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lion

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  1. It's a complicated situation with many factors to compare vaccination with wearing masks. Factors such as distance between people, duration of that encounter, and air flow play such an important factor. Additionally, HVAC filtration systems capability, i.e. regular level filtration, HEPA or even HyperHEPA makes a substantial difference with number of people indoors. Ideally, with the Delta variant, people would be vaccinated and wear masks. However all masks are not created equal. Aaron Collins has been doing a great job on his youtube channel scientifically verifying the capacities of masks. Kids Masks, Ultra-breathable and More Mask Review- More KF94s...
  2. Will do but it may be a couple of weeks. Was planning on BBQ on Saturday but it looks like rain. Last weekend ended up getting some Hake from Blacksalt and broiling it in the toaster oven which turned out pretty good!
  3. I'm also on the search for a good basket or grill fish plate. Wife has been getting tired of salmon dishes. Picked up the Sur La Table Cast Iron Fish Pan last weekend but haven't used it yet. Instead broiled some Hake in the toaster oven which turned up pretty good.
  4. We're finally getting out again over the past month. Haven't traveled out of the area yet but planning on Cincinnati for August to see my wife's family and another family gathering in November at the Smokey Mountains, TN. Woo-hoo!
  5. Thanks for the update Ericandblueboy. Vihn See was one of the last places we actually ate as a family before the quarantine and have been missing dim sum and dumplings. We actually tried making shumai at one point but of course it was very uneven. Looking forward to visiting them again soon.
  6. We started watching Netflix's Waffles and Moichi show with our 6 year old son and throughly enjoyed it. Seeing Chef Jose Andres making gazpacho and doing a dance was a hoot. Definitely recommend watching it with kids and maybe even as a stand alone show!
  7. Great to hear Don. Both of my parents have gotten their vaccines and definitely feels like a relief in terms of being concerned they might get it. Hopefully, everyone who wants a vaccine will be able to get one by May and perhaps the summer will return to a sense of normalcy.
  8. Saveur was the first 'cooking' magazine that I purchased. Even though it was a pretty skinny periodical compared to the magazines of the day when it was first published, it had such a unique style. When I recall the 1990s as a decade, I would still read The Washington Post and NY Times Sunday editions and magazines like Saveur. Saveur was a sophisticated but accessible culinary tourist experience before all of the cooking travel shows became popular.
  9. WAMU Announces the Kojo Nnamdi Show will end production on April 1 Very sad to hear, his food related shows were a window into the DC scene.
  10. Yes we also found the try again method but as our son has gotten older, he's becoming stronger in his opinions on food. It is interesting to see from a culinary point of view especially since my wife and I do place a lot of value on a diversity of favors and experiences. One thing which I think has probably played a large role is the isolation of being at home this year. Before we would go to restaurants or even travel and he was more likely to enjoy new favors. Now, he just wants his favorites! I guess comfort food during these trying times even helps him. Of course, we're getting tired of the same old things. What can you do? 🤷‍♂️
  11. The Szechuan peanut sauce is a good idea, sadly our son doesn't like the peanut flavor at the moment. Kind of funny, even for the Halloween candy, I end up eating his Reese's candies. Though you've given me the inspiration to give dan dan noodles a try! Thanks!
  12. We're wrapping up our New Year's Day leftovers, Halibut with pesto and pasta. Our son will eat white fish but mainly his fish favorite is still salmon. The perennial question, has anyone had any good results with trying a new recipe for kids?
  13. Stopped by at the opening yesterday and ordered a selection of pies and of course, the arancini. Everything was excellent and we enjoyed our first Neapolitan style crust in ten months. Again, they are one of the best in the DC area, the quality control as they expand appears to be working at this point and highly recommend them. We'll definitely be adding them to the regular rotation and look forward to next summer when dining out can become a regular thing again. During my wait time there, they had a brisk amount of business which appeared to be just from an article in the RestonNow advertising their soft opening on Tuesday. Now if Reston could only get a good Dim Sum place!
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