Malawry

I stopped by while visiting with friends today. I tried the megajolt and the salted caramel. The caramel was so good I was sorry I got two flavors of ice cream instead of one. Nice swirl of caramel and occasional lumps of salty burnt sugar in a creamy, rich base. Highly recommended. I considered getting the brioche ice cream sandwich, but decided on just ice cream today. Has anybody tried it?

Thanks for the post, Brian. Is the place kid-friendly? We may have to try it next time we're around. I could seriously mess up a Cuban sammich and a cafecito. Are the sandwiches assembled to order at lunch? The last time I was in Miami, I had to avoid dairy (my son wasn't tolerating it if I consumed cow's milk and then nursed him), so I never got my mitts on a Cuban sandwich. This is giving me hope that I won't have to wait for my next Florida visit to indulge. (Getting downtown to Ceiba is nearly impossible with a baby in tow, alas.)

FWIW, Smith Meadows also sold at the Takoma farmer's market, at least back when I lived in Takoma. (And at the farmer's market, they had more selection than what TPSS carried.) Maybe my standards are lower too. I'd still shop there regularly if I lived in the area, though I don't think it's such a great store that it's worth traveling to if you live closer to some of the other coops in the region.

I was a member of TPSS for several years, only resigning when I moved out of the area. There was a shift a few years ago when they decided to start selling meats--a big vote was put to the membership, and some of the vegetarian members were really worked up over the issue. (I remember being actively lobbied whenever I'd stop by, which was at least once a week.) I never expected a real meat counter and I don't think I ever bought any meat products there except for the occasional piece of smoked trout for tossing in a salad or something. It's just one of those things that Whole Paycheck does much better at a comparable price point. The produce has been up and down in quality over the years. When I left close to 2 years ago, it was on the upswing again. I know they've had trouble retaining a committed produce section manager. Still, I bought my carrots, swiss chard and winter squash there happily when the farmer's market thinned out in the off-season. Some things I think TPSS does particularly well: They have excellent bulk bins--the best I've seen in the area, although Common Market in Frederick gives them a bit of a run. Almost everything in the bulk section is high-quality, and it's often an excellent value too. I especially loved the mixed nuts and the oats. They carry a better assortment of eggs than anybody else in the area, too. Fertilized, organic, brown, whatever you want from all local producers. They also carry a great selection of tofu and other vegetarian proteins, whatever you think of those foods. And their chip selection is also great for snackers--with both more value-priced lines like Bearitos and the more upscale Terra type brands. I think they have a good selection of breads from local bakeries on-hand, too. I can fulfill almost all my bread needs between products from Firehook, Spring Mill, and Uptown Bakers that TPSS resells. You will also be hard-pressed to find a more responsive market, if you take the time to comment. They responded to and followed through on almost every single request I made over the years I shopped there. No such luck at Whole Paycheck. I do understand some of the frustrations ya'll express, and I'd never pretend that I could do all of my shopping at TPSS. I didn't, not even when I was a vegetarian. As I added meat back into my diet I found myself relying more on Giant and later Whole Foods after they got going in Silver Spring. But I find it hard to believe TPSS has turned into teh suck in under two years. Maybe I should move back and start taking names if so.

Yes, I use their buttermilk when I am able to find it. I actually have some in the fridge right now, which I used for whole wheat pancakes for some guests last weekend. I think the remaining cup will go into some biscuits this week.

There's one coming to Frederick, too. Though with the Common Market in Frederick, I'm not sure it's necessary--Common Market carries some of my personal favorites like the aforementioned Trickling Springs milk and the Spring Mill breads found at MOM locations.

If you're willing to drive out to a location near Charles Town, WV this coming Tuesday, I'm teaching a tapas class from 6:30-8:30pm. PM me for details. I have taught tapas classes at Frederick Community College before, but I don't have one scheduled this semester--check back in the fall. Also, DiningInFrederick took an interesting-sounding class at Isabella's, a tapas place in downtown Frederick, MD. Maybe he knows more details on future offerings?

Definitely. What will you do with the enriched stock and poached meat?

It's a snow day out here, so I won't be teaching that knife skills class tonight after all. I guess there are some benefits to living on the rural edge of suburbia. I think you people have it all wrong. You're supposed to make veal stock when it snows. And then turn it into demi if it keeps snowing. Unfortunately (well, not really), I'm flush with both veal and duck demi, so I won't be doing that today. But I would if I didn't already have a big supply on-hand...

What about Chipotle and Potbelly? Chick-fil-a? BAJA FRESH??? I mean, if Red Lobster is on board...

