percyn

Thanks, I cooked the london broil at 54 C for a little over an hour which is well more than it needed for the core to reach 54 C. I think I would drop it a couple of degrees the next time I do it. I mostly cook tender proteins sous vide - steaks, pork chops, chicken etc. I've tried vegetables a few times but haven't gotten it down pat yet. I've done some tougher meats too, just not as frequently. I suppose that doesn't really answer your question, but I would say that I really do like how steaks (typically strip or rib eye for me) come out so those would have to be my favorite. Have you tried to cook Duck or lamb sous vide? Those are probably my favorite proteins to cook via this method. Thanks Percy

Couldn't read the blog for a few days and look at all that I missed! Great meals. nolnacs, what temp was the London Broil at in the water bath and for how long? What is your favorite thing to cook Sous Vide?

Looks like you took pictures at every vendor in RTM . Good Job. Agree about Xiaolongbao at Dim Sum Garden. I love bread pudding and will have to pack a flask of bourbon and head down to becks

Kim, hope the damage was not too bad. That chili looks good. Jmahl, nice Quail Kayb, I love shepard's pie Mark, your sous vide BBQ ribs have inspired me to try them too. Yesterday's dinner was my own version of a Korean inspired meal. Korean BBQ chicken, jasmine rice, fermented red chili pepper paste, kimchi, piece of braised pork belly and slow cooked egg. May not be pretty, but it was delicious.

Kim, it would be pretty easy to make a decent cheesesteak at home were it not for the roll which needs to be a touch crusty, chewy and soft all at the same time (think Kaiser roll). Other than that, slice partially frozen ribeye into thin slices on a flattop, sautee diced onions and mushrooms if you like and top with provolone, american or cheese wiz. Today we tried breakfast at a new local place. Fried Eggs, mushrooms, potato hash, toasts

nolnacs, your blog is off to a great start! No stopping at DiNics for roast pork or Termini Brothers for cannolis? Are you planning trip to other philly places? Han dynasty, Garces Trading Co, Osteria, etc? What were your favorite places in Chicago? Have a great week blogging.

I have eaten several dozen times at their previous location and twice at the new location (in the strip mall behind the Friendly's right before the intersection of Germantown Pike and Swede Rd). It is family run, decent vermicelli noodles, Pho, fresh and fried spring rolls. May not be as good as some of the places in Philly, but it is pretty good for the burbs. I usually get the fresh spring rolls, grilled chicken vermicelli (in warm weather), Pho (in cooler weather) and either a bubble tea or Vietnamese Iced coffee depending on the weather or time of day. Give it a shot and let us know what you think.

Leftover tomatoes w/sheep and goat cheese mixture with balsamic vinegar and flavored olive oil. Leftover Kolmi No Patio w/Pappaedelle pasta

nikkib, I don't believe there was any particular ingredient which made it Polish, rather the dish was named by the creator as such because it was based on a recipe from her Polish Grandmother.

Speaking of tomatoes, a bunch of friends decided to do a "Battle Tomato" yesterday. The battle was just arranged less than 48hr ago, which added a new element to previous such dinners we have done. Points were awarded for Tasting (10), Plating (5) and Originality (5). We started with some appetizers of horseradish cheddar bruschetta, eggplant, pine nuts and tomatoes, paired with couple bottles of champagne. Our meal consisted of: Course #1 - Lobster and Tomato . Cool and refreshing, perfect celebration of summer. Course #2 - Tomatoes Under Pressure - marinated sous vide with celery, cucumber and onion, served with brioche and whipped butter. Nice way to highlight the flavor of the tomato. Course #3 - Polish Tomato and Carrot Soup w/crème fraiche. The soup have a lot of depth from the vegetable stock and the carrots imparted a slight sweetness. Course #4 - Tomato Soup with Bay Scallops . Probably tasted closer to the tomato soup one is used to having with grilled cheese. Course #5 - Tomato Aspic w/Asparagus and Hollandaise Sauce . Reminded the tasters of a bloody mary. The richness of the hollandaise was a nice contrast to the acidity of the aspic. Course #6 - Chilled Tomato Soup Mustard Cream . This was a take on L'Arpège restaurant's version with mustard ice cream. I like the contract of the mustard and tomato and the bell pepper in the soup gave it a nice twist. Course #7 - Tomato Crab Tart w/crabmeat stuffed tomatoes. Almost quiche like tart paired with a cool tomato which was hollowed out and stuffed with jumbo lump crabmeat. Course #8 - Tomato Shrimp and Grits . This was a take on a Parsi dish called Kolmi No Patio (http://www.indobase.com/recipes/details/kolmino-patio.php) which tastes like a spicy, sweet, sour and tangy stew. I decided to pair it with some grits instead of the traditional pairing of rice and daal. Course #9 - Tomato Tarte Tatin . In a blind tasting, it would have been hard to tell that the fruit used were well caramelized tomatoes, which is a testament to the versatility of the tomato and the chef. Of course, the evening continued with some more wine, Armagnac and almost proceeded to cigars before the wifes decided they were too tired and wanted to go home. Some of the wine we consumed last night, mainly courtesy of my generous friends.

