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Nothing better to do this afternoon so I decided to gut, fillet and grill my own eel and boy was it a whole lot of work Here's the poor fella contemplating its future in my sink, cost $15 and probably about 1.5' in length and about 1.75lbs After some struggle got him nailed ala Iron chef on the wayyy too short cutting board 15mins later and a bloody mess of slime and guts on my countertop and some mashed up fillet here is what's left of the backbone the head was amazingly still twitching at this point until I beheaded it. 1.5hrs later tadaaaaa... think I'll stick to the frozen $3.99 a pack precooked frozen eel in the future... too much trouble.

Finally got a chance to stop by last weekend and I echo all the sentiments from previous posters. They do make some wonderful and wide variety of cheeses especially the surprising interpretations using goat's milk. The only thing I'll warn you is that their current setup is reallly "rustic", I would not really even consider it a store to be honest, more like a store-room really. Fortunately they'll be moving to proper store in July up the street which should be a more pleasing shopping destination. Definitely worth checking out.

I applaud your decision to introduce a kaiten sushi bar here in Philadelphia, we truly need a wider variety of Japanese restaurants. I'm sure you considered this but the choices we have today on one spectrum is the expensive but IMO inconsistent and overhyped Morimoto and the rest basically fall into the predictable mediocre cookie cutter standard "American" Japanese restaurant menu. Furthermore I would argue that most ciritcal staffing (ie. food) locally are more often than not likely run by ethnic groups other than Japanese which I don't care what anyone says takes away from its authenticity. My only advice is to keep it simple and focus on the quality and authenticity of the food. We've got too many places that just can't seem to get the fundamentals right. Honestly there's not a lot of competition to worry about when it comes to Japanese food. Look forward to your new place and keeping my fingers crossed.

One of my fondest dining experiences in Indonesia was stopping by a shack on the way back from Borobodur. I wasn't expecting anything at all but the fried kampung chicken was spectacular as was the sambal. I'll say this, Indonesian do a much better job with those tasty kampung chickens than Malaysians. Much like yourself it was about 15yrs ago too...

Epoisses - see link epoisse info From the picture the preparation of the kobe beef seemed to be a waste of this beef, stewing for so long...

I've been curious, what exactly is that?And yeah, the Rendang is great, forgot about that... ← Delightful sautéed convolus vegetable served with spicy original Malaysian belachan shrimp paste sauce

Made a quick stop while I was in the area, I parked illegally so my visit unfortunately was rushed. But let me say this, WOW!!!! This place is awesome!!!! Finally a store where I don't feel I have to compromise to get some lesser alternative. Such a wide variety of cheeses, hams etc all in one place!!!!!! Now all it needs is an aging room for steaks!!!! Lisa, can I request a cheese course to be assembled? If yes, what is the minimum order to do this? Can't wait to go back! Makes me want to move back into the city.

Has anyone tried their cheeses or have any info about them? hendricks farm

Yes, quite often these days. No good food around where I live unless I'm up to braving a 45min drive and then gods knows how long it'll take to find a parking spot and prior to that have to make sure I call way in advance to get a reservation. Uninsipiring shopping at local food stores. Really being so into food can sometimes be a real curse. Really depressing, I've go all this gear at home to cook with $600 knife, Copper pots etc but no ingredients... what's the point.??

Kabobeesh is definitely worth checking out. But I warn you its a true no frills joint. Simple menu of lamb, chicken, quail, fish, resam kabobs to choose from. All charcoal grilled to order served over a bed of rice with a side of curry usually vegetables, fresh greens and nan. They have some specials offered during the weekends. One of which I tried was the curried cow's feet. A litttle gelatinous reminded me of oxtail but wih less meat, quite tasty. Highly recommended if you're in the mood for some no-nonsense cheap eats.

If you're into vegetarian, here's another place to check out in Bensalem, also closer than Edison... http://www.uduppidosahouse.com/menu.html

I wish I there was a forum where my managers would spend time coming up with stupid reasons to enrich my paltry fixed salary. Tipping policies or self prescribed practices here in the US are bordering the insanity of our annual tax filings. Just simplify the whole darn thing, one fixed rate added to your bill simple as that!!!! Everyone pays the same and vice versa. At this rate it won't be long before we're expected to pay 50% tips!! C'mon people we should be coming up with ways to reduce tips and have more money to dine out ... Is there any other situation in your daily lives that you put so much effort trying to enrich someone else at your expense???

I'm going to guess the mangos are sliced REALLY thin. The term that amused me was the "farm egg". As opposed to? The phrase "bacony potato foam" made me feel all warm and happy. And hungry. ← The best I came across was a man at RTM asking if the chickens from which the organic eggs came from were grass fed.

Han Ah Reum store info ←

Mango carpaccio??? How can the term carpaccio be applied to mango?? It's just sliced mangoes, nobody cooks them anyway. Interesting menu otherwise.

That's the langhorne branch of Han Ah Rheum, I thought the place was a tad small though for their so called "H" market range. I had hoped that it would have at least been closer in size to the one in Cherry Hill. I was curious are there many Koreans in that area? Never thought there were. Han Ah Reum store info

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typical starr restaurant training .... you'll experience this at pretty much all his places... in addition to their attempts to "educate" you on their menu and "chef recommended" methods of dining ..

Yikes thought he was extremely unprepared. talk about embarassing... wonder if he ended up firing his assistants, can't believe he asked to return for a "revenge"..

A colleague of mine from China highly recommended "Four Rivers" located across Golden phoenix for Mainland Chinese style cooking. Have not been myself though.

Thought it looks more like a grouper.

First time back for brunch today since spring of '03 when I wrote them off for brunch and I must say things have improved tremendously. The chef's table option is certainly the way to go instead of ordering individual ala carte items. Appetizer table is much more focused, no more mish mash of asian fusions items (other than sushi rolls) and good riddance to the kimchi they used to offer. Caviar offering have improved to what was probably a variety of paddlefish instead of ones that look like supermarket black lumpfish variety. Oysters were as fresh as you can get at a buffet I suppose, my only complain is that not enough care was take to ensure that the liquor did not spill out from them, oh well I suppose I can live with that. The selection at the chef's table was teriffic, such a wide variety of items that I only managed to make it through half of them. And to top it off there's a gigantic chocolate fountain to play with Desserts were probably the weakest point but given how much food and variety in the previous courses I don't think many people have much room left to enjoy this course anyway. I was also happy to learn the fruit juices, coffee and tea are no longer considered extras. My only complain was that our waiter was not very attentive, missed our beverage orders and was never there when we needed him. But otherwise a good place to spend your Sunday afternoon with the family.

Couldn't get out of my appointment til 10 this evening. I will definitely ask for you when I'm there, this thread has got me seriously craving for oysters. Since everyone is giving ideas here my 2 cents. How bout throwing in some Pouilly Fume and Sancerre to the mix of white offerings. Also what would be terrific is offering an Americanized version of a plateau de fruit de mer. How bout one that includes say northern pink shrimps, geoduck, sea urchin, gooseneck barnacles, peekytoe crabs, periwinkles, razor clams, limpets or whatever other shellfish we can get from these parts. Not sure what kind of demand and supply issues for these more obscure but delicious items though.

Congrats Katie. Now lets get down to business, what oyster selection do you recommend for tomorrow evening.

Just had my first roast pork at Tony Luke's this week, overall I would choose either TL or Dinics over John's.