Masa. Foie gras shabu-shabu, SVP. I'd return to the Time Warner Center the next night to visit Per Se. I'd also go to Momofuku Ssam Bar and Pegu Club while I'm planning this fantasy NYC weekend. Around town, I sure would like to get out, period. Almost anywhere would do. I miss eating chicken and fries and cookies at the Palena bar. Going someplace new and sexy like Central would be fun, too. I'll be in London this spring. What are my culinary fantasies there? You tell me.

You can always be a great amateur cook and even dabble in the professional world occasionally without risking your financial security and without going to culinary school. Also, you don't have to work in a restaurant kitchen to be a professional. I don't--I teach, I cater, and I do some food writing to make up my income, and the work is very satisfying. (It can still be high-pressure--particularly the catering--but at least I am not subject to the stereotypical screaming chef, nor am I shoved off to pastry or garde-manger because I am female like I was in some restaurant kitchens.) I went to culinary school, and I'm glad I did--it opened a lot of doors for me and it really amped up my culinary knowledge. It's what allows me to speak and write with real confidence and knowledge when it comes to educating people about food (which is definitely my favorite thing to do). I don't think it's a bad idea to work part-time a little to see if you really like it before making that kind of investment or leaving the day job behind, though. Hell, I often hire passionate amateurs for catering gigs to give them an insider's perspective--they're less likely than professionals to try to tell me how to do things, and I like teaching as I work. If you don't want to pay for classes at L'academie but you have the time to take them, you can look into assisting during their recreational classes. Assistants are unpaid, but you get to attend the class for free (you do spend time prepping, fetching equipment, and otherwise supporting the instructor--but that alone can be very educational). I would recommend that you consider all the different places a cook can work before making any decisions as to what kind of cook you want to be. The demands on a restaurant line cook can be very different from those on a catering cook, a baker in a patisserie or boulangerie, a corporate chef, a private chef, or somebody doing R&D. Yes, everybody knows how sexy those restaurant line-cook jobs and the chefs they report to are, but they are not the entire industry--I personally value having most of my nights and weekends with my family and don't miss the schedule of the restaurant world at all. There's room for all types.

Actually, Tuesday is looking better at this point. 11:30 at Joe's Tuesday is ok with me--with the baby, it's usually easier to eat earlier before the room is packed anyway. Anybody else in? I've shopped at Yekta Market, but didn't realize they had kebabs. But really, good Asian food is impossible to find out here, so I'd rather hit Joe's. (I'll probably buy some BBQ to take home from Urban for dinner.)

If the mom is nursing, some calorie-dense foods she can eat with one hand while nursing are very helpful. A close friend brought me these fantastic oatmeal cookies right after Colin and I came home from the hospital--oatmeal is a galactagogue (encourages lactation) and the cookies were packed with things like brewer's yeast and flaxseed for extra nutrients. Plus they had chocolate chips in them. I've made them for other new mothers since and they are always received well. Other foods in this vein: good nuts, especially if they're treated to a saute in butter and spiked with salt and seasonings. Total yogurt (well, that's sorta 2-handed, but I managed to down it anyway). I had packed tons of chili and gumbo into the freezer and planned to make a bunch of other stuff in that vein when I broke my arm at 8 months. I also had packed away several cakes and several deli cups of assorted flavors of Italian buttercream before the arm incident. These cakes were very helpful since my parents and lots of other people were constantly in and out of the house once Colin came home. (They also meant I was able to serve homemade desserts to the out-of-town Bris attendees the night before the Bris, and then I had coffeecakes and whatnot to put out with the post-Bris brunch--so there was something homemade even though I couldn't cook with my arm in the cast.) Some milder, sweeter versions of slow-cooked things you are comfortable with may be ok. I love spicy foods and was excited to no longer have heartburn and therefore be able to indulge postpartum. I don't know what sort of ethnic foods you make, but perhaps saucy Indian curries, Chinese clay-pot dishes, or pho would work ok--and they hold well.

I will likely be in town Monday with the babe to run some errands. Would love to see anybody interested for lunch on the Pike. I'd be into any of the Bob's or Joe's or A&J type places, or would be happy to go back to Urban BBQ. (Is there anything newer on the Pike that I'm missing? Besides the shabu-shabu place?) Anybody into it? I'm probably more flexible on time than ya'll are.

I can certify that Whole Foods and Balducci's will both make them for you if you call in an order, plus they might have them ready-to-go in their stores. (Call the catering dept at either store.) I used to make hundreds of them when I was a sorority chef because my girls' sorority had strawbs as one of their official symbols. Chocolate-covered strawbs have a very limited shelf life, but they're not hard to make yourself. I can post some tips if you like.

