What is/was for dinner?

[Scepticalscribe]

ok, I'm on-board with that on a Later Discovery. Thank you for Shakshuka!

What I'm really amazed-about (right now) is the possibility that the ME did not get introduced to tomato(e)s until the mid-16th C!

What a weird thought.

Shakshuka is amazing; I first came across it in a recipe in the Financial Times a few years ago, and wondered where this treasure had been all of my life.

Originally, it hailed from the Middle East, and North Africa, where it has even appeared as a breakfast dish.

I could never summon up the energy - I'm not a morning person by inclination or temperament - to prepare this for breakfast (though, if some kind soul offered, I would be delighted), but have prepared it in the evening, where, with flatbreads (and coffee) it is delicious.

 

[splifingate]

I had expectations of tonight's meal that were to sadly go unrealized..... Been rather a while since I'd last had a quiche and so I'd forgotten the general blandness of it!

Do you prepare your own crust?

I started using the "all-your-coins' pre-bake/treatment to my pans a handful of decades-ago, and it truly works-a-treat!

Well-prefer a butter-crust, but lard (or (in a pinch) Crisco) really flakes it.

After making my own baked-delights, everything I get in the RW is just, *meh*

Kinda like ordering flounder in Minnesota . . . ok, but . . .

 

[splifingate]

There is a new Afghan restaurant that has recently opened in DC

Of-course: seems obligatory that everything exciting happens *after* I leave (DC was my hometown for 22y)!

What do they name themselves?

 

[Scepticalscribe]

Curiously enough, I have not yet run across a D.O.P. Balsamic but am hoping one day to discover and able to purchase one with that prized D.O.P. designation on its label just to see how different or distinctive it really is compared to my favorite Balsamic vinegar.....

There are several grades of Balsamic, and, as with wines, quality is determined by age, (and thus, price).

The colour of the cap on the bottle (respectively, white, silver, and gold when the Balsamic has come from Modena) reflect the age, (as, also, unsurprisingly, does the price).

Now, even when flush with funds, I never treated myself to the gold cap versions of balsamic vinegar - even ten, twelve years ago, they were €30/£30-35 per bottle, (and 20-25 year old) more now - but, when in funds, I have had the silver cap versions, (15-20 year old), and the quality that leaps out at you is the sort of smoothness - and smooth sweetness - that you get with aged whisky, aged port, aged cognac, aged red wines, alcoholic beverages that that do not have that savage tannic bite of cheap alcohol.

So, incredibly smooth, and an understated sweetness that is perfectly and elegantly balanced with the tartness one expects from a balsamic vinegar.

 

[Clix Pix]

Do you prepare your own crust?

I started using the "all-your-coins' pre-bake/treatment to my pans a handful of decades-ago, and it truly works-a-treat!

Well-prefer a butter-crust, but lard (or (in a pinch) Crisco) really flakes it.

After making my own baked-delights, everything I get in the RW is just, *meh*

Kinda like ordering flounder in Minnesota . . . ok, but . . .

Heck, no! This was an already-store-prepared Spinach quiche that I noticed in the deli department of my local grocery store today and picked up on impulse. I am not a cook. I use my microwave far more frequently than I use the oven. I appreciate good food but I really am not all that skilled at actually preparing it! However, I am pretty good at doctoring up something which I think could be better with a little help...... This quiche would've definitely benefitted from such treatment this evening but I didn't know until I actually ate it.

 

[Clix Pix]

Of-course: seems obligatory that everything exciting happens *after* I leave (DC was my hometown for 22y)!

What do they name themselves?

I don't recall the name off the top of my head, I'll have to look back at one of Tom Sietsema's reviews or reference to it in one of the weekly chat discussions. It was mentioned in yesterday's chat session, actually, so shouldn't be hard to find the name in there. I'll take a look....

I've been here in the DC area since 1967, when I graduated from college in West Virginia and then almost immediately came here to attend the Catholic University of America to work towards a master's degree in Library and Information Science. Met my husband here, we married, we stayed in this area, as time went on both of us having professional jobs in the vicinity, and (well, now, many years) after his death I have continued to live here. The DC area (especially the Northern Virginia suburbs) has long since truly been "home" now.....

 

[splifingate]

Heck, no! This was an already-store-prepared Spinach quiche that I noticed in the deli department of my local grocery store today and picked up on impulse. I am not a cook. I use my microwave far more frequently than I use the oven. I appreciate good food but I really am not all that skilled at actually preparing it! However, I am pretty good at doctoring up something which I think could be better with a little help...... This quiche would've definitely benefitted from such treatment this evening but I didn't know until I actually ate it.

Ha! Fair 'nuff The froze Spináche Lasagna from TJ is particularly decent....

I'm re-exploring my (earlier) 'Chili', but over-top some dented cavatapi.

I enjoyed a lemon-drop to carry me over until completion.

I have kale I intended to steam, but that shall have to wait for tmrw.

