percyn

Very nice Prawn!!!

Some good recommendations have already been listed. Given the current economic climate, deals are springing up in Philly and NYC, though I think it would be hard to beat the value of some Philly BYOs like Cochon and Gayle. Even places like Lacroix have great "appetite stimulus" deals on lunch and dinner. If you like Brunch, head for Lacroix on Sunday. Best deal anywhere.

Breakfasts over the past couple weeks.. Royal Trumpet Mushrooms, Ham and Cheese in the pan on the plate Yummy Fried Egg w/Chinese Twice Cooked Pork A version of Eggs Benedict - Lobster and shrimp hollandaise on a mini bagel, topped with chipotle powder Truffled Scrambled Eggs & Ham on a freshly baked biscuit

Rotisserie Chicken w/Edamame Salad on a sauce I made with the chicken juices, Madeira wine and smoked paprika.

Care to share the secret? How about the Mongolian Beef recipe Marlene mentioned? Cheers Percy

Bump !! Can't believe it had been this long since I had visited Birchrunville Store Cafe, so we were overdue. Started with... Fresh Goat Cheese Souffle w/Truffles - The tartness of the goat cheese shined through this fluffy delight Rabbit Lasagna - Rabbit cooked in its own juices for hours, then delicately layered amongst sheets of fresh pasta. California Bass w/Wild Asparagus - Moist and succulent with delicately flavored small baby wild asparagus, which kept this dish wine friendly. Sweetbreads and Foie Gras Napoleon w/Xeres Syrup - Crispy, creamy sweetbreads, tender rich foie, drizzled in a slightly sweet and tart Xeres based sauce. Buffalo Lasagna - The most moist and delicious piece of Buffalo meat I have had in recent memory. Dessert - Caramelized chocolate strawberry ganache and pear sorbet. 6 people, 18 wines (dont worry, we didn't finish all bottles)

Fried Egg w/Chinese Double Cooked Pork

Today I used some left over Indian style Okra to make Bhida Per Eeda (Eggs on Okra / Lady finger) Add a few tbsp of water, cover and simmer Yolk was a little harder than I would have liked, but still delicious with a squeeze of lemon juice and a roti.

Bump ! Visited Cordroy in its new location on 9th street. After seeing the online reviews we decided to try it over a short weekend visit. Luckily, getting a reservation at prime time (7pm on a Sat) was not a problem. It was interesting though that almost every table except ours seemed to be celebrating a birthday or special occasion. The dish that caught my eye when I scouted the online menu; Sea Urchin Pasta - The uni almost perfectly complimented extremely fresh and delicious pasta. It was topped with some seaweed, which worked if one balanced the ratio of delicately flavored uni pasta with the powerful seaweed. Scallops - on truffled mashed potatoes with a morel sauce which was fantastic Soft shell crabs - It was a special that night. Fresh crabs with crisp vermicelli-like noodles. Chocolate Sabayon - best part was the brittle Pistachio Bread Pudding - this was OK, not memorable

Sali per Edu (Egg on Potato Sticks) - Tumeric, Chili pepper, cilantro, chilies, tomatoes, potato sticks and eggs.

What kind of cuisine are you looking for? How far are you looking to travel? Is there a budget you are looking to stay within? Are you looking for a place with a liquor license or do you prefer a BYO? Depending on your answer, there are some good options like Savona, Blackfish, etc.

Good to see Han Dynasty get some more publicity. I hope the readers will view Han's honesty as I do - a refreshing change. BTW, I have tried some "Americanized" dishes like "Beef with Scallions" and thought it rocked.

It was 74F here yesterday, so we made some burgers stuffed with aged cheddar, topped with raw cheddar. Another version topped with A1 sauce and a fried egg - bite style Sometime last week we made a Chicken Khichdi.

Akoori Scrambled Eggs & Ham w/Maitake Mushrooms

Not to go off topic, but since many people on this forum are probably searching for the same, here are a few links I have found helpful.... http://www.101cookbooks.com/archives/001451.html http://forums.egullet.org/index.php?showtopic=113382 http://strobist.blogspot.com/2006/07/how-t...oto-studio.html http://www.foodportfolio.com/blog/food_pho...hotography.html

BTW, it is official...Laban's Han Dynasty Royersford review will be printed Sunday APril 19th.

The photographer was supposed to be there yesterday, so lets keep our fingers crossed.

Oops...this was at Bridge 101. I updated the posting to reflect that. Interestingly, I wanted to try Majolica, but they were all sold out and only had an opening for a 2 top very late in the evening. I am planning to try the "new" Majolica and will report back soon.

I am afraid it looks like there is a drop in quality at Bridge 101 - both on the ingredients and execution front, resulting in an unappealing quality to price quotient. When most entrees are in the $28-$34 range, which is towards the high end for Pville and the competition surrounding you is offering much more innovative and better executed food at a more reasonable price point, it is time to wake up. The $12 mussels appetizer had exactly 6 molluscs served on a bed of what seemed like crispy tortilla strips. The "exotic" mushroom salad had cold mushrooms found in most supermarkets and was drowning in dressing. The $28 diver scallops had nice sized scallops, but seemed like they were seared (and some edges burned) ahead of time and were sitting out as they were not warm and almost soggy (could have happened it the scallops were placed under a tap). The medium Angus burger was obliterated until it was gray through and through. The fresh fries offered a glimmer of hope once the excess salt was wiped off. In retrospect we should have demanded more and sent some of the dishes back, but we were hungry so we chowed on. Dessert was some coffee and a tummy ache.

Lst week we decided the try the latest addition to the Phoenixville BYO scene. The restaurant was barely occupied on a Wed at 6:30pm, which is not unusual for the area. We were promptly seated, provided with wine glasses and setup for dinner. John Mims was in the kitchen that night. They offer a $30 4 course menu, which is what I opted for, while my wife made some al a carte selections. Overall, the food was good, but did not blow me away. A couple items like the butternut squash and ginger soup and shrimp croquette and crab claws stood out in a good way, while the crab bisque was too salty for our taste and the pecan pie was just pedestrian. The wild mushroom and smoked Gouda savory cheesecake sounded like a good idea and I have had something similar in New Orleans, but unfortunately this rendition let any subtle flavor of the wild mushrooms be overpowered by huge chunks of smoked Gouda in the cheesecake. Service was friendly and professional and when we brought certain items to their attention, they were quickly addressed. The associated pizza place which is going to open in the next few weeks will supposedly stay open from 11am-2am.

Another rendition of Egg & Corned Beef on a biscuit - yes it is a bit repetitive as I work my way through a slab of corned beef, but still delicious.

Nate, that Chicken, Ribs and Soba noodles look scrumptious.

PercyN, we adapted Madhur Jaffrey’s “ground chicken or turkey with peas” (murghi ka keema), substituting ground lamb and increasing the spices and lemon juice. My long-time favorite, though, is sookha keema from Julie Sahni’s Classic Indian Cooking. Actually her safaid keema is quite nice, too. Dang, now I’m hungry for keema again. ← Nice. While kheema is quite tasty with rice, it is even better with fresh roti, especially sookha (or dry) kheema.

Well, sorta...it comes premarinated with pickling spices and all you do is steam it for 3-4 hours.

The Corned Beef Chronicles continue... Corned Beef w/Scrambled Eggs on a Biscuit - the corned beef was gently pan seared.