percyn

Playing catch-up Prime Rib Roast - w/scallop potatoes, jus, green bean casserole, etc Braised pork loin Pork loin was stuffed with baby spinach, broccoli rabe, asian pears and sunchokes Plated with some of the braised carrots, turnips and parsnips.

On this week's Gordon Ramsey's f-word TV show, they made scrambled eggs w/wild mushrooms and served it as a first course. The eggs were just a bit runny...just live I love them. So, it inspired me to try that dish out... Scrambled eggs w/wild mushrooms and shallots

Bruce, that coffee looks awesome !! Did you use any special type of coffee? Where did you get the coffee making gadget from?

Has anyone visited the restaurant since Chef Poli left? I am sure Chef Wolen is very talented, but I wanted to make sure any potential kinks were worked out before I book a business dinner there next month.

A few months ago, my local PBS station started carrying this show and I loved it from the very first episode. The Diary of a Foodie Website, which contains podcasts, recipes, etc. describes the show as: Looking at the world food-first, Gourmet's Diary of a Foodie is a sophisticated, high-end series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. Interesting note - eGullet's very own MobyP appears in many episodes as your culinary guide.

Same across some Bacalao in my grocery store (Wegmans), so I made Bacalao with roasted peppers and Lamb Dhansak (traditional parsi dish)

Some great looking meals and I have to especially call out dinners of LMF and Foodman. Playing a bit of catch-up.... 5 Spice Mahi Mahi on Leek Fondant with Sunchokes Roasted chicken with baby broccoli and balsamic reduction Lettuce Wraps Gnocchi con Gorgonzola

Henry, Ling, now I am officially jealous

Dianne, welcome to the dinner thread and your first post looks very appetizing.

On the contrary, your whole house will smell like foie and will save you from renting that fog machine to set a romantic mood

Is the new location having an opening day party on Jan 16th or will they be ready to serve customers on the 16th?

Spicy Garlic Pork Omelet - Stuffed inside and topped with left over sichuan garlic pork.

Shaya, your Dim Sum looks better than what some Philly eGers got at a Dim Sum outing in Philly's Chinatown last week.

Inspired by the Onglet I had at L'Atelier Joel de Robuchon, I made this steak with a caramelized shallot and red wine sauce, accompanied with mushroom risotto.

Picked up some Shredded Pork in Garlic Sauce when we went for Dim Sum on Sunday in nearby Chinatown. This dish should not be mistaken for the pedestrian pork and "brown garlic sauce". This one packed a punch and tasted almost like it had pickle spices in it.

Let me join the chorus and add my well wishes to Mr. Newman and thank him for his dedication, hard work and standing by his principles. Good Luck Chairman Newman. Something tells me you will do well in whatever you choose your next venture to be. Here's a toast to you...Cheers Percy

Bryan, great job as usual. Do you think the chocolate may have been overheated during the tempering process? This has happened to me in the past, and is usually fixed by adding a little cream (some suggest water) to make a heavy ganache.

Got some Mongolian Beef - This is a decent rendition of sweet and spicy beef with lots of scallions. Lamb w/Cumin - The has tons of cumin in it...enough to make my whole kitchen smell of it when I reheated the dish. It also dried out a bit on the ride home Spicy Frog - Unfortunately no picture of this extremely spicy dish. Don't expect big frog leg pieces, the frog was chopped in 1/2 inch pieces which gauranteed at least one bone (if not 2-3) in every bite of frog. This is probably the hottest dish I have had at this restaurant.

Couple breakfasts from a few weeks ago that I did not get a chance to post... Breakfast Burritos Egg poached in Half & Half

After a big brunch, I wanted something light, so I made BLT on left over Brioche

Bruce, if memory serves me, I think you had shared the recipe for these great looking bricklayer's eggs. Unfortunately, I cannot locate it, so I googled it, but all recipes for huevos al albanil call for a green salsa and yours look redish. Can you please share your recipe? Thanks Percy

Ann, what a coincidence, I happened to make Crab Florentine Eggs Benedict as part of a New Year's brunch. Other items included Fresh fruit, Berries, Bourbon Maple French toast, Pancakes, Spinach & Mushroom quiche, mueslix, salad of baby spinach, pomegranite, apple, cranberry, walnuts, tomatoes and goat cheese.

Welcome Truc! Good first post and the picture of your dish certainly conveys your expertise.

Dubbawallas don't always deliver on a bike. Often the tiffins go in a long wooden crate which they carry on their heads or on hand-carts as they "jog" with it for miles to the nearest train station or junction. Philly traffic is a breeze compared to Mumbai, so I doubt it will impact them (though all the stares and rubber necks might cause accidents and more traffic). In NJ they have homemade Indian food deliver service in Indian communities. I have not heard of this in Philly, but if there is enough $$ in it someone will.

My first stop after landing in Vegas (and checking in) was Bouchon for lunch. The Venetian has one of the better lobbies in LV Was promptly seated, however it took 10-12 minutes before my waiter took my order. He brought me some bread, which was excellent, but the butter was a bit harder than I would have liked and did not spread easily. I ordered 1/2 dozen oysters which were extremely fresh and sourced from all over the world. They were so fresh, it was like tasting the essence of the ocean. Like many others, I wanted to try the frites, so I ordered Poulet Frites - The poulet was perfect!! Crispy skin and succulent tender meat. The breast meat was as moist as the leg. The fries however did not live up to my (hyped?) expectations. I have had better fries locally. I asked for a side of mayo for my frites, and it was quite good. Mac & Cheese Gratin - Creamy and rich, but not spectacular. A few days later I returned hoping to have the Boudin Blanc for breakfast, but they were unexpectedly closed. Russel, where is the Bouchon Bakery in the Venetian? Sorry for the blurry pictures. Percy