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About KMango

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    Dallas, TX

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  1. Howdy, have Google'd and Amazon'd, could not find. Link? (purty please) (and hi, everyone)
  2. One of the most awesome, local resources for this topic is the VA Cooperative Extension. Their classes/seminars, pamphlets, and blog posts are no-nonsense and informative. Unlike other organizations and resources, they are "less preachy" and "more teachy". Here is a sample: http://blogs.ext.vt.edu/arl-alexvce/2013/04/16/home-fermentation-add-a-kick-to-your-local-produce-this-summer/ The best practices document mentioned in that post gets to the heart of your question about submerging. Here is a more direct link to the info; the link in the blog post only points to the index: http://nchfp.uga.edu/how/can_06/container_cover.html The folks in this organization are highly committed to sharing all their insights. Contact any of them and they will share the treasure trove of their knowledge.
  3. Lucky Peach features Martin Yan in a compelling, first-person format interspersed with narrative, capturing his worldview and the reader's attention. http://luckypeach.com/renaissance-yan/ Samples: "...You cannot fake it. Faking is very tiring..." "...If your restaurant is very successful, you think you are at the top. It's not really true. There's a Chinese saying: 寧還å”寧멕. You think a mountain is the highest, but when you climb to the top, you see a higher mountain..." "...I don't open restaurants because I want to make a lot of money. I want to fulfill my dreams..." "...My mother went through the Cultural Revolution....When we had nothing to eat, what we did was stir-fry marbles with fermented black beans. We just sucked the black beans off the marbles and we ate rice, so psychologically we felt like we were eating something more..."
  4. For the upcoming bundle of joy, my parents bought us a basic Bosch that includes a half-load setting (Silence Plus 44dDa). We adore it; completely silent, easy to fill, gorgeous complement to the kitchen interior. Cleans like a dream, no performance issues we have noted, although it's still less than three months old. It will get a ton of mileage in the near future; will keep you posted on how it holds up.
  5. ***bumping this thread, in the hopes will_5198 or others will chime in with suggestions for you and Mark*** In the meantime, regarding breakfast, and based on rave reviews of local food fans, this morning we tried Hypnotic Donuts and Biscuits. We ventured to Denton, but the original Dallas location is 15 minutes from the Crowne Plaza. Hands down, this was the best chicken biscuit of my life. I ordered the Amy (smoky bacon, cheddar, honey, pickles, spicy mustard, $7). Others enjoyed the Olivia (just honey, $6) and Maribeth (peppered gravy, tater tots, $6). Super casual, cheerfully friendly staff, and the option to finish your breakfast via a parade of excessively light and festively flavored donuts (between $1 and $4 each). We used plastic knife and fork to break into a half dozen different varieties (small bites, I swear). The blueberry cake donut ($1), evocative of Boo Berry riding a pillow cloud, would be worth the trip alone. The Dallas location is northeast of your hotel, and not on the way to Love Field, but it's near the Arboretum and other interesting sites if you have time to meander. Hypnotic Donuts and Biscuits, Two Locations 9007 Garland Rd, Dallas, TX 75218 235 W Hickory St, Denton, TX 76201 http://www.hypnoticdonuts.com
  6. We've been hitting one in the 'burbs of Dallas, and it has become a regular haunt. The calzone is a favorite; a crispy/crackle top crust, with judicious application of high quality fillings---of special note are the artichoke hearts (water, not oil-marinated) and house-made sausage (fennel seed, rejoice!). This is a welcomed step above the the tough wall of thick dough and heaps of gloopy, oily fillings of other calzone venues. Another savory bite comes from the sweet Thai chili flavor of the oven roasted wings, more satisfying than they sound. Although perhaps not available everywhere, we dig the Abita root beer on tap. I peeked into the kitchen on my first visit and saw everything from the garlic to the mushrooms to the flour had Mellow Mushroom packaging. They must own the entire supply chain, which I interpreted as an admirable strive for consistency. Yes, that means locally sourced ingredients are out of the running, which is a flavor bummer. The upside is a reliable/repeatable experience from visit to visit. Since they opened two months ago, our local TX location features over 20 beers on tap. We overheard interesting franchise gossip---the bartender mentioned that for the first 90 days, every new Mellow is on probation. They are restricted from certain things, including establishment of a Beer Club. He said "rumor has it" the overall Beer Club may phase out over time, as it may not be clearly aligned with the company's other health/wellness/wholesomeness values. (pshaw) (everything in moderation) (including moderation)
  7. The online journal Flavour recently published this study demonstrating the impact of mug color on perceptions of coffee taste: http://www.flavourjournal.com/content/3/1/10 "...This is your last chance. After this, there is no turning back. You choose the blue mug"”the story ends, you wake up in your bed and believe whatever you want to believe. You take the white mug"”you stay in Wonderland, and I show you how deep the rabbit hole goes. Remember: all I'm offering is the truth. Nothing more..."
