Good Friday everyone.
This day has already been jammed packed. I was at a press conference at the Food Bank of Delaware. They've started a statewide initiative to raise 300,000 pounds of food and $250,000 beginning today through Feb. 28. that will aid more than 350 social services agencies this winter that are already running short of resources.
The nonprofits want to encourage businesses, schools and organizations statewide to run food drives
Demand for food, shelter and heating assistance this year has increased between 25 to 50 percent from 2007.
Later today, I also have a conference call scheduled with some people from "Top Chef" which premieres on Bravo TV on Wednesday.
Crazy day.
Keep the mailbag full and email me your dining questions at ptalorico@delawareonline.com.
You ask. We answer. Every Friday.
Here are today's letters:
QUESTION: Good morning,
I was wondering if you were familiar with a small shop that use to be near the University of Delaware in Newark that made fresh kielbasa. Not sure if it is still there or the location address. If they are still in business would you forward their address or telephone number.
Have a great week.
Regards,
Jim Keebler
ANSWER: Jim, I've been scratching my head since I got this letter and I can't recall the shop you're writing about. I know you can get fresh kielbasa from the Delaware Provision Co. in Wilmington's Browntown neighborhood. Here's the address: 318 Eighth Ave, Wilmington; 429-0220.
But I don't know of the shop in Newark.
Readers?
UPDATE: A reader below reminded me about Herman's Quality Meat Shoppe, 64 E. Cleveland Ave.; 731-5344. It reopens Nov. 18. See comment below for more information.
QUESTION: Dear Ms. Talorico,
When I lived at New York, often times I can eat a simple roll (spicy tuna/salmon, california roll and the like) for lunch from the local deli. If I go out to dinner I'll get some actual sushi (yellowtail, tuna, salmon...). I just moved to Delaware six months ago, and now I am craving sushi. I know that raw or hard-to-get fish is pricey, not only because there is so little of it out there, but also because of transportation costs from New York to Delaware. The fish itself must be of the highest quality- clean and healthy- because if it is sick, it'll make the person who eats it sick!
I really don't want to taste around and then find the one I like in the area. Paying for gas and pricey food, ouch! Would you be able to recommend couple Sushi Restaurants? Thanks!
Diana
ANSWER: Diana, in no particular order, I like Mikimotos in Wilmington; Masamoto in Glen Mills, Pa.; the Cultured Pearl in Rehoboth Beach; Okura, 703 Ace Memorial Drive, Hockessin, 239-8486; and Kyoto in Pike Creek,
QUESTION: Just wanted to let you guys know, if you hadn't heard already, that La Rosa Negra restaurant in Lewes is no more. It's now known as Cirelli's, which I think is the name of the owner. I don't know if anything besides the name is changing - just drove by today and saw the new sign.
ANSWER: OK, thanks. I'll let you know if I get more information.
QUESTION: Hi Patricia - I grill quite often, and I feel T-Bone steaks are the hardest steak to judge doneness. I feel your pain. The last time I grilled T-Bones, I gave them an additional 2-3 minutes of cook time than usual for medium rare. The finger test doesn't seem to work with these steaks. You need to feel the tension of a medium for a medium rare steak. So, that is why I am grilling rib steaks tonight, and enjoy a bottle of red wine while watching the Phillies WIN!!! Love your blog!! Keep up the great work!! Take Care!! Sue
ANSWER: Thanks, Sue. Readers, just a note: Sue sent the above note after I whined about my inability to properly grill a T-bone. It always turns out too rare. Someone told me to buy an instant read thermometer. Which I have. And always forget to use when grilling.
QUESTION: Dear Ms. Talorico,
When I lived at New York, often times I can eat a simple roll (spicy tuna/salmon, california roll and the like) for lunch from the local deli. If I go out to dinner I'll get some actual sushi (yellowtail, tuna, salmon...). I just moved to Delaware six months ago, and now I am craving sushi. I know that raw or hard-to-get fish is pricey, not only because there is so little of it out there, but also because of transportation costs from New York to Delaware. The fish itself must be of the highest quality- clean and healthy- because if it is sick, it'll make the person who eats it sick!
I really don't want to taste around and then find the one I like in the area. Paying for gas and pricey food, ouch! Would you be able to recommend couple Sushi Restaurants? Thanks!
Diana
ANSWER: Diana, in no particular order, I like Mikimotos in Wilmington; Masamoto in Glen Mills, Pa.; the Cultured Pearl in Rehoboth Beach; Okura, 703 Ace Memorial Drive, Hockessin, 239-8486; and Kyoto in Pike Creek,
QUESTION: Just wanted to let you guys know, if you hadn't heard already, that La Rosa Negra restaurant in Lewes is no more. It's now known as Cirelli's, which I think is the name of the owner. I don't know if anything besides the name is changing - just drove by today and saw the new sign.
ANSWER: OK, thanks. I'll let you know if I get more information.
QUESTION: Hi Patricia - I grill quite often, and I feel T-Bone steaks are the hardest steak to judge doneness. I feel your pain. The last time I grilled T-Bones, I gave them an additional 2-3 minutes of cook time than usual for medium rare. The finger test doesn't seem to work with these steaks. You need to feel the tension of a medium for a medium rare steak. So, that is why I am grilling rib steaks tonight, and enjoy a bottle of red wine while watching the Phillies WIN!!! Love your blog!! Keep up the great work!! Take Care!! Sue
ANSWER: Thanks, Sue. Readers, just a note: Sue sent the above note after I whined about my inability to properly grill a T-bone. It always turns out too rare. Someone told me to buy an instant read thermometer. Which I have. And always forget to use when grilling.
2 comments:
Pat and Jim Keebler:
Herman's Quality Meat Shoppe, 64 East Cleveland Ave. (731-5344) makes and sells kielbasa, but may not have it in stock all the time. Call ahead.
Herman's is closed until 11/18 due to the death of Tim Herman, owner of the shop. The sign on the front door of the shop says the shop will re-open on 11/18.
Deborah Ryszka
Newark
Deborah, thanks so much. How could I miss Herman's? It's a Newark institution.
I was so sad to her about the death of Tim Herman. We worked on articles together in the past and he was always most helpful. Jim, please visit Herman's when they reopen.
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