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V.H.

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Everything posted by V.H.

  1. V.H.
    Thanks for splitting this one off because it deserves its own thread. The tofu here is so good that it will make a convert out of people who don't even like tofu (like my husband). The tofu is made on site in a couple of different flavors and then sliced and fried throughout the day. There is nothing better than getting a batch that has been freshly fried with a firm crisp exterior and almost creamy interior. The prices are great, 3 for $1 for large pieces or 5 for $1 for smaller pieces. We like the lemongrass chili flavor which comes in the large piece format. Although it's quite good plain, I like to cut it up and use it in stir fries and curries. It takes on the flavor of the cooking sauce well while still retaining its own texture and flavors. I made a Thai Kra Pow with some last week and it was a knockout. My husband and I are huge carnivores but love this stuff. It's replaced chicken as my protein of choice in stir fries.
  2. V.H.
    Went to the Columbia Pike market last Sunday and was pleased with the selection of goodies. After our failed attempt to get to Courthouse on Saturday morning, the plentiful parking and lack of crowds was pleasant. Lots of produce vendors, one meat vendor (Smith Meadows, I think), bread/quiche/baked goods, coffee, and the dairy people who are at Courthouse (J. Wen).
  3. V.H.
    When you take away formula will you introduce whole milk? If so, she'll continue to get a good bit of her nutrition from that. I read somewhere that as long as kids eat a varied diet, as measured over the course of a month rather than a day, they're doing fine. If you're concerned you can talk to your pediatrician about adding a daily multivitamin but if she's a good eater she might not need it. Have you tried cold/room temp bits of baked sweet potato? It's easy to cut them into little cubes and they're easy for babies to pick up and feed themselves. This was one of my daughter's favorite foods.
  4. V.H.
    I had gotten myself and the toddler ready to go while waiting for the baby to wake up this morning. Although we arrived at Courthouse a few minutes before 8, the lot was full. I cursed myself for not knowing where the overflow garage parking was as the metered parking within a few blocks of the market were also all full. As we drove by the market, I saw the hordes of people standing in lines everywhere. Looks like I'll have to start going to the Falls Church market again.
  5. V.H.
    One thing we found when introducing meat was that tender easy to chew things went over well. This made me really hone my grill skills since anything that was the least bit overcooked got an upturned nose. I think generally, kids will eat what they're used to. My nearly 5 yr old will eat almost anything that we eat, with a few exceptions. We did have separate food for her when she was just starting to eat table food and I think it went on longer than it needed to because she was our first and we were afraid to break her or something. We now have an almost 6 month old and I think we'll be much quicker to start him on mushed up bits of our dinner.
  6. V.H.
    Our favorite preparation is to make a packet with foil and fill with green beans, chopped garlic, a drizzle of olive oil, and some good sea salt. Grill until the green beans are very tender and a bit caramelized from the heat of the grill. My 4 yr old almost always gets seconds on these and sometimes thirds!
  7. V.H.
    sugar water syrup
  8. V.H.
    Thanks you guys for all this sour cherry talk. I've never bought them before but this thread got me really excited about sour cherry preserves so when I saw them at the market last week, I couldn't resist. I'm normally a strawberry/rhubarb jam kind of girl but these are awesome! I added just a touch of almond extract as prescribed by Zora and have been enjoying it out of the jar with a spoon.
  9. V.H.

    Butter

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

    Costco unsalted for baking and cooking, the nicer stuff is reserved for spreading on baked goods.
  10. V.H.
    I think it's because of the same reason the Clarendon Ballroom is called what it is, it's just the name of the particular neighborhood in Arlington it's in.
  11. V.H.
    You could empty the jars into a pot, add more pectin, and reprocess. I did that once with a runny batch. I think I used no sugar needed pectin when I added more.
  12. V.H.
    Pork shoulder, sometimes tenderloin. My parents did a few experiments with the roast pork in their countertop rotisserie oven a number of years ago. They gave up after a bit because while they got the flavor perfected, the skin never got uniformly perfectly crispy.
  13. V.H.
    I make char siu several times a year but have never hung it from a hook. I usually grill it or bake it on a rack set over a pan. I can tell you that homemade char siu will almost always be better than restaurant purchased because you can keep an eye on it and pull it out while the meat is tender but still moist. I find most restaurant versions a bit lacking.
  14. V.H.
    Made a batch of dough using this recipe. Cold ferment recipe that uses weights as well as volume measurements. The resulting dough was very easy to work with and made nice thin crusts with great flavor. I'll have to try it on the grill next since it will soon be too hot outside to bake pizza indoors.
  15. V.H.
    When we were there a couple of weeks ago, there was a little note above that very low bench that indicated it was for kids only. I like their location, attached to the El Chapparel market. You can have a little gelato and then pick up some freshly made chorizo.
  16. V.H.
    i found this recipe the other night when looking for something to do with some cream I had. It met my secondary requirements of containing chocolate and not needing to separate eggs. I didn't have almonds so I left that and the almond extract out as well. Quite tasty.
  17. V.H.
    I have not but have been there when people have picked up their whole lambs and they look very nicely cleaned. It is a great butcher shop that frequently advertises whole lamb and whole goat during the Muslim holidays for what seems like pretty reasonable prices. I recall seeing a whole goat advertised for $70 at one point which included the butchering. We love the kafta meat here as well as anything they've got marinating. The kafta is only $2.50 a pound and seems to be made rather frequently because it seems that they are making a fresh batch just about every other time I order it.
  18. V.H.
    I must have just missed you. My coworker and I got there around 12:30 for lunch yesterday and both started with the mussels. I can't imagine doing Lickety Split and not getting mussels, I've loved every incarnation I've tried. She had the pastrami and enjoyed it very much. I got the salad of the day which was a Polyface Farms chicken leg confit with caramelized cippolini onions, sauteed chanterelles, and a bit of burrata. I had hesitated to get this salad because I thought it would be too much food after the mussels and bread. My completely empty plate would beg to differ. It was so fantastic that I think I'm going to have to confit the Ecofriendly legs I've got in my freezer in order to relive this one at home. Such a perfect summer salad!
  19. V.H.
    So how do you know when your brisket is done when doing it in the smoker? I've done brisket only once before and it came out tasty but a bit tough.
  20. V.H.
    It's lean and shaved very thin. I don't recall much of a smoke ring but I was inhaling it pretty fast so it's hard to recall.
  21. V.H.
    Not slammed tonight. Pastrami and kielbasa were excellent although the sauce that came with the kielbasa could have been a bit zippier. My husband much preferred the whole grain mustard that came with my pastrami. After all the talk here about this place being packed, we were surprised that it was only half full when left a little after 6:30.
  22. V.H.

    Butter

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

    I'm not a butter connoisseur but J. Ren dairy had small tubs of unsalted butter at the Courthouse farmers market for $3. I went home and weighed it on my digital scale and it was just over 1 lb 3 oz. We've been enjoying it on a variety of baked goods.
  23. V.H.
    There was a Beanetics stand at the Falls Church Farmer's Market last weekend selling freshly roasted coffee as well as Mason jars of iced coffee concentrate. I rarely drink hot coffee but do enjoy a nice iced coffee when the weather's warm so I picked up a 16 oz jar for $5. The instructions on the jar say to mix one part concentrate with two parts water but I've tried it so far with water and a bit of cream and just now with milk and it's made some very tasty iced coffees.
  24. V.H.
    For now they are not doing lunch but will do so at some point in the future. Once they are open, they will be doing brunch on Saturdays and Sundays but not this Sunday.
  25. V.H.
    Did you happen to ask if they'll also be open for lunch right away or is it only dinner at first?
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