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Showing content with the highest reputation since 03/02/2020 in all areas

  1. 7 points
    It took me a day to process that DaveO passed away 2 months ago and I didn't realize it. He was the person that I had the most (virtual) interaction with over years on this board and I'll miss him. We went back and forth, both on the board and thru pm'ing. He was supposed to go to a reunion of friends in Brooklyn awhile ago and we discovered that the friend's house was only blocks from where I live so we made tentative plans to go for a drink. Then the reunion got cancelled. And, when I was in D.C. a couple of years ago, we made plans to meet at Dino's Grotto. But he wound up having to go out of town that weekend so, again, we didn't meet in person. We were/are basically the same age, discovered that we had very similar ancestry, knew some of the same people and enjoyed discussions/arguments on sports, current events and anything else we came across. I loved his presence here and looked forward to reading his thoughts and ideas. We will all be the less for his absence.
  2. 6 points
    For St Patrick’s Day (pre-packaged Trader Joe’s, simmered about 3.5 hours - made for one heck of a bagel sandwich for lunch today). (Don’t let the grey color deceive you; that’s the outer layer from being long-simmered - this was really good considering it was bought « fresh vacuum-packed » and not home-corned.
  3. 6 points
    My wife and I, despite living a mere 2 miles away, had yet to get here until early January of this year, and we are kicking ourselves for not making it that long after having been here a few times. We have tried a total of 12-15 dishes and had nothing that was less than 'very good', with a few things venturing into the 'excellent' category. If they ever have the Sourdough Scallion Pancakes, do yourself a favor and order them, they are superior to anything I have had in this area, even better than Joe's Noodle House back when it was still good. The Wok Fried Noodles is one of my favorite vegetarian dishes in DC right now, this is what I'm always hoping for when we order carryout from the myriad of middling Asian restaurants in the area and almost never get. Oodles of fresh mushrooms, green onions, chilis, fried onions, there's no point in getting the pork add-on ($10 upcharge!), this dish is so flavorful it absolutely does not need it. Staying vegetarian we have not gone on one visit without ordering the Mushroom and Leek Bao, which is a pleasantly doughy bun packed with stewed vegetables and sitting next to a smear of a spicy hoisin paste that takes the dish up to the next level for me. Also, you can eat well here for 2 people (with drinks) for well under $100, which is next to impossible these days in DC. Last night we had 4 appetizers, 2 cocktails, a beer, and the wok fried noodles for $79 before tip. A great deal for a great meal.
  4. 5 points
    Can I just put this post out here and say- you all are doing great. Hang in there. I don't have kids, and the admiration I have for all the parents out there right now juggling jobs, teaching their kids, staying sane, managing a household with all the shortages. You all are amazing. I wish I had a picture of this little girl earlier who was riding a push scooter with a gold, shiny Wonder Woman cape billowing behind her. It is what I think of when I think of you all. Stay strong.
  5. 5 points
    Roasted duck. Dry brines 48 hours. None of this newfangled rare breast stuff, slow roasted at 300 degrees for 2+ hours, then finished at 425 for 15 minutes. The last half hour at 300, I added potatoes to the duck fat. Skin crispy, meat juicy. 1/2 left over. I will cook the bones for stock. I have had mixed results making stock from cooked bones after dry briing. But I have the neck and some parts to add to the pot. We will see! Last of the shiokoji pickles radish sauerkraut Corpse reviver #2 Glass of Ahlgren Zinfandel 2000 Livermore ~ OMG it is amazing. The grapes were from very old vines in Livermore, probably part of the original Wente plantings. Probably a McMansion today. This winery was legendary, one of California's best ever and it did not survive the death of founder Dexer Ahlgren. As far as I know, Valerie lives close/with her daughter in Felton. Dear friends who made wonderful wines!
