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kezdenek(Kathleen Zdenek)

  • Austin, TX
  • Member since 2011
  • Total posts 9
  • Total comments 19
kezdenek
kezdenek commented 8 years ago

Thanks Vivasis. Will have to check those out :) I agree with you on finding your own discoveries. Its good to know which places are tourist traps and we should skip though. Appreciate it!

 

Hi guys,

I've been reading some wonderful and informative posts about place to eat in Antigua and surrounding areas. Thank you for all of that great info!

We are going over the Holidays. We will be in Antigua for New Years and TIkal/El Remate for Christmas. We are sort of on a budget but are willing to splurge for a few meals for GREAT food. We would mostly like to stick to local cuisine since we are only there for a few weeks. But like I said, if we need to make an exception, we will :)

Hear is what I've gathered so far:
In Antigua:
Sobre Mesa- for icecream, snacks
El Tenedor del Cerro- drinks, snacks and a great view
Sabe Rico
Panza Verde for breakfast
Coffee- El Refugio, LA Parada and Fernandos
Coffee Beans from Tostaduria Antigua
Pastries/Bread from San Antonio Panaderia

Yaxha- lunch@ El Sombrero Lodge
El Remate- possibly go to Coppola's joint for some wine and pepian

Let us know if you have any other MUST eat spots. We also could use some tips for El Remate, Flores, Lanquin, and the Lake Atitlan area.

Thank you in advance for any tips you can give us!
-Kathleen

Hi guys,

I've been reading some wonderful and informative posts about place to eat in Antigua and surrounding areas. Thank you for all of that great info!

We are going over the Holidays. We will be in Antigua for New Years and TIkal/El Remate for Christmas. We are sort of on a budget but ...

 
5
kezdenek
kezdenek commented 8 years ago

I have been really into Biscotti and Granola lately! If anybody is interested in biscotti this is a wonderful book:

http://bellacucina.com/biscotti.html

The stories of the harvest and traditions are just wonderful!

 
kezdenek
kezdenek commented 9 years ago

Thank you. Thats just what the recipe that came with it called for:
http://daidueaustin.net/butcher-shop/...

Braising it seems to be the way all the other recipes are saying to do it though. Appreciate the feedback!

 
kezdenek
kezdenek commented 9 years ago

Those both sound great. I know it sounds horrible but my boyfriend bought some wonderful rabbit from a local butcher group called Dai Due. We aren't feeding any children so it seemed okay to me :)

Thanks for your help!
-Kat

 

Hey all,

I am making a roasted rabbit for Easter Dinner. What are your thoughts on what I should serve it with?

Should I stick with Herbed Mashed Potatoes and Roasted Carrots? Or do you have any suggestions that would spice up the meal a little?

Thanks everyone!
-Kat

 
15

I'm making a spring veggie soup and I just peeled some artichoke from the farmers market. I followed the instructions in the chow video. The is so much that is about to go into my compost though. So sad. Can I use the leaves/stems in a veggie stock? Or are they too bitter?

What are your thoughts?

Thanks guys.
-Kat

 
kezdenek
kezdenek commented 9 years ago

This was delicious. We added fresh shitake instead because we had an excessive. We also used diakons from the garden. Best soup we've had in a while. Thanks!

 

Hey guys! I'm heading to Santa Barbara on Thursday. Any recommendations on places to eat/drink? Any other things that I must do while I'm in the area?
Always appreciative of travel tips!

-Kat

 
1

Hi fellow food lovers,

We are making a homemade Pad Kee Mao. Our first time to make fresh pasta for a thai dish so we are really excited.

Problem is I really am not the biggest fan of fish and oyster sauce. They are huge for thai sauces. I was wondering if anyone knows of a decent substitution for fish or oyster sauce in a dish?

Thanks for your help!

 
53

Hi food loving friends,

I have a ton of basil and I want to start "putting it up". I am planning on making this weekend a "pesto" weekend.

Does anyone have any great recipes for variations on the classic basil pesto (still using basil)?

What are your favorites?

Thanks!
Kat

 
12

Hi fellow chow lovers!

I just can't seem to perfect my jasmine rice. Does anyone have any tips for me? Recipes they care to share? Or websites that they have used for instruction.

I know it seems silly. Can;t get it to stop being a little too crunchy or too moist. Grrr.

-Kat

 
37
kezdenek
kezdenek commented 9 years ago

Thats a wonderful memory to have. I haven't fished much. That recipe sounds wonderful. Thanks!

 

Hello fellow chowhounders.

I am making Rainbow trout tonight for my man. I am thinking about just using salt, pepper and olive oil and oven cooking. I like tasting the fish. Any recommendations on other ways to cook/season it without killing the flavor?

This Rainbow trout is USA farmed. Good thick cut. Small scales.

Thanks!
Kathleen

 
21
kezdenek
kezdenek commented 9 years ago

I have yet to try this liqueur that everybody has told me is so wonderful. I've been told by many bartenders that if I EVER see a bottle of Nonino Nocino I have to snag it.

 
kezdenek
kezdenek commented 9 years ago

Wow guys. Thanks so much! I have heard great things about Prohibition Pig and both of the Bluebird restaurants. I am VERY excited about trying these places out.

 

Hey everyone! My man and I are heading to Vermont for a few days in August. I am looking for some restaurant recommendations. It doesn't matter where in the state as long as its GOOD.

We usually are looking for something that uses local ingredients (Farm to Table). Not picky though...just want a good Vermont experience. Trying to stick clear of tourist traps.

Let me know what you guys think!

 
19
kezdenek
kezdenek commented 11 years ago

This was pretty good. I think it could have used a little more spice. I also added some Quinoa which made it a little more hearty! Delicious Chow. Thanks :)

 
kezdenek
kezdenek commented 11 years ago

I think the flavor on this salsa is EXCELLENT but its a little watery. I did a few things differently (taking some of your advice).

- I kept most of the seeds in the dried peppers for some extra kick.
- I added about 2 tbsp of oil to make it a little creamier. Also added a large clove of garlic into the boil.
- I only used 2 t of vinegar cause the 3 T scared me a little.
- I even simmered for 30 minutes as opposed to the 20 but it still wouldn't thicken much.

Try using 1 cup of water instead of the 1.5 (unless you like to drink your salsa. Which doesn't sound too bad actually. Hmmm)

I think the flavor on this salsa is EXCELLENT but its a little watery. I did a few things differently (taking some of your advice).

- I kept most of the seeds in the dried peppers for some extra kick.
- I added about 2 tbsp of oil to make it a little creamier. Also added a large clove of ga...