hillvalley

I second the motion

Tomato paste in a tube

My bubble tea place has the kits as well. I think they are expensive though Does anyone drink hot bubble tea? I have craved one ever since I found this thread, but it is too cold right now to even think about it.

Great suggestion, but unfortunately I can't drink caffine either I may try it without the coffee though.

You would kick their _____________

Short ribs are the activity of the weekend. It sounds like it is going to be perfect weather for it. One question. I am not suppose to be in the same room as alcohol right now let alone cook with it, so can I use beef broth instead?

Jenny, what did you end up doing with the beef? Great thread, by the way. This weekend I plan on learning the art of braising

Cold cucumber peels and tea soaked clothes are great for sun burn.

"I like big butts and I cannot lie...you otha brothas can't deny..." Singalong anyone? "I want 'em real thick and juicy So find that juicy double"

No worries My parents came home raving about some meat market. Nothing beats Perms and Worms. Celsius looks amazing. Are they open all year round?

My mother is an amazing cook. We grew up eating gourmet meals on a regular basis. Chinese was her specialty. Eventually she burnt out and the quality of dinner went down hill. "Stir Fry" became her specialty. The meat changed each meal, but the vegetables and seasoning were always the same. With lomein noodles on the side. I couldn't eat Chinese for most of the '90's.

Reading about oysters on another thread made me think of the first time I realized I loved raw oysters. I grew up watching my parents eat oysters and not getting it at all. They were dirty, slimy, grey and alive. And the slurping noises my parents made while eating them. Blech! Why would you bother? Until that fateful Nutcracker Tea. My parents bought tickets to the Nutcracker and a Tea with the ballerinas afterwards. I was about 10 and thought I was too old to go but my sister wanted to so we went. The ballet was of course beautiful but afterwards at the Tea I was miserable. There was no one my age and the food was not up to my standards. The sandwhiches were PB&J. Where was the tea food? Those fancy, grownup, petite sandwhiches. Suddenly I realized my father had disappeared. After much searching, I found him all alone. Off at a side table. Surrounded by oysters on the half shell. No one else had found them yet. He had the widest grin on his face and oyster liquor in his beard. "Want to feel like a grownup, Hill? Taste this." I no longer remembered why I refused to eat oysters. They were soft and silky and smooth. Like satin going down. And the taste! How did the ocean get in there? I ate about a dozen and a half before I felt sick. It hase been a love affair ever since.

I tried! Seriously, after putting out an open call (and getting absolutely zero responses), I PMed several members who seemed like great potential bloggers...only to be treated like I had the plague. Sorry for the DC-centricity. In my defense, little of my own blog had to do with DC specifically. The timing of the DC blog hijaking is interesting. I know you all are probably sick of us by now, but hey, it's DC. Anyone realized that you are getting three points of view of DC and none of them have to do with the government? Then again, foodies with expense accounts in DC can eat well. Al, what is your specialty?

I never really cooked with tomato paste because it was such a waste. I got the kind in the fancy black tube (can't remember the name). I'll have to swing by Rodmans to pick up some anchovy paste.

My fellow DCer. I shopped at Whole Foods. They had some great short ribs, and it's also where I got the anchovy paste and the fire roasted tomatoes. I recommend getting at least those ingredients there. Let me know how it goes! I've been seraching for a recipe with tomato paste. Picked up a tube at Rodman's over the holiday. I shall report back

I was winging it, but let's see if I can give you an idea (I'm not much of a measurer): Brown 10 or 12 nice sized short ribs in olive oil. Do this in batches so as not to crowd the pan. Really get that heat high and get a good crust. Remove beef, and then saute a large white onion, 3 or 4 carrots, and a couple of big stalks of celery, all coarsely chopped in the same pot with some more olive oil. Once they're beginning to soften, add a couple of tablespoons of tomato paste and optionally a tablespoon of anchovy paste (adds some body and saltiness). Also throw in some minced garlic-- maybe a tablespoon or two. Then return the beef to the pot, and add a cup and half of good red wine (I used a decent Cotes du Rhone), and the same amount of beef broth. Reduce heat to simmer, and let her rip for about 3 hours. Take out a rib, and sample for tenderness and flavor-- ideally with a glass of wine. Drink another glass of wine. If necessary, yet another. Drain the stew in a colander and remove the bones-- at this point that should be very easy. Strain broth for excessive fat. Return broth and strained ingredients to the pot. Then add some tomatoes. I used a can of diced "fire roasted" tomatoes. Really added a nice flavor and extra dimension to the dish. Just before you're ready to serve, add about 3 tablespoons of fresh parsley. Serve that thang up, garnish with some more parlsey, and dig in! I found what I am cooking Sunday night. Thanks

recipe please. it sounds delicious. perfect for this crappy weather.

I vote for stew. Or some sort of braising. Or anything that involves red wine.

Vanilla lace cookies. My favorite. yum

Rossini's is gone But the Parthenon and Chevy Chase lounge are still alive, as is Pupernickles. The Fishery is now run by as Asian couple, and I am pretty sure they own it. Then again this wouldn't be the first time I was wrong. I know it's not food, but while we are talking about that block, I miss the Cheshire Cat.

Oh yeah, I forgot

He owns the American City Diner on Conn. Ave and is also a DC native.

Welcome to your new addiction Bucktown. I used to do the same thing until I stopped buying big jars of sauce. If I am not making my own I pick up small Sons of Italy (I think) cans. They have enought for one or two meals, are dirt cheap and taste great with a little doctoring up!

I second the nomination! Jenny, how did you explain us to Jen? How was Indinique?

If you have a local Japanese or Asian market, ask someone there for guidance for the miso you are looking for and instant dashi. I imagine that instant dashi is as good as bullion cubes, but you have to start somewhere. If you are in the DC area I can give you a few recommendations. Kris, I have never seen a miso sampler that is like the one you are describing. I frequent at least 3 Asian/japanese markets and have never seen them It's a good excuse to come visit though! (Heard over my classroom speaker:"Ms. Hillvalley will not be in school today. She had to fly to Japan to buy some miso. Hopefully she will be back tomorrow." )