percyn

Croissant and coffee...inspiried by Alinka (but not as good as her croissants). Ling..be careful, you may start a dangerous trend of having ice-cream for breakfast

Its been a while since I made dinner, so I was happy when I got to make my Aunt a birthday dinner on Sunday. Crab Salad w/Mango, Avacado and red onion Roasted Chicken Smoked Pork Chops and Sausage Goan curry with crab, lobster and shrimp (served with Jasmine rice and onion relish) Steaks and home-ground hamburgers (not pictured) Puree of roasted parsnips (not pictured) Cheers Percy Tiramisu (from Trader Joe's)

Yeah...it was close to the hotel I was staying at and seemed like a safe bet for my first day. Actually it had a great variety of food which was pretty good and cheap.

Alinka, crossaints and coffee (cafe) are my favorite breakfast when I am in Paris (or Europe for that matter). I will be in Europe within a few weeks and am already looking forward to fresh crossaints for breakfast. Susan, you have not missed a post on another thread, I have just not had the time to post yet. However, some pics have been uploaded at Imagestation if you are interested in browsing through them in the interim. Cheers Percy

Antics from my last day in Bangkok: Fresh squeezed orange juice Spicy Omelet Breakfast with the locals - This was a bowl of broth with bean sprouts, scallions, cloud ear (mushroom), lettuce, pork and a few pieces of mystry meat (liver? heart?). Top it off table-side with some fish sauce and chili vinegar. Much better (and crispier) than KFC Sweet cocunut based dessert

More variations on scrambled eggs: Omelet with cilantro, chilies, onion and tomato:

I would recommend the following restaurants: - Spice Market - Maha Naga - Seafood Market (Sukimvit 24) - Tons of street food I intend to post pics soon, but for the interim, you can visit http://www.imagestation.com/album/index.html?id=2121706961 Cheers Percy

YAM SOM-O (Spicy Pomelo Salad) by PercyN Serves 4 as Appetizer. This is a unique salad I enjoyed in Thailand and thought I would share the recipe with others... 1 Pomelo or Grapefruit 2 T lime juice 1 T fish sauce 1 T sugar 1/3 lb cooked shrimp 8 oz cooked chicken breast, shredded 2 T grated fresh or dried cocunut 1/2 c cocunut cream 1 T dried shrimp (finely chopped) Peel pomelo or grapefruit and mix with other ingredients until lightly coated. Keywords: Appetizer, Shrimp, Thai ( RG1389 )

Sorry I missed this dinner....you guys are making me wish I had completed my trip sooner and returned home (which is hard to fathom, considering the great time I had while away)

Alinka, On the plate is: Amazingly sweet Papaya, Mueslix, Pineapple, Shrimp pad thai, salty hard boiled eggs, Lyonnaise potatoes and a sausage link (had to try a bit of everything). In the top right corner you can see a glass of fresh squeeze orange juice. More pictures from my trip will be posted soon. Cheers Percy

Grilled Tiger Prawns topped with Red Curry w/Jasmine and brown rice - from Mahanaga restaurant in Bangkok

Fried Omlete with chili sauce from a street vendor. Fresh coconut and breakfast at a 5-star hotel

Being that I am in Bangkok, I had Shrimp Pad Thai and some amazing fruit for breakfast. I would have posted pics if the stupid airline didn't misplace my bag with the camera cable in it. Cheers Percy

If this is the place in the same shopping center as the Calista Grand spa, they do seem to have weird hours and can get full very quickly.

Pureed into a pulp in a food processor, sans salt. In total it probably stayed in the fridge for 3-5 days (didn't get time to get to it sooner, but I guess 2-3 days will suffice).

Pizza with homemade tomato sauce. 1/2 with basil, other 1/2 with crimini and shitake Orval Trappist Ale Homemade ice-cream with mango

Now that looks like a SK dish !! Well, initially I had only sliced and diced about 10 medium sized tomatoes and strained it (ran out of cheesecloth, so I strained in a sieve lined with 2 coffee filters). This only yielded say 1/4 cup or so of tomato water. Then Shola emailed me saying that I should puree and strain the tomatoes, which I did and ended up with about a cup of tomato water. Next time I plan to cut more tomatoes and use a cheese cloth, but to be honest, even though I diluted the tomato water with say 1 cup of bottled water, the flavor was very pronounced, especially if you use a bit of the tomato pulp, as I did. Try it...very easy to make..just takes some advanced planning.

