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How long to marinate?

Great! Thanks! That's very helpful.

Sep 02, 2011
megmosa in Home Cooking

How long to marinate?

I'm making chicken satay from Cradle of Flavor and bringing it raw to a BBQ to be grilled there. The recipe says to marinate 1 to 2 hours at room temperature. If I marinate the chicken in the refrigerator, how long should I let it go? I assume longer. I know a recipe that I have for pork skewers from a Thai book says to marinate 3 hours on the counter, but to marinate overnight if you do it in the refrigerator.

I would probably marinate the chicken on the counter if it was just for me and my husband, but I guess since I'm feeding strangers, I'll follow more conventional modern food safety rules.

Thanks for the help!

Sep 02, 2011
megmosa in Home Cooking

Strawberry Shortcake

I made a half batch of the Strawberry Shortcake from Rustic Fruit Desserts last night and liked it but was not in love. Next time I might try a recipe without cornmeal to see how it compares, as I can't decide if I like the texture with cornmeal or not. I'd definitely make this again though, as the shortcakes are so so easy to make and overall the dessert was very good. I had some left over shortcake today with raspberry fruit preserves that I got last week at the farmers market. Delicious!

Jun 03, 2011
megmosa in Home Cooking

Strawberry Shortcake

That does sound very pretty!

May 30, 2011
megmosa in Home Cooking

Strawberry Shortcake

This recipe also uses a judicious amount of lemon peel, and I think even some orange.

May 30, 2011
megmosa in Home Cooking

Strawberry Shortcake

Thanks for the recommendations. I was only really only concerned with leftovers if I made the a trifle, but it's definitely good to know that the biscuits will freeze well.

I'm leaning towards making the authentic strawberry shortcake first. I think I'll save the trifle until I know that there will be more than four people eating it.

Would you be skeptical of the cornmeal? It's not a huge amount and other things I've made from the book (Rustic Fruit Desserts) have been good.

May 30, 2011
megmosa in Home Cooking

Strawberry Shortcake

I am looking for some suggestions or comments regarding Strawberry Shortcake. I am going to be hosting brunch a few times in the next few weeks and am toying with the idea of serving it. There are a few variations that I have been looking at, but I can't make up my mind. They are all a bit different....

Option 1: Strawberry Shortcake made with Angel Food Cake (and mascerated fresh strawberries & whipped cream)

This was my first idea, but it would involve the purchase of an angel food cake pan, which I would rather not buy since I really do not have much room for storing various novelty baking dishes.

Option 2: The Strawberry Shortcake from Rustic Fruit Desserts

This sounds good and I'm guessing it is a more traditional strawberry shortcake. The cakes contain regular white flour but also cornmeal and have a sugar coating. You cook them on a baking sheet and then cut the cooled biscuits in half to assemble the dessert. Has anybody made this? I think because I have only had strawberry shortcake with angel food cake and pound cake, I'm having a hard time imagining it made with a biscuit containing cornmeal.

Option 3: Strawberry Shortcake with Chiffon Cake

This option, like the above two would have strawberries and whipped cream. I would use the Tartine chiffon cake recipe and would make it in a nine-inch square baking pan stead of a 10-inch springform. The benefit of this recipe is that I can have strawberry shortcake similar to in option 1, but I would not have to buy another pan.

Option 4: Tartine's Summer Fruit Trifle

This isn't Strawberry Shortcake, but it's pretty close. Has anybody made this? It looks very good and uses the same chiffon recipe as in Option 3. A few things are holding me back: I would *want* to buy a trifle bowl or at least a glass pyrex bowl to assemble it in, and I might actually need to buy a springform pan. Another thing holding me back is that it looks like a lot of work to make something that (1) might be too big to be eaten by the four of us at brunch and (2) might not keep well enough to eat later. I'd be so sad to throw out half of it the next morning after it is soggy and gross. At least with the above three options, I don't have to assemble everything right away and leftovers can be eaten the next day.

And while I'm at it, has anybody made the Bavarian from Tartine? How does that compare to a Trifle? They seem VERY similar.

Thoughts? I wish I could make all four, but the best I can do is probably to try two of them.

May 30, 2011
megmosa in Home Cooking

Milk is cereal sauce - Funny Parks & Recreation food name website

Great!! I love Tom Haverford.

Apr 28, 2011
megmosa in Food Media & News

Ikea cookware - "Favorit"

I love my Ikea Favorit 1 and 2 quart pans. I also have the small stock pot. I had thought about getting all-clad stuff and also looked at a number of other brands and these seemed by far the nicest for the money. This stuff is much much nicer than the other Ikea lines, in my opinion. The saucepans are very thick and fully clad. I don't have a microwave, so I use them all the time for heating up even small amounts of food and nothing burns. I don't do non-stick, so I bought a copper core Sitram pan for my frying pan needs, but I would have bought more Favorit items if they were available.

