percyn

If you like Sushi, I recall having some decent sushi and sashimi 2 yrs ago at Kimonos, located in the Disney's Swan restaurant.

Kinda g(b)rainy (not really, just trying to be funny). Actually it tends to adsorb the flavor of the sauce. I was fed this as a kid when I was too innocent to know what it was, but since then I have not tried it, until a few days ago. It is somewhat of an acquired taste and you cannot eat a lot of it in one sitting. I may make some cutlets out of the remaining brains. BTW, now somone else can post a mystery dish and let the others guess. Yetty, I belive you indicated that you may have a few brain-twisters (pardon the punn).

Wow, wonder if I can charter a plane and be there before dinner is over? Here is a dish I had a few days ago... Pickled Chicken (bought from the same place I bought the kebabs) and brown jasmine rice (which I made).

Recently I came across a Bhel "packet" in the Indian grocery store. It has everything needed already mixed in and all you have to do is add water to the provided powder in order to make the chutney. It was not bad for something out of a packet.

Ding Ding Ding !!! We have a winner (or is it weiner?) !! This is goat (or is it sheep) brains with garlic, corriander, tumeric, etc. The 1st pics of the dish was in the original serving dish at the restaurant. The 2nd pic was while it was in a take-away container (a bit squished in).

What is haleem? OK, one more clue... here is a close-up of the dish. Seems like you really need to use your head for this one

Some good guesses, but not close enough. OK, so here is the first clue...it is a South Asian (India, Pakistan, etc) dish.

Actually, it is corriander ... no $$ for you !!!

Ok, $10 funny money dollars to anyone who can guess what this is....

Have you ever come across or better yet eaten something and wondered what the #@&% it was? Well, here is your chance to share it with the rest of us

Dahi Puri Vaada Pav Sev Puri Falooda (to wash it down and to take the edge of some of the heat)

I enjoy a good Dahi Puri and Sahi Samoosa Chaat. What is your favorite?

Or you could just mail me the extra ones ;-)

Percy Where is this mithai shop??? Regards Bague ← This place is in Iselin, NJ.

This should be an interesting blog....

Waffles (sorry Chufi, no egg close-ups today)

Dinner last night... Thai Soup Tandoori Chicken, Chicken Kabob and a Samosa (all bought from a take-out restaurant) The tandoori chicken being made (at a take-out place)

Sometimes a pic is worth a 1000 words... This are pics of Kesar (Saffron) Falooda.

A few more pics for your viewing pleasure...

From a few days ago... Duck Breast Salad: Fajitas (w/lots of guacamole): Susan/Wendy, the broccoli cheese rice is deceptively simple. It was from a Wegman's brand packet. I added some leeks I sautéed in some butter and some extra cheese. In the pic, I have it topped with some chorizo oil I had saved. Cheers Percy P.S : Welcome back Wendy

Hmmm..perhaps when: - your vacation destinations are restuarants instead of resorts - you fly to Paris for dinner - you spend 2 yrs looking for the best Argan oil - this site is you default homepage (instead of bookmark) - your wine cellar, bar and humidor is better stocked than the restaurants - most of the behavior posted on this thread reflects your reality / insanity - you post on this thread !!

Is that 3am or 3pm?

Got a bit of catch-up to do. Unfortunately we went out for Valentine's Dinner over the weekend to a high end restaurant, which usually serves great food and has even better service. I hate going to even the best restaurants on the busiest day of the year. All tables were occupied by 5pm, our orders were running behind and regulars could tell the difference in the quality of the food and service. On top of this, my wife did not want me to take any pictures of the food which I could post here Anyway, got to do some cooking over the weekend and consume over the past few days... Not too fancy steak salad Beef stew and broccoli cheese rice w/leeks Opera cake (bought at TJs) Fresh Tortellini with homemade Porcini Bolognese Sauce

Hmmm....I feel a return visit coming on... We do brunch regularly and to be honest, Lacroix is not that expensive compared to other places when you consider the variety and quality of the food and the experience as a whole. Granted, it may not be a place you visit every few days, but 1-2 times a month gives you a chance to try a few different items on the menu. Wish I lived a little closer so that I could convince the wife to make the trip more often. As for the lack of seasoning, perhaps Lacroix is trying to preserve the clean taste of the main imgredient. I am not trying to make excuses for some potentially poorly executed dishes, just a thought. Cheers Percy

Making yogurt in a machine??? Yougurt has been made at home for centuries in other countries. Here is my childhood recollection of how it was made in my household on a daily basis: - Bring desired amount of unpasturized whole milk to a gentle boil (if you have pasturized milk, don't buy ultrapasturized, it may not turn out the same, but I am not sure) - Let milk cool in a stainless steel or glass container. Place a tbsp of "seed yogurt" in this container overnight in dark, warm place (like your turned off oven). - Let it set for 12-14 hrs and enjoy. Don't forget to save a tbsp as the "seed" for your next batch.