  6. 5 points
    We were 9 for a stunning dinner at Sichuan Jin River. We ordered 6 small plates and 6 large. I am in pretty much of a food coma so I might not remember all 12, but here goes: Husband & Wife slices: here the infamous husband and wife were actually a throuple. Beef, beef tendon and tripe in a rich, spicy sauce with a dose of Sichuan peppercorn for a great balance of ma and la. Really stunning version, probably as good as I have ever had, reminded me of the one at Grace Garden but a unique twist on a Sichuan classic. Our waiter described it as the most popular cold dish and it is easy to see why. Fungus Salad: wood ear, pickled peppers, some shreds of garlic in a sprightly, vinegar dominated sauce. Really good. Spicy Bean Jelly Noodle {not sure of it is the Northern style or the one just listed as chilled.} Just a top notch version with a big dollop of mala sauce: chile oil, crispy chiles, sichuan peppercorn, garlic, ginger, green onion. You need to be sure and stir this well to coat the jelly with the sauce as the jelly is purely a texture element. Absolutely top notch. Anchovies w. Roasted Peanuts & Hot Peppers: a big plate of peanuts with a few chiles and a tangle of tiny white salted and fried fish. The fish were the length of a basmati rice grain but 1/4 or less in diameter. They were strewn in abundance over the peanuts. Again, one of the best takes I have ever had and a unique twist on a ubiquitous dish. Sichuan Beef Jerky: traditional recipes I have seen for this dish involve stewing a tough cut of beef in a sauce until absorbed, then leaving at the edge of the stove to cook slowly from residual heat until the meat is chewy but not the chewiness of American, Thai or Indonesian styles. I think I have only had this at Joe's Noodle House and this version really blew me away. Sweet, salty, beefy, dense and chewy but not tough. Again, a unique twist on a traditional dish. Smoked Duck: fine but standard version. Probably would have been really good anywhere else but it got lost in the brilliance of the other dishes. Mains: Beef Belly: brilliant dish of thin slices of beef belly in a brown gravy with some veggies. It was spectacularly good but some of the details got lost in the abundance.} The dish comes on a surprise bed of thin noodle. Once the meat and veg is gone, the noodle and the sauce make fine slurping. This is not on the English menu but is the dish on the specials board listed only in Chinese. Unlike my visits under the old ownership where getting recommendations was difficult and finding out what was on the menu from the white board is hard, Jimmy Lee our waiter was a gem at helping out. They also make a cold dish with beef belly so be sure to distinguish. Lamb Hot Pot: Another brilliant dish. This was lamb meat with veggies like carrots, peppers in a spicy but not mala sauce. It was soupy, the sauce came up to the height of the ingredients. So good. Dry Pot: lotus root, flounder chunks, shrimp, greens, carrots, other stuff in a well spiced dry fry showing off mala spicing as well. Several people at the table ate at the old Wang's up Rockville Pike and we all agreed that this was as good or better than Wang's. We need a meal at Wang's to compare. Superb. Flounder with vegetables in Fiery Soup: This is usually referred to as Boiled {main protein} in Fiery Sauce or Water Braised {Main protein} and the main protein is typically beef or flounder. The protein is marinated in egg white, cornstarch and flavorings. The proteins usually gets a quick fry to set the marinade into a coating but not cooking the ingredient fully, and set aside. Then a sauce is built with green onion, ginger, garlic, Sichuan hot bean paste, soy, and after these ingredients are cooked into a mass with a slick of oil on it, broth is added, then glass noodle, cabbage and bean sprouts, and finally the protein. This example with flounder was again superb. The flounder pieces were plump and juicy and the coating gave an interesting texture: nowt soggy but wet. The sauce was super with a high quality broth used I suspect it was a chicken/pork broth so pescatarians beware. The pork version I had at lunch last Friday and this version were both fantastic and worthy of slurping up the soup. Joe's is justly famous for this dish and Panda Gourmet makes a killer version. This version is equal to the other and is more refined, not better, just more refined. Eggplant Yu Hsiang style {listed on the menu as Eggplant w/Ground Pork in Spicy Garlic Sauce} Several people said this was the dish of the night and I would not argue. This dish is ubiquitous on modern Chinese menus and tonight's version was as good as any other I have ever had. If I need to quibble, the sauce was the slightest touch too strong with vinegar but this sauce is known as fish fragrant and was originally designed to go with an oily fish, so the vinegar is there to cut the oiliness. The eggplant is fried in oil first so this dish can become an oil bomb or the eggplant can get creamy but heavy with absorbed oil. Not here. This was perfectly cooked eggplant. The dish was a standout and Kay thinks I am crazy to quibble it and she is probably right. But Kay thinks I am crazy without any restrictions on the crazy so I leave it to you to decide. But I usually agree with her wisdom {or say I do to her face, I sleep more than she does!