***Edited: Sorry I clicked on your links after I responded and saw that you are not interested in the stainless stuff. Like I said, I don't have experience with the non-stick. I think I'd also do some research on what you can get from lodge in cast iron before I bought any from Ikea. For what it's worth, I have a lodge reversible griddle (griddle on one side and grill pan on the other) that I like.

Apr 10, 2011
megmosa in Cookware

Celebrity Cookbooks, do you own any?

Madhur Jaffrey is first and foremost an actress, correct? I guess I own one.

Mar 22, 2011
megmosa in Food Media & News

How long should this dressing keep?

Awesome. All of this makes perfect sense...I just wanted to double check. I am really liking this combination (with sprinkled sesame seeds on top).

Jan 31, 2011
megmosa in Home Cooking

How long should this dressing keep?

I thought it might be nice to mix a batch for lunch salads so that it's always ready.

Jan 30, 2011
megmosa in Home Cooking

How long should this dressing keep?

If I make a dressing in the following proportions, how long should it keep refrigerated? Forever?

2-3 Tbsp rice vinegar
1 Tbsp soy sauce
2 tsp sugar
1 tsp sesame oil

Jan 30, 2011
megmosa in Home Cooking

Korean Grocery Store Accessible via. Metro or in Downtown DC

Hi all! I'm new to DC and living near Dupont Circle. I'm looking for a Korean grocery store to stop up on basics. What would be the closest one for me? Please consider that I don't have a car.

Thank you!!

Best Moderately Priced to Cheap Restaurants in Dupont/Logan Circles

What do you get from Straits of Malaya?

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Straits of Malaya
1836 18th St NW, Washington, DC 20009

Best Moderately Priced to Cheap Restaurants in Dupont/Logan Circles

I never made it to truly Mediterranean in SF, but I do have a favorite in Philly, Mama's Falafel. I've been to Maoz in Philly too, and liked it a lot. I loved all their condiments and probably would have gone there more often if it had been closer to my apartment.

I'm definitely going to have to check out Malaysia Kopitiam, Greek Deli, and Singapore Bistro. Do you think there are any specific dishes that are better than the rest?

Thanks for the Ruan Thai rec. My boyfriend and I love Thai food, and although we found a take-out Thai place in Philadelphia that is pretty good, we have been overall disappointed with the Thai food here. It's great to know there is a promising place accessible by public transportation. We have been to Thai X-ing too, and liked it a lot, but it's such a production to go there, with ordering your food the day before, and all.

I'm looking forward to Oohs and Aahs too! Mmm collared greens!

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Ruan Thai Restaurant
11407 Amherst Ave, Silver Spring, MD 20902

Greek Deli
1120 19th St NW Frnt 1, Washington, DC 20036

Malaysia Kopitiam
1827 M St NW, Washington, DC 20036

Singapore Bistro
1134 19th St NW, Washington, DC 20036

Best Moderately Priced to Cheap Restaurants in Dupont/Logan Circles

Thank you for your comprehensive reply! I have been to Pain Quotidien in Capitol Hill and really enjoyed it. Same for Maoz but in Philadelphia. Your other recs look good too. Penang and Pizzeria Paradiso sound especially promising.

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Pizzeria Paradiso
3282 M St NW, Washington, DC 20007

Best Moderately Priced to Cheap Restaurants in Dupont/Logan Circles

I am moving to DC from Philadelphia (was in SF before that). I will be living in Dupont, and will not have a car. I was thinking it'd be great to have a list of restaurants to try when I don't feel like cooking. I know Komi is great, but I'm looking for more everyday-type places. So far I've eaten in the neighborhood at Straits of Malaya, Hank's Oyster Bar, and the cafe at Kramer Books. I only had appetizers as Kramer, but I thought they were mediocre, though not inedible. I was very disappointed with both Straits and Hank's. If there is any great place that delivers to the Dupont area, please share that too!

There isn't a cuisine that I don't like. I just want to hear your area favorites! Thanks!

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Komi
1509 17th St NW Ste 1, Washington, DC 20036

Hank's Oyster Bar
1026 King St Ste 1, Alexandria, VA 22314

Straits of Malaya
1836 18th St NW, Washington, DC 20009

Kitchen Gadgets You've Come Around to Liking

I was somewhere where the people were making fun of salad spinners...while simultaneously using copious amounts of paper towels to do a poor job of drying out their salad greens. I wanted to roll my eyes, but restrained myself.

Jun 16, 2010
megmosa in Cookware

Must-haves for a grad student's kitchen? Here's what I've gathered so far...

I'll weigh in on the electric tea kettle. I love love love my electric tea kettle. Especially for black tea, where you want your water right at boiling, a tea kettle is great. It seems like whenever I try to get tea to boil in the microwave, it spills over.

