percyn

Please, kind sir, be a trailblazer and attempt this concoction your own self! Document it well! ← I had tried this a few years ago (before I found eG and documented my cooking/eating)...sans the short ribs. The taste as I recall was good, but to be honest the beef over-powered the foie gras and truffles. The foie gras did give it a "tender gooey center". This burger has to be eaten rare to slightly medium rare. Personally, this dish is more of a gimic, like the $100 cheesesteak with similar ingredients...you try it once or twice just for fun. If I find the time and inspiration this week, I might try this again.

Made my contribution to the burger cookoff.

After reading this thread, I had an urge to make Burgers - 3 ways: Lamb and beef burgers, traditional and peanut butter Here are the formed patties (the peanut burgers not in the pic) On the grill, with some Hickory wood chips (too lazy to start my charcoal grill) Plated: I had to try the peanut butter burger "plain" and it was delicious. I did notice that they had a higher tendency to flare up due to the fat content. I went all out on the lamb-beef burger and topped it with aoili, lettuce, fried red onions and a fried egg. The Samuel Smith Nut Brown Ale complimented the burgers well.

Contrary to Chappie's nutritious breakfast, mine consisted of Fried Egg with Serano Ham, Smoked Duck Breast and Applewood smoked Bacon

You are correct...it is a mini-distiller, but I have not had a chance to use it yet...I keep saying..one of these days....

I have and they are delicious. In fact, I may have some in my freezer and if I do I will make them and post the pics. I sometimes make burgers with a combination of lamb and 80-20 beef.

Jason, Look at the baked Genoa salami pizza. There's a "cow's head" almost dead center in the picture!! Very artistic indeed! See his dark eyes, floppy ears, long snout?? :) doc ← Cow head??!!?? doc, the samples are meant for the patients Here is a black truffle pizza w/mushroom cream sauce I made last week, though since it was not as part of this cookoff, I only have the 1 pic. The crust is store bought.

Yes, actually I have a couple of them....sort of an unofficial collection.

Saturday - Cheesesteak and Bordeaux...a match made in heaven Sunday - Roasted chicken breast with parmasean risotto and jus Dessert - Farm-fresh goat cheese with almonds and figs in syrup

Got some fresh asparagus from the farm, so I decided to make... Saturday - Asparagus and Truffle Omlette Sunday - Asparagus dipped in soft boiled egg Hmm...haven't had smoked duck lately

Are they open for lunch? I might check them out tomorrow...

The only contribution I can make to this great commentary are the pictures... I must echo philadining's sentiments on the food and company...I say we start a Studio Kitchen club where we have a standing reservation for every month Cheers Percy

Upthread there was a discussion on bourbons, scotch and cognac. I started drinking cognac and armagnac before bourbons and found them to be smoother (even the armagnacs). Then I tried the Pappy Van Winkle's family reserve...smoothest bourbon I had tasted thus far...almost like a fine cognac. I guess my Top 5 would include: 1. Pappy Van Winkle's Family Reserve 2. Elmer T Lee - single barrel sour mash 3. Woodford reserve 4. Maker's Mark 5. Eagle Rare

Here is my shot at the salmon tartar (since this was an impromptu rendition, I did not have usable capers, crème fraiche or sufficient chives)

Got some fresh wild salmon and made: Salmon Tartar - Inspired by Tomas Keller's Bouchon Pan seared salmon with a warm vinaigrette salad Cheers Percy

The discussion on the Bourbon thread made me thirsty for this...

Wegmans - my favorite grocery store

Truffle Omelette: - had enough left over truffles from my truffle experiment to use them for breakfast

The Green Papaya also serves Pho from Friday - Sunday 12pm-4pm (at least they did in fall/winter).

My experiments with truffles (aka The Truffle Files) I came across some good looking truffles today, so I decided to buy a couple and try them in various ways. The subject of the experiment Experiment #1: Roasted chicken stuffed with truffles accompanied with morels and jus Experiment #2: Tuffle pizza with Mitake and Morel sauce Experiment #3 will come tomorrow morning (hint). Dessert was super premium vanilla ice cream with lychees

Thanks Andrea !! Well, here is what I made today: Pancakes: Cheers Percy P.S: I am planning on a special breakfast tomorrow

Yesterday : Paratha with a mango-lime pickel and Baigan Bharta (baked and mashed eggplant) Today : Indo-Chinese (for those who think Sichuan is not hot enough) "Chilly" chicken and noodles.

David, I will give it a shot, but my senses are not as honed as a professional such as yours... Nose : Blackberry, pencil, faint violets Palate : I was immediately hit with berries, pencil lead and a fair amount of tannins and acid. The wine could have been cellared for a new more years (though I have been wanted to try it for the 5yrs it has been lying in my cellar). Perfectly drinkable if you let it breath in a decanter and a great value for the price.

Alas, I did not make the ice-cream, it was a generic "premium blend". It was quite a nice combination that only occurred to me since I had a grilled pineapple and foie gras appetizer recently. I also experimented with a slice of pineapple with spices (cajun blend) on it and I must say it was an interesting sweet and spicy flavor. Yes, Argan oil is from Morocco and apparently the argan tree only grows there. More information can be found here. It is difficult to describe the taste, as it is unique. The closest thing that comes to mind is a slightly bitter macadamia nut like flavor. I was introduced to this by a very talented local chef and after 2 years of searching (including in Paris), I finally found a source. It is more expensive than macadamia nut oil, but when you consider the rarity and effort to extract the oil, I think it is worth it. Hope that helps.

OK, Since so many of you were kind enough to make recommendations, I feel obligated to report my experience back on this thread for the benefit of others who may have a similar query in the future. So here goes... We ended up at Bishop's corner (Fairmount Av and 24th St), mainly due to its proximity to the museum (we parked in the area and walked to the restaurant and then the museum itself) and because we had never tried it before. Upon entering the place, my wife commented that it reminded her of a college bar. Not that there is anything wrong with that, but it wasn't the atmosphere we were looking for that evening. Since the cafe style seating outside had a 1/2 hr wait, we opted for a table inside. The clientele was fairly mixed, from college students to retirees and the music was fairly loud for the size of the place. The menus were posted on kids books, which we would have mistaken as pure entertainment for the kids if we had any at our table. We ordered: Turkey Burger with Brie and roasted red peppers. The burger itself was a bit too dry, but the fries were great. The bun was oversized and I had to peel half of it off. Chicken Quesadilla. Surprisingly large for an appetizer and packed with cheese. The guacamole seemed to have fruit in it. The drink selection didn't seem to be that extensive. I asked for any Belgium beers, which the waitress was unsure they carried. So I went for a pint of Guinness. Waitress was friendly, but too busy to frequent the table more than twice. My Grade: Food : C+ Service : C Ambiance : C- Value : B Restaurant's I would like to try the next time I am in the area include Rembrandts. On our way back, we stopped at the Ruby diner in King of Prussia to share in this indulgence. Thanks again to everyone for their suggestions, I intend to try out the other recommendations in the near future. Cheers Percy