chowser's Profile

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Need a buttercream icing recipe that is simple and classic!

I'll give it a try. It might work for whole wheat but if I'm putting all that cream/half and half/eggs in it, I'll forgo whatever potential health benefits there might be from whole grains! I'll enjoy it just as a splurge.

about 5 hours ago
chowser in Home Cooking

"Cutting edge" Restaurants in Washington?

I don't know. Maybe it hasn't entered their radar yet. If you do want good restaurants for a visit, try starting another post and you'll get a plethora of suggestions. You'll get better recommendations from people who are familiar w/ an area than those who attempt to cover the world.

about 6 hours ago
chowser in Washington DC & Baltimore

Need a buttercream icing recipe that is simple and classic!

Interesting. I don't know how I've missed that. Did you notice a difference?

I guess it's not that different from pate a choux.

about 7 hours ago
chowser in Home Cooking

"Cutting edge" Restaurants in Washington?

Which is why you shouldn't listen to the "usual suspects on the web" because that's not where you'll find great food. I'm surprised you haven't heard of Volt (Bryan Voltaggio), Rogue24, Minibar (Jose Andres?). If you want to start at the beginning, try the Inn at Little Washington. It might not be "cutting edge" but like French Laundry is worth trying.

about 7 hours ago
chowser in Washington DC & Baltimore

What to do with dried tropical fruit?

I put it in steel cut oatmeal w/ coconut. Or in greek yogurt.

about 12 hours ago
chowser in Home Cooking

Zojirushi Bread machine - Product Gummy??

Let it cool first before slicing. To get the best chew, make the dough in the machine but remove it to rise outside, best in the refrigerator and then bake it in the oven. The slow rise will make a big difference vs the heated rise from the machine.

about 12 hours ago
chowser in Home Cooking

Adding cocoa powder and semi sweet chocolate chips to pound cake

It's supposed to be slightly more cocoa to flour but I find a 1:1 works fine. Try adding a little instant espresso powder, too, to enhance the chocolate flavor. It won't make it taste mocha like but it does make a better cake.

about 12 hours ago
chowser in Home Cooking

Sprite and soy sauce

This book:

http://www.amazon.com/Soy-Sauce-Begin...

As I said it was fair at best but an easy read. The part about the soy sauce was interesting.

about 12 hours ago
chowser in General Topics

gravy making

Sorry, I should have phrased it better. I meant that if it asks for ounces, it generally means by weight. If it means by volume, it will specify fluid ounces.

I often seen recipes that do dry by weight and liquids by volume. Often enough that I don't think about it.

about 13 hours ago
chowser in Home Cooking

Need a buttercream icing recipe that is simple and classic!

How do you use it to make bread?

about 13 hours ago
chowser in Home Cooking

"Cutting edge" Restaurants in Washington?

There are quite a few. I thought the question was odd, as if DC didn't have any but was on the edge of it.

about 13 hours ago
chowser in Washington DC & Baltimore

Sprite and soy sauce

I was thinking that it is a great blend of flavors. They did talk about how everyone hesitated when presented with it but then loved it.

1 day ago
chowser in General Topics

Sprite and soy sauce

Perhaps if the book had been about artisanal sprite, it would have been any generic soy sauce and artisanal soy sauce. It was interesting reading about the difference in soy sauce.

1 day ago
chowser in General Topics

Adding cocoa powder and semi sweet chocolate chips to pound cake

What change in sugar are you talking about?

1 day ago
chowser in Home Cooking

gravy making

If it's by volume, generally it'll ask for fluid oz.

1 day ago
chowser in Home Cooking

Adding cocoa powder and semi sweet chocolate chips to pound cake

Is the cocoa powder part of the recipe or are you making a regular pound cake but want to make it chocolate? If it's the latter, replace some of the flour w/ the cocoa powder. Treat it like part of the flour either way. I like to sift the cocoa powder first to get rid of lumps. If the batter is thick, I wouldn't bother w/ the flour coating.

