ellencho

I wonder if Maido in Narberth has it? It is quite a trip out to the Main line from CC by car, but you could take the R5 and it's a short walk from the train station.

Oh man, I tried their lemon yogurt gelato today. It was obscenely good - tasted like a lemon cheesecake.

Wow, I feel like a weenie, I used to live in Ardmore and until this thread I had no idea of the existence of this place. How are their desserts? Are any of their pastries worth trying?

Banh mi was very tasty and reasonably priced - $3 bucks. The baguettes were nice and crunchy and the fillings were well seasoned.

The bf and I ate there last night. We had their summer rolls and their sugar cane shrimp, both of which were good, their shrimp was really moist and tasty. Then we had the pho and the house special bun. The bun was nice, it came with a spring roll some meatballs and grilled shrimp. The pho was nothing special. I tasted the soup and felt that it could have been richer. But the service was really good and the place was very clean. For lunch today we're going to try their banh mi.

You should try them, they're not sour, especially if they're a bit more mature grapes. They're usually quite sweet. If you get an underripe concord they'll be sour.

When my family and I used to visit Korea we would visit during the summertime, which is peak season for peaches, nectarines and various grapes. From my experience, I've noticed most Koreans peel their fruit and cut it into manageable sizes, so my relatives looked at me funny when I ate my nectarines, out of hand, skins and all. Another one of them missed seeing me score a nectarine around the pit with a knife and twisting it into two pieces. She thought I had just twisted it with my bare hands, and the confused look on her face was classic when she tried to do it herself.

Perhaps a nice mug fashioned from the skull of your enemy could work? ← Ha, but I suppose you'd have to order that in advance.

Three words - plastic cutting boards. They come in a bunch of colors and are cheap enough to buy a whole bunch.

The short ribs in kalbi tang are supposed to have some chew, but I've found that a lot of places aren't cooking their meat quite long enough. Next time mention something about it, or ask for very tender meat when you order. It shouldn't be so tough that it's a battle to take a bite. I prefer it falling off the bone myself, it's a lot easier to eat the entire piece of meat instead of eating around that rubbery piece of "skin" holding the bone to the meat.

You know, I'm not a coffee drinker, but my sister is, and she's quite a coffee snob, but she said that pumpkin pie flavored coffee really is quite delicious and my non coffee snob boyfriend agrees. When she comes to visit she'll usually bring him a bag of pumpkin pie coffee beans.

Delivery? And they're just down the street from us? Uh oh...

For the first time in my life I actually walked past capogiro to visit NCC. And I'm glad I did. I had the sipping chocolate as well. It was a perfect blend of dark and milk chocolate. I've always been more partial to milk chocolate, but I've found as I've gotten older that I want a bit more depth of flavor to my chocolates and what they served me was exactly what I like. If you like spiciness they have little prepackaged cylinders of cayenne chocolate drops. At first taste, all you get is chocolate, but then the cayenne kicks in and it's quite pleasant really. It sort of melts over your mouth, and then slowly dissipates. And I tried their vanilla-vanilla cupcakes. Excellent textured cake and the frosting was more of a royal icing-y type feel rather than a butter or shortening because it had a sort of crust formed on the outside.

Looks like it's opened up. I drove by it, and saw a waiter serving two women seated by the window. Haven't visited yet, but when I do I'll be sure to report.

Born and raised in NY and the best black and white recipe I ever used was from Cook's Illustrated's Baking Illustrated book. My entire family swears by them and they're easy to make. If anyone is interested in the recipe I can email it or mail it to anyone who wants it.

Yeah, I live down the block from Ha Long Bay and look longingly at it every day. Maybe they're waiting for the all those college kids to come back to school before they open up? I'll post something if I see that it's opened.

