sarosenthall's Profile
Does this vegetable gardening in a small space article ring a bell?
You know the feeling --read the article, now can't remember where I read it or find it again.
My best guess is that it was in Gourmet, in 2008 or 2009 (shortly before it closed). But may have been in another magazine since I have looked through back issues of Gourmet and can't find it.
It was about a couple who had winnowed down their vegetable gardening plantings to the very unique things they couldn't get elsewhere or that their family was just crazy about. And they had figured out just how much to plant to produce just the amount they needed for their small family, without lots of extras (there was a lot of succession planting going on), and to allow one thing to be planted after another had matured (or one thing inbetween other things), so that it all fit in this very small space. There was a list of the somewhat unusual varieties they had chosen, and the order of the plantings, and a sharing of why some things had made the cut and others gone by the wayside.
I had thought to myself when I read it, "I want to use this as a guide" and then I didn't mark it or set aside the magazine, and now it has been making me crazy each spring to try to find it.
If it wasn't in Gourmet, it could have been inBon Appetit. I also read Fine Gardening and Fine Cooking and Sunset, so it could have been in those, possibly, but I am kind of remembering how the article read and looked and it had more of the content-dense feel of Gourmet or Bon Appetit..And I am pretty sure it was in the spring. But again not 100% positive of that.
any suggestions would be so appreciated.
with many thanks, in advance
Best Dim Sum In SF
will be staying in downtown SF without a car next weekend. We are a dimsum crazed family, so plan on eating at a different dim sum restaurant each day. I have this thread bookmarked, so we're good to go. The question is: can we get to Koi on public transportation?
steak in Portland OR
A friend helped me get a great deal on a car! I promised him a great steak dinner for his help. Where would you suggest ? (He is not the foodiest of foodies, so (for example) he probably wouldn't appreciate (or even know about) Japanese Kobe beef -- just really good steak, impressive atmosphere...............
thanks, Susan
In Beijing soon -- recs near hotel?
My son asked me to post this for him.
He is going to Beijing on business for 5 days at the end of this week.
They are staying at the Premier Tianan Rega Hotel which is right at Tianan Men Square.
I have found some of your other restaurant suggestions, but not being familiar with Beijing, not clear where any were located. Are there that you would recommend some that are near his hotel?
Also, he is on a budget so getting a taste of well-prepared Beijing food and "good value for money" are always the priority. And again places that are near where he is staying.
For other recommendations that you think are worth the taxi ride to get there, how expensive is taxi fare to other parts of the city and how much time is involved? (he is going with a native Chinese speaker -- though not someone who has been to Beijing before -- so directions to taxi driver and ordering should not be a problem).
thanks, Susan
do I need to peel tomatoes for this gazpacho?
so here's what I think it's all about: even with the VitaMix, the peels take the longest to pulverize. And there were a few little bits that were just resistant to that final transformation. I didn't especially care that the soup was 100% liquid with no bits at all. The little bits that remained were really so few, and the pieces so tiny. But If I cared, I could have strained it. Or done it in smaller batches in the VitaMix. Or maybe just a longer time in the VitaMix. Or peeled the tomatoes.
thanks for all your input and the gazpacho clarification..............I got the recipe, though, from a local restaurant, and THEY called it gazpacho. So there you go.
do I need to peel tomatoes for this gazpacho?
this is Susan, the original poster. I think the VitaMix can be trusted to blend everything up, seeds, even cores (though I do cut those out). I think what I was really asking was whether you thought the recipe telling you/me to peel the tomatoes was about the peels being hard to get as finely ground as the rest of the tomato, or whether it might be a taste issue (like why you might peel a pineapple or something else where the skin as a different/more bitter taste than the rest of the fruit/vegetable)
do I need to peel tomatoes for this gazpacho?
making a gazpacho that is just uncooked tomatoes, bread crumbs, garlic and seasonings, blended together til smooth. I have a super duper Vita Mix blender, so everything gets processed as smooth as I need/want it to be. With that in mind, is there any reason I need to peel the tomatoes (which the recipe calls for) or can I just throw it all into the VitaMix and let it all get blended together?
thanks in advance for your help
Susan
Recommendations--dinner--Alexandria to Silver Springs
thanks for suggestions so far. More are welcome.........