 

[Clix Pix]

Without getting up to go and rummage through the cabinet in the kitchen I think that the Balsamic Vinegar I love so much and have been able to purchase from Sur La Table over the years is a 12-year-old aged one called Alico-Fattoria..... in doing a quick search online at the Sur La Table site the bottle looks the same as what I've got in my cabinet, but I'd actually have to go and grab my bottle out of there and look at the label to be sure. Whatever it is, the stuff is delicious! I don't remember the color of the cap or label, but, yes, it has always been expensive. I noted when looking at the site tonight that, yep, the price has jumped significantly since the last time I purchased the stuff. I don't care, it is so delicious that to me it really is worth it! Fortunately it is not something I need to buy frequently.

 

[Clix Pix]

Ha! Fair 'nuff The froze Spináche Lasagna from TJ is particularly decent....

I'm re-exploring my (earlier) 'Chili', but over-top some dented cavatapi.

I enjoyed a lemon-drop to carry me over until completion.

View attachment 2330144

I have kale I intended to steam, but that shall have to wait for tmrw.

Lemon drops....lemon candies..... you really need to get your hands and mouth and taste buds on Maynard Bassett's Sherbet Lemons from the UK..... Ah, bliss!!! ; Absolutely glorious candies. Ask SS, she'll tell you, too! These are from the UK but happily for us Americans are available via Amazon and I periodically order them. Warning: the things are addictive!

 

[Clix Pix]

Of-course: seems obligatory that everything exciting happens *after* I leave (DC was my hometown for 22y)!

What do they name themselves?

Alrighty, I hopped back into the Post's website and specifically looked for restaurant reviewer Tom Sietsema's articles and hit pay dirt pretty quickly when it came to new Afghan restaurants: the one he most recently reviewed is called "My Kabul" and is in Laurel, MD.

Review | This new Afghan restaurant deserves more diners to appreciate it

My Kabul in Laurel opened in the spring after Khalis Noori couldn’t find a place for fellow Afghan refugees to come together.

www.washingtonpost.com

In the context of his review Tom also mentioned Afghan Bistro, which is in Springfield, VA. I don't think there are a lot of Afghan restaurants in the DC area and actually, these two may be it for the time being. I'd love to try one of them sometime! I have a friend who lives in Laurel, MD, but for various reasons it's been a while since we've been able to spend time together. Maybe if/when I next get up to that area we can try out "My Kabul," and see if we like the food.

 

[Clix Pix]

Still thinking about that balsamic vinegar and having a vague recollection of maybe the last time I purchased it getting it from Amazon rather than Sur La Table.....so had a look, and voila, yes, Amazon does carry it and yes, it is definitely a a gold label product (not surprising given that it is aged 12 years before being offered for sale).

Fattoria Estense Balsamic Vinegar Gold Label, 8.5 Fluid Ounce​

Brand: Fattoria Estense
4.2 4.2 out of 5 stars 57 ratings


Looks as though they've changed the name slightly but the bottle still looks much the same.....

Also while I was in there on the Amazon site I thought to check on my beloved Agrumato Olive/Lemon oil, and, yes, happily that is still available for me to order again when I need to do so, too. I don't use either of these too frequently but there are definitely occasions when I want to use one or the other for a specific purpose. The balsamic vinegar is absolutely gorgeous gently sprinkled over a Caprese salad. Nothing more needed! The Agrumato olive/lemon oil comes in handy when I need a little touch of oil and I find it much more interesting to use than plain olive oil. It also offers the benefits of both plain olive oil and lemon oil without either being too overwhelming, yet offering a delightful taste experience.

 

[MBAir2010]

You have absolutely nothing to lose, MBAir2010, by experimenting and incorporating such . . . only you will know what sits-well with your experience.

thank you, splifingate that reply was very informative and insightful.

Since I have not ate beef this century, I would not know the difference
mostly chicken (via propane0 and a sausage with spaghetti which is stove top.

Ii wil try to investigate this today since I am headed to a "fresh market" store.

 

[splifingate]

Lemon drops....lemon candies..... you really need to get your hands and mouth and taste buds on Maynard Bassett's Sherbet Lemons from the UK..... Ah, bliss!!! ; Absolutely glorious candies. Ask SS, she'll tell you, too! These are from the UK but happily for us Americans are available via Amazon and I periodically order them. Warning: the things are addictive!

Luckily, I am addicted to addictions!

I'll give a look at my local Famer's . . . they do an excellent job of stocking Multi-Nationals

 

[splifingate]

I don't think there are a lot of Afghan restaurants in the DC area

This holds-true to most places I've lived . . . DC was a wonderful place to be, as it felt like the Whole World was represented there, in some way.

Do you happen to know if Zed's in Georgetown is still extant?

 

[splifingate]

thank you, splifingate that reply was very informative and insightful.

Since I have not ate beef this century, I would not know the difference
mostly chicken (via propane0 and a sausage with spaghetti which is stove top.

