Jan 28, 2021
Watch "How to make FUFU and EGUSI SOUP/STEW for your viral TikTok African food challenge" on YouTube
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Watch "How to make FUFU and EGUSI SOUP/STEW for your viral TikTok African food challenge" on YouTube
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Dirt Candy Officially Changed Our Lives
Dirt Candy Officially Changed Our Lives
That sounds so click-bait crazy, doesn’t it? I mean, no, Dirt Candy didn’t change my life. But it definitely made it better. Now that I know colorful bouquets of bread exist in the world, I’m feeling PRETTY alright. Seriously. Colorful bouquets of bread. Did I mention they’re covered in butter? Delicious, warm butter. And if you’re thinking you’ll see a picture of them, you’re wrong- because I…
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CountyClub is a restaurant in Lexington, Kentucky committed to exploring and expanding the American tradition of smoking meats using hardwoods and low temperatures. It examines barbecue classics by utilizing responsibly raised Kentucky cow, hog, sheep, goat, and chicken while applying flavor traditions from around the world.
@BBV
We've Got It Made (Sort of): Pavlova
I'm renewing our segment "We've Got It Made," in which we highlight our joint ventures in the kitchen. HTT is in the house, baby. After sitting on the recipes from the awesome Mrs. Wheelbarrow class on Easter Desserts for nearly a month, I up and went to the grocery store this a.m. to ensure I had all the ingredients to make a pretty pretty pavlova. Since I won't be here for Easter, I thought it would be nice to make it anyway. Mrs. Wheelbarrow's recipe comes from Nigella Lawson's take on the dessert (the link has measurements in metric - thus here's a handy converter - sorry, it's 10:15 on a school night, kids so I'm not typing out the recipe).
It all starts out with the baking sheets - circles drawn on parchment paper to ensure a nice shape for the mini pavlovas.
Then, the real fun is juggling the egg yolks to get all the whites. My over-eager juggling resulted in a few strands of yolk joining the whites -- which can totally corrupt the whole situation. I fished them out, but it may have been major blunder Numero Uno.
Then, I took to the bowl of egg whites with my hand mixer -- unlike the fabulous Mrs. W., I have no equally fabulous Kitchen Aid stand mixer. I have a $30 Michael Graves hand mixer from Target (thank you, wedding registry and fine person/persons who gifted it) and thus nearly throttled my hands and arms to their demise with all the mixing. After 7-8 minutes, adding the sugar incrementally, and no "stiff, shiny peaks" forming, I switched from the whisk attachment to the beaters and had a little more success getting the snow white foamy mix to get a little more substantial and less runny.
After 10 minutes with the hand mixer, I was over it and Scott was dubious of my capabilities to produce said shiny firm peaks of meringue. I folded in the cornstarch, vanilla and white wine vinegar, stirred it up, and dolloped the mix onto my circles (pencil lead side down, of course).
Not feeling entirely super about my pavlovas, in comparison to the super-firm ones we made in the class last month, I popped them in the oven at 350 degrees F and went about my business. Scott did the dishes. He rocks like that.
Thirty minutes later, I turned the oven off and kept the Pavlovas in the over for another half hour. I showered and read some of Tina Fey's Bossypants (it's a total chucklefest -- check it out!) and then before you know it, that 30 minutes is up and Scott is practically drooling (and admitting he ate the tiny dollop of meringue that colored outside of the lines while I was in the shower -- sneaky sneaky.)
Scott supervised me while I whipped the heavy cream, which means he yelled a little when I over-zealously battered the bowl of cream and smeared a little (ok, a LOT) on the kitchen table. And counters. And cabinets. But, whatever.
Topping the pavlovas with the cream and some strawberries soaked in a little sugar and triple sec, we settled down to eat our Sunday evening project. It was a little less chewy and dense than the one from Mrs. W's class, but Scott didn't know that, so he lapped it all up -- he literally licked the plate. (Sorry, hun, but that's blogging for you - we get to overshare way too much on the Internets.)
