ellencho

It depends on the household, but in my mom's house she just seasoned with pepper soy sauce and sugar and stir fried it up fast. And you can definitely use this dish as a vehicle for leftover meat. If any of you people live near a Korean market you can do the lazy thing I do, and just buy prepackaged bibimbap veggies and they'll have a little plastic container of preseasoned kochujang in it along with the veggies. Also, you can just buy premade bulgogi and fry it up at home in a cast iron skillet. In this pic you can see the prepackaged bibimbap veggies that was talking about on the lower right hand side. Also, if you have leftover veggies from your bibimbap adventure, you can make kimbap, which is basically just bibimbap rolled in nori.

Original Turkey makes some obscenely good sandwiches. They have some delicious soft crumbed, crusty bread that they cut fresh with each order. The bf and I usually go half and half on their turkey club and their stuffing and cranberry sandwich. They're pretty big sandwiches, but you make room. And I'm a bit confused, I could have sworn Dinic's used kale instead of spinach. Maybe they switch on and off?

You know, I was thinking of something along those lines, but I used the tomato sauce in the hopes that its acidity would cut the richness of the meat. But now that I think of it, I bet they would taste really good in an oxtail broth as part of a soup rather than in a tomato sauce as a sauced pasta dish.

So this wasn't necessarily baked, but it was dessert all the same. It's called broken glass jello. I got it off of this site. It wasn't bad. It tasted how I would have expected it to, but the only thing I would change is the amount of gelatin mixed with the evaporated milk. She calls for 4 packets of gelatin, I think I might use 2.5 packets.

I made two types of tortellini last night. One was your standard cheese tortellini I served them in a jarred tomato sauce. The second type I made was a tortellini stuffed with braised oxtail. I removed the meat from the bones and then processed it without anything else. I served them with the same jarred tomato sauce but I added a ladel-ful of the braising liquid to it to mellow it out a bit. Normally with just the plain cheese ones I can scarf down an obscene amount of them, but since I had also served the meat ones, and since they were so rich we got full really fast.

Oh wow, your crust looks awesome Patrick S. I'll definitely try that egg wash and parm trick next time I make this.

Gourmande, it's your lucky day. I've got the exact recipe online that I posted for an Iron Chef type cookoff for another forum that I frequent. I don't think you need to be a member to check out the recipe. The recipe uses puff pastry, scallions and parsley instead of basil, and gruyere. I hope you still try it Tomato pie recipe.

This was today's snack - fig stuffed with maytag blue wrapped in prosciutto. Dinner was tomato pie with a simple salad.

The first time I ever heard of fingerbowls was in the Bell Jar by Sylvia Plath. She drank the water and ate the flower petals of some older woman benefactor of hers without knowing what it was. Now I know what it is, and nobody has ever set one before me!

The brother and I visited Ô Sandwiches last week. He had the special combination bahn mi and I had the pork roll with a thai tea. Delicious fresh baguettes and nice crunchy vegetables. Here's the special combination: This is the pork roll: And my purty Thai tea.

Here's another UK food link. This place is pretty good. Not only do they have a decent stock of UK products but they also offer afternoon tea. Apparently they have a new website. Both these links should be fine.

So the two of us are back. We both wore jeans and didn't look out of place. In fact, there were two other twenty somethings seated at the sushi bar with us looking MUCH more casual than us two. The food was delicious and the sushi chef Terry was fricking cool. We both had the Omakase for lunch and everything was prepared very well. Sorry about the lighting in the photos. I used the flash once and felt bad about it. I didn't want to disturb other diners so I just used regular lighting for the rest of the pictures. The first course we had was some sort of tartare. I think it was toro, I'm not 100% sure, but there were nice crispy shallots minced into it. Very fresh and light tasting. The next course was a salad of micro greens atop a couple slices of some sashimi. I have no idea what it was, but it was a very mild tasting fish. Perhaps snapper? I'm not sure. And the pink things on top were shaved bonito. Sort of like a dry fish ham. The dressing had a sort of shalloty base. Third course was a rock shrimp tempura that was coated in some sort of ggochujang type sauce, but interestingly enough it was also sort of cheddary cheesy tasting. Very interesting and the texture was great. The shrimp were perfectly cooked. Fourth course was a seared cod served with a pepper type salad on the side. The pepper salad was really light tasting, I was worried it would be overpowering, but they added a bit of ginger to it, and it really made a difference. The fish itself was good, but I wish the skin could have been a bit more crisp. It was sort of rubbery, but luckily it was a thin enough skin that it wasn't a big issue. The fifth course was a sushi sampler. The fish was tasty, especially the toro and the fluke (my two personal favorites). The final course was a chocolate financier with a coconut ice cream on the side. The green smear is some sort of sake apple sauce or something like that. It went surprisingly well with the cake. My brother wasn't too keen on the financier, but I think he's used to the types of molten lava cakes that I make with sort of a melty chocolatey inside. The three brown things on the side are little candied almonds.

