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Found 18 results

  1. People who love to Eat are always the Best people , Katt Hull In an effort to connect all the dots, I have included a link to a page I manage on FB. The interaction on that platform isn’t as nearly interactive as I would like, but rather a peak inside my adventures in food. I chose to name the page after a quote that completely resonates with me. People who love to eat are always the best People. I knew from an early age , I was different from the rest. I watched cooking shows instead of cartoons. I sought out cookbooks in old bookstores and found a sense of home in those dusty pages. This is a piece of me. My food voice. Personal connections I have made will be shared here as well. For this reason, I enjoy rolling solo most of the time. I have always enjoy dining solo. I learn more about the places I go to in that way, and learned a lot about myself. I connect deeply with those who love food. I encourage anyone who has a blog, to post here, and post often. This is what makes this space so extraordinary. We all have a voice. This is the best place to share it. -kat
  2. I got some butternut squash "noodles"/ spirals. I was planning when I make pasta for hubby to use them instead of pasta for me. I assume I should steam them. I bought a cheap spiralizer previously, but it didn't make good ribbons, but now they are easy enough to buy at the grocery, and my kitchen is so small- I don't worry about it. How do you prepare and use vegetable noodles? Do you have recipes that you like? What are good flavor combinations?
  3. ktmoomau

    Serrano Chile

    So I have some extra serrano chiles. I bought a big package to make salsa verde, which I did. I am going to use two of them to make a chicken curry. But I still will have about 6-8 of them. I could go get more tomatillos or some tomatoes and make salsa. Anything else I should do with them instead? I don't cook with serrano much.
  4. Cute article. Made me tear up a bit. I think most of us Indian-Americans can relate very closely to this. Same for me - only fast food til I went to college. Hated Indian food. And then .. suddenly came home, and it tasted so good. And haven't stopped dining/cooking/eating it ever since.
  5. So the SO and I like to cook a lot at home, and we'd like to get into grinding our own spices as needed. However, I haven't had much luck finding someone locally (I don't mind an online retailer if it's reasonably priced). Any recommendations? Also, if anyone can recommend a reasonably priced manual burr grinder, that is also of interest to us. Right now we're using the electric blade grinder, and it's somewhat inconsistent.
  6. Hello fellow DR'ers, My BIL is getting married, and my MIL is having an engagement party for him and his bride-to-be in Charlottesville on Labor Day weekend. There are going to be about 40 people. She has asked me to help with all the food, which I think I an perfectly capable of doing. I will have a few days to prep and make food with some help from my MIL and I can also make my hubby and SIL help too. I kind of/sort of have a menu that my MIL and I are conceptualizing. I need some help on quantities, other menu ideas, and if there are better places to source certain things, tips on making some of this ahead. The menu we were thinking about is quasi Italian so: Meatballs (thinking need about 80-100?) in marinara (was thinking 1 oz size that they have at restaurant depo all beef, I could make from scratch, but I just don't think it's necessary when I am going to have to prep so much), cheese platter (can likely make this myself with maybe some olives, etc, I could make one large one or two medium size ones), caprese skewers with seasoned mozz balls, melon and proscuito skewers (this is one I am worried about have never balled melon before, may have to practice, I wish I could buy melon balls, I could always cube it, but the melon balls look so precise), antipasto platter, some sort of tortellini likely cheese so it is veg friendly with a sauce? (was kind of thinking a non-nut pesto??), grilled veggies, garlic bread (is there any good recipe for like a rolled bread, garlic bread, instead of the big loaf that you slice variety?), tiramisu or tiramisu cups (I will buy this pre-made), and then another type of dessert (maybe a cake? That we can also buy from somewhere). I also thought about making pepperoni rolls with this too. I think I might need another pasta??? maybe a baked penne one with meat, one not with meat? For beverages, I was thinking a punch of some sort would help so that we don't have to have so much poured. We will also have wine and beer. Will have to figure out beverage amounts as they are not very good at that sort of thing. I guess we might need sparkling wine for a toast. Is Total wine the best place to go for this sort of thing, price-wise? Thanks for any tips and suggestions.
  7. I have looked at numerous recipes and I can't quite seem to figure out what condiments are put on a bahn mi, some people seem to put a fish sauce mayonnaise mixture, others put a fish sauce mixture, Charles Phan who I like his food does mayo on one side, soy sauce sprinkled in the sandwich. What condiments do you use for your sandwich dressing?
