vibrantabyss: (blue)
Two awesome places to eat.  Doesn't look like they are doing references any longer, these are just straight links to the deals...

Blue Ribbon BBQ: https://www.groupon.com/deals/blue-ribbon-bbq-2?utm_campaign=userreferral_rp&utm_medium=raf-121015-10r1act-lk&utm_source=uu292289

Fasika (Ethiopian):  https://www.groupon.com/deals/fasika-s-ethiopian-restaurant?utm_campaign=userreferral_rp&utm_medium=raf-121015-10r1act-lk&utm_source=uu292289

and I haven't scanned the full list, but this is the best crop I've seen in a while...

Thanks to [livejournal.com profile] thespian for the URL hack.
vibrantabyss: (coffee)
My foray into Restaurant Week this year was Ming Tsai's place out in Wellesley, which I went to with [livejournal.com profile] fenicedautun.

My cocktail for the evening was a Ginger Gimlet - the one on the menu is made with vodka (as are their martinis.. why has gin fallen by the wayside??), but I had mine done up with Bombay Sapphire, which was all to the good - added a nice tang to the ginger-lime combo.

To start, I had an excellent squash-ginger soup, with a drizzling of thai basil pesto around a center garnish of a pearl onion and some shredded shitake.  (Thank you, AutoCorrect, but no, I did not mean "shredded Shi'ite").  I was surprised how well the pesto complimented the other flavors.

My main was oxtail, was cooked to perfection. Though the mashed potatoes and broth were fairly mundane separately, when mixed into a slurry (ok, I'm still more engineer than foody) they hit just the right combination of flavors.

For dessert, unshockingly, I chose the crème brulée (those that know me well know this is one of my favorites).  It was very nice, a good amount of vanilla, although a slightly thicker top layer would have been nice.   Cappuccino finished off the meal.

All in all, well worth the trip.  I have wanted to get out there for... about six years, and have never managed to find someone to head there with.
vibrantabyss: (caterpillar)
I'm going to be ordering some kitchen chemicals for spherification and the like sorts of things from WillPowder.  Anyone else interested in going in on the order to reduce shipping costs?  A small basic kit is $30, and if you have the tools already, $20 is enough to get going.
vibrantabyss: (Rorschach)
What if there was an endangered species - for reasons of current habitat - that could thrive in another environment and multiply as fast as rabbits, but the only willingness to transplanted it would be if it could be farmed as a yummy food source. [Poll #1523987]

Comments are welcomed and encouraged.
vibrantabyss: (sky)
Having inherited a farmshare, I 've finally gotten back into the kitchen.  This is what I did today:

2 cups quinoa
2/3 cup lentils
1/4 cup olive oil
6 green bell peppers
1/3 cup honey
6 cups water

spices to taste:
turmeric
cumin
curry powder
bay leaves
hot red pepper
salt

Heat oil in pan, add spices.  Heat til barely smoking.  Add quinoa and lentils, heat til barely smoking again.  Slowly add 4 cups water, maintaining boil.  Cover for 10 minutes, then uncover, add remaining water, and cook uncovered for 15 minutes.

Remove tops and seeds from bell peppers, stuff with quinoa/lentil mix, and lay out in baking pan.  Drizzle tops with about half the honey, then restore tops of peppers.  Bake at 375 for 20 minutes, re-drizzling honey about halfway through.

Next time: Add nuts, maybe raisins or some other dried fruit, reduce amount of honey used.

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