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What to eat at Reading Terminal Market in Philly?
I've got an entire page on this subject @ mr blog:
http://robertsmarketreport.blogspot.com/p/munching-at-rtm.html
New Jersey Dispatch: DiCosmo’s Italian Ice
As a born and bred Elizabethan, I've been enjoying DiCosmo's since I was in the womb. Far better than anything I've found in Philadelphia over the past 30 years.
Back in the 1950s, when the shack was still a grocery store, they only had lemon and, occasionally, orange. Along with the ice, they also had a huge glass jar filled with chunks of freshly-cracked coconut, and another jar with pretzel rods. There were only two sizes (5 cents and 10 cents), and the nickel cup was a thin, pleated cup so you could squeeze the last drop of ice, by then melted, out easily.
I still stop by whenever I'm in Elizabeth in season.
Jewish Food Authorities Weigh in on Dr. Brown’s Cel-Ray
The beauty of Dr. Brown's Cel-Ray consumed with pastrami or corned beef is that you get a double-dose of nitrites: first from the meat cure, then from the celery extract. I love it!
About 10 years ago I was at a "guest chef" dinner at Cornell's Hotel & Restaurant Management school, in which the guest chef was Marcus Samuelsson of Aquavit. He used a celery sorbet as a palate cleanser, and it brought me right back to Ratners on Second Avenue (Yes Cel-Ray makes a wonderful accompaniment to dairy, especially latke, another entree that Ratners' called "protose steak" and other oil-infused dishes; just like with pastrami, Cel-Ray is a perfect foil to the food's richness.
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What! No Aebleskivers?