  8. Good Morning everyone, For the past few years, many of you have asked me when I was going to demonstrate a class. Well I am happy to announce my latest project. The Stratford University School of Culinary Arts have asked me to teach a monthly based cooking class at their school. And after a phone conversation with the dean of the university, I am happy to announce that I will be holding my first cooking class on Valentines Day. Please sign up to learn how to cook a 5 course dinner menu featured with wine tasting and followed by music and social hour at the University's banquet room. I only have 14 spots left. So, sign up now by either sending me an email directly at chefsebastian@amoosgrill.com or by texting me at 202-999-5259 Thank you all and see you in class ;-) Chef Seb
  9. With apologies if this topic already exists but couldn't find it with a search using highly complex and proprietary methods Great shop owned by a wonderful European couple which has been open almost two years. Just a few storefronts north of La Tomate, the store has a wonderful and thoughtfully-chosen selection of a wide range of products from Greece, Italy and around the Med. Vinegars, cheeses, pastas, coffee, some refrigerated lunch or dinner items and some really wonderful honeys including one (Stayia) from a small Greek producer only available here and at Bread Furst, who get it from these guys. Really worth checking out next time you're in the Dupont area or need something specific of Greek provenance. Niko and Oana are both really knowledgable and hospitable. Sort of a mediterranean-focused concept like the new Indian Pansaari on 17th but in a smaller space. Online here.
  10. This weekend is my family reunion. I am going to make banana cake and pepperoni rolls for eating there at the reunion. BUT the second part of our reunion we have an auction to raise money for a scholarship for the family. I am going to take canned pickles (dill and b&b ) and a can of salsa. I am trying to think of other things I could either buy or make that might be a hit at the auction. My family is full of pretty good cooks, and they also like to eat, so I think something I make could raise a little money. I have also thought about buying some neat things and putting them into a basket. The question is what- what do I have time to make this week or pick up and what would someone bid on. This isn't a fancy auction, but my family has pretty good taste in food. It also needs to be something that is fairly travel safe as it is a 3 hour drive down to the reunion. I am good with cooler bags and etc though. I thought about putting the pepperoni rolls in the auction and not having them to eat... Anyway I could use a little help on ideas. Thanks in advance.
  11. Having an discussion and would love to hear educated guesses by this educated group viz the following questions: 1) What percent of people who "cook" seriously, "bake" seriously? Some people are definitely big bakers, and you rarely see them spending hours reducing a stock, spatchcocking a chicken or smoking home-cured bacon. Others -- like me -- spend a lot of time on the range top but - while they can bake competently in a pinch -- just don't see it a a primary focus. I suppose there is a third group that is culinary ambidextrous. Given a free Saturday afternoon, they're equally likely to embark on a bouf Bourguignon or a batch of brioche. Just for funsies, what do thing the distribution of fairly serious home cook (defined these days by someone who cooks their own food for a pot-luck or bake sale rather than going to Trader Joe's)? 2) Among bakers, what would you guess gender ratio is? More men, more women, or roughly equal numbers? Thanks.
  12. "La Meilleure Boulangerie de France" segue - hilarious. Shows from "La Meilleure Boulangerie de France" on channel M6.
  13. Good Evening Everyone, Just wanted to let everyone know that my next event will be held on October 18, 2013 Please Follow the link below to RSVP Thank you and see you at my table. https://www.facebook.com/events/1421069878113869/
  14. Please Join us this Friday night. Please reserve your tables now. Follow the link below for more info, https://www.facebook.com/events/463181637122816/
  15. Hi Rockwellians! I am writing to introduce you to Arcadia's new membership program. We have some of the greatest chefs in the area (and a few from outside the area) donating their time and talents to teach Master Courses and host special dinners to benefit Arcadia. The classes are open to our members first at a discount, and then to the public. (And members get cool swag! t-shirts, high quality farmers market totes, autographed copies of Forrest Pritchard's book, "Gaining Ground," plus invites to members only pop-up events around town) Here's the link to the classes, and you can navigate around the site from there. http://www.arcadiamembers.org/#!courses/cust Arcadia is a 501©3 organization. We are dedicated to creating a more equitable and sustainable local food system. We have a small farm on the grounds of Woodlawn Mansion -- formerly part of Mount Vernon -- where we grow food for our Mobile Market. The Mobile Market makes 9 stops a week in low-food access neighborhoods. They tend to be low income and don't have farmers markets or grocery stores nearby. We also source food from a dozen farms from within 100 miles, and offer meat, cheese, yogurt, milk, bread, and locally made granola in addition to fruits, veggies, and herbs. Our prices are great to begin with -- we are currently selling the most succulent peaches you've ever had for $1.75 a pound -- and we double the value of SNAP and WIC (food stamps) so low-income people can stretch their food dollars by purchasing more healthy food. We also do cooking demonstrations and tastings, and will soon publish a gorgeous cookbook that combines WIC staples with seasonal produce. That cookbook will be distributed free to our WIC and SNAP customers and sold to others. We're looking for a corporate sponsor for the cookbook if anyone is interested! We also have a farm education program -- farm camp in the summer with 25 percent of our campers on full, needs-based scholarships, and field trips for school children throughout the year. The kids learn about sustainable agriculture, healthy food -- and pick and eat food straight from our farm. YOu wouldn't believe the variety of veggies kids will eat when they harvest them themselves. Here's more about Arcadia. We have lots of volunteer opportunities and would love to have you as members! Please contact me if you have questions or thoughts! Pam Hess Executive Director pam@arcadiafood.org
  16. I realized today that I spend an enormous amount of time in my kitchen. And I'm glad of that because good food is one of the most important things in my life. But a lot of the work that's done in the kitchen is not celebrated, it's just background noise. Like, for instance, right now I'm shelling and deveining shrimp, one of my least favorite kitchen tasks. So, I choose my shrimp recipes very carefully -- I do not want to waste my efforts on a bad recipe. I know we have threads on what we're simmering, what we're baking, what we made for dinner, lunch and breakfast. I don't think we have a thread on 'what completely mundane task are you performing in your kitchen right now. And yet, those very boring tasks often form the foundation for a fabulous meal. And, I would appreciate hearing tips for making those tasks easier, faster, more efficient, etc. So, what are you doing in your kitchen right now?