1 day ago
chowser in Home Cooking

Sprite and soy sauce

It didn't say but I think it was a glass of sprite with a tiny bit of the soy sauce. I can't imagine any more or it would be a salt bomb.

1 day ago
chowser in General Topics

Transporting deviled eggs?

Since 2007 when this was posted, one of my best impulse purchases is this Pampered Chef chiller that holds deviled eggs, among other things. It comes in handy often.

http://www.pamperedchef.com/our_produ...

1 day ago
chowser in Not About Food
2

Sprite and soy sauce

I was just reading a book (fair at best) about this as a drink--not regular soy sauce but artisan soy sauce. Has anyone had it? I'm wondering if it's along the lines of peanuts and coke, salt and sweet, and far better than expected?

1 day ago
chowser in General Topics

Don't YUCK my Yum... or maybe YES!?!

I wouldn't say you come off as xenophobic but provincial.

1 day ago
chowser in General Topics
1

Don't YUCK my Yum... or maybe YES!?!

I do not like
green egss
and ham!

I do not like them,
Sam-I-am.

You do not like them.
SO you say.
Try them! Try them!
ANd you may.
Try them and you may I say.

Sam!
If you will let me be,
I will try them.
You will see.

Say!
I like green eggs and ham!
I do!! I like them, Sam-I-am!
And I would eat them in a boat!
And I would eat them with a goat...
And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so goodm so goodm you see!

So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANHYWHERE!

I do so like
green eggs and ham!
Thank you!
Thank you,
Sam-I-am

1 day ago
chowser in General Topics
5

Request for mini reports week ending April 13

Sorry to hear you had a bad experience there. I've always been happy w/ the food, even the calamari. I wonder if going off hours makes a difference. I've only been when it's been busy and the food piping hot when it should be. Not everything is stellar (the bracciole was disappointing) but most things we've tried have been good, even the arancini and calamari that were no good for you, I haven't been in about six months. I wonder if things have changed.

1 day ago
chowser in Washington DC & Baltimore

Hot Pepper Jelly

It would be good to have it on both boards--one asking for recipes,one for store bought.

Apr 18, 2014
chowser in General Topics

Casual lunch just off 270

I do the drive often since I work at Ski Liberty in the winter. It's about half an hour from Montrose (speed limit is 65 mph past Father Hurley Blvd). Family Meal is at most 10 mins off the freeway. I wouldn't do it past 2pm but earlier is fine. In fact, google map says it's 45 mins now from Montrose to Family Meal and that's with traffic (3:30pm on a Friday). I'd say it's one of the best meals I've had in the area in the past year, including Range.

Apr 18, 2014
chowser in Washington DC & Baltimore

DCA to Fairfax, looking for one lunch and one dinner with these criteria

In Fairfax, there's Dolce Veloce. It's a wine bar but the cichetti are worth stopping by for.

Apr 18, 2014
chowser in Washington DC & Baltimore

"Cutting edge" Restaurants in Washington?

Apr 18, 2014
chowser in Washington DC & Baltimore
1

Cooking first time for girlfriend. Help!

I have a soft spot for chicken marsala since my husband made that for one of our first dates (and we've been married 20+ years). Something like this:

http://www.foodnetwork.com/recipes/ty...

Apr 18, 2014
chowser in Home Cooking

Casual lunch just off 270

That's what I was thinking when I recommended Family Meal. It's about half an hour north, just off of where it intersects w/ 70/15. You really can't beat it.

Apr 18, 2014
chowser in Washington DC & Baltimore

Corn Casserole?

That's the one my SIL makes for every gathering. She has to double it and even then it's the first to disappear. It's even better if you add chopped jalapenos.

Apr 17, 2014
chowser in Home Cooking

Hot Pepper Jelly

If you're looking for commercially made, Yyou might get more results in General Topics. If you want a recipe, I like ones that have more spices and cut the sugar. I like using the seeds for more heat. I don't use a specific recipe, though.

Apr 17, 2014
chowser in General Topics