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lion

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Everything posted by lion

  1. lion
    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!
  2. lion
    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.
  3. lion
    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!
  4. lion
    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.
  5. lion
    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.
  6. lion
    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.
  7. lion
    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? 🤷‍♂️
  8. lion
    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!
  9. lion
    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?
  10. lion
    He was there when we got our pies. Have you tried them out yet?
  11. lion
    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!
  12. lion
    https://scitechdaily.com/social-distancing-isnt-enough-to-prevent-infection-how-to-detect-covid-19-super-spreaders/
  13. lion
    If it's Spartan Oil, second the recommendation. We've been using them for a while and the oil is very versatile. I've been listening to the Home Cooking Show podcast with Samin Nosrat and Hrishikesh Hirway. They have a great unique resource page which might help with some new ideas for presents.
  14. lion
    Thanks for your successful usage review Rovers2000! Looks great!
  15. lion
    Our gravy when fast too, it was gone two days afterwards.
  16. lion
    It was a great bird! Today's Turkey sandwich with my wife's gravy sauce made from the leftover pan drippings was excellent. This year used our regular oven settings instead of the convention setting which was about 15 minutes longer. Perfect!
  17. lion
    Thanks for the comprehensive notes and updates, Dr. Delicious. Looks like we are sticking with our stoneware pans and the regular oven. In the past, considered the Breville Pizza Oven, jeez looking at it just now, the price has increased to $1K! Regardless, we're more than happy with Pupatella opening up in Reston.
  18. lion
    Picked up our Kelly Bronze today. Size was larger than last year at 15 lb. Sign said they were sold out for this year at least at that location.
  19. lion
    Sad to hear. Still remember my first in the 1980s to the original in Aldephi.
  20. lion
    Planning on doing adding CBS to watch Star Trek Discovery next month and maybe Hulu afterwards.
  21. lion
    We've gotten in the habit of being leisurely on annual trips to family and friends, so stopping for roadside 'attractions' are still fun.
  22. lion
    We do the same on the road to the Shenandoah, or on our way to my wife's family in Ohio. Don't make the same mistake that I did and notice the Route 11 Chips factory, too in Mt. Jackson, VA! 😁
  23. lion
    Look forward to hearing about your experiences with the Ooni.
  24. lion
    It's a little shocking actually how broad the difference is between a factory mass produced Turkey and one at the level of a Kelly Bronze. Going back to a 'dry' Thanksgiving bird is not appealing now to my taste buds. Honestly, we were surprised by the taste and we thought to ourselves, "Oh, this is what turkey should taste like... I had seen the flyers at Organic Butcher of Mclean but we buy ours from Mom's Organic Market (there is a google doc signup), which sells it at $9.99 per lb. It's cheaper there but also the past few years OBM has been a madhouse before Thanksgiving and Christmas. I'm still shopping at OBM a couple of times a month, however it's a crapshoot if the line will be long or not these days with the virus and my assumption line craziness will increase. Since, we'll be doing Mom's Apple Pie Company in Leesburg, VA for pies, would like to minimize time in line for Thanksgiving items. From my photographs, it doesn't look at the tendons have been removed and I can't remember if that was the case. Here is an article on the Carver Farm operation in Crozet, VA. From the Kelly Bronze website, the official video for cooking which I found helpful. And here is our turkey, before and after cooking:
  25. lion
    Yes we've had them for the past two years at Thanksgiving, and already put in our order for this year. If your expectation of taste is a traditional style Turkey, you may be slightly disappointed as the heritage bird tastes quite different. It's incredibly moist and almost reminds me of a pork tenderloin. The quality of the meat is unparalleled. We've really enjoyed them on Thanksgiving and the leftovers days afterwards. The first year, I emailed Judd Carver who answered my questions very thoughtfully. In our oven, it cooked very fast roughly 2 hours. They come with a thermometer which we used. Recommended cooking involves flipping half way thru and Judd recommended pulling it after the thickest part of the bird hits 140 degrees. It was the easiest Turkey that I ever made. We added some toppings before cooking to increase the flavor of the drippings but as he said the bird didn't really need it. The only change I made for the second year was to add slightly more salt since the first year was fairly conservative as my wife doesn't like over salted food. Highly recommend them.
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