  17. Good Afternoon to the wonderful community of Mr. Don Rockwell's website and happy Saturday everyone! As many of you may know that my restaurant has been getting a lot of attention lately and I feel truly blessed. I am so content with everything that has been happening to Amoos that I feel like there's not enough hours in my day to keep growing and move faster. So as my way of appreciation, I am posting my own personal sea bass recipe that we served as a special for dinner few weeks back and it was a huge hit. I also cooked this dish for a friends birthday BBQ that everyone seemed to enjoy. So I thought it would be good way of showing you folks on this site how much I appreciate the love that you have showed my family and I by posting this very tasty recipe. Its really easy to make and all you need is a functioning grill, a blender and wooden skewers. Let me know if you any questions or need help. Obviously the fish is the most important part of this process and therefore it is very critical that you get the right fish, otherwise the true potential of this entrée would be compromised. In order to get the right fish, there are few spots in and around Washington D.C that sell very good quality fresh wild caught black Chilean sea bass. The fish market on the waterfront has the freshest fish and I normally get my fish from them when it comes to cooking at home. But for those of you who live in the center or around the city of Washington, your best bet would be Whole Foods Market either on Wisconsin Ave in Glover Park DC or the one on Wilson Blvd in Arlington VA. Whole Foods has the best wild fish compared to other grocery stores. 8oz of sea bass is needed per serving, so if you are cooking for 4 people, then you'd need to get 2lbs of the fish, if its for 2 people, then you'd need only 1lbs. When buying the fish, ask who's ever is serving you, to give you the center cut fillets. This is important because its the firmest part of the fish which contributes big time when it comes to skewering and grilling this amazing fish. Once you have the fish, you'd need to cut it into 3 inch cubes. Do not take the skin off. The fat on the skin provides a lot of flavor. THIS IS DESIGNED TO SERVE 4 PEOPLE. How to make the marinate using a blender: You need a 1/2lbs of fresh organic basil leaves (pluck the leaves from stems), 1 cup of Argentinean Malbec wine (preferably from Mendoza), 1 whole peeled organic lime, 1 whole peeled organic orange, 1 tablespoon of sea salt, 1 tablespoon of black pepper, 2 table spoon of raw sugar, 1/4 cup of extra virgin olive oil, and 1/2 cup of heavy cream. First, poor the wine and the heavy cream in to the blender then add the basil, orange, lime, salt, black pepper, raw sugar and olive oil. Blend everything until the whole mix has completely liquefied. How to marinate the fish: Once the marinate is ready and you have cut the fish into 3 inch cubes, all you need is, to place the fish in a container that can be covered completely. The size of this container should be something similar to size of a shoe box. Once you have the fish in the container, you will need to poor the marinate over on top of it so the fish can be marinated over night in your refrigerator. How to grill the fish: When you're ready to grill the sea bass, make sure you are using a charcoal grill and that you have placed your charcoal in a hill shape so it provides equal amount of heat throughout the grill. Skewer the fish cubes on the wooden skewers and place them on the grill for them to cook. Using a tongue, keep flipping the skewers so the can be cooked evenly. Once the fish gets a brown goldish crust, that's when you know your fish is ready. You can enjoy the sea bass kabob with any kind of salad, rice or pasta. It goes with everything..... I hope you all enjoy this recipe like as many of my guests have enjoyed this amazing dish. Please let me know how you have enjoyed it. Bon Apetit!!
  18. What's a food nerd to do for entertainment after a satisfying meal? How about watching some webinars on food chemistry, and the science behind cooking, brewing, and taste perception, brought to you by the friendly lab-coated folks at the American Chemical Society? http://acswebinars.org/food-chemistry http://acswebinars.org/category/joy-of-science/food-chemistry http://acswebinars.org/category/joy-of-science/culinary-chemistry
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