handmc

Sorry I've been out of town. The grocer is about three doors down from the district court house. The restaurant is a little further down maybe a half a block. There is another grocer about a block further down if you are heading east on Bus 30. toward Caln/Downingtown.

I was in Coatesville at a hearing today when on Bus. 30 I noticed two mexican grocery stores and a Mexican restaurant. Anyone know anything about them. Must investigate further....

Tha't kind of looks like the opossum I pulled out of the pool yesterday. But I too think it probably would taste good.

Your dream is our nightmare in Chester Co. Trifco's was my favorite and so close by. Now I have to drive to philly for the chef's great food. Which means I will not be able to enjoy it as often.

Thanks it is Royal India. They had a dinner menu when I was there about 2 months ago.

The place I referenced in the Chester county thread in Frasier next to the Vishay plant has a dinner buffet. There food can be very hot, if you ask for it that way.

I use the same method as Shalmanese, however before cooking I marinate them in a Ancho, honey and garlic. After cooking I like to slice it very thin. I then serve on Mach or Spring mix tossed with a light dressing of olive oil, orange juice and champange vinegar, topped with with mandarin or blood orange slices, a few dots of goat cheese and a couple of turns of salt and pepper. A few chinese noodles or slivered toasted almonds for crunch.

I am crushed. It took so long to find a place that makes chinese food with serious heat.

Have you checked the China Forum? I think there is a thread there.

Now this is art.

Winne the Pooh Que One silly, not too old bear BBQ rub Honey glaze for the outside, the inside is taken care of What's the rest....think, think, think Oh Bother! Just throw him in the smoker with some applewood and let him smoke for 18 hours. Yum te tum tum, Yum te tum tum time for some thing smokey sweet! - Christopher Robin

No they sounded great, you didn't mention them either way. And it sounded like a must try recipe. I make my carrot soup with more of a mexican influnce. I use a similar base but wiz in a roasted pablano and mix some honey and lime to drizzle in just before I serve it. I also do a little creme frachie artwork for fun. I have been in a rutlately, cabin fever, you have got me back cooking again.

Dinner looks great. A couple of questions. Does the curry overtake the taste of the halibut? I tried truffle cheeses about a month ago and thought that the truffle flavor really dominated the cheese, you mentioned too much truffle. Did you mean you would have like more variety or the truffle flavor was too pronounced? Did you like the flavor of the pot stickers? I liked the menu I sounds like an excellent combintation of flavors? Do you like chili black bean sauce I use it as a condiment some times but I am using it more is stir fry and it seems to back the heat of the off, but it adds a nice fermented taste that I really enjoy. edited to try to resemble english

What an interesting blog, good food, cool designs and the best part, you get to wake up and look at your kitchen! With the food your putting down this week you will be ready for the competitive eating circuit! That's a lot of food. You have put a lot of effort into your blog and it shows, thanks.

Man my stomach hurts from looking at it all. We bow at your conquests. Keep up the good work!

I am surprised no one noticed, BREAD, he actually served bread, have those at EG had a sublte influnce on him? I must know.

I have both and for some sauces I use cheese cloth in my chinois for my really nice sauces. I think the chinois is worth the money.

I have had many a bowl there good pho, I like the dumplings, and they hand some kind of app that was steamed rice with crunchy shallots, fish sauce and thinly sliced hot pepper that was really good.

I think your breakfast looks great. The Bar, what a wonderful thing. You are off to a great stop.

Go to the cast bios page and look at the guy playing with his turkey neck! It is a scream. I think if I was ever forced to pose like that, sober, I would kill myself first! As for comparisons to PR, thankfully at least as of yet, there is no one chanting one of you will win and one of you will be out, in a German accent every two minutes. I think that will be phrase will form that basis for a new drinking game. I had trouble understanding why the beef duo was passed by, it seemed, well received. While I have had some knee buckling enchiladas before, if the target was restaurant quality high end food, why was the beef duo overlooked? If the bios are to be believed, many claim to have cooked for the stars, whatever that means, I am surprised that their "signature dishes" were such a mess. Did the Caribbean plate suck? That plate seemed well thought out. There is a lot that doesn't make a whole lot of sense and appears contrived. If we continue the PR comparison, is the Crazy rice women Top Chef's Santino, who for his big show dumps all the frills and trots out a conservative but nice line of work. Will she suddenly just overnight roll out some show stopping food that the Hilton's deemed worthy to serve their little princess? It will be amusing to watch. I think Top Chef is more interesting than restaurant or the cooking under fire but nothing to go out of the way for. I was hoping Daniel would show up on the show. I think he and many of the folks here at EG would blow these guys away.

I dine alone frequently on the road, however not often with strangers. Mostly it's my fault. I usually feel bad about taking up a table at a restaurant all by myself, so I often eat at the bar, alone. I must confess it is a pretty gruesome experience when you are used to eating at a table of four. The closest I came was when I was in Milwaukee and I wanted dinner at the Chop House. The table next to me commented how they liked bottle of wine I chose, I was spluring on myself and was on my second glass, so I sent the rest of the bottle over to thier table. After dinner we chatted a bit, and that was nice. I don't know if inviting people over to you table is that common over here. It is a pitty, for it made a rather dull evening tolerable. To be fair the food at the Chop house was very good. I didn't want to give the wrong impression. The dull part of the evening was the lack of conversation.

I don't know about silly. It is just good writing. I had some Harlod's after a Rugby game with the South Side Irish. O'Baby that was good. Even with a few broken teeth. Ahhh Chicago's Calumet Park rugby pitch, where there are more shards of glass on the field, than blades of glass. Tough guys out there you is!

Sandy that sandwhich looks great. I have to get down to Chester to give it a try. Do you happen to know the street address? P.S. Pink Shirts look great on a man. Particularly with a stripped tie. I know it is one of my favorite combinations.

Sigh. That looks amazing. If Percy gets nicked with the nitrogen, I will represent him for free for the good of the order! That is provided he shares what he makes with the Liq. Nitro with all of us.

Funny you should mention that my suggestion to go to Mariachis in Phoenixville was shot down. I am thrilled there is even more to look forward to. Philly has some good mexican food but I don't get in town much and usually rely on my cookbooks from Kennedy or recently EG recipes to get the good stuff. Now if I could only find decent mexican grocer without having to drive to the Kennet Sq area.