I'm teaching a knife skills class at Frederick Community College next semester. I think the cost is about $45 for 2.5 hours. There will be some demo (how to select a knife, holding, honing, sharpening, and some basic cuts) but it will be mostly hands-on. I am pretty sure it's scheduled for Tuesday, Feb. 27.

I welcome more Frederick food discussion. I am there at least once a week and will be there a lot more often starting in January, when I will significantly ramp up my teaching load in the culinary program at Frederick Community College. My husband and I are total sluts for sushi. We really liked the food at Roppongi (on W Patrick Street in a strip center set off the road) but the service was so totally beyond abysmal that we haven't returned. We usually end up at the sushi bar at Miyako across the road when we're in town, which is okay quality and has some interesting rolls on the menu--plus, they love our baby. Are there other, better places for sushi? We're not expecting Kaz or Sushi-Ko, just decent quality fish. Where is Pretzel Creations? I did a bread reconnaissance mission in downtown Frederick recently in search of good breads to buy for catering jobs. Proof bakes very little bread, but their dessert case is a wonder to behold in a town like this and I want to go back and sample some treats sometime soon. The breads from the Stone House are really quite wonderful, but it's hard to buy them for your business when they don't publish a menu and are so gruff when asked about special orders. Too bad--I am happy to stop in when I am around for some loaves or rolls. If you go to Frederick Coffee Company, be sure to pick up some of Randy Olmstead's Ganache Chocolatier truffles. He's a fellow instructor and L'academie graduate and I really like his truffles--nice thin walls with a tempered snap, strong but not overwhelming flavors. V. good. I like to stop by Hemp's Meats in Jefferson, MD on my way back home for custom-slaughtered beef--they sell me hanger steak at a rock-bottom price. I also like shopping at the newly relocated Common Market for bulk staples and organic dairy products--this is a really nice co-op and the store is quite large with a great selection of natural foods.

Au contraire. Though, except for my folks, everybody else at my home also lives in the sticks!

Menu for 11 adults and 4 kids: Cocktail hour snax: Spiced pecans Marinated olives Duck confit-cabbage strudel Chopped chicken liver Assorted cheeses Onion tart with thyme Gravlox The main event: Fried turkey, huzzah! Turkey gravy Cranberry sauce Stuffing Braised red cabbage Haricots verts with shiitake mushrooms and fried shallots Cheesy potato casserole (from a guest) Sweet potato casserole, Grandma's style Applesauce Dessert, from guests: Coca-Cola cake Pumpkin trifle Pear-raspberry crisp Fresh fruit Chocolate treats Everything's done but the turkey and gravy. :smile:

I think of turkey as more flavorful, but not really significantly greasier than chicken. It's not like duck or goose or anything. I let my turkey stock go LONGER than I do chicken stock and the result is definitely not oily. I don't put the skin in the stockpot, though, and I skim foam off the top and keep it at a slow simmer rather than a hard boil. I also chill it and pick off the fat before using it. After what I said earlier, I'm having to backtrack. My friends are bringing a turkey and a fryer this year to deep-fat-fry the sucker, so I'll need to make a turkey stock in advance to use for gravy. I will not just make a chicken gravy with no turkey fat or stock, although if I was roasting the turkey like I usually do I would stretch the gravy with chicken stock as I previously described.

I think a flash mob with everybody wearing Ortanique chef jackets would be funnier. Especially if Every. Single. Person. ordered a mojito. Unfortunately, I didn't nab a jacket before Ortanique and I parted ways. I feel sorry for Posh's staff having to run up and down those back stairs to and from the walkins. Believe me, I remember it well.

So this is a new one on me: I got a text message today from Posh telling me they just opened today and suggesting I stop by. I never text-message anybody and have no idea how they got my phone number to send me the text. It's especially weird to me since I used to work at Ortanique. Anyway, I suspect they just bought a list of Sprint customer phone numbers (or maybe bought numbers from OpenTable or something) and spam-texted a laundry list of folks. Did anybody else get this? It's a new type of marketing from my vantage point, that's for sure.

I don't make turkey stock before Thanksgiving. I save the liquid in the bottom of the roasting pan after I roast the turkey, strain it, chill it, and pick off the fat. I use some of the fat to make a roux and the gelatinous stuff underneath as the liquid base of the gravy, supplemented with some chicken stock from the freezer. As soon as I carve the turkey, I pitch the carcass into a stockpot with mirepoix and start a batch of turkey stock. I boil down the finished turkey stock to concentrate it and take up less freezer space. The turkey stock is a fantastic base for gumbo--so good that I rarely have any left for anything else.

I don't think I can, either. Sunday will present the rare opportunity for time en famille, and I don't think I can pass that up. The famous hush puppies will have to wait for a future occasion.