smokey
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Everything posted by smokey
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I also like Duffs, good thought.And count me among the cynics. Although I argue that the only difference between what you describe the innocents or the cynics doing is spin of the facts. In a far from classless society, how can you establish a bond or identify without sizing up class and social standing?
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At the suggestions of some friends with whom we were dining, we went to the Kentlands location last summer. I thought it was perfectly ok, KWIM? Nothing made me want to run back, but nothing made me turn in horror. They seemed to have a significant focus on their fancy mixed drinks. The service was, well, ok. shrug. -
The shredded bean curd and cuke salad are two of my faves.
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I believe that's what we call damning with faint praise!
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I drove by yesterday and it looked open (although I was driving on the Pike in traffic, so wasn't able to do a careful analysis). Are reports of its death premature?
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Boise Just returned. Had a disappointing meal at the Red Feather and *great* coffee and scones at the Flying M Coffee Shop (highly recommended).
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Alero, Mediogre Tex-Mex in Three Locations
smokey replied to AlexC's topic in Washington DC Restaurants and Dining
Yeah, I made the mistake of going to the one in CP roughly six years ago, and somehow, I've never found my way back in all that time... -
Obtaining Items Not Available To Home Cooks
smokey replied to Anna Blume's topic in Shopping and Cooking
Doesn't really answer your question, but I guess unless cardoons are raised locally, it's no real surprise they weren't at farmer's markets around here, regardless of their growing season in CA. -
Elizabeth--So, your recipe is basically a white cake recipe, white mountain frosting, and then add toasted coconut to the frosting, yes? It doesn't sound like it would be very coconut-ty. Do you feel like it is? (This is an honest question, I'm really not being snide and I'm putting in this caveat because I know that tone can be lost in written communications and don't feel like using emoticons!). On a more general note re: coconut cake for Demetrius (if you have the inclination to really pursue this!): A fairly regular chowhound poster who has alluded many times over the years to her family's recipe for coconut cake (which she says is delicious, but won't give out), posted this comment on chowhound which I thought was intriguing: http://www.chowhound.com/boards/cooking/messages/62306.html I am generally happy with the moistness of my cakes, but it had me thinking this might the secret to the cake she raves about (specifically, in my estimation, suggestion #2). Some of these suggestions may be similar to the recipe from the K-Paul Pastry chef--I'm not inclined to read through all of that since I know I don't have the time or inclination to make it. Joe, fear not, I don't hate you for your post. I found it neither smug nor arrogant, merely hyperbolic, which is what I expect from your postings!
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Coconut cake recipe (for Demetrius). I've never made it myself, but a couple of folks who I think are really good cooks have said great things about this one: http://www.epicurious.com/recipes/recipe_views/views/102696 I've been thinking about trying it myself recently...
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I'm also posting a reply in the cake thread, just to keep this focused (although maybe I don't need to worry about that? I don't know what Mr. Rocks wants.)
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Boise Dang, this thread is a pleasant surprise! I'm going to Boise for a friend's wedding at the beginning of May, and now I've got great hope for at least one good meal while I'm there! [walks off to find a news rack with National Geographic Traveler's March issue]
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I don't keep up with this topic much, so forgive me if I'm asking a question that everybody else knows the answer to. Is there any hope that the dreadful MoCo liquor laws will change? Not just as a result of the ABC commission roster, but generally, is there any reason to think this issue has any traction?
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Interesting. Do you think the qualities of the Meyer lemon that make it special compared to a regular ole' lemon come through in the preserved lemon state?
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God forbid we should revisit the issue of dis/abilities and accommodation in restaurants here (go to the Segway thread for that!). However, I would like to reiterate a point made by drive-by-critic. Black Market Bistor does have places to sit while you wait. Drive-by-critic notes (accurately), though, that the places to sit are not particularly comfortable. The issue here is *not* ADA or state-mandated appropriate accommodation of an individual with special needs. I think it's unfair to Black Market Bistro to move it into that arena. The issue is that they're boneheads for not granting a simple request for some extra accommodation that would have made for a much more comfortable visit by some patrons. In other words: it's perfectly fair to call them boneheads, but not fair to suggest they're breaking any laws in their stupidity. (welcome drive-by-critic!)
