percyn

Very nice breakfasts Jenny and RRO. My breakfast yesterday consisted of left over Bah Mi to which I added a w/Fried Egg Today, I made Scrambled Eggs w/ Prosciutto on a mini bagel.

Few more dinners... North and South Duo of Hanger Steak - One with Port Demi Glace, the other with Chimichurri. Enjoyed with a Shiraz-Viognier blend. The Hanger steak was just quickly seared for about 2 min per side. Bombay Style Chicken Frankie

I did notice the food at Royersford tasted slightly different, but not in a bad way - just different nuances of the chefs.

Lol. The picture makes it look darker, but it is bright red with a touch of blood red ;-) I have only tried Maggie sauce from India. The Indian stores should have quite a variety, including Chili masala, etc. Great way to spice up a dish.

Mr. Holloway, that looks good !! Are those steaks directly on the coals? We used to cook that way until someone said it is not healthy (not sure if that is completely true or not).

gfweb, a juicy Lucy is a burger stuffed with cheese which melts as the burger cooks and oozes out when the burger is bitten.

Prawn, how did you make the crackling? Just crisped it in the oven? dcarch, are those gigot in the lamb chops? Were did you get them? I have been looking for them all over and came across a set at a flee market in Paris but they were a bit corroded. Meals over the past week or so: Nduja (soft spreadable salami) and a Pastrami sandwich from NYC Korean BBQ Chicken and Beef Ribs Hamburger w/Aged Cheddar and Parma Ham

Lately I have been making Indian style omelets - diced onion, garlic, ginger, cilantro and chopped green chilies. Omelet on Steak Roll w/Chili Garlic Oriental Sauce

I was in Berlin recently and had a couple great sandwiches from this place called Heisser Wolf (Hot Wolf). Leberkäse - The basic ingredients of Bavarian Leberkäse or liver meatloaf comprise roughly stripped beef, fatty pork, lard, water and salt (no liver), but has a smooth bologna like consistency. Schinken-Krustenbraten - which has a meaty consistency of shoulder with a crispy outside skin crackling. And a Doner kebab

WOW - what an amazing salad - I can almost taste it when I lick my screen Reminds me of some of the salads I enjoyed in Thailand. Too bad we can't find pomelo easily in the US. mgaretz, how thick was th steak? I usually put a 1.5 to 2 inch thick ribeye for about 45 min at that temp (55C or 132F). Also, how did you control the temp at 132F for 2.5 hrs on the stove (I use a immersion circulator which holds the temp within 0.1C)? Chris, congratulations on your courage to attempt the recipes from Grant's cookbook. Although I have eaten at Alinea and have the book, I lack the courage (and time) to try this at home. Bravo for your effort!

Nice meals all. Prawn, that Dover sole looks amazing. Earlier this week, it was cold, so I made Cottage Pie The week before, it was warm, so I made some burgers.

Nice breakfasts all! One more to add to the collection of gratuitous yolk shots Fried Egg w/Smoked Turkey Snausages

Been traveling to Rome, Paris and Berlin for the past 2 weeks. Here is a croque monsieur being enjoyed in my Paris hotel room with a view of Tour Eiffel in the background (not clearly visible.

Had a few guests over for an impromptu causal dinner party. Started with some appetizers of Charcuterie Portuguese Sardines in lemon oil Butternut Squash Soup w/truffle butter, fried sage and roasted cashews Porcini Risotto (not pictured) Dry Aged Prime Ribeye w/Duck fat roasted Fingerling potatoes, redwine sauce & Hericot Verts Dessert was a cheese plate. Unfortunately, I did not have time to photograph the finished product.

Fried Egg w/Fresh Sausage from the Butcher Money shot

Looks delicious Jenni! Care to share the Poha recipe?

Dinner from last week: Lobster salad Korean BBQ w/Brown Rice in Lettuce warp

Breakfasts from last week - Fried Egg w/leftover Korean BBQ Fried Egg w/Sauteed Speck

dcarch, I will gladly trade you the surf & turf for some of those delicious looking chicken. Did you sous vide them with some spices/maridane or just plain? What temp and how long? They looked seared/grilled after.

Beautiful meals all, especially Prawncracker. Was running a bit late from work yesterday and wife wanted surf n' turf, so I picked up: Dry Aged Prime Ribeye (the marbeling was almost like Wagyu) 3.5 pound lobster - just steamed and served with truffle butter and served hericot verts with a Bordelaise sauce to complete the dish. The steak was simply seasoned with sea salt and pepper, seared in a cast iron pan and finished in the oven. My wife claimed it was the best steak she had in her life !!

Nice meals all. From a few weeks ago - Fried Egg and Smoked Duck Breast w/Crispy Duck Skin

Alex and Aki, congratulations on your book, it is as informative and inspiring as your blog.

Lobster Eggs Benedict

Yang Ming and its owner Micael Wei are well known for the past 30 or so years. IMHO it offers a good version of Chinese fusion. As for the best in the country....don't know about that, but certainly worth a try.

Thanks percyn I'd like to try the smoked duck. Have you tried D'artagnan's Smoked Magret Duck Breast? The crispy skin looks wonderful. Is it the skin from the smoked duck? robirdstx, D'artgnan's smoked Duck breast is what I use (including the one above). I usually keep a couple in my freezer.