legant

For some reason I've been craving shrimp w/ black-eyed peas. Hillvalley's description of the artichoke find at Safeway prompted me to mix up a dip of mayo, Parmesan and garlic. A Manhattan (2:1) relaxed the throat. I realized that the carbs I was craving could be obtained from half a bagel, rather than a candy bar. Tonight was good.

Could have used that at DCCK yesterday. After an hour of peeling potatoes the size of shallots, I resorted to bribery and groveling to trade off the task... in favor of cutting carrots or onions or even opening cans. Alas, to no avail.

Roasted salmon Spinach Both seasoned/marinated/glazed with garlic, ginger, soy sauce, mirin, sugar, sesame oil, chili sauce B&J Chocolate Fudge Brownie

I'm not even following that link. DR? Posting in this thread? Puh-leeze! All I can do is roll my eyes.

If I brine something (pork or chicken) can I freeze it w/o any adverse effects ? Can I brine both (pork and chicken) together in the same bowl, again, without any harmful side effects?

I don't care how weak it is. I so want this.

I was told yesterday that, since I didn't have my own bag, I had to buy one for the wine I purchased. This was the first time I had been "forced" to buy a bag -- told it was DC law -- when I was quite comfortable carrying my liquor down the street. Besides, I've seen many beer six- twelve- or 24-packs being carried... in the open on the DC streets. I'm okay about it if I choose to buy a bag, but to not offer me the choice?

Half of an avocado, sprinkled with Kosher salt -- a much better choice than the potato chips in the vending machine -- and a glass of Malbec.

Chijimi (savory Korean pancake w/ stir-fry vegetable mix) Inari Edamame

Can you have Southern fried chicken North of the Mason-Dixon line?

Can you provide a citation for this? Yes, I would rather quote chapter and verse than pay the $0.05.

Try North China in Bethesda. You make take up the entire restaurant -- our group only numbered 10 -- but, on the two occasions I've been there, haven't been disappointed. FYI: they have dim sum on Saturday.

On nights like tonight... after a particularly gruesome day... thank you -- whoever -- for the stelvin closures on my wine bottle. ... and Charles Birdseye. God bless him.

Roasted salmon, marinated and glazed (garlic, ginger, soy sauce, mirin, sugar, sesame oil, chili sauce, sugar) Green beans Almondine Creamy Polenta Mirassou Pinot Noir 2008 B&J Chocolate Fudge Brownie [sometimes I get downright giddy about the things I produce in the kitchen. Tonight was one of those nights.]

I'm with Barbara on this one. There is a parking lot at the end of the block from Ardeo/Bardeo. Probably within sight of the Zipcar spot you appropriated.

Korean theme; a dry run for this week's lunches... Chijimi -- savory Korean pancake w/ stir-fry vegetable mix* Bean sprout salad (tossed in a mixture of garlic, soy sauce, mirin, sesame oil, sesame seeds and green onions)** Trapiche Malbec 2007 Minneola Monterey Jack cheese * Not bad. Needed more salty. Could have benefited from some type of sauce. I'll play around with this. I started out with the frozen vegetables... which kinda sorta didn't work... in the pancake. I ended up microwaving the vegetables for less than a minute and then chopping them in a food processor and then adding them to the pancake batter. Liked the texture and appearance of the final product much better. ** Not what I expected; I wanted something more tart... vinegary. Yet, this is a keeper. Next time I'll try the dressing with spinach.

Thee types of homemade temaki: crab, cream cheese and avocado; smoked salmon, radishes, cream cheese, avocado; avocado [sometimes, I have way too much fun in the kitchen.]

I went with the crock pot route w/ the standard onion, carrot, celery, bay leaf, garlic thyme and ginger. Used bourbon and water then, as the liquid cooked away, add soy sauce. As far as I'm concerned, it was a waste of the bourbon. They were still too greasy for my taste -- I don't like/make broth/gravy so that's not a problem/consideration -- so next time I'll go with shaggy's suggestion... crumbled up foil... so they're not cooking in the fat. (But wonder if the foil would adversely affect the crock pot.) I'm also thinking that, at the half way point, I'd put them on the foil or rack and proceed with the cooking. One thing I hate about cooking beef (vs. pork) ribs: they rarely make it to the table. I'm always "tasting" them... standing over the pot... and before I know it I've eaten the whole damn thing. The one... and only... time they made it to the table: I was expecting guests and only had four ribs.

Beef back ribs Polenta w/ gorgonzola (leftover) Green beans almondine Reese's peanut butter cups

I want to cook beef back ribs in a crock pot. If I use a traditional marinade will that be strong enough to flavor the ribs. Should I reduce the marinade or liquid to impart more flavor? Another recipe dredges the ribs in a spice mixture, sears, and then places in crock pot with some liquid. Won't the dredged ribs lose their flavor while in the pot? Finally, is there anything I should take into consideration when cooking beef back ribs vs. beef short ribs. When I braise the back ribs it seems that they are fattier (than short ribs). Or is that my imagination?

Damn! I thought he had died. Good to know you're still with us, No. 13.

Estrella Sauvignon Blanc 1997* Pan-fried trout Spinach sauteed with shiitake mushrooms Polenta with Gorgonzola Manhattan *"I always soothed my spirits beforehand with a glass of [wine], subscribing to the ancient truth that only a relaxed throat can make a swallow." M.F.K. Fisher

Breakfast for dinner... Korbel Brut Medjool Dates stuffed w/ goat cheese/blue cheese, wrapped in bacon Polenta with Gorgonzola Briggs "Old South" pork sausage Sauteed mushrooms 2007 Chapelle St. Arnoux Vacqueyras Dutch Apple Pancake w/ HD vanilla bean ice cream

Zora Margolis. I'd eat in her kitchen any day.

Braised lamb shank with garlic and vermouth Spinach and shiitake w/ creamy polenta Almond puff loaf w/ strawberry jam