percyn

And Holly is not alone

A lot of people like Aux Petits Delices (http://www.yelp.com/biz/aux-petits-delices-wayne). I have not tried their wedding cakes, but love the things I have tried.

Prawn, gorgeous meal as always. Now I feel like running to the store to get some ingredients to make that Rogan Josh (Gohst). Kim, I keep a butane torch handy just for these occasions when things need some help in color and flavor in certain spots.

We never drink before the yard arm is over the whatever it is supposed to be over. I'll put booze into it for the Dog Weekend. For the humans...not the dogs. What do you suggest? A cream liqueur? Grand Marnier? Chambord? I love Chambord. But then I love almost all liqueurs which aren't mint. I am partial to Grand Marnier and Armagnac on french toasts (or bread pudding) but why not put a little bit of each liqueur on different sections and see which you like the best.

Nice looking French Toast (though missing the most important part - booze) and Congee. Today I wanted Spanish Chorizo with Soft Scrambled Eggs

Today I bought a 2lb lobster to make a Lobster Salad w/ lobster roe, mayo, avocado, thin slivers of green onion & celery. Earlier this week, made Organic Beef Burger Topped w/Fried Egg, Colby Cheese & A1 sauce

We need a place like Hot Doug's in Chicago. Well, actually, every city needs one

Nice steak Prawn. Nice Moi jnash85. Great looking lasagna emmalish. Pam - that roast pork looks outrageous. How did you roast it? Was the skin scored? It looks super crunchy and delicious.

A short cab ride (or long walk) will get you to Tru for some great fine dining. Rick B's places are good and the best burger I have ever had was the 40 day aged burger at David Burk's Prime on Michigan Ave.

Phila, we made prior arrangements and brought the wines.

Had dinner with friends at Square 1682. We first enjoyed some delicious cocktails at the bar. The decor of the bar area and the restaurant upstairs is somewhat unique and has a cool hip feel if you are into that kind of thing. We sampled various items from the menu, including: Lobster Tacos Grilled Octopus salad Lemon Scented Hummus Shrimp Serrano Ham along with other goodies not pictured such as oysters, bacalao, and civeche enjoyed with a 2006 Kistler and a 2004 Ramey Ritchie Vineyard Entrees of Braised Oxtail and Mofongo Black Cod w/Porchetta Amish Organic Chicken w/spicy pasta Squab Short rib and tuna enjoyed with a 1975 Mouton Rothschild and a 1982 Cht La Lagune We also enjoyed desserts including amazing apple fritters and chocolate bread pudding with a 2007 Ben Rye The overall experience was good - friendly service, good food, though not as stellar as you sometimes find in the city that has spoiled us.

Just to highlight the varied life we all live.... Humble weekday dinner - Pesto stuffed chicken breast salad Extravagant weekend (restaurant) dinner with friends - Lobster Tacos Grilled Octopus salad other misc goodies not pictured enjoyed with a 2006 Kistler and a 2004 Ramey Entrees of Braised Oxtail and Mofongo Amish Organic Chicken w/spicy pasta Squab enjoyed with a 1975 Mouton Rothschild and a 1982 Cht La Lagune

A quick glance indicates that the ticket is being auctioned (for a charitable cause?) While I have not paid to see AB, I did attend an appearance at the free library where he gave his "talk" and took questions from the audience. All I can say is that it was a fun time with the obligatory expletives and banter that would never make it on basic cable. Wish this event was closer, I would attend again, simply to hear the audience questions - and his responses.

Bruce, hope you feel better soon. Where did you learn about Parsi style eggs? BTW, there are quite a few egg recipes in a Parsi's repertoire, as we love eggs.

Anyone spot Alphonso mangoes this year in the US?

Its been a while since I posted on this thread. I love breakfast, so decided to make soft scrambled eggs. 72 Degree Sous Vide Scrambled Egg Blend 6-8 fresh eggs with a splash of half and half and a pinch of salt. Place blended eggs in a food grade bag with a long neck and vacuum seal it (you can place bag over the countertop and seal it. Placed it in the water bath. Started at 68 deg C and slowly kept increasing the temp until the eggs started to get to the desired consistency. For me that was between 72 and 73 degrees. The consistency of the eggs once they came out of the water bath and were cooled. The eggs were super rich and err...eggy. There was a custard like consistency which made the eggs jiggle a bit even on the spoon. Beautiful. I had to serve some on Toasts with White Truffle Butter and what better way to use up some leftover Taiwanese pork belly and Sichuan chili chicken.

