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Everything posted by hjshorter
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Heh. Julia described an untrussed roast chicken as looking "wanton". I never spatchcock or truss either, and I don't even use a rack, just a shallow roasting pan. I save bondage for rolled pork roasts and the like.
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I airdry the bird in the fridge overnight, then massage it with butter a la Julia. And I never baste. Roast drippings are good in salad dressing.
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Pan fried chicken should always have cream gravy alongside. And don't even get me started on serving rice instead of mashed potatoes...
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See, I disagree. Pan gravy is the proper accompaniment to fried chicken, not roasted. Aromatics in the pan create steam and prevent crispiness. And roasted chicken is all about crispy skin and tender flesh underneath.
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TMI. Will side dishes be required?
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Spatchcock? ← Yes, but grilled? broiled? fried?
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How will the chicken be prepared?
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Had a spur of the moment opportunity to try Hollywood East with the Busboy family and the two poorly behaved little Shorters last night. We ordered: Cuttlefish with lightly pickled daikon Liked this, not sure how other members of our party felt about it. Pan fried meat dumplings Good gingery pork filling, but I prefer a lighter dough and less greasiness. Not quite up to the A&J standard. Salt and pepper anchovies Tiny, tasty, crunchy whole anchovies showered with fresh chilies and ginger. A hit with both my kids, and me. Razor clams with black bean sauce Good fresh clams and not overwhelmed by the sauce. Emma loved the cool shells and took one home with her. Oyster and pork casserole Loved the flavor combination, but it would benefit from smaller oysters. These were gigantic, among the largest oysters I've ever seen, and overwhelmed the sweeter pork belly. Steamed Ling fish fillet with ginger and scallions Tender and fresh, if somewhat bony. Emma had this for breakfast this morning. The Busboy kids reported that the Chicken Fried Rice and Beef Lo Mein were good but bland. The Shorter kids' chicken with broccoli in brown sauce was reported as "yummy" and nearly finished. We ordered far too much rich food - a vegetable choice would have balanced the meal. I was not overwhelmed by this place and on the whole prefer the old Hollywood East or New Fortune in Gaithersburg, but must try the dim sum (served Sat and Sun), and a dinner with some of the vegetable offerings before passing judgement
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We had the pleasure of meeting Mr Landrumm on Friday and will be making some reservations soon. Edit to say we will be calling the regular number.
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I am all about having a good time. Sorry Bleachboy, I'd be happy to include you but doubt we can get a res that soon.
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I've looked through the first 2-3 pages of this thread and have somehow missed the phone number and address. Could someone please repost? I had been waiting for the SS location to open but feel we must try Ray's ASAP just to know WTF you people are going on about.
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Why has Basil Fawlty suddenly popped into my head? Spot on. How many semirural/rural cooks will have had any culinary training?
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Not just those with pretensions of sophitication. I have had diner-type meals at local places, places that we are always exhorted to frequent over the evil evil chains, that have left me crying for damned McDonalds because the food was so bad.
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I don't understand. My mouth is more sensitive than my fingers, so if it would burn my fingers, it would definitely burn my mouth. Not me, although my hands are fairly desensitized to hot things too. Anything meant to be served hot I want HOT. It drives my husband crazy that I pour my coffee out if it cools off too much. We had the "butter sliding off corn" thing happening last night. I'm going to look for some little corn dishes at Target.
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Thanks Bill. I love Bayless' cookbooks and Topolobampo is on my short list for our Chicago trip.
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We use them. The kids love them, and I want to eat my corn HOT without burning my fingers.
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It was one of my few cravings while pregnant. Crunchy taco supreme and a bean & cheese burrito, hold the onions. Taco Bell was just about the only fast food I ate growing up in California (other than McDonalds when they still fried their own burgers). I was surprised to learn they were not a national chain when we moved East in 1980.
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Fresh buttermilk biscuits with strawberry jam I canned yesterday.
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eG Foodblog: Varmint - A Southern Stay at Home Vacation
hjshorter replied to a topic in Food Traditions & Culture
Mine are half and half. If I can get good lard I'd rather use that. -
I've never used any other recipe for clafouti and it always turns out beautifully.
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So who's going? And when? I'm taking the kids tomorrow to check out the kid activities and food, then coming back Sunday for Jose Andres and Fabio Trabocchi and 7/1 for Michel Richard and Eric Ziebold. I'll skip next Thursday when Emeril shows up. Too crowded.
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I have nothing of substance to add to this thread, but wanted to say that the title is one of my very favorites.
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I went to high school in Waldorf before they upped the drinking age to 21. Not just a cup of ice. We'd get a miniature and a "set up" - cup of ice and an 8 oz. soda or tonic. At the drive through window. Next time I'm down there I will check and see if you still can. My husband is from New Orleans and Checkpoint Charlie's was his regular hangout. The first time he took me "home" to NOLA I was stunned to see that not only did the drugstore sell liquor but they had their own brand. We have a giant stash of go cups from bars and Mardi Gras, now mostly used in the bathtub to rinse the kids' hair.
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I'm remembering reading somewhere that canned tuna isn't cooked before it's canned - the process cooks it.
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The schedule should be available tomorrow. We go every year, usually once or twice, but this year might be worth several trips.