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  1. Today
  2. Let's not talk about how much food that goes back either to the kitchen or a bus station gets catfished. I will please the 5th to any further questions. 👨‍🍳
  3. On 2/26 WHO is reporting a leveling off of new cases in China, especially outside of Hubei. But Richard Engle of NBC is in Hong Kong and he is reporting that medical folk are telling him of spread to Beijing and that many more new cases than are confirmed/suspected by official sources. Somehow I would trust Engle over the Chinese Government at this point. In US, after L Kudlow said it is virtually locked down and POTUS reported 15 cases, the confirmed cases on 2/26, the day of POTUS's press conference, the WHO has 53 confirmed cases. The WHO director General said that the following countries ahve not had new cases in 2 weeks. The number I give is the number of confirmed cases for those countries: Belgium (1) Sweden {1} Finland {1} Cambodia {1} India {3} Nepal {1} Philippines {3} the Russian Federation {2} Sri Lanka {1} The lack of spread in countries with such low totals is good new but hardly evidence of the infection peaking. The US has relatively few new cases but we know that testing is almost non existent. 450 or so tests had been given by the 26. Last: An analysis of fearless leader's press conference fantasies
  4. I have done that at wine tastings where someone left an untouched glass of great wine.
  5. Missed opportunity! You could have catfished their's and had leftovers for lunch!
  6. Leftover salad Lentil sloppy joes on whole wheat hamburger buns Pickles Cape Cod potato chips The sloppy joes were a Katie Lee recipe from the food network app. They were pretty good, with mashed avocado as a spread on the buns. Definitely a lot more fiber and less fat than beef sloppy joes but the same kind of flavor.
  7. I ate at Aracosia last Tuesday. Service was a bit backed up so the owner gave us each a glass of wine while we sat in the lounge, Nice. New to Afghan food we were suggested to order one grilled meat platter and one vegetable sampler. Both were superb. Funny the couple next to us left most of their food over as they said it was too spicy for their taste. We did not agree and cleaned our plates. Spicing was complex and fresh. Owner came by at the end to ask how everything was and to let us know that food is all cooked fresh with no butter. This was really good and we will probably go back often.
  8. I will follow up with updates for sure! One thing I found rather surprising, and kinda excited about, is that a local business was very excited to host my cooking club. Not sure if any of you are familiar with Ploughman Cider, but they recently opened a taproom in downtown Gettysburg. They have cider on tap, and also offer sale of bottles, and weekly host musicians. There is no food service at the taproom, so Im not sure how the rules of having a potluck at a taproom will work out, but Im willing to see how it all plays out. I have no idea what is in store, but I know these outings will be fun, and convivial, and that is what my goal is.
  9. This could be an option, if participants are open to hosting and don't mind a bunch of strangers in their kitchen. I will pitch this out to my group of participants. Thanks for the suggestion. I think a "chopped" theme would be fun, or just come together to learn a recipe would be great as well.
  10. I have attended couple that were hosted by a library in Philly, and that is exactly how it works. There was a sign up sheet, and participants listed what they would be preparing from a book that was selected. Its was a great deal of fun, and created traffic for the library. The vision I have for the book club I will be hosting will be a bit less structured. The local libraries in York do not have multiple copies of popular cookbooks, so I may set a theme for the cookbook party that may end up up being a general cooking club with inspirations from cookbooks.
  11. Regarding masks, here's a clip from a Post article today: <<<<<<< And those surgical masks? If you’re not sick, you don’t need to wear them — and you certainly don’t need to buy every box your local pharmacy has in stock. “The main point of the mask is to keep someone who is infected with the virus from spreading it to others,” Brewer said. The CDC agrees, writing on its website: “CDC does not recommend that people who are well wear a facemask to protect themselves from respiratory diseases.” Common surgical masks block the droplets coming out of a sick person from getting into the air, but they are not tight enough to prevent what’s already in the air from getting in. There are specialized masks — known as N95 masks because they filter out 95 percent of airborne particles — that are more effective, and some online retailers are sold out of them. But there’s a problem: The masks are difficult to use without training. They must be fitted and tested to work properly. “If you just buy them at CVS, you’re not going to do all that,” Brewer said. “You’re not going to get it fit-tested, and you’re not going to be wearing it properly, so all you’ve done is spend a lot of money on a very fancy face mask.” >>>>>>>> https://www.washingtonpost.com/health/2020/02/26/how-to-prepare-for-coronavirus
  12. H Mart in Annandale had a tub of recently disceesed crabs and lobsters. fter smellnig them to make sure there were in fact recently dead, I bought one and took it home ofor steaming. We enjoyed the dearly departed with Veganaise, and yuzo & tamari, some bread from the near by bakery, and a chinese mustard quickly blanched, then marinated in soy, ginger juice, lemon juice, garlic & sriracha. Draft Makkoli {unfiltered out of a bottle} Speyside Maccallan 9 year old malt.
  13. We tried to order face masks for our Hong Kong employees in January - there were no supplies online. I think you missed by more than a day.
  14. Yesterday
  15. Up Columbia Pike a few blocks, Idido's Coffee House has begun serving wine at happy hour. As much as I love this coffee house, certain things in this world are doomed.
  16. Things to come. Nice space. But then again most of the places in Del ray that are closing were refurbs of something old and tired. Catch on the Ave was created out of Caboose cafe. Charlies was created out of Fireflies. Bon Vivant was an old office space. All were upgrades to the previous spot. Again maybe that is not what that neighborhood wants. I hear often people say over and over "we want a place for families to stretch out.
