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(More) Beer Comes to Chestnut Hill

I live in the Northwest part of Philadelphia. When people hear “north” and “west” Philadelphia they think of a war zone with poor people. In actuality it’s the poor man’s Main Line (read: well-off people who aren’t as quite rich and middle class people who have to work for a living to keep their homes).

In all seriousness I love the area. I love it even more for the fact that Iron City Brewery will open it’s doors in January.

My only complaint about the Chestnut Hill area is that there are so many banks. Seriously. I don’t understand why there are so many banks in such a small neighborhood. You will never hear me say that about a brewery.

Considering there is are two pubs next door to each other (try the Schmitter – you won’t regret it) each other and two more not too far away, it gives the denizens of Chestnut Hill a reason to have a pub crawl.

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Posted by on November 21, 2011 in Uncategorized

 

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The Bad Rap With White Bread

 

Milk Bread

Made with dried fruit and walnuts.

 

 

As a child of the 70s and 80s, white bread was the most popular and (at times) only bread. When people started obsessing about their health is when multigrain came on the scene and wheat bread became more popular.

Pain au lait is a far cry from the mushy white bread most people are familiar with. Although not a healthy alternative, pain au lait is a versatile and delicious to its healthy brethren.

The literial translation of pain au lait is milk bread. Pretty basic for such a rich bread. Unlike broiche, which is also on my list last meal components, this bread isn’t difficult to make and is very simple.

Two of my other favorite breads, French and wheat, are easily done by hand. This white bread is so rich that a sticky mess can be avoided by using a stand mixer with the bread hook.

By the way, I think bread machines should be verboten. There are no better ways to release your frustrations by beating 2 pounds of bread dough. After all you have to build up the gluten somehow!

In this case the mixer took care of building the gluten and as a result I created a bread that is versitie to your taste. You can use this bread to make hotdog, hamburger, or dinner rolls.

I wanted something more rustic and added dried blueberries, cranberries, raisins, and walnuts. With a milk wash it finished it off with sanding sugar before placing it in the oven.

Try pain au lait and tailor it to your taste and moods.

 
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Posted by on November 7, 2011 in Uncategorized

 

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Who Doesn’t Like Free Press?

Profiling a chef is one of my writing responsibilities. You would think people with the confidence and egos as theirs it would be easy – it’s not! Maybe the publication I’m writing for isn’t a big city paper or CNN, but it’s legitimate. So I’m chasing down chefs and restauranteurs who don’t know me for a review. In turn, I’m getting unreturned phone calls and the metaphorical door slammed in my face.

Maybe because I haven’t practice public relations in some time, but I always thought keeping your name out there positively is good public relations. Especially since I work for an online publication I would want my name out as much as possible. I share my name with a realtor in the midwest. If you Googled it she would appear. I want to be the “Dana Prophet” and people automatically think “food writer” one day. These hard-to-speak to chefs should feel the same.

Many that I worked with thought they were rock stars. What better way to make a name for yourself and add to your portfolio than to once again get your name and experience out there. If a certain big name restaurant reviewer made the same call they would drop everything for an on-the-spot interview.

I will keep trying to attain the interview until them. I’m not too worried about it. I know my name doesn’t hold much weight … for now.

 
 

Welcome To Hood Hangouts

This blog was created because I grew tired of watching food and tourism shows that only feature three locations in Philadelphia ad nauseam : Pat’s, Geno’s, and The Reading Terminal Market.

I’ll give you Reading Terminal, but anyone who has Yuengling running through their veins will tell you Pat’s and Geno’s are only for tourists.

Don’t get me started on the tourists who visit The Philadelphia Museum of Art just to run up the steps like Rocky. That’s another blog entry for another day.

I will take you to places only the locals know about and hold dear. Off the beaten track so to speak. So grab your overpriced SEPTA pass and appetite – it’s time to eat.

 
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Posted by on July 4, 2011 in Uncategorized