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MC Horoscope

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Everything posted by MC Horoscope

  1. Go here to see how it can be used in gumbo without roux, a la Vermilion parish: http://forums.egullet.org/topic/37077-okra/page-8 Post 240 (this should be in Wikipedia!) I can cook this in much less time now with a brand of okra I get at Fresh Market on Rockville Pike called Today's Harvest.
  2. Cajun fig cake from Enola Prudhomme: http://www.nytimes.com/recipes/6236/Enola-Prudhommes-Cajun-Fig-Cake.html You're so lucky to have a fig tree that bears. I had no idea how lucky I was growing up with fresh figs that mom would preserve. Fig trees were quite tall and we had to use ladders to pick the fruit and we had to dodge the wasps that hung around.
  3. Thanks for that word on the term Maryland softshell, Dean!
  4. Thanks for the Hunts tip. Some of our homegrown tomatoes are San Marzanos and others are Romas of a different name, but they all peel so easily for sauce if you just pinch them after blanching. The other garden tomatoes are much tougher to work with.
  5. A menu tired as Davey Johnson at a post-game presser.
  6. Even a casual remark ("Not as good as it used to be." "Get THIS. It's the only thing that's good at this restaurant. Forget the rest.") or a slip down the rankings on the Dining Guide for a particular neighborhood can absolutely CRUSH my willingness to try some restaurants that I may have perfectly enjoyed. I've got to be better at taking forcefully written reviews by confident sounding posters with more of a critical mind, especially when my own experience tells me something different though I can't write as forcefully or sound as confident!
  7. Exciting ending to today's game, for sure! I was there and the crowd was stunned when the Pirates tied in the top of the ninth. Nice to walk away with a good feeling, strangers high fiveing one another!
  8. I still mean to get the pan fried chicken one of these days! Joe H said it's the best thing they do, and I can believe it! It's just hard to pass up the seafood here.
  9. Rockfish with crab stuffing still a good suggestion! Delicious tonight! 4 fried soft shell crabs for $32. Always good service here in my experience.
  10. Point suggests to me a single location or unit or digit, not a range. Price point meaning price range is just a strange expression to my ears. IMO. Another one I don't get is 2-top, 3-top, 4-top for table for 2, table for 3, table for 4. Why even bring up the concept of top? Of course I eat on the top. Nobody ever eats on the underside of the table. It's just strange to me, adding nothing to the concept. Did they have tables? Yes, a few two clears, some four clears, and a few six to eight clears. They are clear on the top.
  11. Use a wine program to tell its height and weight, if it's left or right handed, and how it did in AAA ball last season.
  12. Had my first couple of eggplants this weekend. Vittoria, from plants. Have some Ichiban that are producing 4 on one plant right now, with more flowers on it!
  13. Can't tell if they're moving or expanding, but Fishnet gave a thumbs up to the guy who asked if he's destroyed the Berwyn place yet. Sad news for me if they move out of College Park. I guess it's better for Fishnet though.
  14. No matter how many times I log in to the Post then log out, and read as many articles as I want, way more than 20, I periodically get a pop up saying I've used up 3 of my 20 articles for the month, or another one that says 10, then it goes back to 3, 3 again, maybe 10 next time. I never see any value other than 3 or 10. I don't think it's really tracking the number of articles we read at all.
  15. They missed it big time on harassment by supervisors, but I'll drink to SCOTUS today.
  16. Still probably my favorite piece on Cajun food: http://www.nytimes.com/2002/12/04/dining/it-takes-more-than-crayfish-to-make-a-cajun-wiggle.html?pagewanted=all&src=pm
  17. Refers to my confusing horoscopes by Lloyd Schumner, retired machinist and board certified astrologer on The Onion. And MC Hammer.
  18. Hooray! Blackberries are great when cooked too! Blackberry (or fig preserve) tarts are among the best things in Cajun cuisine.
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