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About monavano
- Birthday June 3
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Alexandria, VA
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monavano's Achievements
leviathan (121/123)
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"Booscotti" Apple pie with oatmeal crumble topping
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I noted the paradigm shift on a recent visit. Mr. MV missed the duck confit, but with that amazing renovation (gasp!), I'd aim to hit the sweet spot too.
- 70 replies
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- Alexandria
- Old Town
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The gremolata is throwing me off just a little, but I'd give it a try, for sure. Aged provolone?
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- Downtown
- Sandwiches
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Interesting. I did recently see signage for the Waterfront Market Cafe in the arcade. Hey, if they can manage to pull off good food directly, and not inversely, proportional to the good views, I'm all for it. That and I'm glad the old food court building will not (yet) become a blighted, vestigial homage to a failed attempt at a tourist-drawing waterfront that never reached its full potential. I'm looking at you, Philly.
- 11 replies
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- Maryland Chain
- Alexandria
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I'd say no, too. Go with a cheaper, corded stick blender. As Don alluded to, these batteries lose power and then what? Or, the blender sits there unused for a while and the battery drains and isn't ready for the task at hand. I can hardly remember to keep my phone plugged in! eta: it sure is purdy, tho
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- Blenders
- Hand Blenders
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Vitamix High-Speed Blenders - Are They Worth It?
monavano replied to clayrae's topic in Shopping and Cooking
Vitamix container blade recall.- 121 replies
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- Blenders
- Hand-Held Blenders
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Perhaps you could insert the word "introduced" as a modifier vs. tempered in this instance. I would assume it meant that fenugreek seeds were sprinkled into the rice. i generally see the term used when a cooler substance is added to a hot substance, usually liquid. For example, when introducing eggs to hot cream, or sour cream to a hot stew, you first introduce a little bit of the hot liquid to the cooler liquid to elevate its temperature without cooking or curdling. Then the "tempered" cooler substance is able to be incorporated into the hot.
- 9 replies
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- Indian
- Cooking Techniques
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Lunch - The Mid-Day, Polyphonic Food Blog
monavano replied to Anna Blume's topic in Shopping and Cooking
I've get to get to confession! -
Our Beardie had his cruciate surgeries at RVRC, the latest being in June, by Dr. Tallat. She was gently, thorough and patient. No question or concern went unanswered. We've taken our 3 dogs (now 2 ) there for various reasons over the years and they're always great-- all of the staff.
- 2 replies
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- Springfield
- Veterinary Medicine
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Lunch - The Mid-Day, Polyphonic Food Blog
monavano replied to Anna Blume's topic in Shopping and Cooking
No and I don't think you'd need to since the water comes in and washes the egg out with it. That reminds me that I also tried the Saran wrap method. The first time I didn't spray the plastic and the egg got stuck. The second time I did spray, but the method was too much trouble. I think that knowing which pan works best, how much vinegar to add and just the right low simmer is the KISS for me. -
Lunch - The Mid-Day, Polyphonic Food Blog
monavano replied to Anna Blume's topic in Shopping and Cooking
Last Easter, so not that old! Ham freezes beautifully with the vacuum sealer. No pic today -
Lunch - The Mid-Day, Polyphonic Food Blog
monavano replied to Anna Blume's topic in Shopping and Cooking
^ Looks amazing! I poached eggs this morning and I add vinegar to the water then crack each egg into a ramekin that gets lowered into the water, allowing the water to come in and gently wash the egg into the water. Worked nicely-- I tend to get feathery eggs, but these were really solid. Served Benedict style with last year's Easter ham leftovers and bernaise sauce. -
Salad with campari tomatoes Braised Lambs Quarter chuck roast Smashed rosemary potatoes Miso Maple roasted brussel sprouts