While technically lunch, lets call it breakfast #2. Who needs steak and eggs when you can have Cheesesteak and Eggs w/24 hr caramelized onions. So delicious, I think all Cheesesteaks should be served this way!!

Bagel w/Smoked Salmon, fresh cheese and egg white.

Toad in a Hole w/Prosciutto Reserva

Nice meals all! ScottyBoy and PrawnCracker, just amazing meals. I slow braised a pork butt for 20hrs and have been using it in different preparations, such as: Quick Pork Ramen w/Siracha. Not as pretty as Scotty's Burrito

Nice looking Ribs and demo Norm. Pierogi, that tomato pie was based on Paula Dean's recipe here. Only suggestion I would have is depending on the type of tomato you have, make sure they are drained well.

Amazing meal as always Prawn. When are you planning to invite the Dinner! thread members over for dinner?

Pic of the Peking Duck in a bun Tomato Pie Shrimp Bisque with Crab Kolmi no Patio (Parsi Shrimp in sweet and spicy Tomato Sauce) w/polenta and a 63.8C egg

Genkinaonna, glad to hear your house is still intact. The shrimp was perfect for summer. Thanks to those who shared the recipe. Peking Duck Bento Box from famous local restaurant

Ahh...my error. When the weather cools, I can mail you some of those pretzel dogs if you like. I am sure one can make it at home, especially easy if you find pretzel dough. The eggs I used were from an organic, open pasture farm and the yolks seems to be more orange and hold their shape better. Bought another dozen yesterday, lets see how the new batch turns out.

Thanks for the tutorial. Simple to make and delicious. My only suggestion would be to make more sauce and if you like bolder flavors, season it with some more soy and fish sauce. Before After (with added roasted garlic cloves)

Kim, the BBQ sausage was from Jimmy's BBQ in Malvern, PA and as far as I know, they only have the one location (I could be wrong). However, many BBQ places make their own sausage, the best one I had was a jalapeno sausage in Austin, TX. This morning, since I had some jumbo lump crab meat, I made Crab Eggs Benedict - with a schmear of bacon jam and sprinkled with smoked bacon salt.

Nice Carbonara Shelby! RRO, look what you made me do Garlic Steamed Shrimp - Simple, delicious clean flavors. Next time I will add a touch more soy and fish sauce for some of that excellent sauce. Unfortunately, it is hard to get shrimp with the heads on in the US (unless you are near an Asian grocery). Also picked up 1/2 Rotisserie Chicken w/ Potatoes and Carrots roasted under the chicken so they absorb all the juices.

Nice meals all. Sometime last week, I made Brown Sugar BBQ Salmon on Israeli Couscous Blend Yesterday I made Tomato Water Risotto w/Jumbo Lump Crab Meat

robirdstx, nice omelette. Today I decided to use up some smoked BBQ Sausage (Chorizo, Hot and Mild sausage), so I paired it with: Fried Egg Scrambled Egg w/Parma Reserva

Just AMAZING Prawn. How did you get the pork rind so crispy, is it fried?