percyn

Kim, I followed the Epicurean recipe here....pretty easy. BTW, That salad looks delicious. Bruce, what recipe did you use for lamb kheema? Prawn - Great looking steak and linguine from your new kitchen.

Looks terrific Bruce....bet it tasted even better.

Susana Foo's gourmet kitchen in Radnor serves a dish called SUSANNA’S CLASSIC CRISPY DUCK, not sure how close to Peking duck it is but we were told the kitchen could make any special requests in called in advance. They have a decent ambience amidst a corporate building setting. Clicky Clicky.

10 of us will be dining at Per Se within a few hours...will report back soon.

Tonight's dinner... Porcini Risotto w/truffled lobster

Not sure I would have the self control to share that

Thanks Nancy I was initially contemplating getting an egg McMuffin from McDonalds, but decided to make this instead.

Fried rice with Grilled Korean BBQ Skirt Steak

Kim, happy belated anniversary !! Fried Egg on Corned Beef and Biscuit

If you are at Palermo's stop by Han Dynasty II, which is right next door, for some great atypical Chinese (Sichuan) and Taiwanese food.

Satchmo's will be opening a BYOB next door. You heard it here first!!

Fried Egg w/Benton's Bacon

Very nice Nancy. Looks like typical egg sandwiches common in India (except for the challah)

Its probably been 6 months since my last visit, but know some folks who are regulars and like it.

Cool...will have to check it out. ETA : Anyone know if they are open for lunch?

The trick with most BBQ places IMHO is timing your visit so that what you are interested in is just coming out of the smoker or has been sitting no more than a few minutes.

Used some left over Bul Go Gi I made yesterday for some Steak & Eggs - hhmmmm goood.

Nate - Nice egg on trout hash Yesterday I made a version of Bul Go Gi - topped it with some sriracha after the picture was taken.

Thanks Kim. Indian Sev are tiny gram flour noodles, which you should be able to find in most Indian stores. If not, a recipe can be found here.. Not sure what kind you Sev you were finding on the Internet

At the suggestion of someone who knows their stuff, a friend and I dropped in for an impromptu dinner at Chifa and both elected to do the tasting menu. Dinner started with some Oyster Mixtos, which was almost like an amuse bouche and some of those delicious manchego puffs (like gougères) served with guava butter. Next was Medai (Butterfish?), with green curry, chile, mustard oil and coriander. Interesting flavor combinations, but I am afraid it overpowered the fish. Then came a simple green salad with edamame, queso fresco and garlic dressing....nothing spectacular One of the stars of the night was the Pork Belly Bun - grilled pork belly, hoisin glaze, pickled dikon and carrot. Another favorite was the Spicy BBQ Rack of Lamb - well seasoned with a wonderful sauce and delicious ginger quinoa. The Braised Lamb Empanada did not move me as much as it did my dining partner. The Salt Baked Shrimp with the scallion emulsion were good, but if you ignored the server's or Philadining's warning and took a big dab of the house sriracha, your tongue will be on fire. Another dish that shined was the Chaufa - stir fried rice, chorizo (cannot really taste it), mango and soy glazed scallops. Stir fried Chinese broccoli in spicy garlic sauce had a familar flavor to the American Chinese version. Dessert was Flexible Chocolate - an extremely creamy milk chocolate custard, quinoa chicharrones, mango ice and milk chocolate ice cream. However the mango ice which seemed to be spiked with lime juice stole the show. We enjoyed these dishes with a 2006 Montinore Gewurztraminer, 2005 Lancatay Bonarda (me) and a 2007 Elsa Bianchi Malbec (dining partner). Service was very warm, friendly and informed. However, we found the progression of the courses sent out to be a bit odd as quite often more delicate tasting dishes would follow ones which were more boldly flavored.

Klary, menuinprogress and eVITAERC, great meals! Earlier this week I made Lobster Ravioli w/Crab - Impromptu pink vodka sauce and since this wasn't planned, I have to use canned crabmeat Yesterday, I made a version of Khowswe - an Indo-Burmese dish.

Thanks for your extensive review Bob, it reminds me that a visit for bruch at Lacroix is overdue.

Fried Egg and Biscuit with Benton's Bacon & Ham

Last night was bitter-sweet at Majolica as it was another great meal, yet the last that would be served there. Chef Andrew should be commended for a brave performance and sending out great plates that the regular clientele has come to expect. Scallops with Lentils - Perfectly cooked, well seared on the outside, tender and juicy inside with the classic pairing of black lentils. Sweetbreads with Molasses and Radish - Super crispy and crunchy coating mascarading the creamy goodness, punctuated by the tang of the molasses. Foie Gras, Brioche, Kumquat Marmalade Smoked Duck Breast w/Truffle Risotto - A succulent medium rare duck breast with a hint of smoke, served on slightly toothsome risotto infused with truffle flavor. Painted Hill's Hanger Steak - Immense beefy flavor exploded from this until recently humble cut of beef. This example was well seasoned, had a nice char crust and as accompanied with new potatoes and edamame. Cassoulet - Made with milk fed pork Braised Monkfish Bittersweet Chocolate Souffle w/Tarragon Crème anglaise We enjoyed a 2004 Louis Latour Grande Ardeche, a 2000 Flora Springs Trilogy and a 2004 Inniskillin Icewine with our meal. Majolica will certainly be missed by many and I wish Andrew and Sara all the very best in their future endeavors and hope we get a chance to experience their cooking and hospitality in the not too distant future.

A quick dinner with a few friends.... I started with Oysters with Carbonated Meyer Lemon Juice - Great concept and execution. Perfect match of the brininess of the oyster with the sweetness and sourness of the Meyer lemons, accented with some pepper. We enjoyed a lovely Candoni Prosecco NV with this , along with a Louis Latour Montagny Premier Cru La Grande Roche. Sorry about the poor quality of the image. Second course was Foie Gras with toasted brioche - Unique preparation where the inside of the sphere had a sweet cherry(?) emulsion while the outside was coated with pistachios. Third course was a Veal Chop We enjoyed the veal with a beautiful 1975 Chateau Haut Brion and a wonderful Barolo brought back from Italy. I was lucky to be seated with some very generous dining partners. Cheers Percy