} Pea Shoot Leaves Amazingly good. Much better than standard versions. Whole Tilapia with Pickled Peppers: this dish suffered as being merely good in a sea of incredible. I didn't have much so I can't comment more than to note the ratio of sauce to pickled pepper seemed to favor the sauce. Next time I get a group together, I will see in advance of they can get a more interesting whole fish like snapper or fluke, and as well a larger one. A large bucket of rice was served and it again was outstanding. If it seems like I said unique or best a lot, I did. Not since the infamous meal at China Boy where Claudia and Scott met have I had a Sichuan style meal so good. It ranks as one of the great Sichuan meals of my life. the word refined comes to mind a lot. Not fancy or gussied up but just incredibly balanced. This was the outstanding meal I htink we all were hoping for when we had a plain old good meal at Mama Chang's. This meal was the same price and much much much MUCH better. The flavors jumped yet balance was the overriding feature. Next I need to shout out at the outstanding service. Jimmy Lee seems to be the head waiter and he is generous with his recommendations. He not only pointed out dishes but helped us assemble a meal with no repeating flavors. He made a great meal even better. Often getting a wiater in a Chinese restaurant {really any restaurant these days} to give recommendations is difficult. But Jimmy kept saying "we do different Sichuan dishes and nothing Americanized. He was truly a prod ambassador of a really outstanding restaurant. I did not get their name but the runner and the busser were hard working and always jumping in to make the meal extra special. The warmth of our reception was on par with the outstanding food. I must admit I was skeptical when MartyL brought up Sichuan Jin River but I usually agree with his on Chinese food so I decided to put this outing together. He is right and my life is better from his recommendation! If you love spicy foods in general and Sichuan food in particular, you need to go here.
  7. 4 points
    I've been trying to be very good, and for a while was cooking lunch as well as dinner every day of work from home, but last week that all ended. Maketto has been an outstanding delivery option for us. Noodles, sandwiches, dumplings, and all awesome. And you can get a cold brew growler thrown onto your delivery as well.
  8. 4 points
    i wanted to flag for people that the retail food options at Union Market remain open. Most of the market is shut off from the public, but one door is open, and District Fishwife, Harvey's Butcher, Almaala Farms, The Creamery, Cucina al Volo, and Vitus Wines are all open. Crowds when I have been (like today at 11:30 am) are basically non-existent. Most, if not all, of those people are also doing delivery food via Mercato, which I have not tried, but which sounds like a good option. In talking to the owner of Harvey's, for example, he mentioned that you can specify what you want (2 lbs of chicken thighs) but then also specify how many pieces you want in the notes, or how you want a particular cut of meat to be cut. And they'll then follow those instructions. Harvey's will also shrink-wrap anything you like for freezing. Anyhow, they've been getting me through all of this, thought I'd pass the tip on to others.
  9. 4 points
    Sunday gravy. Hot Italian sausage, chunks of pork, and about 3/4 of a pound of leftover smoked brisket went in along with tomato sauce, diced tomatoes, and a jar of unremarkable grocery store brand pasta sauce. I added some Cabernet, typical Italian spices, onions, garlic. Simmered it forever. Served it with a simple green salad and a glass of Merlot on the balcony overlooking the ocean. It was a delicious meal, but I was sad not to be able to share it with someone. #SocialDistancing
  10. 4 points
    I bet they get a better reception from their landlords than many an independent restaurant will get from theirs. When you owe someone a little, that's a debt. When you owe them a lot, that's a partnership.
