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D.C. this coming weekend - looking for cool breakfast and lunch spots!

For breakfast on Sunday you could hit up the totally hole-in-the-wall Osman & Joe's Steak and Egg. O&J's serves homemade breakfast 24 hours a day/7 days a week.

@omnomreviews

Must hit spots - Baltimore

An absolute MUST hit spot would be L. P. Steamers. MUST GO!

Get there early as they're out of crabs fast, they also serve oysters, lobster, scallops and shrimp at amazing prices. They give you a wooden mallet to pound your crabs away and a pitcher of beer to wash it down with - or soda if you prefer!

Serves wine as well and accepts cards/reservations. Has take-out if you want to take your sea-treasures home or inside and outside deck seating if you want to stay! Delicious, messy and family-owned!

@omnomreviews

So the best burgers in DC....

Forget reading any top ten list - usually it's based on personal preference, price and of course, taste!

Have you tried Hungry Andy's?

What about Peter's Carry-Out? Both are far superior and so much cheaper!

@omnomreviews

What's for Dinner? #215 - Are We All Ready For Fresh Green Things? [OLD]

Don't know if I've responded to this thread yet. In my neck of the woods, it's still pretty brisk - it doesn't actually warm up until near mid-June. What I may do for dinner tonight is hit up a vegetable soup (sweet potato or sweet corn, usually from TJ's). Balancing that out is either the last of the salad or maybe celery with good old cream cheese. I'm trying to get the family on a health-kick, plus we don't like heavy food in the warm months, cold or not.

@omnomreviews

May 13, 2013
aslovesfood in Home Cooking

What are you baking these days? May 2013 Edition

I just baked a SUPER delicious spaghetti casserole that I actually prefer over the regular spaghetti and meatballs I have a tendency to make. I may do that again this month. It's spaghetti + melted Philly + tsp garlic + tsp Italian seasoning to taste, mix that together. Then, make the sauce per usual with 1 lb hamburger meat mixed in, spray a casserole dish and start layering with sauce and noodles. Add a thick top coating of Parmesan cheese for a delicious crust. WOW!!

On another note, helped Mom bake a yellow cake with cream cheese frosting just two days ago. It's a LITTLE strong on the sweet side but I can take it in small servings.

@omnomreviews

May 01, 2013
aslovesfood in Home Cooking

Favorite "Go-To" Healthy and Easy Home-Cooked Meal?

Just randomly discovered this recipe when I had over 2 lbs. of cooked spaghetti I had no idea what to do with. Great way to get the family to actually eat the leftovers and not stare at them!

Small container of melted, gooey Philly cheese + tsp of garlic (depending on how strong you want the flavor) + cooked spaghetti. Add sour cream for creamier texture + tsp or two of Italian seasoning. Make spaghetti sauce per usual with ground beef. Layer on bottom of pan + mixed spaghetti + soaked it in sauce. Layer on Parmesan cheese. Cook 20-30 mins. SUPER YUM!

@omnomreviews

May 01, 2013
aslovesfood in Home Cooking

5 Guys burgers

Five Guys has pretty mediocre burgers, although their fries more than satisfy. Move away from chain burgers and explore your culinary hole-in-the-wall world!

@omnomreviews

May 01, 2013
aslovesfood in Chains

Food aversion - ALL in our heads?

A bit of both. For starters, when I was a baby Mom attempted to feed me some kind of baby food meat product - with negative results. I'd eat it and my face would wrinkle in disgust. She finally tasted it and discovered why!

I live in an ocean-bordered state, and have had food poisoning as a result several times. I now avoid fried oysters, cream of crab soup and macaroni and cheese from Sheetz (granted, none of these were probably a good idea, esp. the third one).

As far as the psychological dislike of food that you were going for, I have never eaten asparagus with Hollandaise sauce again after having contracted the flu right afterwards. Not a particularly nice experience.

Apr 30, 2013
aslovesfood in General Topics

Trader Joe's Yay/Nay Thread - April 2013 [OLD]

YAY: The TJ's that we frequent is in Pennsylvania, and it has a back room FULL of any American and Asian candy you can think of, including the kind most people wouldn't guess would even be there. Also, their soft-shell crabs are a seasonal treat for us. We get various fish steaks, breaded chicken styles and seafood here every year.

NAY: Prices can be a little steep so we only make two visits, usually during the summer. Also, ours sells in bulk and we can't possibly hope to eat all of it!

Apr 30, 2013
aslovesfood in Chains

Meatball question

What I do is take sweet Italian sausage meat and roll them up with grated Parmesan cheese. I then brown them in a skillet pan and drop them into the sauce. It adds a cheesy, caramelized and crunchy texture to the sauce to balance out the tenderness of the noodles. I never use egg. If there's not enough Parmesan, there's always Italian seasoning flavored breadcrumbs.

