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Dining Guide
Posts posted by legant
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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?
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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:
Fun fact. (And a practical one I want to plant the seed on now.) Kris met with a funeral director and apparently embalming fluid doesn’t mix well AT ALL with high bilirubin in the blood. Gives the skin a kind of green pigment. Kris asked me, “Are you okay? Do you not want to talk about this? What do you think?”
Me? Green-tinted skin and an open casket? That…would…be…AWESOME! As much as people say “I don’t want to remember him that way,” I would offer a different view. First, nothing will remove the image of who I was, in person or by picture. Second, that guy in the casket? That’ll be me – minus my spirit. A body that is thoroughly used up and totally worn out, just as desired. Third, having an open casket – wear and tear be damned? That IS my way.
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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 curious what recommendations folks have for vacuum sealers. Looks like they run the gamut from $12 (Reynolds) to hundreds, if not thousands, of dollars.
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.
Maybe a partial theme or idea can be a gf section and taste test? lperry's post on pizza got me thinking...(you can tell what I'm bringing.)
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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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Sorrel: a CSA surprise. WTF (other than salmon) do I do with it?
~ louise
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.
I'm looking to start doing a regular office happy hour / post-work drink-related get together. Here's what I'm after:
-Ideally, the location wouldn't be more than a few blocks from our office (at the corner of N, 18th, and Connecticut NW - just south of Dupont Circle).
-Someplace quiet and not too crowded - we're a more laid back office (i.e. no sardine cans full of 20-somethings and loud music; god I'm boring)
-The cheapest drink can't be $15 and full of diamonds
-Probably no more than 3-6 of us going out
Thanks!
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
Cafe Deluxe, Informal, Diner-Style American Restaurant in Multiple Area Locations
in Washington DC Restaurants and Dining
Posted
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"