Potomac Bob's Profile
Buffalo Chicken Sausage in DC
If I should happen to go to Philly, can you give me the name of one specific place I could find it?
Good Take-Out Places in Silver Spring Area
The Norfolk restaurant where Crab Norfolk was invented was called Snowden and Mason where W.O. Snowden created the dish in 1924. Each serving (which included a quarter pound of crab) came in a 1.5-cup oval aluminum pan.
Looking for the best BBQ all over the south
Re Hamilton, VA: Northern Virginia is not a great place for cue. The nearest place of acceptable BBQ quality would be 20 miles east at Willard's in Chantilly, not far from DC's Dulles Airport. Willards is often mentioned as the best in Northern Virginia, but that's a back-handed compliment. Their best, IMHO, is their ribs. They do not have the necessary atmosphere: no sawdust on a concrete floor, no tin roof (they're in a small strip mall), the building has not yet been condemned, and the neighborhood isn't enshrouded in smoke. But it's not uppity, either. Some of the tables and chairs have seen better days so you can imagine it'll eventually wear down to acceptable. The walls are enshrined with the names of great barbecues joints around the country. Nevertheless, when I'm craving cue, it's where I go (about 10 miles away), and I'm not disappointed because my expectations are not for great cue.
Sauce for Steamed Vegetables?
While it is true that veggies make a great delivery system for butter, the butter tastes better without the veggies.
Aebleskiver or Ebleskiver recipe needed...
When you settle on a recipe (Our traditional one uses buttermilk prettty much like the one provided by momo2bj), it's a trick to turn the aebleskiver in the pan. We tried spatulas, forks, etc., and all were difficult. What turned out, for us, to be the best was a simple chopstick; worked like a charm.
Roasting Chestnuts - How to?
First, you need an open fire. Then, With a sharp knife cut out a slit on the convex sides of the shells of chestnuts. Bake them in an oiled baking pan in a very hot oven (450°) for 5 or 6 minutes. When the chestnuts are cool enough to handle remove the shells and skins with a sharp knife.
Louisiana Kitchen?
Thanks, Charmedgirl. Was a fan of Louisiana Express; have hopes for its successor. Thanks for answering.
Cheers
Louisiana Kitchen?
Heard there's a new restaurant, Louisiana Kitchen & Bayou something. Anybody know anything about it, including location?
Substitute for Winesap Apples?
Stayman, sometimes called Stayman Winesap, is similar. Never seen one in a grocery store, but at apple orchards or farmers' markets.
What's your "secret ingredient?"
Chimmichurri. Spozed to be served as a condiment with meats, but I find it adds a nice little oomph to lots of dishes. (Haven't been able to convince myself that it would work with anything sweet.)
Does anyone else use salted butter when cooking?
I use whipped salted butter to serve with hot corn on the cob. Elsewhere I use unsalted; tastes fresher to me.
Catfish--Atlanta or northern GA
Folkes, in Marietta/Smyrna section just north of Atlanta, has good catfish.
Knoxville, TN - Fine dining
The Apple Barn, Sevierville, about 25 miles from Knoxville, for breakfast. The New York Times, cupla years ago, said it was one of two places in the U.S. worth a long trip for breakfast (the other place was west of the Mississippi somewhere). Country ham, eggs, apple fritters, biscuits, gravy, fried apple pies, sausage, bacon, flapjacks, cider, etc. The setting is a pleasant but bustling modern-day re-creation of an old farmhouse.
Italian Sausages
At my house, five pounds of Italian sausages, cooked on a grill, along with one side dish and drinks, should be enough for 20 adults or 5 teenagers. If you don't burn the sausages, maybe 3 or 4 teenagers.
dumb restaurant names [Moved from Ontario Board]
I was wrong. It could not have been named for the 21st amendment, which dates from 1933. The place became "Jack and Charlie's 21" when it moved to its present location in 1929 (according to article on Wikipedia), at least four years before the 21st amendment was approved by Congress and submitted to the states for ratification.