  11. 4 points
    In this week when Chef Floyd Cardoz, a pioneer in bringing regional Indian cuisine to America and a fellow Bombayite, died of COVID 19 it does my old Indian heart good to see that Americans are turning to the comfort foods of my land in these stressful times. Dal, roti and baigan bharta will soothe any soul.
  12. 4 points
    I will likely post this on my Facebook and Insta too- I have lived a lot of my life trying really hard not to waste food. I am pretty good with looking at odd ingredients and making up fun meals. My family all would place bets on me for Chopped, and likes to challenge me sometimes. I am also really good at looking at a fridge, freezer and pantry pictures and knowing what you should eat when. So, my gift to anyone who went to the store and has an odd assortment of stuff- if you need ideas- Tell me what you got, I will tell you what to make. Or post a picture of your fridge/freezer/pantry and I will help you out with ideas. I feel like people on this sight might not need this as much as my friends/family, but still. Here is your topic to post in! And anyone else who wants to help out with ideas- the more the merrier!
  13. 4 points
    Dave had a thing for burgers and mussels. So next time you enjoy either of these raise a toast to Dave!!
  14. 4 points
    We had some short rib from a catering I did in January. We defrosted them and then did them in the oven. Braised in red wine, tomato, cattor, onion celery, lots of garlic & herbs. SImply fabulous with a bog portion of left over left overs! Korean cukes & ume. Boulevardier: Old Granddad, Cocchi Barolo Chinato, Coccchi Americano, Bitterman Orange crem citrate bitters, Bitter Truth Jerry Thomas bitters, Bitter Truth chocolate bitters. Kay used Bitter Truth Aromatic Barrel Aged bitters in place of the Jerry Thomas and Cochi Rosa instead of the Americano. I htink she won! Scala Ciro Rosso.
  15. 4 points
    I am hoping that one positive item will come out of all of this: we need mandatory sick leave for food workers. Industries that place workers at risk of losing their jobs for being sick should be nowhere near our food supplies. Meanwhile, we are planning on finding ways to support our local restaurants.
  16. 4 points
    I have dialed this machine in. I follow the basic recipe: 5 egg yolks, 2 cups milk, 2 cups heavy cream, 1 vanilla bean, pinch salt, 1-1/2 tsp vanilla. If I want an ice cream texture, I beat the eggs w/sugar on 3 or 4 on my stand mixer {I have an old mixmaster I scored for $10 on Craig's list}and when tempering the eggs I beat the hot cream/milk mix into the beaten eggs, again on a higher speed but just how high depends on the machine as if I go too fast, I wnd up wearing the ice cream mix. Then I cook the egg/dairy mix and add in my flavorings as the mix cools. For a more gelato~like product, I use 6 yolks and do all the mixing on speed 1 and stop it and scrape down a lot so I incorporate as little air in the mix as possible. Otherwise it is the same. I make a batch or two of gelato base, flavor and strain them then refrigerate overnight. I can spin them as desired. Since I only have one freezer bowl, I make 1-1/2 quarts a day {one batch} Right now, we have Perisian saffron and a batch of Bronte pistachio. Some of my next ideas are balsamico, and a Persian pomegranate molases & walnut {fessenjan gelato!} We have made green tea which just involved mixing in matcha powder, ginger {with chopped TJ's candied ginger} and vanilla.
  17. 4 points
    Right now, I’m supremely grateful that my kids are not super-picky. Did my younger one complain that tonight’s dinner was chicken? Of course she did. Did she eat it? Yes, because she loves chicken. I feel for the parents who are trying to navigate this situation with super-picky eaters, and for those whose kids rely on school meals for one or two a day. This ain’t easy, gang.
