percyn

Steak & Eggs - Steak was marinated, cooked sous vide and flash seared.

Last Aug I ate at the Spice Market at the Four Seasons (since I was staying there) and I liked the food soo much (even compared to the street food) that I ended up eating there twice. Here are a few things I ordered from there (everything was fantastic): Thom Yum Kung Satay Can't remember the name of this dish, but you put some meat, coconut, peanuts and sauce on a leave and eat it...it was increadible and I can't find it in the US...someone please help identify it and let me know if it is available in the US Assorted desserts Cheers Percy

V, How about dessert? Is the thought process and planning very different? Thanks Percy

Welcome to the Breakfast thread Jamie !

Nice Omelette !!! Tracey, your lobster breakast induced a craving which led to me having a Lobster BLT for lunch today....keep it up While walking around my local Kitchen Kapers, this strange gizmo caught my attention. They claim it allows you to microwave an egg in 25 sec....so I HAD to try it out and report here. The instructions said 25 sec for soft boiled, which is how I prefer it, but this is what my microwave produced. The top was a touch more done than I like it, so I need to experiment with the timing or power setting on my micro. Here it is on a mini wheat roll. As the pic indicates, the underside of the egg was closer to how I like my soft boiled eggs.

No worries V. I took some inspiration from your posts upthread and ended up making Lancaster County Gazpacho w/Basil Infused Avacado Oil (adapter from the recipe here). I would be interested in hearing how this compares to your method of making gazpacho. A pretty straightforward preperation for the beef : Dry aged Prime Angus Steak with red wine jus and mushrooms - Cuit Sous Vide with fresh marjorum and sage. And since I had the water bath going, I decided to make Sous Vide Rack of Lamb coated with shiro miso, maple syrup, maple garlic pepper and panko. Accompanied with yellow tomato puree and red wine jus. For me, this was an interesting combination as the sweetness of the maple accentuated the sweetness of the lamb, while the acidity of the tomatoes and saltiness the red wine jus kept it from being too sweet. Would be eager to hear whether it passes your "mental taste test". More details on the meal at this post (I wasn't sure if it was appropriate here).

Isn't there a Nudy's in Frazer too?

Went to the recently opened Taste of India, in Exton. Since this was an impromptu visit, I did not have my trusty camera with me (used to leave it in the car until the 90F + temp). Overall, my feelings about this place were mixed: On the plus side: + Good range of North Indian dishes including a few that you don't see at every typical Indian restaurant buffet, e.g Tandoori fish, Rashmi Kebab (although the menu called it something else), Kheema Mutter (ground beef with peas), Rouafza (a rose flavored milk drink), etc. + Finally - A non-veg Indian place in Exton + Large space with new furnishings - Seems to be a bit larger than the space in Wayne and not as crowded (maybe because it is new of maybe because it is in the burbs). + They have an extensive take-out menu (which I hope to try soon) The Negatives: - Inconsistent spices in the food - It was almost as though 2 people with 2 completely different palates had cooked the food. Some of the dishes were bland to the point of not even having any salt in them, while other dishes were "properly spiced" and some were even a bit too salty. I hope that this is a minor glitch that they work out and not an approach they are taking for the american palate. - Gaudy decor - <soapbox> I don't know why most Indian restaurants in the US use such gaudy decor, especially when restaurants in India are not that gaudy.</soapbox> - Slow service - I only wait staff spotted on a Friday afternoon - Price - Not that it is unreasonable, but I think the $10.95 is a little more than what they charge in Wayne ($8.95?). But I don't mind it if they keep the extra dishes and improve the flavors a bit. Will have to get take out from there to test it out. SaxChik, Philadining, (anyone) have you tried this place yet?

Ok, this one is just outside Chester County, in Lancaster. Jakey's Amish BBQ The Menu We were returning from a long trip on a Sunday evening, so we did not feel like eating there and opted for take-out. We got BBQ Chicken - The chicken still seemed nice and juicy BBQ Pork Sandwich - A bit dried out, but confinement to the take out box might have contributed to that. With sides of Corn Fritters and Coleslaw (not pictured) We had 3 different types of sauces: A mild BBQ, a hot BBQ and a mustard and vinegar based sauce. Overall it was good, but not great. Will try it a few more times before giving it a final rating as the trip back home and a slow Sunday night may not shed the most favorable light to rate any restaurant by. Next time will try their brisket and a shake.

