ktmoomau

Last night was cod braised in salsa from a Rick Bayless recipe. I also had leftover rice, and squash sauteed with butter and shallots on the side. My piece of cod was very firm, Hubby's looked more flaky, but tasty none-the-less, but I think it would have been better with grouper.

I don't know, but I would like to go!

Last night was pupusas that I picked up from the H Mart in Manassas, I made a side of honey/sriracha slaw (I know not the traditional one, but good none the less) and made a homemade roasted salsa with tomatoes from the garden. The last little pud of refried black beans rounded it out. I too am on a clean out of sorts, but I am going for the fridge/freezer. I wouldn't mind using up some items from the pantry either... I need to go on a tahini spree.

So with rise times- the first rise is 1 hour and the second is 20 minutes and then 15, and steaming is about 15 minutes, so with preparation time from start to eating- I would think 3 hours is likely the amount of time we might need. I could do one batch and have it start the first rise before, and then we can make other batches when people arrive?

I need to take more dinner pics- last night was a very pretty ham and white bean soup with fresh herbs and zucchini.

Could you freeze it for a longer time- make it into smaller containers and freeze like freezer jam? Jam is generally pretty easy to can as you only have to hot water bath can it, but make sure you have enough acid, or add in the correct amount of Pectin.

I was going to use the Anson Mills recipe: https://ansonmills.com/recipes/536 But the Woks of life one looks good too!!

Tonight was ham and white bean stew. Last night was turkey mole with spinach enchiladas with rice and refried black beans.

Or if it fits a Smobot.

Also, we will have some time between rises, if you want to bring filling ingredients we can finish in the kitchen while we are waiting, as well.

How about 1:00 pm, that way we have time to let dough rise? And can have them for dinner? If you all wanted to choose to make a filling, bring a snack, libation or dessert that would be more than welcome! I have a pretty stocked wine fridge, but am always running out of white wine (I don't know how that happens)!

Hmmm, what about a basic book like Better Homes and Gardens? I also think Charles Phan does a really good job making Vietnamese food very easy and approachable with very detailed instruction. I also have a cookbook called frame by frame Chinese which I like as it is really visual, which can be helpful in that type of situation. Feran Adria's family meals is really detailed and specific, also with lots of pictures, but not super hard meals. BUT I will also say I find a lot of great recipes on Pinterest/Food52, and I love the Bon Appetit You Tube Channel and often look up recipes they are making. I tend to turn to Pinterest for easy things before I look up anything in a cookbook. You could see if you could find some of the recipes from your favorite chefs online and make them into a Pinterest board?

Great, let's do the 19th of October! So far we have: DanielK +1 Curls Smita Nordwall lion

I thought Sweetwater Tavern had it, but maybe it is just a special, and it could technically be Queso Fundido... I can't recall now. A dirty secret of mine is I like to go to Moe's and mix a little salsa from the salsa bar into the cup of queso. I don't go as often now that we moved, there used to be a Moe's in the shopping we frequented before we moved.

Question- So under DC- we would have all the neighborhoods listed like you do here, correct? Could we do a subforum that is in that list for all non-neighborhood things- like for example in LA the Cuban subforum there? I don't think it is so bad. I assume then we would break out- DC, MD, VA, Multiple Locations (or are we deleting multiple locations?) and each of these would be like the main forum with the sub-forum neighborhoods below? The thing I will miss the most, and maybe we can include it somehow- is the list of all the restaurants and what neighborhood they are in- sometimes I just scroll that to get ideas. Maybe we could have after the forum- the first subforum be: Neighborhood List Guide- which would just have a list of all the restaurants in each neighborhood for that forum and their current rating?

Ok, dates I could host BAO BUNS: September 14, September 15, October 5, October 19, October 20. I think it would make sense to start early afternoon to get them done. I live in Potomac Yard in Alexandria. If you would like to join, please respond back with all the dates you can make, I will pick the date the most people can attend.

