C. sapidus

Quick post, gotta get back to work. Two of my favorite places to eat in Frederick, side by side. Clay Oven has a nice Indian buffet, and they don't water down the spicing of their buffet items. Another time . . . Mrs. Crab couldn’t get away for lunch, so I ordered take-out from Thai Rice. The family that runs the restaurant is very nice and I love their monthly specials – som tam and stir-fried eggplant have been particularly delicious. Until recently, Frederick had no decent Thai restaurants. Two have opened up the past year or two, so I can satisfy a Thai food craving without breaking out the mortar and pestle. Larb gai and shrimp Panang curry from Thai Rice:

Good morning! Breakfast was leftover lemongrass chicken with a little Sriracha. Coffee, of course. Upon reflection, I will definitely make the chicken again, but with more red bell peppers – they added a nice contrasting crunch. Perhaps a mix of red and orange bell peppers, or red bell peppers and Poblano chiles. Any excuse to use Poblano chiles is a good one. I need to feed the dogs, drive younger son to the school bus, and get to work. The excellent questions from mrbigjas and snowangel deserve more than a hurried response, so I'll answer this evening. Still not sure what we will do for lunch, but it probably needs to be quick. Perhaps we will explore the culinary glories of cafeteria food. If we come home for lunch, I'll try to post. Otherwise, see you this evening!

I’m still feeling lousy, so I will turn in early tonight. If the pathogenic microorganisms cooperate, dinner will be shrimp sambal, stir-fried Asian greens, and rice. Lunch is up in the air. If you would like to see or hear about anything in particular – kitchen gear, Frederick restaurants or history, more about the family – please let me know. Goodnight, and see you all tomorrow!

That is exciting news! My Wisconsin in-laws live near a Penzeys store, so we visit once a year or so. Going to the store, shaking the apothecary jars, and savoring the delicious aromas is a noteworthy experience.

Dinners from this week's eG foodblog (click). Feel free to join in, ask questions, or make snide remarks. Borscht and Russian black bread, from Mrs. Crab: Vietnamese chicken stir-fried with lemongrass and chile (ga xao xa ot): Biscuits, Southern greens, sweet potatoes, and ribs: Crab cakes, stir-fried bok choy, and smashed potatoes:

One of the things I love about eGullet is how the members inspire each other to try new things. Rachel’s lyrical description of waking to the aroma of your mapo tofu has inspired me to try Fuchsia Dunlop’s recipe. We have some tofu in the fridge, so I will attempt my first mapo tofu this weekend. I have not tried any Japanese cooking yet. So little time, so many things I would like to do. Please let us know what you make with your bounty from the Asian market.

Susan (snowangel) requested a kitchen tour, so here goes. The kitchen and dining room are about 10 feet wide and 20 feet long. These pictures are from last year, so some things have changed. To understand the layout, picture yourself standing in the middle of the room and spinning clockwise while taking pictures. The cooking wall: Blue Star rangetop, Vent-A-Hood (could have used more cfms), Ikea cabinets, Ikea shelf above the rangetop, Ikea hanging rails, basic GE oven. The small prep sink near the door is incredibly useful. Mrs. Crab usually preps to the left of the rangetop; I usually prep to the right. Spices and dried chiles in the glass-fronted cabinets, bulk spices above the sink, pots and pans below the rangetop. The tall pull-out drawer next to the rangetop (where the oven mitts hang) holds cooking oils, fish and soy sauces, and pull-out drawers for cooking implements. More cooking implements to the left of the rangetop. Kitchen overview: the left side is for cooking, and the right side mostly for cleanup. The door leads to the carport and grill. When we add on to the house, the door will lead to a foyer and in-law apartment. The freezer will move upstairs to a laundry room just past the foyer. The cleanup wall from back to front: refrigerator; trash pull-out and compost jar; sink; crappy Whirlpool dishwasher (hidden behind a wooden panel); flatware and coffee drawers with drying racks above; tall cabinet for plates, bowls, glasses, and serving dishes. A new coffee maker is now to the left of the sink. The big single sink hides a lot of dishes when we entertain. The dining room and more Ikea cabinets (we now have a rug under the table). The tall cabinet on the right holds cereal, grains, and countertop appliances. The base cabinets hold pasta, canned goods, plastic bags, and miscellaneous stuff that begs for organization. The tall cabinet on the left holds vinegars, less-used serving plates, and our stash of home-made root beer.

Fridge shots, continued: Besides the main refrigerator, an under-counter dorm fridge in the kitchen holds milk, yogurt drinks, and beer. Storing drinks here makes it much easier to keep the main fridge somewhat organized. The ginger ale was left over from a dinner party several weeks ago – we don't drink much soda. Under-counter fridge: The freezer in the basement holds bulk meats (bought on sale), frozen seafood and veggies, the emergency backup bread supply, and the usual odds and ends. Freezer: Enough about refrigerators - a delightful package showed up today (half-price at Amazon). Our first enameled cast iron pot - I can't wait to try a braise, maybe even some no-knead bread.

