curls

For those in Loudoun County, there will be a drive thru market with the following vendors: Profish, Metropolitan Meat, Seafood & Poultry Company, Coastal Sunbelt, and Bear Chase Brewing Company. More information from WTOP: "Shuttered Restaurants Spawn Drive-Thru Market in Loudoun County" by Neal Augenstein on wtop.com --- Profish (lion)

Thank you very much for the information @Deborah Lee!

Beautiful and delicious! Where did you buy the spot prawns?

2nd Clarity order! Picking up a brisket dinner tonight.

Ordered a dinner from Clarity today — looking forward to it!

Ranch Gordo pinto beans are cooking in the crockpot. Dinner plan for tonight is pinto beans, sausage, and rice with some green vegetables (possibly frozen spinach). May bake some brownies or cookies for dessert

Sorry, no experience with this kind of bookclub but it sounds interesting. How are you structuring yours? Does everyone cook one recipe from the book and bring it to bookclub?

Did you season & sear the pork chop post sous vide?

Sorry that I won't be able to participate this time. Have fun making tamales! Please post pictures.

@NolaCaine I recommend starting with Kenji's recipes on the Anova site, the recipes at Chef Steps, and Douglas Baldwin's website (links included below). Hope you enjoy sous vide. I like it a lot for cooking chicken and turkey breasts. https://recipes.anovaculinary.com/?searchString=Kenji&categorySlug= https://www.chefsteps.com/gallery?generator=chefsteps&published_status=published&difficulty=any&sort=newest&premium=everything https://www.douglasbaldwin.com/sous-vide.html

Please put me down as a maybe for tamale making on 8 December. @weezy approximately where are you located?

BreadFurst has them and they are delicious.

Went searching and found a few recipes and varities of bao (steamed, baked, steam fried, soup dumpling, savory, sweet, etc.). I'll include the links below. Which kind of bao were you interested in making @ktmoomau? I'm looking forward to this. 🙂 Pineapple Buns (Bolo Bao) https://www.splendidtable.org/recipes/pineapple-buns-bolo-bao Pan-Fried Leek Buns (Shui Jian Bao) https://www.seriouseats.com/recipes/2015/03/pan-fried-taiwanese-leek-buns-shui-jian-bao.html Roast Duck in Steamed White Bun https://www.cuisine.co.nz/recipe/roast-duck-burger-with-hoisin-sauce-in-steamed-white-bun/ Steamed BBQ Pork Buns (Char Siu Bao) https://thewoksoflife.com/steamed-bbq-pork-buns-char-siu-bao/ Chinese BBQ Pork Buns (Baked Cha Siu Bao) https://thewoksoflife.com/chinese-bbq-pork-buns-cha-siu-bao/ Taiwanese Pork Belly Buns (Gua Bao) https://www.seriouseats.com/recipes/2014/04/taiwanese-pork-belly-bun-recipe.html Bao Buns With Red-Braised Pork Belly https://food52.com/recipes/76796-bao-buns-with-red-braised-pork-belly Steamed bao buns https://www.greatbritishchefs.com/recipes/steamed-bao-buns-recipe Steam-fried bao buns (Sheng jian bao) https://www.bbcgoodfood.com/recipes/veggie-bao-buns and a variety of bao recipes & videos from Andrea Nguyen https://www.vietworldkitchen.com/?s=bao

I have tickets to a show that evening, think we’ll be done before 7? Other than that, sounds like a good plan. Do you already have a recipe that you like or have multiple recipes you would like to test?

Ditto what lion said.

I’m interested and 5 or 19 October would work for me.

Last table, back towards back wall of the restaurant.

Sunday's Duck Dinner was delicious! Thank you Dean, Kay, and the Grotto staff. If you love duck, I highly recommend going to the next Duck Dinner.

@ktmoomau I don't know how to make bao buns or saltenas but would also be interested in learning how to make them. I'm sure I have a few cooking skills that I could share. I'm interested in learning how to make choux paste, grougers, eclairs, etc.. and would like to have enough people around to enjoy them (don't want to end up knee deep in choux paste experiments).

Social Burger in Vienna has a nice burger.

Thank you very much for the recipe and tips @smithhemb.

Would you mind sharing your instant pot clotted cream recipe?

The comparison was so long ago that I don't recall but based on your review I 'd like to give Pioneer's pit beef another try. I'll report back when I do.

It has probably been over a decade since I compared The Canopy to Pioneer but at that time I definitely thought that The Canopy had a far superior product. I had the pit beef at The Canopy a few months ago and it was great. May have to give both of them another try and see if Pioneer has improved... but this time of year, if I'm heading to Maryland, I'm going for steamed blue crabs. FYI Steve Raichlen has a rather good recipe for pit beef, https://www.nytimes.com/2000/06/28/dining/how-to-say-barbecue-in-baltimore.html. And Chris Capellini, from Dizzy Pig, just published his pit beef recipe, https://dizzypigbbq.com/recipe/maryland-pit-beef-with-creamy-hopradish/. When this heat wave breaks, I'll try Chris' recipe. If your making this at home it is best to slice your pit beef on a meat slicer.

Sounds interesting. How did it turn out?