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anzia

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  1. We stopped at the Chinatown location for a pre-game lunch today. The kale and potato was fantastic in both flavor and texture (wish I'd ordered that for myself), mushrooms were good but not as flavorful as Taco Bamba (i.e. I'd recommend, but not with as much rave review as TB) , and the asparagus and preserved lemon was wonderful. I should have heeded the collard warnings, but, I wanted to get something different than what my husband ordered, and none of the other options piqued my interest ¯\_(ツ)_/¯
  2. That's home! If you're a runner, you can have a good long time to watch the big horn sheep traverse the hillside while running a point to point uphill marathon from Ellensburg to Selah: https://www.databarevents.com/yakimarivercanyon?RL=1
  3. BWI or DCA (within 1 or 2 miles of equidistant). IAD only as necessary. Food and service have no bearing on my preference, just convenience, cost and destination. By the time I drive to IAD, I could be in the terminal, near boarding time, at BWI or DCA.
  4. I'm in the early process of selecting new appliances and checked Consumer Reports -- Bosch, Kenmore, and a third (LG, Samsung?) topped out their list. Looking at the dish washers in the store, I'm inclined to stick with my stand by, Kenmore.
  5. That's a normal amount of sugar for a regular recipe, but if you're looking for low-sugar check the Ball cookbook/website and adjust the recipe accordingly.
  6. For guests, I'm a huge fan of the Rick Bayless enchiladas suizas recipe that features squash and mushrooms.Rather than face revolt, I forgoe the squash, and fill with spinach, mushrooms and beans. Both versions hold well -- assemble and either freeze or refrigerate before baking. I serve with the usual accompaniments (sour cream, salsa, cilantro), and a side of some sort of slaw.
  7. I second the call for updates! We're headed to Vancouver next month for a quick 2-day visit.
  8. Taking vegetarian clients out to dinner and I need ideas. Primary location is Annapolis, or Bowie. Entrees under $20pp. Other than that, I'll take anything. Thus far I'm thinking of Punks Backyard Grill (but it's at a mall), Paladar (mall too), Metropolitan Kitchen & Lounge (never been, mixed reviews), Basmati (again, never been) -- all in Annapolis. Lemongrass in Annapolis is nixed because of the fish sauce. I might be able to overlook that for myself (vegetarian too), but not the clients. Am I missing any great little gem?
  9. I second Cafe Pronto, haven't tried Santa Lucia.
  10. You just made my evening I'm a PNW native and this slushy, icy goop drives me wacky. Today was a day for hot toddies and keeping your fingers crossed that the power didn't go out. There might be a run on liquor stores in our area
  11. Yep, it works. My Italian godmother is going to disown me for admitting this in public, but I make lasagna all the time with "regular" uncooked lasagna noodles (not freshly made!) Just add a bit of water (1/2 to 3/4 cup) to the marinara sauce. The texture's perfect. But I prefer my lasagna to be a bit crisp on the outer edges, creamy on the inner - actually similar to what godmother makes with her freshly made noodles, just a tad crispier around the edges.
  12. I have one of the kitchen aid stick blenders - it has something like 10 speeds. Most soups become silky smooth with it (broccoli being the exception!) - puree on low speed then finish off with a higher speed til smooth. No more stirring natural PB by hand, eggs are whipped in moments, and I don't have any recent hot soup scars! I should send the regular blender to goodwill, but haven't culled kitchen contents lately ...
  13. I love grilled brie, pears (or apples), and carmelized onions. For the soup try a tomato gorganzola. Add the gorganzola to a good chunky soup, I normally make my own though if I have both on hand I've combined Amy's bisque and cheese for a quick meal.
  14. Maybe I'm mistaken, but I thought Joy of Cooking was already accessible! I use it as a glossary for all of my other cookbooks. I asked the non-cooking husband to define each of the terms/techniques listed in the article. The only one he failed was "truss" - but he had general idea and in context would have figured out what to do.
  15. As a consumer I visit a restaurant's website to gather the pertinent facts: menu and to confirm the hours and location. As a graphic designer I cringe at the following: flash overkill, music, pdf menus (why should I download something easily posted in html????) Rasika's opening page is pretty, but it goes downhill rapidly. I should be able to navigate it easily and I can't, until recently I couldn't navigate it at all. But as ironstomach points out unfortunately the consumers aren't the ones approving and paying for the website design!
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