percyn

Friday night's drink of choice:

This thread is bringing back memories... Growing up in a labor-cheap country, we had 5-6 house staff for various tasks, including a few personal chefs, who would cook meals for a few hours every afternoon. We even had a chef who accompanied us on vacations to our ranch/farm and would cook "fresh" chickens, wild boar, bake bread, etc. Unfortunately, it was not until I went to college (in a labor-scarce country) that I decided to learn to cook and wished I would have payed more attention to how the meals were made. Tim, if you do end up pursuing a different opportunity and wish to leave the kids with something they will cherish, consider sharing some of the recipes of their favorite dishes with them. They will appreciate it later in life...perhaps. Cheers Percy

Pork Larb Omelette - took the extra meat and some onions from the larb and added it to the egg. Now, though was technically part of my dinner last night, it is one of the best egg dishes I have eaten, and I wanted to share it with the readers of this Forum. If sufficiently inspired one day, I might actually attempt this. Potato Terrine, Nueske Applewood Smoked Ham, Poached Egg, Lobster Choron

Looks like people are still recovering, so allow me to add the names of the dishes from the menu to Philadining's excellent shots: A special thanks to Chris and Andrea for making the long trip and setting this up. Hope you agree that it was worth it. And Evan, thanks for sharing more than your fair-share of wines, including the Inniskillin ice wine and the Alvear PX Solera. Now, if only the "Duchess" who relieved me of my wine scribe duties could post about the wines Edited again to fix more typos

More like stuck at work !! Believe me, I would have loved to accompany both groups for that dinner. Is there a house for sale in the SK neighborhood? Maybe then I can just stay there overnight.... All of a sudden I feel the pressure of taking good wine notes now

Hey, I just had that for lunch on the weekend...its awesome, especially with one of their milkshakes.

I wish I could have made it !!! As BryanZ has pointed out, I think it hurts even more knowing that you could have been there. I'll have to ask Shola to make me those eggs sometime soon

Got some great Batasas in a care package... Hmmmm....good....I wish we could get them in the US.

Susan, I see that I am being a bad influence on you...in a good way Yesterday I made Scrambled eggs with Sichuan beef, drizzled with spicy dumpling oil Today it was Eggs benedict 2 ways (without the hollandaise) - one with smoked duck and the other with Sarrano ham. This accompanied with Masala Tea to dunk some Batasas. Ohh...I am soo full

I have good news and sad news... The sad news: La Cena (the Columbian place in Downingtown) is closing and in fact today (Sat Jan 28th) they are selling off merchandise and equipment until 2pm. I was wondering what was going on as I had swung past a few times on a weekday for breakfast (which were awesome) and they were closed. The good news: I confirmed that Taste of India (the same pople who own the Indian restaurant in the Gateway shopping center in Wayne) are opening a place in Exton which will open its doors in about a month.....can't wait to try it. Hope they put those little chicken lolipops on their menu !!

Yes, know how she feels...I have contemplated joining People Eating Tasty Animals (PETA) too

Great pics Philadining. I am suprized you were able to get such clarity without a flash. Meanwhile, here are a few pics from another angle (and a flash). GAMBAS AL A JILLO (Garlic Shrimp) - a simple dish, but the shrimp were perfectly cooked and garlic and olive oil are a match made in heaven anyway. CHARCUTERIA (mixto) - amazingly thin slices Roasted Pig - The star of the evening....apparently this little piggy didn't make it too far Have you heard of the cookie monster? Well, this is the piggy monster caught in the act... Ohh that pork and skin were soooo good !!! Dessert And the pork-fanatics I'll add to the chorus of praises on the food and service. Thanks to Diann for setting this up and to Katie for hooking us up. Is there another event planned next week?