Mrs. Crab made borscht and Russian black bread for dinner. The borscht was delicious with a little rice vinegar. We had sour cream for the borscht, and honey or butter for the bread. Mrs. Crab used 18 cups of broth in the borscht; half of the borscht was gone by dinner's end. Good stuff! 5 WW points for one eighth of a loaf of bread; about 1.5 points per cup of the borscht. The table: Mrs. Crab’s borscht.

Kouign Aman: Sorry, I missed your last question (which was a good one). For the stir-fry I peeled the outer grungy layers and chopped up the bottom six inches or so of the lemongrass. The recipe stated that one stalk of lemongrass would yield about 3 tablespoons finely chopped. I found that it took two stalks of lemongrass to yield that amount. Perhaps lemongrass grows thicker in California or Vietnam? For making curry pastes, I peel the lemongrass down to the very tender inner layers. Otherwise, pounding lemongrass to a paste takes quite a while. I just sorta worked this stuff out by trial and error, so I could be doing it all wrong. We have heard from the greens experts - would any lemongrass experts care to weigh in on this?

Cooking Asian food used to require lots of planning and a two-hour round trip. Discovering the Asian Supermarket dramatically changed how we cook and eat. The owners, incredibly pleasant folks, are from Burma, near the Indian border. They also have roots in Singapore, Japan, and California. This probably explains the incredible diversity of foods that they offer in a relatively small space. One of the owners at the cash register (she told me her name, but I'm embarassed to say that the information leaked out of my brain on the short drive home): The owners would like to expand the store. Expansion would enable them to carry a wider variety of produce and offer hot prepared foods. I hope it works out – I would love to see more produce, but the store already offers nearly everything I need to cook Chinese, Thai, Vietnamese, Laotian, Indian, Malaysian, Indonesian, and Singaporean food. In the summer, they stock cases of indescribably delicious mangos. The store has two long aisles, with cash register behind me and produce at the far end: Rice and snacks: Gratuitous Pocky shot: Freezer case with fresh coconut and durian: Indian goods: Malaysian, Indonesian, and Singaporean supplies: Thai curry pastes, picked vegetables, and coconut milk: Household goods, including granite mortars: Freezer cases – fish, meats, dumplings, wrappers, and frozen chilies, galangal, and turmeric: Canned goods, flours, shallots, pickled vegetables: Produce section – small but well-chosen. I usually buy lemongrass, Thai chilies and basil, mint, long beans, green mango, limes, bean sprouts, Asian greens, Asian eggplants, Napa cabbage . . . Fruit purees, cabbage, chayote, root vegetables, noodles . . . Another freezer case: Chinese and Korean sauces: More sauces – sometimes I stand here and smile quietly to myself. Japanese ingredients: There is also a whole wall of dry noodles from southern and eastern Asia (no picture). Great place!

Hmm, stunned silence after the omelet. Would y’all like to see a kitchen tour, pictures from the Asian market, both, or neither? Please let me know - I’ll be back in a bit after wrestling with ImageGullet.

Bruce makes lunch, and purists wince: omelet with fish sauce, chorizo, feta cheese, Mexican oregano, and black pepper. More coffee. Mmmmm, good. I may have some leftover rice and chicken stir-fry later, if I get hungry.

Catching up on pictures here - we stopped by the Latino Market . . . . . . and picked up some odds and ends. Their chorizo is excellent, the best I have found. They carry Salvadoran and Mexican chorizo, so I have learned to say, “Quatro chorizo Mexicano, por favor” in a moderately convincing manner. I know that I needed bitter orange (naranja agria) for something – a Rick Bayless recipe, perhaps? No ginger beer until my throat feels better. We also picked up some yard-long beans and baby mustard greens at the Asian Market. The owner is from Burma, and gave me a book of Shan recipes. Much more about the Asian market later. I forgot to take a picture of the sign outside the Asian Supermarket - sorry for the blurry pic. For locals, the store is located across the street from Rita's shave ice and the Adelphia building.

Mrs. Crab woke up early, made coffee, put the borscht in the outdoor fridge to solidify the fat . . . . . . set up to make Russian black bread for tonight . . . . . . and breakfasted on coffee and a muffin with egg white and Canadian bacon (4 WW points or less). She ate a portabella burger for lunch when she came home to start the bread machine (portabella burger - 1 point; whole-grain muffin - 2 points). Good news and bad news this morning. Bad news: my throat feels like I gargled with broken glass, so I stayed home from work. Good news: I can check my work e-mail from home and post on eGullet. Breakfast: coffee, blood orange, and a throat lozenge. Edited: y'know, if I looked at my own pictures more closely, I could tell the difference between Canadian bacon and a portabella burger. Also added WW points (thanks, Mrs. C!).

