CindyJ
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Posts posted by CindyJ
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You're right -- it's not exclusively Thai. In fact, it was my desire for a bowl of Vietnamese-style noodle soup that brought me there in the first place, and I wasn't disappointed! I ordered the roasted pork and wonton noodle bowl, which was huge, and although it wasn't supposed to be served with the platter of accompaniments normally served with pho (bean sprouts, thai basil, sliced jalapenos, lime wedges) the server brought me the accompaniments when I asked for them (no extra charge).
I'm not a fan of Yelp, but if it serves to get the word out, that's great.
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I just discovered this place just a few days ago and last evening I returned with a friend for my second visit. For an appetizer we shared the Ebishumai which is described as "steamed shrimp dumpling topped with fried onion served with soy and ginger sauce." It was quite good. For our entrees, I had the Thai Basil with Chicken and my friend had Pad Thai Shrimp. Both were nicely prepared and delicious.
It's easy to miss this place if you're driving by. It's in a partially vacant strip mall on Nields St., off Rt. 52, right in back of Laguna Miramare on the outskirts of West Chester. There were very few tables occupied during my first visit, although they seemed to be doing a brisk take-out business. Last night there were a good number of people dining there.
I ought to mention that I had a wonderful bowl of rice noodle soup on my first visit that was so big I couldn't finish it all. The restaurant is BYO, tables are set with Asian motif tablecloths and prices are quite reasonable.
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We were introduced to House of W&M by Travelmad and we've been back several times. It's always been a great dining experience. Too bad it's not BYO.
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I just went to Moore Bros in Wilmington. What a contrast to the PLCB stores... great selection of great wines... super knowledgeable staff...sensible prices.
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The folks who work at Moore Brothers are the best!!!! They're unbelievably knowledgeable, and their expertise comes not only from tasting, but from visiting with and getting to know the winemakers. Ask a question about anything they sell, and don't be surprised if they open a bottle and try it with you. They're also wonderful at helping you pair wines with food, whether you're cooking or dining out. And if it's recipes or techniques you're interested in, talk to Kathryn, who is a Cordon Bleu graduate. They carry a selection of wines you just won't find anywhere else, AND they keep a record of your purchases, so the next time you go back, if you want more of that "red wine from northern Italy," they'll know EXACTLY what you're asking for. I could go on and on about Moore Brothers...
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I've been to the "new" Avalon a couple of times and my take has been that it's slipped a couple of notches since their "reinvention." Avalon was one of my go-to spots before they moved (but, of course that had a lot to do with their BYO status
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FD :
if you live in a state like PA re wine :
with minimal kindness :
it just your own fault that you can't get face'd Book'd
Twitted Out etc
to get a Wave of Wine to fix this
That Couch is pretty comfortable, No ?
Mine is.
mentioned w some respect.
I think I'm hearing your message, and if I am, what you don't seem to get is the power of the PA Liquor Control Board -- AND the $$$$ behind it. I'm afraid even social media isn't the answer here.
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This is really the crux of the issue. It's all about politics, union support ($$$), and over-paid employees who receive a state pension for running a cash register.
Read Lew Bryson's fact page: http://noplcb.blogspot.com/
To add insult to injury, state store employees are not informed enough to even answer questions about wine. And the prices in the state stores are driven so high because of the "Johnstown Flood Tax" -- a hidden 18% tax that's tacked on to every bottle of wine and liquor sold in the state, even though it doesn't appear on the receipt and even though the tax, dating back to 1936, was supposed to be temporary. "The $200+ million collected annually no longer goes to flood victims. Instead, it goes into the general fund for discretionary use by lawmakers." http://www.johnstownfloodtax.com/
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What's more the PA liquor control board agents keep hogging the best parking spaces in the parking lots of DE and NJ liquor stores.
I'm a bit skeptical of that. I've heard rumors, especially around holiday time, of such "stakeouts," but I've never personally known of anyone picked up for transporting booze across state lines. Have you? And even if it IS true, that's a risk I'm more than willing to take to avoid shopping in the state stores.