Just to clarify, we want to AVOID going into DC, so think Alexandria, Arlington, Silver Springs, or anything on the driving route between Arlington and Silver Springs.
Anything Italian? Anything ethnic?
Anything more casual and less expensive?
great gardening article I read and now can't find...........Gourmet, I think??
Perhaps (I am oh so hoping!) one of you also read this article and can help me track it down.
It was about how the author had honed his/her vegetable garden so as to have it produce only the things that were otherwise unattainable or too expensive in the stores/farmers markets and at the same time not overwhelm the family with more produce or more of a particular type of produce ready at the same time.
So, I read that article and thought to myself, "Yes! I want to do that too." And then set the article aside and now for the last several years I've been trying to find it. To no avail.
If I had to say, my best guess is that it was in Gourmet, in the last year before it folded. And more than likely in the spring. But it could also have been in BonAppetit. And not necessarily in the spring. It was a somewhat lengthy article, so wouldn't have been in Sunset or Fine Cooking, which I also read.
Any hints, thoughts, etc would be SO appreciated.
Recommendations--dinner--Alexandria to Silver Springs
Meeting my cousin in a couple of weeks and looking for a fun place to go for dinner. We'll be meeting up in Arlington (but could go down to Alexandria for a good place) and ending up in Silver Springs, so anywhere in those three places or on the route would be fine.
Here's the challenge: I love to try new restaurants (read: great food, well-prepared, innovative approaches to food, creative chefs) and cuisines always (live in Portland Oregon so we are SO spoiled) and especially whenever i travel. However, my cousin is describes herself as a "meat and potatoes, chicken and rice, pasta and pizza" kind of girl. The plan is that I am going to suggest three possible restaurants to her, including one that might be a bit of a "stretch" and she'll choose. Please please please give me some ideas so we don't end up at Denny's. Good value for $$ is always preferred.
Fresh horseradish, now what?
So, one of our Passover traditions is seeing how STRONG our ground horseradish can end up. If you open the little container it's been stored in, and you swoon from the fumes, we consider it a good year. We always thought that the difference had to do with whatever root was purchased each year.
But from this thread, I can see perhaps it has more to do with how you make it. One hint is to WAIT to add the vinegar to let it get stronger/hotter. Like how long do you wait? 10 minutes? An hour?
Another hint seems to be to cover the bowl with a plastic bag, but I couldn't tell if that was to keep the fumes in the horseradish and not have them dissipate out, or it was to protect the cook?!
A couple of sites have suggested that the longer you store it, the stronger it gets -- but our experience is quite the opposite: by the next day, it is pretty wimpy. Maybe the trick is only to add the vinegar right before you want to serve it, I am wondering??
I think that last year sometime, I read an article (NY Times?) or heard on the radio (Lynne Rosette Kaspar??) about hints for making/keeping horseradish strong. Does anyone remember that source?
thanks in advance from the Potent Passover Horseradish Fanatics here in Portland Oregon!!
Koji Osakaya -- crazy about their salad dressing
I am addicted to this stuff. anyone have any ideas how to make? I asked and the waitress said mayo, sake, sesame oil and "other secret ingredients." What makes it orange? any ideas or suggestions most appreciated.
California desert -- lodging and eating recs please
We are planning a trip East from LA between Christmas and New Years, wanting to spend some time exploring the California desert. By this we DON'T mean the Big towns like Palm Springs as much as the "real desert." It will be a first time for us, so all your recommendations are welcome. Our ultimate destination will be more determined by the other amenities (lodging, dining, what to do).
