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KMango

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About KMango

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    KMang0
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    Dallas, TX

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  1. *bump* Anyone want to share their experience with an Ooni? (thanks in advance)
  2. We were so thrilled and eager to serve the roast, we did not re-purpose anything. That would have been a great idea! Of course, we would have had to ward off two famished Marine officers to make it happen. So perhaps it's better that we deferred. #SemperRare
  3. “Tell me what you eat, and I will tell you who you are.” –Come on, ya’ll, every one of you knows who said this 🙂 “Tell me who you hire, and I will tell you who you are.” -KMango Just a quick shout out, and a bit of head shaking, to Amy Brandwein. Stuck in CityCenter for almost three months, I practically lived at Piccolina. I darted in for morning coffee, grabbed late afternoon snacks, and took out several evening dinners. You name it, I inhaled it. Which is where the head shaking comes in. I probably negated a lot of cold weather workouts via my jaunts into the blissfully arom
  4. If chicken liver mousse is still on the winter menu, stop in to feed your benefit of a doubt. When served with steaming hot flatbread, as per two of my three visits in Nov/Dec, this dish is a warming and savory revelation. /why, yes, that is me dining solo //with three different tasty beverages ///what are you looking at?
  5. How did yours turn out? We braved an 8lb, bone-in, 131 degrees for just over 8 hours, finished at 450 convection for almost a half hour. Probably the best beef of our lifetime, mostly due to sourcing, with the cooking method honoring the exceptional roast. A cut this expensive is not for the faint of heart---hours on pins and needles praying for no pin/needle leaks!
  6. BLUF: Sheldman's review from 2016 still stands. I sought soup as antidote to our day-long rain. Walking into Reren, I realized a million other people had the same bright idea. I was lucky to get a seat at the communal high top in the back. (Which is my favorite way to dine solo, by the way. #Extrover-table) Honey Ginger Tea ($4) is a must-try, properly hot and offering remarkable complement to most menu flavors. Wait for the sliced shards to fully settle, lest you get a mouth full of astringency (been there, winced that). Reren Signature Lamen ($11) boasted remarkably fres
  7. Cauliflower Crust Pizza with Mixed Vegetables (Didn't plan to cook tonight but needed a desperate, last-minute, quick solution. Wow this worked.) The base was a Whole Foods Cauliflower Pizza Crust*. Brushed crust with olive oil, placed on cooking sheet, put in 425 oven for 7 minutes (per box directions). Chopped a bunch of fresh vegetables---baby zucchini, mushrooms, "Wild Wonders Gourmet Medley" cherry/cocktail tomatoes, purple onion. Mixed diced veg with olive oil, dried Italian herbs, Trader Joe's (TJ) umami seasoning, fresh lemon juice and a touch of TJ Aioli Garlic M
  8. Pics enclosed. Note our mascot at the end. It turns out making Bao is a K9 spectator sport!
  9. Smokes of the holy variety this was a delightful event. THANK YOU ktmoomau for enabling the Invasion of the Bao Snatchers. I will post pics, but that is going to take some time. My tech skillz are no longer l33t. So for now, take this as a reminder/nudge/sign from the universe that you have fellowship waiting for you in this community. Come as you are. Get out there. Connect and learn. Especially if you are new, you will be welcomed with open arms and eager palates. And for all you veterans: it’s been a while! Yes, you are busy. Yes, schedules happen. You can s
  10. Howdy, have Google'd and Amazon'd, could not find. Link? (purty please) (and hi, everyone)
  11. 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: ht
  12. 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..."
  13. 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.
  14. ***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 friend
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