Jump to content


Photo

What Are You Eating Right Now?


  • Please log in to reply
1428 replies to this topic

#1401 weezy

weezy

    hammerhead

  • Members
  • PipPipPipPipPip
  • 692 posts

Posted 19 June 2013 - 02:35 PM

Trader Joe's dark chocolate coconut bonbons.   I stopped in to pick up some other things and ..... well, I'm weak.  The only good thing is I didn't walk out with these *and* the triple ginger snaps.


Louise Comninaki

Lady Goodknife, LLC

a knife & scissor sharpening service

ladygoodknife at gmail dot com


#1402 squidsdc

squidsdc

    ika

  • Members
  • PipPipPipPipPipPip
  • 1,322 posts

Posted 19 June 2013 - 03:35 PM

Sweet potato fries from Energy Kitchen.


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


#1403 frogprince

frogprince

    ventworm

  • Members
  • PipPipPipPip
  • 155 posts

Posted 20 June 2013 - 09:58 PM

Hot dog chili

My name is Sue, how do you do !?!

Sam Whittington

Sous Chef, Herbsaint Restaurant

New Orleans, LA

 

Previously Chef de Cuisine
Cashion's Eat Place

DC


#1404 chefgunshow

chefgunshow

    Gold

  • Members
  • PipPipPip
  • 82 posts

Posted 20 June 2013 - 10:36 PM

YYYYeeesss!


Brad Walker

 

Chef / Owner,

Boundary Road - Website - Facebook - Twitter


#1405 Xochitl10

Xochitl10

    えいえい東北!

  • Members
  • PipPipPipPipPip
  • 914 posts

Posted 03 August 2013 - 11:35 AM

Chicken quesadilla on homemade flour tortillas with co-jack and not nearly enough Mrs. Renfro's jalapeno salsa.


北緯39度

"I am not edible!" -- C-3PO


#1406 hillvalley

hillvalley

    leviathan

  • Members
  • PipPipPipPipPipPip
  • 2,513 posts

Posted 18 August 2013 - 02:57 PM

Latish night snack of white and milk chocolate spread and peanut butter on Italian spelt.  Washed down with Italian lactaid milk.  I would never have any of these items in my kitchen in the States but when in Switzerland....


How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon

#1407 lperry

lperry

    leviathan

  • Moderator
  • PipPipPipPipPipPip
  • 2,957 posts

Posted 27 December 2013 - 05:17 PM

Homemade pimiento cheese on saltine crackers, at my Mom's table. :) Happy holidays, everyone!

#1408 goodeats

goodeats

    Certified geek.

  • Moderator
  • PipPipPipPipPipPip
  • 2,817 posts

Posted 03 January 2014 - 11:24 PM

Bluejay satsuma oranges are just super addicting....
Taste. Feel. Be comforted.

Am not a fan of finding out that I started a new topic...

Oh ply me with barley,
Or ply me with rye,
Just don't expect to hear
A coherent goodbye.

Twitter

#1409 DonRocks

DonRocks

    leviathan

  • Admin
  • PipPipPipPipPipPip
  • 17,554 posts

Posted 03 January 2014 - 11:30 PM

Bluejay satsuma oranges are just super addicting....

 

How was California, Mary? :)


dcdining.com - Restaurant Reviews - Facebook <--- LIKE Meeeeeeee! Twitter <--- FOLLOW Meeeeeeee!

If you're a member here, please Friend me personally on Facebook (send me a message with your screen name, please, so I know which member you are!)


#1410 ktmoomau

ktmoomau

    leviathan

  • Members
  • PipPipPipPipPipPip
  • 2,379 posts

Posted 07 January 2014 - 03:14 PM

Salad with my ground beef taco mix leftovers and leftover cup of soup from Zoe's Kitchen.  Both were fine, but neither were completely satisfying, sigh... I don't think I have ever had a bluejay satsume orange, but I kind of think it would fill this void of lust in my heart right now.  Yesterday, I peeled what I thought was an orange, but I swear it was a cross between an orange and a grapefruit it was delicious, now I am in search for more.


