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On A Whim Shopping

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#351 porcupine

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Posted 13 February 2015 - 01:27 PM

And I found both at the Rockville My Organic Market.  Thanks, all!


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#352 zoramargolis

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Posted 13 February 2015 - 04:33 PM

Beautiful big poblanos were $1.99 a pound at the Georgetown Safeway a couple of days ago. I usually get them at Whole Foods. Same with tomatillos. Shoppers Food Warehouse usually has them, although the one in Seven Corners at least has them bagged up in multiples, so you can't choose the ones you want.

#353 ktmoomau

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Posted 06 March 2015 - 09:03 PM

Citric acid- I can order it off amazon, but can you find it locally in Arlington area?


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#354 TheMatt

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Posted 07 March 2015 - 06:39 AM

Citric acid- I can order it off amazon, but can you find it locally in Arlington area?


If you don't need huge amounts, most grocery stores will have it with the canning supplies. Ball has a bottle of it I've bought before. It might also be in the Kosher section as sour salt. Health food stores might have it in even greater sizes.
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#355 porcupine

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Posted 10 March 2015 - 11:28 AM

Where can I buy preserved lemons?


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#356 Ilaine

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Posted 10 March 2015 - 12:43 PM

Preserved lemons = any Middle Eastern market, most of your better olive bars at places like Whole Foods, e.g., I know for sure I've seen them in Alexandria, Fair Oaks.

 

What I am looking for today, turnip greens with the turnips attached.  Preferably organically grown.


I'm just here for the chow.


#357 zoramargolis

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Posted 10 March 2015 - 01:55 PM

What I am looking for today, turnip greens with the turnips attached.  Preferably organically grown.

Try Mom's Organic Market in Merrifield. I vaguely recall seeing white turnips with the greens a few days ago. I could be wrong about that, so maybe call before you go.

#358 porcupine

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Posted 13 March 2015 - 07:02 AM

Answering my own question in case anyone is interested.  BreadFurst carries preserved lemons (house made, of course).


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#359 Bart

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Posted 13 March 2015 - 12:55 PM

Citric acid- I can order it off amazon, but can you find it locally in Arlington area?


This may be too late but they sell it at "My Local Home Brew Store" in Falls Church (very close to Bangkok Golden. They sell it in power form only.

#360 ktmoomau

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Posted 13 March 2015 - 01:54 PM

Dot!  Already ordered it on Amazon, but that's good to know for the future.  I am going to try to start making some of my own soda syrups and many need citric acid.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#361 plarkins

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Posted 20 March 2015 - 09:42 PM

Anyone know where to find veal stock?.... assuming I don't have time to make it myself. I already checked with Org. Butch of McLean and they do not make it.

Thx

#362 Rhone1998

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Posted 20 March 2015 - 09:46 PM

Anyone know where to find veal stock?.... assuming I don't have time to make it myself. I already checked with Org. Butch of McLean and they do not make it.

Thx

 

I have seen it at the Ris stand at Union Market.


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#363 plarkins

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Posted 21 March 2015 - 09:13 AM

I have seen it at the Ris stand at Union Market.

ah perfect. thanks!



#364 Ilaine

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Posted 02 May 2015 - 04:17 PM

Still looking for small white turnips with greens attached.  Zora suggested Mom's, but I haven't seen them at the Merrifield Moms.

 

Also, okra.  American wild caught shrimp.  American crabmeat.  Planning on making gumbo.  Turnips NOT for gumbo.


I'm just here for the chow.


#365 farmer john

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Posted 03 May 2015 - 09:10 AM

The turnips should be "turning up" at farmer's markets any time now. 


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#366 weezy

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Posted 03 May 2015 - 08:11 PM

turnips at the Falls Church farmer's market on Saturday, okra can sometimes be found at H-Mart in Annandale.  Gulf shrimp, frozen, on sale all over the place this week.  Haven't seen American crabmeat, but lobsters are plentiful and reasonably priced lately.


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#367 Ilaine

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Posted 05 May 2015 - 10:04 AM

I found Gulf shrimp at Mediterrafish.  Unfortunately, head off.  I wanted head on to make shrimp broth.  Also, all they had was jumbo, which is actually not good for gumbo.  I had to cut them into bite size pieces, which was a waste of the premium price one pays for the jumbo. Where did you see Gulf shrimp?

 

I also used a pint of shucked oysters from Washington state at Great Wall, since I couldn't find American crab.  I didn't like it.  I also tried putting in clam juice to supplement the scanty shrimp broth I was able to make, and didn't like that either.  But, we live and learn.


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#368 weezy

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Posted 05 May 2015 - 12:56 PM

The Giant stores' seafood department has Gulf shrimp this week -- head off, but various sizes.


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#369 Ilaine

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Posted 06 May 2015 - 02:35 PM

Score! Small white turnips with beautiful greens at the Wakefield Farmer's Market. Three bunches for $5.  My Chinese step-mother cuts the greens off the turnips, then cuts the turnips into wedges, not dice.  She fries bacon, then cooks the turnips in the bacon fat, then throws in the washed greens, cut up, still wet, but no other water, turns down the heat, puts on a lid, cooks until done, then sprinkles crumbled bacon on top.  It is delicious.

