percyn

Doc, I think they have banned it, at least temporarily (hopefully only temporarily). They can try to take my water baths out of my cold (or maybe warm) dead hands

After several failed attempts, I am glad to report that a few days ago, I got some excellent Carnitas from Los Mariachis. Proof - Since this was a take out order, I even opened the box to try a piece as soon as they brought it out. It was crispy and fork tender. It did loose some of its crispness on the ride home, but a quick pop in the toaster oven fixed that. I wish they were a bit more reliable on the quality of this dish. As for the soft tacos...they have always been great. Try the tongue taco if you have not done so already !!

Tried sous vide venison at 65C for 20 min which came out perfect. Sous Vide Venison Dusted with Black Trumpet Mushrooms. Served with Porcini Risotto and Venison Jus

Bharooch ni Akoori - An Indian egg dish with spices, tomato, cilantro, onions and nuts

Great pics Philadining...I will have to go there again next week !!

Stake wing roated with Sichuan pepercorn, leeks and asparagus. Topped with spicy Sichuan pork. - (Insipred by this SK dish). I wanted to make oxtail ravioli, but since this was a weeknight and I was tired, I skipped it in favor of adding some veal demi glace to the sauce, which gave it a bolder flavor. The spicy Sichuan pork added an interesting salty-spicy components and the peppercorns added a floral nuance. The stake wing was made into a "double decker" before it was seared and roasted, just the way Shola showed us how. It was not close to Shola's masterpiece, but good enough to satisfy my SK dinner widthrawls while Shola is away.

I stopped by for some take-out on Friday (mar 31st) evening. In speaking with the owner, it seems like the spicy dishes we like on the Chinese menu are going to stay. They are planning a few items that were not selling well and this will be the first time they change the menu in 4 yrs. This news delighted me...only time will tell if the food is as good (or better? ) when they re-open. Cheers Percy

OK, I am reporting back after my trip to Orlando this past week. I was only there for a few days, so there are 2 restaurants worth reporting on - Emerils and the California Grill. On our first day, we visited Emeril's, which is in Universal's Citywalk area. This place is a bit touristy (like most places in Orlando) and I actually prefer Tchoup Chop, which I have also visited. However, since my in-laws were with us and not huge Pan-Asian food fans, we went to Emeril's instead, where we ordered: BBQ Shrimp (New Orleans style, with rosemary biscuit) - The sauce was great, but I remember thinking that the shrimp could be bigger (these seemed to be 26-30) and fresher. Homemade Andouille Sausage With a Sweet Potato Puff Pastry Turnover - The sausage had a nice kick of spice, which the sweet potato in the puff pastry balanced out nicely. Confit Duck, Cremini Mushroom and Truffle Pizza With Brie Cream, Roasted Peppers, Smoked Cremini Mushrooms and a Drizzle of White Truffle Aioli - Good but the duck did not stand out as much. Smoked Wild & Exotic Mushrooms In a Home-Cured Tasso Cream Sauce over Homemade Angel Hair Pasta - Very good dish, pasta was perfectly cooked. Crabmeat Cheesecake, topped with cauliflower - This was good, but not as good as the original from Palace Cafe in New Orleans, which made this dish famous. Baked Mushroom & Ricotta Cheese Cannelloni With a Fresh Herb-Tomato Ragoût and Shaved Pecorino Romano - The tomatos in this dish were exploding with flavor and made me think we were in the middle of summer. This dish may have "tomato water" as a secret ingredient. Pan Seared Filet Mignon (Prime, handcut) With Roasted Garlic Creamed Potatoes, Red Wine Reduction Sauce, Foie Gras Compound Butter and Poached Green Onions I was keen on trying the braised short ribs, but they were out by 6pm. Banana Foster Bread Pudding served with Rum Caramel and Drunken Monkey Ice Cream - Not the best bread pudding I have had and could only eat half of it. Caramelized White Chocolate Toffee Crunch Cheesecake served with Hazelnut Shortbread and Butterscotch Sauce The service team of 2 were professionals, but service in general felt a bit rushed, probably to accomodate the line for people waiting to get a table and many others without reservations being turned away. The wine list was extensive, but seemed very inflated (300%-500%). They had a "special" of 3 half bottles (375ml); a sparkling, a Pinot Noir and a Borolo for $100. Since my in laws preferred a chardonnary, they were kind enough to substitute a Ramey Chard for the Barolo.

My wife is not a fan of runny eggs, so when she saw a version of Eggs Benedict with hard boiled eggs in the latest issue of Country Living, she requested them for breakfast. Though the recipe did not call for it, I found some baby artichokes in the market and decided to incorporate them as well. Eggs Benedict Eggstravaganza First, Asparagus, Ham, Hollandaise and Buttered Bread Crumbs Next, Crabmeat, Spinach, Artichoke and Buttered Bread Crumbs With some OJ in the background. Oh, how I miss the fresh squeezed OJ we had in FL last week.