Apr 29, 2013
aslovesfood in Home Cooking

My wood cutting board smells. HELP!

What you can do to cut some of the smell is one of two things. The first thing I would attempt would be any tomato-based vegetable juice to rinse with it, and try to rub it in really good. Tomato juice is notorious for getting rid of skunk odors, remember?

Second thing I would try to absorb the last of any remaining odor is about two tablespoons full of salt. Rub that in as deeply as you can, then wash thoroughly. Salt absorbs the moisture, and thus the smell.

Apr 28, 2013
aslovesfood in Cookware

Old school table manners... what were you taught?

I grew up in an American family with strong European ties that are today like an echo-chamber. The standards were there: ask to pass the butter/food, do not reach. Elbows off the table. Bring the plate close enough to you so that you don't slouch. Napkin in your lap. No belching or passing gas (spoiled younger brother allowed to). No toys/books/distractions at the table, that can wait until after dinner. Wash hands. Ask "May I be excused?"

Nonstandard that got passed down from Europe: VERY IMPORTANT!!!! DO *NOT* PUT SHOES ON THE TABLE, WHETHER ON YOUR FEET OR NOT. You will be sent to bed with zilch to eat, plus Mom will yell at you.

These rules became much more lax after I grew up, but the shoe rule remains.

Your Bottom Five Vegetables

1. Shelf-ripened tomatoes (are you serious?)

2. Beets (*gagging sound*)

3. Hot peppers

4. Fennel (here, let's chew on that plastic thing that comes from pulling on a cat's scratch-tower!)

5. Baby corn (fresh, delicious corn's embarrassing relative)

I absolutely hate any vegetables that have been boiled plain. With roasted/fried vegetables, I'll try anything once. Have recently gotten into red peppers, plus I love brussel sprouts, salad, any potatoes, corn, and French cut green beans esp. in a casserole dish to name a few.

Apr 28, 2013
aslovesfood in General Topics

cheese on seafood pasta?

For seafood pasta, I generally try to avoid adding the cheese until AFTER I've actually tasted it. Like it's been said here, seafood pastas have a delicate flavor that Parmesan cheese can overpower. This goes with the same rule that I'm not going to salt/pepper my food until I've taken a bite of it and decided it actually NEEDS it (<---can't stand people who do this!)

Apr 28, 2013
aslovesfood in General Topics

Peanut Oil in Local Grocery Stores - nearlly extinct?

Usually, the international market or sections of our groceries store always carry it, but I'm way further north than you. I'm 20 miles from Frederick, and both in my hometown and there, Wal-Mart has never failed to sell peanut oil, usually by bulk sizing.

One problem we experienced was a severe peanut-everything shortage when there was a large peanut product recall at the end of last year. The Asian market briefly stopped carrying it, but Wal-Mart still did. It made my dad a happy customer!

Storing butter outside of fridge

I have a tendency to leave butter out to soften for long periods, and have never had it go rancid. One thing we ARE careful of however is of dust getting into the butter (use a cover), at which point we throw it away.

Ghee (Hindi clarified butter) won't melt if you live in a place with high heat, like the person who just mentioned he/she lives in Hawaii. Inside the fridge or outside it is the EXACT same consistency and is delicious on toast. I also don't think that goes rancid either.

Apr 25, 2013
aslovesfood in General Topics

Does anyone else consider this rude?

I've never been told otherwise, but I would consider it "playing with your food", something kids do. I cut one piece at a time.

Apr 19, 2013
aslovesfood in Not About Food

Survery: Do you like Mayonnaise?

A. Love the texture, taste and smell. Mayonnaise is a lot like table vinegar - you can use it in pretty much any dish to make food go from blah to WOW!

Another tip: If i want a savory, dark sauce for my cold cuts, what I usually do is take as much mayo as I want on my bread and mix it in a tiny cup with a splash of Kikkoman Soy. MMM!

Apr 19, 2013
aslovesfood in General Topics

Your Biggest Restaurant Menu Pet Peeve

Most of what you said, and awkward descriptions or no description to tell. Even though I know what this is, how do normal people understand what "okonomiyaki" is? (Japanese fried pancake, sort of like a small pizza).

Misleading descriptions, as you've said, are also very annoying. The one problem many French restaurant goers have is the restaurant listing genuine truffles on their menu...and they're not actually French-grown truffles, they're the tasteless, boring Asian type.

No price listing present. I've learned that if the consumer has to ask what the price is for X item, then it's automatically assumed to be too much money.

A menu that is difficult for me to read has 100% chance of being impossible for my parents to read.

Apr 19, 2013
aslovesfood in Not About Food