percyn

Me too (this is percyn she's talking about). Today I caught myself thinking when I switched on the computer: "Ah, it's weekend, I wanna see a percyn egg-close-up". But Susan, it looks like percyn is getting some egg-close-up-competition!! great photo! ← Awwwhhh... You know, I don't have a patent pending on the close-up photography, so feel free to use that method . I like it because it is an interesting perspective of the meals we cook/eat, which is normally not evident to us but perhaps to our pets (no wonder they beg so much) Today was one of those rare occasions when my wife wanted me to make her some breakfast too, so I made her some scrambled eggs (a bit stiffer than I normally like it) w/ green onions, cream cheese and cheddar, with a side of Canadian Bacon and Waffles (store bought). I had an omelet with green onions (scallions), cilantro, Italian flat leaf parsley, shitake mushrooms and some Fourme D'Ambert, which in hind-sight, I should have cut back on a bit, so as not to over-power the dish. We also enjoyed a sweet, juicy pineapple I cut up Cheers Percy P.S : Bring out that macro camera lens if you have one.

Philly Cheesesteak (Wiz Wit) This is a remake of what we had on Superbowl Sunday. Topped with sauteed onions and the original cheese topping - Cheesewiz !! Washed down with some Rouge Morimoto Hazlenut beer.

Scrambled eggs w/green onions, cilantro and smoked duck OK, its been a while since I had some smoked duck for breakfast and this poor little smoked duck breast was sitting in my freezer for some time (expiration date a month away). I wanted to add some greens to the eggs and already had some chopped up green onions and cilantro (mixed together), so I decided to sauté them in some duck fat and add them to the eggs. Topped with some chives from my herb garden.

It is rare, but I have had it with jujubes...consider it optional.

Good job Katie !! I picked up some Bodega Norton Privada Mendoza and St Francis along with my wine of the month (not opened yet).

Very nice blog Chufi...sad to see it end

Whoa !! That looks delicious....

Susan, Foodman, everything looks delicious... Dinner tonight (and for a few more days, I am afraid) was leftovers from Superbowl Jumbo Shrimp Cocktail Meat - Filet, Chorizo, Chicken & Cilantro Sausage, Hot Dogs, Black Angus Burgers (not in pic) and Cheesesteak (not in the pic) My Plate - Burger topped with a fried egg

Less than 2 hrs to go...1 hr before guests start arriving... Smoked Salmon with truffle oil and salmon roe Jumbo (U-8) shrimp cocktail Nachos & potato chips with various dips, salsa and guacamole Mini Beef Filet sandwiches Cheesesteak with Au Jus Black angus burger with chipotle BBQ sauce Drinks: Beers - Guiness, Dogfish Head, Rogue (Morrimoto), Omme gang Wines - Chardonnay, Sav Blanc, Merlot, Cab Sav, Bordeaux, Pinot Noir and if the Eagles win, a Champagne.

Looks delicious...will have to try

Looks good andiesenji....did you make the dough yourself or is it from a readymade mixture?

Butter some pumpkin

Scrambled eggs with sour cream and chives Made these eggs with a dollop of sour cream. While the texture was good, I prefer the taste and texture of cream cheese as opposed to sour cream.

Are we supposed to guess which steak is the one from the butcher? If so, my guess is the one in the back.

Calimero, was this an intact cross-section of oxtail or did you pick the meat off and plate it via a ring mold? Care to share the recipe?

Go to the post you wish to quote and hit the "reply" button on the bottom of the post.

WOW...that is some devotion to cooking Looking forward to your blog....and learning the secrets of your wonderful dinners

Bilrus, there is no such thing. In fact, the simplest dishes are often the best. Superbowl Sunday..finger food while watching the EAGLES win

Entrecote Bordelaise - my way Started out with a well marbled, dry aged prime ribeye steak. Made the sauce with some shallots, bordeaux, demi glace and marrow bones. Also sliced some new (baby) potatoes and sauteed them. They made the base while plating. Served with poached marrow.

Soft scrambled eggs with chorizo Added some cream cheese to the eggs for a nice, smooth, creamy texture.

Neigh Cafe

Today - Jumbo shrimp and shumai in Thai broth Susan, this one is for you.... This is my take on Chef David Blessing's Crab and Lobster ravioli in Thai broth, expect that I used U 8-10 shrimp and shrimp shumai instead of making the ravioli and no mangoes. The broth turned out well and had a delicate, yet complex flavor. Yesterday - Almond curry chicken with pickles Day before yesterday - Chili two ways

Goan curry...the crab absorbs and at the same time infuses great flavor.

Percy: Why am I utterly not surprised that a gentleman of your impeccable taste would have the appropriate accoutrements at home? If you have a set of antique Absinthe spoons, I'm inviting myself over and bringing the Absinthe too! ← Katie, You’re making me blush Funny you should mention Absinthe spoons; I was admiring a particular one in an antique store's window in Windsor (UK) a few months ago, but alas, the store was closed. My bottle of Absinthe awaits...shall I contact you when I procure a spoon worthy of your admiration?

A pretty decent explaination Philadining. Between 1000 BC to 600 AD the ancient Persian's trade route to India went through Afghanistan and the Persian culture and religion (Zoroastrianism) did spread in that region. When Persia was invaded around 700 AD, the Zoroastrians migrated to India and since then have influenced and been influenced by the Indian culture. To try an ancient Persian dish, ask for Dhansak. <snip> Of course there's been enough cutural flow over the centuries that there's overlap and influence among the various regions in that area. But Persian and Afghani food tends to be a bit more like Indian/ Central Asian cuisine than like Lebanese or Egyptian or Arabic cooking. I'm not nearly as well-versed in this as I should be to be commenting at all, so I hope I've gotten close to accurate. I've mostly just eaten at Kabul and Ariana and Roya and the Persian Grill, and a few places in NY and LA, and noticed a similarity among those, and a difference from Cedar's, or Alyans, Bitars, etc. Although they're not THAT dissimilar.... I don't know anything about differences in decor... ←