Smita Nordwall

4 hours ago, Katya4me said:

That does sound good.  When we go racing, I typically grill lunch and if it's a 2 day event, I try to grill something on Saturday and repurpose the leftovers on Sunday.  One weekend, I did jerk marinated chicken and peach kabobs on Saturday and then used the leftovers for naan pizza on Sunday.  Worked remarkably well and need to make that again. 

For dinner the other night, I saw this recipe, but couldn't find baby squid.  I had 2 lbs of tubes, so I cut them into sections and marinated, then grilled and loved how it turned out.  Since I really liked the marinade, I made up another batch for a couscous salad the next day.  I cooked some whole wheat pearl couscous and added the marinade to it, cut up an English cucumber, halved some cherry tomatoes, tossed in some carrot shreds and added the remaining cooked squid for a very satisfying meal. 

Where do you buy squid? Any particular brand? 

5 hours ago, genericeric said:

The aioli was good, the salmon was fine, but... together it was one of the worst dishes I've ever made. 

I don't understand. If the sauce was good and fish fine, what prompted the toss? 

4 hours ago, saf said:

He ate the rest, without much sauce and with all the remaining raita. Said that helped  a lot. 

South Asian secret to combating chili heat ... dairy. That's who most of our food is served with raita, lassi or kadhi. 

17 hours ago, saf said:

Saturday takeout from the 14th Street location. Again coordinated with the friends, but I forget what they had. I had samosas and paneer pakora. Both delicious. The boy had Shrimp vindilu. He is a hot food person, but this was too much for him. He ate half of it, is going to try to finish the other half, but says he will not get it again.

Tell him to add some cream or plain yogurt to it after reheating. It will tame the heat.  

50 minutes ago, Torshi said:

With the snow I got lazy and did not do the required farmer's market loop.  Feel like a bad person about it.  Anybody got a good apple dealer?  My and my doggie have to get our stash.

Contact 78 acres in Smithsburg Md. They have the best apples.

 http://78acres.square.site/

18 hours ago, Bob Wells said:

Hopefully it will be far better than the slophouse I tried once years ago.

The lede to the article should answer your question: Pasta lovers can take a sigh of relief, because the new owner of Ruffino’s Spaghetti House doesn’t want to change a thing.

On 6/3/2020 at 12:12 PM, gnatharobed said:

Both Annandale and Rockville are on Uber Eats now!  We also have a new website.  https://www.aandjrestaurant.com

Big thanks to DanielK for his feedback on the website and to deangold for his help regarding 3rd party delivery services.  We feel so lucky to be a part of the Don Rockwell family!  

The menu looks great. Can you add prices to it, please?

Thank you. 

1 hour ago, deangold said:

Baby greens from garner. Half an avocado. Balsamico & oil dressing. S&P. Simple and really good, especially after last nights rich dinner. 

What and where is garner? 

14 hours ago, ktmoomau said:

Yesterday was leftover vegetable briyani.

Today was leftovers that I re-hashed.  We ate the leftover forbidden rice I made and basmati rice from our last takeout order, bangian bharta- to which I added the leftover chicken thighs, cut up in chunks, and the last little pud of roasted peppers and onions, warmed up a pack of TJ's yellow dal, and heated two frozen roti's in the skillet.  

I have been trying to use up all the leftovers in a timely manner.  

In this week when Chef Floyd Cardoz, a pioneer in bringing regional Indian cuisine to America and a fellow Bombayite, died of COVID 19 it does my old Indian heart good to see that Americans are turning to the comfort foods of my land in these stressful times. Dal, roti and baigan bharta will soothe any soul. 

3 hours ago, ktmoomau said:

No, it was the last of a package from Costco- which was fine, but I forgot that the last time we ate it, I added pickled ginger, lime juice and sesame seeds, which I think really help to amp it up just a little.

How long does that last once opened?

1 hour ago, ktmoomau said:

Last night was salmon terriyaki with forbidden rice and seaweed salad.  

did you make the seaweed salad? 

21 hours ago, DonRocks said:

Are you saying you can make 50 portions of this for $50? Do you cater? Heck, I might get some of this (not 50 portions, and I'd certainly pay you more than $1 per portion).

Haha! Well, palak paneer and rice don't require a lot of ingredients (apart from what I already have in my pantry). Spinach (I prefer mixed greens), milk, rice and a lemon. I don't cater so I have not really priced it at $1 per portion but I am probably not that off. That said, the next time I make some I will be sure to pm you so you can either join us for dinner or just simply swing by and take some home. And at no charge, because that is as little as I can do to show my gratitude for this website. 

On 2/3/2020 at 5:43 PM, DonRocks said:

(I suspect Smita is cringing at the thought of dropping 50 to load a freezer with these.)

for 50 we can make palak paneer and rice for 50 (probably more).

On 2/3/2020 at 2:32 PM, ktmoomau said:

They likely will have this, but they specifically asked me to help stock the chest freezer they just bought, so this will probably get used after the meal train ends.  I might cheat a little though and pick up a few nice frozen items from some local places- i.e. Italian Store, etc, to go along with what I make them.

Grain bowls were my go to when I stocked my in-laws' freezer. Slightly undercooking veggies so they don't turn to mush when nuked. Another favorite is breakfast burritos, because cereal can get old fast. If they like Indian, curries and dals freeze beautifully. I can help you make some if you like.

Sorry. I am afraid my guest can't make it either. But I look forward to meeting you all. 

Please tell me more about the fermented red onion. 

Works for me... will also try and get a friend for +1. 

Very interested. Open on weekends. 

OMG, are you no longer feeding the kids?? 

12 hours ago, Poivrot Farci said:

 I'm inclined to believe that they are not using real tamarins for "Tamarin glazed Angus short ribs" so they may take some liberties with ingredient authenticity.

Don Rockwell, pass it along, I am willing to offer my services as a copy editors to any chef who would rather not advertise the use of tiny monkeys or other oddities in their cooking. 

14 hours ago, ktmoomau said:

Where do I obtain these, and why haven't these been in my life?  

I got mine at the West End Farmer's market in Alexandria. Medina and Sons vendor in the middle of the market. Should be there now. 

7 hours ago, ktmoomau said:

, I need to turn last year's beef liver into a pate...)

OMG, What do I need to do to beg a taste? I had boar in Italy... it was a flavor I will never forget. Nor the smell of the small piece of boar sausage that slipped into the depths of our backpack for several days... 

22 hours ago, ktmoomau said:

Last night was another boar ragu- this one with a healthy amount of red wine and paprika, which I thickened up a good deal after cooking in the instant pot. After 1 hour in the instant pot, it is tear apart tender.  I ate mine over butternut squash zoodles.  MK had his with basmati rice.  We had a side of roasted leek, poblano, bell pepper and broccoli. 

boar? Where did you find boar? Sorry if I missed an earlier reference. 

7 hours ago, ktmoomau said:

I don't know, but I would like to go!

Me too!!