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Friday work breakfast? Baked goods?

A little late to this party, but breakfast does come around most every day. This is straight off of the Jimmy Dean website, I also use a similar recipe to do a vegetarian version, sauteed veg standing in for the sausage, Both are mighty nice:

1 pkg. Regular Flavor Jimmy Dean Pork Sausage cooked, crumbled and drained
8 eggs, lightly beaten
1/4 cup milk or water
1/2 to 1 cup shredded Cheddar mozzarella or provolone cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/2 cup thinly sliced green onion
1/2 cup diced sweet red pepper (optional)
1 cup thinly sliced mushrooms or yellow squash (optional)
1 cup frozen Southern-style hash brown potatoes or dice pre-baked red potatoes (optional)
1/4 cup Parmesan cheese (optional)
Instructions
Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; sauté onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

Feb 21, 2011
chromacosmic in Home Cooking

Banh Mi in Richmond, VA?

I have been a HUGE fan of Asian Bakery and Cafe (in Tan-A Plaza, between Fasigns and Catina) forever. Unfortunately when I went by yesterday to get either a #10 BBQ Pork or a #14 Lemongrass Sausage, my 2 favorites, it looks like they have had a fire, so I found this thread while looking for news that they will be re-opening (please, please) and to see what my alternatives are here in Richmond. The lady that runs A B and C is so nice, I asked once if I could order then leave and go shopping and that became my habit, paying when I returned. The fillings were delicious,generous and well balanced.

When Catina opened next door, I snuck in, hoping the lady next door wouldn't spot me. I went there again today after peeking through the A B and C's smoked up windows. I can't remember the numbers, but I have had a pork belly and grilled pork; like jendc said, they're disappointing, minimal fillings, the pork was a bit dry, but the pork belly one was so heavy on the pate that it was almost inedible (and I love pate). Catina is a satellite kitchen for Vietnam 1, next door and makes food for other markets around town. To me it smells bit funny in there, not bad or totally off-putting, but kind of like a hospital or school cafeteria. Today there were lots of flies too.

After I have a moment of silence for A B and C, I guess I'll find something else to eat until they hopefully reopen. Kim's or VI's scares me; I know it's been years since their big salmonella incident, but I still have the willies!

-----
Asian Bakery Cafe
6215 W Broad St, Richmond, VA 23230

Sep 18, 2010
chromacosmic in Mid-Atlantic

Molten Chocolate Cake, Jean Georges and other versions?

Yay!! I've been looking for this recipe, off and on,for years; trying my own versions with mixed success. He was making those cakes before they became so trendy, before the internet really. To me this is much more preferable to the other versions which are mostly just undercooked batter. Not that I don't love me some batter, but this is just several notches above if you ask me. Thanks

Mar 25, 2010
chromacosmic in Home Cooking

Best BBQ off Rte 95?

At the risk of starting a war, I feel Smokey Pig has slipped a bit and we used to eat there a lot. Their catering was fantastic, whole hog and the hushpuppies were unbelievable....were.

I would vote for Buz and Ned's (note 1 "z" in Buz) on the Boulevard in Richmond right at the 95/64 interchange. I prefer the pulled pork to the ribs, but they are both quite good and the baked beans are really excellent. Buz beat Bobby Flay ( I know, not too, too difficult) so I'm sure you could find lots of references to that online, plus "Flay Slayer" t-shirts at the shop.

Pierces is really good too, a bit tomato-y for some, but I love it. It is an hour each way out of your 95 path. Worth it, depends on how much time you have, but with Buz and Neds's right there it might be hard to justify the extra drive. Both can get crowded, Pierces insanely so on warm weather weekends, but they run pretty efficiently.

That's my Richmond area 2-cents; hope this helps!

Mar 13, 2010
chromacosmic in Southeast

Williamsburg/Yorktown,VA area Brunch Buffet

Blue Talon, make reservations, enjoy!

http://bluetalonbistro.com/

Mar 13, 2010
chromacosmic in Mid-Atlantic

? about "bar served" Martinis

localthre,

We may argue about what makes a good martini, but those others you mentioned "Fruity martinis (lemon drops, cosmos etc)" are NOT martinis. They are cocktails. The glasses in which they are all served are cocktail glasses, NOT martini glasses.

Feb 21, 2010
chromacosmic in Spirits

James Bond-like restaurant in Las Vegas?

