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Showing content with the highest reputation since 11/12/2018 in all areas

  1. 9 points
    We had an epic meal at Bad Saint over the weekend. Four of us went through pretty much the entire menu. Needless to say we left stuffed. I can honestly say there were no "low lights" nor "mid lights"...it was all high lights. Lots of intense flavors, some good funk, and a couple dish brought the heat. The staff was lovely, the decor beautiful, and although seating is rather cramped/tight, the wonderful food more than makes up for it. We had: Labanos At Pinaitum radishes, burnt coconut, honey Ginisang Ampalaya bitter melon, farm egg, preserved black bean Adobong Dilaw cauliflower, kabocha squash, turmeric Kinilaw yellow fin tuna, ginger, kalamansi Laing lobster, bittergreens, coconut milk (this was a hot one) Lechon pork, mang tom's sauce, chile vinegar Kare Kare oxtail, peanuts, pickled okra It was tough to pick favorites, but I think we all agreed the bitter melon, cauliflower, lechon, and oxtail dishes were all excellent. Probably my only complaint is the restaurant lighting isn't very conducive to good phone photography! But I tried. Adobong Dilaw (cauliflower, kabocha squash, turmeric) Lechon (pork, mang tom's sauce, chile vinegar)
  2. 8 points
    Sometimes, I like to walk into Vace and inhale deeply...certainly one of the best smelling stores in DC.
  3. 7 points
    I thought I posted something similar elsewhere on the site. Maybe Don can find it. Here is my hummus making advice after making a lot over many years and eating it in the Mideast and all over the place in the US. The difference between store bought and home made is the freshness and creaminess and the ability to adjust it to your taste. First tip - start with canned chickpeas except for special occasions. The difference in final product between canned and soaking dried chickpeas is minor. I find you can get a more delicate, airier hummus with soaked chickpeas but it turns a 15 minute food processor recipe into a multi-day affair with soaking overnight and long cooking. Second tip - fancy tahini is hard to detect once you mix it together with everything else. I tend to use cheaper Israeli/mideast or even Greek brands I can find in my grocery store. (I don't use Joyva). I have also tried Soom and didn't notice much difference. If you were making a more straight tehini sauce or dressing, maybe you'd notice the difference more. Third tip - figure out how aggressive you want the added flavors to be (such as garlic, lemon juice, or other non-dried spices added for flavoring). If you want it strong, then simply toss those ingredients in the food processor along with chickpeas and tahini for quick and tasty hummus. If you want more subtle flavoring, then roast the garlic or infuse the flavors into the tahini before adding to the food processor with the chickpeas. Again, Zahav recipe has a neat trick to blend garlic with lemon juice and let it sit and then press the garlic through a sieve into the tahini and mix before adding to the chickpeas. This of course is much more time consuming but does have a nice effect. Fourth tip - figure out your preference for chickpea to tahini (or other ingredients) ratio. Some recipes are chickpea heavy which often leads to a thicker/denser more neutral tasting hummus vs. other recipes call for a lot more tahini which is a bit smoother and of course much stronger sesame flavor. Fifth tip - taste it before you remove from the food processor and adjust it to your taste. Most recipes call for using a certain number of lemons but each lemon has a different amount of juice or sometimes garlic is stronger, etc. Sixth tip - start with a recipe that likely suits your personal preference. Zahav is heavy on tahini and subtle flavoring. I like it. This recipe I've used for years from the Israel Ministry of Foreign Affairs is more chickpea heavy and strong on the garlic: http://www.mfa.gov.il/MFA/IsraelExperience/Lifestyle/Pages/HUMMUS -Chick-pea Dip-.aspx (when you only use the 3 TB of tahini. Michael Solomonov's need cookbook as a quick recipe for hummus I haven't tried yet, but anything by him is worth trying. Seventh tip -process it longer than you think needed - it will help you get the smoothness you want. (or if you are cooking the chickpeas, follow the Zahav advice and overcook them). Eighth tip - hummus is forgiving and if you plan to top it with dried spices like paprika, herbs like parsley, a swirl of olive oil, or strong vegetables like olives or even roasted meats - don't worry too much about having the perfect subtle, fancy hummus as these add-ons will likely overpower the base hummus. Save all of the above fancier ingredients and time consuming steps for when you plan to eat the hummus straight or with only a bit of an add on (I do like a swirl of extra olive oil). Ninth tip - get some good pita bread (or make your own) to enjoy your hummus more. I haven't been able to find much great stuff in grocery stores - but I'll go with the Mideast bakery brand which is decent. I like Yafa Grille and Shouk's pita (which is the more pillowy type). I'm less a fan of the thin lebanese pita you find at Lebanese Taverna and others place (note I like LT generally and the bread is good but not my preferred style). Tenth tip - I've seen some videos online and even a recipe or two that says to make hummus in a mortar and pestle or a bowl, but unless you like arm workouts and chunky hummus, stick to the food processor. For store bought hummus, I like sabra but there are a bunch of niche brands that I haven't tried and may be better. there is a lot of funky, non-chickpea hummus available in stores. Like fake meats, know that it will not be the same, but if that is what you like, enjoy.
