Jump to content

divalasvegas

participating member
  • Content count

    1,048
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Washington, DC/Northern VA Suburbs

Recent Profile Visitors

1,737 profile views
  1. I watched it too and indeed it was a bittersweet experience for me. You took the words right out of my mouth, I miss both men dearly.
  2. Wow, you're right, there aren't any and that is indeed rather strange. I am pretty sure that at least CNN will be showing that episode in Vietnam where he had a meal with President Obama.
  3. Still reeling from the shock and sadness of his death. I wanted to let anyone who doesn't already know that there are two marathons of his shows coming up today and tomorrow. Today on CNN Anthony Bourdain: Parts Unknown beginning tonight at 8:00 pm EST. Their website didn't specify which episodes. Tomorrow The Travel Channel will be showing episodes of No Reservations beginning at 7:00 am EST and running all day. Their website does provide a description of each episode to be shown. Here's the link to their schedule with each episode description: https://www.travelchannel.com/shows/tv-schedule.2018.06.10.EST I plan on watching as many as I can and, for sure, there will be tears on my part. Missing him so much already.
  4. I just heard this. So shocking and so very sad. Been a big fan for many years. My condolences to his family, friends and colleagues. Oddly, in addition to feeling shock and sadness, I am also feeling incredibly pissed off about this. I know, it makes no sense.
  5. divalasvegas

    Dong Art

    As many here have already said, these paintings are quite beautiful. While each of them depict a lot activity just looking at this art made me feel happy and peaceful. I hope you have the chance to convey to the curators or just the Dong people you know how much their art is enjoyed and admired by people so many thousands of miles away. If it's this lovely on a tablet screen I can only imagine how stunning they must be in person. With what you have posted about their diet it seems that they have naturally incorporated many of the food related adjectives being tossed about here so frequently: local, sustainable, natural, organic, etc. Having said that, would I be right in assuming that the Dong are a very healthy and hardy long-lived people? Lastly, I was surprised that one of the foods they don't eat are onions. Do you know why that is? They are such an integral part of so many cuisines around the world so I'd be interested in knowing why they don't use them. Thank you liuzhou for sharing your experiences with this art and the Dong people.
  6. divalasvegas

    Breakfast! 2016 (Part 1)

    Late breakfast today utilizing last night's tasty leftovers, specifically my first attempt at making green chile pork. Chilies used were jalapeños, cubanelles, and poblanos. I really envy those that have ready access to New Mexican Hatch chilies which is what I wanted to use but I've never come across any fresh ones in this area. Still delicious though; will be making this again. Had this along with two corn tortillas, two unintentional eggs over medium, homemade salsa using some particularly tasty Roma tomatoes, sour cream, Tabasco sauce, and orange juice. I was all set up to take a picture but I seem to have lost my touch in one-handed cracking of eggs and ended up breaking both yolks so instead of pretty sunny side up runny yolk eggs I ended up with two ugly over medium ones. Not photogenic at all. BTW, while making the salsa yesterday and tasting to see if it needed additional seasoning, I found myself saying something I thought I would never, ever hear myself say, namely "hmmm, this needs more cilantro." As I have posted here on several occasions, I loathe cilantro (to me it tastes like an unholy ménage a trois between soap, dirt, and sweat) and hate the fact that it seems to be added to everything these days. The only way I actually like it is in Mexican food, at least in certain dishes like salsa and pico de gallo, though I didn't add any to the green chile pork. That would have taken it too far!
  7. divalasvegas

    Peruvian chicken place..

    Hi Alex. Thanks for the link. Chicken Rico not only looks delicious but their menu offers a lot more than the three sides--french fries, rice and coleslaw--of El Pollo Rico, and the prices are definitely wallet friendly. The other two sound intriguing but YIKES! $18.00 for a 3 1/2 ounce portion of chicken at Ocopa and $24.00 for a 1/2 chicken at Del Campo are both a bit too pricey for my budget even though the former's chef cooks his chicken sous vide before grilling it while the latter massages duck fat into his along with his secret spice blend. Of course I would easily accept an invitation from any of my more well-heeled local egulleters. I was born and raised in DC and realize that it's an expensive city in which to successfully operate a restaurant but really!
  8. divalasvegas

    Peruvian chicken place..

    Oh no Thanks for the Crepes, is Mama Dip's another casualty of second generationitis? That's too bad. Anyway, I'm sure that there are still plenty of delicious reasons to make a foodie tour of the triangle area of NC.
  9. divalasvegas

    Peruvian chicken place..

    Thanks everyone! Your recommendation for the Caribbean Grill gulfporter couldn't be more convenient since I literally live down the street and around the corner from this place. Will try to get there soon and report back on the results. BTW, I love Cuban food so I hope they have some black beans and rice to go with that chicken. Thanks for the Crepes I'll add Mama Nora's to my growing list of reasons to visit your beautiful state. Maybe this restaurant is not too far from Mama Dip's restaurant where I've always wanted to dine as well. My gut feeling (and my taste buds) about El Pollo Rico is that the subsequent generations have decided, for whatever reasons, to deviate from what put this place on the map in the first place, maybe not sourcing the same ingredients for the marinade and the green sauce and/or cutting the marination time for the chicken to save or make more money. Hey, maybe the keeper of the original recipes is no longer with us, didn't write anything down and they're just winging it (pun intended). Whatever the reasons, I think that they are definitely making the most of past rave reviews. Again, just IMHO.
  10. divalasvegas

    Peruvian chicken place..

