curls

Did you get a response to my question... is there a way that clicking on the topic heading can take a signed in user to the last item they read in that topic?  I will note that eGullet has this feature & I suspect that they are using the same version of Invision software that donrockwell.com is using.

Crabs at Harris Crab House last night. Not sure where the crabs were from but they were medium heavy to heavy and the meat was sweet. Hopefully we are headed for a great blue crab season.

Can the system be setup to take you to the first unread post instead of always starting at the top of the page? I think it used to work like this before the upgrade. Then if you left the number of posts per page at 100, we wouldn't have to scroll so much to get to the last thing we read.

10 hours ago, DonRocks said:

I can probably find you one. I set the number of posts per page to 100 - it used to be 50, but it can be anything you want.

This is a result of me never using the website on mobile phones; I didn't even think of this, but I can change the number in a matter of seconds.

Here's one vote for going back to 50 posts per page.

1 hour ago, Choirgirl21 said:

Thank you, this helps at least! Any idea if the site will retain this preference or if we will have to click on it each time? I really hope the former.

It retains the preference for me. Hope it does for you too!

On 4/19/2016 at 1:44 PM, Deac said:

Thanks. I just pulled it up on my phone, and, for example, the Baltimore restaurant forum description takes up the near entirety of my screen -- iPhone 6S with default text size.

@Deac have you tried the "Show condensed view" button at the top right of the Unread content page (http://www.donrockwell.com/index.php?/discover/unread/)? The "Show expanded view" button is a square & the "Show condensed view" button is a square with a line on the left & bottom.

Hank's Pasta Bar

If you are considering Wolf, Sub-Zero or Asko I strongly suggest you visit Fretz in Columbia.  They are not a dealer but a showroom with a vast array of products on display.  Very knowledgeable staff who can explain every feature and nuance and they have most options and models in their showroom.  I have already bought my appliances but they were able to answer several questions about the French cooktop which am getting.

They host a complimentary dinner once a month, demonstrating use of many appliance and features.

I second the Fretz recommendation. Helpful salespeople, huge showroom, and a lot of working appliances to try out.

Another potential category best food trucks

Ditto all the above categories with some additional categories:

• best deli
• best take out
• best supermarket hot bar & restaurants (rating the selections at H Mart, Wegmans, Whole Foods)
• best desserts
• best retro desserts (baked alaska, watergate salad, pineapple upside down cake, rice pudding, pudding, etc.)
• best pastries
• best breads
• best bagels
• best ice cream desserts (coupes, ice cream cakes, baked alaska, etc.)
• best ice cream shop
  • best shake / best malt / best sundae / etc.
• best frozen yogurt
• best gelato

Made corned beef & braised red potatoes for dinner tonight. Happy St. Patrick's Day!

Made a strawberry yogurt pie for tomorrow - 14 March.

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Homemade Pita Bread (Tweaked)

Well we went to the Old Stein Inn before your replies but thank you, will keep that information in mind for the next visit. We split a pretzel for an appetizer. Nice texture and taste but smaller than expected for $8. I enjoyed the chicken schnitzel with spätzle and applesauce (substituted applesauce for their red cabbage). Nothing wrong with the red cabbage... I just tried it a few years ago, and while good, my mother's version is much better. Almost everyone else at the table ordered the sauerbraten. Did not get a chance to try the sauerbraten but everyone said they liked it. They have a very nice draft and bottled beer selection.

Surprisingly they did not offer apple strudel or apple cake for dessert. I had the dessert special of the day, a belgian waffle with ice cream, hot fudge, and butterscotch -- very tasty.

Has anyone been here more recently? Recommendations on what to order?

Shepherd's pie (with ground beef). Went to the store looking for ground lamb but did not find any today.

Found a website for Ray's Hell-Burger that includes a menu (and matches the info above from DaveO and DanielK). Describes the Steak and Cheese options and the hamburger options. Definitely looks like the bone marrow and foie gras options are currently not available.

Sirloin steak with Penzey's Chicago Steak seasoning and broccoli.

I have a food saver too. Anything that I put in the freezer for long term storage gets vacuum sealed. Not doing sous vide, maybe someday.

If I want to seal liquids, I freeze them in a container first, then pop them out of the container and into a food saver bag to vacuum seal. For raw poultry and beef (items where liquids may cause a problem with sealing) I put the items in the bag & have the bagged items hanging off the counter top while running the vacuum sealer. This helps prevent the liquids from creeping into the unit and stopping a seal. Think I first read about both of these tips on eGullet.

Also useful if you buy a large container of almond paste (or something else that will last a long time... if it doesn't dry out first). When I purchase a few pounds of almond paste, I parcel it out into 8 ounce portions and seal the individual portions & tuck them in the fridge for later use.

Valentine's dinner:

Cheese fondue made with gruyere & emmenthaler cheeses and served with bread, apples, and broccoli. Planned to make a chocolate fondue for dessert but we filled up on cheese. May make the chocolate fondue next weekend.

So glad to have homemade chicken & beef stock in the freezer. Used the chicken stock and a few veggies to make chicken noodle soup.

This week I saw the Not Your Father's root beer at the Trader Joe's in Centreville.

Love the confidence! Welcome, curls.

Just so we know what types of questions to ask, what are your areas of expertise, both cognitively and locationally?

Thank you for the welcome to your site! I have a bit of experience in cooking, baking, and candy making... hopefully I can add to those discussions on this forum.

Hello. Long time lurker, new member. Looking forward to being able to post my own food & dining questions and provide answers to your questions.