  4. 5 points
    I made my introduction with Shouk's Falafel Bowl with add-on Schug, Harrisa and Hummus (not in photo). Crazy good especially with the Hummus, which takes it over the top. I can't go back to pita! Next, I look forward to trying out the Falafel Bowl with 1/2 mixed greens and 1/2 rice & lentils. Eating my veggies has never tasted so good.
  5. 4 points
    Holiday gift card that comes with a reservation between January and March is back and on sale!
  6. 4 points
    News: Malaysia Kopitiam is back. Signs now call it Malaysian Kopitiam, and it is at 5085 Station Valley Dr, Centreville, VA 20120 . We found out about it from a tweet from someone, probably Northern Virginia magazine, Yesterday was their grand opening, after a soft opening for some time before. The flavors are spot on, as they were at the M Street location. More to come as I have time to write.
  7. 4 points
    You should grab a copy of Albert Murray's Stomping the Blues for a scholarly explication on the nature and various expressions of the blues idiom. Here is a link to an excerpt of the book discussing folk art and fine art in the blues context. I think this may read upon the point you were making. I would say that Blind Willie Johnson falls into the folk art camp and musicians like Cab Calloway, Duke Ellington, and Count Basie are more squarely in the fine art business. Yet, they all are firmly rooted in the blues.
  8. 4 points
    I've been playing around with different focaccia. Focaccia with onions, cheese and potatoes
  9. 3 points
    "Thip Khao, Donburi and Other D.C. Food Businesses To Take Over Isabella Eatery Space in Tysons" by Tim Carman on washingtonpost.com "Three months after embattled chef and restaurateur Mike Isabella closed his sprawling multi-concept food emporium in Tysons Galleria, the luxury mall has announced a replacement: A Taste of Urbanspace, a food hall that’s expected to open in late November with eight diverse businesses from the Washington-area market, including Thip Khao, Donburi and Ice Cream Jubilee."
  10. 3 points
    Had such a delightful time at Katz last Sunday morning. Going on a Sunday at 930am has several advantages. It is not crowded, the owner was hosting his grandkids and family to an elaborate deli spread in the back (yes breakfast like pancakes but also hot dogs), and it is never not a good time for their pastrami. The pastrami half sandwich was ample and so delicious. Their rye bread is only ok (I miss the double baked from DGS) but that meat, oh that meat. It is perfectly cooked - nice chew, but delicate, not falling apart, sliced in front of you to not too thick and not too thin, with great bark and so much flavor. The matzo ball soup was good - soup was pretty good packed with carrots and a nice huge soft matzo ball. The pickles were hit and miss. The sours were good but not great and the half sours were awful - salty cucumbers, I wouldn't even call them pickles. (now I'm biased against half-sours but these were not good). The potato knish's filling was rather good - lots of good sweet onion flavor but not too sweet but the dough was almost non-existent. It was super thin and basically a shell to hold the filling in one place. Kids loved the good bagels and cream cheese and the super friendly bagel guy to made them chocolate milk taking time to mix it all by hand. The countermen were also super friendly. We got some black and white cookies to go which were rather good.
  11. 3 points
    As stated previously Scotty is a very good friend. This news is truly bittersweet. For 14 years, he worked nearly every day to make the place successful and it was. Whatever the next chapter is, he will be successful. Good news is that I can invite him over anytime and we can make nachos.
