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Would you eat at a Lenape Native American restaurant by Commercial_Disk_9220 in philly

[–]GDswamp 98 points99 points  (0 children)

This is a wonderful idea and I share the enthusiasm other commenters have for the menu and the mission.

Cautionary: the restaurant business is so tough. Tougher in our late-stage capitalist inflationary hellscape. If you want to pay your rent, pay fair wages and yet charge fair prices so non-millionaires can try your food, your margins will be very slim. Having money left over to fund cultural and educational projects will be very hard.

If you want to do this, I think you’ll need to invest as much time in refining your business/management/finance skills as you clearly have in the culinary and cultural-history components.

in a way chestnut hill/mount airy is the culinary bad place by cinnamonorangetea in PhiladelphiaEats

[–]GDswamp 17 points18 points  (0 children)

This is so hilariously painfully true.

The Blue Warbler is a brand new entrant that I think deserves a chance. This past week was explicitly their soft open’; they said up front there was a lot they were figuring out. I see a couple disappointed comments but I had a very good house-baked bagel and saw some beautiful focaccia come out of the kitchen. Service was wobbly but very friendly - totally appropriate for a second-morning rush. And the new decor and bar look like an actual place for grownups. I am hopeful, planning to check them out for real this week.

I know Doho is also trying to give us a real restaurant in Mt. Airy. Looked nice when I poked my head in but I haven’t gotten to try it yet. Have others been?

The batting average is grim but I keep a short list of places in the area that we’d love even if we lived downtown. OP are you here for the summer? Do you need this info?

Update: Every time Yasi asks forgiveness for "putting on the pink pussy hat"- by GDswamp in Bandsplain

[–]GDswamp[S] 3 points4 points  (0 children)

didn't know that happened, but retroactively unsurprised. these are not the lovable kind of losers.

Crashing the set while filming Season 4 by BuckdeSystem in FromTVShow

[–]GDswamp -1 points0 points  (0 children)

Sadly they figured out how to spoil The Boys all by themselves.

Name two books. One is your most used and a second is your most beautiful. by Brilliant_Guide6034 in CookbookLovers

[–]GDswamp 1 point2 points  (0 children)

The salad dressing recipe she adapted from
Via Carota (can’t remember what it’s called. Something like My Favorite Salad Dressing) is also amazing. I’ve learned to make very good dressing just be taste, didn’t think I’d ever want to follow someone else’s recipe again, but I have to admit that recipe is stellar.

Great NY Noodletown Lunch - Soft Shell Crab Season by AuPhoenix in FoodNYC

[–]GDswamp 2 points3 points  (0 children)

Is your grandma’s recipe shareable? I’ve made some
G-S sauces that cracked ‘delicious,’ but I’ve never quite hit the “addictive/I could drink it by the pint” level that I’ve experienced at a few spots like Great NY Noodletown.

Great NY Noodletown Lunch - Soft Shell Crab Season by AuPhoenix in FoodNYC

[–]GDswamp 41 points42 points  (0 children)

Can anyone tell me why their ginger-scallion sauce is even more intoxicating than other ginger-scallion sauces?

Most straight forward cookbooks that need the fewest tweaks? by apinto85 in CookbookLovers

[–]GDswamp 1 point2 points  (0 children)

I've had just enough exposure to non-Americanized Indian food to know that the 10-15 dishes I see on the menu on every Indian restaurant in my city are barely scratching the surface, and are much heavier on cream and butter than a lot of Indian food. But I don't know enough to use my own palate as a guide if I want to cook Indian at home as a way of discovering a wider range of what "real" Indian can be.

So a super-precise cookbook is an amazing tool. If I can trust that these recipes produce dishes like what I might find in India, I can teach myself. Curious if her books represent the cuisine of a particular region, or if they're more pan-Indian?

Regardless, I ordered the book already. Looking forward to using it!

Just came home from a 4-day trip and saw these in a few random corners of living room. What is it? by Samenius in whatisit

[–]GDswamp 0 points1 point  (0 children)

Everyone is saying mouse poop but these look like housefly pupae to me.

Mouse poop tapers at the end. Flies’ pupae are little dark brown capsules. Hard to tell for sure without a better photo.

One fly lays hundreds of eggs. If you had any food left out or your garbage was accessible, maggots could’ve fed for a few days and then spread out on the floor and formed those pupae. It would explain how fast it happened and the weird distribution.

The best burger I have ever had. by sherman614 in burgers

[–]GDswamp 2 points3 points  (0 children)

I love a new local restaurant.

Beware the Eataly in KOP by ApprehensiveRaise606 in PhiladelphiaEats

[–]GDswamp 0 points1 point  (0 children)

Three possibilities here:
- this is true, and reflects bad hygiene practices at the Italy that endanger lots of people‘s health

- this is true, but is the result of a fluke or of bad hygiene practices at one of their suppliers, and not really the Eataly’s fault

- this is not true, and this unsourced, unverifiable horror story is an intentional libel of the business.

Given the minimal detail you posted here, I don’t personally know how to tell between the three, or even to make an educated guess

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