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Taqueria El Mexicano -- Hyattsville

This time thanks for the pork in adobo - tender, moist, and delicious. A tamal I had was just ok - so no one thinks everything there is great.

Taqueria El Mexicano -- Hyattsville

Thanks. Mole poblano was wonderful.

Figs Mediterranean Cafe, Moroccan in Palisades - Report

The smells pouring out of this place were amazing when I stopped in the other day and got some great take out. The eggplant Zaalouk, Bulgar Pilaf, and Baba Ghannouj were terrific. The Baba was light on tahini and generous on garlic, not pureed as much as mashed eggplant - I loved it. The flaky, flat, round bread they had was great as well - when heated in an oven, it was crisp and chewy with a wonderful richness. The chicken tagine was good with peas and sweet potatoes - carefully prepared so each component was perfectly cooked

I was not as great a fan of the phyllo filled with cheese, spinach, or beef (called Fatayer, I believe). Maybe they were not as fresh as they could have been (I usually ask what is most recently made, but I guess I got distracted by all the wonderful smells) and could be great on the day they were made. Their mujadara (lentils, rice, and caramelized onions) was also not for me although I have liked that dish elsewhere. I did not like the taste or the texture, but maybe reheating was the problem.

Friendly place and excellent find. Thanks.

DCity Smokehouse BBQ

Amazing brisket today that was plenty moist, tender, and wonderfully fatty . The ribs were a wee salty. Thanks.

eggplant Parmesan

You are not using mozzarella and parm? Hazan's recipe: grated parm and cubed mozzarella.

I am confused as well - I would have thought that in the style of parm usually included parmesan especially for this dish.

Sorry, if I am misunderstanding.

Apr 01, 2015
mscoffee1 in Home Cooking

Bread Furst Bakery open - lively, pleasant, and

I had a cruller today and it was wonderful. The hot cross bun had a really nice taste, but was just a tad dry to me.

Noodle King Restaurant in Coleville/Silver Spring

Finally tried this place and thought it was very good. Loved the shrimp dumplings in their soup. The Hong Kong fish was very nicely fried and topped with ground pork and onions. Nicely done. although I would like more heat and garlic - next time.

The place was very friendly.

Summer House off Rockville Pike - baked goods- very good

Oh I thought it was just me - I knew people from "North Potomac" - ha.

I went back and the blackberry bran muffin remains the best thing I've had. They seem to have an obsession with marshmallows now (in rice krispie stuff in various forms and in brownies and blondies) which is not a love of mine and therefore I did not try. I did have a salted butter pecan cookie which was chewy - nice, but not exceptional. Salted and marshmallow is a lot of trendy. There were only a couple of items like gingerbread cookies and apple oatmeal cookies as well as the English Muffins that were there both times.

tropical muffins

Those look good. Love that combination.

Mar 21, 2015
mscoffee1 in Home Cooking

Summer House off Rockville Pike - baked goods- very good

Saturday, I went to Summer House in North Bethesda (I call it Rockville) just off Rockville Pike and Old Georgetown Road and got some bakery items to go. (It was written about in the Post recently.) I had a lovely Blackberry Bran Muffin (it was on the sweet side and too rich for anything to be healthy about) it, really tasty. The English Muffin was chewy and wonderful and nothing like any English Muffin I have had. Tomorrow I will find out if their EMs are good toasted.

There was a active Brunch going on as well.

There is two hour free parking in the garage there.


NYE dessert suggestions needed


Dec 26, 2014
mscoffee1 in Home Cooking

What are you baking these days? December 2014 edition, part two! [Old]

If I understood what you are asking, this may help about changing your settings:

Dec 26, 2014
mscoffee1 in Home Cooking

Not-to-sweet quick bread?

I love this with cheese, cream cheese anything, but I do not use caraway. Easy, fast
hotoynoodle's recommendations is interesting with fruit and no additional sugar - sounds good

Dec 23, 2014
mscoffee1 in Home Cooking

Christmas Day Chinese/Asian restaurants

Take a look at the Post's Going Out Guide:

Acupulco Chicken Breast Recipe?

Dec 21, 2014
mscoffee1 in Home Cooking

Bread Furst Bakery open - lively, pleasant, and

On two Saturdays that I was there they had muffuletta - a little saltier than I remember, but removing some of the meat helped (it had a greater meat to bread ratio than I like anyway). It was not on baguette. They also had bialys, but I did not try them. Did not like the rugelach - maybe a one off.

Caramel Chocolate Cake

FWIW - I really enjoyed these two toppings together (I used a half recipe of each, but I wanted even more.) I know not caramel, but ....

