Friday, February 27, 2009
Thursday, February 26, 2009
Tuesday, February 24, 2009
Monday, February 23, 2009
Friday, February 20, 2009
Street Meat: 4
I completely forgot about last Friday's dinner with the Gastro-in-laws. Delassandro's is situated a little more than halfway towards their end of Philadelphia, but their lack of cheese fries and a credit card machine once again nudged us across the street to Chubby's, where the fries are kept crispy until you get home by the magic of plastic portion cuppery. Sadly, the processed cheese sauce is not Cheez Whiz (cheap bastards), but I've created a new flavor using a cocktail of processed cheese sauce, ranch dressing, and Tabasco (procheransco). Great for dipping and topping. Buen provecho.
Thursday, February 19, 2009
1. The waffles are nothing more than McGriddle bread pressed with waffle dents, which means this compact foodstuff was worth a full day of calories (thank you very much, Mr. Spurlock).
2. Microwaved egg product is no substitute for the real thing. The consistency of a marshmallow and the taste of an egg is a horrible combination.
3. Dunkin's bacon is so thin that it could moonlight as dental floss. Delicious dental floss.
4. I spent $4.59 on this?
5. Shame on me (as always) for falling victim to food marketing.
Unless you have the metabolism of a hummingbird (or you could give a shit about heart disease), this one's not worth it. I'll let you know if its siren song dupes me again tomorrow morning. Buen provecho.
Wednesday, February 18, 2009
6 oz. Dark Chocolate
3 oz. White Chocolate
1 lb. Strawberries, washed and well dried. If you can find them with stems attached, you're a better man than I.
Float two heatproof bowls in two separate saucepans filled with an inch of water. Bring water to just boiling and turn the heat off. Dump dark chocolate into one, white chocolate into the other, and stir to melt. Dip strawberries in dark chocolate and place on wax paper. After all strawberries are dipped, dip a fork in the white chocolate to create neat looking drizzles. Have tissues ready for when she cries at how romantic you are. Remind her during next football season.
Well, not really (I just like the blender imagery). In fact, the experience was dangerously close to being perfect. Easy drive, incredible ambience, top notch service, excellent cocktails (best old fashioned I've had, probably ever), everything else but the food. More specifically, my food. Like I said, I expected fireworks. Even the descriptions on the menu had me thinking that this would be a transcendent experience. Three courses fit for a last meal. Instead, the fried oyster appetizer was too large. Personally, having to chew an oyster more than a few times really ruins the idea of it being a delicacy (from the word "delicate," yes? As in, please don't use enormous oysters in this dish). Moreover, the horseradish cream lacked bite. I could have gotten more of a kick from an Arby's Horsey Sauce packet. Moving on to the main, my usual MO is to order based on sides, and the porcini risotto accompanying the filet tugged me in that direction until the waitress recommended the harissa rubbed lamb because of its "nice spice," following up with, "If you're feeling adventurous, definitely go for it." Again I'm expecting heat, but this time around, I didn't even get salt. Not on the lamb, not on the white beans, and the yogurt sauce was a drizzle that got lost in the greens. Even though the lamb was cooked well, the lack of seasoning made for a bland and, dare I say, straightforward, dish. Shame on me for not going with my gut. With dessert being their final chance, I was very pleased with the bread pudding, the love of which I attribute to the bread pudding they sporadically serve at the Lucky Dog Saloon. Alison Two's was beautifully presented, exceedingly moist, and perfectly portioned.
I was definitely not turned off by the experience. Given the option, I'd eat there again in a heartbeat, and it might be entirely different on a night without the high expectations, the need for the waitstaff to rush you along, and the automatic 20% gratuity (I hate being presumed a shitty tipper). And who knows, maybe I'll even get some salt on my dish? Buen Provecho.
Alison Two is located at 422 S. Bethlehem Pike, Fort Washington, PA 19034. We got ourselves full and drunk for $197 plus tip.
Tuesday, February 17, 2009
Thursday, February 12, 2009
Day 2: Burgers at Agadon. A self directed menu where you can order burgers by size and trick them out (did I really just type that?) with classic toppings, or a fried egg.
Day 3: Steak at Salto del Angel. The Bogota equivalent of Rosa Mexicano, a behemoth restaurant specializing in local fare, including aguardiente, a digestif that's a lot less syrupy (and a lot more drinkable) than Sambuca.
Day 4: Appetizers at 1492. While the apps were delicious, they couldn't compare to the basil ice cream at the end of this finger food meal.
Day 5: Burgers at Agadon. I still couldn't bring myself to order the fried egg.
Wow, this post is lousy. Buen provecho.
Tuesday, February 10, 2009
Sunday, February 08, 2009
Thursday, February 05, 2009
Let me get the bad stuff out of the way: Toby, your Caesar salad was like an anchovy taking a dump in mouth. There weren't actually any anchovies in the salad, so I'm both impressed and amazed at how you accomplished this. I'm pretty sure the Parmesan was the Kraft, pre-grated variety, which has all the texture and deliciousness of Coney Island sand. Your pizza, however, was spot on. My pie had a bubbly and burnt thin crust, topped with a sweet tomato sauce, creamy buffalo mozzarella, and sopressata. I can forgive the crap Caesar after tasting the special hug of the buffalo mozzarella and the slightly smoky sopressata. I'm also a sucker for exposed brick, so you had me at brick oven.
Tuesday, February 03, 2009
Monday, February 02, 2009
Stay tuned for an overview of culinary delights from the land of FARC bombings, coffee, and coca. But don't expect much. I wound up eating burgers (hamburguesas, burguers) half the time I was there (but holy shit they were good). I think A Hamburger Today would be quite impressed.