ktmoomau

Pentagon City Mall had a surprising amount of CNY items, clothing and accessories wise, last weekend.  I didn't buy any because I know I have a red piggly wiggly t shirt, but now I realize I left it at Hubby's parents beach house (sniffle, sniffle, pout).

I was thinking the same thing, I didn't see anything on their insta, but they aren't the most into social media either, so I was hoping I could find something there.

I am going to a Chinese NY party.  Has anyone seen any cute pig items- buns, little cakes, or even little chocolates or cookies with cute pigs on them at any of the local shops?

Well then I say, let's do this.  Let me look at my calendar tonight, and post some dates?

Last night was boneless pork roast with a Toragashi pepper spice rub.  Miso roasted carrots, celery and squash, and pan sauce made with the juices of both.

19 hours ago, Keithstg said:

Wow - that's unfortunate. Glad that you found an option you are happy with, though.

Agreed, sorry, but glad you found someone good.  

Also, ask and you shall receive (when I get around to reading posts that don't really apply to me, but I think I might find interesting)- the packing a school lunch thread. 

On 11/7/2018 at 9:58 AM, NolaCaine said:

Lion: How do you keep an lunch avacado from getting brown? Stupid question: If I roll an avocado in a tortilla with ham, will it turn brown if well wrapped in something like plastic wrap? My 5 yr old is part monkey as she loves avacado, mango, banannas...well, all the fruit.

When I do this for lunches, I mash it up a little, put it in the bottom of a ziplock (I know single use plastics ugh), push out as much air as I can around it and put a little bit of evoo on the top where it may hit some air (you can also freeze this way too).  Oh and sometimes I put just a few squirts of lemon juice before mashing to help stave it off too.

We got delivery from Charlie's on the Avenue, chicken parm sandwich, wings, and Hubby got a po-boy, I forget what.  The wings were smoked and were very good.  The chicken parm sandwich could have been better if there was just a bit more sauce.  But things were good and very affordable and delivery was quick.  I would go there some night and chill. 

Anyway, I didn't see a thread on it, their website is here.

So we went to a Don Pollo on Sunday night.  I had never been, but the chicken was super juicy and a big portion.  I got steamed veggies and fried yucca as sides, they were good, not unusual in anyway.  I thought the sauces were good.  The chicken was the real stand out for me.  They could open an Alexandria branch, but it looks like they have a tight focus, good for them.

We had dinner Saturday night before the Legwarmer's at Clare and Don's.  I have a feeling they have a love-hate relationship with the shows playing at the State Theater.  Certainly it brings in a lot of business, but it really slams them too.  We showed up with the other throngs in 80s attire and put our name in for a table.  We got drinks.  Then seats opened up at the bar and we took them.  Our bartender went MIA for a bit, I think perhaps there was a table he also had to attend to, and even when he got back trying to get his attention was REALLY difficult. We wanted to put a food order in, but our drinks were also empty (full glasses=patience, empty glasses=impatience).  Luckily the other bartender who seemed to be maybe the more regular bartender, as he seemed to be much quicker and proficient behind the bar, got us another round and put in our food order.  And I give them a lot of credit, really the place was slammed.  I was happy we could get food at the bar, as I don't think we would have gotten a table in time.  Hubby got fish tacos- no guac, no sour cream.  He really wanted some salsa, but at that point we had a time crunch, and it was just too crazy to make any requests like that and it was fine.  I got fried shrimp and hush puppies, as that seemed to be good soak up booze food for the evening.  I thought both were good and they did do me well for an evening of drinking.  The hush puppies dipped in the melted butter definitely hit the spot with beer.  

I felt bad for any person that just thought they were going to have a normal dinner there, that evening.  The place got taken over by Bro's with mullet wigs, and Girls with lace fingerless gloves, bangles and side ponies. 

So I need to find a new chicken place now that we have moved... I also would like to find a place for Saltenas and Empanadas.  (I really miss being close to Caribbean Grill, it was one of my favorites, we also had a Crisp and Juicy right there.) 

I don't mind going down Route 1 a bit, as that can be on Hubby's way home.  I have been to Edy's at Bailey's before, and it's fine, but not special to me and can be crowded to get in and out of that shopping center.  I have been to the chicken place by David's Car Wash, again not bad, and much easier to get in and out of.  Where do you Alexandrians get your chicken fix?  Where would you get Saltenas?

Last night was the last of my imitation stroganoff, served over buttered noodles.  With some baguette slices.

17 hours ago, Jonathan said:

Reminds me (in a very delicious way) of the Beef Feast Dinners I did at Palena.

That Palena dinner may have been one of the best dinner I had in my life.  If this was marginally close even, I might have to get on their list for special events and see if they do it again.

