KMango

Ya'll got me craving pí£o de queijo like a madwoman, so we trekked over to a Brazilian grocer today. They did not carry poviho azedo and poviho doce, but they did have an already-mixed variety. As an experiment, I also picked up another bag that includes cheese powder (gasp!) as an ingredient. I completed my purchase with the house-made frozen, completed recipe just to compare/contrast. I'm going to rock a neighborhood party with an asiago jalapeí±o Brazilian cheese ball tasting. OK, that sounds wrong...and awesome. Pic shows both mixed yuca flour products.

Bar Fun Dining (BFD), Robertson Creek Shopping Center, 2499 & Dixon, Flower Mound, Texas 75028 After moving halfway across the country, we spun the wheel of fortune hoping to find a regular haunt for casual weeknight meals. Our tactic was to stumble blindly into a random shopping center that may feature several restaurants, and venture into the one that looked the least like a chain. Web reviews and social media are not as reliable in this part of the country, but we always ran a quick search to ensure no one reported food poisoning, service concerns, or high probability of violent hostage-taking situations. Thus we found Bar Fun Dining (BFD). Our first impression was of a brightly lit, cheery, miniature Dave & Busters. We found out later that the owner is a former CEO of SEGA, and executive of Dave & Busters, so the concept is no surprise. When you enter the self-seating venue, turn left and sit in the alcove featuring booths and tables or move a bit further back and saddle up to the bar. The acoustics will reward you, this is generally not a loud venue, even when more crowded during Thursday's Poker Night. You may see far fewer games than a Dave & Busters, but you'll have much better food. Too many restaurant renditions more closely resemble mushy cactus than savory snack, so you'll find BFD's grilled, marinated artichoke ($7) may rekindle your love affair with the globed bud. You'll note depth of seasoning from the brine, smoke from the grill, and piquant Dijon mayonnaise that complements rather than covers the thistle's glorious contribution to dining delicacies. Chicken and waffles ($11, and yes, trite alert from 2008!) is executed effectively here, the eponymous ingredients, anyway. BFD serves their rendition in the nostalgic paper cone within a wire frame embracing two dipping sauces. Do yourself a flavor favor and order honey mustard instead of the southern gravy that chills too far quickly for sustained enjoyment. The crispy waffle, maple syrup, and juicy fried chicken will otherwise hit the spot. Pork deviled eggs ($8) are barbecue smoky, fried-onion crunchy, gratifying half-moons. We have ordered these several times, and the dish has arrived once or twice with a bit too much molasses in the housemade bbq sauce atop the generous pulled pork. The plate is always gone quickly, however, and the friends we have introduced to it always proclaim this appetizer a new favorite. Without exception, French fries are masterfully executed here. The loaded fries ($7) are a meal of their own with house made Blue Cheese dressing on the side. Fries accompanying other dishes always arrive piping hot, crisp, and ideally salted. Bee Sting wings ($7) are similarly consistent, smoky intermingling pleasantly with honey, never over or undercooked, well worth enjoying while watching a game at the bar. Less successful here are the pasta dishes. Blacked chicken pasta lacked luster, no flavors of note with slightly overcooked linguini. The same was true for the mac and cheese side dish. Both are an apparent afterthought of technique from an otherwise careful kitchen. Daily specials run the gamut from seafood to flatbread to meat-forward appetizers (Swedish meatballs, chicken wings in house-made sauces). A recent Ahi Tuna Salad ($9) featured gorgeous Mesclun lettuce, sharp wasabi and soy flavors with a smartly, although likely propane-torch assisted, seared exterior. The Baked Goat Cheese with Crostini ($7) appetizer would suit better as a heroic dessert, savory-yet-sweet with an edge of honey counteracting chevre's signature tartness. Regarding beverages, a sole, lonely tap resides at BFD. A bartender mentioned plans to expand their selection, and the venue makes up for it in the meantime by offering numerous bottled and canned selections with familiar names such as Oskar Blues, Rogue, Ska, Dogfish, Stone, New Belgium, and Laguintas. Not listed on the drink menu is the "Miles High", a refreshing red grapefruit martini named during the week of the Pot Bowl Super Bowl, along with the name of it's bartender creator (Miles). Other mixed drinks options are abundant, and the menu features a handful of house-recommended cocktails with local flavors such as jalapeno, seasonal fruit, and herbs.

Some familiar names on this half-day panel of speakers in NW DC the morning of March 13: The New Meat Monopoly: The Animal, The Farmer, and You in the New Age of Global Giants

Year #5 of Bonus Thanksgiving For the past five years, we have hosted our Turkey Day in late February/early March. It gives everyone something to look forward to in this otherwise grey, holiday-free time period. Part of the bonus is we do not have to compete for guests who have multiple family obligations during the November edition. Another bonus is we don't have to elbow our way past every home cook in a ten mile radius to reach the classic Thanksgiving ingredients. Brined turkey (17lbs), rubbed beneath the skin with with ginger, garlic, onion paste before roasting Fresh cranberry and blood orange relish Smooth-as-silk mashed (riced) potatoes flavored with turkey broth and mushroom salt Mushroom and garlic gravy Brussels sprouts with bacon Green vegetables from neighbors Granny Smith apple tartlets, from pie filling made yesterday, topped with freshly whipped vanilla cream The TV networks played along by airing the original Star Wars trilogy. Nature played along by dumping snow flurries and sleet all over our Dallas landscape. We enjoyed an idyllic setting for this mood-boosting cooking and eating tradition.