If you hadn't said the burbs, I would have guessed Nooshi with that combination, but... Kumo Asian Bistro?

For my family reunion Sunday I made empanadas- half traditional beef filling, half turkey mole with spinach. I also made cold Sichuan noodles with cucumber. I didn't make the bao buns, there was just too much chaos in the kitchen for that. Last night was leftover stuffed peppers from the reunion that my cousin made, with fried potatoes with rosemary, sliced tomato and a steamed artichoke.

Well I seeded chard, and it was coming up, but something ate it while eating my kale last weekend. At this point it is pretty much- what isn't eating my kale, to which there is a short answer- me. I have killed the aphids, cabbage worms, slugs. I then got a few handfuls and it was doing great, until this past weekend. This new round last weekend may have been beetles, as there was no sign of the culprit on the plants this time. (And it's on my fenced in patio, and we don't have any squirrels or rabbits much to Max's dismay.) But it is still growing so we will see. A few sprouts of the chard remain, but I am going to seed some more. My salvaterra's secret have only produced three actual fruits that have ripened at this point, but I have been told that they produce a lot more fruit late in the season, so I am hoping for a boom, they have a lot of flowers. My cherry tomatoes did really well, and the black cherry tomatoes from Mount Vernon are just delicious, they have slowed down a little bit now, and the one just finally recovered from the water logging- I am not sure it will have any more fruit, we will see. The squash has been fine. Tomatillos are coming on strong, the purple ones have done better than yellow for early producing- we have already used the first batch for a sauce for tamales. Bell peppers are just producing like no tomorrow again, they stopped producing during the heat spells. I also seeded some radish, we will see what happens with it. The balcony plants are doing way better than the patio due to one just pure sunlight, two although we do get some insects, it seems to be pretty beetle/slug/worm free up there. Well, there also isn't kale up there... (grumble, grumble- things stop eating my kale!) I have made myself good notes for next year on what I would get again and from where. I love kale so much, but we will see whether I bother with it or not, I think you need to be in area with more worm/bug eating birds to have successful kale. My poor hydrangea is also going through an attack, I think from bacteria, I have pruned, gotten rid of the dead leaves, given it some new dry soil, it has neem on it, I am doing all the things. It would have died through the winter anyway as it is in a planter box, but it was huge and we were thinking of replanting it into the ground in a spot on our patio, oh well. It's sibling that sits in the next box over- didn't get very big; however, is fine. My palm trees on my balcony have been great for a little privacy, will move those in, although next year I am thinking ornamental banana or lemon tree out there in the summer too.

Well as our in laws moved into their new house, their paw paw tree at the old house, just started producing. So they got to try their first paw paw. Mount Vernon sells the trees at their Spring Plant Sale every year. I think they take about three years to fruit, you should really buy two so you can pollinate, if you don't have a lot of pollinators, you can self-pollinate, but don't go too crazy because you can overload the tree with too much fruit.

Last night we went out, but the night before was tamales. Mostly green chile turkey, BUT I had a lot of rogan josh sauce left from Indian food we ordered the other night that I had thrown in the veggie succotash remains (corn, green beans, squash and onions). I had enough masa and wrappers for 2 more tamales, but was out of turkey green chile sauce, so I made tamales filled with veggie rogan josh. Those were REALLY good. This is a non-traditional recipe I may have to try to develop on my own as it was so good. It did mean I had to take a dairy pill to eat a tamale, but worth it.

Is it going onto the lot where Shoppers is? That is a big space with a big lot.

This all sounds great! Bao Buns first one and then we can move down the line with people taking picks what they want to make? I will post some dates I could host tomorrow, I have to head out for a meeting in a few. (We can have some frosty beverages, snacks while we work)

I have never made those (although I have a friend who has made eclairs, maybe I can get her to come help), but would be willing to take a stab at it too!

Last night was leftover chicken, yuca, plantains and cuban rice. With a succotash of corn, onion, squash and green beans that I sauteed with olive oil, salt and pepper and tossed in a little lime juice for balance.