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weezy

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Everything posted by weezy

  1. weezy
    I try to limit the amount of wheat I eat, but don't often make "fake" foods using gluten free substitutes (with the exception of my lemon or lime bars that I bring to the DR picnics, so that everyone can enjoy them). I do have some sensitivity, but a slice or two of bread or some pie crust in one day doesn't trigger it. But if I have pancakes or french toast for breakfast, a sandwich for lunch, some cookies for dessert after dinner, etc., for a couple of days, I develop awful cystic acne on my face and nasty pimples elsewhere. I didn't realize that was the trigger until I went on the Atkins diets many years ago and my skin cleared up within the first week. Right now I've got a third eye growing on my chin because I just could not resist a few too many things in too short a period of time. So, it's time to dial back on the wheat flour for awhile.
  2. weezy
    crepes or blintzes with mascarpone & fruit jelly
  3. weezy
    I know you moved fairly recently. Is this the first time making a pound cake in this oven? Might be you need a calibration. And much less likely, but worth checking, years ago, I had something that didn't cook through, and it turns out one of my elements burned out sometime during the cooking process.
  4. weezy
    Looking at the tax records, it changed hands in 1996 but no listing on the seller at that time, sold to Ho Y Um for $800K, where it went back & forth a few times in related transactions for no consideration, and then sold to Sung H Cho in 2013 for $1.1M. For that period of time, even considering the recession, that isn't much appreciation as compared to the rest of the area. I guess the value reflects the location-of-doom effect for restaurants. Also in some Googling, it may have been called Sambo's back in the 2004 time frame. I'm trying to remember what else has been in that location and I'm coming up blank. It's never been anything that has caught my eye enough to stop in for a meal, but I always thought it would be a good location for higher end American/European cuisine, as there's little competition for that market within a 10-mile radius.
  5. weezy
    I'd say call the local health food stores. I know I've seen it within the herbal remedies area and also as tea.
  6. weezy
    I've been making a lovely squash gratin pretty regularly this year. I do like yellow squash a little better than zucchini in this but it works just fine. 3-4 links of Stachowski's sausage crumbled (I like the Chicken Santa Fe sausage best in this dish) 1 medium onion chopped 1 small bell pepper chopped (or to taste) Saute together in olive oil w/ S&P until onion is soft. Layer in lasagna pan (about 3 layers) sausage mix squash cut into fairly thin rounds a sprinkling of a good hard cheese (or nutritional yeast) a sprinkling of salt Drizzle about 1/4 to 1/3 cup heavy cream over all (I've done it without, it's okay but a little better with the cream) Top with generous layer of panko (or whizzed pork rinds or Chex rice cereal -- they all work) Bake at 350 about 45 minutes or until topping is lightly browned
  7. weezy
    I think with your future portions, let it thaw and tease the noodles apart before cooking.
  8. weezy
    Why not grill ahead some giant portobello caps and then reheat slathered with BBQ sauce. They can be put on a bun for a BBQ sandwich with coleslaw and certainly will be in keeping with the 4th theme
  9. weezy
    I'm also a pretty serious cook. I spend less time baking than I did many years ago, but baking was my main entry into the cooking world and I still love to do it -- unfortunately, most baked goods don't love me back. <sigh> As for sweets baking vs. bread baking, I would say the serious home cooks have men overall being more bread-focused and women more sweets focused, but overall I would give the nod to more women being bakers overall, especially due to one wage-earner couples where predominantly it's the wife that is the stay-at-home spouse and generally takes on the bulk of the cooking and baking
  10. weezy
    Well, tonight's dinner showed that my lettuce is about done for the season. It's bitter and getting ready to bolt -- like me near the end of my last relationship.
  11. weezy
    Had my first taste of Bon Chon this weekend -- went to the new location in Annandale, got a combo of wings & drums, half hot and half soy garlic so I could get a good representative taste of what they offer. I ordered to go and the order was ready in about 10 minutes, so my guess is that the chicken is cooked and then goes a second run through the deep fryer to get it hot again. The hot wings were very hot spice-wise, to the point that I didn't find them very appealing. The heat-to-meat ratio was better with the drumstick for my tastes. The soy garlic was not very strong on either flavor and I liked the wings better there because with the bland chicken meat with the bland glaze, at least with the wings there was a better crunchiness than with the drum. The chicken itself is almost flavorless; there doesn't seem to be any brining or marinating that I could tell. Overall, I wasn't very impressed. I'll probably give it another try in a month or so, but I don't think it's going to be high on my go-back list. The décor in the new location is a simple black/white/red color scheme, a bar front and center with well-spaced tables and booths to the left and right as you come in. I sat at the bar waiting for my order to be called up and it was a mess back there -- 7 or 8 soda tanks shoved to one side, the hoses tossed into the middle, a couple of old towels on the floor. Maybe they had a leak or something earlier, but that still wasn't an appealing sight.