Sweet!

My brother and I have reservations for this Thursday at lunch. Seeing that he and I have never been, but also seeing that it's lunch, can we get away with dressing more casually than a dinner guest? I mean, from what I heard, it sounds like a younger, trendier place. Suggestions? Would jeans be kosher (nice jeans, nothing holey)?

Awesome thread. When the bf moved to first moved to Philly, one of the first things we cooked together was a breaded pan fried chicken breast cooked in a T-fal nonstick skillet his dad gave him. We managed to coat the chicken just fine, and get the first side of the chicken cooked in the oil, but he refused to add more oil, insisting that the temperature of the pan would change. Geez guy, how much oil were you planning on adding? So after this entire ordeal, one side of the chicken was perfectly cooked, the other side had a mix of burnt and toasted breadcrumbs. Blech. Other things we fight about are him not soaking pots or forgetting that he had dirtied up pots, him using a knife to cut something open, and then throwing a perfectly clean knife into the sink and him using/eating food that I was saving for another purpose.

Hehe, Clifford pajamas. Enjoying this foodblog immensely

I wasn't trying to start an argument and I wasn't trying to say if anyone was right or wrong. If that's the impression that you got then I apologize. Clearly, there are many ways to make beef rendang, but the main point of my Penang post was that my brother and I did not enjoy our food.

Interesting about the wet curry thing. Honestly, I've had it made at people's homes, and made at Nyonya in NYC and it was always a dry curry. I mean, there was a bit of sauce around it, but it wasn't as runny as the sauce I got at Penang. From my experience, it's been a tighter sauce.

Well, seeing we're in the PA forum, and there's only one in PA take a wild guess

My brother and I ate at Penang last night and were rather disappointed. We shared a roti canai (which incidentally was very nice so not EVERYTHING there was bad). And I had the beef rendang, and my brother had the beef tripe casserole. Now, this was my first meal there in a year or so, and my brother had only eaten there less than a month before. My beef rendang was sort of on the wet side (my understanding is that it's supposed to be a spicy dry curry) and it was extremely mild, with very little hotness at all. His curry beef tripe casserole didn't have any tripe in it and mostly had bits of beef. We both have had the same dishes previously in the same restaurant and we couldn't understand why our food was so disappointing. Neither of us complained about anything to the staff, we're just not going to visit again unless we get another roti canai craving.

There's a little asian candy shop on Race St, between 10th and 9th. Bribe the picky child with promises of candy if he behaves and tries new foods If you're walking towards 9th street on Race from 10th it's on the left side of the street.

I made the Beer-Battered Mahi-Mahi Soft Tacos with Coleslaw and Avocado Sauce last week. The coleslaw and the avocado sauce were the perfect accompaniment, but I had a real problem with the batter/coating on the fish. I had my fryer set to the exact right temperature, and the batter ended up sticking to my fryer basket even though I was careful to let my fish build up SOME crust before actually dropping it into the basket. If you make this I recommend using your own fried fish batter.

I totally second that. Most folks either expect Korea to be a Japan part II (which it totally isn't) or a land of dog eaters. It would be cool for people to learn to appreciate Korea for what it is, and for what it has to offer rather than all of the stereotypes.

I visited again this weekend ( I've lost track of how many times I've been there this month) and had the peach and sugar plum. I also tried their stracciatella, and that was pretty delicious. Out of curiosity, I tasted their mojito and in this case, you can definitely taste the rum, so if you're looking for a more defined booze taste, I highly recommend the mojito over the other fruit flavors.

So you all convinced me, and I went out and bought myself my own Smart Chicken from my local supermarket. I paid close to 2 bucks per lb for mine. I got the vegetarian diet one. I prepared it using America's Test Kitchen's recipe for chicken under a brick (mine was under a cast iron skillet with a pot of water in it). I'm thinking it's a combination of both the recipe as well as the quality of chicken that honestly made it the best chicken I've ever eaten at home. The recipe doesn't call for any sort of brining, you just spatchcock your bird, season the outside, and let it pan sear in a nonstick skillet for 25 minutes. Then you flip it, baste it with a garlic/oil/lemon juice/hot pepper flakes mixture and bake it atop a bed of cut up potatoes and finish it in the oven for 15 minutes. I've eaten my share of Bell and Evans chickens, and I definitely think they've got some competition with Smart Chicken.