percyn

Onions (green and onion confit) and Smoked Cheddar Omlette with Sarano Ham.

Yesterday: Crab Civiche Today: July 4th BBQ for 15 - Burgers, Steak, Chicken, Sausage, Smoked Pork Chops, Potato Salad, Macroni Salad, Broccoli salad, corn, etc Boy...am I full !!

etamny, welcome to eGullet and the thread. Hope to see a post on what you had for breakfast soon !!

When a trip to the market results in such bounties as Wild sockeye salmon and Prime Delmonico steak, the menu's faith is sealed. Some of the salmon went towards Avacado and Spicy Salmon Sushi Rolls Some went to the expert begger While the rest of the salmon was smoked in a hickory smoke The steak was seared and cooked in the same smoker...crusty outside with a tender pink inside

Protein kick - Steak & Eggs

OK, I have some relatives coming to visit Philly for a day. While I would have liked them to visit StudioKitchen, Stripped Bass, Le Bec Fin, etc, it is not practical when you are running all over town in 1 day. Other than the typical Pat & Genos tourist traps, what would you recommend which would give our guest a true sense of Philadelphia and allow them to experience its great cusine?

I agree with Jeff, the cusine will certainly be one of the most innovative. One would pay much more for comporable cusine at a 2-3 star restaurant. I believe the wine glasses he uses are Spiegelau (if memory serves me correctly). Enjoy...don't forget your camera, and PM me if someone in your party drops out and you need to fill a seat

Skirt steak 2 ways: - with Argentinean salt (on your right) - with Adobo Mojo sauce (on your left) Served with sauteed new red bliss potatoes 2 ways: - with garlic, rosemary and thyme salt (on your left) - with adobo sauce (on your right) and some Chimichurri A few days ago I had a liquid dinner - Lychee Martini

I recently purchased a Hattori utility knife and a sashimi knife. They are sharp, beautiful knives but I find myself using them for precision cuts and still go back to my Wusthofs for everyday cooking and chopping. The grip of the hattori seems a bit small for my hand (may fit a petit person) and while the damascus blade is pretty to look at, it feels a bit flimzy when I am cutting through a high density item. In the Japanese knife category I like the feel of the Kershaws.

Steak, sauteed mushrooms and broccoli rabe w/garlic paired with a 2000 Baron de Phillipe Rothschild Cab.

Doesn't that seem...unclean, unsanitary? I think I recall reading in a cookbook something about eggshells being bacteria ridden, so that it would follow that their containers would be as well. Or am I just being anal? :) ← The molten hot cheese takes care of the bacteria

Thanks... Not all my meals look great and I hope that it tastes better than it looks...that's what I strive for.

APD is awesome !!

Has anyone tried ordering from them online? I am wondering if it will survive the shipping.

Wendy, my invitation must have got lost in the mail I have been cooking and eating out with some guest we had week long, so tonight was a recovery night with very light cooking.... we made it Buffalo Nacho night

Nan..welcome..and looks good!! Today I made had some Huevos Rancheros (eggs and salsa) on a bagel w/swiss cheese

Went to Duling Kurtz this week and ordered (sorry for the dim lighting): Soft Shell Crab - in a tempura batter. Quite delicious and large for an appetizer. Bass and lobster w/caviar in burre blanc Porkchops with Shrimp Dessert was their famous molten lava chocolate cake. A few days later we also went to Gilmores Restaurant (pics did not turn out OK due to the lack of bright lighting). I had the shrimp corndogs as an appetizer. It was accompanied with 3 sauces - basil, tomato and mustard. The lobster bisque and goat cheese fritter salads are excellent. Entrées consisted of Truffled Chicken Breast, Butter Poached Lobster and New Zealand Filet Mignon. My dessert was a Caramel Crème Brûlée. Wines included a German style Riesling from MI and a BV Reserve Pinot Noir. Cheers Percy

Crab Salsa Salad - Tomato, lime, avacado, red onions, spring onions and bell pepper BBQ Chicken and Pork Chops Sausage, Grilled Asparagus, and some left over beef ribs Unfortunately some people got to the food before I could get to it with a camera Edited to add: Oh, we also had some 80/20 and buffalo burgers and my new favorite, peanut butter burgers.

Polynesian Meatloaf I read this recipe in a cookbook and adapted it a bit. It called for adding oyster sauce to a regular meatloaf recipe. I added fish sauce, thai peanut sauce (after liking the peanut butter burgers) and some garlic confit. Middle layer Topped off with Montreal steak seasoning Added some panko breadcrumbs for added texture The beef, pork and veal mixture had a fair amount of fat, so it shrunk quite a bit. It was quite tasty though and the oyster and fish sauce did not overpower the dish. I will try brushing a light layer of oyster sauce on the top next time.

Shrimp Pad Thai with Panko and Macadamia Nut Encrusted Chicken.

Scrambled eggs with beef broth and smoked duck (have to make up on the smoked duck )

If you really want to go, perhaps a few eGers could get together and get a larger table. I am in if it is the weekend or a holiday. Cheers Percy

Very nice Bryan... How long did you bake the phyllo and were there in a single large sheet or pre-cut before going into the oven?

Took advantage of a lobster sale to make: Lobster rolls and Lobster-truffle club sandwich . Chopped up 2 1.5 pounders (they didnt have larger ones ). One down...one to go. Sauteed the lobster in some truffle butter and truffle oil. Assembled into sandwich on toasted bread spread with truffle butter and aioli, added lettce and tomatoes. Voila !! And the lobster roll (on a hot dog bun) with fresh tyme. The shells made an amazing lobster stock which is in my freezer I was actually making the lobsters while smoking some beef ribs (multi-tasking). I guess it did not smoke enough to get a deep smoke ring, but they tasted great !!

Today - Cantaloupe with Sarano ham Yesterday - Scrambled egg with salsa on a wheat roll