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squidsdc

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Everything posted by squidsdc

  1. squidsdc
    Thanks for posting about Matt. I've seen quite a lot of articles on the web about him-he was an amazing individual. We ate at his restaurant Catch 54 on Fenwick Island a few years ago and were quite impressed with the service, food and view! We were surprised that we had never heard it mentioned prior to eating there. But I do recall googling about the restaurant and owner and I was amazed by his life path and what he had accomplished.
  2. squidsdc
    I'm wondering what happened to my Mom's recipe--she stopped making them years ago, but would make a "mini" knish stuffed with potatoes. I don't recall carmelized onions, but I do know they were made with schmaltz.
  3. squidsdc
    I'm shocked and saddened. He must have been in great pain.
  4. squidsdc
    Robin, I have this hard copy issue in hand; I'm sorry to let you know that there is only an article on page 24 and the index does not mention this dessert at all. We even double checked the RSVP section and the dessert is also not there. Are you absolutely certain its the April 1991 issue? If you have a reference you can scan and post that may help.
  5. squidsdc
    We ate at Crave in Minneapolis this past April. Not that exciting an addition to the Mall...
  6. squidsdc
    Thanks! I love toasted coconut on the outsice and are really most interested in your fillings, though we were just looking for a coconut cake recipe last weekend. When you fill with other preserves, do you make them yourself, or adapt from some that have been purchased? I love the idea of all the fillings you have used and adapting for those is where I lack the most experience. So specifics are greatly appreciated! Also for the passion fruit curd, did you have preserves, or a paste or gel? I have some guava paste that I would like to turn in to a filling and would use your adaptation as a guide for that as a filling as well.
  7. squidsdc
    Oh, definitely want this recipe! And Happy Birthday wishes to Mr. lperry!
  8. squidsdc
    What ratio of polenta to water do you use?
  9. squidsdc
    Problem comes when one can't even get out of downtown-when it takes half an hour to travel one block like it did on Tuesday. Something has been up with traffic near where I work lately-it's been a clusterf*ck on every route outta dodge. Wish it could've been different. We'll just have to plan a visit out there on a weekend sometime. Back in the day when I worked in Tysons Corner and they were doing work on the American Legion Bridge, the best route out was taking Chain Bridge to the Parkway then hopping on the beltway. Definitely a good route, if one can get to it!
  10. squidsdc
    I saw that same thing and was wondering what the reason could be as the reports have specified for other restaurants if there is no hot water, pests, unsanitary conditions, etc. Sounded kind of ominous.
  11. squidsdc
    We've had several good meals here as well. It was a great place to stop on the way home from a snowstorm this past winter. I know I have posted about this place but can't seem to find another thread about the restaurant. I have no clue where I posted about it!
  12. squidsdc
    NolaCaine, you haven't seen my list of allergies yet! I do work nearby you by Farragut Square. Most places will modify what you need. Have you tried being tested for allergens yet? I don't think I've encountered anyone allergic to all the allergen categories and it seems pretty limiting to avoid all of them at once. For me, I'll contact a restaurant well in advance of dining and email my list, so I can review with the restaurant and they can have a heads up on what modifications will need to be made. I used to work closer to you, and a few of the places I would frequent have closed. But also know that there are many options, with food trucks as well. Most places I go I can eyeball a menu and eliminate the difficult items and quiz about ingredients I may not be aware of, and then work around it. For downtown, are you looking for eat-in lunch spots or carry out? Or dinner places?
  13. squidsdc
    Please update the thread with your findings--very interested to know if you find out more about the BlueStar! If money were no object and we didn't hope to move out of our house at the first available moment, we'd be all over that oven.
  14. squidsdc
    Well the plus side for this place is that every year my father wants to have beef ribs for his birthday (which is May 28) and he can never find them on a menu. Not short ribs. Tony Roma's used to have them but they aren't around anymore. Needless to say he was thrilled when he found out about this place having beef ribs on the menu!
  15. squidsdc
    We leave downtown around 6:30 so won't be able to pop by.
  16. squidsdc
    I'm no expert since it is rare that I can eat pizza at all anymore, but I thoroughly enjoyed the Margherita from the SS location this week. Crust was crisp yet chewy and a perfect amount of sauce on the slice. Not familiar with how authentic it is as it did differ from other Margherita slices I have had....but kudos to remaining authentic in having no garlic in the sauce. 😊
  17. squidsdc
    I think the one I Rockville was in the mid-pike plaza which has been razed and redeveloped.
  18. squidsdc
    Does anyone have any experience with California laws and Power of Attorney? It has to do with a pending real estate transaction to take place next week and we need advice as soon as possible. I know we have lots of attorneys on this site, but don't know if anyone has any CA specific/real estate experience. Please PM me if you know of anyone. Thanks!
  19. squidsdc
    Looks like I'm missing it again. Oh well... I'll be thinking of y'all from Hawaii!
  20. squidsdc
    Looks like I'm missing it again. Oh well... I'll be thinking of y'all from Hawaii!
  21. squidsdc
    Not sure if anyone has mentioned this before, but I've just discovered/been made aware of a soy substitute. Coconut Aminos. (I'm allergic to soy, but not celiac.) There is another amino product by Bragg's that is still made from soy, so make sure to look for the one by Coconut Secret. Found it at MOM's and at Whole Foods. So far, I've only just tasted it out of the bottle-hope to try it soon in a marinade or dressing. I'm sure it's not an exact sub, but I can't tell you how very happy I am to have something that comes even close.
  22. squidsdc
    Great question--I'd like to know about parking as well, in case wei are able to swing by on our way home from work. Also I'm assuming the grand opening is Monday (the 5th) not Tuesday the 6th, correct?
  23. squidsdc
    I totally missed the entire discussion! For some reason I am no longer receiving any notifications from DR. Glad to see the HH returning and hoping to make the next one!
  24. squidsdc
    By choice (I'm not celiac--yet!) I like to eat a burger atop a salad. One can also order any burger on top of a salad at BGR.
  25. squidsdc
    Ditto. I was just about to post the same. Gone too soon.
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