cheezepowder
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Everything posted by cheezepowder
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You can also grill Kasseri cheese.
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The Harris Teeter at Shirlington is now open. It's 24 hours and has 2 floors. Wine and drugstore type products are on the second floor. I still think there are a lot of Harris Teeters in that immediate area - we have one in Shirlington, at Pentagon Row, and on Route 1 near Target. Not to mention there's one in Ballston. -
I was mashed potatoes. But no one was the Turkey? (or maybe you just didn't want to admit it!
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Today, the CNN website had a Travel article ("Virginia is for Wine Lovers") on Barboursville and Virginia wineries.
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It seems that Durham County's health department was already aware of Duke University student Bryan Zupon and his Z Kitchen, but given that he's "getting reviews up and down the East Coast" (and I'm sure the NY Times article was a big factor), they are taking a closer look at whether he's legal. Click for the News & Observer article, "Duke student's dinners exquisite, perhaps illicit." (The article also quotes Dean McCord, member name Varmint).
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How does the chicken here compare to BonChon chicken? Do they have the same kind of coating? BonChon only offers wings and drumsticks so it looks like one difference is that Cheogajip offers the entire chicken.
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Breakfast - The Early-Morning, Polyphonic Food Blog
cheezepowder replied to txaggie's topic in Shopping and Cooking
That's quick! Do they have yeast in them? -
Thanks for everything and congratulations!! The site's at 2001 members!
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For anyone interested in tasting wines -- Cecile's Fine Wine in McLean (1351 Chain Bridge Rd) is having a "Wine Festival & Tent Sale" today (Saturday) and tomorrow (Sunday) from 12pm-4:30pm. I was there today. It's free, and a great way to taste a lot of wines. They have a tent set up outside next to the store. Today, they have 6 tables of wines (24 wines total) and 1 table of sausages from Simply Sausage. Tomorrow, their list says they'll have 28 other wines for tasting as well as the Simply Sausage table. (Click for details including list of wines).
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Because you said that a Halloween theme is the most important element, I'll suggest Filomena in Georgetown (www.filomenadc.com). It was a few Octobers ago that I was there, but at that time, the restaurant went all out with the tacky and kitschy Halloween decorations. You should make sure they're still doing that if you call for a reservation, though I would expect so. The food's not great, but it's been fine during the three or so times I've been there in the last 10 years, and again, this is based on the Halloween theme being the important element.
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Do you have preferences on location (DC, VA, MD)? By fun, festive atmosphere, do you mean something with a Halloween theme or just fun generally?
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Here's the post from the Events forum with Michael Harr's challenge.
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Zpizza is opening soon in Clarendon (next to El Charrito Caminante). There were signs on Washington Blvd yesterday asking for drivers.
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Their website with menus and prices is now up (click).
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Even though he was supposedly a modern chef, Hung has a trite side that came out sometimes on the show. On the boating challenge, Hung did that retro cucumber appetizer that the judges criticized. I was wondering if the high altitude was going to mess up his cake. I would have been happy for either Hung or Dale to win. I was sorry that Casey didn't do better.
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Another food flash from Tom Sietsema: Executive chef Jonathan Krinn and chef de cuisine Jon L. Mathieson plan to leave 2941 after Sunday and open their own place in Tyson's Corner. Click for more info.
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Thanks for the info. I'm glad to hear you'll soon be staying open until 8pm - let us know when that happens. I don't work nearby so I couldn't make it during the day but I would definitely come by after work.
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Which destination - Bebo or Cafe Pizzaiola?
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How was it?
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Tim Carman reports "A Hoppy Memory of the Late Michael Jackson" and that Rustico and Dogfish Head Alehouse (Gaithersburg) are participating in Sunday's (Sept. 30) 9pm National Toast to Michael Jackson. (Details here)
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I didn't see this post until now-I'm glad Peanut's cupcakes worked out! Freezing the baked and iced cupcakes should be fine as long as they're wrapped well in the freezer. I've frozen leftover frosted cake before (as well as the top of my wedding cake of course ), and I moved it to the fridge the day before to defrost (although I would also put it out at room temperature to defrost faster if I wanted cake now and hadn't planned ahead. ) Being small, the cupcakes shouldn't take long to defrost.
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I was looking for a way to use my cinnamon chips (bought from King Arthur). To get into the Fall spirit, I made cinnamon chip pumpkin cookies. I used this recipe for soft pumpkin cookies (click), but I didn't want to be stuck with a half can of pumpkin so I doubled the recipe so I could use up the entire can of pumpkin (even though 1 can of pumpkin has a little less than 2 cups of pumpkin (while the doubled recipe would call for 2 cups of pumpkin), it worked out fine just to use 1 can of pumpkin). To the double batch of dough, I added two cups of cinnamon chips. I didn't glaze the cookies as suggested in the recipe. The cookies tasted better than I expected. They had a moist, cakey, springy texture, and they don't spread much while baking. They're really more like tiny cakes or pumpkin bread than your typical crunchy or chewy cookie. The cinnamon chips worked well in the cookie.
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In the video, Billy credits Rose Levy Berenbaum in this method of adding the soft butter to the dry ingredients. It's called the two-stage method, and there's some description from Rose Levy Berenbaum's blog here. It's also in her Cake Bible. Cook's Illustrated also describes the method (click) - this isn't the entire article/recipe but discusses some of the two-stage method. The recipies I've used that have this method (Billy's vanilla cupcakes, Rose Levy Beranbaum's yellow downey cake, and a yellow cupcake recipe from my Small Batch Baking cookbook) have all resulted in cakes that have a lighter, cake mix like texture.
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WashPost has a Food Flash on this. The explanation that wintertime is not as attractive a time to be there sounds odd to me.
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According to Zagat, it sounds like there's more "I wannabe Cafe Milano" going on. Earlier this month, ZagatBuzz reported, "Fabrizio Aielli and his wife, Ingrid, are selling Teatro Goldoni," and "[t]heir sous-chef, Nicola Amarune, will be taking charge of the kitchen at Teatro, where new owners plan to woo the nightlife crowd with later hours on Thursday–Saturday nights starting in the fall. An outdoor patio is planned for next spring."