Trip to Shenandoah Valley
There used to be a chain of donut shops across the country called Spudnuts. Got its name because the recipe is based on potatoes (exactly how is a matter of some dispute), and they're lighter because they're yeast raised. The chain went out of business many years ago, but some of the individual shops stayed open. As far as I have been able to find out, there's only one of those shops left east of the Mississippi. It's in Charlottesville. They sell donuts until they run out each day - which is usually early afternoon. It's not likely a place you'd want to have a meal - but if you can make room for a donut, they are surprisingly tasty.
The Smokey Pig in Ashland, VA--totally overrated!
I have not found really great barbecue anywhere in Virginia.
New Super H Mart-Gwinnett County, GA
At our Super H, in Virginia, pine nuts are about 25 percent of the price as at American chains. I can get cuts of pork at Super H that I haven't been able to find since I was a kid and we butchered our own hogs on hog-killing day (which everybody else called Thanksgiving). They also have some strange (to us) cuts of meat. FIsh are really fresh and the people there mostly don't speak English - doesn't matter, just pick your fish and point to a big sign where you can choose how you want your fish cut and trimmed (if at all). At our closest store, there's always a big supply of live frogs. I haven't tried them - yet. Always a fascinating store - usually less expensive. If you speak some Asian languages, you're likely to get better service and find better deals - just because you can communicate with the other employees. (Cashiers speak English). On the other hand, if you can get them to understand your English, they go out of their wayt to be helpful.
NASHVILLE
If once saw Nashville described as the "meat 'n' three" capital of the world. That's not fancy cooking. I'm sure others can recommend such places. if you want a really great breakfast (serious breakfast - a slab of country ham fried in a cast-iron skillet, homemade buttermilk biscuits, cream gravy, ) try the Loveless Motel.
Richmond, VA: where to find Billy bread?
Unfamiliar with Billy Bread. What makes in wonderful?
Butterfat content (milk:cream ratio) in honey ice cream?
I'd guess it's a personal taste thing. But I had the same problem with an ice cream (not honey) which used half milk (about 4 percent butterfat) and half heavy cream (36 percent butterfat). If my math is correct, that means the amount of butterfat in that mixture was about 20 percent. It was too "slick". Changed it to 100 percent half-and-half, which I think only slightly reduces the amount of butterfat (to about 18 percent), but it made a huge difference in texture, one my family loves.
NOLA Christmas
Egg and country ham sausage casserole! Wow. Sounds scrumptious. Don't spoze you'd consider sharing the recipe?
Chocolate Chiffon Cake - please help!
I'm no cake expert, but I do remember reading an article a few years ago saying you should not grease cake pans in which you intend to bake foam cakes - sponge, angel food, chiffon. The reason given was this: the very light batter grabs on to the sides of the pan and uses the side to climb the pan, which is what gives the cake its lightness. If you grease the side of the cake pan, the cake cannot climb the pan because it's too slick. I don't remember where I read this article, and I have very little experience with baking a chiffon cake myself, with one exception. My mother made me a chiffon cake called "speck cake," and I have made it repeatedly over the years. It specifies "pour batter into an ungreased pan."
help with dried cannellini beans
trentyzan
Dunno about the O.P., but you've convinced me. I'll try your method next time I want individual beans, which is every time because it's the way S.O. prefers it.
Country Style Spare Ribs
A family favorite, worked out over several years of trial and error: Make a marinade of 1 cup soy sauce; 3/4 cup sugar; 2 scallions, cut up, 1 clove garlic, 4 peppercorns, 1 12-ounce can of beer, and a few flakes of red pepper. Mix all the ingredients together then marinate country-style ribs for no less than 45 minutes and no more than 2 hours. Grill over very hot coals (or under a broiler) until the meat is done the way you like it. Depending on the heat and your preference to doneness, it'll take anywhere between 15 and 30 minutes. We like to re-dip the ribs back into the marinade each time we turn them (at least once, or as often as you like - they're very forgiving.)
Out of the Ordinary Ingredient Combos for Jam
The U.S.D.A., in an old bulletin from just after WWII, (out of context in making jams) says in its rules about curing country ham that sugar is NOT a preservative.
