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Where to get Indian Spices?

I go to lotte's will have to try whole foods but have to say even if expensive penzies is always fresh and you can get spices I have never seen else where - their spanish seasoning blend is the best salt free lemon pepper I have tried and I go just to get their ground lemon peel - put that in the flour when pan frying fish and the lemon flavor is great.

Oct 07, 2012
winepoet in Washington DC & Baltimore

Business Trip to D.C. - Where should I eat?

if you like spanish - I like Taberna del alabardero for full menu and jaleo's for tapas/wine

Sep 29, 2012
winepoet in Washington DC & Baltimore

I Alzheimer's preventable through diet?

total crock - mom has alzheimer's and probably only at at fast food 4 time per year on our yearly vacation when that was all dad would stop for on our drives. She cooked mostly healthy food for all my growing up - that "diet" can prevent alzheimers is insulting

Sep 28, 2012
winepoet in Food Media & News

You get what you pay for

a toss up the first and probably most expensive - not sure of the exact cost was when mom first maid the million dollar sales goal in real estate she said I am buying so I get to pick so we had dinner for 5 at Inn at Little Washington - virgina all I know about the price was Dad said never again my picking up the tab would be Che Francais Great Falls - I think at that time it was 55 for the flat rate dinner plus a glass of wine - without wine - lunch at taberna del albacedro (sp) dc bought the 45 d ollar seafood paella

Sep 28, 2012
winepoet in General Topics

Which OXO products do you use and like?

salad spinner
can opener
palm dishbrush
potato masher
baster

Sep 08, 2012
winepoet in Cookware

What five countries do you cook most?

Cooking

Italy
Spain
Provencial
Chineese

Baking - Britain - scones, tea cakes, savory tea sandwiches

want to learn Indian, Thai and Korean

Sep 08, 2012
winepoet in General Topics

Your Favorite Manufacturers' Recipes...

don't know if I still have it but a recipe for choclate cream pie on a box of bakers chocolate

Aug 26, 2012
winepoet in Home Cooking

Savory Fall Favorites

smillingal - yes I do take the suggestion of on the comments of splitting the squash in half, scooping out the seeds and stuffing the hole with the garlic and roasting garlic and squash - it sure was easier than trying to peel uncooked squash

Aug 26, 2012
winepoet in Home Cooking

Savory Fall Favorites

roasted garlic butternut squash bisque - found it on epicurioius and look forward to cooking it each fall

Aug 26, 2012
winepoet in Home Cooking

Spices, so many spices - how to sort???

alphabetize on a lazy susan but two categories - general cooking on top baking on bottom - also rarely used items or boxes go on bottom - only thing I just bought cinamon for a pork brine so spices or baking shelf?? also have a tray on the counter with ones I use regulary or weekly, the spices roatate by what I am cooking for the week. I just wish I had a bigger kitchen so I could have spice shelves. Low on spices right now since i am growng fresh herbs.

Aug 26, 2012
winepoet in General Topics

Unofficial poll on best places to eat in NJ (high end and cheap) - moved from Tristate board

okay read through not sure if I am seeing what I am looking for going to NPAC newark would love some portugese suggestions

Aug 26, 2012
winepoet in New Jersey

Old School Watermelon

I agree that the seeded taste better but have to go with the newer smaller ones. A big one goes bad before I can finish it the small one no waste.

Aug 19, 2012
winepoet in Greater Boston Area

wine pairing or go with beer

okay for last night when it was eating the mussels and peel and eat the shrimp and corn on the cob we went with beer. Since the left over steamed shrimp and mussles ended up not being too spicy, going to sear some scallops and put all three in linguini with a light garlic citrus sauce and serve with albarino. Thanks for the suggestions.

Aug 19, 2012
winepoet in Wine

wine pairing or go with beer

I am making spicy beer steamed mussels and shrimp - would like a wine to pair along with beer as an option for dinners who don't care for beer.

Aug 18, 2012
winepoet in Wine

Nearby foodie destinations (from DC)

not sure if theres a pool but has great food wonder inn st. michaels - inn at perry cabin

Aug 18, 2012
winepoet in Washington DC & Baltimore

I need some summer white wine recs please

I tend to like dryer than you are talking but my current favorite grape is albarino - have yet to have a bottle I did not like - its dry but fruitier than sb this is now my replacment for new zealand wines they have gotten way to grapefuity

Aug 17, 2012
winepoet in Wine

Boneless, skinless chicken thighs

stir fry it's great with peanut sauce and cilantro - the thigh meat holds up better to strong flavors

Aug 17, 2012
winepoet in Home Cooking

Best substitute for Thai curry chilies?

I usually subsitute serrano when I can't get thai. Now if anyone k nows what kind of mint is used in thai cooking? I l ove a marinade of basil and mint and usually grow it in the summer.

Aug 17, 2012
winepoet in Home Cooking

The end of stainless as *the* finish for appliances?

for me the problem with stainless is it looks silly in a condo - the frew open houses in my development where the kitchen has been "upgraded" look like kids playing dress up. I do want to redo my kitchen but am stumped. I like stainless but t hinks it's not a good fit for a condo sized kitchen - yes I know they have smaller sizes in stainless now but it still makes me think dress up. Has anyone done a condo kitchen remodel and what did you go with?

