I have such fond memories at the Jersey shore cracking Lobsters while sitting outside on the picnic table with a small bowl of butter. A big glass of wine added to the ambiance. The butter running down my chin was a decadent mess!
Burned pork ribs. The weather was perfect for grilling on the new grill. I should have never walked away. I felt sick as I tossed the rack in the trash.
Maybe creamed pearl onions as a side. You can make it the day before and reheat them. Everybody loves cream and butter. I also agree with @sourdough that a special salad would be nice to begin with and it can be made early on. Make your own dressing the day before as well.
I visited NYC right as this restaurant opened, but did not realize it until we had gone. I thought to myself that it might have been fun to eat lunch there with the 9 yr old granddaughter who likes burger and fries. Boy, did we l dodge that bullet! Glad that we chose Les Halles instead.
Mushrooms. I live in the production capital and I am lucky enough to only have to drive a mile or so in any direction and get any kind that are freshly cut that same day.
How about crab meat? Just a small dollop as you serve it.
Everyone-what a treasure trove of info. Thanks! Last night I used a handful in the cavity of my chicken. I also minced it and sprinkled it all over the outside. The gravy was so good. I just had the leftovers for lunch and it was even better today.
I don't make ice cream, but it would be worth experimenting putting it into a syrup to drizzle over vanilla ice cream.
Do I steep the verbena in just water or do I do it in tandem with tea?
I think I might incorporate it in my after dinner drink.
I just bought a gallon of olive oil so I can also make the oil, maybe for gifts!
Zahav in Old City, Philadelphia....like silk
I'm not sure what you mean by preserving (jams come to my mind), but I freeze a little corn each August. To make it simple for me I take the ears that are not eaten at a meal and make sure that they are cooled, cut the corn off the cob and put them in a freezer bag. Make sure the air is out, the package is flat and put it/them in the freezer. If you are thinking about a lot of corn just put it in a bigger bag. Blanche the corn for 3 minutes and plunge in ice for 15 and proceed as I do for smaller amounts.
I can make fritterz in the middle of winter or throw a couple of handful in vegetable soup. Make me hopeful and anxious for summer all over again.
Congratulations! I have a friend that opened up a very expensive wine that was bought in his birth year and it was the typical vinegar so beware.
@boobird As always you crack me up.
@CJ McD You are always full of great info: food and otherwise!
I have absolutely no suggestions as I have never been to TC, but I just wanted to congratulate you. Good luck!
In our area there is a bin to strip the husks. I don't participate in that.
I once saw an elderly woman snap the greater portion of asparagus off
and steel out of the store with it. I was dumbfounded!
You have already made some pretty interesting combinations. What about simple orange or grape juice. Nothing but ordinary and in this weather in the northeast they are so refreshing.
How did you know that my freezer was left open and I had to slow cook a pork butt? ( Along with various other things.)
I'm going to make some carnitas tonight and for mine it requires guacamole, pico de gallo, and cheddar cheese with a nice hot sauce.
@gutreaction I am not sure, but there were so many on Main when we were down there on Sunday. We had a beer at O'Brien's but decided against the not so enticing menu. We thought we would try Middleton Tavern for lunch. When we arrived there were two tables (four smaller ones pushed together) but we were told we would have to wait(they were too weak to pull them apart). Meanwhile, as I stood there with my cane they took a party of 5 (ha,ha) with only 3 that had arrived. We left & walked back to Galway Inn where we had an incredible app called Botsy the day before. Scallops/greens and small sliced potatoes. The dressing was sweet and hot. We did that again and had super sandwiches there. Their selection of drafts was pretty decent, too.
@katieineurope Don't be afraid to sign on to Jalapenos. We chose that for our dinner since it was 1 mile from our hotel and boy, am I glad. We live in an area where the Latino population rocks with ownership of restaurants and Jalapenos was right up there. We had 8 tapas and only the chorizo one did not meet our satisfaction. Our bill was only $100/a $32 bottle of wine. Great food and great value. As for the decor it was generic Latin and very pleasing. There was a beautiful picture of a dancer in a red dress. Nice focal point.
A mention of the Ramshead: the food is mediocre, at best, but the place was rocking with Graham Central Station for 2 hours. He played with Sly and still maintains funk mode. Check out their upcoming performers. Who knew in Annapolis!
We'll be going out on Father's Day to where our grandson chefs. I will pick up the tab and host the whole family since on Mother's Day my husband cooked (my son helped so that he could say he cooked for wifey) for nine for my day. The only reason I am not cooking is my grandson wanted up so badly to show up at his work.
There are all kinds of scenarios that I can imagine, but if you like to host and pay no matter what then since it is your day you can press the tradition. However, if someone else wants to pay or at least chip in, be gracious and take the money and be warmed that someone loves you dearly.
I should have left the house 5 minutes ago. Couldn't stop until I read all the way to the end. Hilarious!
I had to go to the original post queried yesterday to see the answers. Thanks again.
I have to thank @boodbird for directing me to this post. I was involved in dance recitals this past weekend and didn't know that this question had been asked.
Thanks to all for the Annapolis ideas. We go frequently to DC and Baltimore and needed a little direction in Annapolis.
