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V.H.

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  1. V.H.
    I could do something the weekend of the 17th or the weekend of the 24th. I also don't want to be paid. Somehow that seems at odds with the spirit of the D.R. community to me. Will work for food!
  2. V.H.
    I could perhaps do this. I'm Vietnamese, speak the language, and am pretty familiar with the various food offerings.
  3. V.H.
    Does anyone remember a few years when Tyler Florence basically did the same show? One thing that turned me off from Food Revolution was the dirty reality TV feel to some of the scenes. Waiting for the kid's diabetes results in the hospital and the portrayal of the tension with the lunch lady come to mind. I also wonder how much of Oliver's efforts are coordinated with some of the existing efforts already afoot, like Alice Waters' Edible Schoolyard. It was interesting that my daughter brought home a note Friday from Arlington Public Schools Food Services that explained the healthy food choices available at breakfast and dinner. They also said that they were in the process of making upgrades to all the Elem. school kitchens to allow fresh meals to be cooked daily in them and ended with a pitch for families to buy more school lunches so that they could make more improvements. I am curious as to the timeframe for this is what sort of meals they think they can cook within their budget constraints. An excellent model to look at is the Good Food Company, based out of Arlington. They provide school lunches to a lot of the daycares and some private schools in the area, including my daughter's old preschool. They grind all meat in house, bake bread daily, and make everything from scratch. A typical preschool lunch for her might be turkey fajitas with a corn and black bean salad, mexican rice, and cut up fresh fruit. It was not unusual to have baked fish, soups made from scratch, or quiche with scratch made crust. It was such a shock to us when we got to elementary school and saw the difference in food menus.
  4. V.H.
    I had an appetizer at Rustico last night that was served on a bed of asparagus carrot slaw. It was thinly shaved aspagarus and carrot strips and tasted of lemon, olive oil and maybe some herbs. I would love some guidance on how to replicate the flavors and am open to using different veggies. Hoping to serve something similar for dinner tomorrow with some smoked pulled pork.
  5. V.H.
    I'm curious as to how you found the menu limiting. The current menu seems to have an offering of every kind of meat you'd typically find in a nice restaurant, except for chicken. Was it the single choice of preparation for each meat and fish? They do seem to do a pretty good job though of keeping the website menu close to what's in the restaurant. There's nothing worse than looking forward to a meal that you've plotted out at home and finding out that the menu on the web is six months old and none of the dishes are available.
  6. V.H.
    The bbq pork sandwich we got a couple months ago also had large pieces but they were so dry that even generous dousing with sauce didn't help. The brisket though is top notch. We also got the jerk salmon which was a very nicely cooked piece of fish, although not much in the way of jerk flavor. The combination with the mango salsa did make it pretty tasty and the mildness made it suitable for our kids.
  7. V.H.
    Is anyone still seeing Vita Coco at any of the Asian grocery stores? I used to get cases of 12 at Grand Mart for $11.88 but they've not had them in a while. I haven't ventured to H Mart to look.
  8. V.H.
    My husband claims there are deals to be had in the bistro as well for lunch. He went there Wed and got the Irish BLT for $8, a coworker got something or other for $10. I checked out the website and didn't find any mention of bistro lunch specials. Anyone know the details?
  9. V.H.
    Yesterday, cinnamon raisin bread from The Bread Baker's Apprentice. The family says it's yummy, in part due to the generous quantity of raisins. I have a raisin aversion so have not tried it. Tonight, chocolate chip cookies.
  10. V.H.
    I don't think I'd ever had sandy cookies before these. Evidently they're not my favorite.
  11. V.H.
    I made the World Peace cookies one time, using my stash of Vahlrona cocoa powder and chopped vahlrona chocolate. Such a waste as I thought the cookies were grainy and not spectacular.
  12. V.H.
    The dining room was packed with young families, ours included at 6pm on Thursday night, the first opportunity we had to leave the house since Tuesday. I can't believe we aren't here more often, given entrees like a terrific rendition of Bollito Misto with veal cheeks, veal breast, sausage, and pork belly. We waited a little bit for food because the dining room was so crowded but the generous bread basket came out fast and kept the kids happy until their entrees came. All around a great meal was had by all and a wonderful diversion from the snow.