I think my fatal error may have been the errant yolks getting in the mix, but ah well. When your husband licks the plate, I think you're forgiven. And that's how we've got it made -- Good night!
A Pleasant Surprise: Tiffin The Indian Kitchen
Setting the scene: Friday night, low on groceries, and even lower on energy to cook.  The cast of characters: Erin and Scott, HTT bloggers with a desire for something different. The mission: A new place to eat, without the pain-in-the-ass travel time to Hell On Earth, I mean, Northern Virginia or DC. Final destination: Tiffin the Indian Kitchen, Langley Park, Md. Background info: Scott and I have visited Woodlands (vegetarian Indian) in Langley Park and wanted to see if Tiffin might be as good. Langley Park is a swath of commercial real estate between Takoma Park and Silver Spring, Md., dotted with tons of tiendas, liquor stores, and apartment buildings primarily housing a huge immigrant community here. It ain't exactly the flashy area we'd bring out of town guests or anything, but if you're looking for ethnic food, you can't go wrong. Erin: I knew I'd like this place when we first arrived because 1) all sorts of folks were seated to some insanely tasty-smelling food. The host seated us in front of a window where we could watch a kitchen worker skewering meat onto big metal hooks, feeding the tandoori ovens, and kneading naan and other breads. It was a perfect sight to see when you're hungry and curious ( and Scott's always hungry and curious). We decided forgo the usual pakora or samosa appetizer for something we'd never eaten. What did you think of the appetizer? (We had Dhai Vada - lentil donuts swimming in seasoned yogurt.) Scott: It was nice to try something different, but it was a little too cold and yogurt-y for my taste. Erin: Yeah, the cold temperature was a total shock to my palate. It was kind of cool (no pun intended) but at the same time, a little odd. But, my entree, the Bharwaan Baigan Curry - adorable baby eggplants roasted whole and swimming in a nutty, creamy curry sauce - was fantastic. I wanted to lick the serving dish, but that would not have been exactly prudent. The lime soda was a little too sweet for my taste, but it definitely helped to cool down the temperature on the curry. Scott: My ground lamb Palak, cooked with spinach, was heavenly. The metal skillet it was brought out on was sizzling hot and fresh. The mango lassi was nice, too - the right consistency, not too thick or thin. They definitely use fresh mango pulp. Erin: The meal was super-affordable and we had leftovers that we just scarfed down today for lunch. I jokes that we may have to start regular visits - Tiffin Tuesdays, perhaps?
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Friday Shout Out: Mon Dieu, Mandu
Lunch can be a total crapfest sometimes in my workplace location - Chinatown and Mount Vernon aren't exactly culinary wonderlands. In fact, I was supremely disappointed when I discovered how sad most Asian restaurants are here in D.C. However, lunch (and dinner) is redeemed: Introducing the Korean delight Mandu.
Credit: clix/SXC
Lightening-fast review of Mandu's new location on K Street, near Busboys and Poets and Taylors: - Ducks in flight, painted sage green, nailed to the walls. My bird phobia runneth over. - Quick, pleasant service for lunch. - Amazing sojutinis (rice vodka drinks). Only $4 at Happy Hour. Yes, more, please. - Bibim bap: hot stone rice bowl with beef, veggies, sprouts, topped with a fried egg. You will love the crunchy rice on the outside, hot pockets of meat and veg and soft rice inside, and mixing in the runny egg. -  Half-price ($3) dumplings at Happy Hour. I had steamed beef and pork and an order of fried shrimp dumplings. Both were fresh and hot and savory and everything you want an order of $3 dumplings to be. Hurray for a place I can go during lunch break that doesn't involve hot dogs, burritos, or expense account meals that totally aren't worth their price. TGIF, everyone!
