percyn

Chufi, So excited that you are finally visiting Philadelphia. You probably already figured out that Reading Terminal Market and the Italian Market should be high on your list of places to visit and sample food from. PM me the dates of your visit and let me know if you need a not-so-knowledgeable guide to take you to Pa Dutch/Amish plces like this.

Oh Kim, I LOVE soft boiled eggs as well as bread pudding, so this would have been perfect. Yesterday we went to a stakehouse for brunch and I had Tenderloin Eggs Benedict.

There is a Baxter's in West Chester, which is so-so. Was driving by and saw that they have indeed reopened as Baxter's @Bridge 101. Will be interesting to see what has changed.

Ohhhh....this looks good Prawn - do you mind sharing your recipe?

Thanks for sharing the recipe Bruce, I was about to switch professions to a bricklayer, just so that I could get you to make that for me ;-)

Interesting, will have to swing by to see if it is indeed closed. I hope they reopen with a renewed spirit and the quality that accompanied their first opening - and that they are able to maintain it. It is a great space and it deserves a great restaurant.

Pre-made Chef's Salad Adapted a recipe from Gordon Ramsey's F Word - Pasta w/Bacon & Leeks Add some light cream Add cooked pasta, parsley and truffle oil - Voila

Scrambled Eggs w/Sichuan Chicken and Biscuits

Topped a Garlic Bread with Goat Cheese, Creme Fresh and Sauteed Dandelion Greens Then, Sauteed some Shrimp Coated with Tomato Chili Garlic Sauce and served over Fried Rice

Happy Father's Day to the Dads out there. Yesterday I had leftover Chinese Pork w/Pickled Vegetables and Bamboo Shoots over Scrambled Eggs

Finally made it to Bibou (but unfortunately forgot my camera). There were six of us and many items on the menu looked good, so we ordered the entire menu, plus the 3-4 specials they had that night. The items that stuck out in my mind were: Oxtail terrine - delicate, yet packed with flavor. An umami bomb. Marrow Bones - this was a special for the night. Bones cut lengthwise, topped with a mixture of mushrooms, parsley and breadcrumbs if I recall correctly. Triple Casserole - Well cooked, making the tripe melt in your mouth. Foie Gras - perfectly seared with Griotte cherries. Pieds de Porc - pigs feet on french lentils. Crispy on the outside, gelatenous on the inside Hanger Steak - frankly we were going to skip this, but glad we ordered this as the steak had a nice char outside, but perfect tender and pink on the inside. Noix de Saint-Jacques - Perfectly cooked scallops on a puree of cauliflower and saffron cauliflower florets Loup de mer - the crispy skin and sea-sweet flesh of the bronzino went well with the marrow red wine sauce. Cheese Plate - showed more personality than the typical cheese plate in the city. My favorite was a cows milk cheese from Burgundy, who's name escapes me at the moment. While a majority of the dishes we enjoyed were very well cooked, we could not help but wish for some more seasonal ingredients featured on the menu, including some lighter dishes, especially in late spring/early summer. There was plenty of good wine that we enjoyed thanks to my dining companions, including a mature 1975 Château Léoville-Las Cases. Service was friendly and baring the occasional reminder to replenish the bread, quite efficient. The few seats get filled quick, so make sure you have a reservation. So, overall, while I would not compare my experience at Bibou to Per Se or other 3 star Michelin dining experiences, it certainly is worth experiencing the authentic family bistro ambiance and early days of what I am sure will be a noteworthy successor to Pif.

Probably between $150-$175/pp

Where do you buy irradiated beef? I've never seen it. ← Its sold at Wegmans if there is one near you.

Interesting....I have sous vide steaks but not burgers. If I am in the mood for a rare burger, I usually buy irradiated beef.

A few renditions of Portobello Sausage w/Scrambled Eggs

Parsi Jerdaloo Ma Gosh (Lamb or Goat with dried apricots) Serves 4 as Main Dish. A Parsi favorite adapted from Bapsi Nariman 1 lb lamb or goat cut into 1" cubes 250 g dried apricots soaked in water for few hours (or overnight) 2 large yellow onions 1 inch ginger 6 cloves garlic 1/2 tsp cumin seeds 6 red dried chilies 1/2 tsp turmeric powder 2 large potatoes peeled and quartered oil salt Heat 4tbsp oil to fry onions until golden brown. Grind ginger, garlic, cumin, chilies and turmeric into paste and add to the onions, saute for 2-3 minutes. Add meat, salt and sautee until dry. Add 4 cups water and bring to a boil, stirring occasionally. Cover pan and simmer 30 min until water is reduced by half. In another pan, boil quartered potatoes in salted water for 2-3 minutes. Remove, dry well and fry then until golden. Drain apricots and add along with fried potatoes to the half cooked meat. Simmer for approx another 30 minutes until meat is tender. ( RG2164 )