@boobird I didn't even check the archives since I didn't think anyone would have asked about Annapolis but I clicked on the link and there was nothing but the original post.
Thanks. You are always so helpful to the community. I'll check on some other sites. We certainly won't starve!
How did @missmochi and @salanth find this post?! That is what is fascinating now. This post began three years ago
We found a nice diner that really is right off I95 at Summerton, SC. It is, of course, the Summerton Diner and you won't find nicer people or better prices. They would love your children. That is just how they are. Their sandwiches are generous and the sweet potato fries delicious. We had lunch at 4 pm so they don't have strict hours rules. We couldn't eat our breakfast since it was so large.
We were heading to Hilton Head when we found it last November and our son and his family hit it in March. They enjoyed it as much as we did.
We have tried to find good BBQ places right off the highway and usually they are miles off and we just turn around. One article about eating on I95 suggested we go to a place in South Carolina and it was 10 miles off. Forget about it. Years ago we got off at Pooler, GA for gas and tripped on a great BBQ place. The next year it was gone. I think the best places are a bit far off I 95.
Have a nice and safe trip. You are a warrior going with three children.
Herr's Potato Chips crushed up into Breyer's Chocolate Ice Cream.
I don't have any idea what it is, but I bought it some months back since it was on sale. About 15 minutes after, each time I ate it, I had a very elevated heart rate. Plain hummus never did that, but whatever it was I had had my aerobic workout for the day.
I went a little crazy this past spring when I saw that the nursery I was shopping at had all kinds of herbs that I had never been able to find before and some that I have never even heard of. So now I have a lot of some herbs that I bought just for the heck of it and I don't really know what to do with. I have three huge plants of pineapple basil, lemon thyme and lemon verbena. I obviously was drawn to them for the smell, but how can I incorporate them into my cooking?
We're going to Annapolis this coming weekend for our 39th anniversary. We're looking for all kinds of eating places: romantic, lunch and breakfasts. We also want to know if there are any places with great beers on draft. Any late night eatery with piano bars would be a place we would consider, too.
Thanks, SEer's. You have never disappointed me!
We're going on our annual winter trek to Alexandria, Va. Last year you all gave me great places to eat. This year our hotel has a new restaurant/chef. I like to know if any of you know anything about Brabo and head chef Robert Weidmaier. The website says he won a Rammy. Don't know what that is, but I bet someone out there knows something about this place. Thanks!
We're braving the snow dusting to go to Alexandria for the weekend. I have been all over the web looking for good places to eat. Any SEer's have suggestions for good brew pubs, fine dining and breakfast places? I think I would trust your good judgment before I would 'strangers' on the other sites.
Is rice wine mirin or is mirin a type of rice wine or am I totally wrong about both?
I have an eggplant recipe from SE's archives and it calls for rice wine. I have mirin and am hoping that I could make the dish tonight if I have the ingredients. If not, it will have to wait till tomorrow.
Last night I had the most wonderful experience with my 6 year old granddaughter baking cookies. She was so excited since they were "Guy's" (her name for her granddad) favorite cookies and I was quite surprised at her ability with the mixer. We talked about how to add the ingredients and how long to bake the dough. This was so special to me since my children showed no interest at all in these activities when they were young (one did become a computer guy and the other is a paralegal and the info/education has been valuable). I never had these moments with my grandmothers since they were so far away and it feels as if I had a once in a lifetime trip or experience that is beyond belief.
What kinds of moments have you had/have with your children/grandchildren in the kitchen that sustain you still during the holidays?
Just for fun I bought a black mission fig tree in June. It rained and rained and my tree grew. I didn't know anything about when I might see fruit or where it would be (not a farmer), but it was only $10.00 and I LOVE figs.
In July the rained dried up and the sun shot the temps up and all of a sudden there is a fig in every notch of the tree. Now what?
When can I expect them to ripen? I may get a dozen decent sized ones, but many of them are miniscule towards the top of the tree. If I bring the tree inside by the middle of October and they have not ripened will they get any bigger and ripen? Guess I shouldn't have gotten it. I put a tomato plant in and got two tomatoes. Now while you are laughing at me know this..the tomatoes were delicious!
Oh, Lemonfair, I know you can help.
As a small child in North Carolina visiting my grandmother in the summers, I recall how perfect her sweet tea was. She was paralyzed on her left side from a stroke, but could get out of her wheelchair and cook and prepare tea each day. Amazing. I took for granted what she could do since it was normal in my life and never asked her how she made her perfect tea. She died when I was 13 and her perfect tea recipe with her. I have tried all kinds of brewing times and ratios of bags to water. I have let it stand on the counter to cool and also in the fridge. It becomes clouded and off tasting and just isn't like Grandma's. Does anyone know what the magic trick is? I want to make tea like my grandmother makes before I die.
Over the weekend, the boy and I went to dinner at a small but well-established BYO in downtown Philadelphia. We'd had a reservation on the books for at least a week, and arrived with wine in hand, and ready to... More
Just to pretend that I am a farmer, I grow habanero peppers each year and make my own hot sauce. I also make my own BBQ sauce. I start with no heat and add different chili peppers for their heat and flavor. Making your own is so much healthier.