grayum's Profile
Baltimore fish market cole slaw recipe?
Thank you -- perhaps I will start here and play around. I wanted to make sure that there weren't any obvious ingredients that I was leaving out, but it sounds like this is pretty much it.
Baltimore fish market cole slaw recipe?
That would be great, cbauer -- I'd love to see the ingredients!
Baltimore fish market cole slaw recipe?
Thanks, all, but I have confirmed that it was in the Lexington Market, and was one of the places other than Faidley's.
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Lexington Market
400 W Lexington St, Baltimore, MD 21201
Baltimore fish market cole slaw recipe?
My recollection is that the hospital and the university are not particularly close to each other. The market that I went to was near the Johns Hopkins Hospital, and my friend reminds me that the other fish stand (not the one we went to) was called Faidley's. I feel confident that it was Lexington. But, in any event it doesn't sound like anyone is familiar with it, so I'll try a bit more digging on the Home Recipes board. Thanks!
Baltimore fish market cole slaw recipe?
I'm pretty sure that it was Lexington -- it was near Johns Hopkins Hospital, if that helps.
Baltimore fish market cole slaw recipe?
I'm usually not a cole slaw fan, but I recently had some delicious cole slaw as a side to some fish that I ordered at the marketplace in Baltimore (it wasn't the main place by the door, it was a counter further inside). It was quite simple -- it didn't have any unusual ingredients that I've seen in some recipes like nuts/peppers/cranberries/asian flavors. I remember tasting the cabbage/carrots, some celery seed, and some kind of vinaigrette. I know this is very particular, and I have searched on the recipe board, but I'm hoping that someone may be familiar with it and have a recipe to share. Thanks!
Dumpling dipping sauce recipe?
Thanks for all the suggestions, everyone. I'm going to give it another shot, incorporating some of the recommendations here, while also keeping an eye out for the Wei Chuan sauce.
Dumpling dipping sauce recipe?
Thanks! Perhaps it is the sweetness that I'm missing -- I'll give this a shot.
Dumpling dipping sauce recipe?
Does anyone have a recipe for the dipping sauce that comes with pan-fried dumplings when you order Chinese takeout? I've been experimenting with cooking dumplings, and they've turned out pretty well, but the sauce, while acceptable, isn't quite what I want. I've tried lots of combinations of black vinegar, chianking vinegar, sesame oil, different types of soy, chili oil, scallions, ginger, garlic . . . it just doesn't taste the same. It seems like this sauce is pretty standard across restaurants, so I feel like it shouldn't be this hard. Is it possible that it is a prepared sauce that I could buy at a Chinese grocery store? Any suggestions? Thanks!
DC Ethiopian restaurant that serves shrimp?
Thanks, Steve. Looks like Etete and some other restaurants serve a fried fish plate, but that's not really what I'm looking for. Guess it will be Meskerem.
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Etete
1942 9th St NW, Washington, DC 20001
DC Ethiopian restaurant that serves shrimp?
Hi all, I'm going out for Ethiopian food with some friends, one of whom doesn't eat meat. I know that Meskerem in Adams Morgan serves a number of shrimp and seafood entrees -- are there any other restaurants in DC that do so? Thanks!
Favorite vegetable side dishes?
Wow -- so many great ideas. Thanks, everyone, for all the suggestions!
Favorite vegetable side dishes?
All -- I love to cook but I don't much care for vegetables. Unfortunately, this means that I rarely cook them (usually we have canned peas or corn with dinner -- I know, I know), and my daughter is starting to dislike them too. When I do cook vegetables, it's usually steamed broccoli or mashed potatoes. I bought a bunch of vegetable/vegetarian cookbooks (Vegetarian Cooking for Everyone, Moosewood Restaurant Cooks at Home, Vegetarian Classics, the Italian Vegetarian Cookbook) but they haven't inspired me. So, I am determined to try to find some interesting and tasty sides to help us incorporate more veggies into our rotation. We're not vegetarian (obviously) so I'm happy to explore dishes that include meat. I'd appreciate any recipe suggestions--thanks!
Saucier recommendations?
Wow -- perhaps I got the last one! I'm very pleased with my purchase. Thanks, hobbybaker!
Saucier recommendations?
Oops -- in my excitement, I forgot to mention which I purchased! It was indeed the AC, and I'm looking forward to getting it on the stove right away. Thanks for all your help!
Saucier recommendations?
Couldn't wait -- bought it today! Thanks for all the tips, hobbybaker!
