negociants’s Profile
Recent Comments
Cook the Book: 'Bite-Size Desserts'
chocolate covered cheesecake pops at PS7's in Washington, DC
Cook the Book: 'What We Eat When We Eat Alone'
no salt added green beans- the thinly sliced ones. I eat them straight out of the can, with a fork, with lots of pepper, standing over the sink.
Cook the Book: 'Modern Spice'
Eritrean, definitely. And I've been warned several times not to call it Ethiopian, no matter how similar they might be!
See more comments by negociants »
Recent Posts
Looking for a good local or mail order source for grits
Posted by negociants, March 21, 2009 at 2:31 PM
See more posts by negociants »
Recent Favorites
negociants hasn't favorited a post yet.
Recent Polls
negociants hasn't answered any polls yet.
Recent Quizzes
negociants hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Cook the Book: 'Dishing Up Vermont'
Here in DC, I'm not sure we grow anything as iconic as the Georgia p. Instead, I'm going to go with DC's two official unofficial foods- the half smoke and the Senate bean soup.
In North Carolina, where I'm originally from, it is obviously and without a doubt BBQ- pork please, and none of that weird ketchup-y sauce. And some slaw on the side.
Cook the Book: 'Bite-Size Desserts'
chocolate covered cheesecake pops at PS7's in Washington, DC
Cook the Book: 'What We Eat When We Eat Alone'
no salt added green beans- the thinly sliced ones. I eat them straight out of the can, with a fork, with lots of pepper, standing over the sink.
Cook the Book: 'Modern Spice'
Eritrean, definitely. And I've been warned several times not to call it Ethiopian, no matter how similar they might be!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Right now, I'm all about preserved lemons and homemade watermelon rind pickles!
Serious Cocktails: Ladies Night
I'm adding my vote for Gina, Chantal, and Tiffany in DC, and I'd also like to add Rachel Sergi at Zaytinya, who is responsible for my new favorite drink, the Tripoli Sunburn.
Cook the Book: 'Tacos'
Taqueria Nacionale here in DC- my first tounge taco, my first agua fresca, and my first fish taco (which has become and obsession). So sad I don't work on the hill anymore- they're not open weekends!
Serious Cocktails: A Lousy Tipper Walks Into a Bar ...
I always tip at least $1/drink (unless it's some crazy $1 or $2 happy hour special, then maybe $1 every other drink). Other than that I usually tip at least 20%, usually more. And if you're giving me free drinks, I factor that into the tab when I tip.
Cook the Book: 'Kneadlessly Simple'
Focaccia. it's so simple, and works well with a variety of things. I also recently discovered a great and simple Indian flatbread from Foodess: Kerala Parotha.
Cook the Book: 'Osteria'
Homemade mac and cheese OR my mom's cube steak and gravy.
Cook the Book: 'Baking Unplugged'
When I was little, my grandfather and I used to make breakfast (usually pancakes) together on Sunday mornings. One day, we decided to make muffins, but didn't check to make sure we had all the ingredients. I was about seven at the time, so there was no running out to the store. We decided to substitute leftover oil from frying chicken the night before (instead of vegetable oil) and extra baking soda for baking powder (the recipe called for both). Result? The world's most pitiful, over browned, completely unrisen muffins. And they tasted like chalky chicken.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
Living in a house with 4 other roommates, fridge and freezer space are at a premium, so as much as I'd like to use homemade stock, there's just no place to store it for more than a day or two. My personal favorite is the low sodium store brand chicken stock from Whole Foods. Their vegetable stock is good too. I have yet to find edible beef stock though...any suggestions?
Foodstuffs as Usernames on Twitter
Wow- I had no idea. I definitely just scooped up the halfsmoke username.
Weekend Book Giveaway: 'American Cheeses'
Easy- Humbolt Fog. There's a reason why so many people here love it!
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
German farmer's bread, spicy mustard and maybe some pickles....
Cook the Book: 'Giada's Kitchen'
Puttanesca with lots of red pepper, especially if I'm not feeling well.
Cook the Book: Serves One
Pasta! Either linguine with carrots, lemon, zucchini and feta or my grandmother's macaroni and cheese.
Served: Why I Have the Best Job in the World
I cannot agree more. I work a 9-5 now, and miss my restaurant days terribly- so much so that I'm thinking of campaigning for a flex schedule so that I can go back. I used to say I was the only person in the world that really liked waiting tables. Good to know that's not the case!
Cook the Book: New South Grilling
I'm going to substitute my grandfather in for my dad, and say that it's good ol' Low Country cuisine- okra and tomatoes or shrimp and grits.
Cook the Book: The Splendid Table's How to Eat Supper
Todd Thrasher, bar chef extraordinare:
How DO you come up with the ideas for these cocktails? And will you give me your recipe for bitters?
Cook the Book: The Splendid Table's How to Eat Supper
Julia Child (who I will never forget towering over Emeril in Cooking with Master Chefs on PBS):
What was your most memorable food-related dinner party disaster.
