handmc
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Posts posted by handmc
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Chop into cubes, fry , till golden then mix with shredded carrot, dikon, sesame oil, garilc minced rice wine vinegar and a dash of soy. add some sesame seeds and you have a tasty dish.
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As mentioned up thread, A classic foie gras preparation fried is called "cromesque". Its basically a prepared foie appaire, cut into cubes and breaded, then fried. You pop the whole thing into your mouth, bite and a liquid foie gushes out. Our preparation included port also. I served a "cromesque" of crawfish potted in spicey butter. I had to take it off the menue because I couldn't keep up with the demand.
Oh please share the recipe
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In PA the health department inspects the Kitchen and tests the water once a year. If the church is not selling food to persons outside the church no food handler is necessary. For church dinners where non church members come and dine we have to have a serv safe certified food manager, we have three including myself and are very serious about proper practices, hand washing, temps, etc. We make about 12,000.00 in that kitchen each year which allows us to do a lot of fun things and have a great time doing it.
There is no extra effort to cooking clean, and when I explain why we do it none of the helpers have a problem following the rules. We have loud music, bandanas, custom aprons and a great time. We have also had a number of people join the church who started coming just to help with the dinners.
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Morning Star Coffee out of West Chester PA is a small roaster but it owner Charles hand roasts some excellent coffee.
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I had pulled porkand slaw on a potato roll. I smoked 2 shoulders on sunday in the freezing cold. Not one of my brighter ideas. It was worth it though, spicy good, smoky, porky goodness.
Best lunch in ages.
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Megan
All week I have been reading you blog with a big goofy grin on my face. Thanks for the diversion. Last week was pretty ugly, your blog took the edge off.
I saw the shot of your shoes and thought you and my daughter think alike. I asked her why she took a picture of her shoes, she said so people will know how I get around....
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* Edited to add that Bourdain would make a horrible secret ingredient - no meat on his bones. Might make for some great stock, though...
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Oh now you're talking. Most bacon I get just does not have the smokey kick I love. Post a photo to that sandwich as well it sounds great too!
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This makes me sad. Shola's response to my email
Thanks for your interest.
Studiokitchen will be closed indefinitely at the end of march.
The last 8 dinners have been booked.
The entire schedule for the last month is complete. and nothing is available.
Thanks for your interest.
Studiokitchen
On 2/18/06, Handmc@aol.com <Handmc@aol.com> wrote:
>
> Shola:
>
> After months of reading on Egullet I can't put it off any longer, I have
> rounded up a group who I am sure you can dazzle.
>
> Do you have any dates open in March or April?
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I posted this picture earlier on the "What did you have for dessert" thread, but realized in retrospect that this was the place it truly belonged! It was a chocolate pudding cake, which actually tasted quite good. But the light was weird, and the brown dish probably didn't help at all. My first reaction to it was, "Oh, Tar Baby spit up on a brownie."
<a href="http://photobucket.com" target="_blank"><img src="http://i17.photobucket.com/albums/b60/sazji/MVC-141S.jpg" border="0" alt="Image hosting by Photobucket"></a>
Sorry, I thought the picture would be displayed
Aye its the chocolate thunder from down under!
That's what it looks like mate!
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I went today around 2:30 for lunch. I brought my Pastor. Who I introduced to Szechuan on his birthday a couple of Months ago. Thirty Five years and he had never tried real Szechuan. I'm glad I had tim to save him. Maybe he'll return the favor.
Today we had Guizhou Style Chicken, yummy. Spicy beef stew noodles this had really good flavor. The Spicy cold Chicken today was the best I have ever had. It was loaded with ground chilis and full of flavor. We also had Mapo Tofu which was good as always.
The came out to ogle the Lo Fan (round eyes) in amazment and walk away laughing. I feel like as carnaval geek.
Is it really that amzaing that caucasins like to eat hot and spicy food. I don't get it.
Oh well it won't stop me from going back.
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Thanks Danielle I will give it a try.
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Yeah were do a get a fryer like that! Nice wing 101 course though.
I like to add a dash of worchester sauce and a good 4 tbs of cayenne pepper, oh a few drops of satan's blood. Then again I like em Hot!
