percyn

Yummm....good looking (and I am sure tasting) food posts. Yesterday, I made Sous Vide Pork Chops w/Caramelized Onions, Edamame, Sweet Potato and Duck Fat Roasted Fingerling Potatoes Dessert - Tarte Tatin

I like Dimples for Vegetarian Chaat and Shalimar (across the street from Dimples) for non-veg.

Anyone know if they are offering any special truffle dishes on the lounge menu this week?

The feelings you are expressing are actually pretty common, regardless of the profession. When I was young(er), I thought I knew it all and perhaps was more knowledgeable in my area of expertise than most, regardless of age. However, now that I am older and have the benefit of hindsight, there are a few things I could have done differently given the benefit of experience and "widsom". I happen to invest in start-ups and deal with many 25 yr old CEOs. It is exciting to see their passion and drive, but this can also be blinding. They sometimes (OK, often), do not know what they do not know and fail to recognize any potential obstacle in their way. Thus, the ideal management team I look for would be one with the passion and drive, but also the benefit of experience with at least one failure and learning from the past and the ability to articulate why they failed and what they would do differently. So does age automatically equate experience and wisdom? Of-course not. But if you look back at your past endeavors and cannot think of different approaches which would have made it even more successful, chances are you are not ready yet. Is it right, is this wrong? I don't know. But if you don't like it, invest your own million in a restaurant . Perhaps that would improve your marketability even more (the best investment is in a company that does not need it )

Its been a while since anyone posted on this thread and since I just returned from brunch at Lacroix today, I thought I would say that Chef de Cuisine Jason Cichonski does a great job. Will post a more detailed review in a few days, though menu highlights today included foie & chocolate lolipops, mini duck stuffed croissants, truffled brussel sprouts, salsify lyonnaise, kaffir lime braised short ribs, braised pork belly and gingerbread liquid Nitrogen ice cream. And these were just the highlights ... boy am I full

A few dinners fit for the cold weather we have had: Osso Buco on tortellini Chicken Mughlai - with a boiled egg. You say it is chicken 2 ways

Kim, Sunchokes or Jerusalem Artichokes have a sweet nutty flavor, sort of like a cross between a parsnip and an mild artichoke. The texture is very crisp, but can be made soft by boiling (in milk).

Jayejo, I have been "slow cooking" eggs for at least 3 yrs now, in fact, that is why I bought my immersion circulator

Nice meals all. Blether, your Mughlai Beef dish reminded me off the Mughlai Chicken I used to eat as a child, so I made this for tomorrow (it tastes better the next day). Pic does not look great, but a quick taste test proved it will be good eatings. Menuinprogress, you have inspired me to use the duck confit and quail eggs in my refrigerator. Kim, that Ham sounds delicious and is going on my list of things to make. BeeZee, congratulations on your first sushi roll. I remember the first one I made many years ago and once you get the hang of it and have a source for sushi grade fish (Wegman's often carries it), you can make much cheaper sushi which can be tailored to your taste. Today I made capitalized again on the live lobster sale at Wegmans to make - Surf 'n Turf w/Asparagus, Truffled Salsify Puree and Sunchoke Gratin. Sunchoke gratin after it came out of the oven.

Kim, that Ham, Egg and Bacon Puff Pastry looks mighty fine to me

For NYE dinner, we made Lobster Thermidor, and Sous Vide surf 'n turf. Unfortunately, the pics got lost (human error) while transfering them from the camera Though, I got a pic of a leftover lobster thermidor I had for breakfast (w/ Lobster scrambled eggs) and the lobster bisque I made my wife.

Left over Lobster Thermidor with Lobster Scrambled Eggs

Thanks Kim! Those soft boiled eggs look good and are one of my favorite. Simple and tasty. Breakfasts from a couple days this week: Scrambled Eggs w/Smoked Gouda Egg w/spiced Spinach - A take on an Indian dish made from fenugreek leaves, but this was a way to use up some left over Indian Spinach w/Lamb.