2 hours ago, DaRiv18 said:

In the closing years of the last century during my introduction to wine, I recall attending a wine "component tasting" seminar.  Instead of wine, i was given like a dozen-or-so test tubes each filled with concentrated non-alcoholic liquids that represented the bare element of a certain wine trait.  The contents of one test tube represented what structure tanin provided, for example.  

Do "they" still do these types of tastings?  I recall some wine rep put this particular seminar together at the request of the wine bar's request.

I was just talking to Hubby as his Father is really good at describing wines, and he was surprised that given how good I am with smelling and tasting individual elements when cooking and tasting food, that I wasn't as good with wine.  He was saying that there was likely something you learn to be able to be better at describing and identifying elements of wine.  I would love to do this sort of thing.

On 1/23/2019 at 4:00 PM, Sundae in the Park said:

Dumplings and jap chae. I finally figured out how to get unsticky oodles!!!  

Do tell!  

What day were you all thinking, would you be free?  Depending on the day, I could potentially join too.

Our friends have wanted to take us here, and we are hoping to go soon.  Maybe I will aim for a day that isn't frigid outside, and will take a sweater just in case.

I made beef meatballs that were ground beef, spinach and artichoke dip and some dry spices, a tortellini pasta salad with pesto and grilled vegetables, banana chocolate chip muffins (I tripled the recipe and used dark chocolate powder), and I had some cookies.  Social chair brought ham rolls and a veggie tray.  Almost all the meatballs and ham rolls were gone, I only had three muffins left, there is some pasta salad left that will become a dinner!  So it was pretty successful!

Also, we didn't do a cheese tray for 20, I am not sure how many people had RSVP'd when we put in our order, maybe 15.  We had a lot of last minute add ons, but it all ended up working out.

The Cheese Monster (website), by Alice Bergen Phillips, is a cool company.  She is currently making cheese displays, teaching classes, and creating cheese pairings for others. 

cheesemonsterdc@gmail.com 

She did an event for 20 people in my home last night that was just so much fun.  We had a seated cheese tasting and wine pairing for the Junior Friends.  She picked 5 cheese and we bought the wine to pair with the cheese.  She can either pick cheese for certain wines you want to have, or she can come up with a whole tasting, whatever you like.  she also mentioned she does a lot of beer and cheese pairings, which would be cool!!!  I have attached a picture of our menu.  We then had a social after where we ate her delicious and beautiful cheese board.  I think it is a social event we might have to have again.  I learned so much about cheese that I didn't know before.  It was an exciting event and something just a little bit more special than the typical social event and really fun for our members. I realize some people on this board know a lot about cheese, much more than me, it was fun to gain a little knowledge, and delicious.  Thanks Alice!  Wishing you lots of success on your brick and mortar coming to DC!

Last night I made a riff on Russian Stroganoff.  I had part of a beef culotte that I had broken down and put in the instant pot, as it wasn't a cut suited for steak or stir fry.  I used the "broth" and shredded the meat and then put them in my big le crueset with a big can of crushed tomatoes, a little more beef stock, onion, celery and carrot.  Added some dry mustard and paprika, salt and pepper to the mix.  I then let it cook down a good bit.  I didn't add the butter and sour cream at the end though, as I didn't have it, and... lactose.  So it was not quite the same, but still very good.  We ate it with some carolina gold rice I also did in the instant pot.  Not quite as good as the longer Sean Brock method, but still I think carolina gold is just very good rice.  I used a 1:1.5 ratio on the water and added about 2T of butter and that seemed to work well.

I agree Pat, TrelayneNYC has some good looking prep.  My chopping and dicing is generally done very last minute and getting tossed straight from the cutting board into the pot.  TrelayneNYC, you are a prep bowl influencer, your photos alone definitely make me want them!

Also this weekend, the Legwarmers are playing in Falls Church.  I think they are fun, although I am more of a 90s person (there is a 90s band at the Rock and Roll Hotel, I have never seen them).

Thank you all for this great discussion.  I really like wine, but really don't know enough about it, and love learning more, this thread is great, keep it up!  One of Matt and I's favorite discoveries was red blend (maybe a Pinotage?) that Mark recommended while at Ray's.  I can't recall what it was, I have it in an app on my phone, but it had a bird on the label.  It opened us up to a new type of wine we hadn't had before and was a nice wine at an accessible price point.  I really think being able to have access to someone with a love of wine who can make a list with some good standbys and a few interesting selections so it isn't overwhelming, but you also have some nice choices is nice at a decent value makes all the difference in having a nice evening or something that can be more special.  I am not sure how a micro list is defined, but I like the 60-100 wines range.  I don't love places that you see 20 or less wines on the list, I think those are the ones that tend to disappoint me when I see them.  

Last night was the last of the Aldi Gyro Kit.  I added roast peppers, onion and slow roasted tomatoes and chopped some leaf lettuce for crunch.

Word on the street is this place may be closed.  It wasn't for lack of Hubby and I trying.