V, How about a "realtime" question on what to make to dinner tonight? Usable from the fridge (not frozen): - Prime NY strip - Lamb Chops - Skirt steak From yesterday's trip to the West Chester farmer's market: - Silver king corn - Lancaster yellow tomatoes (wanted to try the gazpacho upthread) - Sweet onions Also have the usual pantry staples...garlic, onion, herbs, trumpet mushrooms, truffles, etc. Any ideas on what a mediocre home cook can make?

In my definition a Foodie = an appreciator of good food.

Just returned from the state store in Exton and Jonnathan was there interviewing Elin McCoy, author of "The Emperor of Wine", a book on Robert Parker. I didn't know the event was planned, just popped in for my weekly visit and had an opportunity to try some great wines and get Elin to sign a copy of my book. Not sure if there are other similar events planned in other premium stores. The book officially goes on sale Aug 1, 2006.

Not sure if I missed it, but what type of cusine and ambiance are you looking for? For fine dining, there is Dilworthtown Inn or Gilmores (a new miles north in West Chester). If West Chester is an option, there are a couple places on the Chester County Restaurants thread (as others have mentioned).

Some of the restaurants I visited in Budapest are posted here (click), along with some pictures.

Vadouvan, great thread !! What was the tri-tip marinated in? Any special recipe for the gazpacho? Hope you will continue to post your creative ideas. Cheers Percy

I know you are looking for lunch places, but if you can make it for dinner one day (working late perhaps) after 6pm from Tues - Sat, I would recommend Majolica.

Ann, I was out of town for a few days and am sorry I missed the blog while in progress, but am happy to have caught up now....just amazing surroundings and food. So are any of your neighbor's places for sale (so that I can move in) ?

That looks like a good protein fix too Lorna

Sorry I missed it...its been so long since I saw what was about to be my meal (expect for the occassional lobster). I have another somewhat skeptical theory on the spaghetti.... $0.50/lb ? Man, I hope I am not being influenced by Pedro

OK, I admit to have had a few dinners at the Cheesecake factory in KOP, but have never waited for more than 15 minutes. Usually, you can find a seat in the bar area almost immediately, where they serve the full menu (maybe I shouldn't let the cat out of the bag ). And if the wait is more than 15-20 minutes, there are plenty of good places and Cheesecake factory now has curb-side takeout service too.

2003 Bordeaux are in. Your Premium store probably has an allocation of a case of the First growths. Left bank scored 95-100 (WS) in barrel tasting.

Bryan, after reading this Blog, I am hereby handing over the official title of "Powerhouse of Consumption" bestowed upon me by MrBigJas, to you. Cheers Percy

A celebration of Summer's Bounty Taking advantage of the abundance of sweet local corn, I made Essence of corn soup, with lobster, truffles and tomato - Added a dollop of white truffle butter, which melted in the pic. Made with fresh sweet corn straight from a local farm and a 2lb lobster. Great little trick on cutting corn kernels, from Cook's Illustrated Tomato Water Risotto with Shrimp and Lobster (including lobster roe) - Not as well executed as Shola's version here on the StudioKitchen thread, but OK for a home cook. I used Bomba rice (which I found at Wegmans) for this risotto. Sauteed some sweet onions and sprinkled with fennel fleur de sel before serving Amazing flavor from the Amish grown tomatoes I picked up from the local farmer's market. Since I had a bit of lobster left over, breakfast was Lobster and hot spring egg with white truffle foam The foam was made with white truffle butter (and some black truffle butter) mixed with 1/2 and 1/2 in an ISI whipper. Could have benefited from a stabilizer or more fat.

Wife made a bagel schmeered with rosted garden vegetable cream cheese and fresh fruit (peaches, early plums and banana) It was quite good, but a few hours later, I was craving some protein, so I made... Lobster and hot spring egg with white truffle foam The foam was made with white truffle butter (and some black truffle butter) mixed with 1/2 and 1/2 in an ISI whipper

An interesting(?) factoid: "Chicken roll" in UK (and ex-British colonies) refers to a sandwich of shredded boiled chicken breast, lettuce leaf and homemade mayo, served on a hot dog like roll. It's a great summer dish (poor man's version of the lobster roll) and I was hoping this was the version this thread was about .....though the pizza version sounds good too