after dinner sneeze

a lot of g says, t says

Posts Tagged ‘Reading Terminal Market

Post-Philly Ramen and Wine

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t says: We’ve been out a few times recently so I figured I’d take a lazy day to update the blog.  And so, with season 5 of The Wire in the background, I’m here on my phone, with my first ever phone-post!


My little sis got married with a reception at Zahav!  The whole event was wonderful!!  Congrats to her and her new hubby!  Also: congrats to Zahav for serving up some absolutely amazing lamb and salatim!  For any couples looking to close some knots, check out Zahav!


We started lining up a farewell tour of Philly (we won’t be back again until December) and it included a little bit of something old and something new.  Well, here is the new: brunch at The Dutch.  These are my new favorite pancakes. They are to. Die. For.  Second only to Cochon (R.I.P.).  Don’t let the silly blueberries or anemic banana distract you from the perfectly made pancake with a bit of crunch on the outside and a soft pillowy inside.  Yes, a did order a wonderful cream chipped beef, and g got a tasty omelette, but seriously, these pancakes were the star!!


For something old, we hit up Reading Terminal.  Ahhhhhh.  Home indeed.  DiNic’s roast pork with rabe and provolone.  Insert drooling face here.  Forget the cheesesteaks, Philly – stick with these!  As for dessert: you know I picked up several chocolate-dipped chocolate chip cookies.  Day-um these were just as good as I recall!


We continued the ramen search.  This time, we went to Oakland for some Itani ramen.  Going for a more contemporary mixture (I had corn in mine, g had tomatoes in hers), the end result was pretty good.  Nice form alkaline noodles, with savory broth.  It’s not worth the trip if you have some good ramen nearby, but if you’re local, it’s worth a visit.  Next time I’m going to try some of those dumplings.  BTW: corn = hard to pick up with chopsticks.


And for our most recent exploration, we hit up Napa [again].  We love this place.  After hiking through Oat Mine Hill Trail (after finding out that Bothe was closed for a half-marathon), we hit up Model Bakery in St. Helena.  Holy. Hell.  We knew Model was good (we’ve been to the one at Oxbow several times), but this one was WAY better.  Above was a bacon egg and pimento on a scallion biscuit that was better than any breakfast sandwich I’ve ever had … even a’s (I’m sorry a!!!!  It just happened!!!).  g got the “traditional” breakfast sandwich on their famous English muffins and she devoured it.  There’s something about this location’s sandwich construction that’s impeccable: not soggy, melted cheese, perfectly made meat, structurally sound.  Gonna have to make the special trip to St Helena for future visits, even if it is a half hour away from Oxbow!


Here’s a tip: Heitz has free wine tasting.  Now, there is a caveat: Heitz does not do flashy, fruit-bombs.  They do cabs like pinots: single vineyards with focus on just how important locations are for flavor.  One tasted like pure green bell pepper.  Another had a finish of super-spicy black pepper.  The final was mushroom-alicious (if you like that sort of thing).  But the real star: the 2015 Sauvignon Blanc.  It was in-your-face with tropical and grapefruit, followed by mouthwatering acidity and a petrol hint that was amazing (for those of you that like the way gas stations smell).  Amazing. $20 at local wine merchant – check it out.  Heitz is now on our short-list for anyone visiting Napa for the first time!  We finished off our day with a trip to Hog Island oyster company – the grilled oysters have changed g’s outlook on oysters forever!  She loves them!

Salt-Entombed Striped Bass (with pix)

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t says:  We saw this beautiful salt-entombed fish on Iron Chef America (followed by raves from tasters), and Thomas Keller has a great photo of one in Ad Hoc at Home; but it never occurred to us that we could actually do this ourselves.  g and I rarely cook fish – it’s not that we don’t like it, but we fear screwing up when cooking it (no one likes dry fish) when it’s way more expensive than, say, chicken (and it doesn’t keep that well, either).  Our friends who have no such fears and share similar television-viewing tastes to ours, were also intrigued by salt encrusted fish; however, they actually had the activation energy needed to make a plan and execute a Sunday night dinner.  They invited us to join their scheme and off we were to Reading Terminal Market to purchase a large [to us] striped bass.  We settled on Wan’s seafood (despite the better reputation and cleaner appearance, John Yi’s striped bass had a little glaucoma) and watched as they scaled and gutted it.  We joined up with our friends, k and cm, and, guided by a few recipes, we prepped the fish, we cooked the fish, and we ate the fish.  Poor Herbie never stood a chance.  The whole procedure ended up being quite simple (with minimal prep time, as the fishmonger did all the hard work), but the results were phenomenal – both for our eyes and our mouth.  Why hadn’t someone told us that this is the easiest way to cook tender, juicy fish, ever?  Below is the recipe that we constructed (adapted from Thomas Keller’s and Alton Brown’s recipes).  It was so easy and delicious that we did it again the following day (with Herbina) just to make sure it wasn’t a fluke – it wasn’t (g’s cousin, d, informed us that indeed, it wasn’t … it was a striped bass).

