percyn

There are so many different Mithais available today; I am interested to hear about your favorite mithai or one that you would recommend to others. Also interested in "mithai reviews".

Ling, Poorly-stocked fridge?...I am continuously amazed by the wide range of ingredients in your pantry/freezer (no bread, but red snapper and chai) I tried some "eggs Ling style" - placed some Canadian bacon in a ramekin, toped with cheese, egg, more cheese and a tbsp of 1/2 and 1/2.

Jinmyo, Flapjack Willy is a newbie...forgive him as he knows not what he says (or in this case posts).

I'll have to try them too...looks like we might get snowed in this weekend

That soup looks awesome! What a cool idea. ← My thoughts exactly...especially since it is 12 degrees F here.

Looks delicious Percyn. How did you prepare your yams? ← These particular yams were bought at the catering place I got the brisket from, though I make them in a very similar fashion. Dice some yams into 1 inch cubes, making a loose paste with brown sugar and orange juice and pouring it over the yams places in a buttered dish. Bake in the oven at 350 until yams are tender (basting the yams in the sugar syrup if you have a chance). When yams are just about done, combine some cold butter with some brown sugar and sprinkle over the yams and place it under the broiler until the sugar just starts to caramelize. You can optionally add some marshmallows too.

Patti, how do you drain the yogurt? I recently ran out of cheesecloth, so I used a paper coffee filter in a strainer...worked like a charm !! Spaghetttti, that last piece of gouda looks like bacon Hope you had a good trip...welcome back.

Wow, what great meals from everyone...especially Heinz !! Susan, looks like you are becoming an accomplished Thai chef I have some catching up to do... Saturday - Wife had Broccoli cheese soup in a sourdough bread bowl I had been to a favorite Sichuan restaurant for a late lunch/early dinner. I ordered a lot of goodies, and leftovers will be my dinner for this week Chao Shou - Spicy dumplings in hot oil Pork with small green peppers Spicy Crabs Sunday and Monday I had some of these as leftovers (and I still have more left). Edited to Say: And washed it down with "33 export"

True (somewhat related) funny story... When I moved to PA a few years ago, I happened to visit my local "wine & spirits" store, not realizing that it was state owned/controlled (I thought "wine & spirits" was a chain-store...hey it was only my 2nd day in the state that controls its wine distribution...a new experience for me). While entering the store, I had noticed the store was closed on Sundays (this is shortly before they started to stay open on Sundays). While I was checking out, I inquired with the clerk as to why they are closed on Sundays and whether anyone had estimated how much lost business/revenues that translated to. The clerk just gave me a wacky look and cited something about the Quakers. On my next visit a few days later, I inquired about purchasing some Bordeaux wine futures. The clerk did not know what that meant and summoned for "the manager", who told me that it is illegal to purchase wine futures in PA and that I could get arrested !! . I told him I thought that was nonsense and asked for someone who could explain why that was so. In short he said (and I paraphrase)..."I don't make the laws....I only follow them". So since then, every few months, I send a letter to my state legislators from Free the grapes and in return receive a form letter thanking me for my letter and that they will look into the matter further....yeah right !! Anyway, I am not that thick-headed now and learnt a bit more about PA liquor laws (still wonder why beer and wine & spirits are sold in separate stores, but that is a topic for another thread). Seriously though, I must say that sometimes PA's purchasing power is put to good use. Last year I pick up a couple Bordeaux that would have easily cost $200/bottle more if I crossed the state line (not to mention, I could get arrested ) Cheers Percy P.S: Interested to see what Diedre has to say on this thread.

Brisket and Yams I know of a small catering place that smokes these for me. The brisket was marinated for 2 days and smoked for 1 day. Great southern dishes...

No problem...glad you enjoyed it. I could not convince my wife to make another trip, especially since we will be going into the city 4 nights next week for dinner. BTW, if you are looking for eGulleters to share the chef's table, let me know.

Have you tried fresh made chorizo? It comes close....I think.

Continuing Susan's curry theme, I made an almond based curry with some chicken. I started out with the intention of making Butter Chicken, but somewhere along the way I decided to add chopped blanched almonds and some cream. (The granules on the chicken are almond pieces)

Yesterday - Paneer Paratha (Indian flatbread stuffed with cottage cheese and spices) with (Sicilian) Caponata. Followed by cheese plate (not pictured) Today - Impromptu Butternut squash soup garnished with chives, black truffle butter and white truffle oil (what a coincidence Daddy-A, though your version sounds better). Salad with vine ripe tomatoes and miniature mozzarella balls Dessert - Chocolate Mousse from Pierre Hermes' book (so easy and so delicious) Cheers Percy P.S : Susan, welcome back. Missmaia, welcome and look forward to your posts. Daddy-A, keep up the good work (might have to invite myself to one of your dinner parties and fly down ).

My wife and I visited it last Aug. You can view my Citysearch review here (before I joined eGullet). From what I recall, it is good, but not fabulous.

Aberlour 12 yr sherry cask

Eggo Apple and Cinnamon waffles ... feeling like waffles (and lazy)

Rare occassion alert - Wife made dinner !! Garlic butter shrimp served with liptop flavored rice and side salad. It was a good change.

I might follow you there

I am learning something new here...why is it OK to eat Duck eggs but not Chicken eggs?

Of-course, I am interested as well, with the exception of Feb 19th and 20th, when I am on the waiting list for Per Se (hoping to get lucky).

First Course - Duck salad with Black Truffle vinaigrette Second Course - Beef short ribs with soft boiled egg topped with pink Himalayan salt (borrowed a page from the restaurant I went to for Brunch on Sunday). Legourmet, welcome and great post !!

Made a Parsi Poro today.

Parsi Poro (Omlette) adapted from Cyrus Todiwala's Cafe Spice Namaste cook book. 2 green chiles (I didnt have any handy) 3 garlic gloves 1/2 inch fresh ginger (I used ginger paste) 1 tbsp chopped fresh cilantro (I was all out, so used some dried cilantro) Pinch of Tumeric 1/2 tsp cumin seeds (I used cumin powder) 1 tbsp flour 1 tbsp clarified butter, ghee or oil 2 egg yolks 4 egg whites (I just used 2 eggs) Mash the spices with ginger and garlic in a mortar. Lightly beat the egg yolks and add in the spice paste. Beat the egg whites until stiff and fold in the flour and egg yolk/spice mixture. Heat the ghee, clarified butter or oil and add the egg mixture. Cyrus suggests placing the pan in a 425 F oven to bake through, but I just made mine in the frying pan over the stove. Serve with lightly toasted bread. Traditionally this is served with Pav (a small brioch type bread) and I remember eating it as a kid with ketchup. You can also try a variation by adding 1/2 finley chopped onion or 2 shallots.

First Course - Tandoori Chicken . This dish is so easy to make - simply marinate the chicken in some lemon or lime juice, yogurt and tandoori paste for an hour. Bake or grill the chicken till done. Second Course - Braised short ribs on a bed of creamy polenta I had made the short ribs a few days ago. I think they got even more tender in the fridge and I fortified the original stock with some demi glace and took a hand blender to it.