Had a roasted chicken for lunch and with the leftovers made.. BLC open face sandwich andHomemade chicken broth soup with organic baby carrots After being inspired by Dave the Cook's blog, I decided to make some short ribs with marrow and roasted corn Dessert was Amish blueberry pie with homemade ice-cream (which had a touch of dark rum in it)

The Radnor hotel used to serve high tea. Not sure if they do anymore...but worth a call.

Looks good Thesorus and welcome.

Woodford reserve bourbon with Valrohna Manjari (dark cholocate with candied orange peel).

Alinka, There is an old phrase used among (private) pilots...called "$100 hamburger run" (when $100 was worth a lot more), which eludes to the cost of jumping in your plane and flying to an airport which had a good hamburger joint onsite or near by. After looking at your peach turnovers, I am thinking of the "$700 peach turnover run" Today I made an egg scrambled with salsa and celery leaves (wanted to try something different) And speaking of peaches...I had some super sweet white peaches which I bought at the farmers market yesterday. Cheers Percy

There are a couple on eG... Recipe 1 and with pictures Recipe 2 - by Monica

Parsi Chicken (Murghi na) Farcha by PercyN Serves 6 as Main Dish. Chicken Farcha (recipe from Jamva Chaloji) 6-8 Pieces of chicken (legs preferred) 1 1/2 tbsp Garlic and Ginger paste 1 1/2 tbsp Red Chili powder (Kashmiri) 3/4 tbsp turmeric 1 tbsp salt 1 tbsp pepper 1 1/2 tbsp of ground cloves and cinnamon 1 stalk celery 2 green chilies 1 tbsp cilantro 4-5 eggs 1 cup Breadcrumbs Neutral oil (I used canola) Salt to taste Clean the chicken and remove the skin. Massage in the garlic and ginger paste. Sprinkle the chili powder, cloves and cinnamon and rub it into the chicken. Let it sit for 1/2 hr or more in the fridge. Place the celery, cilantro, green chilies and 1 cup water into a heavy bottom pot (I used my trusty pressure cooker) and simmer until the chicken is almost cooked through and tender. Remove chicken, dip it into the breadcrumbs, then place it into the egg wash and place it into 350 def F oil until golden brown. The recipe is very explicit about dipping it in the breadcrumbs first, then the egg. I think it is to get that effect you see with Egg Foo Young and other egg dipped dishes. Since the chicken is already cooked, you are only cooking the coating, which takes about a min on each side. Keywords: Chicken, Indian ( RG1377 )

Parsi Chicken (Murghi na) Farcha by PercyN Serves 6 as Main Dish. Chicken Farcha (recipe from Jamva Chaloji) 6-8 Pieces of chicken (legs preferred) 1 1/2 tbsp Garlic and Ginger paste 1 1/2 tbsp Red Chili powder (Kashmiri) 3/4 tbsp turmeric 1 tbsp salt 1 tbsp pepper 1 1/2 tbsp of ground cloves and cinnamon 1 stalk celery 2 green chilies 1 tbsp cilantro 4-5 eggs 1 cup Breadcrumbs Neutral oil (I used canola) Salt to taste Clean the chicken and remove the skin. Massage in the garlic and ginger paste. Sprinkle the chili powder, cloves and cinnamon and rub it into the chicken. Let it sit for 1/2 hr or more in the fridge. Place the celery, cilantro, green chilies and 1 cup water into a heavy bottom pot (I used my trusty pressure cooker) and simmer until the chicken is almost cooked through and tender. Remove chicken, dip it into the breadcrumbs, then place it into the egg wash and place it into 350 def F oil until golden brown. The recipe is very explicit about dipping it in the breadcrumbs first, then the egg. I think it is to get that effect you see with Egg Foo Young and other egg dipped dishes. Since the chicken is already cooked, you are only cooking the coating, which takes about a min on each side. Keywords: Chicken, Indian ( RG1377 )