Yeaahhh Susan...runny egg !! Today's breakfast was a combination of two things that go very well together, yet for some reason I don't see them together too often. Thai tuna and scrambled eggs on a bagel This is the tuna I used

Apparently it was created in the late 1800s by a Trenton native named John Taylor, who added spices to his ham. Later he ground up the ham and added spices to make a roll (I think). For more info, check out...http://www.jerseyporkroll.com/what.htm

Actually, this one and a Chateau d'Yquem were generous donations from the Doc...thanks Doc!!

Fried Egg with Taylor Pork Roll on a Bagel Today I made Scrambled eggs with Shitake and Enoki mushrooms. Served with pork roll on a toasted English muffin. Since this was sort of brunch, I also had this Chinese bun, topped with dry pork (I think)

And just to remind Evan that he should not miss these dinners I am sure the notes will appear soon...people are still recovering fron this amazing meal and fabulous wines.

Where are the pictures? Was there a backup camera-person?

Last week my wife and I went to Allegria, an Italian restaurant in Exton. I had a swiss chard (and something) soup, which was a special Along with ribbon pasta in a marinara sausage sauce. She had Bruschetta with rigatoni in a vodka cream sauce This is a BYO, so we enjoyed a 2001 LeSalette Valpolicella Ripasso I Progni Since it was a weekday, the place was not busy (we were 1 of 2 couples). This place can get busy on the weekends. Overall a good experience, with plenty of food left over for the next day.

Percy, I assume you saw me post on this on another thread but I was shocked how good Hana sushi is in Wayne. BYO too. ← Thanks Evan...I am planning to visit it soon.

After reading this thread, I wanted to try Jack's version of the souffle recipe. So I combined 4 egg yolks with spinach, artichokes, carrots and spring onion. Seasoned heavily. Next, I beat the egg whites Folded the egg whites and yolk mixture, poured into buttered ramekins and topped with melted butter. Placed on a pizza stone and baked in a 400F convection oven (had to turn off fan part of the way through as it was browning the top too quick) The end result... Overall it was good, but I might have been a tad bit heavy handed with seasoning the egg yolks.

Kobe short ribs with hard boiled egg

Nice blog Jaz !! Marlene, I recommend soaking the marrow in water overnight, then roasting the marrow bones in the oven at 350F until the marrow is just cooked. Top with fluer de sel and serve with toast...hmmm !!!!

Thanks Shaya and Alina !! Today I decided to experiment a bit .... Egg poached in a plastic wrapper - you take some plastic wrap, double it up, spray with vegetable oil, place in a shallow cup or bowl, then crack an egg in it and twist and tie the ends. Poach it in simmering water (too hot and the plastic will melt). Topped it on an English Muffin with some spinach and artichoke spread and crab meat.

I'm not planning on competing with Philadining's photography, but thought I would add a few suplimental images: Clockwise from 12 - Brochette of Garlic Sausage, potato and Mushroom, Sweet potato and Mexican Chocolate Barbajuans, Blood Orange and Uni Royale with Peekytoe Crab, Spring flower Demi-Tasse with Tapioca (or was that the Cauliflower and Baby GArlic Soup?), Monkfish Sous Vide with Sorrel and Fava Beans, Beets a' la Grecque, Quail Egg with Bottarga, Rainbow Trout with Horseradish and Crayfish, Rabbit Loin with Tapenade Provencale....wow..a lot on one plate In lieu of wine we ordered cocktails (2 bloodymaries and 3 mimosas). We also had fresh-squeezed orange juice and serveral pots of (french press?) coffee. Next up..clockwise from 12 o'clock again - Jambon Croissant, Chicken Curry Dumplings, Cauliflowe and Baby Spring Garlic Soup (I think), Chef Creek Oysters, Sushi maki rolls, Salmon Tartare, Jumbo Shrimp, Asparagus Tempura with Chestnut Mousseline - This is one of the best Salmon tartares I have had and wish I would have loaded up on that instead of the maki rolls. As for the Mousseline sauce paired with the asparagus, I could swear I tasted (and saw) tiny mustard seeds, but when I asked Chef Jean Marie Lacroix, he said there was not mustard in it...hmm...I think this deserves some more investigation...meaning another visit Next stop - Hot items from the Chef's table in the kitchen That trip resulted in a bounty of (clockwise from 12 again) - Veal Shortribs glazed with apricot and sesame seeds, Maine Cod Sous Vide with White Bean Parmigiano Broth, Quail Egg with Artichoke, Smoked soft eggs with Tuna Basquaise, Roasted Baby Lamb Chop, Green Asparagus Pot de Creme with Lobster. From the "Dessert Altar"- My favorite was the Coffee Creme Brulee and the liquid nitrogen station !!

Those who enjoyed the braised kobe short ribs at the Chinese New Year dinner will be happy to know that I convinced them to put it on the menu...sort of...you can call ahead and order it. I just picked some up last night and even at $40 for the dish, it is a great bargain Braised Kobe Short Ribs

This morning I had a Chinese Chive Bun - Had chives and little bits of what looked like bacon or pork fat....hmmm...good

The pork belly experimentation continues... Pork Belly Tatin, Mushroom Daube, Hard Boiled Egg (inspired by this SK Veal Cheek Tatin Dish)