Saturday, May 23, 2015
Thursday, March 12, 2015
Liver and Onions and Screwdrivers. Huh. Well, now we have to stop! When I looked at the menu the first thing I see is this:
Of course, big food doesn't necessarily mean good food. The place was very nice with a 1950's diner feel. A lot of red vinyl and old school straw dispensers on the booths.
Stacy ordered the liver and onions. She liked it. Good for her. That's all that will be said here about that. I immediately saw a Beef on a Weck. One of my all time favorite sandwiches and almost impossible to get where we live. It came on a real kummelweck roll, loaded with salt and caraway seeds. A good sign. The beef was tender, the au jus was good, and they served it with a generous portion of fresh horseradish.
The Dubois Diner was a nice find. I really enjoyed our meal (in spite of what Stacy ordered). I'm sure I'll visit again when I'm in the area.
The Dubois Diner is located at 150 W DuBois Ave. in DuBois, PA
Saturday, March 7, 2015
On a recent drive heading from Erie to Pittsburgh the prospects for a good lunch seemed grim. The area east of Interstate 79 doesn't offer much as their are only a couple decent sized towns. Checking online, Lona's in Franklin sounded promising.
It was early, just a little after 11 am, and they had just opened. We were the first customers in the restaurant but as we enjoyed our meal, I noticed that the restaurant was filling up. The seating area is comfortable although somewhat sparse. They also had a nice looking bar on one end of the restaurant. In addition, they are attached to another bar (smoking) named The Celtic Cafe.
The menu was very nice with some great choices. I went with the Marinated Salmon sandwich which is served on a focaccia bun with mustard, mayo, bacon and chopped avocado. The sandwich's came with a choice of regular fries or sweet potato fries. It was very good, although I could have done without the bacon. My partner choose a fish sandwich which was lightly breaded and while I did not sample it, the fish looked delicious!
Lona's is located at 1211 Liberty St. right in the middle of Franklin.
Saturday, January 17, 2015
I've driven thru Waterford Pa hundreds of times over the years but never stopped at Carini's. This restaurant is right in the middle of town, easy to find and with plenty of free parking. The decor is dinor style (NW Pa spelling!), but very clean and comfortable. It's the kind of place that has advertisements on the place mats. The menu consists of a nice selection of subs, salads, Italian entrees and a nice choice of lunch specials. I also noticed the chef hand tossing pizza dough, although we didn't get the chance to try any.
I went with the Spaghetti Bread Bowl which is served with a tossed salad for $7.35. Stacy went for a dinner entree of Chicken Parmesan which came with pasta and also a tossed salad ($10.45). The salads were typical iceberg, but very fresh and crunchy. My spaghetti was very good and the sauce was exceptional. The portions were fairly large and a nice value for good quality, fresh food.
This is a very nice local restaurant with friendly service and good food, which is sometimes difficult to find in the backwoods of Pennsylvania. I'm sure we will return.
Carini Restaurant is located at 118 High St in the center of Waterford Pa.
Monday, January 5, 2015
I really love turkey with crisp skin and juicy meat. The problem is that when trying to crisp the skin, it's easy to overcook the turkey resulting in a dry, overdone bird. The solution is pretty simple. The night before, I remove the turkey from it's packaging, and leave it in the refrigerator uncovered. This drys the skin. To roast, I like to use a sheet pan with a rack. An uncovered roasting pan works too, but the sides of the pan hinder air circulation around the bottom of the bird.
Preheat the oven to 500 degrees. Yes, 500. Roast the turkey for 30 minutes. At this point, turn down the temperature to 300, and cover the breast meat with foil. This will prevent the white breast meat from overcooking, while allowing the darker meat to cook fully. Check with a meat thermomoter and remove when internal temperature reaches 155 degrees. Now just cover it and let it sit for 15 or 20 minutes before carving. Excellent!!!