Aug 17, 2012
winepoet in Cookware

Le Creuset?

I have one newer round pan - it is a little shallower than a dutch oven and perfect for risotto. Got this one because I had a gift card for williams and sonoma and it was on an introductionary special (would have had to spend "real" money for the dutch oven - but boy is it heavy. I have slowly replaced by a variety of pans my old circulon set. I decided to go with assorted instead of a new set of something. So I have one le creuset, two cast iron skillets, one cuisinart pasta/steamer pot, one cephalon frittata pan, and one all clad large skillet. no space for more but do want to have a standard le creuset dutch oven - best size?

Aug 17, 2012
winepoet in Cookware

How Old Were You When You Began to Cook? What Was Your Starter Dish?

not sue of the exact age helped earlier but the first meals were when mom went back to work when I as in high school - sine she worked in real estate most week nights she still cooked or dad grilled but I became responsible for weekend meals starting with baked chicken and rice

Aug 11, 2012
winepoet in General Topics

Do you drink soda pop?

diet coke but am slowly phasing out - now for soda I alaternate between diet coke and the new canda dry green tea gingerale - my goal is to be off diet coke by the new year and all soda by the summer (figured it would be easier for the next step once its cold) and have green/white tea as the only source of cafeine

Aug 11, 2012
winepoet in General Topics

How many places do you buy groceries at?

in the suburbs not a whole lot of bakery optons so in the summer I go to a local farmers market for most items including the best ice cream I have ever had.

yearly supermarkets - wegmans most weeks when very good sales or desparte (locaton) giant/safeway. Occasionally - Harris Teeter in off farmer market also go to whole foods for flavored oil - get at the farmers market until October this year she will have a place in a local store yeah! Also go to a local asian grocery and an Indian spice store oh and we have a penzies store in the area hit that two or three times a year - just found a farmers market in the area open year round will try that - lastly for seafood alternate between Wegmans and going down to the waterfront but that is a 45 minute to hour drive so not as often

Aug 10, 2012
winepoet in General Topics

Best wine you've had under $15

I double the stump jump and tripple the lan - lan has
great wine at around your price range and even better at the 15-30 range - they have on at around 26 that is a single estate that I loved

there are several albarinos at the 15 dolllar range that are nice also

Jun 24, 2012
winepoet in Wine

Help with stuffed endive appetizer ideas please

I used the following epicurious recipe as a base line
http://www.epicurious.com/recipes/foo...

I made it two ways one where I upped the cilantro and eliminated the chives for a non onion eater
and one as written

both times I was askee for the recipe

Jun 24, 2012
winepoet in Home Cooking

Cooking From The Farmer's Markets . . . what's on your table these days?

making udon noodles with chicken (not farmers market)
farmers market items going into the udon stir fry = squash, cherry tomotoes, home made peanut sauce, some sweet pea shoots and serrano peppers, The sugar snap peas were done for the season - sigh really wanted something with crunch but the only peppers in yet were the hot.

Jun 24, 2012
winepoet in Home Cooking

What were your FIRST three cookbooks?

1 joy of cooking - gift from mom (hers - she bought a new one) when I moved out
2 sunset seafood book
3. washington post recipes

the only cookbook other than joy of cooking that we had were scores of officer wives recipe booklets since mom was a oh here what is on hand cook and I learned basics from her that way but found I floundered need recipes as a start.

not sure if you meant hard back books the sunset/post were inexpensive/free. I used grocery store recipe cards, sunset and grocery store booklets for years until my budget allowed to exand

2nd hard back frugal gourmet cooks with wine
3rd hard Mollie Katzen still life with art menu cookbook

now i use websittes mostly

Jun 24, 2012
winepoet in Home Cooking

do you follow a recipe to the letter?

regarding cooking reviews - i slightly disagree - I mentally throw out the haven't made the dish but heres the review and the I altered the recipe such and such (the alterations clearly make it a new recipe. BUT if everyone said in a seafood paella risotto - that the clam juice in the broth is too fishy/salty - I listened and used fish stock instead. GREAT call - still my go to base line recipe for risotto

Jun 22, 2012
winepoet in Home Cooking

do you follow a recipe to the letter?

yes and no. If it is a new dish, I tend to follow the recipe as lised. Risotto is a good example. After years of cooking long grain, it was a learning curve to cook the short grains - so found about 3 recipes - one chicken one seafood one vegetable and followed the recipes exactly. Now its oh risotto and just wing it but without the recipe following initially - would have ended up back with safe box rice.

Jun 22, 2012
winepoet in Home Cooking

Rice - How did you experience it today?

basmati for chinese although I have switched to udon noodles becuase... I finally broke down and leaned to make risotto and make it enough that when I do chinese was tired of rice. I love the variety of recipes for risotto have done seafood paella risotto shrimp spinach lemon - from epicurious americas test kitchen mushroom and done those enough that most times I just wing it - will be doing a farmers market one later this week - squash spinach and probably the last fm asparagus for the season. Question if you are making a vegetable risotto what do you use as the broth/stock have not come up with a easy (or tasty) vegetable stock. THe last vege only risotto the vegetable stock took 3 times longer than cooking the risotto.

Jun 10, 2012
winepoet in Home Cooking