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About Genevieve

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  1. That looks and sounds so good!! Will definitely go there when we go to the ballpark. Hoping it's so successful that they also open one in Penn Quarter/Gallery Place/Metro Center and/or Rosslyn/Courthouse/Clarendon/Virginia Square.
  2. I believe they made the filling on the grill and put it in the wrap - not sure if the wrap itself was heated (I did takeout so I ate it a few minutes later). The filling was nice and warm. I just don't remember if the outer wrap was also warm. It wasn't out-of-the-fridge cold, but could have been either warm or room temp. My only minor issue with the sandwich is that the avocado was mostly in the top part that I ate (the center of the wrap, sliced in two), and I would have liked it all the way through. No biggie.
  3. Definitely interested in trying a Taco Bamba in DC! I think it's a bit of a stretch to call 7th and I Penn Quarter, isn't it? I'd just call it Gallery Place, but I may be defining Penn Quarter too narrowly. Either way, I'll try to get there soon.
  4. I had the special with eggs, potatoes, cheese, avocado, crystal sauce in a whole wheat wrap yesterday. Excellent combo.
  5. I have a cousin in a band called Sababa that plays "cool Jewish music." Restaurant sounds intriguing and I will have to bring him there if he's in town.
  6. Ooh, will have to go there with my husband. He misses casual little Italian joints in RI and MA.
  7. I had the Southwestern Breakfast Burrito (available all day) for dinner the other night and it was delicious. Eggs, home fries, provolone cheese, red peppers, onions (I substituted mushrooms), and chipotle ketchup. Will definitely get that again.
  8. Genevieve

    Churrascaria and Rodízio

    Thank you, we will follow this advice!
  9. Genevieve

    Churrascaria and Rodízio

    We're going to do Fogo - thanks!
  10. Also, Serious Eats has a number of pressure cooker recipes that sound appealing, but I haven't tried yet. They do seem to be more complicated that our quick weeknight meals. I'd like to try their pho ga. http://www.seriouseats.com/2017/03/pressure-cooker-recipes.html
  11. My son's favorite is this one, which I freely admit is not the healthiest thing we cook. I have modified it lately by adding a little rice vinegar and a little toasted sesame oil, but I'm sure the amount of ketchup could be cut down, or tomato paste could be used. 3 pounds boneless, skinless chicken thighs 1/2 teaspoon dried minced garlic (we use bottled chopped garlic)3/4 cup soy sauce3/4 cup ketchup3/4 cup honey2 tablespoons cornstarch2 tablespoons water1 tablespoon chopped fresh basil (optional)DirectionsAdd garlic, sauce, soy sauce, ketchup and honey to pressure cooking pot. Stir to combine. Add chicken to the pot. Cover pot and lock lid in place.Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.)After 9 minutes cook time, turn off pressure cooker and use a quick pressure release.In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add fresh basil to the sauce.Serve over rice. As discussed in a previous post, for this and the previous recipe, we've found that using the Poultry setting instead of Manual has been better - when we were using Manual, some of the chicken would stick and burn. This might be because of the honey in the recipes? Hugh Acheson has an IP cookbook which I will get from the library when my number comes up on the waitlist. We made hard-boiled eggs in it this weekend and they peeled much more easily than when we make them on the stovetop. I have a number of recipes we haven't tried yet (including something for wild rice that supposedly gets creamy like risotto?).
  12. Thank you @curls, I will try the pot-in-pot method for oatmeal! @ktmoomau, I would be happy to see this thread be more active! We've used both the slow-cooker and the pressure-cooker aspects of the Instant Pot. I'll pull up some recipes over the weekend and put them here. One simple one we like is honey spiced chicken: 2 tsp. kosher salt 1/2 tsp. cardamom 1/2 tsp. cumin 1 tsp. allspice 1 tsp. nutmeg 1 tsp. paprika (optional) 2 tsp. garlic powder 1/2 cup honey 1/2 cup water 2 T. apple cider vinegar 2 lbs. chicken thighs (we tend to use boneless skinless) Mix spices together and set aside. Mix honey, cider vinegar and water. Set aside. Untuck the chicken thighs so they lie flat. Cover all sides in seasoning and place the chicken in the inner pot. Pour the honey mixture over the chicken. Lock the lid in place and seal the steam nozzle. Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes. Natural release for 5 minutes then quick release any remaining pressure. Serve the chicken with the excess glaze. We've modified this by pouring in 1 cup rice and 1 cup water after step 5 - make sure to get the rice wet. The rice absorbs all the flavors and is delicious.
  13. I have not made yogurt but I have a friend who has and loves it.
  14. Genevieve

    Churrascaria and Rodízio

    Thanks, Don - my last churrascaria meal was also at Fogo in DC, but even longer ago than that. I enjoyed it very much and thought the salad bar in particular was terrific (relevant since that is what I may stick to this time), but it's far too long ago to rely on.
  15. Genevieve

    Churrascaria and Rodízio

    Thank you everyone!