Kofta kebabs Serves 6. This recipe makes six kebabs. However, it is easily doubled/tripled/whatever to serve as many guests as you like. I've never made this recipe with anything other than flat metal skewers, but I have a feeling it would be a pain to get this meat to stick around a regular round thin bamboo skewer. But, if you can't get your hands on flat metal skewers I bet you could just make flat patties and grill them like you would a burger. Don't be afraid to make this recipe without a grill. I have tried this under the broiler and it turned out just fine. 1 lb ground lean meat of your choice 1 large onion, finely minced 1/2 c minced herbs (I used 1/3 mint and 2/3 parsley) 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp ground coriander a pinch of cinnamon powder a pinch of cardamom powder Mix thoroughly, and allow to chill in the fridge for an hour. Before grilling, separate into six servings and then load it up onto your skewers or form into patties. When the grill is hot, lube up the grates with some cooking oil. Grill at high heat until they're cooked to your liking. Keywords: Main Dish, Easy, Middle Eastern, Grill ( RG1763 )

Those look fantastic -- those are the kind of kebabs I TRY to make. Please, could you share the recipe? What kind of beef, spices and herbs? Cilantro? What kind of skewers do you use for those -- flat ones (I've always got problems making the meat stick to the skewers, so I use some flat bambo skewers)? ← I've never made this recipe with anything other than flat metal skewers, but I have a feeling it would be a pain to get this meat to stick around a regular round thin bamboo skewer. But, if you can't get your hands on flat metal skewers I bet you could just make flat patties and grill them like you would a burger. Makes six kebabs 1 lb (~1/2 kilo) lean ground meat of your choice one large onion, finely minced 1/2 total cup of minced herbs (I used 1/3 mint and 2/3 parsley) 1 tsp salt 1/2 tsp black pepper 1/4 tsp ground coriander 1 pinch cardamom powder 1 pinch of cinnamon powder Mix thoroughly, and allow to chill in the fridge for an hour. Before grilling, separate into six servings and then load it up onto your skewers or form into patties. When the grill is hot, lube up the grates with some cooking oil. Grill at high heat until they're cooked to your liking.

Two types of kababs. On the top are chicken kebabs marinated in a yogurt/garlic/herb mix and on the bottom are kofta kebabs made with beef, onion, spices and herbs.

I'm sort of meh on the subject of the grill covers. While I do still use ours on our weber grill and smoker, moisture still accumulates on the bottom of our smoker after a period of rain and also where the top portion of the grill or smoker fits into the body. I suppose since our area is so pollen-y during the spring and summer, it does serve a purpose in keeping excess dust from accumulating on the enamel finish. I just wish someone would come up with a cover that was spider and spider web repellant. I hate having to dodge bird poop and spider webs just to get my grill set up.

Oh no, I hope I haven't responded too late. I'm really not sure. I bought the cherries in 2 lb bags and it looked like it was enough cherries to fit into my 2 qt measuring bowl. So maybe 1 qt of cherries = 1 lb? I think that's about four cups.

Which is worse, me enjoying seeing Sissy Biggers spattered with whipped cream, or the rest of the guys not seeming to care that she had been spattered with whipped cream?

Funny you should bring up cherry jam. I just made some over the weekend. I used Martha Stewart's recipe which calls for cherries, lemon juice and sugar - no extra pectin. Very easy to make and delicious. Martha Stewart Cherry preserves recipe. Here's the resulting jam on a biscuit.

Here's some photographic evidence of what happens when you boil the living crap out of oxtail and then let it chill overnight in the fridge. The entire thing will gel up. There also was a 1.5 inch layer of fat on top that I removed beforehand. 4 hours of simmering is the bare minimum in my opinion. If you happen to see oxtails on sale in the future then I'd highly recommend trying it again.

I agree about their selection, but I have a problem with how they store their items. I made the mistake of buying Wilbur buds (a type of chocolate) there for friends, not realizing that they had been improperly stored and had taken on the aroma of the store. I was so embarrassed when I realized how funky the chocolate tasted. I haven't bought chocolate from there since. Also, there's a lady who works there and she seemed like an owner/manager and she took her jolly good time serving customers even though it was a holiday and there was a line forming all the way from the coffee shop to the counter.They're good for speciality items, but definitely get your holiday shopping out of the way weeks before the actual holiday.