  8. Most Latino or Asian markets will have them, but remember they will be in the frozen section, not fresh. If you really need fresh, someone else will likely chime in with that.
  9. This is what we use: Penzey's Minced Garlic (topic jump) (sorry mods) (feel free to migrate)
  10. Yes, it's seasonal, but we made this one countless times last holiday season, to the (literally) shrieking delight of many guests: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/countdown-8-eggnog-pumpkin-milk-shake-with-cinnamon-wafer-cookies-recipe.html We added all kinds of spirits from our experimental creations; spiced rum, vanilla whiskey, tropical fruit-infused vodka, it was all good.
  11. You lucky duck! So many options, including freezing for later, as you noted. Cider also makes the basis for an amazing pork or poultry brine. There are outstanding recipes out there for winter squash and cider soups; especially if you head into an Indian-spiced direction. And this holiday season, your mulled cider, including whole cranberries and cinnamon sticks, will be the envy of the neighborhood.
  12. An oddly placed concern, given that menus are touched by far more hands, are not composed from anti-bacterial materials (unlike some electronic devices), and unlike tables, are not wiped down (even if only in a cursory manner) after each use. BYOB (bring your own bactericide): It's always in season. Count me in as a fan of automating dining payment wherever possible. I dig the added security (out of sight = greater possibility of credit card fraud), and most grocery and many retail stores have already implemented self-payment. Automated ordering I am not as eager to adopt; too many user error pitfalls. (yes, that's what i ordered) (but) (that's not what i want)
  13. From a probability perspective, if you took the number of patrons this has impacted as the numerator, and the total number of patrons dining at Patowmack Farm this summer as the denominator, it seems that the likelihood of getting cancelled would be less than 1%. If that is an unacceptable threshold, refusing to do business is, of course, a personal choice. Chefs get ill, restaurant equipment breaks, sewer systems back up, and yes, someone may suddenly decide to get married or have a blow-out event on the date that is your anniversary. If you get two weeks notice, this seems fair and reasonable, especially because this is far more the exception than the norm. Dining, and choosing where to dine, is a personal, and albeit not always rational, choice. So says the KMango who has my own, quirky "never again" list. (omg peas) (on the menu more than once) (you're fired)
  14. Astoria Caffe & Wine Bar, 15701 Quorum Dr, Addison, TX (972) 239-5853 http://astoriacaffe.com/ Have you ever discovered a family-owned gem of a cafe that made you consider re-locating? Uprooting your household and doubling your commute just so you could be in walking distance to the ultimate "second home"? Astoria Caffe & Wine Bar in Addison, Texas is that place. With their seven-year anniversary just around the corner, it's difficult to summarize the mindful evolution cultivated by the Bulgarian owners. In the past four years alone, I've watched the venue steadily deepen it's aesthetic decor, enhance the menu, grow the wine list, artfully expand the patio. And, oh, that patio. Gracing the full entryway, over a dozen black mesh tables capture crosscutting breezes drifting from the park of trees across the street. The patio experience is a dog-friendly and nature-embracing treasure. Europe's influence is on display in the straightforward, no-fuss, carefully selected, high quality ingredients. For breakfast, the Astoria Platter ($8.99) is one not to miss, with expertly seasoned, house-made pork sausage. For lunch, dinner, and late night, the meat and cheese platters ($8.95 - $16.95) offer a pleasant and leisurely repast. Anything here graced with Kalamata olive, dill, or roasted red pepper will serve you well. The simplistic miracle of carefully chosen ingredients treated honorably in a welcoming and relaxing atmosphere will bring you back time and time again. Before or after your visit, you'll find the location, tucked into Addison Row, provides a meandering forum to tour shops and parks that often host concerts, movies, and local festivals. On a lazy Sunday afternoon, Astoria Caffe is the rare venue where you'll be welcomed to sit for hours. Patrons are not rushed, but encouraged to continue enjoying refreshments and nourishing dialogue. On a recent visit, the patriarch mentioned the mixed blessing of receiving their liquor license after a two-year application process, building on his already extensive wine and beer selections. He noted it would be worthwhile to experiment with cocktails, but they would be keeping a close eye to ensure libations do not subsume their seven-year atmospheric build. This is a business that cares about serving the entire local community, not a niche subset. This is also the venue where the Mayor schedules his coffee meetings with local citizens. The fortunate timing of my visits could be part of the deep affection I have for this place. I tend to find myself munching on panini, eggplant dip, charcuterie, or smoked salmon and wine during mid-morning, mid-afternoon, or after the dinner rush. A leisurely pace and calming acoustics weave the fabric of the charm for Astoria Caffe. Busier times may be more frantic, hence the lucky nearby resident who can wander over at the right weather, will and whim.
  15. So says JPW In other three-letter news, this place near Dallas just closed. Sad boo-da mango.
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