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


#1411 TheMatt

TheMatt

    Man Among Men

  • Members
  • PipPipPipPipPip
  • 620 posts

Posted 07 January 2014 - 05:25 PM

 Yesterday, I peeled what I thought was an orange, but I swear it was a cross between an orange and a grapefruit it was delicious, now I am in search for more.

 

Well, that could be a tangelo, I suppose. Cara cara also taste like that to me sometimes.

 

Thinking on this, it's time for two of my favorite citrus fruits: ugli and dekopon (aka Sumo). I haven't seen them yet, but when I do...watch out!


TheMatt
Certified Nerd and Oh So Boring...


#1412 hillvalley

hillvalley

    leviathan

  • Members
  • PipPipPipPipPipPip
  • 2,513 posts

Posted 07 February 2014 - 03:03 PM

Copa di Parma.  Smells similar to prosciutto but tastes like copa. 


How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon

#1413 hillvalley

hillvalley

    leviathan

  • Members
  • PipPipPipPipPipPip
  • 2,513 posts

Posted 22 March 2014 - 10:24 PM

The French version of a Slim Jim, but oh so much better.  And Laphroaig. 

At almost 4:30am is this a late night or early morning snack?


How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon

#1414 lperry

lperry

    leviathan

  • Moderator
  • PipPipPipPipPipPip
  • 2,957 posts

Posted 21 April 2014 - 04:06 PM

Egg salad like my Grandmother made, with Duke's mayonnaise, homemade pickle relish, and mustard.  I didn't have French's, so I went with dijon.  It still tastes like being a kid. :)  Now onto another egg to be eaten in one hand while holding the salt shaker in the other. 


  • Gary Tanigawa likes this

#1415 lperry

lperry

    leviathan

  • Moderator
  • PipPipPipPipPipPip
  • 2,957 posts

Posted 02 May 2014 - 05:38 PM

A peanut, dark chocolate biscotto, brought over to me by a neighbor who knows Mr. lperry is out of town, so she is supporting my underground gluten-ous lifestyle.  Still warm from the oven.  Yum.  I'm saving the rest for breakfast. 


  • KMango likes this

#1416 DaveO

DaveO

    leviathan

  • Members
  • PipPipPipPipPipPip
  • 1,320 posts

Posted 04 May 2014 - 12:52 PM

Blueberry pie with lemon curd topping by Acme Pie Company   with coffee.   This is pie heaven.



#1417 lperry

lperry

    leviathan

  • Moderator
  • PipPipPipPipPipPip
  • 2,957 posts

Posted 01 June 2014 - 05:53 PM

Homemade satsuma granita doused in homemade satsuma-cello.  I'm feeling exceptionally grateful to my citrus mule and to my freezer.


  • KMango likes this

#1418 ol_ironstomach

ol_ironstomach

    Wunderpus photogenicus

  • Moderator
  • PipPipPipPipPipPip
  • 2,416 posts

Posted 19 October 2014 - 05:15 PM

My late summer obsession this year: boiled fresh corn-on-the-cob sprinkled with J.O. #1 "50% Less Salt" (not the "regular" J.O. #1)


Dave Hsu
--------"Cuisine represents a knife edge that separates attractive stimulation from death."--- Art Ayers


#1419 LauraB

LauraB

    hammerhead

  • Moderator
  • PipPipPipPipPip
  • 731 posts

Posted 12 March 2015 - 09:10 AM

A slice of Bread Furst's corn rye bread, slathered with Kerrygold unsalted butter -- bread purchased just a few minutes ago at the Whole Foods on P Street!  :)



#1420 zoramargolis

zoramargolis

    leviathan

  • Moderator
  • PipPipPipPipPipPip
  • 5,969 posts

Posted 12 March 2015 - 10:16 AM

A slice of Bread Furst's corn rye bread, slathered with Kerrygold unsalted butter -- bread purchased just a few minutes ago at the Whole Foods on P Street!  :)

What do you think about BreadFurst corn rye? I prefer rye bread with lots of caraway seed. And I found it very heavy. YMMV.

#1421 LauraB

LauraB

    hammerhead

  • Moderator
  • PipPipPipPipPip
  • 731 posts

Posted 12 March 2015 - 02:21 PM

What do you think about BreadFurst corn rye? I prefer rye bread with lots of caraway seed. And I found it very heavy. YMMV.

