BCP @ The Standard Tap

This is a post about Burger Club Philadelphia's latest meating at Standard Tap, and I'll get to that in just a minute. But first, I have to take a moment to point out the awesomeness that is this duck live mousse.

It was beyond creamy with just the right amount of fattiness to coat your mouth slightly, but a hint of something sweet keep it away from becoming too rich. Coupled with the toasted bread and a salad of cornichon, onions, and mustard, it was some of the best duck liver I've ever eaten. And I'd order it again. Okay, now on to the matter at hand: Burgers!

Organized by our fearless leader, Jess, from Fries with that Shake, Burger Club Philadelphia met recently on the top floor of Standard Tap, which has a reputation for a bitchin' burger.

I ordered mine medium rare with grilled onions, mushrooms and monterey jack cheese. The Tap doesn't let you get all fancy with the burgers, mushrooms and onions are the only available add-ons, all I'm saying is that it's a bummer no bacon is allowed.

But this is seriously one beautiful burger when she's all put together. The patty is clearly had formed, the cheese is from a good source, the lettuce and tomato are not skimpy in portion, and the pickles are crunchy and dill, the only kind of pickles I allow in front of me.

Cooked to my exact specification, this burger was juicy, flavorful and I inhaled it in a matter of minutes. I was shocked at how quickly I consumed this beast. When it was first placed in front of me I thought for sure that I would only be able to eat half, especially after the duck liver mousse appetizer we shared at my table. I guess my hunger for red meat has been increasing since I joined burger club, and this puppy was polished off before I'd finished my second beer!

My only real complaint was the bread. The brioche roll, which I think is from Le Bus, was a little on the stale side and crumbled when you bit into the burger. It wasn't a deal breaker for me.

Head on over to Jess's post on Fries with that Shake to read all the reviews from members of Burger Club Philadelphia on Standard Tap burger.

Standard Tap
901 N. 2nd Street
Philadelphia, PA 19123
215.238.0630

Raspberry Lime Jam

Aside from making pickled green beans occasionally with my mother when I was a kid, I have practically no canning experience. But, I've been reading Food in Jars since Marisa started sharing her expertise with all of us, so I figured berry season was the perfect time to join in the fun. I wanted to use local fresh fruit and as little sugar as possible so I could enjoy my jam without hesitation. I also added a twist to a plain raspberry jam by adding a significant citrus kick with lime juice and the powerful zest.

I had lots of traditional pectin around my house, but grabbed a box of Pomona's Universal Pectin at Whole Foods at the last minute for this Raspberry-Lime Jam. Pomona's pectin calls for making a calcium water to aid in gelling and they supply the calcium powder with every box of pectin. You simply add a little calcium powder to some water and stick it in the fridge before you start jamming.

I'm also going to give just the basic canning instruction here, if you've never done it before check out your copy of the Joy of Cooking or one of the online resources recommended by Food in Jars.

4 cups ripe red raspberries
3/4 cup sugar
2 tablespoons lime juice
Zest of one lime
2 teaspoons calcium water
2 teaspoons pectin



Wash and mash your berries. This is easy enough to do with a fork to ripe raspberries. Combine mashed berries, lime juice, lime zest and the measured calcium water in a medium pot and bring to a boil. In a separate bowl mix the sugar with the pectin and add to the boiling fruit. Stir vigorously for two minutes to dissolve the pectin and bring jam back to a boil and remove from the heat.

Carefully fill your sterilized jars to 1/4 inch of the top. Wipe the rim of the jar clean, place on the lid and screw on the band. Then process in boiling water for 10 minutes. Remove the jars from the water and let cool completely, about 12 hours.

My yield was about 4 1/2 cups of finished product. Delicious finished product.

The Regulars by Sarah Stolfa

McGlinchey's Tavern is an institution in Philadelphia. Nearly everyone I know has a story, memory or nightmare that involves the cantankerous words of the bartender or the hot dogs from McGlinchey's. I was excited to hear of a new book by local photographer and McGlinchey's bartender, Sarah Stolfa.

Stolfa is a Drexel educated artist who began tending bar to make some cash, and found a bar full of regulars that became the subjects of her artistic vision. If you've ever been in for a drink, you already know that McGlinchey's is a cheap, dirty and cool bar that welcomes individuals from all walks of life with the same surly look. Stolfa manages to capture some of The Regulars and their (mostly) dour looks in her book of portraits. If you're a fan of Stolfa's or McGlinchey's and you'd like the opportunity to win a copy of The Regulars, please leave a message in the comments section with your favorite memory of McGlinchey's. Make sure to leave your comment before Friday, July 10th at noon (EST) to be included in the drawing for a copy of Sarah Stolfa's, The Regulars.

Alternatively, you can buy The Regulars online at Amazon.com

McGlinchey's Bar & Grille
259 S. 15th Street
Philadelphia, PA 19102
215.735.1259