Sugar Comas and Google Machines
Blogging sucks. Blogging is the best thing ever. I hate blogging. I live to blog. Welcome to my mind, in which I debate why I haven't posted more often here lately. Blame my ever-increasing disinterest in cooking -- I had the "mehs" this winter, but damn if it isn't sunny outside and spring is almost here and well, I miss writing and having good tasty things to write about. So... I'm presently reeling from a dyno-MITE class with Mrs. Wheelbarrow: Easter Desserts rocked my world, and the worlds of friends A & S, who were so smart to join me today to learn how to rock a coconut cake, tishpishti, and a pavlova. Let the record show I'm heading out in 20 min. on the greenway to burn off what I'm about to describe: A hell of a lot of butter, sugar, and other amazing things: - The coconut cake (2 layers) with a pineapple filling and a Swiss meringue butter cream frosting. - The Sephardic Passover tishpishti (say it, it's FUN: tish-pish-tee), a flour-less delight of walnuts, eggs, almond meal, sugar (and more sugar), orange zest, and other things baked up, over which a rosewater syrup is then poured and left to soak in. SO good upon first bite, I uttered, "Mercy," which our lovely instructor, Cathy, seemed to appreciate. - Pavlova, my favorite of the three. A meringue baked and topped with freshly whipped cream and strawberries macerated in sugar and triple sec. Light and chewy, quick to dissolve upon hitting your tongue, while the crunchy bits hang out and make you happy that there's a conduit for whipped dairy products and luscious fruit. I'm definitely making a Pavlova very soon - I'll be in Italy for Easter, but who says you need a special occasion for dessert??  Also presently on my mind: I hit up the grocery store on my way home and bought four bags of odds and ends. Call it stream-of-consciousness shopping. I wondered what I could make for dinner tonight and Google, bless it, came to my rescue. Did you know you can put in a search for a dish and it will customize recipes based on what you have in your kitchen? The left sidebar lets you check and uncheck ingredients to determine the best recipe for your needs. Observe my search for beef stroganoff - yes, I have no creme fraiche. Thanks for asking, Google! That is kick-ass. So next time you're making tishpishti or mac and cheese, whatever you choose, Google it up. Muchas Gracias, Interwebs. And....I'm spent. Got a case of the sugahs, and the greenway & Mr. Sun are calling my name. Off I go - enjoy what's left of the daylight!
AMAZING Eats: Manhattan, The Bronx and Brooklyn
Somehow I went to NYC and came back ONLY .5 pounds heavier. This, my dear friends, is a sheer miracle, considering all the deliciousness we consumed in four days' time.
This was a trip of many food "firsts" for me, including: - A steak and eggs brunch at Steak Frites in Union Square - Matzo Ball Soup at Katz's Deli, where Sally enjoyed that orgasmic sandwich with Harry - Primativo wine and Panna cotta at Il Passatore, Brooklyn - Roasted grapes and truffled pate, Oak Wine Bar, Brooklyn - Spaghetti and clams, Mario's, The Bronx - Asian-style smoked brisket, yellow curry custard, curried black eyed peas, and whole mackerel at Fatty 'Cue in Brooklyn The Williamsburg eats in Brooklyn completely blew me away -- there is nothing like enjoying some drinks at this uber-precious Brooklyn bar, and then a few more at this low-key, quiet establishment, and then tipsily staggering your way to some lamb ragu, butternut squash pasta and Brussels sprouts/pecorino salad at this gem, which is staffed by young affable servers with genuine Italian accents. I won't will shame myself by admitting I was so delirious from the wine and distracted by the outstanding fare that I didn't notice when our dining companion sneakily ordered not one but TWO desserts - tiramisu and panna cotta. The panna cotta was my undoing - it unraveled me nearly to the point of When Harry Met Sally.
By far, Il Passatore was my favorite eating experience, followed closely by Fatty 'Cue - that warm, tender brisket tucked into steamed Asian buns and peppered with chili jam, sprigs of cilantro and red onion slivers, matched with a cup of savory bone broth for dunking, was EPIC. I asked our server how they smoked their meats and he was kind enough to escort us after we paid the bill to show us their Egg grills and the setup in the back. So friendly! This trip went beyond bagels and lox -- thanks to the generosity of my oldest friend, Scott and I were treated to several nights of discovery. As I told someone this evening, it's an embarrassment of riches.