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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.

Hyattsville, White Oak, College Park

Curry Leaf Restaurant
13919 Baltimore Avenue, Unit#4,
Laurel, MD 20707-5044
(301) 497-2017

Jewel of India
10151 New Hampshire Ave
Silver Spring, MD 20903
Phone number (301) 408-2200

Maiwand Kabob (Afghan)
15508 Old Columbia Pike
Burtonsville, MD 20866
Phone number (301) 421-9251

Soretti's Ethiopian Cuisine (I have only had vegetable combo)
15510 Old Columbia Pike
Burtonsville, MD 20866
Phone number (240) 390-0044

Pasta Plus
209 Gorman Ave
Laurel, MD 20707
Phone number (301) 498-5100

Cuba de Ayer
15446 Old Columbia Pike
Burtonsville, MD 20866
Phone number (301) 476-9622

Da Rae Won
5013 Garrett Ave
Beltsville, MD 20705
(301) 931-7878

Kobob N Karahi (open late as I remember)
15521 New Hampshire Ave
Silver Spring, MD 20905
Call: 301-879-0044

I have not been often and/or recently to most of these, but they usually get good reviews and I liked them when I went. I recommend them from the very limited experience I have had. Maybe others will give their opinions. It is difficult since I have not tried very many items from the menus.

If you want some more even better recommendations and are willing to drive just a little more search for Wheaton closer than Hyattsville, I believe.

Good luck

Fresh Baguette in Bethesda - incroyable!

I think? JV is referring to:
Fresh Baguette
4919 Bethesda Ave, Bethesda, MD 20814?

There was another thread recommending it.

Salvadoran in Upper Darby, pupusas

Several years later, I think the address for Little Saigon is:

113 Fairfield Ave, Upper Darby, PA 19082
(610) 352-1002
I've been looking for places to eat in this area so thanks.

Sep 09, 2014
mscoffee1 in Philadelphia

Upper Darby area restaurants?

I know this is an old thread, but Sycamore has closed.

Sep 09, 2014
mscoffee1 in Philadelphia

Recent London Grill experience

I went to London Grill because a friend had heard it was good. We were there at about 5:30 on a Saturday night. We sat outside and service was great. I had fried calamari with hot peppers and a sweet dipping sauce. It was fine. Then I had the seared duck breast medium rare which came rare and I sent it back and they fixed it which improved the texture, but it tasted blah. The only good part of this dish was the pierogi and cabbage. What a bad dish. My friend had lobster with corn and potatoes and liked it a lot. It was a pleasant place to sit outside.

Aug 09, 2014
mscoffee1 in Philadelphia

All About Braising: Beef and Veal Recipe Reviews

Yankee Pot Roast Redux
I thought this was great, but I did make it with the hard cider. I think it made a significant difference. The taste was lighter than with the red wine I usually use. It also had a slight sweetness that was really nice. I used chuck roast about 1.5 inches thick and did not tie it. I only had potatoes and carrots. I have an induction stove and so it is much easier than it used to be to braise.

Jul 07, 2014
mscoffee1 in Home Cooking

I got a flask of beer, what to do?

My recommendation for ribs is here and there are other recommendations in case you have not seen this thread:

Jun 29, 2014
mscoffee1 in Home Cooking

What are you baking these days? June 2014 edition, part 2! [OLD]


Jun 29, 2014
mscoffee1 in Home Cooking

Parts and Labor - any thoughts?

I had a good Italian sandwich ($10) (hoagie like but not a hoagie- different bread and dressed differently), They have more tables in the store where you can eat. They also have Pit Beef, Meatball, and today they had Pastrami with sauerkraut (cold sandwich). The sandwiches are available all day now. They also had pre packed gelato (Dolcezza) and grits and cornmeal from (Beilers in Pa) which I had not seen before.
I went to get some ground beef and got out of control.

Szechuan reviews: Four Rivers and E Mei from Philly Chinatown

Which soup or soups have you had and did you like them all?

Jun 22, 2014
mscoffee1 in Philadelphia

Best Burger in Baltimore

I always thought that place that I always passed is probably good. I will not stop.
I think there is already a recent thread for this:

Best FLOUR tortillas in Balt

I don't know about the best, but the only ones I have found that are in a generic package are at Lily's Mexican Market on Dobbin Road, Columbia. I like them a lot. I don't know if Lily's makes them, but the packaging is blank. They come in two diameters.

Their corn tortillas are thicker than Mexican so I guess they are Salvadorean.

Good foods for a romantic fireside dinner? (easy to cook)

Jamie Oliver and his campfire mushrooms and of course all the prep you can do at home.

I agree with the cheese and then maybe some ham or salami and bread. You could do a raclette over potatoes, but only if your gf likes ......

Jun 15, 2014
mscoffee1 in Home Cooking

Bread Furst Bakery open - lively, pleasant, and

I have returned several times and I now love this place. The prices are not low, but almost everything I had I would get again. The sweet items are generally small by usual American standards, but I like that. A small Blondie was a delicate butterscotch, a canele had crunch outside and lovely moist, tender center, and a pastry with just a little sweetness and caramelized edges and a couple of raisins from croissant pastry (I guess) was amazing. I also had a piece of muffuletta which was great, but not really a muffuletta at least from my experience.
I enjoy the bread most when a reheat in my oven which returns the terrific crunch to the crust. Oh, the everything bagel was unlike any bagel I have had, but terrific.

Parts and Labor - any thoughts?

I went yesterday and bought smoked Liverwurst, andouille(nice kick), and ground beef (somewhat coarse grind and maybe 20% fat - used for burger). All were excellent.

They had a Pit Beef and a Meatball Sandwich available until 3 in the retail shop.

How do I make PERFECT scrambled eggs?

I made these via Antilope's link- I did not think I would like it, but it was great (I will try less butter next time,and I think I used less than he did - it was rich). Not fluffy, but moist, tender, velvety and lovely. Thank you both. I love eggs.

Jun 05, 2014
mscoffee1 in Home Cooking