(There has to be at least one, right?)
Cook the Book: 'Top Chef'
the posh version of my homemade mac and cheese....never gets old.
Cook the Book: Wine Bar Food
Duck prosciutto and lomo on the charcuterie plate at my local wine bar. Mmmm.
Cook the Book: The River Cottage Cookbook
Zucchini, tomatoes and two different kinds of basil. I could eat zucchini every day for the rest of my life...good thing those plants like to over produce!
One Trick Pony Restaurants
From the time I spent in Scotland, it seems to me like "jacket potato" shops are quite common there. My favorite was always beans and cheese.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
everyone see that "top chef" is using swanson stocks for most of teir challanges???
Cook the Book: 'Dishing Up Vermont'
Thank you for participating and congratulations to our winners:
missalrac
CheeseRks
granita
Codaru
aliadam
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Dishing Up Vermont'
It's great to eat Maryland crab cakes
Cook the Book: 'Dishing Up Vermont'
Oranges and gator bites!
Cook the Book: 'Dishing Up Vermont'
Vidalia onions
Cook the Book: 'Dishing Up Vermont'
as a New Englander I'd say good old New England Clam Chowder
Cook the Book: 'Dishing Up Vermont'
We have fantastic fresh fruits and vegetables: cherries, strawberries, blueberries, corn, yummy!
Cook the Book: 'Dishing Up Vermont'
I'm from Indiana and the state is famous for it's corn and popcorn (Orville Redenbacher was a Hoosier.) We're also famous for pork tenderloin sandwiches, though I haven't been impressed with the few I've had since I moved here. We have Sugar Cream Pie, too, which is self-explanatory.
Cook the Book: 'Dishing Up Vermont'
I'm from Indiana, and I'd have to say fresh corn! Thanks so much!
Cook the Book: 'Dishing Up Vermont'
Tex-Mex of course!
Cook the Book: 'Dishing Up Vermont'
Food on a stick :)
Cook the Book: 'Dishing Up Vermont'
MA - I'd go with apples but the corn and squash now are great.
Cook the Book: 'Dishing Up Vermont'
New York - bagels and lox
But I am originally from Minnesota, where if you put it on a stick we will eat it!
Cook the Book: 'Dishing Up Vermont'
Im from Nebraska and one would guess corn or beef. But personally, I would say it is our local heritage foods such czech kolatches, German bierocks, polish sausages. Many folks here revel in sharing thier food traditions that thier ancestor have brought to the plains. So much so that it feels like local food to me.
Cook the Book: 'Dishing Up Vermont'
I'm in Indiana. Usually our local corn, apples, peaches and tomatoes are excellent, but the corn crop was kind of sub-par this year.
Cook the Book: 'Dishing Up Vermont'
The backyard tomatoes grown here, in Illinois, with just sunlight and water!
Cook the Book: 'Dishing Up Vermont'
California's citrus fruits, as well as its bounty from the Central Valley of California
Cook the Book: 'Dishing Up Vermont'
Georgia has about everything....BBQ, Fried Chicken, Pecans, Peaches, Peanuts, Vegetables, Seafood garrettsambo@aol.com
Cook the Book: 'Dishing Up Vermont'
Since we have so many French communities in our area, I'd say tourtiere is pretty popular!
Cook the Book: 'Dishing Up Vermont'
Ontario - our fruit from the Niagara region - the peaches and pears are amazing this year!
Cook the Book: 'Dishing Up Vermont'
New York has food from every culture, everywhere. So, in Little Italy, there's Italian food, In Chinatown, Chinese food. And yes, you can get every other kind of food from Japanese to Indian. Bagels are well-known, ribs, and although they originated in Germany, hotdogs and hamburgers. Omelettes are popular, too, although we know they were originally French.
Cook the Book: 'Dishing Up Vermont'
Virginia - it has to be Virginia hams!
Cook the Book: 'Dishing Up Vermont'
Kansas - beef, beef and more beef!
Cook the Book: 'Dishing Up Vermont'
Missouri - fresh fruit like canteloupe, peaches, cherries and apples.
Recent Posts
Looking for a good local or mail order source for grits
Posted by negociants, March 21, 2009 at 2:31 PM
Recent Favorites
negociants hasn't favorited a post yet.
Polls
negociants hasn't answered any polls yet.
Quizzes
negociants hasn't taken any quizzes yet.
About negociants
Website: http://mylookingglassisbroken.wordpress.com
Location: Washington, DC
About:
Favorite foods:
Last bite on earth:
Here in DC, I'm not sure we grow anything as iconic as the Georgia p. Instead, I'm going to go with DC's two official unofficial foods- the half smoke and the Senate bean soup.
In North Carolina, where I'm originally from, it is obviously and without a doubt BBQ- pork please, and none of that weird ketchup-y sauce. And some slaw on the side.