chefmd

Peppers with feta, black olives, scallions, lime juice, olive oil, parsley.

Roasted marrow bones with toast

I sometimes put ice in zip lock bag and place bag directly into the pot. Ice melts inside the bag without diluting your food.

You mean adding lemon juice to lower the pH and make cooking liquid more acidic?

So my home made pisco sour is too sour. Which I like better than too sweet. Still like Chilcano better. and Peruvian pork stew from NYT. Way less complex than the dishes from the above mentioned cookbooks. But hey, I need to start my education somewhere. http://cooking.nytimes.com/recipes/12192-peruvian-pork-stew-with-chilies-lime-and-apples

@rotuts Yellow Card? Like vaccinations? I do not worry about that. I just flash my husband's credit card and that opens Whole Foods door for me When we are at the Beach House, there is a local store Nick's. They have very fresh local Maryland seafood (rockfish, crabmeat) and not so fresh seafood from elsewhere. http://www.nicksofcalvert.com/ They also have a lot of prepared food, made in the store. I will take pictures of that as well.

@rotuts I am usually getting fish from Whole Foods. It is difficult to get reliably fresh fish in Arlington VA. My trusted fishmonger in Harris Teeter was transferred to another store to improve their fish department. It resulted in an immediate deterioration of our HT fish supply. Ethnic groceries can be hit or miss for fish as well and kinda out of the way on a week day. DH will not eat fish that has a whiff of a fishy smell and frankly I am with him on that issue. Soooo. WH is my go to place after work for fresh fish. Next time I am there, I will take pictures of ready made meals.

Pentagon City newly opened Whole Foods near me has the following: Fresh baked breads, cookie bar, cakes and donuts Hot bar, organic salad bar, ramen, fresh sushi and artisan pizza The Basin, our 82 seat barroom, featuring a seafood menu, local wine, beer, spirits and signature cocktails Smoothie and coffee bar featuring draft nitro cold brew They have very small meat and seafood department which is very disappointing to me but ready made meals section is large and "bar" is always packed.

@gfron1 what a view! I think we will stay in Lima, may be will have a day trip to Pisco. I plan to eat my weight worth in ceviche in the high and low end places, at the fish market, in our apartment... My husband will probably eat just as much gelato! I found this article and it seems to have a lot of exciting places to try. http://www.theborderlessproject.com/best-local-ceviche-cevicherias-lima-peru/ Eater has a current write up too. http://www.eater.com/maps/best-lima-restaurants

Thanks for your suggestions Nancy in Patzcuaro! I am planning to eat cuy, not that much different from eating rabbits. And it would not occur to me to bring insect repellent. Last night DH and I went to Jose Andres restaurant in Washington DC China Chilcano to try his version of Peruvian cuisine. It has some weird yellow light going so the pictures did not turn out very well. Also every person in the restaurant looked jaundiced. Food was OK, not memorable, glad we paid happy hour prices and not the full price. Some dishes were too sweet, fish tasted somewhat fishy, pisco sour was too sweet and not sour enough for my taste. We had lotus bun with pork belly, fried shrimp dumplings, tuna roll with puffed quinoa, yucca fries, chicken wraps.

Rockfish with spaghetti squash, dry cured olives, parsley.

Meals planned so far: Malabar Astrid and Gaston Central Chez Wong Maido I would appreciate recommendations from eGullet members. High end or low end restaurants, markets, what to bring back, etc.. We will also have a lovely kitchen to cook in!

My husband and I are going to Lima for a week at the end of November. This is my first trip to South America. I am very excited about food scene in Lima. It does not hurt that they have three restaurants from the World's 50 Best Restaurants list. There also plenty of less formal places where I am excited to eat. Street food seems to be plentiful as well. We rented a condo so I will cook as well. Pin preparation for the trip I got two kindle books: Nikkei Cuisine by Luis Hara and Lima by Virgilio Martinez. I also ordered Martinez's restaurant cookbook Central but it is not here yet. OMG, I am so culturally ignorant about Peruvian cuisine. I mean, come on! I have made ceviche before. Fish, lime juice, may be red onion. Right? Wrong! First, you make Leche de Tigre base, than you make Leche de Tigre a la minute, than you create all kinds of exciting combinations of fish, vegetables, quinoa etc.. I have one word for Peruvian food: complex. So I started with a cocktail, Chilcano. Deliciously refreshing and not too sweet mixture of lime juice, pisco, and ginger ale. Chef Martinez recommends not to squeeze lime too hard to avoid bitterness. Who knew!

Fritata with Bologna and green peppers.

Kalorik sous vide is 99 dollars on Woot. http://home.woot.com/offers/kalorik-sous-vide-immersion-cooker-stainless-1?ref=eml_hm_dly_wobtn&utm_source=Daily+Digest&utm_campaign=7996fbca32-Daily+Digest+-+20161106+-+Home.Woot&utm_medium=email&utm_term=0_c5ca76da11-7996fbca32-305514661#tracked

Left over duck breast, left over roasted cauliflower with rice cooked in Cuisinart steam oven and mildly spicy red pepper.

I had to google "left over wine" and did not find any reliable links

I have just as much trouble with the title of this post as I have with the NM price of collard greens. Being rich does not automatically make you disgusting just as being poor does not automatically make you virtuous. I am culturally clueless about a lot of cuisines and am constantly trying to learn about them. Having things like sous vide turkey on Thanksgiving table is probably culturally clueless as well. A am also guilty of adding any kind of pork product that I have on hand to any kind of greens that I buy (cheaply).

And your toast is spread with butter "wall to wall"

I was a little worried about the texture, 180 degrees for three hours seemed to be a long time. It was nicely chewy, not mealy at all. I am a sucker for octopus, ordering it whenever I see it on the menu. Octopus prepared as above was better than most versions that I tried. The latest disaster octopus was served to me in Lebanese Taverna (it is a small chain in Northern VA), it was tough and dry as a cardboard and smelled fishy.

Octopus was fresh.

A tiny bit of fish sauce?

Octopus tentacle cooked 180 degrees for 3 hours per Anova website. Sliced into coins and seared in duck fat.

Sous vide octopus with pan fried cauliflower finished with scallions, capers, black olives.

Duck breast with spaghetti squash.