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Bitten Word
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Bon Appétit (April 2016) It had been too long since we'd seen our friends Drew and Ralph. The two of us work 9-to-5 jobs, but Drew and Ralph run a successful group of Thai restaurants and a very popular art... Continue reading
Posted 4 days ago at The Bitten Word
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Martha Stewart Living (April 2016) If we tallied up all the money we spent at farmers markets last year, we're afraid we might be aghast. You see, we're avid farmers market goers. We live for the asparagus of the spring,... Continue reading
Posted Apr 21, 2016 at The Bitten Word
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Food & Wine (April 2016) We first wrote about vermouth after our trip to Spain last year. It was the first time we'd ever seen people drinking it as a standalone beverage rather than as an ingredient in a more... Continue reading
Posted Apr 19, 2016 at The Bitten Word
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Our go-to is Khartoum Grocery & Halal Meat at 2116 18th St NW in Adams Morgan. It's a little haphazard in there, but well stocked. It's also very convenient for us, just around the corner from where we live. Any other DCers have a Middle Eastern market they'd recommend?
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Saveur (April 2016) We often imagine other lives we're living. There's the us that lives in New York City, like Clay once did, where we live in a tiny apartment that has no real kitchen to speak of. We rarely... Continue reading
Posted Apr 14, 2016 at The Bitten Word
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Food Network Magazine (April 2016) It's kind of funny the dishes and flavors you associate with certain times of year. Oh sure, cranberries make you think of Thanksgiving. And maybe a ham brings Easter to mind. (And thanks to Starbucks,... Continue reading
Posted Apr 12, 2016 at The Bitten Word
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This image of Swiss chard is from Farmer Carrie on Instagram. Join us on Saturday, April 30, from 1 to 4 pm, for a spring open house at Clagett Farm. That day we invite our members and the general public... Continue reading
Posted Apr 11, 2016 at Clagett Farm
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Today's post is less about a recipe (goodness knows we've written enough about roast chicken), and more about a simple trick to have you rethinking roast chicken. America's Test Kitchen has a new book out -- Cook It In Cast... Continue reading
Posted Apr 5, 2016 at The Bitten Word
First of all, YES to the slow-cooker. Full disclosure: We don't have a lot of experience cooking with a slow-cooker. But we think that should work perfectly in this case. Second: We definitely purchased our salsa verde here. Can't recall the brand name we got (although it honestly may have been the Harris Teeter grocery store brand). Cook's Country recommends Frontera as their favorite store-bought brand.
Toggle Commented Mar 29, 2016 on Flank Steak in Adobo at The Bitten Word
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Cook's Country (February/March 2016) Bittens, we have eaten so. much. chicken. this winter. Chicken breasts. Chicken thighs. Whole roasted chicken. Grilled chicken. Chicken stir-fry. Chicken paillard. Chicken chili. It's a wonder we're not clucking by now. Spring is starting in... Continue reading
Posted Mar 29, 2016 at The Bitten Word
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Clagett Farm and the Chesapeake Bay Foundation have a close alliance with Future Harvest, so we wanted to make sure this event was on your radar. We hope to see you there! More info and tickets are available on the... Continue reading
Posted Mar 22, 2016 at Clagett Farm
Good question! Probably best to cut parallel/along the stem. That gives you more surface area for each floret -- meaning better browning. Let us know if you try it!
Ooo, raisins -- that's a great idea!
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Cook's Illustrated (January/February 2016) Cauliflower. We cook with it often. It's a great, healthy swap for carb-heavy sides like rice and potatoes. But here's the thing with making cauliflower at home: It never seems as good as when we order... Continue reading
Posted Mar 22, 2016 at The Bitten Word
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A Bitten Word Recipe For our recent dinner with Mark and Ryan, we had the main dish -- Coconut Chicken Curry with Turmeric and Lemongrass -- and we had the side, that deliciously addictive Persian-Style Rice with Golden Crust. We... Continue reading
Posted Mar 15, 2016 at The Bitten Word
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Happy Friday, Clagett Members. Each season we try to offer a few classes for members. For several years now we've had a very popular canning class (which we hope to bring back again this year). We're now considering offering a... Continue reading
Posted Mar 14, 2016 at Clagett Farm
Hey Jan. We used a lemongrass paste since we couldn't find fresh lemongrass, so we didn't actually tie the knot. I do agree it would be a challenge!
Ours held up okay but not as well as the skin in the Bon Appetit photo. Our skin wasn't rubbery, it just didn't have a crispness to it.
No, you will not get the crispy rice in a rice cooker.
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Cook's Illustrated (March 2016) Bittens, we burned the rice. Which is a little bit ironic, since the entire point of this dish is to burn the rice a little. But we got busy, or distracted, or who even remembers what,... Continue reading
Posted Mar 11, 2016 at The Bitten Word
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Bon Appétit (March 2016) On Saturday, we had an urge to cook. And we had an urge to see our friends Mark and Ryan. Thus began a text exchange among the four of us: "Want to come over for dinner... Continue reading
Posted Mar 8, 2016 at The Bitten Word
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He's welcome anytime! :) I will say that anytime we hear a noise in the apartment or whatever, we turn to each other and say, "Admiral??"
Toggle Commented Mar 3, 2016 on The Admiral Peary Party at The Bitten Word
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A Bitten Word recipe, adapted from Everyday Food (May/June 2003) As we mentioned, for our Admiral Peary Party, we handmade a couple food items to mix in with the snacks we picked up at the store. One thing we knew... Continue reading
Posted Mar 3, 2016 at The Bitten Word
You are challenging our memory a bit here, but we *believe*" that tostone ceviche taco was from a place called Bagua. http://www.tripadvisor.com/Restaurant_Review-g147320-d3457764-Reviews-Bagua_Restaurant-San_Juan_Puerto_Rico.html We had stumbled in there because it was very close to the Numero Uno Guesthouse where we were staying, and it was great.
Toggle Commented Mar 2, 2016 on Eating Puerto Rico at The Bitten Word
Ooo, good question. Obviously those are red onions we scattered in our photo up top. But if memory serves (it's been a couple years now since we made that), we used plain white onions.
Toggle Commented Mar 1, 2016 on Kil't Greens with Bacon Jam at The Bitten Word