 

Had leftover gumbo for supper last night.  Threw in some shredded chicken.  Decided that I liked the clam juice in it, after all.  Doubt many people put clam juice in their gumbo but it adds a nice touch.


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I'm just here for the chow.


#370 JoshNE

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Posted 09 May 2015 - 09:56 AM

Has anyone seen morels in DC?


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#371 porcupine

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Posted 10 May 2015 - 06:36 AM

They've been offered by one or two Dupont Market vendors the past two Sundays.


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#372 Rieux

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Posted 10 May 2015 - 06:50 AM

It seems that most in DC (politicians, at least) have no morels. ;)

#373 Bart

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Posted 12 May 2015 - 11:49 AM

For the past two weeks, Big Riggs Farms (something like that) has had them at the Crystal City farmers market.  They were selling typical raspberry container's worth for 12 bucks! 

 

I'll check again today to see if they still have them.


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#374 Bart

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Posted 12 May 2015 - 03:16 PM

Bigg Riggs Farms didn't have any morels this week.  They still had lots of ramps however.



#375 weezy

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Posted 16 May 2015 - 09:03 AM

Morels at the mushroom guy at Falls Church market this morning


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#376 squidsdc

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Posted 24 May 2015 - 08:24 AM

Where does one find barley malt syrup? I don't believe I've ever heard of it before.


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#377 weezy

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Posted 24 May 2015 - 10:14 AM

I suggest trying a health food store or Whole Foods.


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#378 Pat

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Posted 24 May 2015 - 10:41 AM

I suggest trying a health food store or Whole Foods.

 

I believe I have seen it at Whole Foods, but I can't swear to that.



#379 squidsdc

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Posted 24 May 2015 - 02:19 PM

Thanks all. The recipe called for a few other items that we would need to seek out, so we're going with a different recipe. I'll keep it in mind for the next time!


"Pay no attention to that man behind the curtain"--The Great Oz


#380 ktmoomau

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Posted 19 June 2015 - 12:15 PM

Anyone know somewhere not too far from Arlington, Va where you can get starter "mother"for vinegar?  I want to make my own red wine vinegar.


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#381 zoramargolis

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Posted 20 June 2015 - 04:37 PM

Anyone know somewhere not too far from Arlington, Va where you can get starter "mother"for vinegar?  I want to make my own red wine vinegar.

I do it by buying a bottle of an unfiltered cider vinegar at WF or another natural foods market, and using up or carefully pouring off the vinegar from the top of the bottle and retaining the "unfiltered" portion at the bottom of the bottle, which contains mother. Then top off the bottle with red wine and leave it sit for about a month. Voila. Continue to top off the bottle with left over red wine indefinitely.


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#382 ktmoomau

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Posted 22 June 2015 - 09:19 AM

I do it by buying a bottle of an unfiltered cider vinegar at WF or another natural foods market, and using up or carefully pouring off the vinegar from the top of the bottle and retaining the "unfiltered" portion at the bottom of the bottle, which contains mother. Then top off the bottle with red wine and leave it sit for about a month. Voila. Continue to top off the bottle with left over red wine indefinitely.

Thank you!!  I had amazing red wine vinegar in Croatia, and decided I needed to make my own, this sounds even simpler than the Bon Appetit method!


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#383 farmer john

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Posted 22 June 2015 - 12:14 PM

I do it by buying a bottle of an unfiltered cider vinegar at WF or another natural foods market, and using up or carefully pouring off the vinegar from the top of the bottle and retaining the "unfiltered" portion at the bottom of the bottle, which contains mother. Then top off the bottle with red wine and leave it sit for about a month. Voila. Continue to top off the bottle with left over red wine indefinitely.

 

How much does the quality of the wine affect the quality of the vinegar produced? What type of wine do you prefer? (Please keep in mind that i know almost zippo about wine.)


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#384 Ilaine

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Posted 22 June 2015 - 01:11 PM

farmer John, the better the wine, the better the wine vinegar, within reason. Gabriele Rausse, vintner at Monticello, occasionally teaches vinegar making at their annual Heritage Harvest Festival, and shared the most amazing wine vinegar made from Sangiovese wine. If it's tasty, and drinkable, it makes great vinegar. I am partial to wine vinegar made from fruit forward, intense tannic reds.

I think he said he smuggled his mother of vinegar from Italy, but maybe he was joking.

I do intend to buy a small sideways oak barrel one day, as that's better than glass for making vinegar. Pour the wine in the bunghole on top, decant the vinegar via a spout on the side. But the glass method works. I keep the bottle in a dark cabinet and put a paper towel secured with a rubber band on top to keep out fruit flies.

Sandor Katz recommends using 25% raw, live vinegar (e.g. Bragg's apple cider vinegar) to a batch and sealing with wax when done (2-4 weeks) because the acetobacter will eventually turn it into water and carbon dioxide. The less formal method used by Zora and me has led, in my observation, to relatively random results, but usually satisfying.

I'm just here for the chow.


#385 ktmoomau

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Posted 22 June 2015 - 01:46 PM

This was the Bon Appetit method, just fyi: http://www.bonappeti...ipe-ingredients  Perhaps this all should be moved to the Vinegar mother thread just seeing that.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com






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