percyn

Very fresh = very delicious

And that is some mighty fine looking bacon.....Mmmmmm. What kind is it?

I just had a McDonald's Egg McMuffin today...how come mine did not look like that

Wegman's update - double checked the price on flank and it is at $9.49/lb

Jaredrakes, glad you liked it and look forward to the breakfast post. Han, the owner, said they are updating the menu, starting the weekend. Includes all the old favorites, plus some new dishes. I ordered the Pickled Pepper Chicken and Pork Belly with pickled vegetables and the leftovers also make for a good breakfast. Soft Scrambled Eggs with Sichuan Pickled Pepper Chicken and Pork Belly

Very nice Bill. Did you add any spices to the okra and tomato mixture?

Excellent dinners all....special mention for Jason and Bruce. A hot summer day is made tolerable with... Lobster Rolls Roasted Chicken w/Root Vegetables & Potatoes

Brenda, great Pho and Scotch eggs Prawncracker, does the Scotch egg place ship to the US? Here is something for your Egg fix... Soft Scrambled Eggs with Sichuan Pickled Pepper Chicken and Pork Belly Soft Scrambled Eggs topped with Goan Crab Curry Indian Masala Eggs on Alpha-Alpha Sprouts

There are a couple PA Dutch buffet places along rt 30 in Lancaster and a few minutes away off Rt 340 in Bird-in-hand and Intercourse.

I think flank steak is $14.99 to $19.99/lb at Wegmans. Skirt used to be $7.99/lb but is now $9.99/lb

A high class problem. Well, lobster did start out being a poor man's fare. Not that I am complaining, as I did get to make this in addition to the lobster roll and lobster bisque. Truffled Lobster Scrambled Eggs w/Chanterelle Mushrooms

Prawncracker, how did you make the lobster?

WOW prawncracker, lthis pic looks like it was taken of a restaurant table.

-- From their website: 690 West Dekalb Pike The Court at King of Prussia Building King of Prussia, PA 19406 Phone: 610-265-5566 General Manager: Doff Fleshman Chef: Marcos Rodriguez Mon-Thur: 11am-10pm Fri & Sat: 11am-11pm Sunday: 11am - 10pm --- Been meaning to try this Boston institution since it opened and the Laban review combined with a not so good seafood experience at the shore was a perfect excuse to give it a try. We were seated almost immediately on a weekday afternoon in a booth by the bar area. Not a ton of seats in this place, but all tables seemed cozy. Maryland Cream of Crab - Substantial and tasty bowl of soup, poured table side Cup of Clam Chowder which came with my entree - Good but preferred the cream of crab They have some surprisingly good bread rolls, which are great to mop up the soup and mussel liquor with New England Lobster Bake - HUGE portion of clams, mussels, a 1.25lb lobster, chorizo and corn. So big that I had to take the lobster home and make a lobster roll and some lobster bisque. Service was friendly and efficient (not sure how much of that was because it was a weekday afternoon). The only slight improvement I would like to see if them feeding the clams some corn meal to get rid of the grittiness. Overall I had a better than expected experience and having just spent $250 for a disappointing dinner at Seablue the night before, this seemed like a bargain and much better quality. Oh, they also have a little window/stall on the side where you can grab your stuff to go in you are in a hurry.