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whoops. My bad. Although i wouldn't call it wishful thinking (it was simply a mistake), I took the forgettable storefront delivery joint for Bucks' venture. sorry.
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Somebody else I knew who read it made a similar comment. Something along the lines of how, if you enjoyed her blog, you actually wouldn't necessarily enjoy this book because it's *not* so much about the cooking.In a perhaps(? ) self-interested maneuver, I gave it to my mom for xmas. I'll be seeing her in a couple of weeks and hope she's finished it so that I can borrow it! Oh, and Heather, maybe we're both just cynical together, but I agree about the whiff of self-congratulation of which you speak.
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I drove down CT on Saturday night (2/4/06) , and it appeared as though they were open and doing business.
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Other thoughts: Mac and cheese (can be put in casserole and the new parents can easily reheat. Filling comfort food.) Savory tarts are great, there are lots of combinations that make a good one, they travel well, can be served at room temp. Caramelized onions, cherrys toms and gruyere. Mushrooms with a bit of egg custard. Roasted red pepppers, tomatoes and caramelized onions. Spinach and feta. Lots of possibilities, really just limited by your imagination. I recently made a "mexican lasagna" from everyday cooking (found it on a website--is there an everyday cooking show?). Easy to make, reheats well, contains all of the major food groups (ok, no chocolate ). You're a good neighbor/friend for doing this!
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LOL! This reminds me of commercial from 10-15 years ago for chef boyardee pizza at home, in which one of the virtues they touted was that you got the pizza with the toppings *you* like. I always wondered who ordered pizza with toppings other than the ones they wanted!
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Ok, not what you're looking for, but... I love the Yekta market (Persian/middle eastern) next door to Joe's Noodle House (355 a bit north of congressional plaza and on the east side of the street in a weird strip mall that faces north, not the pike). Great feta, olives, bread, halvah. Also want to second JPW's rec for the Thai market across the street from the SS Safeway. There is (at least used to be) an Indian grocer down the block from the Thai market. I don't think they had a particularly special selection or anything really amazing, but I always really liked the owner. Quiet, soft spoken, friendly. When I lived closer to him, he was where I went for all of my Indian grocery needs. eta: more details on location of Yekta
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Those do tend to be good recipes with well written commentary. I think the OP would need to do some modification to most any of those recipes, however, to make them low point!BTW, I found it pretty straightforward (after learning enough about the point system) to tweak most of my recipes (ok, not creme brulee) so that they were reasonably low point. I never rely on weird fake foods (e.g. I don't use splenda, fat free sour cream (huh? ), etc.) and I'm pretty happy with taste/mouthfeel outcome. Depending on what your previous style of cooking was and how adept you are in the kitchen, this may be a more sustainable approach to diet modification than trying to adopt a new set of recipes. Good luck. eta: I also recommend you consider checking some cookbooks out of the library. It's a low cost way to find good recipes and test run cookbooks that you might want to buy. another edit: typo (damnit)
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Is that health white chocolate mousse cake?!
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And yet, I feel compelled to add my me too!
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Althought the McCormick place marriott probably is the closest to the field museum, it's near nothing else (other than [drum roll please] McCormick Place (the convention center)). I wouldn't stay there. While downtown chicago (certainly the loop) is dead on weekends, I would rather be there than McCormick Place--at least you could walk to river north or magnificent mile from the loop. Also, remember, cab fares are calculated more sensibly in Chicago than in DC (read here: no obscure zone system devised as a way to rip people off). Cab fare isn't too much, and, it's easy to take a bus from MI Ave. down to the field museum.I know it doesn't get much love these days, but I used to love Topolobampo (the fine dining portion of frontera grill of Rick Bayless fame). I haven't been in years, and I think some of the lack of love is a reflection of Bayless's decision to hawk BK, as well as many other young chefs opening restaurants of a similar style. I'm not sure (??) it's because the food quality has deteriorated. I think Frontera is fine but unremarkable--Topolobampo I love. Finally, I have to admit, I hate Chicago style pizza (lou malnatis or otherwise). I know lots love it, but at least check it out (does Lou Malnati's have a web site?) before you spend money on it.