Loving the vibe of historic Philadelphia but more on that later. After recording the Chef’s Table on NPR, I mentioned to the host that I was headed to Jim’s for a real Philly Cheesesteak to which she strongly admonished me to reconsider. Hers is a mission to recrown Philly with another sandwich, her favorite, a “roast pork fully loaded” from DiNic’s at the Reading Market. So sure was she of herself, that I almost abandoned Jim’s. But, instead we decided to get one of each and try for ourselves. I can see her point, the quality of the pork was good–perhaps the buns a little better BUT flavor for flavor there is no comparison. Jim’s just absolutely rocked. I was only bummed that I had to share. Ours was customized with Provolone cheese, Whiz, Fried Onions and hot peppers. She tried to flip Thomas Keller too but he’d have no part of it. I’m with TK on this one.
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Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle. -
A dish from Al Forno in Providence that Lucinda never forgot, and finally made from memory twenty years later: creamy double corn polenta with a crater of tomatoes on top. -
Tomatoes, beets and peaches at their peak, together on one platter. Salt, oil, herbs, and nature does the rest. -
Attention salmon lovers!! Did you know that 95 percent of… View Article -
Somehow the sourdough mojo took hold of me. I wasn’t… View Article
November 27, 2013 at 8:52 pm
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