Two shout outs for the DC area appear in Zagat's listing of twenty, Buzz Bakery and Cava Mezze Grill.... http://www.zagat.com/b/20-local-chains-we-wish-would-go-national Here in DFW, the chain I wish would export elsewhere is Twisted Root Burger Company. This would expand the reach of their funky bumper sticker atmosphere, ginger-spiced cocktails on tap, the gamut from game meat to black bean burgers, extensive topping choices, low-key bartenders, and a gratis variety of homemade pickles self-served from clear plastic barrels. Not the top burger of a lifetime, but an inexpensive, relaxed, fun venue to remind yourself what it feels like to chill. (and those barrels) (would roll across the floor brilliantly) (simulation donkey kong)

And you could use heart shaped egg molds. (or pumpkin shapes!) (seasonality rebellion) (embrace it)

Sounds like the toolkit of a cannibalistic masseur. (now playing) (at a) (theater near you)

The chum plot thickens. Here's more context on why the newspaper article and the Seafood Watch ratings seem to reach different conclusions: http://deepseanews.com/2012/05/how-to-eat-sardines-sustainably/ Gawds I love certain varieties of canned sardines. Texans seem to adore them as well. The selection I find on the shelves here is more diverse than I expected, as is all manner of kipper snacks. I've seen odd varieties such as hot sauce with maple, an interesting assortment.

Does this help? Monterey Bay Aquarium Seafood Watch for Sardines (billy joel is now stuck in my head) (downeaster alexa) (there are giants out there in the canyons)

Fantastic quest! To save time and assure quality, I also brew my own at home. The challenge is I like my coffee screaming hot. I was also running into the metallic taste, not hot enough, too leaky, too unwieldy, and other issues with various solutions until I finally nailed a KMango-worthy courier method. I drive in sipping a cup from this, but without the handle. I found that at Target of all places. The faux leather seems to add more insulation than other mugs, and looks nice if I get yanked into a meeting. The lid locks like it means it, won't leak unless it's a defective one. My thermos can then be smaller, because it's for a second and/or third cup. I used a 16-ounce Thermos Nissan bullet (fits more easily in briefcase) for over a decade, and loved it. When the outer film wore out, it broke off in patches, which lead me to fondly refer to it as the thermos leper. I finally moved on to discover this small Thermos which I have enjoyed for months. I never use the tea attachment but it's a nifty option if you are a steeper. Zero metal taste in the mug or either thermos, but manufacturing defects and low quality stainless can happen, I wonder if that's what you have experienced. During my quest, I searched the web far and wide. Was hard for me to pull the trigger site unseen although there are some fascinating designs out there, especially from Scandinavia. The most diverse varieties of small thermoses in one place seemed to be at Target, Wal-Mart, and other big box stores which I normally avoid but this is a critical daily ritual! If you find another great solution, share the news.

To those who remember JFK (50 years ago) (before my time) (but dallas is mourning today)

http://www.ehow.com/info_12005749_lose-taste-high-altitudes.html I've never enjoyed a righteously delicious meal on a plane. Even home-cooked meals lost their luster, and until now, I did not understand why. Now that I know about the high altitude/lost taste bud effect, I can design my next in-flight meal around such limitations. Thanks, science! (ok, not science) (it's ehow) (forgive me)

It's the same product + convenience. And convenience has a price tag. A peak vs. non-peak dining hour pricing model would be an interesting experiment. Discounts for non-peak dining happen at numerous restaurants I have frequented, and it would be fascinating to see this even more overtly stated and implemented. (i'd eat it) (for more or less) (depending on timing)

Bill accuracy issues are different. Nothing sets the hackles up more than a customer who discovers a mistake on the bill that, had they not noticed it, would have gone unnoticed and overpaid. And the wrong entree coming out is a major hiccup that would garner appropriately adverse reactions. But confessing one's service errors, such as forgetting to put an order in that mucks with timing, is the more ethical approach than throwing other, innocent employees under the bus. Mistakes like that happen, own up where you can, and let the good karma collection make you a better person in the long run.

I need a designated driver next time so I can find out! What I sacrifice for science...

For anyone who owns the 2004 edition of On Food And Cooking, check out page 60. It's much better than the info graphic I posted back in June. This one goes through attributes of pasteurization, curd development, molds, wheys, brines, moisture level, and aging. It will give you a hint of what you would be experiencing long before you taste the cheese. It's a remarkable way to organize this information. Alas, it's all copyrighted and stuff or else you could see it here.

