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hjshorter

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    Steven Shaw

    in Announcements

    Posted

    Like so many here, finding this site has enriched my life in ways too numerous to count. What a legacy you leave, Steven Shaw. Thank you, from the bottom of my heart. Peace and light to your wife and little boy.

    • Like 3

    PLAN: "Heartland" Gathering (In Philly) 2012

    in Pennsylvania: Dining

    Posted

    OK - I'll look into EventBrite, but I do pretty well with Excel, so PayPal might be fine too.

    More importantly can I get an up to date roll call of those folks that expect to join us for this. Time to start getting tentative head counts so I can have a better idea of what I'm talking about to the chefs/restaurateurs we'll be visiting. I'll start with myself:

    KatieLoeb 1

    OK everybody. Even you local folks, I need to know who's coming. Speak now or forever hold your peas...

    I might be able to come up for Sunday brunch. Maybe Saturday, too. Let me see if I can work this out. I would love to see you Philly folks again. :)

    Larb Laab Larp

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    How much do I love this thread? Let me count the ways...

    Enough to look it up after not posting in months. It's summer in Washington, DC, which means larb season is upon us. My favorite is chicken, but I've been known to larb cold leftover beef, ground pork, and once I even larbed lamb.

    What do you larb?

    Jamie Oliver's "Food Revolution" 2010

    in Food Media & Arts

    Posted

    Of course, I lived in a time before "Lunchables" and bottled, flavored, "power" waters were invented. Today many people wouldn't want to spend the time it takes, which is really only a few minutes, to make a decent sandwich and to put it in a brown paper bag to take to school. If you care about yourself and your kids I'd take the time. Get off the cell phone and stop texting and make a decent sandwich and put an apple in a bag.

    I agree with a lot of what's been said on this thread, but frankly, this kind of language is not going to win over your average time-stressed parent.

    I have two kids, one in 5th and one in 3rd grade. Getting everyone up, dressed, fed, and out the door to two different schools with all the homework, permission slips, etc., plus getting myself ready for work is challenging. I breathe a sigh of relief on the days when I don't have to pack two lunches with radically different components because they don't like to eat the same things. Granted, I live in an excellent school district that offers reasonably nutritious lunches and my kids will usually choose fruit and vegetables along with their tacos, so I feel comfortable letting them buy lunch occasionally.

    The low-iodine diet

    in Food Traditions & Culture

    Posted

    Very sorry that you've gone through this, Steven. I had I-131 treatment for stage III thyroid cancer in 2006, and the differences between what your doctor recommended and the regimen I follow are interesting. I do the low-iodine diet for three weeks before my yearly follow up whole-body scans, & started the latest on Tuesday, April 13. If the cancer hasn't come back this time, we move to an every-other-year schedule. What keeps me going, honestly, is fear. If I mess up, then the scan is less effective, and the doctor may miss a new growth.

    Is one tamis better than another?

    in Kitchen Consumer

    Posted · Edited by hjshorter (log)

    The great thing about a wooden tamis is that it's dramatically less expensive than the stainless models and -- of the ones I've seen -- has a finer screen.

    True of mine. I have both wood and stainless, and prefer the wooden because it's finer. Like Charles, I use it for soups - smoother than a baby's a** is how a friend once described my soups, and that's thanks to the tamis. I also strain my ice cream custards through the tamis. The larger chinois is great for straining stocks, and things that might have more chunks to catch.

    What to eat with these wines?

    in Wine

    Posted · Edited by hjshorter (log)

    I just drank a bottle of the '89 Lynch-Bages with two courses of a tasting menu: a grilled tuna with tendon, mushrooms, and consomme and a simple grass-fed grilled beef porterhouse with a little bearnaise. It matched well with both. I can't speak to the '93, but a daube might have stepped all over the herbal notes in the '89.

    Jaleo

    in D.C. & DelMarVa: Dining

    Posted · Edited by hjshorter (log)

    There was no butter with the bread, there was olive oil on the table but no herbs/cracked pepper for it....
    For what it's worth, this is exactly how we were served bread in Spain, everywhere we went. Might be an authenticity issue.

    Did you really stiff the waitress 5% because you didn't like the food (which is not the servers fault), and for delivering good service but not being "smiley?" :unsure:

    Best Ethiopian in DC?

    in D.C. & DelMarVa: Dining

    Posted

    And Charles, correct me if I'm wrong, but isn't that great little pastry shop next door to Queen M?  Small selection but good quality on what they had.

    Yes -- although the name escapes me at the moment. Much more French than Ethiopian (though the owner is much more Ethiopian than French).

    Chez Hareg. 1915 9th St, NW. Very good stuff.

    Convention Center in DC: where to eat?

    in D.C. & DelMarVa: Dining

    Posted

    An excellent choice near the new convention center is the newly reopened Corduroy. Chef Tom Power and staff have moved to a handsomely renovated former townhouse at 9th and K Sts NW. The menu hasn't changed for now, but expect Chef Power to start making some major menu changes once they settle in. Try any of the exquisite soups.

    Corduroy

    1122 9th Street NW

    Washington, DC 20001

    202.589.0699

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