Ii wil try to investigate this today since I am headed to a "fresh market" store.

You're welcome!

I understand; and I also understand that one does not necessarily need to follow an "urge" which is not there.

Since that's the case, avoid the "burger" or "sausage" offerings . . . they have some sort of special biochemical/seasoning/ineffable that you might find offending.

Look to the general "plant-based-ground" offerings, which are more generic, and (maybe) more applicable to your use-case-scenario <smile>

 

[splifingate]

I don't recall the name off the top of my head, I'll have to look back at one of Tom Sietsema's reviews or reference to it in one of the weekly chat discussions. It was mentioned in yesterday's chat session, actually, so shouldn't be hard to find the name in there. I'll take a look....

I've been here in the DC area since 1967, when I graduated from college in West Virginia and then almost immediately came here to attend the Catholic University of America to work towards a master's degree in Library and Information Science. Met my husband here, we married, we stayed in this area, as time went on both of us having professional jobs in the vicinity, and (well, now, many years) after his death I have continued to live here. The DC area (especially the Northern Virginia suburbs) has long since truly been "home" now.....

AH, whoa! My Mom was Dir. of Libraries for GMU (my Alma) till 1998 . . . was hatched in the Midwest, but FFx is what my Heart tells me is my Home Town <s>

I grieve the loss of your Partner.

But, I digress.

What will you be making for this night's pièce de résistance?

 

[splifingate]

SO, I bought a roaster chicken, today.

'Elle n'a pas sa voix', but I will honor Her legacy in what ways I can.

The Love of my Heart is flying-in from DEN at some ungodly-late (early?) hour, and it will be lovely to season the house with the scents of homeliness.

no-salt peas, baked sweet potato(e)s [natural], and mushed red pots. (H&H will have to suffice, as Whipping was not on the shelf).

I will use the carcass to make bespoke chkn-soup, later (another story, for another day).

[edit: food-photo-pron]

Basted again, then moved 90%of the juice over to a storage tub (for later use (chkn-soup, coming to a kitchen near me)), and put Her back in the oven.

I am conservative in some ways, and liberal in others . . . I am extremely liberal in my use of garlic

uh-oh! time to get the swt-pots baking!

 

[Clix Pix]

This holds-true to most places I've lived . . . DC was a wonderful place to be, as it felt like the Whole World was represented there, in some way.

Do you happen to know if Zed's in Georgetown is still extant?

Just ran a Google and, sorry, Zed's Ethiopian Restaurant has closed; it apparently closed some time in 2011.

 

[Clix Pix]

AH, whoa! My Mom was Dir. of Libraries for GMU (my Alma) till 1998 . . . was hatched in the Midwest, but FFx is what my Heart tells me is my Home Town <s>

I grieve the loss of your Partner.

But, I digress.

What will you be making for this night's pièce de résistance?

Leftovers! Having another bowl of spaghetti with the delicious sauce tonight.....

Oh, how cool, your mother was a librarian, too! GMU has grown immensely since you were there, I daresay! It has earned steadily higher rankings over the years and can easily compete now with some of the other well-known schools in Virginia. We're blessed with an abundance of them, that's for sure!

 

[splifingate]

Just ran a Google and, sorry, Zed's Ethiopian Restaurant has closed; it apparently closed some time in 2011.

Yah, I got the same.

Unfortunate

Great times were had there.
Oh! the experiences!
Memory; well-served.

 

[Clix Pix]

Yah, I got the same.

Unfortunate

Great times were had there.
Oh! the experiences!
Memory; well-served.

Never had an opportunity to eat there but I'll bet I would've enjoyed it. Not sure what is in DC or the surrounding suburbs now as far as Ethiopian and other African restaurants are concerned.

 

[splifingate]

Leftovers! Having another bowl of spaghetti with the delicious sauce tonight.....

Oh, how cool, your mother was a librarian, too! GMU has grown immensely since you were there, I daresay! It has earned steadily higher rankings over the years and can easily compete now with some of the other well-known schools in Virginia. We're blessed with an abundance of them, that's for sure!

And you did dare, to say!

I plan to make chilly the leftover Chili, as Mr. Colon has duly requested respite <s>

 

[splifingate]

Never had an opportunity to eat there but I'll bet I would've enjoyed it. Not sure what is in DC or the surrounding suburbs now as far as Ethiopian and other African restaurants are concerned.

A lovely place to visit.

I once seduced a rather-nice . . . no: I'll not go there!

 

[Scepticalscribe]

Gravadlax, with butter, pickles, lemon slices, and ryebread.

Lots (I love gravadlax).

Light, but delicious.

 

[MBAir2010]

well, plant based beef was great!
I sauté some basic spices in olive oil, added crushed tomato sauce,
then added a healthy package of Abbots's ground beef which cooked very well.
I added that on a bed of white rice and for the first time this century digested "beef"
well not beef, just what the cow ate.

personally I hope in 30 years this is what everyone will consume.