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Any comments on KitchenAid refrigerators and Bosch ranges (or other 30" gas range suggestions)?

I have a KA Architect bottom freezer stainless fridge with ice maker in freezer, a 30" Bosch cooktop with 5 sealed burners and Bosch oven with convection. They are pretty new -- almost a year, but I have been very happy with all of these appliances.

Jan 18, 2011
Lillydu in Cookware

Captain's Table, Ocean City Maryland - yuk...

My bf and I were there a couple of weeks ago. I was on a mission to test the crabcakes and they passed my very high standards. I'm am the unofficial crabcake tester in O.C. My bf was tired of seafood by the end our week, so he had a New York strip. It was very good and cooked perfectly medium-rare -- as ordered. We had very nice meal there and we'll be back.

I guess it depends what you order. Steak and crabcakes are winners there.

Family dining in Ocean City, MD

Liquid Assets is definitely not a Family Restaurant -- it's an adult restaurant.

Leftover Crab Dip - Ideas Needed for Entree

Thanks, that's an idea. I do have all the ingredients on hand.

Nov 30, 2008
Lillydu in Home Cooking

Leftover Crab Dip - Ideas Needed for Entree

I need to use the leftover crab dip I made for the holiday. It's simply back fin crab, cream cheese, mayo, worchestershire sauce, a little sour cream, cheddar cheese and a little cajun seasoning. Any ideas of what I can do with it (add to it) to turn it into an entree tonight, i.,e., a casserole or with pasta maybe?

Nov 30, 2008
Lillydu in Home Cooking

OZ Chophouse

You mention their Restaurant Week menu -- which city's RW are they particpating in?

Corned beef in a can

Mmm, I haven't had it in a while, but I have a very easy recipe that an old Filipino friend of mine taught me. I cook it up in a non-stick pan with some chopped garlic and a little oil and cook until it has a nice crisp going. A couple of minutes before it's just right, I thrown in a couple of sliced green onions, cook about 5 more minutes and then mix in a scrambled raw egg and stir until the egg is cooked and serve on fresh jasmine rice.

May 13, 2008
Lillydu in General Topics

Mrs. K's Toll House in Silver Spring

I've been twice with "the girls" in the last couple of years. First for dinner a couple of years ago and we all enjoyed our meals. We were in a smaller room (up a few stairs to left of the entrance foyer) and it was very cozy. We met again for lunch a few weeks ago on a Saturday and sat in the large sun-filled room. Lunch was good and service was great and I just love the atmosphere of the place. I had salmon filet and it was cooked perfectly and it was another enjoyable meal.

Beef Tenderloin Tail - Recipe please

I purchased a whole beef tenderloin from Costco for Christmas dinner. I realized before I cooked it that there was too much meat for us, so I cut off the tail and another loose piece and froze it. So, does anyone have a good recipe for me that I can use with these pieces. I need to replace the batteries in my food scale, but I think there's about 2 pounds.

Jan 08, 2008
Lillydu in Home Cooking

How Should I Store Grated Chocoate

Oh really. Yeah, I can't stand the thought of throwing away chocolate. I'll think of something. Maybe I'll just sprinkle it in my mouth!

Sep 10, 2007
Lillydu in Home Cooking

How Should I Store Grated Chocoate

I have grated chocolate mixed with sugar left over from my rugelach. Should I store it in the pantry, fridge or freezer? I have a 1/2 cup left. Any ideas what else I can do with it? I'm really busy these days and may not bake again until December. Will it keep that long?

Sep 10, 2007
Lillydu in Home Cooking

negril suggestions anyone?

Norma's was wonderful when I was there. I had the red snapper, but it was the best I have ever had. Beautiful atmosphere too. It's in the Sea Splash hotel. If you want to dine in the cliffs, I think the best upscale restaurant there is at the Rock House. Is this your first time to Negril?

Intimidated by crab!

