chefmd

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  1. I am concerned that there may not be enough uni for you in that bowl. Or there may not be enough uni left in the ocean for me. Not sure which concern is more concerning to me ;). In other words, I am insanely jealous. Will follow your culinary adventure with great pleasure!
  2. Dinner 2017 (Part 3)

    My son and I travelled to Mexico City for a few days. Will post photos soon. Delicious Mexian food, high end and food markets. Flying back all I could think of was what I was going to cook once home. Made chicken tapaka which is a Georgian dish similar to chicken under the brick. It is often mis pronounced as tabaka but it is named after "tapa", a skillet that applies pressure to chicken as it cooks. I used a skillet filled with water placed on top of chicken. The chicken is cut through the breast bone (and not through the back bone) before you apply pressure to flatten the bird, this way wings fit perfectly in a little indentation between the leg and the breast. Served with garlic sauce. https://en.m.wikipedia.org/wiki/Chicken_tabaka
  3. I am an immigrant (to US) myself. Left USSR to have better life. Can't imagine what horrors these people left behind. Always so happy to see that anyone can succeed in the Free world if they work hard. And of course food does not require translation.
  4. Dinner 2017 (Part 3)

    It is unpleasantly and unseasonably cold in northern VA today. French onion soup seems to be a proper antidote to this weather.
  5. Dinner 2017 (Part 3)

    May be I am not using the word vintage correctly. What I meant was old cast iron pans. This is the only brand name one that I have, a recent thrift shop find for 28 dollars. Other pans that I have are no name. All of them are smooth, well seasoned and virtually non stick.
  6. Dinner 2017 (Part 3)

    Lighly floured and seared queso de freir drizzled with balsamic vinegar. Followed by by steak seared in Wagner griddle. it is such a pleasure to cook in vintage cast iron! Served with the side of roared carrots.
  7. Lunch! What'd ya have? (2017)

    First and hopefully last snow of the season in Arlington VA. Office is closed. The roads are fine but a lot of stores are closed. Whole foods are open and had lovely dry scallops and Mexican asparagus for me. Served with brown butter, capers, lime pan sauce. A glass of Savignon Blanc on the side. Who knew you could have wine with lunch? On Tuesday!
  8. Dinner 2017 (Part 3)

    Lively very dry scallops with maitake mushrooms. Capers and brown butter sauce.
  9. Dinner 2017 (Part 3)

    I would call it dinner too.
  10. Lunch! What'd ya have? (2017)

    Tuna steak with roasted mushrooms.
  11. Breakfast! 2017 (Part 1)

    Chorizo hash and egg. The sun is bright this morning!
  12. I often ask thrift shops and yard sale people: can I have one (or four) more of whatever it is I am buying. Getting various and not always very nice responses to that. The lid has instructions that do indicate adding some water. Will report on the results later.
  13. Shipping Charges

    I immensely enjoy going to your store in Napa every time we go to wine country. Buy as much as we can plausibly enjoy before it goes bad. Posole is my absolute favorite, worth the shipping charges if I run out (IMHO).
  14. Sanitary cheese preserver, never heard of it but could not resist taking it home for 2 dollars. http://www.cambridgeglass.org/articles/8992/90crystalball210a.php
  15. Lunch! What'd ya have? (2017)

    Coarse grits with mushrooms and Longaniza sausage. Sausage was recommended in Nick's of Prince Frederick store.