Jump to content

thistle

Members
 View Profile  See their activity

  • Posts

    1,554

  • Joined

  • Last visited

  • Days Won

    3

 Content Type 

Everything posted by thistle

  1. thistle
    It was a lovely day- I think that was our last day of summer- & wonderful company. I'm enjoying some leftover slaw & pork for lunch today.
  2. thistle
    If tomorrow is anything like today, it will be a beautiful day to be outside at the picnic.
  3. thistle
    I pulled the pork this morning (it cooked overnight in the smoker) & it looks delicious, will bring some potato rolls for pulled pork sandwiches, baking pound cake later, & might make some slaw. Also bringing a cooler & various beverages, we'll be there at 11:30, since I have most of the leftover gear. Small picnics are good, too- you can chat with more people. I don't have anything to grill, but I can bring a tabletop grill w/ side burner, in case anyone needs it.
  4. thistle
    I'll also bring cookbooks for swap/ giveaway- as much as I love cookbooks, I think I've reached my limit (have you seen the definitions for critical mass?) I'm liking the temperate weather, makes it better to set up the smoker. See you guys on Sunday...
  5. thistle
    That's my favorite spot for inspiration-http://nomnompaleo.com- I'm intermittently paleo, & eat a lot less grains/carbs then I did a year ago. I'm so sorry that you're going to have to stash your avocados. Momofuku is a good cookbook, but it has lots of complicated stuff that you (if you're like me) will never make-pig's head torchon, anyone? You can borrow mine & copy anything that looks useful.
  6. thistle
    Lizzy(my former pescetarian daughter) was just asking me when I was cooking BBQ again. Hope it cools down in the next few weeks, but I'm enjoying back to school schedules & a return to routine. I hope everyone had a great summer, see you at the picnic to welcome fall!
  7. thistle
    I'm going to leave mine whole & cover w/ vinegar, but the fish sauce sounds great, maybe I'll do a bottle of these, too.
  8. thistle
    I don't know if there is a cookbook for "mind of a Chef", but the "Momofuku" cookbook is pretty good- greatest hits from Momofuku Noodle Bar, Ssam Bar, & Ko. Some are fiddly restaurant dishes, but others (like Brussels sprouts w/ fish sauce vinaigrette) are very adaptable to the home kitchen, (& it has recipes for terrines, chicharrones, & shortcakes).
  9. thistle
    That was a bit tongue in cheek- I know he's from here, but he hasn't lived here in years. There's added pressure going back to your birthplace, as opposed to Toronto or Sydney (both smart choices, though).
  10. thistle
    That's what I'm saying, go big or go home to NY. If I had his rep & backing, I could open a restaurant in the middle of DC that would be successful, even w/out good food. He should take a risk, & succeed against the odds (now I'm hearing that Phil Collins' song from Against all Odds in my head, argh, turn it off.) He seems like a guy who's up for a gamble.
  11. thistle
    He should take a risk & open in the middle of Annandale...much more of a challenge, especially if he's hoping for 5-10 years of positive reviews.
  12. thistle
    I will say, Chef Cooper, your crabcakes sound great. I wish you the best w/ your launch. & you don't even want to ask me what I want for brunch, don't like it, but have lots of ideas- middle of the day- eat anything, drink anything.
  13. thistle
    Yes, I am extremely bummed that I can't get MacIntosh at the commissary, Granny Smiths (which are enormous) are a distant 2nd.
  14. thistle
    When we went to the commissary yesterday ( Tom came home to stock up) there was a NC chopped BBQ truck outside, first time I've seen a trailer at the comm. After buying him lots of food, Tom & his sister hit the BBQ truck- he said it wasn't as good as mine, that he prefers pulled over chopped BBQ (warmed my heart)- & no slaw on the sandwich...but the potato salad was OK. I will bring pulled pork BBQ, & all the leftover tablecloths, serving ware to the Fall picnic, & books for the cookbook swap, & other stuff, to be determined. I am SO looking forward to the picnic, & seeing everyone...
  15. thistle
    So we go to Su Pollo, & my daughter asked the other day what the white sauce was (she always gets extra) & I admitted I didn't know, other than thinking it's a mayo kind of thing, I love the green sauce, & you have to double dip (white, then green).
  16. thistle
    Totally screwed my eggs the other day, must be karma- couldn't peel them, they were underdone. I am walking away for awhile.
  17. thistle
    Sounds like an episode of CSI-SVU. Mine are dying slowly (or just not thriving)-I still go out & pick tomatoes & peppers, they're just ugly.
  18. thistle
    I start them in cold water, then bring to a boil, so I don't worry about pricking them, & I usually try & peel under running water.
  19. thistle
    That's what I heard, too- that the age of the egg determined how easy it was to peel. I prepare them the same way as above, but I usually have to cook them longer, about 10-12 minutes, at a low simmer.
  20. thistle
    I appreciate his wicked sense of humor, late night diatribes, passionately felt opinions, & the fact that he's crazy enough to keep up w/ all of us & all of this, without surrendering.
  21. thistle
    I love blackeyed peas, over almost any other legume. Your spread sounds great, I think a falafel w/ blackeyed peas would be a hit (I keep trying falafel, wanting to really LOVE it, but it hasn't happened yet).
  22. thistle
    Yes, should have gotten the flipping kind, but for the 1x/year I'm moved to make waffles, the inexpensive Aldi Belgian model works fine.
  23. thistle
    I've been watching American Grilled on the Travel Channel (my favorites-BBQ, competition, towns I like) & I think Mr. Guas is doing a great job as host. It's similar to 'Chopped' (which I love, except for dessert round), but a little more low key. Looking forward to future episodes.
  24. thistle
    I bow down to people who fix things at my house- it's an idiosyncratic pit. & a nod to my usual posting habit (I chime in on the top 5 topics), maybe this should go in home brewing, my DH is off to fill growlers at Forge Brew Works (hope they still have radler). I hope everyone is enjoying a lovely summer.
  25. thistle
    I love reading this thread, & hearing about everyone's food memories. One of my strongest is that my Dad (who was an occasional enthusiastic cook) loved to fix breakfast on the weekends. Enough food for an army-bacon, sausages, home fries, eggs (& geez, I hated eggs), but I'd try to eat some, so he knew that I appreciated his cooking.
×
×
  • Create New...