Archive for August, 2006

FreshDirect: Lamb Shish Kabob
Saturday, August 26th, 2006

Lamb Kebabs

This was a decent but not great kabob choice from FreshDirect‘s ready-to-cook department. The lamb was a bit on the tough side, and the overwhelming MSG flavor nearly ruined these for me.

Curry-spiced couscous and diced cucumber (my addition) provided a good counterbalance to the grilled lamb & vegetables. A glass or two of the surprisingly flavorful and dry (for a rosé) Santa Julia Syrah Rosé (also from FD’s wine department) paired well with this meal.

This was a very quick and easy meal to put together, with nothing more complicated involved than chopping, stirring, and grilling, with most of the work involved in side dishes, not the kabobs.

FreshDirect Lamb Shish Kabob ($8.99 / lb)

Ingredients: Lamb, Onions, Extra Virgin Olive Oil, Lemon Juice, Seasoning (Salt, Spices, Monosodium Glutamate [7.0%], Sugar, Dextrose, Citric Acid, Oil Of Lemon, Garlic Powder), Red Bell Pepper, Green Bell Pepper.

Pork Medallions In Soy Sauce & Apple Marinade
Friday, August 25th, 2006

This started as a bit of an experiment; we don’t have a whole lot of food in the house besides frozen meats, and a defrosting pound of pork medallions needed eating today. Add to that the realization we’ve had an apple living in the fridge for some time now, and not much in the way of sauce materials, so I merged two more traditional pork recipe ingredients: soy sauce and apple.

Pork Medallions
  • 1 tsp honey
  • 3 takeout packets kikkoman soy sauce
  • 1 very old but surprisingly still ok fuji apple
  • olive oil
  • 1 tsp rice vinegar
  • 2 cloves garlic
  • 5 drops concentrated ginger from liquiteria
  • 4 3/4-inch thick pork medallions (yay freshdirect)
  1. finely chop garlic
  2. chop apple into reasonably small pieces
  3. mix garlic, oil, apples, honey, vinegar, ginger
  4. marinate pork in fridge for 45 minutes
  5. preheat oven to 400 degrees
  6. heat small amount of oil in non-stick skillet
  7. brown each side of pork medallion, move to small casserole dish
  8. cook in dish in oven for 20 minutes
  9. while pork is cooking, move marinade and apple bits to small skillet and reduce into a sauce

This was good but a little basic. More soy sauce might have helped, as might have a chopped onion. Also, more of a side dish than some Italian bread next time. Soup, perhaps?

Sprout was not very interested in this meal, although she was very interested in the camera.

Public Transportation Badge
Tuesday, August 15th, 2006

From b3co.com comes this neat little toy for transit geeks like me to make a list of the public transportation systems they’ve ridden.



















Make your own at b3co.com

It’s low on features, in that there’s no concept of stored state, user accounts, or Google Map integration, but it’s a fun toy nonetheless. I’d love if it covered other rail options like MetroNorth and the Shinkansen, but without some sort of easily-managed public submission process (or even a Wiki-style public management process), it’d be nigh impossible for a site to accurately cover the world’s public transport options.

Dos Caminos Soho
Sunday, August 13th, 2006

Dos Caminos Soho: Guacamole

Dos Caminos’ signature guacamole, served in a pig molcajete, comes made to order in mild, medium, or spicy versions, depending on how many peppers end up in the mix. The heavily salted homemade tortilla chips hold up to the thick, avocado and cilantro-heavy guacamole, and the curved edges provide the perfect tool for scraping every last succulent bit from the mortar.

Dos Caminos Soho: Ceviche Appetizers

The ceviche options pictured above — shrimp and lobster, scallop, and tuna — are a wonderful appetizer, or even a small meal by themselves in the tasting plate.

Outdoor seating along Houston is one of Dos Caminos’ biggest draws, and it was interesting to observe how they dealt with the evening’s impending rainstorms. An awning covers about 2/3 of the outside tables, and there’s a confusing to the diner but apparently well-managed process involving numbered cards prioritizing indoor re-seating, as there aren’t enough tables inside to seat all the unprotected outside diners.

I was a bit trepidacious, having read a number of negative reviews about the service here, but our waiter was courteous, knowledgeable, and funny.

All in all, not a place to go for a cheap meal, but a very nice after-work cocktail stop.