  12. 3 points
    Maybe it's fitting, given the year the Nats had, that they got the runners-up in both ROY and Cy Young and that they only got three first place votes between them. The promise was so much greater than this, but here we are. I had thought both would lose but the voting would be closer. Given how great Soto's and Scherzer's years were, the outcome seems harsh, but they were up against strong competition. It struck me when the MLB guys asked Scherzer last night if this was the best season of his career, and he said that it was. Think about it: He got 3 Cy Youngs in seasons that were not his best season. Soto. Wow. I saw an article about how the media in Japan were calling him Ceiling Man (I'd have to look up the Japanese for that) because he hit the roof of the Tokyo Dome twice. I'm kind of jealous that the Japanese fans got to see extra Soto once he'd had a little rest after our season ended. Hopeful for 2019.
  13. 3 points
    Do you ever wonder if people who put so much time into an image, or even criminality spent that much time on something valuable, that the world would be a much better place? I really like pretty pictures. I really like pretty pictures of women. But I also want a scion to have an MBA and earn a living or give it all away. I don't actually care. This woman has massive creative power. Imagine if she focused it on ending the need for orphanages worldwide. Or anti the anti-vaxers....or just being nice and civil discourse. I'm not hating on her. I am hating on the massive cult of superficiality that is not contributing to our nation being even greater. I realize that this is off topic but I am on the edge of losing my own civility.
  14. 3 points
    We had a reservation a few weeks ago for Doi Moi but I canceled it on the day of because the forecast called for an inch of rain. As the menu looked very interesting, we rescheduled our visit for this past Friday. It rained again, but I did not let the drizzle tarnish my manhood. We ordered several dishes and didn't specify how we wanted them brought out. Dishes then arrived in quick succession, which is what happened the last time we ate there. So if you want a leisurely meal, remember to order a few plates at a time or tell them how you want dishes coursed out. The first dish to arrive is Laotian Stuffed Lemongrass - lemongrass stuffed with ground pork, green onions & garlic. We were told the lemongrass is tough, and the preferred way to eat the dish is to peel off the lemongrass first. A few burnt fingers later, I was able to taste the pork meatball inside, which when dipped in the spicy, soy, fish-saucy, citrusy concoction, reminded of the brightly flavored dishes that I've had at the likes of Padaek, Thip Khao, and Chada Street (a place in Vegas that is now closed). The second dish to arrive is Steam Buns w/ Fried Chicken. The chicken itself was't properly seasoned, so it tastes especially bland in the bun. The julienned carrots, not having been pickled, added nothing to the dish. The third dish was Scallops Carpaccio - scallops drizzled with a Thai nam jim sauce and topped with fried garlic. This could've been a great dish if they had just salted the scallops and used better quality scallops. The scallops themselves had no flavor, and they didn't season them with salt. So while I tasted the fried garlic and the nam jim sauce, which added a hint of spicy and acid, did not provide the necessary salt. There is a raw shrimp dish that I've had at Thip Khao and Chada Street that uses the very same sauce, but done with much greater effect. The fourth dish was Grilled Calamari - the calamari (it might've been squid) was righteous - super tender, slightly charred, and well seasoned. But it gave me the worst aftertaste, especially when I tried to wash it away with Cava. The fifth dish was Sausage. It was dry, and not very herby like the sausage you would find at Padeak or Thip Khao. The last dish is Char Kuey Teow Noodles - southeast Asian spin on chow foon, in this case with black garlic sauce, prawns and Chinese sausage. The prawns were mealy, and the Chinese sausage doesn't taste like any Chinese sausage I've had before. But the noodle and sauce were pretty tasty. Conclusion - a tier below Little Serow and Thip Khao. I really wanted to have an Amsterdam falafel afterwards but I was stuffed.
  15. 2 points
    Bluestone Lane is the latest coffee chain to move into the DC market. They have coffee shops in Georgetown, S. Dupont, and a cafe in the West End. Apparently they have received an infusion of investor cash and are looking to expand to 100 locations in the next three years. They currently have 30 locations in NY, NJ, PA, CA and DC. I walked into the Dupont location for an afternoon cuppa. Nice airy store on 18th (even though the address is Connecticut Ave). I ordered a cup of their drip coffee and pulled out my wallet to pay, reached for a $5 bill and the cashier said: "sorry we are a cashless store." I responded: "what about the unbanked who don't have access to adequate banking?" She kinda tilted her head like I was insane, smiled, and said: "most people have banks." I said: "actually, there are millions of people in America who are unbanked." She kinda smiled again and turned away. First time customer, last time customer. But Tweaked, you ask, how was the coffee. mmm, their drip (which was freshly brewed, I had to wait a minute or two) was basically Starbucks level drip. Mediocre at best. Actually it kinda tastes like the coffee they have in urns at the grill at Hanes Point Golf Course.
