09-09-2003 00:40									#91
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quote: Originally posted by SlowwHand You eat blacked eye peas, GePap?

NO, Black eye peas (given there might be some context I am not aware of, I will use the correect common name). They are a very nice bean..good in salads as well.

Osweld: well, duh! But it's not as coarse as you showed in that pic most of the time.

	09-09-2003 00:44									#92
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quote: Originally posted by GePap Osweld: well, duh! But it's not as coarse as you showed in that pic most of the time.

No, but the chunkier the better, I say.


And you're not geting me into an argument about semantics, Japher. I know what Salsa ought to be, and you're never going to convince me that crap is salsa.

EDIT: Dear me, day I say the chinkier the better?

	09-09-2003 00:44									#93
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Please forgive my typing, oh ass-hole.

	09-09-2003 00:47									#94
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quote: Originally posted by SlowwHand Please forgive my typing, oh ass-hole.

It's that I don't trust you that much Sloww, can't be sure when you might try something. It has nothing to do with your spelling (something I am very bad at). Besides, that's a pretty strange mistake...If it had been Balck Eye Peas or so, no problem.

	09-09-2003 00:50									#95
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Pat's Cheesesteaks

	09-09-2003 01:40									#96
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Um -- Slowwy, yes Pace may be produced in Texas, but it's a nation-wide distributed food product.

I meant for this thread to be about specialized, unique local foods that you really enjoy.

	09-09-2003 03:07									#97
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Tried the new curry place that just opened in town. They do a damn good chicken vindaloo with garlic naan.

Unfortunately, their Saag Aloo left something to be desired... Damn shame as Saag Aloo is by far my favourite dish.

	09-09-2003 07:42									#98
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It's hard to get some things over here- like Jamaican hard dough bread, Dunn's River Malt, and fruit bun.

Can't find gungo peas either. No ackee and salt fish .

No Eccles cakes, a shame 'cos I love the buttery sweetness of Eccles cakes and the way the pastry shatters and flakes....

Still, the other cuisines here make up for it- had a delicious Lebanese banquet on Sunday, with the smokiest smoothest baba ghanoush I've had in some time. And some succulent mixed kebabs on herb rice.

And there's a great Iranian restaurant on Chapel Street that serves this amazing dish of shredded chicken in a sauce made up of pomegranate juice and crushed walnuts with rice and sumac. Then just up the road is a Japanese restaurant that has a lovely grilled eel dish... it's cooked so well, it almost melts in your mouth.

And then black sesame ice cream, and green tea to finish.

	09-09-2003 07:50									#99
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I dont like Cheesesteaks so philly's most famous food is not my favourite...

quote: Pat's Cheesesteaks

i hope this Pat's is in Harleysville and not in the city... if it's in the city, that aint your local food.

	09-09-2003 07:51									#100
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oh yeah and i heard that yall don't got water ice outside of philly. is that true?

	09-09-2003 08:40									#101
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quote: Originally posted by Osweld Salsa shouldn't be made out of a tomato sauce base. Just chunks of freshly choped vegtibles, spices, and herbs.

Simple recipe for a fresh (uncooked) salsa is:
1 tomato
1 jalapeno pepper
1 clove garlic
a pinch of salt

into the blender/processessor

	09-09-2003 09:47									#102
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I dice the following
1-2 tomatoes
1 red onion
1 jalapeno (or serrano) chile
a couple pinches of salt
the juice from 1 lime

I prefer using Diamond Crystal Kosher salt for cooking. I am used to its feel on my finger tips.

	09-09-2003 09:49									#103
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quote: black sesame ice cream

huh? first pistachio now this...

	09-09-2003 17:45									#104
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quote: Originally posted by Albert Speer oh yeah and i heard that yall don't got water ice outside of philly. is that true?

True. In the rest of the world, most ice is really large chunks of glass because water only freezes in Philly.

	09-09-2003 18:36									#106
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starchild:

water ice is flavored ice mashed up but with a thick constituency what with the it being made out of a thick sugary syrup.

	09-09-2003 18:43									#107
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quote: Originally posted by Albert Speer oh yeah and i heard that yall don't got water ice outside of philly. is that true?

I'm 20 miles outside of Philly, and we have Rita's Water Ice



In Massachusetts, we call it Italian Ice

	09-09-2003 18:46									#108
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So Water Ice is very ironically named, because it isn't actually made out of water?

	09-09-2003 19:10									#109
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Sounds rather like a Slush Puppy to me.

	09-09-2003 19:16									#110
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quote: Originally posted by Albert Speer starchild: water ice is flavored ice mashed up but with a thick constituency what with the it being made out of a thick sugary syrup.

Go to any fair or expo and you'll find that.

	09-09-2003 21:49									#111
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In fancy restaurants, yoy may find water ice listed as a granita.

	09-09-2003 21:51									#112
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I think it's a Sno-cone