Was in Atlantic City last week and wanted to try one of the new "fine dining" restaurants. While I have had decent but not spectacular meals at Ombra, Specchio and Susanna Foo (before it closed), at the Borgata I was a bit skeptical of finding true fine dining in a casino town like Atlantic City...but hey, if Vegas can do it... Nice view of the ocean from our room So arrive for our 7:30pm reservation at SeaBlue on a Sunday evening, Michael Mina's new restaurant at the Borgata. The bar and restaurant was completed packed. The table s for two seemed to be packed together with no more than 12 inches separating the tables and we could easily overhear the conversation from 2 tables down during the brief period when the hustle and bustle of the restaurant would subside for a few seconds. Oddly enough, it is hard to hear your dining partner sitting across from you. Perhaps this was because of the bright light shinning from the flat panel TVs projecting what looked like an odd hybrid of real video and cartoon images of Jellyfish and these cartoon blue fish. We were informed that the kitchen was out of the diver scallops entrée, which is the one my wife was set on. How do you run out of food by 7:30pm? Since she is allergic to fish (not shellfish), the only other appealing item was the Filet. I had my heart set on the 5 course tasting menu, but was informed that all members of the table need to order the tasting menu. I can understand this as the kitchen was busy, but most high end restaurants will accommodate this request. So we decided to order the "trio" of Soups, raw trio and fried trio. Soup Trio - Sweet corn, English Pea and Spicy Tomato Crab The English pea was too bland and could have really benefited from a little salt to bring out the sweetness of the peas. The spicy tomato tasted as though the ingredients were thrown together at the last minute and lacked the depth of flavor or umami that a great soup simmered for a long time has. The sweet corn lobster was OK but to me tasted more of butter than corn. The bread they serve is like a naan, so not the best choice to go with the soup. My wife's Fried Trio - came with (from left to right) Tempura Gulf Prawns, Deviled Dungeness crab cake, Lobster corndog. The tempura batter was more like a fritter batter that masked the delicate prawn flavor. My wife did not like the crab cake, but I enjoyed it. The lobster in the corndog was more like a lobster mousse than chuncks of lobster I was expecting. The Raw Trio - Wagyu Carpaccio with goat cheese, Hamachi (Yellowtail) Sashimi and Tuna Tartare The vinaigrette and cream cheese on the carpaccio was a bit overpowering for the delicate wagyu. The Hamachi and Tuna Tartare was pretty good. Overall, this was the better of the 3 trios we ordered. For Entrees we ordered the Filet Mignon (as previously mentioned) and I got the Ahi Tuna topped with Foie Gras. The Filet - Sorry for the blury image. It was a good steak...what more can I say The Ahi Tuna w/Foie Gras - Since I could not order the tasting menu and was unsure about the signature lobster pot pie, I remembered Bruce (I think it was Bruce) mentioning this dish, so I decided to try it. At first the Foie was lost on top of 2 sizable pieces of Tuna. I guess it was a good thing, otherwise the dish would be too rich. The size of the entrees are huge and would we have known that, would have probably skipped the Trios. Service can get a bit slow when busy. Our overall experience was a bit disappointing. I wanted this to be our "seafood experience" of the trip, but unfortunately had to swing by Legal Seafood on the way home for that.

From a few weeks ago... Larb Omelette - Topped with Thai Sweet Chili Sauce

Red Cooked Pork - Not very photogenic, but tasty

Expanding on the shellfish theme and because I needed to clean my refrigerator... Truffled Lobster Scrambled Eggs w/Chanterelle Mushrooms

Brenda, your breakfasts look amazing !! And yes, we all have a thing for breakfast....that's why I started the thread

Bump !! Anyone been to Crabby's lately? I am thinking of going over this weekend.

DG, I just had Bibimbap for lunch yesterday. Do you know if the ingredients for the "hot stone" version of Bibimbap are any different? Thanks Percy

My favorite is either "Red Cooked Oxtail" (Chinese style braise) or a ravioli made with braised oxtail. A recipe of the "red cooked" version can be found here (substitute the oxtail for the pork shoulder).

Introduced some people from work to Han Dynasty. We ordered Jia Jiang Mein Pork Belly Beef w/Long Peppers Unfortunately, they did not have meatballs that day.

Last night's dinner consisted of Roast Chicken with New Potatoes and Organic Carrots - Both the potatoes and carrots were from a local Amish farm Over the weekend we also made Buffalo Nachos

Wanted to try the "meatball" method of making Larb. Pretty good, but I did end up with a few "chunkier pieces", even though I tried to mash all the meatballs out. Since I had more than my fair share of pork that week, I made this with ground chicken.