amethiste's Profile
Recipes using clover?
Hello All,
I need a recipe that uses clover. I didn't even know that clover was edible (to anyone but the bees that make clover honey anyway). Any recipes would be much appreciated!
Barritt's ginger beer
I've seen Gosling's ginger beer in the Baltimore area Giant's supermarkets. I find Gosling's similar to Barritt's in flavor. I know http://www.perfectpourcolumbia.com/ The Perfect Pour in Columbia carries Barritt's ginger beer.
Tiny Flies in my Mint Plant
Hello All!
I have a mint plant in a window box. Little tiny gnats or flies keep attacking it. The leaves get little brown spots and brown bumps appear on the stalks. How do I get rid of these pests before they kill my plant?
Thanks in advance.
Pig Roast in Harpers Ferry/Charlestown Area?
Are there any barbecue caterers in the area?
Pig Roast in Harpers Ferry/Charlestown Area?
Some friends of mine are having a graduation party for their son at their home in Harpers Ferry, WV. Does anyone know of any caterers that will do a pig roast on site? Thanks in advance.
Country ham -- how to cook it?
The ham came out great. I started soaking it on Thursday to serve on Sunday. I came across a recipe in the cookbook "Spoonbread and Strawberry Wine" by Carol & Norma Jean Darden. The recipe called for apple cider, apple cider vinaigre, bay leaves, and brown sugar to be added to the boiling liquid. I was going to do this but as I was filling the (borrowed) crab pot I discovered there was a crack in it. So I placed the ham skin side up in a roasting pan with some of the liquid I planned on simmering it in, covered it in aluminum foil. Then I cranked the oven up to 500 and cooked it for a half hour. then I cranked it down to 350 to cook for another 4 hours. Right before dinner we sliced the skin off and scored the remaining fat. We coated the ham with a pineapple juice and brown sugar glaze and studded it with cloves. Back in the oven for another 1/2 hour. It was a hit. Thank you everyone.
Country ham -- how to cook it?
I'm from southeast VA so this recipe sounds like home. I might have to try this with the leftovers.
Country ham -- how to cook it?
Thanks for the tip. I feel so much better aboout the process nbw
Country ham -- how to cook it?
I am resurrecting this very old thread because I am cooking a country ham this Sunday. I have a 16 pound ham. I plan on soaking it in a cooler, changing the water out every 12 hours starting Wednesday evening. On the day of, I plan on simmering it in a large crab pot on the stove for 20 minutes per pound. I will then bake it in the oven with a brown sugar glaze for 25 minutes.
Does this sound like a good game plan? Thanks in advance!
Where to buy country ham in the Baltimore area?
I want to serve country ham at a dinner party for about 12 people. I can buy a ham off of Smithfield Ham's website but I was wondering if there are any local sources for country ham. I live in Baltimore and work in PG county so anywhere in the 95/295 corridor is doable.
Thanks in advance!
Dinner for 7 this Saturday night in Baltimore - B&O closed that night
So we went to Salt. They accommodated the 7 of us well. anticipated that parking would be horrific so 6 of us took a cab. We started with cocktails and appetizers. 4 of us got the legendary fois gras and kobe beef slider. We also got the duck fat fries with the trio of aioli. The black truffle aioli is phenomenal. I got the Grilled New Zealand Rack of Lamb with
Gruyere spaetzle mac & cheese, Swiss chard, mission fig demi-glace. The '08 Castano Monastrell that the servers suggested complimented the lamb and figs perfectly. The crab cakes were the best I've had in a while. Even though we were stuffed we made room for dessert. had the trio of ice creams. Candied Ginger, Dark Chocolate Hazelnut and Brown Sugar and Banana ice creams each graced their own tiny cone. The apple cake with candied bacon and cherry cardamom ice cream was also a hit. The wait staff was gracious and accommodating - even when we split the check 7 ways. All in all we had a great time.
Dinner for 7 this Saturday night in Baltimore - B&O closed that night
I'm having a group of college friends come to visit me here in Baltimore. We went to culinary school together 20 years ago so I want to choose something very special. After reading the reviews for B&O I was all set to make a reservation, only to find that they are having a wedding that night and are closed to the public. One of my friends says he wants to have fois gras. I'm looking for something a bit upscale with a good bar. Thanks in advance all.
Have you ever "trained" yourself to eat something?
Now I do like green beans. Szechuan green beans are one of my favorite things. Green beans don't have the texture that say kidney, pinto, navy, cannellini etc. beans have.
