Jesus, this looks good. I'll be making this next week!
I have homemade chicken stock waiting for me at home in all its overly gelatinous goodness, and a rainy Saturday ahead. This will absolutely be on the menu.
One question-I've never seen salted pork belly at my ridiculously crappy grocery store. Is it worth it to run to a specialty market, or did one of the other pork products make a decent alternative? I'm assuming that if I want to do this right, I should just suck it up and go to a butcher.
I just made chicken parm last week and here I am craving it again because of these photos. I will definitely be adding the buttermilk step to my recipe, thanks Kenji!
In my house growing up we called this Noodles and Meat, because we were either super creative or appreciated brevity. Not sure which.
Ours contained no cheese or Worcestershire, it's basically macaroni, peppers and onions, crushed tomatoes, and ground beef with spices/garlic. I make it on days when I'm feeling nostalgic.
Velveeta is also prevalent in the North guys-I've lived inside or outside of Philly my whole life and every other Friday my mom would heat Velveeta with fresh onions, peppes, and canned tomatoes to serve with Tostitos, and we were not the only ones who utilized it in a dip or mac & cheese, but even as a non Southerner I have never seen a recipe for pimento cheese with Velveeta.
Anyway, incredibly interesting article!
This was great-as a fellow Philadelphian I'm tempted to start a this tradition in my neck of the woods.
And my niece has those same baby glasses from the one picture. So cute!
Earth, Bread, and Brewery's flatbreads are out of this world. Their dedication to the local art scene is pretty fantastic as well.
Jesus God, I want ALL of this. Next time I visit Han Dynasty here in Philly I'll finally try their tripe in chili oil.
Butter and soy sauce is amazing. My favorite side dish to a simple steak are mushrooms sauteed in butter, soy sauce, and a ton of black pepper.
I'm not a fan of horseradish in a Bloody Mary-I feel like I'm drinking cocktail sauce. Mine are pretty standard, I like a lot of lemon juice and celery salt, use Cholula to kick up the heat, and garnish with celery and olives.
I've lived on the East coast my whole life and though I was raised on New York style pizza and Philly/Trenton tomato pies, one of my life goals is to get to Chicago and try an authentic deep dish pizza. Those pictures are making my breakfast of Greek yogurt just DISMAL.
I drink water during the night and take a Gatorade and Advil to bed with me. In the morning I drink more water with a Bloody Mary with extra Cholula, and have a cheese omelet with home fries.
Blueberry lemon bars with a graham cracker crust. No rolling of dough, the filling is ridiculously easy to make, and everything only bakes for about 25 minutes.
Jelly Krimpets from Tastykake. Hostess always tasted waxy and overly sugary.
Oh, I am YEARNING over here. These are gorgeous.
olive oil ice cream, rose petal, and my favorite was corn ice cream at Jose Garces' Distrito, which was amazing. And last night I had vanilla/Fruit Loop soft serve at Sampan. Delightful, and not too sweet.
Jagermeister. Repulsive. Even as an aperitif.
Margarita pizza at Tacconelli's in Philly.
My aunt makes these cakey glazed ricotta cookies and they are the only thing other than my mom's Christmas Eve crab and shrimp bisque for which I will knock over small children.
Also, I'm that weirdo that hates chocolate chip cookies, but at 33 my mom still has to swat me away from the raw dough, salmonella be damned.
Nope. I want to taste the beef-the caramelization on the outside of the patty, the juiciness inside, a little salt and pepper to enhance the flavor, and that's it.
Yuengling, Lionshead, and Natty Boh for my Baltimore born husband.
That's a shame, I frequent the locations in Philly and the food and never been anything but stellar. The garlic style lamb, spicy cucumber, and dan dan noodles are a must.
I rarely drink soda, but it's birch beer or ginger ale all the way. UNLESS they have fountain Cherry Coke (which is also my movie theater drink of choice).
I voted for shoe-string fries, but there is a brewery/brick oven pizza place in my old neighborhood in West Philly that serves "trio fries." Regular potato, sweet potato, and thin caramelized leeks all tossed together. They're crispy salted evil and go great with 1-7 beers, depending on that night's stamina.
#17: My best friend's brother makes the best meatballs in the world, and when I was first learning to cook he gave me his two greatest tips: use Pecorino Romano instead of Parmesan, and always make a "flatty" to test the flavor of the meatball mixture. It improved my Italian dinners tremendously.
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