Jun 13th, '09, 19:36
Vendor Member
Posts: 2084
Joined: Sep 24th, '08, 18:38
Location: Boston, MA
Jun 13th, '09, 21:22
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
I am generally not too much of a fan of eating out. I enjoy the flavors, but the heavier ingredients that they tend to use do not sit well with my digestive system at all. There are very few places that I enjoy going out to eat where I know the food will not make me sick. My favorite is an authentic Polish Restaurant that makes perogies and sauerkraut from scratch.
I absolutely love to cook. My favorite thing is to see what ingredients that we have and then figure out something to make with them. I enjoy experimenting and feel that recipes are often "guidelines" that don't need to be followed exactly. That has resulted in many interesting dishes, most good, but others not too great. The current favorite is a coconut cream pie recipe that I modified to be dairy free by using vanilla almond milk and coconut milk in place of the actual milk in the egg custard. It is amazing!
Currently in my cup is blood orange rooibos!
I absolutely love to cook. My favorite thing is to see what ingredients that we have and then figure out something to make with them. I enjoy experimenting and feel that recipes are often "guidelines" that don't need to be followed exactly. That has resulted in many interesting dishes, most good, but others not too great. The current favorite is a coconut cream pie recipe that I modified to be dairy free by using vanilla almond milk and coconut milk in place of the actual milk in the egg custard. It is amazing!
Currently in my cup is blood orange rooibos!
Jun 14th, '09, 01:31
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
I prefer to eat in, although after a long stretch of preparing dinners, I itch to go out to a restaurant!
I started the day with some Fujian Baroque, then later in the day had some Irish Breakfast.
Today is my wedding anniversary, but since it's our 28th and we've had lots of special restaurant dinners, we are going to be homebodies and have grilled burgers for dinner!
I started the day with some Fujian Baroque, then later in the day had some Irish Breakfast.
Today is my wedding anniversary, but since it's our 28th and we've had lots of special restaurant dinners, we are going to be homebodies and have grilled burgers for dinner!
Jun 14th, '09, 18:35
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
Jun 14th, '09, 20:39
Posts: 344
Joined: Jan 23rd, '08, 00:59
Location: Williamsburg, VA
I work at a very high end restaurant in Williamsburg called the Fat Canary and definitely get spoiled as we get to eat a meal of our choice.......just to make you all drool......Friday night my meal was a pan seared fillet of halibut over a lemon infused risotto surrouned by a saute of summer succotash topped with a softshell crab and a fistfull of jumbo lump backfin crabmeat topped with a white wine beur blanc sauce (we sell it for $38.95)..............Thursday night was a grilled Piedmonteese' Beef tenderloin with braised beef cheeks, yukon gold potatoes au gratin and a saute of wild mushrooms inculding morels, chantrals, porcinni and oyster mushroom................and I get to eat like this about 4-5 nights a week 
......definitely nice after a long day in the field of geology research/work....
*About to brew some shincha gyokuro from hoshino village
-Nick
......definitely nice after a long day in the field of geology research/work....*About to brew some shincha gyokuro from hoshino village
-Nick
Jun 14th, '09, 22:37
Posts: 344
Joined: Jan 23rd, '08, 00:59
Location: Williamsburg, VA
Running around and serving.......I wouldn't be surprised if I walk 10 miles inside the restaurant on a busy saturday night.........and as rich as everything sounds, the chef is really good about getting/using the freshest ingredients possible.....especially in the summer we have local farmers markets and he gets a lot of stuff from their so our menu honestly changes on a daily basis....the main portion of a meal (for example a grilled rack of lamb) will stay the same....but, Friday night we had it with a mint and pine nut cous cous, but yesterday it was served with grilled white baby eggplant......everything is very fresh and about as healthy as you can get without sacrificing flavor.
*On a side note....we have about 100 tea selections as well, but sadly only a few are actually loose leaf and nobody who asks for it really knows what they are doing as far as brewing temps, etc.
-Nick
*On a side note....we have about 100 tea selections as well, but sadly only a few are actually loose leaf and nobody who asks for it really knows what they are doing as far as brewing temps, etc.
-Nick
Jun 15th, '09, 12:20
Posts: 508
Joined: Apr 1st, '08, 12:43
Location: united states IL.
Contact:
silvermage2000
Every Saturday at noon I sit down to a plate of salt and pepper shrimp at my favorite Chinese restaurant. I have done this for over ten years and it never ceases to please me. Often I am joined by a friend or family members—everyone knows where I will be at noon on Saturday except when I travel. I sit in the very back of the restaurant where it is quiet.
The staff and ownership of the place has changed, but I and the shrimp have stayed. Once they tried to change the recipe slightly, but I insisted that it would not do and they serve me the old recipe. If they ever close I will have to get the recipe and try it at home, but for now it is something I can look forward to each week.
Of course tea is a part of the experience, but restaurant tea is rather plain and not exciting.
The staff and ownership of the place has changed, but I and the shrimp have stayed. Once they tried to change the recipe slightly, but I insisted that it would not do and they serve me the old recipe. If they ever close I will have to get the recipe and try it at home, but for now it is something I can look forward to each week.
Of course tea is a part of the experience, but restaurant tea is rather plain and not exciting.