellent texture. Allowed to cure long enough and it is edible being chemically cooked while appearing almost raw. It is a wonderful end result.
So I understand what you do and with how you describe your process seems you reach the time when the moisture is re-absorbed?
In fact it has been awhile since I've done some curing and as a result of your post will give your recipe a try. Thats the beauty of these forums.
08-26-11: Prpixel
Your story of your hunt reminded me of my almost first hunt. After getting my license and practising with a shotgun; in upstate NY at the time you were allowed to hunt with slugs, no rifles. Don't know if that still stands. Anyway after getting ready I thought "I'm going to be up before dawn, trudge who knows how far out into the freezing woods, sit there unmoving and silent for who knows how long and if I get lucky and bag something I'll have to string it up, clean it then drag it back to camp! This is fun?" I changed my mind right there.
I, too, have worked professionally in many different kitchens. Still am in the hospitality business in a different capacity. Don't have your experience butchering in a shop and commercial packing, but have done my fair share of busting down quarters of many a bovine, ovine, deer, pig and fowl.
Done sausage and forcemeats as well but mainly curing, smoking and drying.
08-26-11: Abucktwoeighty
Love the analogy!
Best,
Dave |
I don't eat while listening to the system. It makes too much noise and gets in the way of the sonics. That would be like "best movie to watch while your glasses are out for repair". Best steak to eat when one wants a steak? Ribeye for me. |
While those guys and girls are at it in Nothern Africa, I better protect my stereo. Big hunter Irene is coming, and shit might fly throu the windows. I guess, by Sunday afternoon it is going to be so wet that I could go fishing in the neighbourhood and salvage whatever edible is available. But I don't think I am ready to join my Berber friends over their in cannibalistic orgy. It would take more than strong winds and rain. |
Chocolate covered ants would make a perfect desert for cannibals in Sahara. There are still some there.
No, I was playing Sade - Every Word You Say-. So I said my word to that ant. |
As long as we're doing chocolate covered ants, anybody up for Chapulines pizza? |
I killed seven at one blow! |
What do you want me to kill? I needs to know in order to choose the appropriate caliber and load. |
Isochronism > "cause' he liked to greet guests with a hand shake!". I liked that.
I wonder if Inna was playing the Pink Panther Theme when the ant was snuffed. "Dead ant, dead ant, dead ant dead ant dead ant." |
Where is this thread gonna' go next, Cannibalism? Hey, when Jeffrey Dahmer's home was searched a blender was found by his front door
cause' he liked to greet guests with a hand shake! |
I WILL say that life without cheese is not worth living. Inna, waste of a perfectly good ant, just cover em with chocolate |
When I was a young man, I went Deer hunting with some friends once. When I shot my first and only Deer, I was required to drink the animals warm blood. It was right around the time of the Movie Red Dawn and drinking the blood of your first kill was all the rage. The blood was hot and think with a real strong minerally taste. While I have never gone hunting since then, I had a standing agreement with my hunting friends that I would butcher their kills with the understanding that I would get the scraps after the Primals were removed. I would keep the organ meats, intestines (sausage casings), shanks, scraps and the occasional Saddle. Does anybody know how much a full Deer Saddle is worth? A lot more than you would guess. I would make my own Deer sausages, blood sausages, chilli and stews from the scraps. Osso Bucco was made from the shanks and grilled lollipop chops from Saddle. Over the years I've butchered over 100 Deer. So, yes, I can and did make the kill once.
Years later I worked in a gourmet butcher shop. While I've seen cattle, pigs, sheep, and lambs killed, I've never had to clean one. However, I've put many a carcass through the band saw. In addition, I've slaughtered way too many chickens and my share of ducks.
I'm glad to say that I've not had to butcher and animal in over ten years. I still enjoy making my own sausages, cured meats and cheeses. |
Oops, I just killed an ant crawling in front of my stereo. That enraged me. But you know what, I am not going to eat it. That was not really hunting. |
au contraire, Iso. My son says we are "meat-a-tarians". Meat w feet, meat w/o feet, we loves 'em all.
Hey, Rrog, that cab is gonna get all vinegary, if you don't give me your address soon. |
One more vote for Costco, which routinely has Prime ribeyes |
I bet most of you could not perform the kill. ? |
unless meat is organic, free of hormones and antibiotics and if animals are grass fed, pesticides are not used,
the food value of the meat is questionable. |
FedEx just delivered a box of porterhouse steaks from Lobel's of New York. These are prime dry aged steaks and the flavor is fantastic. Rrog- Make mine on the red side of medium rare. I'll open a nice aged cabernet and be right over ;-) |
FedEx just delivered a box of porterhouse steaks from Lobel's of New York. These are prime dry aged steaks and the flavor is fantastic. This thread got me thinking.
I hope these steaks are as good as Mrtennis' salmon. |
