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About legant

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  • Birthday 02/07/1923

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    Just North of Who-ville

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  1. Sad to announce: the Wisconsin Ave location is closing at the end of June. After a 25 year lease, the rent is "too damn high"
  2. Does anyone have an opinion on (or experience with) "ugly food" companies (e.g., Imperfect Produce, Hungry Harvest)? Yes, I fell for the click-bait: I'm expecting my first box this week. Wish I had found the TNR article before signing up. It raises some good points. However, for me, it's an affordable supplement for CSA during winter months. Thoughts? Comments? Feedback?
  3. Is there a re-sale market for these mags? Circa 2005 - 2008? Or, should I donate/recycle? ~ louise
  4. I had a really great experience at Siroc recently. It's a small space, but able to accommodate groups: there were two large groups while my party of 5 dined. The food was excellent and reasonably priced. ~ louise
  5. Oops! I done goofed. Again. I mis-labeled some vacuum sealed ribs: I can't tell if they are beef back or pork ribs. (Definitely not short ribs.) Because they are seasoned differently, I need to figure out what type of ribs these are. The ribs are about 5" long. There is a silver skin that I had cut, before I sealed them. (Do pork ribs have silver skin?)
  6. Okay"¦ I goofed. I bought home a rather large bunch of parsley (rather than basil) for a green goddess chicken recipe. What to do with all this parsley?
  7. I'm cooking up a pot of beans. I'm out of carrots; can I use the carrot tops -- the green leafy things -- as an aromatic? If so, do I sauté them, or just throw them in the pot?
  8. Tofu: one recipe calls for blanching the tofu in boiling water for 30 seconds; the other: simmer while the rest of the ingredients are prepped. Both are alternatives to the "drain and press" method. I really liked the texture of the blanched and pan-fried tofu in a mushroom and mustard greens dish. My question: why does blanching tofu draw out excess moisture more effectively than draining and pressing? It seems counterintuitive.
  9. [OMG! I've been away far too long! DR is giving cooking advice??!! Did hell freeze over as well??!! I've got nothing else to say.]
  10. Can this meal be saved? Last month I portioned, and vacuum sealed, fresh pasta. Tonight, I cooked one of those portions, according to the instructions - fresh or frozen, 2 to 3 minutes in boiling water. Although the potion sat at room temperature for 10 minutes or so, when I dropped it in the boiling water it did not separate. I stirred and gave it 2 more minutes. Still one big clump. I then put the clump into the sauce, to simmer for 2 min. Again, one big clump. Turned off the heat, covered the pan with sauce, and waited 3 minutes this time. Guess what? One big clump! I've cooked frozen,
  11. Alas, I will not be hosting Thanksgiving this year. However, after countless hours sifting through cookbooks and magazines and web pages, I present to you my imaginary Thanksgiving menu. Appetizers: Pork, shrimp and cabbage raviolis; Wasabi deviled eggs Salad: Lettuce mix with avocado dressing and pistachios Main: Turkey roulade "“ stuffed with sage sausage, chard, and walnuts; tea brined, roasted turkey thighs Sides: Ore Ida tater tots"¦ 'cause it's my menu and I can have anything I want; sweet potato biscuits with clover honey; Momofuku's Brussels sprouts; homemade apple chutney Des
  12. I'm meeting friends for dinner on Monday. Last positive review was 2011. Should we reconsider? (If so, craving Asian in Farragut North/West area. Suggestions?)
  13. I was recently gifted a bottle of coffee syrup. I'm not a coffee drinker, so I'm at a loss on how to use this... other than in beverages. Any suggestions on how I can use this, maybe as a marinade or glaze for pork or poultry or beef? (A quick Google search yielded recipes for coffee syrup, not on recipes that use the darn thing.) ~ louise
  14. LTC Mark M. Weber. You fought the good fight; you finished the race. RIP From his CaringBridge journal:
  15. Beef short ribs question: Although I had a great braising liquid -- Asian flavors -- I couldn't get over how greasy they were. (It's not the gravy/sauce that I'm complaining about; it's the meat that left a shiny puddle on the plate.) I was thinking: what if I parboiled the beef ribs? I did a quick internet search and almost every source says that's a no-no. Then I thought... ... what if I roasted the beef short ribs prior to braising? Say for 30 minutes in a 350 oven, then add the braising liquid and finish it off. My thinking: the short, initial cooking would render the fat (much more than
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