That's funny - the fridge came with the house. I dunno about the egg rack - the indentations are more jar-shaped than egg-shaped. I'm way too lazy to take eggs out of a perfectly good container and carefully put them somewhere else. Thank you! Can you grow lemongrass outside year-round? We have grown lemongrass in the vegetable garden, but the stem diameter doesn't get that big around before frost. I have seen lemongrass used three ways: 1. Chop finely and use in stir-fried or grilled dishes. Lemongrass is pretty stringy if you don't chop it very finely across the grain. 2. For Thai and Malaysian curry pastes, chop the lemongrass and pound it to smithereens in a heavy mortar with chilies, garlic, shallots, etc. Sometimes we start curry pastes out in a food processor and finish in the mortar. If we have enough volume we can use the Preethi grinder, but it doesn't work for small quantities. We are still playing with the most efficient method of making curry pastes. 3. Bruise the lemongrass, simmer it like a bay leaf, and remove before serving. In Cradle of Flavor, James Oseland recommends bruising the lemongrass and tying it in a knot. We do that for coconut lemongrass rice, which is delicious (but not very WW-friendly, unfortunately).

Thank you, Basilgirl! The butter and shortening were refrigerator temperature before mixing with the dry ingredients. I also used heavy cream, on the theory that the more detrimental an ingredient is to your health, the better it will be when baked. Beginner's luck, methinks. ← Don't tell us this is the first time you've ever made biscuits!!!! I'm loving this blog. And now I'm so ashamed to admit that I've given up on homemade biscuits and now use whack-a-roll, frozen Pillsbury, or Bisquick. Third time making biscuits, but Ann_T and others were very helpful when I posted my first-time tale of woe.

caroled: Thanks! You are the amazing baker and mapo tofu maker, correct? Awesome - that sounds right up my alley! <runs off to add collard greens and bacon to next week's shopping list>

Nakji: Thank you! I look forward to learning the differences between northern and southern Vietnamese food. Please remember to bring your camera on the trip. Mai Pham (Pleasures of the Vietnamese Table) seems have more recipes from southern Vietnam, but Andrea Nguyen’s family lived in the north as well as the south. I haven't finished reading through Into the Vietnamese Kitchen, but the recipes seem to reflect influences from both regions. Guppymo started a Vietnamese Food thread (clickety), and posted an amazing array of home-cooked Vietnamese meals. I would love to reactivate that thread – perhaps we can start posting there when we cook Vietnamese food? Edit: forgot "to".

Ah, the traditional refrigerator shots – I was hoping Sandy and Alana would forget, but no such luck. The main refrigerator compartment is a bit topsy-turvy. We moved things around to fit the ribs yesterday, and to fit the stock pot full of borscht today. The weather has been cooperative, so root vegetables, etc. are stored in a cooler outdoors. I use the bottom crisper drawers most frequently. The left crisper drawer holds vegetables – bell peppers, bok choy, long beans, Chinese leeks, etc. The right crisper drawer holds seasonings and aromatics – chilies, scallions, cilantro, basil - all of the good stuff. You can barely see bristly lemongrass stalks on the bottom right, just above the crisper. The fridge door. The green beans are for the dogs. The amber bottle to the left of the half-and-half is root beer that Mrs. Crab and the boys made at home – we have a case or two more in the pantry, waiting for the yeast to get their act in gear and carbonate the root beer properly. The freezer. Lots of home-made chicken and/or vegetable stock, bread, the grease jar, and a bottle of vodka. Ice cream is for the boys, mostly. The freezer door. My favorite part is the top shelf, which holds key Asian ingredients like Thai “long chilies”, galangal, turmeric, and our stash of kaffir lime leaves. Our Russian friends grow a kaffir lime tree indoors, and they bring over armloads of kaffir lime branches whenever they visit. We store ginger, scallions, and onions in a wicker basket on top of the fridge. Garlic has its own clay pot with air holes, also on top of the fridge. Tomatoes, limes, and avocados sit on the counter, and bunches of bananas hang from hooks on the drying rack. We also have a stand-up freezer in the basement, but it badly needs defrosting. Oops, I forgot - we also have an under-counter dorm fridge. We use this fridge to store drinks - milk, Danimals, and beer, mostly. This frees up a lot of space in the main fridge. I will try to remember to take a picture. Sigh.

Thanks, Sandy. I did refrigerate the shortening before cutting it into the flour. I have also read it helps to cut the biscuits with a sharp cutting implement before baking - I used a sharp chef's knife. Based on which side of the biscuits rose and which didn't, next time I might trim the sides, too, to see if it makes a difference. The cut edges definitely rose higher than the outer edges, which were smushed into shape with a board scraper.

Alana:You are absolutely right - the boys have enriched our lives immeasurably. Great fun, though, and, when we have time, a perfect way to relax after work. I'm assuming that you did not have dogs. Didn't Sazji say that they often eat/prepare food on or near the floor in Turkey? Rats - I was hoping Sandy forgot about the fridge shot. Perhaps after tomorrow, when we clear out the stock pot of borscht in the fridge.

Thank you, Basilgirl! The butter and shortening were refrigerator temperature before mixing with the dry ingredients. I also used heavy cream, on the theory that the more detrimental an ingredient is to your health, the better it will be when baked. Beginner's luck, methinks.

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.