percyn

Kim, to my palate, the syrup is a little less sweet than traditional maple syrup, with a nice mouthfeel and round finish or butterscotch and bourbon after taste. You can find more info and order it from here.

Dinner of the past few weeks.. Hoisin Sauce Basted Chicken Wings Had some pork shoulder left over from this roast so I decided to make it into a Pork Vindaloo

I have heard good things about this place, but haven't tried it.....yet...but I have a feeling I will be reporting back soon.

Few more Parsi style eggs.... Akoori w/whole wheat pita (didn't have roti) Parsi Poro - Omlette with Cilantro, Garlic and Green Chilies

Decided to make some whole wheat pancakes Topped with Blis, an organic maple syrup aged in bourbon barrels and an egg for extra lusciousness Hmmm...yolk From a few weeks ago.... Akoori w/whole wheat pita (didn't have roti) Parsi Poro - Omlette with Cilantro, Garlic and Green Chilies

Thanks all !! Sorry for the delay in responding, I was away traveling. edsel, your Falooda looks great!! As for my eggs...I just like eggs and have sufficient practice Katie/Andrew, glad you enjoyed the Patra ni Machi. The chutney is pretty easy, add some cilantro, mint, ginger, dried coconut, vinegar, sugar and salt in a blender. Marinate the fish with tumeric, chili powder and some salt for about an hour and then cover with the chutney. If you don't have banana leaves, you can simply wrap the fish in foil and steam it or place it under the broiler. Enjoy...

Yes, I have been there a few times over the years. It's not as good as Taste of India in the Gateway shopping center in Wayne, but a good substitute. It has been there or at least 6-7 years, if not longer, making it one of the older Indian restaurants in the area (which I guess is a testament to customer loyalty).

Very nice Prawncrackers!! Did you simply crumble the Chorizo to make a crust or did you employ another technique?

I recognize most of the dishes, but would appreciate a description of this course

I don't mind the occasional croissant for a sandwich, but if you prefer another type of bread, I am sure they will accommodate.

Percyn, was that a wet mojito mix, or a dry powder? With or without booze? Looks great! ← Thanks Judiu. The recipe was borrowed from Wegmans. It goes as such... Score both sides of a pork shoulder. Marinate in liquid Mojito Mix overnight (I did not add booze, but I guess you could add a bit) Sprinkle liberally with Jerk seasoning (I also used Sasson) Place in 275F oven for 8-9 hrs. Enjoy..

Swung by Satchmo's in Collegeville to get some Gumbo and this time picked up a Crabcake Sandwich - Large hand formed crabcake gently held together with mustard and mayo, which make it extra moist. Very nice sandwich and a great deal at $6.50 Under the hood

Some more pork... Mojito Jerk Pork Shoulder - Marinated overnight in Mojito mix, seasoned with jerk seasoning and baked at 275 F for 9 hrs. Tender and moist...falls right apart Plated with some rice

Agreed. And Ann, you speak volumes with your pictures, so having both of you contribute to this thread (and eG in general) is an honor.

Yummy yummy.....wish it were in my tummy

dockhl, I got at my local produce place and I am sure they flew them in from some warm place, since it i still 40F here.

Went to Casual Gourmet on Ridge Pike near Limerick yesterday. They recently started serving dinner. Tried the French Onion soup, which was good after I scooped a spoon full of grease that seemed to originate from the melted cheese Wife got the Beef Bourguignon - Beef was tender though some pieces seemed oddly dry. While I got the Chicken Marsala - Very good mashed potatoes. The chicken seemed slightly underdone. Portions were huge and could easily be shared. They seemed to have a good selection of pies, but we were too full to try them.

Answering my own question, I found frozen banana leaves at Sae Han Oriental Food Market‎ in Blue Bell. Not the freshest produce, but a large enough selection of Asian items. The same strip mall has a small Korean place which seemed popular with the ethnic clientel. Since it was cold and rainy, I ordered the Galbi Tang soup, and was pleasantly surprised when it came with 8-9 accompaniments including Kim Chi, Mackerel, Mushrooms, seaweed salad, fried cilantro, fermented tofu, potato salad, etc

Patra Ni Machi - Fish on Banana Leaves Fish covered in Cilantro and mint chutney, wrapped in banana leaves and steamed.

Burrata w/Tomato and Rosemary Garlic bread Flat Iron Steak & Baked Potato

Not quite a "restaurant" query, but anyone know of a market (perhaps an Asian market) in Montoco or Chester Co, that has fresh or frozen banana leaves?

Anyone know if they have banana leaves?

Well, I finally got a copy of the book a few days ago and while I have not had a chance to make any of the dishes, I did flip through the book and recognize many of the recipes. The book has a combination of traditional Parsi recipes such as the patrel, patra ni machi (fish wrapped in banana leaf), Bombay duck (a fish), etc, but also had quite a few recipes that I seemed to borrow Western ingredients and techniques. There is nothing wrong with that and in fact we Parsi's pride ourselves of our ability to adopt the best from various cultures while preserving our own, which the author also seems to point out. I was pleasantly surprised to see anthropological details scattered throughout the book along with personal family stories and memories, which made me reminisce some of my own. Yes, I was lucky to be born in a Bombay kitchen. If you liked this book and are looking for authentic Parsi recipes, try Jamva Chaloji or PM me for some unpublished hand written recipes. Cheers Percy P,.S: Nice blog Cookbook Addict

Nice looking biscuits!! Yesterday I made an Omelette with smoked Swiss cheese w/fresh squeezed orange juice in the background.

Kim, the bacon salt was a hard to find locally, so I got it online. I see that it is available at amazom.com here. I have been topping my eggs with it and love it. It happens to be kosher, vegetarian and has no cholestrol but has the flavor