percyn

Sorry, should have mentioned that the ribs were done at 65C for 5 hrs (could be ready in less, but I was out running errands), then finished in a convection over for 10 min @225F.

Jeff, being one of the few people who has actually eaten what came out of both kitchens, I can honestly say that the results are worlds apart....one being edible and the other sublime ETA: <begin plug> The thread Jeff L refers to is here </end plug>

Sous Vide Ribs - the baby back pork ribs were cooked sous vide with dry rub and finished in the oven. The meat was very tender, but was not falling off the bone and although I had added a bit of liquid smoke before sealing it, it lacked the smoky flavor of BBQ. I would recommend giving this a shot.

Recently, having been inspired by 2 ingredients at SK, I decided to incorporate them into Sunday breakfast. The (secret) ingredients are.... Pork Belly (smoked is all I could get) and Hot Spring Eggs. Hot Spring egg, maple sausage, organic Russian fingerling potatoes, smoked pork belly, mitake and pom pom mushrooms I was even planning on "injecting" the maple syrup (aged for 2 yrs in my pantry ) into the egg, but couldn't find the @#$%! needle for my syringe !! So I ended up drizzling a bit over the sausage. OK, so the SK version looked and tasted much better.....BUT I had bread !! I also made a few more items, which I will post about later...

Alina is Back !! YAAAH !!!! (and I dedicate this post to her return) Yesterday I made... Hot Spring egg, maple sausage, organic Russian fingerling potatoes, smoked pork belly, mitake and pom pom mushrooms In case you are wondering what a "hot spring egg" is...its simple...an egg cooked in a 64C water bath for 1 hr. The yolk gets cooked and the whites have the consistency of a soft boiled egg I had never tried pom pom mushrooms either...mild in flavor and look like this when uncooked Today, I had Deviled Eggs

After enjoying a Kobe short ribs dish at Margaret Kuos Mandarin in Frazer during a recent Chinese New Year banquet, I inquired if I could special order the dish. They pointed me to a similar dish on the menu Red-Cooked Leg of Lamb - Amazingly tender lamb, which has been stewed for hours in a slightly spicy broth with some vegetables. Very good on a cold wintery day.

Sorry for the delay in posting about the wine...I guess better late than never

Diann, I was in Philly last night as well, for Restaurant week. I love Lacroix, but unfortunately my wife does not. So after our last brunch there (posted on the Brunch at Lacroix thread), I have not been able to return. Any takers for brunch/lunch/dinner at Lacroix?

Yesterday I decided to make Sali Per Eda - A Parsi egg dish with spices on shoestring potatoes The day before that I finished up a couple pieces of brikset by making Steak & Eggs

I guess I just have to get you to order it for me Was this dish just called carnitas?

Flourless Molten Lava Chocolate Cake by PercyN Serves 2 as Dessert. There are many versions of this recipe floating around and I found this one to be easy and time tested. 1/3 lb semi sweet or bitter sweet chocolate 2 tsp Butter 3 Egg Yolks 1/4 c Light or Heavy Cream Melt 1/3 lb semi-sweet chocolate (place chips in a microwave for 1 min) Make a ganache by adding some heavy cream and heating to incorporate until chocolate is shinny. Whip 3 egg yolks with 2 tbsp sugar until sugar dissolves. Add eggs to warm (but not too hot) chocolate ganache and incorporate. Butter the edges of 2 ramekins (you can optionally dust the edges with flour but shake out any excess that does not stick to the buttered edges) and fill with the mixture. Bake in 350F oven for 11-14 minutes (9 min in my convection oven). Edges should start to form, but center should still be soft. Remove from ramekin carefully by running a paring knife along the edge and serve (you can use a touch of flour to dust the ramekins if you want to cheat). Keywords: Dessert, Chocolate ( RG1624 )

We were snowed in overnight (approx 15 inches) My wife decided to make Cinnamon buns and coffee When it was time to shovel the snow (and so sledding with the neighborhood kids), I was craving a "full English Breakfast" for brunch, but could not find baked beans in my pantry, so I had a make a few substitutions: Beef hash, organic fingerling potatoes, roated tomato and a fried egg

VERY nice Susan. And Lynnette, your experience with photography is apparent and I look forward to reading Weston Price's work.