On Friday, I picked up some Mole Poblano for takeout. Unfortunately my misfortune with take-out pork from this place seems to continue. The blade pork chops were tough and stringy. The mole sauce was not bad, but not remarkable either. I did have a carnitas soft taco while waiting for my take-out order and they were awesome. So I am begining to thing that the 20-30 min ride home may be contributing to the toughness of the pork. Here is an image of the dish, which seems to have been tossed around a bit in my car.

Great looking breakfast Klary !! Yesterday I made Scrambled eggs with Serrano ham and Sheep's milk cheese Today it was strawberries and fresh goat milk yogurt

Isn't Chefs de France in EPCOT? Does that mean you have a buy an EPCOT ticket as well if you just want to have dinner there? I was at Victoria and Alberts last time and would like to return there too.

Herb, Yes, I have a collection of ring molds, crab cake molds and even stainless steel and PVC pipe sections from Home Depot

Great post Gary...I enjoyed your writing style. And Bryan...you are up way too late reading eGullet

OK, since this was consumed last night, it is not technically breakfast, but if I had time in the morning, this would have been my breakfast...honest Soft boiled egg (cooked in a 60C water bath for 5 hrs) with a demi glace and red wine reduction

OK, you probably won't see something this pedeastrian at SK, but the Sous Vide cooking method and the super reduced sauce in my rendition of Beef Bourguignon & Lamb loin were inspired by SK. Not SK caliber, but not a bad Monday night home cooked dinner either

Yesterday I made a variation of beef bourguignon. The beef cubes cooked for 8 hrs at 60C in some demi glace. In the meantime, I made a reduction of beef stock and a bottle of red wine. After 8 hrs in the water bath, the beef, garlic and the sauce went into the oven for 1 hr. The end result...an extremely beefy, full flavored, hearty dish....hmmm While cooking the above, I also cooked lamb loin sous vide at 60C for 3 hrs. Served it for dinner today with a sauce made from demi glace and lamb jus, along with some shitake mushrooms and rice.

Awesome !! Is the one in Wayne located in the Gateway shopping center? BTW, there is a Thai/Sushi place in the Gateway shopping center (202 & 252) and they recently started serving Thai buffet. I visited last week and the food was pretty decent for the price (under $10). My favorite dishes were the Tamrind glazed salmon and the Basil chicken. Speaking of Sushi, what would you consider the best sushi place in Chester County (or vicinity, but not Philly) to be? I have tried to the following places and would categorize them as: Highly Recommended Margaret Kuos (in Wayne) Mandarin (also a Margaret Kuos restaurant and my current sushi hang-out) Nectar Recommended Shangrila Mino Neutral Aoki (in Exton) Avoid Hibachi (grill) Yamashiro Heard mixed reviews of Teikoku (but never been) and I am sure I am missing a few other places I have tried. I would be curious to get other people's sushi restaurant recommendations.

Hmm...those pancakes look good Today I made Goat cheese omlette Wife wanted chicken salad, which she ate on a bagel (hey don't ask me, I just cook )

Since my salmon was not a huge success, I thought I would try Mahi-Mahi at a lower temp. Packed the Mahi Mahi with some herb seasoning, spices, salt, spanish olive oil, etc. Went into 113F - 115F water bath for 15 minutes. Then it got a quick sear and I crisped up the skin. Voila - the texture was beautiful...very very succulent and soft, like a mix between a typical pan seared piece and sashimi.

Hey, would that mean I'd get to be at every great dinner in the PA forum? I like, I say, I like the sound of that, Sonny! ← Not necessarily. It just means this pic would end up in the post But who could resist inviting such a noted after-dinner raconteur?

Indeed, a very memorable SK dinner. Since it has already been well documented by Jeff and others, allow me to offer a few shots from alternate angles and close-ups. Hey, if I don't contribute something, they will stop inviting me to these things The wine line-up...and this was only 3/4 of it Lets not forget the box of Charcoal biscuits with some Manchego cheese we shared at the end of this long lavish meal. And if this picture does not sum up how good the dinner was, I don't know what will