Speaking of Sous Vide... 72 Degree Sous Vide Scrambled Egg Blend 6-8 fresh eggs with a splash of half and half and a pinch of salt. Place blended eggs in a food grade bag with a long neck and vacuum seal it (you can place bag over the countertop and seal it. Placed it in the water bath. Started at 68 deg C and slowly kept increasing the temp until the eggs started to get to the desired consistency. For me that was between 72 and 73 degrees. The consistency of the eggs once they came out of the water bath and were cooled. The eggs were super rich and err...eggy. There was a custard like consistency which made the eggs jiggle a bit even on the spoon. Beautiful. I had to serve some on Toasts with White Truffle Butter and what better way to use up some leftover Taiwanese pork belly and Sichuan chili chicken.

Nice breakfasts all. Blether, nice money shot - love the color of the yolks. I am sure it was delicious. mmille24 and Kim thanks for the kind words. mmille24, there are a few different techniques I use for the scrambled eggs. Usually it simply involves heating a splash of half and half or light cream in a non-stick frying pan on low heat and cracking a fresh egg in. Add a pinch of salt and stir occasionally while on low until desired consistency (as egg starts to come together, turn heat down and keep stirring, scraping the bottom of the pan so that the egg does not stick or get lumpy). Remember, the egg will cook and firm up a bit even once the heat is turned off. Serve hot and it is even better with some truffle butter on toast. [Food nerd alert] Sometimes I use a high speed stick blender to blend the egg and cream to get a uniform consistency. Have also used a Bain Marie and am looking forward to making scrambled eggs in my water bath and ISI whipper.

Nice means all - robirdstx, good to see some grilling. Prawn, how did you get mangoes so soon, the Indian Mango season is not until May. How do you like the Alphonso? Until recently they were banned in the USA, but now we get them occasionally - for $30 - $50/dozen. A few days ago, I decided to make Korean Bul Go Gi under the broiler. w/Jasmine Rice A few days before that - Indian style Turkey Kheema on Basmati Rice (w/Eggplant Chutney) And before that - Boneless Pork Chops w/Sweet Potatoes and Hericot Verts w/mushrooms Pork loin stuffed w/Feta and Spinach

Yesterday - Beef Hash w/Fried Egg Today - Belgian Waffles

Wegmans has it. I have bought it there a couple of times.

Hmmm...are you interested in BYOs, which is somewhat unique to the area? If so, I would try (in no particular order): - Bibou (very good French bistro) - Cochon (more rustic French bistro) - Fond (Contemporary American with a very talented young chef) - Kanella (Cyprian cuisine) - Koo Zee Doo (Portuguese) - Modo Mio (Italian) Non-BYO's would include: - Zahav (New twist on Israeli cuisine) - Lacroix (New American w/global influences) - Chifa (Peruvian Cantonese) - Amada (Spanish Tapas) There are some good options in the suburbs as well, however, since your preference is in the city, these should get you started. Enjoy and please report back.

Not sure I can comment on the "incredible" part, but since I started the thread it is probably not a surprise that breakfast is pretty important to me - in fact it is my favorite and I need some protein in the morning to start the day. On weekdays I grab some boiled egg whites (easy now that boiled eggs are sold pre-packaged in the grocery store) and 1/2 a bagel with some Swedish smoked roe cream cheese which I discovered in Stockholm and glad that Ikea also carries. On weekends, I try to make my own breakfast or go for brunch. I love properly made (French style) soft scrambled eggs which are hard to find at local breakfast places around here as well as smoked duck breast Anyway, I could eat breakfast for all 3 meals

Soft Scrambled Egg w/Prosciutto

Steak & Eggs (w/Mushrooms) From last week - Breakfast Burrito Peek inside