percyn

Hmmm...went in there once a few years ago and the food did not look too appetizing, so I did not try it...will give it a shot now.

Doc, the aioli is not pictured. The thing in front of the egg in the 2nd photo is the white asparagus puree.

By making a clean cut in the base and gently balancing each piece. Don't think you will see it in a restaurant anytime soon as it will not withstand the trip from the kitchen to the table.

Well...there is no statement being made by the dish...implied or otherwise.

Nice Dinner Bryan (and good luck in school) !!! Yesterday's breakfast: "Hot spring Egg" with White Asparagus I made the eggs in a water bath @65C for 1 hr. I found this dish to be a bit bland, so I added a bit of aioli which went well with the asparagus.

Daniel...those eggs look great !! Yesterday, I made a dish inspiried by Jose Andrea's Tapas cookbook.... "Hot spring Egg" with White Asparagus Yolk shot ... I would have liked the yolk to be a bit runny. The puree is of white asparaus. I found this dish to be a bit bland, so I added a bit of aioli.

After seeing the pictures on this thread, I have been meaning to visit for a long time. I went for lunch and did not see the pork shoulder on the menu, so I asked the owner(?) if they had any. She seemed a bit reluctant to let me order it at first, saying it had a lot of fat on it, to which I replied "Good !!", then she inquired whether someone had recommended it, to which I said yes. After being informed that it would take 15 minutes, I paitently waited for this... The top is all skin and fat, but the meat underneath is ....hmm....soo good.... Also ordered some Sichuan sumplings in hot oil (Chao Shou) and Ja Jian Mein to go. Dumplings were awesome... But by the time I got the Ja Jian Mein home, it wasn't as appetizing as it probably would have been in the resaturant itself.

Daniel, I used to go here for approx 10 yrs when I lived in Princeton. Once they know you like hot food, you will not be leaving there without sweating a bit...but they have to know you. We usually ordered the Dumplings in hot oil (Chao Shou), the Noodles with pork (Ja Jian Mein) and either a beef with little hot peppers, or pork with little hot (green) peppers. Occassionally the dumpling sauce is a bit watered down, but when it is fresh and thick, the spices really get you in the back of your throat !! Cheers Percy

Hey...whatever floats your boat...there is no judging here

Pontormo, given the geographic diversity of your ingredients, it seems as though your breakfast was at a food convention show ???

Thanks Doc. I use Dartagnan's Chorizo, which I buy from my local Wegmans.

This next dish is more of an inspiration from the Tapas cookbook and combines one or more recipes and some Sichuan left-overs. Scrambled Eggs with Scallion and (Sichuan) Aspragus

This next dish is more of an inspiration from this cookbook, as it combines one or more recipes and some Sichuan left-overs. Scrambled Eggs with Scallion and (Sichuan) Aspragus

The cooking continues : Rioja Style Potatoes - I have only made this once, but next time I would reduce the amount of water I put into this dish and only cover say 2/3 of the potatoes and chorizo. Also, at the risk of further tinkering with a classic, I would remove the chorizo once browned, cook the potatoes and then return the chorizo for that crispy texture I love. Wine - 1996 Campillo Rioja Reserva Flan - This has got to be one of the easiest and best Flan recipes. I did reduce the oven temp to 250F and baked the Flan for 60 min. Also put it through a chinois while filling the ramekins. Used maple syrus instead of caramel.

Very nice Bilrus....

Margaret Kuo's Restaurants (at the the Mandarin) has summer specials that include scallops steamed in their shells and topped with a spicy ginger sauce. I requested them to top mine in a spicy black bean sauce. Went for lunch at the Black Lab in Phoenixville and got a Soft Shell Crab Sandwich Appologies for the poor quality of the camera phone.

The egg had a crisp edge and runny yolk. One could argue that a cup of olive oil would have yeilded crispier edges, but this was enjoyable nonetheless. Doc, my favorite way to make fried eggs is with some duck fat too, but I have been trying to avoid it based on my "other" Dr's advice.

Next up on my list was... Fried Egg with Chorizo and Potatoes (pg 171) Yolk ... Yummm.... I did not use a cup of olive oil to fry the egg as suggested. Instead, I used the left over oil from the garlic, potatoes and chorizo. Turned out great !!

Insipired by a recipe in the Tapas cookbook by Jose Andres, I made Fried Egg with Chorizo, Garlic and Potatoes Yolk ... Yummm.... And yesterday I made Scrambled Egg topped with Pork Larb

A quick Fried Egg & Turkey on a bagel

Went to Signature Pastries, which is on Gay st in West Chester, for Brunch. This is a small patisarie, so the brunch options were a frittata on a crossaint, spinach quiche and one other option which currently escapes me. Each of these were served with great home fries and side salad. The bonus is trying their mini desserts and having a great cup of cappuccino.

Went to Kooma in West Chester. The decor of the space is modern and Morimotoish (but toned down). Had some sushi (spicy tuna), sashimi (hamachi) and bibimbap (the hot version). The sushi and sashimi were good, but not outstanding (I prefer the sushi from Margaret Kuos in Wayne and Frazer). Though I don't claim to be an expert, I thought the bibimbap was very good and next time I will try the seafood version. Service was OK and overall I will be back to try a few more dishes.

Doc, the onion was Vidalia and the Squid was from Wegmans.

Here's mieng kum from a vendor ("25 baht, made fresh daily"): If you are in the LA area, I have seen it at Silom Supermarket and the little store opposite Wat Thai LA. I would imagine a few other LA Thai markets have it from time to time Thanks !!! What kind of leaves are used? I googled it and came up with various recipes, each using different leaves. The one I had in Thailand were similar to a Betel leaf.

Recently came across the book, from which I made: Squid with Caramelized Onions (pg 146) - simple, yet soo delicious great on a slice of toasted bagget Rack of Lamb with Honey Allioli (pg 244) - sprinkled with Fennel Fleur de Sel. Mixing the allioli with honey produces a great sauce with can be used on meats or sandwiches