With a hankering for a burger and prompted by a discussion on duck fat fries, I wanted to try both at Village Whiskey. As others have mentioned, this place is small and still pretty popular, resulting in a 30min wait (no waiting area) for a seat at the bar at 1:45pm on a weekday. Tables started to open up around 2:30pm. I ordered the top of the line, Whiskey King - an 8oz burger patty w/maple bourbon glazed cipollini onions, applewood bacon, foie gras and rogue bleu cheese (which I recommend getting on the side so that it does not overpower the foie). When the burger arrived, it had a nice piece of perfectly cooked foie gras on top, but the bun was sitting in a pool of liquid - not ideal for the brioche bun. The liquid seemed to be a combination of the braising liquid from the onions, melting of the foie gras and oozing from the burger. Now, I don't mind a juicy burger, but I don't recall ordering a sloppy joe. Nonetheless, I brace the ginormous burger and in my best Adam Richman impression from Man vs. Food, I dive right in. Juicy - check Fresh brioche bun - check Subtle flavors of the foie (if you put blue cheese on the side) - check Best tasting burger I have had - errr.....not so fast. Yes, the burger was juicy and the foie flavors just speeked through on certain bites, but what was missing IMHO is the ever so important flavor of the meat itself!! The best burger I have ever had is the 40 day aged prime burger from David Burke's steakhouse in Chicago. Not because it was the most opulent burger I have had (that honor goes to the DB burger at Daniel Boulud in NYC - 36 hr braised short ribs with foie and truffles), but rather for the umami that the meat exuded. I would rate the Whiskey King burger a 7.5 out of 10 for the price. Personally, I think they can loose the blue cheese which can easily overpower the other flavors and offer it as an additional topping. Perhaps next time, I will go a more minimalist route their regular burger topped with caramelized onions and fried egg. On to the duck fries, which are a separate order. Nice but not particularly memorable. The seasoning on the fries makes it next to impossible to pick up any subtle flavors the duck fat might have imparted. Service was friendly and efficient. The selection of whiskey and bourbons were good, but as David points out, the markups are too high. Besides, I recognized many of the same names I stock in my bar at home. So in short, if you have not been, try it out but if you are a burger purist, skip the Whiskey King.

Wow, looks good. Do they have a website? (A quick google search did not yield any results). What is their seating capacity?

So I spent some time going through the various "Best of..." threads hoping to see recommendations for a corporate business dinner, but was not able to find them. I am looking a spot in Midtown East, for 10-12 for dinner, preferably with a private or semi-private dining room, though that is not a deal breaker. Italian, French or American cuisine is preferred, in the $50-$75pp+ range (can be higher if needed). This would be on a Wed evening. Recommendations would be appreciated.

Saw this after my previous post... In today's inky, Craig Laban lists Han Dynasty in his list of noteworthy reviews for 2009.

Had Christmas dinner at my Aunt's house. Didn't have time to take a pic of the entire menu, which included Honey Baked (Heavenly) Ham, Aged Prime Rib cooked sous vide, mashed potatoes, gravy, broccoli casserole, green bean casserole, mac & cheese, biscuits and other items I am probably forgetting. Here is a pic of the Prime (standing) Rib Roast which I contributed. I decided to cook it sous vide at 130F for 2.5 hrs first, before searing it and warming it up in the oven. Turned out great rosy pink throughout, except that those who were not familiar with sous vide were afraid to eat it as it looked undercooked, so for them I seared the edged in a roasting pan.

Congratulations to Han on opening his 3rd place in record time and growing his Sichuan empire

Paris is a great food city. You can have a great meal at a bistro, a 3 star restaurant, the local fromagerie, the Marché and even some great ethnic food. If you want a meal at a 3 star, make a reservation ASAP. You can also enjoy some "fusion" cuisine in an intimate setting at places like L'Atelier de Joel Robuchon (but then again, he has similar concepts in NYC and Las Vegas). In short, you (almost) can't go wrong with food in Paris.

Prawn, it all looks really really delicious. Now, when can I expect my invitation, so that I can book my flight?

Not sure if you till need fresh chestnuts, but I saw some at the CV Wegman's yesterday.

Couple breakfasts from the recent past Slow cooked egg w/Benton's Country Ham and Biscuits Fried egg on beef hash

Yesterday's meal was Fresh Chincotaegue Oysters Sous Vide Organic Air Chilled Chicken, Mushrooms, Pan Fried New Potatoes and Haricot Verts Tarte Tatin

Prawn, I have to admit, I also thought you were "in the industry" based on the fantastic quality and volume of dishes that come from your kitchen.