percyn

Crispy Porkbelly and Smoked Duck Breast w/Fried Egg

Congratz Han !! You did it again !!

Nothing fancy - Braised and Grilled Beef Ribs w/Store bought Potato Salad

Blether - Pretty simple really - heat 1 tsp of oil (you can use olive oil) in a good quality non-stick pan. Crack a fresh egg once the oil has heated enough to see gentle whiffs. Fry until whites are almost cooked through (do not cover except with a splash guard), get edges brown if that's how you like it. Now the important part - turn off the stove, sprinkle egg with salt and flip the egg over for exactly 10 seconds. Remove and serve immediately. If the egg is fresh and the pan is a high quality one, the egg will not stick. If you prefer not to flip the egg, an alternate method is to use a little more oil to the pan so that you can baste the egg and yolk by spooning the hot oil over it. Enjoy and how you post the pics here

Kim, the lamb pastrami sandwich was from restaurant Supper in South Philly. Soft scrambled eggs with Organic Pork and Apple Maple Sausage Fried Egg w/Smoked Duck

Hope Han did not share his...hmmm...commentary on the Americanized part of the menu this time

Very nice Blether. Sunday's Brunch at Restaurant: Hanger Steak and Eggs French Dip Lamb Pastrami w/Duck Fat Fingerling Potatoes Monday's Brunch at a Bistro: Croque Madame Jambon au Formage]

Yes, please.......... Sorry, these were bought from a new store that opened by our place which sells crabcakes and other seafood items. However, they were called Smith Island Crabcakes and I found a recipe here.

Glad to hear that PhilA. I was sad to see Satchmo's closed.

How about Providence?

Dinner last night consisted of: Cream of crab w/Pretzel Roll Crabcake Salad Open-faced Crabcake on Croissant Open-faced Shrimp Salad on Croissant

Nice breakfasts all! A few missed posts: Belgian Waffles w/Organic Strawberries and BLiS Bourbon Maple Syrup Fried Egg w/Sous Vide Pork Belly and Chanterelle Mushrooms

I was lucky enough to be invited to our Friends Joey and Kelly's place along with the famous Docsconz this past Friday. The menu included: Radish top pesto w/lightly pickled onions, radish, mushrooms, Kohlrabi and summer peas Fresh summer corn and chili cold soup 2000 Trimbach Riesling New Orleans style BBQ Shrimp Allagash Curieux barrel aged beer Pork Belly with Sour Cherry Gastriqué 2006(?) Freeman Pinot Noir Sous Vide loin of lamb with summer vegetables 1992 Dominus, Napa Valley (Courtesy of Docsconz) We also had a cheese plate with marinated sour cherries and cherry jubilee for dessert. Fantastic dinner with great company. Too bad I could not contribute to the cooking, but that means the next dinner is at my place.

A few catch-up posts: Truffled Lobster BLT Lobster Roll Grilled Steak and Chicken Scallops

Was that perfectly round poached egg wrapped in plastic for poaching? Please share your method of poaching.

The pizzas look delicious djyee100. I wish I could have them for dinner tonight, especially the one with the eggs.

Kim, you might be able to order the pastrami online. Remember to order the "thick cut". As for the change in taste of the wine, it is fairly common, particularly for bold wines with robust tanins, like Malbec to "open up" when exposed to air/oxygen. That's one of the reason wines like bordeaux are decanted and you can even buy "wine aerators" these days. Hope that helps.

Double Wow Prawn - really spectacular and hunger inducing pics. Have not done a lot of cooking lately, mainly due to enjoying the treats we picked up while in NYC for meals at Per Se, Momofuku, etc. One of the "goodies" we brought back and enjoyed for a weekday dinner included a hot pastrami on rye from the Carnegie Deli:

BTW, I met these guys at DreamIT (a venture for startups) and they are very open to feedback and eager to hear from their potential customers in shaping their product offering, so please feel free to contact them with your suggestions, I am sure they would love to hear from you.

Very nice Soba! Here is the weekend breakfast I enjoyed at Momofuku's Má Pêche in NYC: Poached Eggs w/Porkbelly Wifey had the Ham, Swiss & Onion Quiche

Don't have time to post about the entire meal we had on Sunday, but suffice to say the food, company and wines made this a memorable dinner. Pictures can be found here for now -

Beautiful presentation dcarch. All your platings and pictures are amazing. Do you use a lightbox for your pics?

10 of us are dining in the private room tomorrow evening. Looking forward to it and reporting back.

Steak & Eggs (48 hr sous vide short ribs) from Elements in Princeton.

The burger with the short ribs and marrow is good, but not excellent and quite honestly I enjoyed dipping the fries in marrow or eating it plain rather than letting the flavors get lost in the burger.