zoramargolis
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Everything posted by zoramargolis
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last night: green salad lasagna bolognese with homemade ricotta blended with basil vanilla ice cream with kahlua 2012 Kim Crawford sauvignon blanc
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bolognese with eco-friendly ground beef and ground pork. also made ricotta and spiced red wine marinade for pork cheeks today: it's been a busy in the kitchen day. -
Fishinnards uses one all the time for his Thai recipes. Perhaps he will chime in here with good reasons to get one.
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It was with Medvedev, actually.
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pork--it is the traditional meat for pozole
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Last night: dinner for BIL visiting from Bangladesh, and niece, who lives locally. He is a longtime no-alcohol vegetarian who has recently decided to also become gluten free. Niece is an enthusiastic wine drinker who is cautiously becoming an omnivore after growing up with tee-totaling vegetarian parents, and has tried many "firsts" at my house: eg. squid, shrimp, chorizo. But I decided to do an all-gluten-free veg meal. Afterward, J., the committed carnivore ("isn't there going to be any meat?") had compliments for the meal, and repeated them again this morning. High praise for a meatless meal! baba ghanoush made with eggplant roasted in the woodstove, goatmilk labneh hummous made with home-cooked chickpeas (I love my pressure cooker!) spicy olives, marcona almonds cubed Prima Donna gouda tortilla chips for BIL, non-gf multi-grain za'atar crackers for the rest of us 2012 Botani dry muscat pomegranate mocktail for BIL grilled golden cauliflower, arugula, grape tomatoes and dill with mustard-caper vinaigrette (adaptation of an Ottolenghi recipe) slow-cooked, stone ground polenta pan-roasted mixed mushrooms (crimini, shiitake, king oyster, enoki, dried wild porcini and lobster) with chopped fresh herbs and reggiano oven roasted asparagus 2009 La Grande Ribe centenaire cdr spiced wine-poached bosc pears with vanilla creme fraiche
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panko-crusted, pan-fried sole filets remoulade sauce oven-roasted asparagus roasted potatoes with olive oil and sea salt TJ's chocolate sea salt almonds 2013 Royal steen (South African dry chenin blanc)
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I thought all canola oil smelled fishy. Then I found out that is characteristic of canola oil when it is heated to a high enough temperature for frying. Here's what Cook's Illustrated says: "When subjected to high temperatures, the unsaturated fatty acids in canola oil break down and take on a subtle fishy taste." I like to use grapeseed, peanut, or rice bran oil for frying.
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1725 Wilson Blvd. Isn't that the old Ray's Hellburger/original Ray's the Steaks address?
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I rarely cook Chinese food at home, but I bought three Japanese eggplants the other day. so, last night I made: eggplant with ground pork in black bean/garlic/chile sauce (pork was shoulder from Whole Foods, ground in my Cuisinart) savoy cabbage with tofu and ginger Temaki koshihikari rice Fat Tire
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last night: meat loaf made with eco-friendly ground beef and ground pork. mashed potatoes creamed spinach
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Unfortunately, no. Like you, I much prefer the Nathan's natural-casing hot dogs, and buy them when I can. J. eats hot dogs for lunch several days a week, and of the reasonably priced available options, he prefers Nathan's to Hebrew National. So, I got a big package of Nathan's that I saw at Costco, which I broke down and re-packaged for the freezer.
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Yesterday was chicken stock, and garbanzo beans. The chicken stock chilled outside overnight. Today I remove the fat and strain it through a muslin towel.
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A 'Secret Document' Tracks D.C.'s Food Writers
zoramargolis replied to mdt's topic in News and Media
All the important local critics, eh? Where's Don's profile? -
A Chat With Dr. Linda Perry - Archaeobotanist (www.fossilfarm.org)
zoramargolis replied to DonRocks's topic in Member Chats
I was led to this article this morning, by a neuroscientist friend who posts on Facebook. It sounds like a fascinating source of information for archeo/anthro biologists: click -
lunch today was a Nathan's hot dog, cooked campfire-style on a skewer over the fire in our woodstove, on a Pepperidge Farm bun with Gulden's mustard and warmed Cortland Valley organic sauerkraut. hit the ol' spot, it did.
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When I don't feel like cooking, I usually go out and have someone else cook for me.
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last night: pan roasted d'Artagnan moulard duck breast sour cherry and blood orange pan reduction sauce with homemade demi-glace pilaf of Next Step koshikihari brown rice, wild rice, mushroom and pine nuts oven-roasted white turnips and miso-honey butternut squash 2011 Maison Ambroise Bourgogne tonight: spinach salad with avocado and caper-meyer lemon vinaigrette red bell peppers stuffed with eco-friendly ground beef and pork leftover brown and wild rice pilaf 2013 Alto Sur cabernet
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Do you find that to be true of avocado oil? That was discussed, along with flax.
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How did you decide to use flaxseed oil? Where did you find it?
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Don--the next time you go, order: a taco bamba a spicy 'shroom taco a pork tamal with green sauce an order of refried beans without rice get one each of their containers of salsa (three levels of heat, all good), radishes, and lime--use them on your tacos. pozole, again. If you can manage it. order a horchata to drink. Then you will know what I'm talking about when I say that I can't praise this place highly enough. It's really, really good Mexican food. And I am very hard to impress, as you and Todd Kliman well know.
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Wow. Just wow. Julien--did you cook it with the roe inside, or was it removed and cooked separately? Also, where was the shad from this early in the season?
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two dishes from _Ottolenghi_: grilled cauliflower with spinach, tomatoes, pine nuts, dill, and caper-mustard vinaigrette roasted chicken (thighs) with sumac, za'atar, and lemon basmati rice
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oven roasted miso-crusted black cod soba noodles shrimp-soy-dashi-ginger broth salted caramel gelato 2012 Drylands sauvignon blanc
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Breakfast - The Early-Morning, Polyphonic Food Blog
zoramargolis replied to txaggie's topic in Shopping and Cooking
today was a spiced oatmeal kind of morning. I use Bob's Red Mill steel cut oats and cook in 1/4 coconut milk-1/4 almond milk-and 1/2 water (4:1 cup ratio.) Also going in is ripe banana, golden raisins, chopped white fig, 2" piece of vanilla bean, cinnamon stick, piece of orange zest, cardamom and ginger. I forgot to add nutmeg, but didn't miss it. It takes 45 minutes to an hour at a low simmer, until the liquid is completely absorbed and the oats no longer crunchy. so silky and flavorful that I eat it plain, with just a teaspoon of agave nectar. J gives it the full oatmeal treatment with butter, maple syrup and half-and-half. it's just exactly what I want when snow is coming down outside. and there will be leftovers!