You say you drink a lot of tea and you don't have a super tight budget - definitely get the tea kettle.

May 27, 2010
megmosa in Cookware

which pitcher for iced tea?

I use a pyrex measuring cup too. And for a pitcher, I repurposed a beer growler from a local brewery.

May 26, 2010
megmosa in Cookware

Looking for gochujang in Center City, or close by.

Oh great...maybe I'll do this. I didn't realize it was so easy. I thought I had to take the 21 there, and it seemed like it was going to be a long long ride.

May 20, 2010
megmosa in Philadelphia

Looking for gochujang in Center City, or close by.

Oh I just tried searching korean spicy paste and I'm getting a lot more hits now. Much better!

May 20, 2010
megmosa in Philadelphia

Looking for gochujang in Center City, or close by.

It's funny...I've looked at three or four online vendors and they all appear to be out of stock. I'll keep looking though. If shipping is going to be ridiculous, I might just have to get a Zip Car and go to Jersey, but I was really hoping to find it nearby. I know the produce market near me sells some interesting condiments you would not expect them to have. I was hoping there was a little shop somewhere that happened to stock this... Oh well...

May 20, 2010
megmosa in Philadelphia

*May/June 2010 COTM - GOURMET: Pasta, Grains/Beans, Veg. Mains

Did you leave out the Sriracha or sambal oelek? I guess that is where the spicy is supposed to come from.

May 18, 2010
megmosa in Home Cooking

Looking for gochujang in Center City, or close by.

Has anybody seen the Korean chili condiment gochujang in any of the stores along Washington Ave, or anywhere in Center City, or perhaps the asian store in Northern Liberties? I am looking for it, but don't have a car, so I don't want to venture out to Upper Darby or Jersey to go to H-Mart. I have heard that some people have had trouble finding gochujang on Washington Ave. I have checked two places in Chinatown, but came up dry.

May 18, 2010
megmosa in Philadelphia

Which US states and Canadian provinces have Quebec-style BYOB-only restaurants?

I did a google search and it looks like in Philadelphia you might need an on premise consumption license if you are a BYO. I only looked at the top search result though, so this could be inaccurate. I wouldn't be surprised though...PA and Philly love regulating the booze.

May 18, 2010
megmosa in Not About Food

*May/June 2010 COTM - GOURMET: Pasta, Grains/Beans, Veg. Mains

Last night I made the Pasta with Lentils and Kale. The recipe is on epicurious: http://www.epicurious.com/recipes/foo...

In a small pot, you cook french lentils (I added a bay leaf). In a skillet you slowly cook a pound of onion in a whole lot of olive oil. This cooks for over 40 minutes combined, and it becomes amazingly sweet and flavorful. Meanwhile, you cook the kale, and when that is done, the pasta. And then at the end combine and drizzle with more olive oil.

It's so very simple, filling, cheap, surprisingly flavorful, and even vegan. It's just a little time consuming. I'll definitely make it again though. I'm looking forward to leftovers for lunch.

May 18, 2010
megmosa in Home Cooking

Steamers - What do you use? What's the best?

Sorry, I guess I was unfair to the asparagus pots. =) I am just trying not to collect too much stuff and am trying to figure out what would be the best way to multitask. I forgot about those big steamer insert/pasta strainer things. Could you steam asparagus in that? I like the idea of that for stock...I make a huge mess every time I make it because I don't have a good way to strain it.

BTW, that's great you found an asparagus pot on the street!

May 16, 2010
megmosa in Cookware

Steamers - What do you use? What's the best?

For steaming vegetables, what do you think is the best method?

Electric Steamer - Pros: works quickly, can fit asparagus easily, can be set for a certain amount of time. Cons: takes up a lot of space, a pain to clean, lots of plastic, probably will wear out eventually so semi-disposable

Metal steamer insert (the one that looks like a pan with holes) - Pros: easy to clean, takes up very little space, can last a lifetime. Cons: won't fit asparagus (I think), takes longer than an electric one, takes up a burner on the stove.

Pop-up Metal insert (the one that looks like a fan) - Pros: cheap, small. Cons: sits close to the bottom of the pan...does this cause any issues?

Bamboo Steamer - Pros: takes up little space, you can stack multiple ones for more steaming?; Cons: Not as easy to clean? Probably doesn't last long? Same space constraints as with the metal steamer insert.

I have been using an electric steamer, but it does not belong to me and I will have to procure some other steaming source in the near future. I don't think I'll buy an electric steamer because I will have a small kitchen and don't want to collect a lot of electronics.

But...what do you think the best way to steam is? Especially if you like steamed asparagus (and no I don't want to buy one of those ridiculously shaped asparagus cooker pots).

Thanks!

May 16, 2010
megmosa in Cookware