percyn

Turkey Cheddar Sausages w/Scrambled Eggs

Pumpkin Walnut Risotto w/Scallop

In that case - hats off to you!! I guess I did not recognize it as "breakfast" without an egg

Blether, Did you have that for breakfast? Or like I have done many times, posted in this thread instead of the Dinner thread?

Braised Short Ribs w/Mushroom Marsala Sauce on Goat Cheese Tortellini

Picked up some tasty Saucisse de Canard al'Armagnac which I had with a Fried Egg.

Breakfasts over the past weekend: Fried Egg w/Smoked Kielbasa Fried Egg w/Home-smoked Bacon

Forget if Koo Zee Doo (Portuguese) and Kanella were mentioned, but I would add them to the list of rustic but delicious food restaurants.

Call the Fountain to ask if they are still offering free corkage for bottles over 10yrs old on Sunday nights. Also second the recommendation for Le Bec Fin. While some of the collaboration dinners have not been the best, the regular crew at LBF puts out great meals, the service is excellent and GP provides the entertainment

We have always tried the truffles and petit fours and they have been gracious to pack a small box of our favorites or always provided some parting gifts, in one case some truffled popcorn for a guest. Don't they always offer a tour of the kitchen to all guests?

Nice meals all, including that gravity defying bacon dcarch. A few meals from earlier in the week - BBQ Beef Ribs Curry Chicken & Shrimp Steak w/mashed sweet potatoes

I have both but find myself using the cheap ($30?) and more powerful version I picked up from Home Depot.

How long are you going to be in each place and what style of cuisine do you want to experience. In Mumbai the options are almost endless but my suggestions would be a Thali, Parsi cuisine, street chaat, a tandoor restaurant/street version. A few restaurants and experiences are shared at from my visit 2 yrs ago. In goa my recommendation would be to go to the small restaurants/shacks by the beach and have them make you a curry or a Portuguese inspired dish. If your immune system is not used to it, I would start with restaurants before progressing to street food and be careful of the water or any preparation that does not involve boiling the liquid for a good 10-15 minutes.

Kim - The biscuits were made by my wife and I believe were from a cheddar and chive bisquick pack. Fried Egg w/Home Smoked Bacon

If you want a great fine dining experience, I would add Le Bec Fin to your list as this 40yr old institution is about to close.

Phaz, bag only contained eggs, a touch of half and half and maybe a touch of butter (can't recall). Its usually done in 15-20 minutes. I was experimenting with lower temps and slowing raising it. You can stir or shake the bag a couple times through the process but this can also be done towards the end.

Made a 85/15 burger with Kosher meat

Biscuits w/Soft scrambled Eggs and Truffle Butter

Here is how I made my sous vide scrambled eggs.

Went for dinner last night with some friends, including a chef instructor who knew Chef Owner Mark Tropea. We almost tried every item on the menu between the 6 of us. The highlights for appetizers included the sous vide pork belly which had a crisp skin yet melted in your mouth, lobster crepes with delicate freshly made crepes. Entree highlights included a massive portion of Braised short ribs (prepared sous vide and then finished in the oven with some demi glace), perfectly moist salmon, and the popular lobster Mac & cheese which is rich yet light and very flavorful. We ordered all the desserts on the menu which were interesting - in a good way. Pastry chef Krystal Weaver really has some gems here such as the Passion fruit pana cotta with fresh jersey corn, fig tart with lemon ice cream, fresh sorbets including a blood orange and basil, chocolate decadence which included chocolate beignet. The food, service and ambiance were great and I am sure we will be back soon. The short ribs egg benedict on the brunch menu is calling me. Unfortunately, no pics since I forgot my camera. ETA: Website - http://sonatarestaurant.com/

Phaz, welcome to the thread! And your photography skills look just fine to me. Have you tried scrambled eggs made in a water bath (in a sous vide bag of course)?

Slow Cooked Egg w/Truffle Oil, Salt & Pepper

Made a Truffled Mushroom and Goat Cheese Pizza - pre-made thin crust, but delicious nonetheless. Not pictured - slow cooked egg cracked on pizza slices.

Agree with Lisa - the original UK show is much more educational and enjoyable vs the unnecessary drama and shouting on the US knock-offs.

dcarch, please allow me to add my admiration for that beautiful plate of Sashimi. What are the white petal like things on the rice - is it ginger? Given the heat wave in the Northeast US, made a chilled fresh summer corn soup, garnished with shrimp. Lettuce wrap w/Ground Chicken and Kimchi.