C. sapidus

Excellent - I will try that next time.

Thank you kindly, ma'am! Your previous posts on the subject of greens in general, and collard greens in particular, were motivational and informational.

Thank you, and what a neat idea for cooking greens. Mrs. Crab would love the variety of textures.

Excellent! Hmm, that is a difficult question to answer. I have only made crab cakes twice - they held together both times, but I don't know why. I wonder if the type of crab meat makes a difference - does lower quality meat (smaller pieces) hold together better than the good stuff (larger pieces)? I know that there are some very experienced crabcake makers out there - does anyone have a suggestion?

I've thought about a gold filter, but haven't gone beyond thinking yet. I just use the large paper filters that fit the drip coffee maker - we better not run out of those!

Hi donk, great to "meet" another local. Are you looking for any particular kind of food? Saturday mornings in the summer, definitely check out the farmer's market behind the discount movie theater on Baughman's Lane, near the intersection with Route 40 West (in Frederick). Stone Hearth Bakery in downtown Frederick (Shab Row, if you know it) has some incredible breads and rugelach.

Susan, the Latino market has a meat counter, but the local Asian market does not. There is an Asian market in Wheaton (~45 minutes away) that has an amazing meat counter - all of the pig parts that you don't see in the regular grocery stores. I'm not sure when we will get to the Asian and Latino markets - perhaps on Wednesday, when Mrs. Crab is making dinner. Chile-basil paste sounds like fun - I have seen something like that, but haven't tried it yet. I used to make a hot sauce from one of Diane Kennedy's cookbooks. It was packed with aromatic spices and De Arbol chiles, really delicious, I once gave it away as Christmas presents. I haven't made it for a while, though.

I picked up younger son after work. He had a little “snack” before dinner: Mrs. Crab worked late, picked up elder son from basketball practice, dropped off one of elder son’s teammates, and arrived home around 7:00. Atypically, I had dinner on the table shortly thereafter. We also ate the salad greens from yesterday. Mrs. Crab made a dressing of Key lime vinegar, sesame oil, and sugar. Dinner: chicken stir-fried with lemongrass and chile (ga xao xa ot), from Andrea Nguyen’s Into the Vietnamese Kitchen, served with jasmine rice, and cucumbers. The recipe was simple, the directions very clear, and the flavors were rich with coconut milk, fragrant with lemongrass and curry spices, and gently spicy with Thai chilies. I like this cookbook so far. I started the rice first – a cup and a half of jasmine rice, 1.25 cups of water per cup of rice, bring to a boil for a few seconds, cover and steam for 15 minutes, and rest covered for at least 10 minutes. Ingredients for the chicken: Marinate cut-up chicken thighs in fish sauce, curry powder, salt, and sugar: Finely mince lemongrass, Thai chilies, and shallots, stir-fry briefly, add marinated chicken and bell peppers, and sear in the wok: Add coconut milk, bring to a boil . . . . . . and simmer until the liquid reduces and the chicken is done: Eternal cucumbers – the boys went through two bowls full. [dog]”Hey, are you gonna eat that? Will you give me some if I do my meerkat impression?"[/dog] Younger son had another “snack” before bedtime. That kid sure can pack away the ribs.

We had lunch at Hagan's Tavery (clickety), normally a special-occasion place for us. The building dates to the late 1700s. Located on the old National Road, this is the kind of place that could plausibly claim that “George Washington slept here.” As I recall, Washington accompanied General Braddock when he cut a road past Frederick and Braddock Heights during the French and Indian Wars. Alternate Route 40 generally follows that same roadway today (I’m going from memory here, but I think at least some of this history is true). Braddock Heights, just west of Frederick on Route 40, has beautiful views in four directions. Hand-painted murals on the dining room walls represent the view from Hagan’s Tavern in the 1790s. Stenciled wall coverings and thick stone walls. The bar is way cool. Mrs. Crab and I ate in the bar during one of our earlier dates – back then the bar was illuminated with candles rather than electricity. But enough about cool buildings and on to the food. My beautiful and delightful dining companion The menu changes with the seasons: The sauteed crab appetizer was delicious – that is what jumbo lump crab meat is supposed to look like. Note also what Mrs. Crab described as the "lemon condom" - her comment made me not want to squeeze the lemon. Mrs. Crab had the portabella mushroom sandwich (sorry about the blurry picture). It was another winner, even with the cheese removed (less WW points). We were trying to figure out the marinade – the flavor was meaty and delicious. I had a crab cake sandwich. This was also very good, but I prefer the ones we made at home. Hagan's does amazing things with sherry cream sauce and mushrooms - as good as their other offerings are, I always kick myself if I don't order something with at least one of the two. Ben, our incredibly helpful server, brought the dessert tray so we could take a picture. The servers dress in period costume. It took a lot of willpower not to order dessert, but we had to get back to work. Next: Dinner! Edit: splelnig

Ah, I was remiss – I also meant to thank everyone for their kind comments and excellent questions. Until recently, we had a 12-cup coffee maker. Mrs. Crab leaves early for work, so she heats up my stainless steel thermos, makes the coffee, and grabs a cup on her way out the door. Yeah, she’s pretty wonderful. This routine left me four steaming mugs of half-decaf joy: one to drink before work; and three to administer as necessary during the workday. The 12-cup coffee maker expired a few months ago. After extensive research, we bought a 10-cup Technivorm Moccamaster. With one less mug of coffee in the thermos, I had no antidote for mid-afternoon slumps or particularly long meetings. To restore caffeine equilibrium, I started using our 20-year old Melitta pour-over filter in the morning. This reminded me how good coffee tastes from a Melitta filter, and left me with three full mugs for the thermos.