I'm horribly unqualified to answer this as I haven't read the books, but what comes to mind for me is Charlie Palmer Steaks @ the Four Seasons. Old School. http://www.charliepalmersteaklv.com/index.html

If you are at all interested in Japanese food, I think that Hamada of Japan on Flamingo (the stand-alone location) might suit your desired vibe. Its dark, reserved, elegant, and you just get a feeling that some high power deals are going on in the dining room. They have a sushi bar, teppanyaki tables, and a tatami (low table) room, but the dining room is where I think you would want to go. http://www.hamadaofjapan.com/

A bit kitchy, stuck-in-time place for cocktails......The Peppermill. Their website is terrible, just google it and look at pictures and reviews elsewhere.

Cheers

Jan 30, 2010
chromacosmic in Las Vegas

A decent restaurant in Lynchburg VA

Hi,

Our latest trip was short, but we're discovering that downtown is really a starting to have some decent choices. It used to be the T Room or home cooking at relatives' houses.

We ate lunch here: Waterstone Pizza http://www.waterstonepizza.com/ Large portions, good prices, really good pizza in a nicely renovated riverfront restaurant space. My only (minor) complaint was the ho-hum bottled salad dressing on an otherwise huge Thai Chopped Salad. The half portions of salad are plenty. While eating we read the menu for their sister restaurant, Shoemaker's Grille. I love a grill with an "E", stands for extra fancy. The menu looked interesting http://www.shoemakersdining.com/construction/ Its my understanding that they opened with fine dining/higher prices, but that wasn't working so they've retooled to be more of a bistro.

Speaking of bistros, SIL says this place is good, Robin Alexander Bistro, I only found a Yelp review, http://www.yelp.com/biz/robin-alexander-bistro-lynchburg but it makes me really want to check it out. Unfortunately it was closed when we tried to go.

Also closed, but also well liked by SIL is Fat Tuna for lunch. They close at 2 and we were wanting a very late lunch on Black Friday. Two locations http://www.fat-tuna.com/

Machu Picchu http://www.machupicchu5thstreet.com/ Peruvian in L-burg, crazy!? check it out.

T Room, bring cash (not much, its cheap) order a "Cheesy Western all the way and a Bowl With" I recommend a little Coke in the glass bottle or milk to wash it down. You and your tummy will thank me for this place, ask anybody.

Dec 05, 2009
chromacosmic in Mid-Atlantic

Sabrett's Hot Dogs, Slimy?!?!?!?!

This was a goo of a whole different kind. I know the slime of bad meat and this wasn't that, plus no smell. This was the stuff of horror movies!

Sep 17, 2009
chromacosmic in General Topics

Sweet Corn Humitas

Inedibly salty and I didn't even put in the whole tablespoon of salt, feeling that the recipes probably should have read 1 teaspoon. Neither my stock or queso were especially salty, but it added up to too much. I loved the simplicity of the recipe otherwise. I used my pressure cooker, high pressure 15 minutes, then let them sit another 5 or so before releasing the pressure. They came out great, salty, but great.

Sep 17, 2009
chromacosmic in Recipes

Sabrett's Hot Dogs, Slimy?!?!?!?!

Hey,

I've never bought them before and picked up two packages @ Bloom tonight. Both expire 8/10, so they should be just fine, right? I opened one pack and the dogs were covered in a nasty, thick mucus layer. I'm talking slime trails that stretched all across the sink as I went to wash them off. Gross, gooey, worse than natto, but they smelled just fine. The second package was the same. We threw a few on the grill to see what would happen and they oozed more goo as they cooked.

Has anyone had this happen to them? Is that just how Sabrett's behave? By smell they seemed to be good, but by looks they were disgusting.

Thanks

Aug 01, 2009
chromacosmic in General Topics

Tim Tam

Do the Tim Tam sip, or the Arnott's sip!!

Fetch a hot or cold drink , hot is better in my opinion, and a Tim Tam or 3.

Nibble off 2 opposite corners, making your cookie into a little straw

Suck up your drink and pop the whole cookie into your mouth before it implodes. Move extra quickly if you have a hot drink. Hot drinks + Caramel Tim Tams = Extra Goodness

I had to search really hard at Target for them the other day. They were on some random top shelf, no where near the other Pepperidge Farm stuff. I hope they're still there next time I go. World Market is on the other side of the planet from me and they don't have caramel.

Jun 26, 2009
chromacosmic in General Topics

When is "buttercream" not buttercream?