Parsi Cauliflower Ma Gosh (Lamb or Goat w/Cauliflower and Coconut Milk) Serves 4 as Main Dish. Unique Parsi Dish adapted from Bapsi Nariman's Gourmet's Handbook of Parsi Cuisine salt to taste 1 lb lamb or goat 1 finely chopped medium yellow onion 2 T oil 1/2 inch piece cinnamon 2 slit green chilies 1/2 inch ginger root finely chopped 8 cloves (pods) garlic finely chopped 1 large cauliflower 1 coconut milk (not sweetened or coconut cream) Fry onions until golden brown, add cinnamon, chillies, ginger, garlic and fry for another minute. Add meat and sautee for few more minutes Add 2 cups water and cook until meat is tender and liquid has evaporated. Add large pieces of cauliflower, coconut milk, salt and simmer for 10-15 minutes until most of the gravy has evaporated. The cauliflower should still be relatively firm and meat should be tender. Keywords: Lamb, Indian ( RG2163 )

Parsi Masoor Ma Gosh (Lamb w/Lentils) Serves 4 as Main Dish. This is a hearty Parsi dish with black lentils usually served with roti or basmati rice. Recipe adapted from Jehroo Mehta and Silloo Panthaky. 1 T fresh ground ginger 1 lb lamb or goat 1 c black lentils 3 menium onions 8 cloves garlic 3 dried chilies 2 green chilies 1 tsp cumin seeds 3 T cilantro 1 tsp turmeric powder 2 tsp dhansak masala 12 cloves garlic finely sliced 1 tsp pepper 2 T oil or ghee 1 T vinegar 2 tsp sugar 1 tsp salt Soak lentils in water for at least 1hr. Cut meat into 1" cubes. Make a paste with the 8 garlic cloves, ginger, dried chilies, cumin seeds and coriander. Fry onions until brown. Remove excess oil and 1/3rd onion and set aside. To the onion pan, add paste made above and cook for 2 minutes adding a little water to prevent it from sticking. Add the tumeric and dhansak powder and cook for another minute. Add meat and cook until the water from the meat has evaporated. Drain soaked lentils and add to the meat. Add 6 cups water, salt and mix well. Bring to a boil and then simmer covered until cooked. You can use a pressure cooker. Add vinegar and sugar and simmer for 3-4 more minutes. Heat the oil or ghee in a frying pan and fry the 12 sliced garlic cloves until deep gold. Stir in reserved fried onions and pour over masoor and meat before serving. Keywords: Lamb ( RG2162 )

Jesse's pictures and a Fuji Omakase dinner promise to a friend makes we want to resurrect Fabio's suggestion for an eGullet dinner featuring some of the highlights we have seen on this thread - and more!! PM me if you are interested. -Percy

Thanks Kim and yes, it is a Laguiole...good eye. I think I have seen them at William Sonoma and maybe even Kitchen Kapers.

Philadining's post made me want to try Mims pizza, so I went for lunch and got the Ragin Cajun - duck confit, crawfish tails and taso ham. There were about 10 people in the restaurant around lunch time and I did not mind the 20-25 min wait for the pizza, since I knew it would be freshly made. When the pizza arrived, it looked scrumptious, but I was let down by the crust which did not seem to be as crisp as I would have expected (the center as still a bit doughy) and the duck confit which seemed to be dried out and its flavor lost amongst the crawfish and taso. The prices were decent - $6 for a personal size seen here. They also had a variety of other toppings, salads and sandwiches, which I intend to try.

Wife wanted a steak, so I made NY Strip Steak Topped w/Bernaise Butter, Grilled Spring Onion, Balsamic Glazed Vegetables and Salad w/Aged Balsamico

Farm Fresh Free Range Fried Egg with Aidells Portobella Sausage and Biscuit

I have noticed that Bon Jung has a different sushi chef for lunch vs dinner. Though I have not been in a few months, the dinner sushi chef is decent. I also tend to avoid sushi places early in the week. For good sushi try Moritomo in Royersford and occassionally Jasmin in Trappe. Have you tried any Korean dishes like the stone pot bibimbap and gal-bi at Bon Jung? Cheers Percy

Yes, should not be a problem as long as you do not intend to use the flash. This is one reason I prefer to go for a late lunch/early dinner - better lighting for the camera.