legant
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Everything posted by legant
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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" -
Menu Planning and Home Ingredient-Delivery Services
legant replied to Rieux's topic in Shopping and Cooking
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? -
Is there a re-sale market for these mags? Circa 2005 - 2008? Or, should I donate/recycle? ~ louise
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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
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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?)
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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?
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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?
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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.
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[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.]
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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, vacuum sealed pasta -- both dried and fresh... with success... but not this time. (The success was store-bought capellini; the failure was farmers-market sourced papperdelle.) What happened here? I've got 4 more portioned, vacuum sealed packets. What do I need to do differently?
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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 Dessert: Black Pearl Layer Cake That wraps up my fantasy menu for the coming holiday. (I definitely have an Asian theme going.)
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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?)
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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
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LTC Mark M. Weber. You fought the good fight; you finished the race. RIP From his CaringBridge journal:
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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 a searing), yielding a cleaner tasting meat. Feedback?
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FWIW: I've gotten beef back ribs from both Safeway and Giant.
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Low key dining with friends. Need some place that is spitting distance from the Metro; have to jump on subway to catch 8pm theater performance. Don't know the area so the Dining Guide isn't helpful. Thanks. ~ louise
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To be replaced by 876 Cafe. Any word on the cuisine?
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I'm in love with my FoodSaver mini especially since I can get replacement bags at Bed Bath & Beyond. Use it for cheeses... last summer's produce... and portioning value-sized packs of meats.
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I'm in. And, if there is a g-f section and taste test, will be +2.
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[One of the joys of participating in a CSA: you never know what you're gonna get.] I got three of these suckers. I tried Bitter Melon Scrambled Eggs with mixed results. IF (yes... that's a BIG if) I try it again, I would dice the bitter melon, rather than slice it. I also added Parmesan cheese. Lots of Parmesan cheese. Given that it's a long weekend, I'm planning on trying this Bitter Melon Shrimp Stir-fry recipe. That leaves one more Bitter Melon. Any suggestions?
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Tonight: Salmon and Sorrel Troisgros over brown rice w/ roasted carrots Sunday night: oven roasted Elote; chicken salad (cream cheese, yogurt, red curry, cabbage, carrots, cilantro) spring rolls
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Just in case anyone else faces the same quandary: 50 Things To Do With Fresh Sorrel
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More than 2 1/2 years later, with the same request. Penang would have been my first choice; was surprised to learn it had closed. Any updates on previously mentioned locations? Any additions?
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Sorrel: a CSA surprise. WTF (other than salmon) do I do with it? ~ louise
