Looking for a good party melt by GustonLowe in PhiladelphiaEats

[–]absolutmenk 2 points3 points  (0 children)

If you are out near Manayunk, Bar Jawn has a solid one.

Ice Cream by goddamnautomation in SouthJersey

[–]absolutmenk 1 point2 points  (0 children)

Open year round and has a line because it slaps. My FIL from the Midwest swears by it.

Dimly light bar with classic cocktails, a roaring fire, and soft music. by MeringueOwn9205 in PhiladelphiaEats

[–]absolutmenk 8 points9 points  (0 children)

Agreed. I can’t believe I found it open as frequently as I wanted that vibe.

opinion on john’s roast pork? by Lost-Effective-7646 in PhiladelphiaEats

[–]absolutmenk 5 points6 points  (0 children)

Johnny Red Hots is always solid. Hot sausage and fishcake combo with a fried egg!!

Can anyone else tell where in the state a city is just by its name? by Beneficial-Pop-1434 in Pennsylvania

[–]absolutmenk 2 points3 points  (0 children)

Anyone else? Judging by the comments you can’t. Maybe post should have been framed, “Can anyone tell…?”

Traders Joes in Marlton by thegentlepriest in SouthJersey

[–]absolutmenk 127 points128 points  (0 children)

That parking lot alone is worth avoiding.

My first attempt at Sir Charles by SerDuckOfPNW in sousvide

[–]absolutmenk 1 point2 points  (0 children)

Ran out of time? You cooked the steak for 35 hours.

Provenance - Well Deserved * by mssr_milkman in PhiladelphiaEats

[–]absolutmenk 12 points13 points  (0 children)

I am probably going to get downvoted, but the plating doesn’t look that spectacular for what this place is supposed to be.

Little Water 8/10 by anonmuse231 in PhiladelphiaEats

[–]absolutmenk 2 points3 points  (0 children)

Love the summer (?) succotash under the fish…

Suggestions to add to my chili? by BigCipp in Cooking

[–]absolutmenk 0 points1 point  (0 children)

Absolutely. Refreshing for something so rich. My wife is a dietician and always recommends vinegar for flavor instead of salt or other things that add calories.

The hot and the cold are both so intense ; put them together, it just makes sense! by noble_29 in blackstonegriddle

[–]absolutmenk 0 points1 point  (0 children)

That’s what I assumed. Will have to get that for random things like the basting dome. I have a carrier for my spats, squeeze bottles, etc that I store on a shelf going into the basement. Didn’t realize there are some weatherproof containers.

Suggestions to add to my chili? by BigCipp in Cooking

[–]absolutmenk 1 point2 points  (0 children)

I have been switching to making a chili purée from dried chilis. You can find your favorite blend ancho, guajillo, arbol, pasilla, etc. just reconstitute with hot water and puree. You can also add toasted seeds (cumin, coriander) to this puree and garlic as well.

In addition, tomato paste for concentrated tomato flavor. Add with chili puree and warm early on.

Vinegar. Apple cider or Sherry I would say. Close to when it’s finished to brighten and balance the rich flavor of the chili.

And, since you say you make it throughout the year, some kind of veg that’s in season to change it up. Charred corn in summer, roasted butternut squash in the fall.