"OLEAGINOUS".......what a wonderful word!

Jun 26, 2009
chromacosmic in General Topics

What is a Funny?

Thanks krhodes, glad to have that cleared up, sort of an Emperor's New Hot dog kind of thing, huh?

And the whole Western/Denver thing, don't forget we're a state that pronounces Buena Vista with a looong "u" like view, Bue-nah Vista (vista like Microsoft pronounces it). don't expect all of us to make sense with our culinary terms. We speak our own language here and I (mostly) love it, or love to laugh at it.

Jun 26, 2009
chromacosmic in General Topics

Your latest 'addiction'?

Hahahaha, I broke out the emergency rations when a Vietnamese coffee attack struck a few weeks back, but I didn't have any sweetened-condensed, just cajeta. That toasted caramel goodness and coffee, woohoo!

Jun 13, 2009
chromacosmic in General Topics

When is "buttercream" not buttercream?

Ugh, you have my sympathies. Here we have a local chain of grocery stores and they make THE CAKE that seems to show up at every birthday, graduation, office party I attend. Everyone absolutely loves them. Their icing is just as you described and just horrible in my opinion, but its so popular they have started selling it in tubs, for what I don't know, to spoon directly into your pie-hole?!? I just wandered over to their site and looked at the cakes, they are calling that abomination buttercream, not even bothering with calling it buttercreme. The closest that icing gets to butter is that the bakery butts up against the dairy department. The sad thing is they make a really nice chocolate frosting, which they call "chocolate fudge" and a good pound cake too, but all anyone ever chooses is the so-called buttercream over their puffy, airy yellow batter cake. Again my sympathies, its sad day when you have cake in front of you and its not worth eating.

Jun 13, 2009
chromacosmic in General Topics

What is a "Chicken Oyster"?

Next to those crispy bits of stuffing that poke out of the front of a roast turkey, a chicken/turkey oyster is my favorite cook's treat. On one of those days when I am weak and buy a rotisserie chicken and am smothered by the aroma in the car on the way home, the first thing I do when I get home is slip one (or both) oysters out of the bird and into my mouth.

Jun 12, 2009
chromacosmic in General Topics

Eve--am I the only one?

Oh sure, I definitely see your point about new experiences and learning what you like/dislike. When I said I'm meh about a course I mean an ingredient that no matter how spectacularly or innovatively prepared, won't really interest me. I'm never going to say "damn, that was the best cauliflower ever, I wish I had more" and I just have no love for certain oily fishes. Then when its followed by a course that has me wanting to lick the plate, I have regret that I suffered through the mackerel only to have a teeny tasting portion of something fantastic.

I agree with you about the wine, one would think they would want to sell plenty. I will adopt your theory, perhaps they are not calling me a lush by not offering me more, perhaps they are worried I will think they are calling me a lush, an important difference!

My, my monkey, you do get up early in the morning and manage to make so much sense. I'm in awe.

May 12, 2009
chromacosmic in Washington DC & Baltimore

just asking a dumb question

Check out the Food Lion on West Broad, just east of Libbie, across from the Libbie Place SS/Target. Its a Bloom in every respect, except for the name change and just about my favorite place to grocery these days. The FL on Forest Hill Ave is under renovation and was nicer last time I was there, but not quite done, so not sure if it will be a Bloom. It was my understanding, from speaking with the peeps at the Broad Street store that they were going to convert a few stores before doing any re-branding/marketing. (ps: as much as I love that store, I find the parking lot a little sketchy and lonely after dark)

May 10, 2009
chromacosmic in General South Archive

Eve--am I the only one?

I can't speak of experience in Eve's tasting room, but just wanted to say ditto about the wine. I feel like they've cut me off or something! I'm not a lush, just one more glass, please. Tasting rooms/menus are so tempting, but then I always seem to find one dish that I'm just meh about or one that I so wish I had as a main dish portion. It ends up frustrating me. I'm sure I would be even more flustered without enough wine to see me through.

May 10, 2009
chromacosmic in Washington DC & Baltimore

Sashimi - identification help?

Mackerel, or Saba, you described it perfectly. The vinegar is both for flavor, to cut the oiliness some and also part of the preparation. Mackerel spoils quickly and it also has a tough outer layer on the skin. It is cured for a few hours in salt, that allows the tough membrane to be peeled away while leaving the pretty skin behind. It is then bathed in rice vinegar, to remove the salt, cut the oil and add another layer of preservation. Mmmm....chirashi!

