TheMatt
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Everything posted by TheMatt
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Huh. I wonder if my snickerdoodle bars would work GF? Of the ingredients, I can only see flour and vanilla possibly having gluten. Penzey's says their vanilla extract is gluten-free, so I'd need some GF flour and xanthan gum, I guess...
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My current food to bring will most likely be some snickerdoodle bar cookies. Might also bring some chocolate chip cookies but that is supply dependent (aka not sure if I have enough butter).
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Heck, I'll take going non-solo just so I can get one of their yummy pajeon. I know I could take it home, but I just can't bring myself to order that and some soondubu just for myself. Then again, I am having the rest of my meal today for lunch... -
Sounds like ye olde Artisan might be the best choice, then. While I might want a 6-qt pro model, I'm pretty sure I can make cookies and cheesecakes just as well in a 5-qt standard. I'll check tomorrow to see what color is currently cheapest... Any other accessories a must-have at the beginning?
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I'm actually the opposite. I like the mushroom more than the vegetable. So much so that I just had it about 1 hour ago. Tonight seemed like a soondubu night.
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I checked Recreation.gov and it says Area C-2 has an ADA-compliant picnic table and there's a gravel loading path and (I think) marked spaces. How chair-friendly that path is, I'm not sure. I'll try to stop by this weekend to make sure.
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Zombie thread...revive! I received an email from Amazon (or, well, Chase) about 20% off of kitchen bits at Amazon, and I thought immediately about a stand mixer, most likely a Kitchenaid. So, I was wondering, any thoughts on what is good with Kitchenaid right now? Should I go for metal bowl or glass? Tilt-head or lift-head? Regular or Pro? Color doesn't really matter to me. I'll pick a color if it's cheaper, but that's the last item on my checklist.
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It looks like you can mark me a +2 in that a couple friends from Richmond are visiting DC that day and are planning to stop by the picnic! Let us greet them with food!
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The one my mind drags up is Promise activ. I know I've seen Promise activ at my local Harris Teeter, and I'm sure I've tried it. Looking at their website, they compare it against Benecol Light, Smart Balance Omega Plus, and Benecol. That said, when I've tried it on bread before, I wasn't impressed. Frankly, the rest of my diet is low enough in fat that I can get away with using real butter if I want toast, so I usually buy ye olde whipped butter (which saves a bit of calories, plus I like the ingredients of cream, salt...and that's it). If I don't want the dairy, I opt for olive oil, but then make sure I don't go overboard. (Stupid calorie-dense fats...) But, I think with jelly or cinnamon sugar or something else so you aren't depending on the spread for the flavor, it's adequate. As for cooking/baking with it, I've never done that. It might be worth trying out some recipes on the Promise, et al, websites to attempt it.
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I believe I am in. Nothing planned then, at least. Is C-002 the "usual" spot for the picnic?
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It's correct. Ethylene is the ripening hormone in fruit. This is how industry ripens fruits and vegetables after harvesting them before they're ripe (when they are less prone to damage): they expose to ethylene. And, since many fruits will give off ethylene as they ripen, you can capture that in a bag and do this yourself! Ethylene production also increases with temperature (why bananas get riper faster in summer) and with damage. If you want your bananas to stay at their current texture, put them in the fridge and they will stop converting starch to sugar. The peels will go black, but the fruit will be fine.
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You could try searching for Indian recipes using "karela", the Hindi word for bitter melon. I know I've enjoyed karela fry, karela curries...mmm. Though, if you see pictures, you might see the Indian sub-type of bitter melon which is all spiky and alien-looking compared to the smooth, Chinese variety. There is also the dish that I think of when I think of Okinawan cuisine: goya chanpuru, a stir-fry with bitter melon (goya), pork and tofu. I've seen some recipes that use Spam thanks to the presence of American soldiers on Okinawa.
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From what I can tell from local and national news, blind panic and praying to a golden calf is in order.
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Big congrats to jchao and chaofun!
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Yeah, I might do my single at my local banh mi place as well if the prices are that high!
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Sad to say I won't be able to make this due to work circumstances. Ah well. On the plus side, if the reports go well, I'll have a new place to try out soon!
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Welp, I pulled the trigger and did lunch here today. I started off with their ma la huang gua (cucumber in hot garlic) appetizer. It was surprisingly not that ma la and had a darker, browner dressing/marinade. Maybe the Hunan version is less spicy than the Sichuan version (I can understand less numby)? Or maybe they feared serving me the truly hot stuff? That said, it wasn't bad at all, just different, though a splash of extra vinegar helped in my opinion. However, the main event was the aforementioned preserved pork with dried radish. Ahh...Hunan. I've only had real Hunan a few times in my life, but this brought it back. Spicy, a bit oily, just great. I took home a good bit of this and it'll be a nice lunch or two. And, as stated above, the service was quite good. Almost too good as I think I answered the "how's the food" question three times in succession. I didn't mind, their just making sure the soft opening is going well. I do believe when their full menu is up and running a DR.com lunch here wherein we (okay, *I*) can sample many dishes is warranted.
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As a fan of celery, I give this a thumbs up! It'd be dangerous if that were true of me. Luckily, it takes me a good 20+ to get there. But I will get there...
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Words on the internets talk of a new Hunan place in Fairfax called 100 Degree Chinese Cuisine aka 沸 騰 湘 江 (which Google says is 'Boiling Xiang River'...makes sense if Hunan). The menu is available here, though the internet seems to indicate they aren't doing the full menu yet. There's also talk of made-to-order dumplings as well. (They also have a tea time...odd that. Any insight from more knowledgeable people?) I'm thinking it'll be hard to pass up the chance for some good Hunan this weekend. Preserved pork with dried radish? Mmm... If this place checks out as good (from other members, &c.) it might be a good place for a DR lunch or something once they're past the soft open and clicking. (ETA: Aww, nuts. This is my first start of a restaurant page. Can a mod make the title/subtitle a bit more consistent with the rest of the board?)
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I might be up for this depending on the time. But the menu does look good!
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Ms. Ma's Pyong Yang Soon-Dae, Annandale - Closed
TheMatt replied to grover's topic in Washington DC Restaurants and Dining
I was wondering about that. The whole building turned orange! -
Chung Dai Kam, Columbia Pike in Annandale - Closed
TheMatt replied to JimRice's topic in Washington DC Restaurants and Dining
Is it made with hot dogs and spam? I think the one time I had it, that was the meat in it. -
A Party to Celebrate One of DR.com's Own
TheMatt replied to Barbara's topic in Events and Gatherings
I'll add a hearty "Congrats!" to Jael! Not sure I can make it to the get-together, but the book is now on my list of books to get! -
China Canteen, Rockville Pike & Hungerford Drive
TheMatt replied to johnb's topic in Washington DC Restaurants and Dining
Maybe fat choy (aka black moss)? Though, like wood ear it's fairly common. -
The most important question is: Do they still have the Fixins Bar? (Note: It's been so long since I've been in a Roy Rogers, that could be a different restaurant that had that. Heck, I still remember when Wendy's had the Super Bar...)