Good evening, and thanks for your collective patience. I’ll post today’s pictures first, and then answer questions after. We decided to start the day with breakfast. Mrs. Crab gets up at oh-dark-thirty and eats first: I had a banana and leftover sweet potatoes with walnuts, cinnamon, and allspice. I like some protein in the morning – it helps avoid a mid-morning vending machine raid. Elder son’s breakfast - he likes his omelets firm. Younger son’s bowl of fluorescent sugary joy.

Thank you, and best wishes to your mother. Mrs. Crab is normally the bone-nibbler in our family, but she is on her best behavior these days. OK, now I'm really going to bed.

This should be a pretty normal work week for us, with a few accommodations for blogging logistics. Normally, Mrs. Crab and I eat lunch at one of the two cafeterias at work. One cafeteria is heavily subsidized – it is hard to spend more than $3 USD for pretty decent meal. In the spirit of the foodblog, we decided to take one for the team and eat as many restaurant lunches as our work schedules allow. For international restaurants, the best choices would be Ethiopian, Thai, and/or Indian. We also have a couple of local restaurants in mind – one restaurant offers my absolute favorite cream of crab soup, and the other restaurant serves seasonal foods from a 1790s-era building (wonderful desserts, too). Do y’all have any preferences? Viewer choices will be considered where possible. Workday logistics will definitely interfere with blogging time. I will not be able to post from work, so there will be a long lull during the day. I had hoped to skip out of work early, but that may not be possible because I have some projects due this week. When I get home, there is a mad rush to get dinner on the table while transporting the boys to and from basketball practice. Also, I need to stop by the Asian and Latino markets for some things we didn’t get over the weekend. You get the idea. In other words, you may not hear from me until fairly late in the evening. In the meantime, please feel free to ask questions or chat amongst yourselves. Goodnight!

I'll be happy to PM the recipe to you, but it may not be until next week (I know that you understand why ). Can you get blue crab meat in Hawaii, or do you use something else?

Ding ding ding - we have a winner! I wondered who would notice the plates first. Mrs. Crab is a nurse, so she gets the surgery plate. I had the "grilling on the moon" plate, for obvious reasons.

Thanks to everyone for all of the kind words and encouragement. Let me try to answer some questions - apologies if I missed any. I have not seen The Art of Russian Cuisine, but I’ll keep an eye out. When we want really good Russian food, we whine until our friends from Russia invite us to dinner. They make amazing quantities of delicious Russian food, enjoyed around a crowded table while simultaneous conversations bounce back and forth in multiple languages. No extra sugar – in fact, I probably use less sweetened condensed milk than most folks. I don’t have much of a sweet tooth. Howdy, neighbor! I often wondered if there were any eGullet folks in town. Mrs. Crab asked the good folks at Common Market for permission to take pictures for the blog. Apparently, they were interested and supportive. Mrs. Crab responded, “There is another kind of flour?” What a joker. But seriously, bread flour is what happened to be on hand. Mrs. Crab does most of our baking, usually in the bread machine - hence the bread flour. Thanks for the advice on Trung Nguyen blends – I might try mail-order if they aren’t available locally. Your blog picture of Vietnamese coffee and SCM dripping from a spoon was inspirational. I used Cholula hot sauce on the greens, but Sriracha is a great idea <also slaps forehead>. I made “Faidley’s World Famous Crab Cakes” from John Shields’ Chesapeake Bay Cooking. The book has seven crabcake recipes – some use Old Bay, some don’t. Clearly, more research is needed. Ah, yes, the saga of downtown Silver Spring. It seemed to be thriving when I got off the Metro (subway) last week. I don’t follow the redevelopment issue that closely any more – some of the recent developments have been fought over for at least twenty years. I do try to check in every once in a while, though. No offense taken. I like the convenience of a gas grill, but a Weber Smoky Mountain is on my list - it just hasn’t come to the top of the list yet, y’know? Old knees + volleyball = ibuprofen for lunch

Cool - I wondered about slicing up the greens. Do you slice them before or after cooking? Mrs. C and I liked the greens, so there will be a next time. I'm not much of a baker, but the recipe was "biscuits for breakfast" from King Arthur Flour. Freezing is supposed to make the biscuits flakier by delaying when the butter and shortening melt. We still have three biscuit squares in the freezer for use later in the week. Besides, the efficiency of square biscuits appeals to me - no waste, and we don't have to buy a biscuit cutter.