Apr 04, 2009
chromacosmic in General Topics

truly the best crab cakes i have EVER tried!

Ugh! I didn't realize Tyler Florence had stooped to that level, I used to think he had one of the few decent shows on Food Network. I'm guessing he means pour in your olive oil while counting to two, but that is so vague considering differing openings on bottles. Rachel Ray does the same thing, except her saying is "two turns of the pan." I'm someone who never cooks with exact measurements and find it a pain to be precise when writing recipes, but even the amount of oil used really does make a big difference. Get the amount right and you're sauteing, too much and you're sort of steaming/poaching your ingredients (and greasing up your final dish).

I know Rachel Ray's moronic phrase because I sometimes watch her and Sandra Lee, aka the boob chef, as sort of a guilty pleasure. Its magnetic, like a train wreck, I can't avert my eyes. I'm waiting to see how bad can it get, weak instruction, bad safety, but mostly for the cringe inducing shortcuts like "tiramisu" made from vanilla pudding cups! I always reach a tipping point and then I can't get to the remote fast enough!

So, yeah, bummed Tyler Florence is going down that road with his recipes. I'm all for making cooking more approachable, but this is weak.

To raygunclan: this Virginian, loves Old Bay, but thinks good crab shouldn't be covered up with much, if anything at all. At its current price, you should definitely be tasting and appreciating its natural richness, with minimal enhancement. I think this recipe sounds quite nice and I love the looks of that aioli recipe.

Apr 04, 2009
chromacosmic in Home Cooking

Ideas for Nutella and Marshmallow Cake?

Hey,

This sounds doable, definitely. I have a recipe, from the Nutella website that I haven't tried yet and it uses that abomination, cake mix, but I was intrigued enough by it to copy it into my recipe software. You might get some inspiration from it. Marshmallow topping would work well for you, a trip under the broiler or a torch would make it look and taste great. Keep a pitcher of hot, hot water nearby and dunk, then clean off your knife in between slices and it shouldn't get too messy. Now I wanna make cake!

Ingredients

1 cup nutella divided
4 large eggs divided
18 1/4 ounces yellow cake mix
1/2 cup buttermilk
1 cup confectioners' sugar
2 tablespoons Frangelico



Instructions

1. Preheat oven to 350 degrees.
2. Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray).
3. In a small bowl whisk together 2/3 cup Nutella and 1 egg.
4. Blend until completely smooth and set aside.
5. In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
6. Scrape down sides and increase speed to medium for 3 minutes more.
7. Remove 1 cup batter and mix into nutella/egg mixture.
8. Pour batter from large bowl into Bundt pan.
9. Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
10. Smooth top of cake batter.
11. Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
12. Cool cake in pan for 15 minutes.
13. Carefully invert onto cooling rack and remove pan.
14. While cake cools, make glaze.
15. GLAZE:.
16. Whisk together confectioners sugar and Frangelico liquor until smooth.
17. Drizzle over cake.

Apr 01, 2009
chromacosmic in Home Cooking

What is a Funny?

Hahahahaha, no glass of the James this time. Milk is my usual drink of choice, regular, not butter. Sad to report, the milk machine has been gone for a while now. God knows I love milk machine milk! I looked up and down the counter the other night and everyone was drinking either milk or little glass cokes. At least the little glass cokes haven't gone away. We only make it there about once a year, so I soak up as much atmosphere (and grease) as I can.

Apr 01, 2009
chromacosmic in General Topics

What is a Funny?

One the menu at a righteous dive in Lynchburg, Virginia. The Texas Inn aka The T Room. I'm sure its on menus elsewhere too. Whatever the Funny is, its cheap, under $2 I think. I've always been too timid to order, wondering perhaps if its some joke item to catch non-regulars and I've never heard anyone order it while I have been there. Plus I'm too full from my Cheesy Western (all the way) and a Bowl (with) to order anything more. Does anyone know what it is? Its kind of difficult to google, since funny food, menu, recipe, whatever I tried, comes up with anecdotal stories of dining out or the like. Kind of the same problem I had while trying to find a website/menu for the stupidly named Eat Restaurant in Virginia Beach. Try looking that one up! If anyone knows what a Funny is and maybe its origin, I would love to know. ~Cheers

Mar 31, 2009
chromacosmic in General Topics