Tasty Thai

Last night, M and I went to one of our favorite restaurants, Tarntip Thai.

Located on Route 1, Tarntip is close to UMW, nestled in the midst of a few other shops. M and I have been here probably 4 times now, and we have not been disappointed a single time.

I always start with the Curry Puffs. Two crispy pastries filled with curry paste, chicken, peas, and potatoes. These are served hot, with a cucumber raita, and carrot garnish. They are always delicious. I do occasionally wish there was a dipping sauce to match them, but they are good on their own. 

I usually get the Beef Kapow – a medium spicy dish where you choose your protein, and it is served with basil, red and green peppers, and cooked in a delicious broth. It also comes with white rice.

M varies his choices – he enjoyed the won ton soup last night and a deep fried seafood special: crab, shrimp, and squid. It was served with a thick garlicky sauce, and he (no surprise) cleaned his plate. He has also had Tom Yum, extra spicy please, and Lad Na.

Overall, Tarntip is a great place for a quick, consistently delicious meal. The service is always good, and the food comes out quickly. Unfortunately Tarntip never has a crowd there, but hopefully they continue to serve Fredericksburg for many more years!

Let’s talk about meatloaf.

Really. I am not a fan of meatloaf. When my mom made it, I would never eat it. I’d push it away and say it was sooooo gross.

But for some strange reason, I have been craving meatloaf on-and-off for three years. No, I’m not pregnant. It’s been bizarre. I’ll be sitting somewhere and think “Oh man, a meatloaf would be amazing right now.”

So tonight, I finally did it. I made meatloaf. And.

It.   was.    amazing.

Like I’m typing as fast as I can because I need to go get another piece.

Pioneer Woman’s Rhee Drummond meatloaf recipe is really nice and easy for home cooks like me. I divided everything in two, except the hot sauce and pepper. Her recipe makes 8 servings: M and I would eat all 8, so it was safer to make 4 servings. Which we will still eat.

I made a couple changes:
First, my ground beef came in a 3 lb package, so I approximated 1/3 of the package.
Second, I meant to add a dash of pepper, but I unscrewed the pepper top and there was WAY more than I thought. So I used 3 x as much (not freshly) ground pepper.  
Third, I don’t have parsley and hate buying herbs for only a teensy amount. So I used marjoram. It’s what I had handy, and it was green, and I like it. Totally = Parsley.
Fourth, I meant to add a dash of hot sauce. I added a giant sploosh. Physics?
Fifth, I added worcestershire sauce. I love this stuff. I know other recipes use it in their sauce, so why not?


We also did probably 15 or so minutes of broiling at the end of Rhee’s cooking recommendations. We were trying to get the bacon to be as cooked, or even crispy, as we could. I used a thick-cut bacon, M’s favorite, and between the 60 minutes of cooking and 15 mins of broiling, it came out perfectly melted, but not crispy.

So, overall…..freakishly delicious. Who’da thunk meatloaf would be so amazing? 

Restaurant Week in Fredericksburg!

It’s a lovely time of the year! Our downtown restaurants offer 3 course dinners for $20.13.

M and I went to Kybecca first.  He had an appetizer of cuttlefish and sausage, followed by beet salad, and then braised pork cheeks. M also tried the wine flight. He enjoyed his food overall. The beet salad was a bit too large of a portion for him. I thought the braised pork cheeks would benefit from a sauce or jus of some sort. It was very fatty, which is great, but a bit dry.   The menu didn’t offer anything appealing to me, so I picked the hummus plate and the garlic truffle double-fried fries off the regular menu. The hummus needed a lot of salt, but was fresh and clean. The fries are addictive, and served with a cilantro aoli. A more acidic or stronger aoli would be wonderful – perhaps roasted red pepper. Fair warning: it’ll take a few days to get all that garlic out of your mouth!

M and I also went to True Luv’s, which is a lovely restaurant on the banks of the Rappahannock River. M had a fried oyster with caviar and a seafood risotto with scallop and shrimp. The risotto was creamy and well prepared. For dessert, he had a gingerbread cake with pumpkin ice cream, which he absolutely loved. I chose, from the regular menu, the fried chicken lollipops with clover honey and french onion soup. True Luv really has amazing frying techniques – we can’t decide if it’s the breading, the oil, or both. Their batter is always perfectly crispy, the meat wonderfully juicy, and just absolutely delicious. For dessert, I had a warmed chocolate cake with a healthy dollop of whipped cream. The cake was huge, but rich, moist, and delicious.