Saucier recommendations?
So many great suggestions here -- but I really want to make lobster risotto, and I MUST have the all-clad, 3.5 quart saucier with domed lid, helper handle and pouring rim to cook it in! I've been trying to wait patiently (well -- ok, 9 days) for one to show up on ebay but so far no luck. I would just pay full price for one, but now that I know that I just missed out on picking one up for $86 I can't do it (darn you hobbybaker -- I shake my fist at you! lol) Just out of curiosity, how often do you see them on ebay? Thanks, grayum
Saucier recommendations?
Appreciate all the great suggestions. While Mauviel and Demeyere are beautiful, they're too pricey for me. And like hobbybaker, the rolled rim is important to me, which rules out several otherwise appealing options. I plan to keep an eye on the all-clad and LC SS to see whether I can catch one of them on sale. Thanks again!
Saucier recommendations?
Thank you both! I hadn't realized that LC made a SS chef's pan that looks so similar to the AC. I had been looking at the enamelled sauciers. Looking at the chef's pan, the only thing that I might not like about it is that it looks like the sides are straighter than I'd like -- more like a saute pan than a saucier, although the bottom is rounded. It looks like a very good second choice, so I think I will try to take a look at this in person.
Saucier recommendations?
Sigh, of course neither sources has it. Bloomies will order it but the price is the same as various online sources (165) and they charge shipping. I'm not ready to pay that much, although now that I know that it's out there, I can't settle for the other version! I guess I'll keep an eye out on ebay and elsewhere -- if you happen to see it, would you mind posting to this thread? Thanks so much!
Saucier recommendations?
hobbybaker -- this looks perfect. Will call Bloomies and cookwarenmore. Thanks so much for the suggestion!
Saucier recommendations?
I'd like to purchase a 3 quart saucier but haven't found the optimal choice yet. I have been looking at the all-clad ss, but it doesn't have a pouring rim, which I'd like. There is a version that has a little spout for pouring, but I'm not crazy about the design and I'm not sure it's worth the price increase. I don't care for the Le Creuset version either. Ideally, all-clad will come out with one in the d5 line, but I called all-clad customer service and they said they have no indication that they will be coming out with one any time soon (the rep said they're usually informed 6-8 months in advance). I'm also kicking myself because I thought about buying one during the last cookwarenmore sale but I held off, and now of course the price has gone up.
Does anyone have any suggestions? If not, I guess I'll bite the bullet and purchase the all-clad. Thanks, all
End of Lidia's monkfish in brodetto with artichokes recipe?
Does anyone know how to finish this recipe from Lidia's Italy? I saw up to the part where she adds the capers and hot water. I'm assuming she puts the monkfish back in, lets it cook for a while (how long?), and seasons it. Is there anything else? If anyone can fill in the ending I'd appreciate it. Thanks!
Sale's on -- what AC to add?
Is the 3 qt saucier sturdy on the stove? I have the 1 qt and although I use it a lot for small prep/utility purposes, it has a tendency to tip over when empty. But I'm hoping that the larger pan doesn't have that issue.
Sale's on -- what AC to add?
I really love the 12" NS frypan -- it is really responsive, and a breeze to clean. I use it mostly for cooking fish, and for that I was willing to pay a premium for a nonstick pan, which ordinarily I wouldn't recommend. I wouldn't get it mainly for pancakes, but that's just me. It is expensive (to me), and ultimately my calculation on whether it's worth it will depend on how long the NS coating lasts before it starts to flake/scratch. I've read mixed reviews about that, and if I'm buying another NS pan in a year, then I'll happily go back to my Anolon Advanced, which is heavy and a bit slower but still a very good pan.
Sale's on -- what AC to add?
Ah, thanks -- I thought the 5.5 looked really big. I might have to make just one more purchase . . . .
Lobster in DC?
I had the lobster roll at Zola a long time ago, and it was delicious, although a little small. So glad you asked about this -- I've been wanting lobster as well, but I've been looking for dishes lke lobster thermidor, newburg, or fra diavolo rather than whole lobsters or lobster roll. I'm thinking that looking at the menus of steak houses might be the way to go, but I'd love to hear any suggestions!
Good quality wooden spoons?
Thanks, Nyleve, that's good advice. I think you're right that there's no need to pay a lot to get good spoons, but the spoons that I have are cheapo and I've never liked them, which is why I'm willing to pay more to get something better if I need to. But I'm happy to buy something economical if they're good quality.