    Bumpity bump! At the risk of ruffling the feathers of some fellow locals I have to say based upon a recent visit to the much lauded El Pollo Rico Peruvian chicken restaurant in Arlington, well, it just isn't magical anymore. It used to be but IMHO it's just decently cooked rotisserie chicken. It used to be so addictively wonderful that you almost wanted to eat the bones. Even their formerly addictive green sauce has gone downhill and merely tastes of ground jalapeños with a dash of vinegar. Whatever it was that made this place special--it was even featured on an episode of Anthony Bourdain's show No Reservations--is long gone. However, based upon my most recent visit there was still a long line or people placing their orders, so go figure. Anyway I was hoping for a recommendation for a current challengers to El Pollo Rico. Peace out!
  11. Thank you so much Lisa! Also, as suggested on the website, I'll mix some poultry seasoning and black pepper with the salt but just for the parts under the skin. Will also let the bird sit unwrapped in the fridge as they instruct although I've seen the exact opposite suggested elsewhere. Next time, of course, I'll get an earlier start. Good luck on your cabbage rolls and your brussel sprouts dish sounds good enough for this hater of brussel sprouts to change her mind. Thanks again.
  12. Old: roast turkey with all the usual suspects--mashed potatoes, giblet gravy, regular bread stuffing, homemade cranberry sauce, etc. New: For the first time will be dry brining the turkey. Checked out this website: http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lessons-from-the-kitchn-212426 While I found the advice given to be helpful, I was left with a few unanswered questions. Hope to get some answers here. --He/she/they suggest rubbing the salt mixture under the skin of the legs in addition to that of the breast meat. Can this be done on a whole turkey without spatchcocking? --Do I need to rinse away the salt before roasting? --Lastly for now, it's suggested that you need to salt the inside as well but I always stuff my turkey and am afraid that even if I adjust the salt in the stuffing it still might make the stuffing too salty. So can I just skip salting the inside or will this cause the turkey to not brine? Thanks for any and all advice.
  13. divalasvegas

    New Ideas for Bone-in, Skin-on Chicken

    For moist, favorable chicken no matter what parts, try an overnight soak in both buttermilk and salt. Although personally the breast is my least favorite part of the chicken I find that this approach will result in the breast meat not getting that dried out, sawdust texture that can often happen. Be sure to rinse off all traces of buttermilk before cooking since I've had the chicken brown/burn before the inside is done (perhaps milk sugar solids?). You can also add flavors to the buttermilk -- onions, garlic, black peppercorns -- whatever you choose. Just make sure to go lighter on the salt in any spice rub you use.
  14. divalasvegas

    The Quintessential eG Kitchen Tips/Trucs

    At this time of year the tip that comes to mind was a self-discovery many years ago and has always worked for me, namely: BASTING A TURKEY IS A WASTE OF TIME. My turkey always turns out very moist and cooked through, and I am always able to achieve a crispy skin at the end of the cooking process. In my home cooking experience and having eaten many a sawdust turkey dinner from avid basters, I believe that constantly opening and closing the oven door results in dryer turkey meat (I've seen basting every 15-20 minutes as the normal recommendation), definitely lowers the temperature by 20-50 degrees each time the door is opened, and thus adds more time than necessary before you can pull the bird out of the oven. Also, not to knock anyone else here who chooses to do it but there's absolutely no way in Hell that I'm going to start off roasting my turkey breast side down and then try to flip 15-20 pounds of hot meat over, especially when I always achieve excellent results roasting a turkey without doing so. Last tip, and I'm sure no one here does this but I actually know people who still do, namely, NEVER, EVER ROAST TURKEY THE NIGHT BEFORE YOU ARE PLANNING TO SERVE IT! I've been told by those who do this it's to save time. Even if it is a substantially large turkey, say 25 pounds, you can still roast it during the day you are planning to serve it or better yet roast two smaller turkeys. What compounds the crime is that some of these same people will often reheat the entire bird in the oven. I have yet to taste a turkey that was worth eating after using this method.
  15. Thank you for this JAZ (and Frank Bruni). I am an overall fan of Bourdain but I too am somewhat confused about his dissing of Paula Deen on behalf the obese of America. I mean I've watched him for quite some time now and thoroughly enjoy his shows but can't help but remember that he is a remorseless, unapologetic eating machine. Great white sharks could learn from him. As I recall he regularly swoons over (and proceeds to devour) mountains of roast pork, ate an astonishing multi-course meal of foie gras until it was coming out of his pores, and, along with his brother on a trip to a South American country, devoured mass quantities of animal flesh cooked on a device I nicknamed "the flaming wall of meat." All of which I myself would enjoy as well, btw. I can't see why he is so offended by Paula's remorseless use of butter or loving all things deep fried (INCLUDING BUTTER)! Is it because his gluttony is done as a coolest of the cool globetrotting sophisticate? Or, even worse, because he can eat with abandon and remain disgustingly and handsomely thin while she (like myself) is somewhat zaftig (or, as my niece would say, "fluffy") and thus sets a bad example? Nothing more offensive than us plump chicks eating in public and unashamedly enjoying every bite? No matter. Her mac and cheese (now mine) kicks ass and I will be forever grateful to her for showing me exactly how to make collard greens with corn dumplings the way I remembered them from my childhood. All of a sudden I am so hungry.
×