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Why is that I wonder? Because it is so dense? I wonder if you add a very low heat like a poach you could increase pentration without changing the texture of the potato.
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In addition to putting them in a brine to add moisture, naturally can you brine to add flavor.
I have a valentines dinner where I want to do pan roasted potatoes but I would like them to have that nice beefy flavor you get when you cook them in the same pan with a roast.
I am cooking steaks for the dinner so I cannot do the roast thing, its a church fund raiser so I have to keep the food costs low.
I found you can add flavor at the end if you toss them in some demi-however that softens the nice crust you get on the outside and I do not want to do that.
Back to the lab I'm going to plop some in some, beef stock, with a little extra stock to see what happens.
I plan to pan roast them in some render beef fat. So I will cook some plan and brined and get back to you.
Great question!
p.s. Last week's lab experiment was if you took Charile Trotter's red wine and sweet corn sauce and added a little demi glace would it be a nice sauce to serve with a steak. The answer a resounding Yes!
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La cena closing makes me very sad. That pork sandwhich was so good.
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Pork MOLE and Corn Bread
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Welcome to the Hood and EG. Sounds like the Epicurian on 113 just outside of
Pheonixville is your place. Good food and Bar, Good people Percy goes there now and then, and its not a haul from anywhere you live or KOP.
Have fun. You want upscale go a little further down the road and follow the signs to the Kimberton Inn. That's is, if you want to blow your paycheck.
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I have the same problem.I tried the recipe from Everyday Italian. While it tasted ok the rice was bony the fisrt day and the second day a starchy mess.
My mom used to bake her rice pudding but she net wrote the recipe down so it is lost to the ages.
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Have you tried the Liki in Pheonixville?
There is a Sushi side and a Habachi side. I had some toro and a bowl of udon both which were quite good. But I don't think that kind of lunch is much to base a recommendation on. Servie was good as well.
I tried the habachi side with the family - it was LAME and the food was not good. The service was also poor.
I don't know if it was an off night or what. Perhaps they should just stick to Sushi. I can't believe the two experiences. It was like going to two different restaurants.
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Chips, sala and queso.
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I think food porn just took on a whole new meaning.
The cabonnara, what a description, with steak just a few slices nice and rare. Yum. And please don't forget the chocolate!
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Are they up for trying different tastes such as Thai or Indian or something else that might keep life more interesting?
It could be fun to introduce the teen to a "world" of tastes before they go off to college. Though from the sound of it they could jet anywhere to try the cooking.
Have the family members ever expressed an interest in you showing them how to cook different dishes?
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Bamboo Restaurant
245 Lancaster Ave Frazer, PA 19355
Main Phone: 610-296-7711
I needed to get a duplicate license so I decided to treat myself after a visit to the DMV.
I have been to the Bamboo Restaurant before and order Beef Pho, which was wonderful with tripe, shin, tendon and meatball in a spicy broth.
Today I had Banh Beo rice cakes, the only way to describe it is gelatenous congee covered with fried shallots garlic and I topped it with a spicy sauce. WOW this was great.
I also had quan noodles safforn noodles, with slices of pork, shrimp and beef. The noodles were serve atop lettuce and mung brean sprouts. The dish was sauced but it was light and flavorful, not spicy.
To drink I had Ice tea and vietnamese coffee. Tax and tip $24.00.
Worth every penny in my opinion.
Tortugas
in Pennsylvania: Dining
Posted
I just had a wonderful meal at Tortugas in collegeville, Montco PA.
Dinner for 8, Byob, we had a Groth 96, a Stags Leap Armetis 2000, a Pinot from Oregon, and a bottle from the Chads ford winery.
We had dinner from all over the menu and I am ashamed I did not have a chance to take notes or photos.
However this is some really good flavors. I was in Mexico 2 years ago and I have been eating and cooking some good stuff and this is the best I have had in the Chesco/Montco area.
Service was great. There when you wanted them, otherwise they left you alone.
Dinner for 8 was $126.00 with gratuity, which we thought was a little lite given the service so we rounded up to $132.00.
I WILL DEFINATELY GO BACK!