  17. The recipe, with some little changes and a bunch of my annotations. The recipe has a huge amount of oil. I cut back some, especially for the almonds. The oil is a crucial component of the flavor of the sauce but, yes, it's a lot. PASTA DI CARNEVALE Mardi Gras Pasta Source: _Mimmetta Lomonte's Classic Sicilian Cooking_ (Simon & Schuster, 1990) Serves 10 [as a first course] 2 large carrots, diced very small 1 medium onion, cut into very small pieces 2 cloves garlic [I crush or mince these, but the recipe doesn't specify] 2/3 cup olive oil, plus 4 tablespoons for toasting almonds 1 1/2 pounds pork loin, boneless, no fat; cut into 7 or 8 slices [I find that fewer, thicker slices shred better at the end.] 1/4 cup dry white wine 12 ounces tomato paste 1 1/2 cups water 1 teaspoon salt 1 1/2 pounds rigatoni 1 cup whole almonds, skins on, toasted*, crushed coarsely 1 teaspoon ground cinnamon 1 teaspoon black pepper, finely ground 1 cup grated Pecorino Romano, or other Pecorino such as Sardo or Sicilian, or other sharp cheese [I've substituted Asiago with good results] In a large skillet over medium-low heat, cook the carrots, onion and garlic in the oil until aromatic. Increase the heat to high. Add the pork and sear it. Add the wine, let it evaporate for about 30 seconds, then add tomato paste, 1 1/2 cups water, and salt. Stir well. Bring to a boil, lower the heat, cover and simmer until the pork can be shredded by pulling it apart with a fork, about 1 1/2 to 2 hours. Shred the pork, return to the sauce, and set it aside. Coat a baking dish, approximately 9x12x3 inches with oil. [I don't find this big enough and use my largest lasagna pan.] Preheat the oven to 375F. Cook the pasta until al dente. [I've been reserving some pasta water because sometimes the sauce cooks down more than others and can use a little enhancement.] Toss the pasta with the crushed almonds, cinnamon, pepper, meat sauce, and 1/4 cup of the cheese. [I find that it's best to mix the spices straight into the sauce to spread them evenly. Otherwise, you can end up with spices caked on the pasta.] Pack in the baking dish. Top with the remaining 3/4 cup cheese. Bake in the oven for 15 minutes. Turn the oven off and let the pasta rest in it for an additional 15 minutes before serving. * To toast the almonds: In a heavy cast iron skillet over medium heat, very quickly stir the almonds with 4 tablespoons of olive oil until they crackle. Remove from skillet and blot with paper towels. Allow almonds to cool before crushing and using. [I do this while the sauce is simmering.]
  18. Rental, I drive. Sixt is a budget priced and flexible rental company. Locations at airports railways & downtown. I've been to Antibes and St. Tropez forty years ago. All I remember about them is expensive boutiques and bad traffic. Here are two full day trips I would take, one by car, one by train. By car, go 10 miles beyond Ventimiglia to San Remo. I've not been, only because I ran out of time. Then work your way back. By train, to Marseilles, (2 hours), then 20 miles north to Aix. Afternoon back in Marseilles, old town/port. Old town/port in Nice is right beside the road to Italy.
  19. Our pizza rankings so far: 1. Sorbillo 2. 50 Kalo 3. The other Sorbillo More to come... plus some words on the Seafront Pasta Bar (go!) and various other Naples experiences.
  20. I'm feeling bad for all the local Chinese restaurants losing business because of the coronavirus. I did carryout last week and will go for Peking duck this weekend. I have to show support for my peeps.
  21. I'm not one to tout places like GoodRx.com, and I'm sure all my privacy has been compromised, but ... I got a prescription filled at a major pharmacy recently, and my insurance wasn't going to cover it. It was going to be over $90, but with GoodRx.com, it was under $15. It took me about five minutes to sign up on their website - I had to give up the essentials (name, address, birthdate, etc.), but I quite literally saved $75. I just showed the pharmacist the coupon on my phone, she scanned it, and it took about an extra ten seconds. Apparently, GoodRX.com has made deals with corporate headquarters, so the individual pharmacies get reimbursed for the discount (I've asked two pharmacists, and they couldn't care less whether or not you use this - they're happy to accomodate people). Anyone paying out-of-pocket for a prescription at a major pharmacy will probably save money - perhaps considerable money - with GoodRX.com. Don Rockwell
  22. I had a really nice brunch at Del Ray Cafe a couple weeks ago - and it was packed. PS - What you fear "SOS" may be alluding to ... it is.
  23. All the closings in Del Ray are a bit disheartening. Especially as this fits what so many people said they wanted- healthy, vegan option, vegetarian options, it had a nice meeting space for groups. I wonder if it is just coincidence, or a sign of things to come.
  24. Yeah, I really just don't understand why the complete re-brand, and why not keep a bakery as sugar shack inside each restaurant and say like Elizabeth's featuring the Sugar Shack bakery. I feel like the new name is confusing, and not strong, while the Sugar Shack brand name has a real following. I get wanting to offer more foods during the day, I just feel like this was a bit odd in the what/why/how.
  25. Thanks CB! I've heard the Friday market it not to be missed. And back to your initial comment, when you say, "I've always hired a car", does that mean you rented one or hired a driver?
  26. [Nobody here cares about your politics. ] The coronavirus is incidental; the internet is what has changed everything.
  27. Don't assume that just because I subscribe to Marginal Revolution, I'm a Libertarian. Here is the full story, via Michael Nielsen.
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