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Archive: July, 2012
In Lisa Skye's I Love Corn, consulting chef Peter Eco provided a recipe for Liquid "Gold" Corn Ravioli, his summery, Italian take on soup dumplings. The recipe details a similar method used for creating Shanghai juicy buns, solidifying stock with gelatin which becomes liquid again when heated through. Intrigued, Meal Ticket went into the kitchen to test out this exciting way to eat corn.
"It smells like pizza but it tastes really good."
That was the warning before trying out a square of Jose Garces' white chocolate bar with Porcini & Thyme. And as it turns out, that was a pretty spot on observation. Maybe more like Italian seasoning blend on the nose than straight up pizza, the thyme and porcini powder where mellowed by the white chocolate, herbal and earthy, subtle even.
This afternoon we've got sharable Scorpion bowls, burgers, fries, and ice cream chats, and soft shells tastings for your consideration.
Sampan (124 S. 13th St.) is mixing up a kind of scorpion that you want to drink. Chef Schulson's popular Scorpion Bowls are giant, sharable ceramic punch bowls filled with everyone's favorite poisonous substance, and he's created two new summer-themed variations. The cucumber margarita is a mix of Cuervo silver tequila, aloe vera and lime, and the blueberry lemonade has Absolut Citron vodka, meyer lemon and blueberry. For $26, they are perfect for sharing with friends.
Scorpion bowl accompaniments, ice cream and soft shells after the jump. »
The still-nameless seafood joint (we told you about back in May) in the old Black Angus Steakhouse (117-119 South Street) is "60 to 90 days away from opening," according to owner David Ralic. The liquor license was successfully transferred this week, and nautical furniture and decor (mechanical shark, jet ski hull) are slowly coming in. Ralic has also partnered with Rachel Klein of Miss Rachel's Pantry to develop vegetarian and vegan menus for the restaurant, no small challenge for a place specializing in seafood. "I'm taking [Ralic's] seafood/sports bar concept and coming up with meat-free dishes that will fit right in," says Klein. "It's partially selfish, in a way. I want more places to have great food that I can eat!"
Yesterday we shared Grub Street's list of most gag inducing food terminology including but certainly not limited to nom (or the doubly awful nom nom), sammies, decadent, and (ugh) enrobed.
GS ran a banned food words contest on Twitter asking folks to submit their best/worst 140 character food writing clichés. With doozies like "The velvety-smooth bisque's unctuous mouthfeel is lobster-tastic with its toothsome tidbits. To. Die. For." the winning entries are sure to make you lose your appetite. Head on over to Grub Street to learn what real(ly terrible) food writing is all about.
Adam Erace examines the New Southern cuisine at South Street's Rex 1516 and finds a worthy burger and a dessert fit for The King.
Mex-adelphian fare the Italian Market by way of a cheesesteak burrito from Fiesta Acapulco.
Liquid AC summer cocktails from six of our favorite barkeeps around town.
And the title of Best of Philly 2012 chef goes to George Sabatino! A big congratulations to George, Jen and the whole crew over at Stateside (1536 E. Passyunk Ave). Not even a year in, Sabatino has been killing it on East Passyunk, putting out some of the most gorgeous and imaginative plates in town. Well deserved, indeed.
Aside from this prized title, Sabatino was chosen as Philly's Hop Chef victor and is headed up to Cooperstown to compete in the championship.
So if you haven't made it over to Stateside yet, we'd suggest getting there ASAP, because pretty soon folks are going to be clamoring for the smoked pork rillettes with Korean barbecue sauce and day boat scallops with corn relish.
With killer Thai, locally sourced you-name-it and eye-popping beer lists, Portland, Oregon is undoubted a great place to eat. Eater has brought to our attention that an intrepid Canadian restaurateur has decided to replicate the city's dining climate in Vancouver by opening up the world's first Portland-themed restaurant, Portland Craft.
Sounds pretty ridiculous, right, as in could be a Portlandia sketch? Guess what they're calling their fried chicken.
Aside from the ridiculous factor, the menu looks pretty good though we're not sure how Portland specific salt and pepper wings and spot prawns and grits are.
Good afternoon, today we've got tutorials in beer and butchery as well as some high end KCF.
The Farm and the Fisherman (1120 Pine St.) launched their summer series of whole animal butchery classes last Sunday. Led by Chef Josh Lawler, you will learn how to butcher an entire animal, about the different cuts of meat and the best ways to render them edible. After school is out, students sit down together for a 5-course menu that highlights the animal of the day. With the trendy popularity of pork belly, cracklin', bacon, etc., next Sunday's Whole Pig Butchery Class should be a hit. Email judy@thefarmandfisherman.com to reserve your $140 class and dinner at 1p.m. on August 5th.
When one spends an excess of time reading, thinking, and eating, food descriptors tend to become, well, a familiar. The kind folks at Grub Street have taken the liberty of rounding up a list of food writing words that should be retired for good. Mouthfeel and toothsome are major offenders, at least around these parts, and if we never have to hear nom nom again, everything will be right in the world.
Grub Street is running a clichéd food-writing contest, all you have to to is tweet your worst and be sure to include the hashtag #bannedfoodwords
Winners receive a copy of Best Food Writing 2011, a volume which surely contains quite a few of the offending words.
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