We'd like to be able to hang out at a place where we can really relax (though not too expensive please) place and do day or half-day trips from there. Chains are not our style! As well, we like to explore new/interesting places to eat and while we don't expect haute cuisine there, an area with some fun (and good!) eating places nearby to check out would be a definite selling point! Hot tubs or hot springs, interesting places to hike/walk to, desert wildlife and plant life, antiquing and junking are also of interest.
Many thanks in advance for your suggestions.........................
Re: remember article in Gourmet last year?
There was an inspiring article last year around this time in Gourmet, about someone who grew a multplicity of vegetables, in succession, just enough to feed their family, and all types and varieties that were really special. Does anyone happen to know either the name of the article or the month of the magazine it was in?
Last Chinese Chef -- restaurants for taste of in LA?
Just finished Nicole Mones The Last Chinese Chef. Am visiting here in LA this week (Marina del Rey) and wondering if there is anywhere here you can get the sort of food he cooked for the contest.
We are in Marina del Rey and it would be great if we could stay on this side of town, but all recommendations welcome.
BTW, are eating our way through other recommendations (aka "Chicago native visiting Santa Monica", "2009 top picks", etc.)
Farmer's Markets, west side
There seem to be four Santa Monica markets: one on Wed, two on Sat at different locations, and Sunday. Which do you think is the best?
Farmer's Markets, west side
Visting my son 12/26 - 1/1. I LOVE to explore Farmer's Markets.
Which one(s) are your favorites.
He is living in Marina del Rey, so looking for something not terribly far away.
thanks, Susan
Chutney for gifts -- need to protect from metal lid?
Hey, I made this great chutney for Christmas gifts. The recipe says to not let the chutney touch metal (of the lid of the canning jar). I assume this is because of the vinegar in the chutney interacting with the metal of the canning jar lid? But these canning jar lids I got (just the regular Kerr ones at the grocery star), the lids have a white coating (some kind of paint) covering the brass metal that the lid is made of. Does this mean I can just go ahead and put the lids on and it will be OK? Or do I need to put a piece of plastic wrap on top of the chutney, before putting on the lid?
Tried calling the company but their line is busy busy busy.
thanks, Susan
gefilte fish--can I freeze it?
Just out of curiousity, I emailed Joan Nathan herself with my 2 questions. Her reply:
"Cook and freeze. I believe it works well although I have never done it. I now cook my gefilte fish for about 20 minutes and it is delicious."
paprkutr, maybe you should send her your canning jar idea!!
gefilte fish--can I freeze it?
I need to make a batch of gefilte fish for an early seder this weekend, and then I need another batch to serve the following weekend. It would be great if I didn't have to make it twice, but could make it all this Friday and then use some Saturday, and freeze the rest to use the following Saturday. But I want it to taste as great as it always does when it is freshly made. Do you think it will?
thanks, Susan
PS A related question: all the recipes I see have you cook the balls for HOURS. Each year I try cooking it for less and less time, and it still tastes great. Is there any reason you have to cook it for more than just enough time for the balls to be cooked through?
Are you going to Oaxaca soon? need favor
I am still trying to find someone who is going to Mexico and would be willing to get me a few boxes of Mayordomo Chocolate while there. The usual online sources (ie GourmetSleuth) are "out of stock" of it for the indefinite future. There is a shop in San Jose that does carry it, but the owner rarely ships so sorting out that out would be a challenge. Anyway, let me know--I would be so grateful.
Susan
Are you going to Oaxaca soon? need favor
If your mom is going to Oaxaca (or even Mexico City, as I understand from folks on this board that this chocolate is sold throughout Mexico), I'd be very appreciative if she could get me a box or two. Maybe ou can email me off list and we can sort it out: My email: sarosenthall@msn.com
Are you going to Oaxaca soon? need favor
I LOVE Chowhoud! Thanks for all the replies. Before posting, I did try searching online, and it looked to me as well that Gourmet Sleuth, while listing the Mayordomo on their website, was "out of stock" of it. I didn't call to see if this was a permanent or temporary situation. I will, though.
thanks so much for the info about El Oaxaqueno. I will give them a call tomorrow. I am in Portland, and perhaps if El Oaxaqueno doesn't ship, I will have to justify a trip to SF.