 

I like the bread a lot -- I tend to prefer a denser bread rather than light and airy.  Despite its density, I don't find it dry.  And, while I like caraway a lot, I don't really miss it here.  My one quibble with these loaves is that the crust is very thick (some might say 'crisp and crunchy') which makes it hard to cut into and to take that first bite.  From what I've read, that's a quality that Furstenburg is actually trying to achieve, so I guess he's succeeded.  I would love to see a list of the ingredients for this bread because there is a taste in it that is really reminiscent of coriander to me -- kind of a floral note -- which I find quite pleasant. Anyone know?



#1422 porcupine

porcupine

    ill-tempered sea bass

  • Moderator
  • PipPipPipPipPipPip
  • 4,220 posts

Posted 16 March 2015 - 07:35 AM

^ Laura, I don't know for a fact  - I didn't ask - but I tasted coriander, too, and am pretty certain I've bitten into coriander seed in that rye bread.


  • LauraB likes this

Elizabeth Miller
fast cars, slow food

http://elizaberryblog.wordpress.com/


#1423 goodeats

goodeats

    Certified geek.

  • Moderator
  • PipPipPipPipPipPip
  • 2,817 posts

Posted 16 March 2015 - 09:40 AM

A slice of Bread Furst's corn rye bread, slathered with Kerrygold unsalted butter -- bread purchased just a few minutes ago at the Whole Foods on P Street!  :)

 

Lol, I couldn't resist buying Irish Soda Bread this weekend and slathered that with Kerrygold. Warm bread and good butter....


  • LauraB likes this
Taste. Feel. Be comforted.

Am not a fan of finding out that I started a new topic...

Oh ply me with barley,
Or ply me with rye,
Just don't expect to hear
A coherent goodbye.

Twitter

#1424 LauraB

LauraB

    hammerhead

  • Moderator
  • PipPipPipPipPip
  • 731 posts

Posted 16 March 2015 - 12:30 PM

Lol, I couldn't resist buying Irish Soda Bread this weekend and slathered that with Kerrygold. Warm bread and good butter....

 

Speaking of Kerrygold, I was at the P Street WF a couple of hours ago and they have Kerrygold on sale: $3.19 instead of $3.69.  I assume this is not specific to the P St location, but I'm not certain.


  • goodeats likes this

#1425 darkstar965

darkstar965

    leviathan

  • Moderator
  • PipPipPipPipPipPip
  • 2,900 posts

Posted 21 March 2015 - 10:08 PM

Speaking of Kerrygold, I was at the P Street WF a couple of hours ago and they have Kerrygold on sale: $3.19 instead of $3.69.  I assume this is not specific to the P St location, but I'm not certain.


TJs usually has the lowest prices we've found on KerryGold. Costco is lower but only sells the salted version so no-go for us.

#1426 squidsdc

squidsdc

    ika

  • Members
  • PipPipPipPipPipPip
  • 1,322 posts

Posted 22 March 2015 - 09:28 AM

Experimenting with steel cut oats in the pressure cooker


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


#1427 Pat

Pat

    clownfish

  • Membership Director
  • PipPipPipPipPipPip
  • 5,555 posts

Posted 22 March 2015 - 10:28 AM

I just finished the last of some braised short ribs from a week ago.  There wasn't too much meat left, mostly the wonderful beefy broth.  When I was pulling that container out of the refrigerator, I found some excess cilantro I had previously chopped.  It was wilted but still fine stirred into the soup.



#1428 ol_ironstomach

ol_ironstomach

    Wunderpus photogenicus

  • Moderator
  • PipPipPipPipPipPip
  • 2,416 posts

Posted 19 May 2015 - 07:36 PM

See my post of October 19, 2014.  I guess it's sort of "Maryland elote".


Dave Hsu
--------"Cuisine represents a knife edge that separates attractive stimulation from death."--- Art Ayers


#1429 squidsdc

squidsdc

    ika

  • Members
  • PipPipPipPipPipPip
  • 1,322 posts

Posted 20 May 2015 - 08:05 PM

See my post of October 19, 2014.  I guess it's sort of "Maryland elote".

 

boiled, not grilled?


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





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users