Ah, I vividly remember my first crab lesson during our family's first trip to Ocean City when I was 5. It's funny the things you remember so clearly. But back then I was just given everyone's claws, but a few years later I was ready to master the "body" pick. I felt so grown up.

Ovens - How Many?

Good point. Thanks for the turntable advice.

Mar 18, 2007
Lillydu in Cookware

Ovens - How Many?

Thinks Too Much – like your name -- Hah – that’s a big problem of mine– I think too much so that I can never make a decision! It’s funny what you said because the house I’m buying and renovating was my parents’ house. And the small kitchen has an oven/range and a wall oven (not double wall oven (my error). My mother always used the wall oven to cook with and she used the other oven to store her pans and Pyrex (tons of Pyrex!). The kitchen is so small that when my parents finally bought a microwave, it had to be kept on a cart in the “formal” dining room (that looks nice). We needed both ovens during holidays and it was a pain to empty the oven. But, I’m going to be tearing down that wall between the dining room and kitchen and it will be one room, so I won’t need the kitchen table and chairs in the kitchen and can use that space. Planning to put the sink and dishwasher and more cabinets on that wall. And maybe I’ll put an island in the middle. I don’t think I’ll have the working triangle either. But, I heard that’s okay too these days.

chowser, I forgot about those ovens with the big and small oven. That may be the ticket – that and the microwave/convection. Then I’d have enough cooking vessels without taking up more space and have the extra cabinet and counter space.

Thanks, I’m getting some good ideas.

Mar 14, 2007
Lillydu in Cookware

Ovens - How Many?

Thanks for your comments. Glad to hear the convection/microwave works well. Maybe I also need to become a better planner so that not everything ends up having to be in the oven at the same time.

Mar 13, 2007
Lillydu in Cookware

Ovens - How Many?

We're going to be renovating a kitchen. It won't exactly be my dream kitchen because of space and money, but I want it to be close. I love to cook and entertain. When entertaining, there just never seems to be enough ovens. I want a double wall oven and a microwave. My bf says that there won't be enough room because I need more cabinet space because I have so much "stuff" and I need the counter space. (he used to design kitchens). He suggested that I get a oven/range and a built-in convection/combination microwave. And when I'm entertaining, if I need a third heating appliance, I can bring up a microwave from the basement.

Do you think this will make me happy? I've never owned or used a convection oven. Do these double-duty things work well for what they're intended for? What do you guys do?

Mar 13, 2007
Lillydu in Cookware

Need Pork Tenderloin Recipe for baking or broiling

I had seen that one at epicurious with the cranberry sauce. It does look pretty easy. I'll give it a try. Thanks for the roasting directions, NYchowcook. I'm still open to more suggestions -- I bought a few because they were on sale.

Dec 10, 2006
Lillydu in Home Cooking

Need Pork Tenderloin Recipe for baking or broiling

I'm planning pork tenderloin for dinner tomorrow. Should I marinate? What's your favorite recipe? Every time I've make it previously, it has been too well done. I'd like it cooked medium to medium rare. How do I do it?

Dec 10, 2006
Lillydu in Home Cooking

Hot Stone BBQ in Rockville?

Hot Stone Open-Pit BBQ Grill. Has anyone been here? Heard of it? It's on E. Gude. I tried googling, but came up with nothing.

Cleaning Pampered Chef

Don't worry about the discoloration. They're supposed to be that way because they have been seasoned -- Like cast iron skillets. Also, like cast iron skillets you don't wash with soap or the soap will adhere to the seasoning and your food will taste like soup. You want it seasoned because it will cook better and be easier to clean and food won't stick. If you to to Pampered Chef's website, you can look up information on the stoneware and you can e-mail them any questions.

For those whose stoneware has become too oily or greasy, make a paste with baking soda and water, apply to stone and leave over night. Then wash off in hot water. You can use those sponges for the non-stick pans and/or a kitchen brush - just no soap.

Sep 08, 2006
Lillydu in Cookware