  16. 2 points
    Pardon the late notice but I spotted this forthcoming Asian food hall a few weeks back. Streat Side is claiming three slots (6343-6347) in the Center Ridge strip mall, setting up shop between the pending Coast Guard Exchange store and chain eatery Choong Man Chicken. The owners haven't responded to emails about their plans for the new venture, but their web page promises a 4,000-square foot space that sounds a lot like Annandale's Block: 6 food stalls, a dedicated bar, and a "lively and cozy space." I've heard construction crews working their magic inside but can't tell if this newbie is going to pop before the new year. There's no shortage of Korean, Thai, or Chinese-American take-out in the area. But nothing wrong with welcoming a worthwhile mash-up such as Balo Kitchen to the area.
  17. 2 points
    Prime NY sirloin strip steak, done by the reverse sear method Harissa-spiced chickpeas Baked spinach (Smitten Kitchen take on Julia Child) This meal took quite a while to make but was fantastic. Earlier in the day, I was trying to clear out old open packages and decided to soak and cook the chickpeas. I hoped 6 hours soaking would be enough and it was. They soaked from 11:30 AM to 5:30 PM, and then were boiled in chicken broth for 2+ hours until they were done. Then I tossed them with some Cava harissa I had in the refrigerator. The prime steak was from Costco. It was at least 1 1/2" thick. The quality of that beef is just remarkable. It came out great, despite the fact I had to get the oven temperature down 100 degrees from where it had been to bake the spinach before I put it in to do its low cooking. I checked every 10 minutes or so until the internal temperature was right (maybe 40 minutes) and then seared on both sides for several minutes each in a cast iron grill pan.
  18. 2 points
    Took the kids to Joe's for lunch after their tour of the White House. We've visited quite a few mansions recently and the White House is quite small in comparison. The estimated tour time of 45 minutes was mostly spent in the security line. So I ordered the 2 course lunch with stone crab claws, hash browns, cole slaw, and key lime pie. We also ordered some fried calamaris and fried shrimp. When I did the 2 course lunch in Vegas, I was given a huge plate of hash browns, not so at the DC location - just a small scoop of seared potatoes. The cole slaw is made tableside with cabbage, relish and mayo. The seafood were great though. The key lime pie had a very thick graham cracker crust. Brunch happy hour included half price champagne.
  19. 2 points
    Thanks for the suggestion. It works well in many ways
  20. 2 points
    Would it make any difference if we told you we're on a mission from God?
  21. 2 points
    That looks delightful! Last night I used the shredded chicken I had and stuffed it into a baguette that I toasted in the oven with olive spread and Duke's mayo. I then stuffed it with fennel and carrots that I pickled this past week with coriander seed and fennel seed and baby spinach.
  22. 2 points
  23. 2 points
    The huevos rancheros with brisket is amazing and will bring you back to life if you had a rough night the day before.
  24. 2 points
    I have mentioned before that I do not bake. But I need a lot of cookies for an event on Friday (without spending a lot of $$) and I am using a well-known hack, much beloved by my mother, which produces a facsimile of a homemade cookie. One box of cake mix mixed with 1/3 cup of oil and two eggs. I rolled the dough into little balls and baked for about 13 minutes. I made lemon and chocolate. I added about a half a teaspoon of Penzy’s lemon extract into lemon cookies. With a coupon and store sale price, each box of cake mix was one dollar. Each box makes four dozen cookies. Bam. I baked. Don’t judge me harshly.
  25. 2 points
    Here's a funny lil tidbit. I have been a cook for 20 or so of my 38/9 years of life on this earth. To. This. Day. If more than 4 of my Aunts get in a room, I suddenly know nothing about cooking and am allowed to touch nothing :-) and I love it. One day I'll tell ya my whole hog story