The toffee topping from this cake (I like the cake, as well) from the Pastry Studio website:

I also used the ganache from the original Alice Medrich recipe over the toffee (I added a tiny bit of salt):

I also like the crunch of the toasted almonds. Oh, how I want to make this now.

Dec 13, 2014
mscoffee1 in Home Cooking

Recommendations for Thanksgiving dinner "take-out" in Bethesda


I have not eaten much of their prepared food. I not sure of its hours.

How do I stop my cornbread stuffing from becoming mushy?

If you look at the introduction to this recipe, they chill cornbread to help dry it and keep it in cubes.

Use less liquid if too wet or a drier cornbread.

Nov 20, 2014
mscoffee1 in Home Cooking

Momofuku-style bo ssam

Do you use a Boston Butt? Are you using bone-in? It is much easier, at least for me, to get meltingly tender and moist with a butt and bone in rather than a picnic. (With boned you have to watch salting all over when not tied.) You don't cook it longer if it is getting dry. If you used a lower temperture for a little longer it helps to melt the connective tissue. I think I have done it at 250 or 275, but I watch it after it starts to come to temperature. If it overcooks, it dries out and becomes tougher.

I wash off the salt mixture before roasting. If it is too salty, make sure you are using the right kind of salt - I use Diamond Crystal. If you are measuring by volume that will make a difference.

I have made it several times and had some challenges.

I hope this helps.

Nov 20, 2014
mscoffee1 in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

I made this and it was great. I used some Applejack, because I love my crepes flavored with some booze. It really is fast.

thank you.

Nov 13, 2014
mscoffee1 in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

found the recipe:


(there is a video of Dorie making it on her website


Thanks for the recommendation.

Crazy method of mixing the batter for this cake..?

I agree, hotoynoodle. I posted the link because my guess is that the poster's instructions SHOULD be the same as the link's.

Nov 08, 2014
mscoffee1 in Home Cooking

Crazy method of mixing the batter for this cake..?

Thanks, I thought I was I was the only one who understood the question differently from the other responders.

Nov 08, 2014
mscoffee1 in Home Cooking

Crazy method of mixing the batter for this cake..?

It's the step where you "then beat in the rest of the sugar" at the end AFTER folding in egg whites that is weird, right? For me, too. Have I misunderstood? Beating some sugar into the whites and then folding would be pretty common, but that is not what the instruction says. Maybe they got the order wrong?
I decided to search the cake

Nov 08, 2014
mscoffee1 in Home Cooking

Bread Furst Bakery open - lively, pleasant, and

Disappointed today - A gruyere/prosciutto croissant which was nice, but I didn't love it at room temp (they may have heated it had I asked). I got a rugelach - heavy, dense just bad - I threw it away after one bite (not that it is that big). I also got a quince, apple, walnut, grain, and blue cheese salad which was ok. The bread is the only thing I would get again.

They had a cheddar and tomato sandwich, a ham and cheese as well as the vegetable strata.

Bread Furst Bakery open - lively, pleasant, and

They used to change it up, but the last few times it has only been those three and I did not love the roasted vegetable (or the strata). They are good, but .... A few times, months ago, they had a green tomato BLT and I loved that. One of the staff told me everyone on staff was eating it for lunch.

The ancient grain bread is the one I get most often, for what it is worth.

What are you baking these days? November 2014 edition (part one)! [old]

I just made the Apple Cider Sauce Cake from Pastry Studio and I thought it was great. The apples still had texture with the apples I used. I used some heavy cream around it, though unnecessary .... I liked it without any added sweetness.

Apple Toffee Bars from the same website were wonderful but only the first day. I really liked the apple filling.

Finallly, I made, RLB's Apple Walnut Muffins from her website which I liked a lot. As she says, they are much better the day they are baked and tend to suffer (get soggy) the next day (since they have some many apples). Reheating in the oven helps. I used Gala apples and found them fine. She suggests tart apples. I liked that the muffins were lightly sweet. Oh and I didn't have walnuts, but I wonder if they should be toasted if used. Next time I guess.

Nov 01, 2014
mscoffee1 in Home Cooking

Thanksgiving suggestions? Vegetarian + make-ahead or low-fuss

Lovely. wow. Great idea - a wonderful salad.

Oct 16, 2014
mscoffee1 in Home Cooking

Franks's Seafood in Jessup, Md. closed - does anyone know if this is permanent?

Did I miss a post about this?
It was closed when I tried to stop by on Saturday - 9/20/14. There was a sign at the tollhouse saying it was closed but nothing else. Does anyone have any information? Website is gone, but I don't know if that is recent.