Have you ever "trained" yourself to eat something?
I read this whole thread to see if anyone has an aversion to beans. I grew up in the South, have graduated from culinary school, had a career in food service and I am an adventurous eater. However beans simply taste like vomit to me. Part of the reason could be that my mother was not a good cook when I was a child. Her idea of cooking was 1 can of beans + protein + s&p + 5 minutes cooking = dinner. Chili was a can of kidney beans heated up with a can of tomatoes and ground beef and chili powder. I was well into my 30's when I ate chili again, without beans of course. The thought of baked beans makes me retch.
I have trained myself to like hummus. I would like to learn to like beans so that I could enjoy authentic Mexican food without worrying if beans are in the dish. I would also like to enjoy the rice and peas that come with a Caribbean entree.
I have learned to like wine, olives, and beer but beans, legumes, and peas are still firmly on the DO NOT EAT list.
Restaurant tourist traps
My family and I visited New Orleans in the late '90's. While we were checking in we asked the front desk clerk where he ate lunch. He directed us to a very small hole in the wall off of Canal Street (IIRC it was the opposite end of Canal from the French Quarter) called Two Sisters. It was one of the best of several great meals we had on that vacation. I've retold this story many times and everyone assumes I mean the very famous "Court of Two Sisters". This was a very tiny place that made everything from scratch to order. I remember it was off of a dirt road. I wonder if it survived Katrina.
So maybe a better question to ask the staff is "Where do you eat?"
Top Chef and we're off! (possible spoilers)
I was wondering if those were tribal ears or wierd earrings. Has anyone noticed the extreme amount of body art this season? Does it seem that there is more this season that usual? Is the tat the new fauxhawk?
Top Chef and we're off! (possible spoilers)
I was wondering the same thing. It is reminiscent of the "I'm not here to make friends" woman from a couple seasons back. She got cut first.
Top Chef and we're off! (possible spoilers)
3 from Baltimore as well.
Also the French chef is actually wearing a cravat. How on-the-nose is that?
Top Chef and we're off! (possible spoilers)
"No way I'm getting beaten by a girl". Wow
Firefly Sweet Tea Vodka
I saw that Corks in Federal Hill has Jeremiah Weed Sweet Tea vodka at the bar. The bartender had not tried Firefly so she was not able to offer a comparison. I was too busy drinking the Cucumber Tom Collins to try.
Roro1831 would you please post your results? Thanks! :-)
What's your favorite thing to dip french fries in?
My usual ff dip is ranch dressing. However, if I am having a bacon cheeseburger with rosemary garlic fries at my favorite local Belgian style brew pub, I dip my fries in the excellent mayo that comes on the side.
Fresh World International Supermarket - Pasadena/Glen Burnie
I went here for the first time today. I thought the grocery store was as good as H Mart. I got 3 ribeyes for $6.00 so I'm happy with that. I trued the sushi bar as well. I got some sushi to go. It was about 7:40 pm and I was told that they closed at 9. The sushi chef said that all that was available was the pre made sushi. He picked p 3 boxes and told me I could have them for $10. One box was marked $3.99 and two boxes were marked $6.99. I was really in the mood for nigiri and these were rolls but I figured it was a good deal and took the 3 for $10 deal. Now that I am home I see I have an eel roll with mango and two other rolls with mango, avocado and some sort of pickle. I realize that there is no such thing as a free lunch but this is ridiculous.
Has anyone had sushi here?
Family foods I thought was normal
My Mom used to give me pieces of raw hamburger as a treat when I was a child.
Gosling's 151?
I tried Goya Ginger Beer after reading the responses to the D & S recipe on chow. I like the Goya much better. It burns going down though.
Gosling's 151?
Wow, I think I will stick to one D & S. I used Reed's Ginger Beer but I think I need to get hold of another kind. I felt that the drink was a little too citrusy.
Gosling's 151?
So I bought a bottle of Gosling's to make jerk marinade and perhaps some dark n stormy's. This morning, while making the marinade, i noticed the bottle is 151. Has anyone tried this? Is there any difference besides the octane? What would you use it for?
Firefly Sweet Tea Vodka
I bought this yesterday and mixed up a special cocktail for myself and some friends. I mixed sweet tea vodka, spring water and simple syrup. It turned out to be good and deadly. I need to buy more. :-)
Recipes You've Never Heard of Outside Your Family
I think you are right alkapal. I was born in '71 and remewmber Mom having that mold when I was a little kid. I still like lime gelatin salad...