Ingredients:

__ 1 striped bass gutted and scaled, fins and gills removed, head and tail intact (4-4.5 lb in weight before gutting).  We have read that snapper and tilapia are similar to striped bass and therefore may be substituted – we haven’t tried it [yet].
__ 3 lb kosher salt (Diamond Crystal brand is what we used – we used Morton’s once and the proportions were all wrong – stupid variable coarseness between brands) (n.b. If you use a larger fish, you will have to use more salt, as the listed amount was perfect for the size fish we purchased)
__ 4 egg whites
__ 0.75 c water
__ handful of flat-leaf parsley
__ 0.5 bulb (+ fronds) of fennel, cut in half (so you’ll have two quarters of the bulb)
__ 0.5 lemon, sliced into at least four slices
__ 0.5 orange, sliced into at least four slices

Methods:

0)  Set oven to 425 degrees.

1)  Rinse and pat the fish dry.  Stuff with fennel, lemon slices, and parsley.

Meet Herbina. Isn't she pretty?

Herbina's stuffed.

2)  Combine salt, eggs, and water in a bowl.  Hand-mix.

3)  In a pan (lined with aluminum foil for easy cleanup), put a half-inch thick layer of salt mixture to lay the fish on (just a little bigger than the fish’s actual size).  Place fish onto its salt (kind of like a body in a chalk-outline at a crime scene).  Lightly pack salt to completely cover the fish.  We used the entirety of the salt mixture for our sized fish.  Some exposed tail is ok (we had to cut the tail because of the small oven).  You don’t have to suture the slit where you stuffed the fish, just close the wound manually and cover with salt to keep closed.  When you’re done, give it a look over to ensure there are no obvious cracks.

"It's like burying your feet in sand at the beach!"

Where'd she go? Into her sarcophagus! (macabre, I know)

4)  Transport fish to oven.  Cook for 20 minutes.  Rotate pan 180 degrees.  Cook for 20 more minutes.  If you have no faith that the fish is done, you could attempt to penetrate the crust with a fork or skewer into the thickest part of the fish, wait 5 seconds, and then remove the object and touch it to your lip to ensure it’s warm.  Alternatively, you could just test the temperature of the thickest part with a thermometer (I think 125 degrees is the desired temperature, but I don’t know for sure – obviously we did NOT use a thermometer).  Let rest for 10 minutes (this is vital).

Herbina's in a sauna.

5)  In a dramatic fashion, crack the crust with a stern stroke of a large spoon or a mallet or a [clean] hammer.  Attempt to remove the crust in large pieces if possible; try not to accidentally pierce the skin and introduce salt to the tender meat underneath, especially when removing salt from the open slit where you stuffed the fish.

Hammer and chisel (i.e. butter knife).

Look inside! It's Herbina!

She's almost free!

Free at last.

6)  Remove the skin from the exposed side of the fish.  Remove the exposed fillet of meat resting on the ?spine?.  Remove the ?spine?, bones, and stuffing (the stuffing doesn’t taste good – we tried it).  Remove the remaining fillet of meat.  Depending on your meat-removal skills, you may have to eat with a little bit of caution, but most of the bones in a fish this size are large, so it’s not as bad.  The trickiest bones are the ones where the fins (if your fish still had fins) would connect to the body.  Brush up on your fish anatomy (google works) if you want to be an expert filleter.

Herbina's beauty is more than skin-deep.

"Fish have layers ... like ogres."

After you remove a fillet, remove the shrubbery.

Yikes - Herbina's looking a little ... thin ...

Written by afterdinnersneeze

16 February 2010 at 10:33pm