Lynnette, do you run a farm and/or grow the mushrooms? Your breakfasts look great !! I would encourage to post what you made for dinner on the Dinner! thread too. Cheers Percy

Picked up some local farm bacon Crisped up a few strips in a convection oven and served them with some organic Russian fingerling potatoes which were sauteed in the bacon fat. My Cardiologist's worst nightmare

Last night a few folks from eGullet and elsewhere visited Margaret Kuo's Mandarin in Frazer to indulge in their "Year of the Dog" gourmet dinner. The meal was fabulous and consisted of: Chilled Szechuan Peppercorn Shrimp with Asparagus and Lotus Roots - The lotus root and asparagus had a nice little crunch to them and the shrimp seemed to be cooked to perfection as well. Scallops wrapped in bacon with crab rolls - This was not on the menu, but they threw it in for us (or at least thats what they said). It was served with a salad and dressing made of ginger, orange? and miso DUCK !! (BIOOOONG! thats the gong that they ring everytime a duck is served...and you thought ringing a bell meant an angel got its wings...this is a much better sound...it means my tummy will be happy ) And the "Daniel style" bite shot Mandarin Prawns - Made 2 ways..butterfly fried and stuffed and fried. Served in a ginger laden sauce which was delcious Kobe Beef Short Ribs - I was looking forward to this dish ever since I saw the menu and I have to say, it did not disappoint. In fact, it was the star of the night and very very tender, with intense beef flavor. I am going to request them to put this dish on their regular menu. This was served with seafood jasmine rice. Dessert - Chinese sweets - Not sure what these are called, but both were warm and the rectangular one in the back of the pic was a bit sticky, while the other was crumbly with a nutty flavor. This meal was outstanding and at only $45/person (+tax+tip), it was a great steal. Through the course of the meal, we enjoyed a few bottles of wine which I think paired well with the food - 2004 Willm Gewürztraminer, 2002 Louis Latour Montagny la Grande Roche (Courtesy of the chairman and Lauren), Byron Estate Pinot Noir and I am sure there was another I am forgetting. All in all, a great night, with great food and company !! Lauren, thanks again for setting this up !! Cheers Percy

Thanks for that !! In fact, I am going to try to imitate this at home (hopefully this weekend) by making a prune and armagnac ice cream.

Chop Chop !!

Doc, The cauliflower is raw when it goes into the milk. I think I let it simmer in there for 15-20 min. Yes, the cauliflower is removed before adding the egg yolks and I forgot one more step which I have now edited into the original post. Cheers Percy

On my first visit there last week, I tried the Prune Armagnac, which was amazing.

OK, first the pic of the finished product..very rich and creamy. The recipe is quite simple... Whisk 3 egg yolks and 4-5 tablespoons of sugar (adjust per your taste) until the yolks become whitish. Gently heat this mixture until it thickens a bit (you can strain our any yolk chunks that are formed). Next, steep 1/3 cup of milk with whatever flavor you wish to infuse (in this case cauliflower) for approx 15 min. Strain and let the milk cool a bit and whisk in the egg yolk and sugar mixture. In a seperate bowl, whisk 1/2 cup of heavy cream until soft peaks form. Strain and fold the egg mixture into the whipped cream. Empty contents into ice cream maker and chill....voila...

Very nice...the cauliflower flavor provides a good backdrop. Maybe tomorrow I will post an image of the finished product.

Lynnette, welcome to eGullet and this thread. Looks like you fixed the pic issue. What was the problem?

Brisket (Steak?) & Eggs

OK, this should be an easy one... Guess what is being made here...