  12. weezy
    Although I love the idea of a Chopped competition, I wonder if this will be a good venue for it.. Maybe a country fair type competition instead for a few categories of foods? Just a thought.
  13. weezy
    I remember flipping through channels on a Sunday morning a few years ago, and the sermon being given by an African-American preacher caught my attention: "You don't eat just anybody's chittlin's, you gotta be careful with that".
  14. weezy
    reopening, according to today's Washington Post
  15. weezy
    If it's for ice tea, maybe just use the cold water method instead. I use two family-size tea bags to a gallon of water, takes about 35-45 minutes to steep.
  16. weezy
    I love blue cheese. Grew up eating it on a slice of crusty Italian bread, usually a Danish blue that was delightfully stinky. And it's a great pairing with grilled pineapple -- it's about the only flavor I know that really holds it own against the pineapple and both are more intense for it.
  17. weezy
    It looks like I can start harvesting lettuce this weekend. It's salad season!
  18. weezy
    I am suddenly the recipient of a lot of wine -- thanks to my boss clearing out his wine rack (mostly reds) to make room for what they actually drink. Most of it is $10-$12 bottle grocery store stuff that most likely came from friends as a hostess gift sort of thing, but hidden among there were a couple of relative gems -- a 2008 Napa Valley Atlas Peak cab, and a 2004 Clos de la Roilette (which, from my web search, is probably now on the downhill slope but still good). In the meantime, though, I'll have to find some way to drink or divest myself of Dancing Bull Zin, Old Fart Red and Rapidan River Chocolate wines, plus a massive bottle of Vendange Chardonnay.
  19. weezy
    Stopped at the Five Guys on LRT on the Annandale/Alexandria line tonight, ravenous, and got the grilled vegetable & cheese sandwich. The flavors would have been good but the sandwich construction was abysmal and the whole thing completely fell apart and couldn't be put back together again -- because it wasn't a grilled sandwich. They just plopped their previously grilled veg and a slice of cheese onto a cold bun and slapped a couple of slices of cold cold cold tomato butt on it with enough lettuce for a side salad and wrapped it up. As soon as I tried to pick it up and bite into it, all the innards went splat on the table/paper bag. Terribly disappointing. I still ate it -- mostly picking up bits of filling using the lettuce -- only because I was so hungry. They need to seriously re-think the prep on that item.
  20. weezy
    Saw it today and really enjoyed it. Most of the theater goers applauded at the end -- I haven't seen that in a long, long time! Jon Leguizamo does a stellar turn in his supporting role. It felt right. Oh, and stay for the little clip at the end of the credits.
  21. weezy
    wandering around other parts of the web, came across a blurb about a food truck rodeo on June 6 in the Seminary Towers parking lot. Running time 11-7, so it says. Among others, Port City, Red Hook, Sinplicity are bringing their trucks. Facebook page
  22. weezy
    Interesting observation. I'm quite a bit taller than you and that's never been an issue for me. Smithhemb, take your height into consideration!
  23. weezy
    I have a wall oven as well and if I ever can afford a kitchen remodel, I'll get another wall oven. Anytime I've been in another kitchen that had a range oven combo, I've hated having to deal with the bend-lift-air blast that comes with the low oven. But I will get kne as wide and deep as possible.
  24. weezy
    I'm in for 3 -- I may have to give some up once the date is announced, but we want to make it.
  25. weezy
    My mom was a good cook, not a great one (cooking for 7 including 3 teenage boys every night made quantity prep the biggest focus), and didn't like fussy dishes - no wine sauces, no garlic anything. But she grew up on a farm and really taught me how to select good meats and produce when shopping, and the joys of simple, straightforward recipes where the ingredients sing, and all vegetables are better with butter & lemon juice on them. I finally have replicated her tossed salad, always very simple but oh so good, with an olive oil & lemon juice dressing made right on the greens, not pre-mixed in any way. She also grew up in an era when pork was cooked to death, and I remember the patty sausages at breakfast that she cooked until "crispy" on the edges -- leathery, swollen spicy pucks of pork sausage. She never understood why I liked the link sausage so much better. Dinners were always a meat, a cooked green veg, a starch, usually a salad in summer, and a big crusty loaf of french or italian bread, sweet butter and a wedge of blue cheese to put on it, a couple of gallons of milk delivered from the Yoder Dairy (a Mennonite family), and seven of us with typically three competing conversations going on and my sister trying to make me laugh until I spit milk onto my father (who was not amused).
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