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LorettaEChi

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Posts posted by LorettaEChi

  1. Ooops! The reservation is under the name Chi, not Loretta (which I believe in a previous email I said was the reservation name). So the reservation is for 12 people at 7pm tonight (Sunday, January 18) at Pacifica Cafe, Gaithersburg, MD under the name Chi. My cell is 301-204-4990.

    Loretta Chi

  2. I have now changed the reservation to 12 people at Pacifica Cafe at 7pm tonight. We still only have one duck, but we can order other dishes as well. My cell is 301-204-4990.

    Loretta

    I would like to go, if there is room, and DH will go, as well, if there is room.
  3. I made reservations for eight people (I can change it to nine) for 7pm. The reservation is under "Loretta". I only reserved one duck as the person who answered the phone said that is enough if we order some other stuff as well.

    Loretta

    Uh, I'm a +1! (I count as two.)
  4. Right now, I have six people including Ray and me. In order to acccomodate our latent Eagles fan, I am willing to change the time to 7pm. Please everyone let me know ASAP as I will put in the reservation today.

    TheMatt

    Sphere777

    hm212

    dalii

    Football over food? DonRocks, please mete out appropriate punishment.

    NB: Now, if it were the Broncos...

  5. For some time, Fun Guy and I have been meaning to try the Eight Treasures Duck at Pacifica Cafe, 621 Center Point Way, Gaithersburg, Maryland, 301-519-1488 (see the attached article -- the description of Pacifica Cafe is at the end of the article) but the dish is so big even we cannot possibly handle it by ourselves! So we're proposing an event on January 18 (Sunday but a long weekend) at 6pm. I just called the restaurant and was told the dish is now $38 and can feed 10 people. We'll see about that -- they have never seen a Don Rockwell group in action! Reservations must be made at 24 hours in advance since the duck takes a long time to prepare. I would like to keep the group to 10 people.

    Three_Tastes_of_China_Article.pdf

  6. Fun Guy (Ray LaSala) and I (Loretta Chi) will attend the Four Sisters event.

    New year, new list of

    UPCOMING $20 TUESDAYS!

    Anyone who wants to join is always welcome! Post here or PM me or the coordinator to get on the list.

    Wednesday January 7th, 7pm, Four Sisters (Vietnamese), Merrifield, VA

    Coordinator: Tweaked

    Checking out the new digs for the old favorite (which used to be called Huong Que, but is now officially named as the English translation Four Sisters)

    Tweaked

    DanielK

    TheMatt

    Scott Johnston

    cucas87

    catharine

    MBK

    Ericandblueboy +1

    aaronsinger

    StephenB

    Thursday, January 29th, 7pm, Hong Kong Palace (Sichuan Chinese), Seven Corners

    Coordinator: catharine

    catharine

    MBK

    Ericandblueboy +1

    DanielK

    TheMatt

    grover

    StephenB

  7. Has there been a day set for this? 'Cuz Fun Guy and I would be interested in partaking...

    I'm just responding generically to what we've done in the past for DR.com dinners at Asian places.

    I went there many years ago, and don't remember my meal there. The menu looks pretty extensive, but the set menus don't seem to span the breadth of the menu, IMHO.

  8. Hi All-- driving home last night I noticed a "Now Open" sign on the door of a tiny shop in the shopping center just south of Penzey's and across the Pike. (Sorry, that's a specific as I can get-- the Pike is one long ugly strip mall to me)

    Anyone know the scoop?

    Off topic: Does anyone know where I can buy a pair of "Kielbasa Factory" boxer shorts?

    Mushman and I tried some of the traditional polish kielbasa with garlic. It was wonderful-- juicy, slightly smoky, and not particularly garlicky-- sliced, fried, and served with scrambled eggs.

  9. Ray’s Famous Cole Slaw

    1 Med Onion 70 gm

    2 Tsb Sugar 25 gm

    ¼ tsp Salt

    ½ tsp Red pepper flakes

    1/8 tsp Celery seed

    5 Tsb Cider vinegar 75 gm

    ¾ Cup Mayonnaise 180 gm

    ½ Cup Sour cream 120 gm

    1/3 Red bell pepper 100 gm

    1 Carrot 100 gm

    1 Tsb Minced fresh parsley

    1 Green Cabbage 1 kg

    Dressing:

    Grate the onion. Add sugar, salt, red pepper flakes, celery seed, vinegar, mayonnaise and sour cream. Wisk until smooth.

    Vegetables:

    Core the red pepper, removing seeds and ribs. Shred pepper finely crosswise with a sharp butcher knife. Wrap shreds in a paper towel and wring out moisture.

    Peel carrot and cut into long shreds using a box grater. Wrap shreds in a paper towel and wring out moisture.

    Cut cabbage in half top to bottom. Cut each half into thirds top to bottom to yield six wedges. Remove the core from each wedge, and shred each wedge crosswise as finely as possible.

    Assembly:

    Mix vegetables, toss with dressing and serve.

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