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Not enough of them, poor selection, inconvenient hours, expensive. What's to like?
http://www.philly.com/philly/news/20150927_Why_wine_lovers_don_t_love_Pa__State_Stores.html
And don't forget -- closed on Election Day! Wouldn't want any inebriated voters, now, would we?
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Oh that situation was an unpleasant surprise when I road tripped through the state years ago. And if I hadn't happened into a hotel bar the second night I would never known that the bars sold six packs (which I'd never seen legally done before).
It's really weird -- bars and taverns, and now some selected grocery stores and supermarkets, can sell you up to two six-packs. If you want more than that you'll have to go to a beer distributor, but there you'll have to buy your beer by the whole case.
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Have you tried Laguna Miramare yet?
Highly recommended as long as you don't go on a noisy weekend. You will only be able to read lips.
Chef/owner Carolyn is a charmer and a fuss-budget when it comes to purchasing fresh fish, etc.
We were there for dinner last night. We sat in the larger dining area with the (slightly) higher ceiling. In that section there was one table of four, one table of three and two tables of 2 (including ours). Still, the din was so loud we could hardly hear each other. There were three occupied tables in the front area. So it doesn't take a full house, or even a half-full house, to create a roar in that space. As I've said before, I love the food and love the personal service, but really dislike the ambience (or absence of ambience).
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Next time I make a case run to Moore Bros DE, I'll have to track this place down.
That's EXACTLY what I did yesterday!
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I appreciate restaurants where the chef and/or owner visits each table to chat about customers' dining experiences. I think it's a sign of a good restauranteur when he/she takes a personal interest in customers' opinions. And it becomes a plus for restaurant "regulars" who get to know the chef/owner a little better. Unfortunately, I think that's the exception rather than the rule in most restaurants. In my vicinity (southeastern PA), I can think of three such places, and those are by far my local favorites.
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I hit a nearby Asian market in Newark DE to check out the short ribs.
They had beautiful ones in strips of four.
But sliced 1/4 inch thin on a band saw!
And the place stank of bad meat. And the refrigerated meat cases were dripping with old and new meat juices.
I passed on them.
I've been to a place out in Newark called something like "World Market". Some of the produce was okay; the meat all looked a little scary to me. For Asian groceries, I like Young's (or is it Yung's?) on the Kirkwood Hwy near Elsmere. But there, too, not for meats.
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Yeah... if you're in the Brandywine Valley, the jaunt to NE PHL is a long way. It's a long way for me in the countrified end of Montgomery County... but definitely worthwhile to do every so often.
I just posted about my trip to Papa's Market in Wilmington. > Small grocery stores don't generally get me all excited, but when I can score 8+ pounds of beautiful veal bones for $16.24, THAT is something to write about! (I know -- as my kids often tell me, "Get a life, Mom!")
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This is so good I've just gotta share it... I just returned from Papa's Food Market in Wilmington, DE, where I picked up 8 pounds of beautiful veal bones, cut up into manageable size pieces, for a veal stock I'll be making tomorrow. At $1.99/lb. that's quite a find. The people there are so nice and so helpful. And although I don't get down there often, whenever I do, I say a silent "Thank You!" to TravelMad478 on CH for introducing me to Papa's.
I just posted this on CH, too, although given the general state of confusion and disarray there it's unlikely it will be seen by anyone in the vicinity.
And just to be clear, I'm intentionally posting this on "Pennsylvania Cooking & Baking" and not "DC and DelMarVa" because Wilmington, DE is more a suburb of Philadelphia than it is aligned with the DelMarVa peninsula. I live in southeastern PA, just a few miles north of Wilmington, and I do a lot of shopping in Wilmington.
This topic has been moved to the 'DC and DelMarVa: Cooking & Baking' forum to make it easier to find in searches (since, in point of actual geographical fact, this is in DE).
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I generally use veal breast and similar cuts for veal stock... I feel no loss from not adding beef. In greater PHL, hit up the Russian markets on Bustleton ave for good prices and selection on vealy stuff.
I'm in southern Chester County. There's a little Italian grocery store/butcher in Wilmington where I get my veal bones. In fact, I'm heading there this afternoon for that very purpose. Their price for veal shank bones today -- $1.99/lb! Thanks to TravelMad on CH for introducing me to this gem of a store a year or two ago!