  13. V.H.
    The last time I was in here was about 4 years ago since a coworker raved about their burgers and suggested I try them on half price burger night, which included takeout. I went in with my then two year old and the place was so smoky that we placed our order and then waited in the car. The burgers were pretty awful so we never went back. After reading about pork belly, oyster stew, and duck confit here, I might have have to head back over. Would these types of entrees be available at lunch or only dinner?
  14. V.H.
    You could try Vietnamese homestyle cooking to keep costs down. Typically we'd have rice with a big pot of green vegetable soup and a small quantity of meat. You could get a few pounds of chicken leg quarters, cut the meat off and make something like ga kho My link. Take the bones and use to make a big pot of chicken broth and add a pound or two of green vegetables like mustard greens, or cabbage, cut up into bite sized pieces. You can really use any kind of veggie in this soup. I frequently use a mixture of daikon, cabbage, and green onions. I would think you could get at least 6 meals out of this. 3 lbs chicken quarters: can be found on sale for $.49 or less=$1.50 2 lbs veggies for soup: $1.50 or less if you shop at an Asian grocery store 2 lbs uncooked rice would make plenty, at $.50 a pound=$1.00 So about $4 for 6 meals, maybe bump it up to $5 to account for pantry items like fish sauce and salt and pepper and such.
  15. V.H.
    panna cotta, quiche, chocolate pudding
  16. V.H.
    You can also proof in the microwave or oven. I just nuke 2 cups of water in a pyrex measuring cup and leave it in the microwave or oven with my dough with the power off. I've also had success putting dough in a turned off oven with just the light on to provide a little extra warmth.
  17. V.H.
    I just bought a bottle of blueberry syrup at Ikea the other day. The ingredients are sugar, blueberry juice, water, citric acid. German Gourmet in Bailey's crossroads has a good selection of fruit syrups but I don't recall blueberry.
  18. V.H.
    Try one of their chocolate covered marshmallow hearts next time. A modestly priced treat that's big enough to share (if you're my big hearted 6 yr old).
  19. V.H.
    I think HÆ°Æ¡ng and HÆ°ng are the same word, they both mean district but I don't know when one is used vs the other. As for Sí´ng, I think it might mean river.
  20. V.H.
    I try to leave work a little early when I need to hit Costco so that I can get there before 5pm. Mid-week, it's not a bad option with decent parking if you immediately head for the part of the lot nearest Fern St. I marinated some strips of tri-tip purchased from Costco in a Korean galbi marinade. Grilled and thinly sliced against the grain, it was delicious and much less work than grilling individual slices of short rib.
  21. V.H.
    Go back to Eden Center and try the sandwiches at Banh Mi So 1. They bake baguettes fresh all day long which makes a huge difference in the sandwiches. Compared with the bread used at Song Que, the fresh baguettes are longer and thinner, like a ficelle. The end result is a nice balance of bread and filling.
  22. V.H.
    We have the widemouth metal thermal containers from lands End. I'd say they work okay, not great, certainly not beyond about four hours. We bought them for my daughter for school but really have ended up using them more to bring hot meals for our toddler if we expect to be somewhere during his meal time and don't expect to be able to get suitable food.
  23. V.H.
    Lebanese Butcher would probably give it to you for free. You just need to call them a day or two in advance and let them know you'd like some. They've told me in the past that they usually end up throwing veal bones away at the slaughterhouse so just call and let them know if I want some. They probably do the same thing with the large intestine.
  24. V.H.

    Grand Mart

    V.H. replied to V.H.'s topic in Shopping and Cooking

    I bought a whole bluefish at the Seven Corners store about a month ago for something like $2 a pound. I had them take the head off and butterfly it since they no longer offer filleting as an option. When I get home, I finished filleting, seasoned liberally with finely minced lemongrass, salt, and pepper, and pan fried. So delicious. I thought it was milder in flavor compared with the bluefish fillets I had purchased at Giant in the past. Still a great flavor but with less of the strong taste you get from the darker areas of the fish.
  25. V.H.
    I said something similar to my husband today about grocery stores. I wondered if many were open today given that many of their employees probably use public transportation (which I think was largely shut down today). My dad had to go to work today but his work sent a truck to come get him and will send him home the same way. Union job.
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