Daniel

No, no, that looks great Megan, where is the recipe from?

Oklahoma Joe's is my choice in KC.. I have been to LC'S and Arthur Bryants..

Did you use the blood? ← No, but I would prefer to have the blood.. Its all part of the animal and all good..

Speak of the devil. I just made rabbit the other night.. I was more excited to work with a rabbit then grossed out.. I think the only time I would have a problem is if I had one for a pet. And in that case, I would not eat that particular rabbit, but any other would be fair game... The liver was added to bread crumbs and combined in the sauce..

I dont know about the adoption laws in New York.. But as long as I get an allowance, I am all for it.. In terms of the gratin recipe, there is none.. I cooked double smoked bacon first.. Then in the pan that I used, I threw in two bunches of chopped greens for two minutes... .. Then I took yucon golds and cut them in 8s.. Then i added a layer of yucons, then cooked bacon, then greens, then gruyere and repeated.. Pouring cream over the entire thing at the end.. Baked for 55 minutes and 375.. Flavored with salt, pepper, nutmeg.. I was going to add creme fraiche in between the layers too, but enough is enough I guess.. The only other way I make greens is by blanching then frying with bacon and some vinegar.. I have yet to use the hamhock method..

I bought veal bones cut about three inches.. Roasted them at 450 for twenty minutes.. Put a little f-salt on them before hand and then also had some at the table for people to use, as directed in the book.. They really dont need anything.. The book is The Whole Beast-Nose to Tail Eating by Fergus Henderson.. Sorry I screwed up the book.. Its really a awesome book I cant wait to make more from..

Had guests this evening.. Tonight we had arugula salad w/ truffle oil with h-made candied walnuts and blue cheese.. Pre-dressing.. Bone marrow with a parsley,capers, and shallot salad.. A la Head to Tail Eating Cookbook.. The salad was awesome and a perfect match... Flank steak marinated in coffee, garlic and a ton of black pepper. With a collard green, bacon, cream, yucon gratin.. Its hard to make it look pretty when you have to pour a sauce over it.. Here is the gratin before serving.. Amaretto chocolate souffles with amaretto cookies..

Patrick, Patrick!!! Those burgers look sooo good... What kind of bun was that..

Wow.. That looks great.. The second course is a feast alone.. Dont know what I would eat first..

Wow... That pastrami looked great, the sandwich looked even better.. What kind of pickle juice was that..

I have never read the girl write a bad word about anything..

Dinner tonight started with garlic soup with those french cheese puff guys that start with g.. Mussles and clams served cold with shallot in a sherry vinaigrette... Then buttered P-Dutch Egg Noodles with rabbit braised in Reisling with bacon and 4 diff. mushrooms.. Fantastic.. For dessert from the Cake Bible made the White Chocolate Cake with lemon buttercream.. These recipes were from Patricia Wells Bistro Cooking..

Hey thats great.. So you must live real close by then. Have you been in any of the Latin Grocery shops of restaurants in that area.. There is one directly outside of Santarpios that had great mexican candy and the COOLEST LOOKING sausage from Columbia.. If you go back you have to stop in to this place and check out the sausage..

Made the burnt caramel ice cream today after letting the mixture sit over night.. I just have to say that it is fantastic.. The consistency is rich and creamy.. The left over burnt caramel is sitting in my fridge and I am planning on making truffles with it..

Made the porter short ribs with the glaze.. Very easy, really flavorfull.. I salted them two days in advance.. I cooked it yesterday and then finished the glaze tonight. So great how it works around your schedule.. This is the ribs after broiling.. Here it is plated..I added roasted red bliss potatos.. Very good.. However, i dont know if i would make it again.. It wasnt outstanding..

Made short ribs braised in porter ale... For dessert burnt caramel ice cream from Chocolate Obsessions book... burnt caramel ice cream.. The best ice cream I have made.. In taste and texture..

Lemon chicken looks great.. That fish dish from last night is really neat to see the green beans as the body..

Put them in an ice cream, i saw a recipe to roll truffles in nibs, can be mixed with white chocolate, or I have mixed them into homemade whipped cream to top desserts..I have seen them served with asparagus and prosciutto..

I recently bought two kilos of bittersweet chocolate and this book.. Looking forward to a lot of things..

Haha.. I was wondering if you couldnt wait or you thought the tooth tracks were as cool, as I did.. If you left that at a crime scene they would be able to track you down for sure ..

Thats so great, what a terrific present..

I ate tonight before an 8 oclock showing playing at the O'Neal two blocks away.. We sat down by 615 and were well fed and on the street at 730.. Its a great pre-theater dinner if you are looking for really good thai in a relaxed setinng. We started with Yum Woon Sen: Bean threads mixed with lime dressing, cilantro, pork bits, and some squid, scallion and chili.. It was refreshing and really limey..The bean threads were delicate refreshing.. Next dish I dont remember its name.. Basically its dried shrimp, chicken, coconut, onions, hot chiles and lime wedges that are all to be wrapped around a certain leaf and then eaten with a coconut chutney.. Tonight there were out of the shiso like leaf and decided to use lettuce instead.. We were surprised they didnt tell us before hand and give us the chance to re-order.. But it was still good.. This wrap has three bites to it and there are very different bites.. One where you get the lime wedge and rind with crunch coconut, another is the blinding heat from biting in to 1/3rd of a thai chile and the last is a refreshing coconut chutney peanut bite to end.. Its such a fun neat dish even with them using lettuce leafs..I was given one of these dishes at a fancy thai place in Chicago, Aruns, and was given just one tiny leaf arrangement and was charged a lot of money for something half as good as Pam's. We then ordered three things.. Pad Key Mao, a double cooked crispy pork with basil, and this super hot fish kidney soup.. Which they refused to sell me, until another waitress came out.. Supposedly it was too hot.. After promising not to return the dish, she gave in... The double cooked pork was really good.. Not the best, but crunchy, a little chewy, and full of flavor.. The sauce worked well with it.. I would love to get this again.. Pad Key Mao, As good as any I have had recently.. Spicy, great noodles. Solid version.. So this was the dish that all the to do was about.. Its served in a bowl and the color is a scary brownish red.. Not bright red, but like a rich brown red with teams of peppers swimming in packs.. The smell is a strong fermented fish and pepper smell.. I dug right in.. As hot as it is, its more tastey.. Had a few shrimp, but the vegetables and green were the best part.. I served the rich broth over rice and it was awesome.. Still forgot my bluefish dish!!!! As I was leaving the guy with the hat and sunglasses said to me while i am leaving.. I was watching you, you are a good eater.. I said thank you I guess if you meant it that way.. He smiled a little and we left.. Seems like an interesting fellow.. Like he is ready for the World Series of Poker or something with those sunglasses.. Is he the owner? I would think to go to Pam before Wondee od Siam these days...

I have bought them at the main store on the UWS before..

The only place in college park I would reco is Marathon Deli and thats not a place for a dinner with parents..Might be the best gyro in the world. The Calvert House will pass as a meal with parents, but not so great.. When I went to college there and my parents were coming we would go to Bethesda if we didnt go to D.C..

Great pictures Adam.. Yeh, i was thinking how scary that guy looked before I saw the instrument he uses.. That meat looks great..