Ribs out of the fridge: The first glitch: we were almost out of smoke pellets. Since we don't have a real smoker, pellets seem to give more smoke flavor than wood chips. We usually use hickory or mesquite pellets to wring as much smoke flavor as possible from our less-than-ideal setup. If we had more pellets, I would have started the ribs off with two smoke packets, and then added two more smoke packets when the first stopped smoking. Oh, well. Smoke pellets in their foil packets, with one small hole for smoke to escape. If you look very, very closely you can see a little smoke. Another potential glitch: we were almost out of propane. I left the back burner off for the first hour or so to conserve fuel, and turned on the back burner when the rumbling of growling stomachs became threatening. Fortunately, the propane lasted just long enough. With only the front burner on, it was easy to keep the temperature down. About half-way done. I use a rib rack, so the ribs in front get a lot more heat than the ones in back. To equalize, I shuffle the ribs front to back every 20 minutes or so. If you look under the grates, you might see the two foil smoke packets in front and the two water pans in the back. Mop: cider vinegar, yellow mustard, and salt. I brush this on in the last half-hour or so. Done! A little smoke ring. The ribs could have used another half hour or so, but the family was hungry and restless. Sometimes discretion is the better part of valor. Rib aftermath. Elder son was the rib consumption champ tonight.

Guiness stout for me, dry Riesling for Mrs. C. Folks were hungry before the ribs were done, so we started eating. Biscuits, greens, and marshmallow-topped sweet potatoes on the plate . . . . . . and the dinner table.

I love cornbread, but it isn’t on the very short list of things that I know how to bake. Instead, I made biscuits. Ingredients: Out of the freezer, on the parchment paper, and ready to bake: Finished biscuits. Even elder son liked them, and he doesn’t normally like biscuits.

We have had such a ridiculously warm winter, the lent roses (Helleborus x orientalis) are leafing out and ready to bloom. Anyway, tonight’s dinner – presented by food group rather than sequentially. As usual, Mrs. Crab and I shared kitchen duties. I’ll try to answer questions and preview the rest of the week after posting. First, the green stuff. I had never made collard greens before, so thanks again to Ludja and mrbigjas for their advice. We boiled the smoked ham hocks for an hour . . . . . . added collard greens, boiled them a while, and then added the mustard greens. Finished – thanks for the tip, the biscuits did a great job of soaking up the pot liquor. This was something new for me, but Southern greens seemed appropriate for Martin Luther King’s birthday. So, any greens experts out there: did I make a mess of my greens? Eternal cucumbers (thanks for the memorable phrase, Priscilla). Salad greens. Mrs. Crab made a salad dressing of key lime vinegar, canola oil, and sugar.

what ludja said. and don't forget to dip your cornbread in the pot liquor. Ludja and mrbigjas: Thank you both! I cut off the bottom part of the leaves, cooked the greens until they were pretty mushy, picked the meat from the hocks, and added salt, pepper, and cider vinegar at the end. Younger son doesn't like spicy so much, so we will have hot sauce on the table. No cornbread, but we made biscuits.

I notice that you use a brand of Sriracha sauce other than Huy Fong. Do you find this brand tastier? Is the taste noticeably different, and if so, how? ← I usually use Huy Fong, but the Asian market was out last time we needed Sriracha. I like the taste of this brand, but the glass bottle is a pain - Huy Fong's squeeze bottle is much easier to use.

I need some quick advice on cooking Southern-style greens. We have two bunches of collard greens and one bunch of mustard greens. Smoked ham hocks are already bubbling away in four cups of water. Question 1: For the collard greens, how much of the stem gets used? Do I cut the two leaf-sides away from the central stem, or do I just cut off the tough stem end? Question 2: Should I throw the mustard greens in with the collard greens, throw them in later, or not mix greens in the same pot? Yeah, I'm "green" when it comes to greens. This is my first time so please be gentle.

After lunch, I made some Vietnamese coffee in special filter. I first drank Vietnamese coffee two decades ago, and immediately fell in love with it. After a number of attempts to make it without the special filter, I finally invested the necessary $3.69 and followed the instructions in Vietnamese coffee, MmmMmMm (clickety). Ingredients and equipment: Special filter assembled. The kettle is sort of fun – it sounds like a harmonica when the water boils. I'm still working on the optimal combination of grind size/filter loading/filter pressure, but it seems pretty forgiving. Oh. My. Goodness – if ca phe sua nong isn’t the ultimate way to drink coffee, I don’t know what is. I prefer a relatively dark roast and about a tablespoon or two of Carnation sweetened condensed milk (other brands of SCM have a nasty aftertaste, in my experience). I’ll probably try Trung Nguyen coffee and Longevity brand sweetened condensed milk eventually. Any recommendations on which Trung Nguyen coffee to use? Vietnamese coffee terminology according to this site (click). Ca phe nong = coffee, hot Ca phe sua nong = coffee, sweetened condensed milk, hot (my favorite) Ca phe sua da = coffee, sweetened condensed milk, ice