Does anyone remember what the box of chocolate costs if you are buying it in Mexico?
I certainly don't remember paying the equivalent of $9.75 (GourmetSleuth's price) when I got it there.
Susan
PS I prefer the orange box myself!
Are you going to Oaxaca soon? need favor
If you're going to Oaxaca soon, I have a favor to ask: I got this GREAT chocolate there for making Mexican hot chocolate), and I'm desperate for more. I thought it would be easily available in the US but it isn't. I was hoping someone was heading there soon, and you could bring some back. Of course I would pay you for it, and for shipping. Of course, as a CHOWHOUND, you'll want some for yourself as well. It's Mayordomo chocolate and for reasons I don't understand, is not available at any of the online gourmet food sites. Let me know. Susan. sarosenthall@msn.com
Recommendations for weekend visit?
Thanks for all the input so far
So many restaurants, so little time!!
But I think we're getting things narrowed down.
If you could only go to one of these, which would you choose, and why-- (this is of course my dilemna):
Jitlada, Babita or Palate Food + Wine
Susan
Farmer's Market worth a visit?
Years and years ago (before Farmer's Markets were a "regular" part of life), I remember a trip to the LA Farmer's Market (didn't know it by any other name than that.......I remember it as huge, and not open air) and was amazed! Coming to LA next weekend. Is it still something worth a trip? And, if so, what are your favorite vendors/food finds/places to eat?
thanks, Susan
Recommendations for weekend visit?
Servorg wrote:
Finally, for birthday recommendations (and probably most importantly - unless you have an unlimited budget) what is your price range? Are you looking in the same geographic area of Hollywood? Do you like any specific cuisine better than another?
For the birthday dinner, we are staying in Pasadena, so somewhere not too far from there would be good. Here in Portland, where I live, many of my favorite "special" restaurants all offer some version of "small plates", be it at an upscale Peruvian restaurant, a boisterous tapas place with great food, and a kinda Italian, kinda NW cuisine place again with lots of small plates, but everything exceedingly well prepared and kinda knock-your-socks off great taste. Price range: I really appreciate "good value for money" .........I'd like to spend $30-40/person, and we aren't big drinkers so that doesn't need to be factored in.
Recommendations for weekend visit?
I'm coming to LA from Portland Oregon for the weekend soon. I'm looking for some recommendations from you folks for some great places to try--we'll be mostly in the Monterey Park/Pasadena area, with a jaunt into Hollywood for a tour of the movie sets and possibly a trip to the Farmer's Market--I remember being awed by it 30 years ago but perhaps it is different now?? I have already found your running commentary on the Noodle House in Monterey Park and that is on our "must visit" list. That is exactly the kind of place we love, in any cuisine (Chinese, Thai, tapas, Japanese, local sourced, Mexican, whatever), with the main criteria being great food and great value for money, and definitely not your everyday chain restaurant scene. It is also my birthday that weekend, so perhaps a recommendation for a place for dinner that night that is a little more special but again great food is the most important criteria. And oh yes, where do you think is the best dim sum?
Cuisinart Griddler Jr GR-3?? [Moved from Home Cooking board]
Looks like Cuisinart has just come out with a new model, less expensive than their Griddler GR-4. Has anyone tried this? I am basically looking for something for pannini, for my 17 year old to use. I think she would like a "machine" better than the cast iron skillet and brick method.
need Ugandan recipe for potluck tomorrow [Moved from Africa board]
I want to make a recipe from Uganda for a potluck tomorrow night, but I am having trouble finding something. Anything would be fine, including dessert or appetizer, but it needs to be meat (chicken/beef/lamb/pork)-less. thanks for your help.