Do you have an immersion blender? I pureed Brussels Sprouts together with an almost-broken Hollandaise Sauce, and it was one of the best vegetable dishes I have ever made. There's something magical in the velvet texture. Okra chips are amazing.

Damn, these kids are my Mischieftain heroes, but apparently got kicked out this time: Evicted for $250 French Fry Party (ha! you posted the same thing above) (does that mean) (we'll get kicked out?)

It's there---in the cups. (haha) (ketchup through a straw) (next psy video?)

The hot food bar at El Rancho Supermercado, 14211 Coit Rd, Dallas, TX 75254 Fresh masa. A phrase that instantly elevates the interest level and heart rate for fans of Mexican and Central American flavors. Watching it made commercially is a glimpse into ho-hum industrial machinery. Tasting the results is a glimpse into awe. Web research often misleads in this part of the country. My browser dutifully identified a handful of sources for fresh masa near Dallas. El Rancho Supermercado won my attention due to co-location with a large supermarket and reportedly extensive hot foods selection. This time, Internet authors did not lead me astray. The Coit Road location of El Rancho is the largest, most exciting, most abundant Mexican grocery I have ever seen. The supermarket's next-door neighbor is one of the largest outdoor furniture storefronts in the country. This means an easy-to-find location with ample parking. On this day, no storefront vendors roasted corn or dished up arroz con leche, but web reports indicate frequent sightings of both. El Rancho's entryway yields a bakery on the right, hot foods on the left. Shiny plastic picnic tables and self-service condiments (onion, cilantro, lime, several house-made salsas) allow shoppers to casually sate their hunger before they shop. Customers can choose any tailor-made combination that appeals from this meat-focused variety showcase. A tripe taco (pork, $1.39) was one of the best I have ever had, crispy-yet-chewy offal, overtly seasoned with reddish orange spice spackling. Lengua tacos (beef, $1.39) were similarly satisfying, especially with multi-colored splashes from the salsa bar. An important tip for shoppers turned diners: bring hand sanitizer. The bathrooms are around the corner, and you'll save yourself a trip after the condiment bar if you BYOB (bring your own bactericide). And come prepared to break out your Spanglish--you'll have a friendlier experience if you can order and ask questions in Spanish. Even if it's a choque de trenes, the staff prefer if you try, and they'll fill in any language gaps with an encouraging smile. To accompany your gratifying fare, a nearby agua fresca bar features more than a half dozen selections scooped from wide, clear-glass barrels. A medium-sized horchata (rice-based, $2.00) quenches the palate with pleasingly rich vanilla, cinnamon, and gentle sugar. Other options vary, on this day highlighting a rainbow assortment of melon, guava, mango, papaya, and hibiscus. Shopping after a quick bite offers a more relaxed and less urgent, less task-oriented affair. Meandering near the produce section, I took time to note the ongoing production of masa via giant bubbling vats and steel grinding of nixtamal. For home tamale makers, coarse-ground masa and lard are available for inexpensive purchase (see enclosed, although lousy, pic). White corn, yellow corn, flour, cactus, and other varieties of freshly made tortillas, varying daily, are available in diverse shapes and sizes. A two-pound package of freshly made cactus tortillas cost $1.69, over 30 in the package. Once home, these transformed into exceptional quesadillas, breakfast tacos, and Tex-Mex migas. Bargain prices jump off the shelves at El Rancho. Those seeking local, organic, sustainably raised or wild caught, or those adamantly avoiding rBGH, antibiotics, GMOs and pesticides, could choose to bypass the expansive vegetable, meat, and seafood selections throughout this massive store. Those with such preferences, such as myself, should consider making a worthwhile exception for the treasure of fresh masa, savory hot foods and aguas frescas in this suburban supermarket for a mood-boosting flavor indulgence.

A friend of mine who used to host a lot of large events in DC wrote back with a surprising recommendation. She said her search always started with Open Table. She would choose "Large Party" for the date she was seeking, and then pared her list down from there.

Quesadillas from queso fresco, sauteed spinach, garlic, and pico de gallo. Yesterday, a market in the Dallas suburbs made these tortillas from their freshly ground masa; the green hue is from cactus fiber. Citrus is a Key lime, $1.79 for a large bag, surprisingly juicy. After oiling the tortillas but before cooking, crushed Maldon smoked salt flakes added stellar crunch and campfire flavor. My mouth wishes I made two of these. My BMI is glad I stuck to one. Delightful.

Lazy desperation move...a packet of Maruchan ramen noodles. And while the interwebz devotes hundreds of pages to "MSG symptoms are a myth" and their emphatic, argumentative counterpoints, I now have a full-on case of Glutamate Tummy. It's a plastic-like, distressed sensation I get when I know I've downed that stuff. (you say pluh-see-bow) (i say pluh-sah-bow)