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The glory of veal stock is in its clean, neutral flavor. That's why veal demi glace can serve as the backbone of sauces for beef, chicken, pork, and even fish. But if you just want a beefy braising liquid (rather than something to make sauces from) then by all means throw in some beef bones while you're at it. In my experience, veal bones are typically more difficult to find and are more expensive (or you have to buy them in 10 or 20 lb increments for a butcher to sell them) than beef bones, so I usually use beef for making stock and just buy a quality demi glace to keep around in the event that I need to sauce something.
A year or two ago, someone told me about a small Italian grocery/butcher shop that has veal bones. I've found that if I phone a day or so ahead and tell them how much I need, they'll have them ready for me when I get there, sawed into manageable pieces and already bagged up. And they only charge $3.99/lb. But as I mentioned above, there's hardly any meat on the bones. I just wasn't sure if I ought to "enhance" the stock by adding meat.
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I think regardless of type of "meat" (chicken, veal, beef, pork, whathaveyou) bones one uses for stock – if there isn't at least some meat present there will be relatively little "taste". Mouthfeel/texture will be present (especially where it relates to gelatin and whatnot), but the meat-taste aspect benefits a lot from putting in either meaty bones or actual hunks/pieces of meat into the simmering stock.
The bones I usually use for veal stock are shank bones, cut up, but with very little meat. I generally roast them for a couple of hours,, along with onions, celery and carrots before they go into the stock pot with a bouquet garni for a long (~8 hours) simmer. Are you suggesting adding some meat to the pot? What type of meat would be best?
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No need. You should get more than enough gelatin from the veal bones.
I was wondering more about flavor than gelatin.
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'Tis the season for making stock for winter braises. I've found a great source for veal bones at very reasonable prices, but every time I put up a pot of veal stock I wonder if I should be including beef bones in the mix. What are your thoughts? Thanks!
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I'm the other way. Hate the BYO thing. Just one more hassle. And if I want a cocktail ...
Lol We said that Antica food wasn't worth the byo hassle.
And THAT'S why there's chocolate and vanilla!
BTW, I just took a peek at La Verona's website and did find a reason to return -- I see Jack Marshall performs there on Thursday nights. I used to take piano lessons from him and my daughter took trumpet lessons with him. I run into him in Kennett from time to time. It'll be fun to hear him play (whatever it is he plays there).
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I've driven past it a million times. Eaten next to it at La Verona. Never tried it.
La Verona by the way is a better than decent Italian place.
I've driven past it a million times. Eaten next to it at La Verona. Never tried it.
La Verona by the way is a better than decent Italian place.
I pretty much stopped going to La Verona when they got their liquor license a few years ago. As a BYO, I thought it was okay; but I never thought their food was so special that I'd be willing to add $30+ to my tab for a so-so bottle of wine. I think their food is on par with Antica and Fellini Cafe, both in Chadds Ford and both BYO with no corkage fees.
BTW, if it's chicken parm you're craving, no one in Kennett does it better than Chef Brett at Portabellos.
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Isn't Yang Ming missing?
Is Yang Ming open these days?
Baan Thai Sabaidee -- West Chester
in Pennsylvania: Dining
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I'm not a big fan of pho because (by definition?) it's a beef-based broth and I've sometimes found beef broths a little "off" in taste. I guess you can say that the noodle soup I ordered at Baan Thai was a hybridized version of something Thai and Chinese. As you noted, the wontons (which were thin and quite tasty) and roasted pork do seem more Cantonese, but the rice noodles and add-ins gave it a Thai essence. But that hardly mattered to me because I thought it was quite good, whatever the ethnicity. I can't speak to the Yelpers' opinions. One of the reasons I'm not a fan of Yelp -- at least, not here in the Philadelphia area -- is that I often disagree with the reviews and opinions there. I've found other online sources to be much more in line with my own tastes, so those are the sources I generally rely on for restaurant recommendations.
As for Baan Thai's website, I agree with you -- it leaves a LOT to be desired.