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V.H.

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Everything posted by V.H.

  1. V.H.
    Awesome, thanks everyone! We love Liberty Tavern but for some reason hadn't thought of it for this lunch.
  2. V.H.
    My daughter is graduating from preschool on June 13 and her school is having a big 2 hour ceremony that is scheduled to end around 1200. Both sets of grandparents will be attending the ceremony and I'd like to take everyone out to lunch afterwards to celebrate. Here are the parameters that I must work within. -My parents are uncomfortable with anything overly fussy. -My in-laws do not really care for ethnic food (this is funny because I'm Asian!) -My daughter is awesome in restaurants (ask the folks at Corduroy) so she is not a factor. -We'd prefer to stay in Arlington but would consider Falls Church. -Must accept reservations -We generally only support local eateries so please do not suggest Cheesecake Factory or something else that will make me hunt you down and hit you. Thanks!
  3. V.H.
    They also had them in the stores at customer service.
  4. V.H.
    I've been twice in the past few weeks and it wasn't difficult either time to get seats. Last week we got there a little after 12:30 and the bar was about half full, the low tables largely inhabited. In fact, the lounge was much more full at 1:30 when we were leaving. Enjoy the lunch!
  5. V.H.
    Took a peek at the posted menu while waiting for the baby's prescription to be filled nearby. Moules frites, hangar steak, 12 hour smoked ribs, smoked chicken, and a southern fried chicken sandwich all caught my eye. The tables are all staged with ketchup and mustard bottles but the workers were still hard at work.
  6. V.H.
    Deal! This little patch of Lee Hwy is starting to become quite the dining destination. You were way ahead of your time.
  7. V.H.
    Less than a mile from my house. What an awesome time to be working from home...
  8. V.H.
    Homemade banana and blueberry muffins slathered with fresh butter purchased from the Courthouse market yesterday, side of local strawberries.
  9. V.H.
    We bought 4 quarts and have so far eaten 1.5 of them. The texture on the berries is good, firm enough that they're not fragile but with the softness of a berry picked when it's just ripe. I was worried that the recent rain would have made them waterlogged but the sample I got in line was sweet and juicy. These are definitely better than what I've been finding at the grocery store recently.
  10. V.H.
    The strawberries from Westmoreland Berry Farm at Courthouse this morning were great. Just about everyone walking away from the stand was getting the 3 quart box.
  11. V.H.
    New Zealand mussels are usually sold frozen on the half shell. I've never heard of the black ones being frozen though.
  12. V.H.
    After reading Zora's post this morning, I headed over to BlackSalt to get some of these Royal Reds. They are quite large for the price and like Zora mentioned, seriously good. We had them with a simple sauce made with garlic, shitake and oyster mushrooms, chives, butter, and cream and tossed with fresh fettucini. Even my husband, who is not a huge fan of shrimp, said he could tell the difference and did like them better than regular shrimp. For dessert, chocolate croissants from Heidelberg bakery.
  13. V.H.
    I'm lazy and don't plan ahead when making pizza so buying fresh dough from the Italian Store has always been my solution for making pizza at home. However, having just paid $3.99 for an extra large ball of dough (double the old price!), I think my streak of laziness has ended.
  14. V.H.
    Ummm... so who does recycle their banchan?
  15. V.H.
    Our microwave died last week and I briefly toyed with the idea of not replacing it. Given that we love leftovers and cook large meals with the intent of having leftovers, I went out and replaced it the next day.
  16. V.H.
    Dinner last night for some dear friends who are expecting their first child soon. She is allergic to cow's milk and does not eat meat beyond poultry. I find a lot of pleasure in cooking for friends with dietary restrictions because it makes me get out of my comfort zone. We started with a butternut squash bisque enriched with goat milk and some surprisingly good rolls from Trader Joes. The main was quiche. Both were made with a base of eggs, goat milk, manchego, and sauteed onions with crumbled turkey sausage added to one and spinach to the other. I served this with a simple salad of greens, roasted golden beets, and naval orange segments. Dessert was rich chocolate brownies with bittersweet chocolate chunks. The pregnant friend was thrilled by the meal, never having had bisque or quiche in her entire life. The look of sheer pleasure on her face as she ate that quiche was wonderful to behold and earned her the leftovers to take home for her lunch today.
  17. V.H.
    What about chocolate fondue? Bring cut up fruit, some marshmallows, cut up cake or graham crackers and let the kids have at it. To make it kid safe, you could just put the melted chocolate and cream mixture in individual ramekins or small bowls for the kids.
  18. V.H.
    For those looking for Easter basket chocolates, the small packages of bunny shaped salted butter caramel filled chocolates are awesome.
  19. V.H.
    I made a Vietnamese dish one time that started with the making of a caramel sauce (just sugar in a hot pan). You were supposed to add water when the sugar was caramelized, let that cool, and then add fish sauce. I decided to skip the water and the cooling part and added the fish sauce to a hot pan. I got atomized fish sauce in my entire house. I had to pull out the HEPA air filter and run it for an hour to get rid of the smell.
  20. V.H.
    Wasn't there an article in the WaPo a couple of years ago about Roberto doing this for a sizable sum of money?
  21. V.H.
    There was some show that was on ABC called American Inventor where a guy had actually built something like this. He puts a thick steak in and if I recall correctly, something like 2 or 3 hours and a minor bit of electrocution later, it was cooked rare or medium rare.
  22. V.H.
    From a recent Artisan Confections email At Artisan Confections, we're celebrating love with special Fleur de Sel Caramels, covered in pretty pink hearts and tied with a pretty pink ribbon. We're also offering a Valentine's Day Gift Bag, filled to the brim with those fancy Caramels, Bittersweet Hot Chocolate Mix, Almonds Dragee, and our Signature Box of fifteen bonbons. All that decadence is wrapped up in a beautiful red bag, ready to be given to your Valentine for just $60. These Valentine's Day treats will be available starting Thursday, February 7th until the 14th. Much better than giant cookies, I would think.
  23. V.H.
    Thanks guys! The baby came five weeks early and was quite a surprise. He's quite healthy though and I hope will be the same awesome eater that his big sister is. The kitchen wasn't quite done when we left for the hospital but sure lit a fire under our contractor to finish by the time I came home.
  24. V.H.
    Harris Teeter frequently carries head on shrimp caught off the Carolina coasts. When they do have them, they are almost always on sale for about $6 a pound for 10-20 count shrimp. We get them frequently and are generally happy with the flavor. Much better than the imported head on shrimp you find in the Asian markets.
  25. V.H.

    Haresa

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

    yum! That sounds like a fantastic way to spend an afternoon.
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