  18. 4 points
    And for a third-straight meal (to finish off the corned beef), one whale of a hash.
  19. 4 points
    Leftover chicken legs that had been stewed in white wine, pomodoro doppio, Chinese leeks, green garlic, garlic served with/on bucatini. Sauteed farmer's market greens: mustards, kales, frisees, hand~torn, garlic, onion, cherry blossom soy Old Fashioned: Old Granddad, sugar cube, Bitter Truth Jerry Thomas Bitters, Bittermans orange cream citrate bitters, Luxardo cherry. Banana Later tonight: Pistacchio geleto from our Cuisinart ice cream maker. I have amazing Bronte pistacchio paste and I used TJs dry roasted pistachio.
  20. 4 points
    I visited this place for the first time this week and was really happy with what I got. It is in the strip shopping center on Lee Hwy just east of George Mason, with Caribbean Grill on the west end of it. Charga has excellent food prepared by guys who really like food. Claudio spent the time to inform me about some of the nuances of each of the 3 dishes I considered. The menu is wide ranging and looks to have a lot of great dishes. The Charga flash fried chicken looked really good, but I was looking for lamb. I started with the chicken soup and the mint lemonade. The soup was rich, nicely full bodied and full of flavor with chunks of chicken and potatoes. The mint lemonade is home made and delicious. Then I got the main dish of lamb served on two types of rice with a nice salad of greens, beets, cucumbers and tomatoes. And it had another little bowl of an outstanding chole/chickpea dish. The lamb (ordered medium rare) was served hot and hot, very moist and mouth wateringly delicious. This was a really satisfying meal in every way. The lamb wasn't Prime, and it might not even have been Choice, but it was prepared well and it is really a nice dish. I will definitely be back.
  21. 4 points
    Pizza experiments: Vace dough, homemade sauce, whole milk mozz, goat cheese. Baked at 550 degrees for 10 minutes using a sheet pan on the bottom rack.
  22. 4 points
    Thanks for supporting A&J, Eric! Business is down for us and all other Chinese restaurants because of coronavirus. Glad you and the kids had a good time. Appreciate your patronage. Don- Could you please change the title because we take Venmo now too! Thanks.
  23. 4 points
    Was in MoCo today so I went to PescaDeli in Bethesda before coming home. Theya re the poeple behind A and H seafood who we bought from. They have great stuff. I picked out a whole flounder, about 2.2#. They gutted and trimmed the fins.I told him I wanted him to leave the meaty part of the fins because they were good eating and he like that I knoew my stuff. Took a sheet pan with a rack and lay the fish on it, coated with olive oil, salt, pepper. Made a bef of rosemary and thyme leaves and 4 slices of lemon and lay the fish on it. Then I coated to top side with thyme, rosemary and 4 very thin slices of lemon, then sprinkled everything with spice rub. Baked at 425 for 20 minutes but it should have been 25. The lemon slices on top got crispy and were delicious. Fileted the fish and served it with walnut, sage, thyme & rosemary pesto. I had a mandarin and zested and juiced it into the pesto. A touch of sherry wine vinegar and a goodly bit of sriracha. We have about 1/3 to 1/2 the fish left over. It was really too rare so I popped it back in the oven when we were done and it will be part of an avocado, fish, cuke salad for tomorrow. Wine: David Bruce Santa Cruz Mountain Chardonnay 2000 which was in outstanding shape once the funk blew off. It stood up to our eating the lemon slices. Better with the fish than on its own. This dinner was a home run!
  24. 4 points
  25. 3 points
    My husband smoked some chicken over hickory yesterday afternoon so for dinner we had smoked chicken tacos. We ate the chicken on flour tortillas with homemade tomato salsa, shredded lettuce, and sour cream. We forgot the shredded cheddar. Looking forward to the same meal tonight!
  26. 3 points
  27. 3 points
    I thought this was just going to be a crappy corona-birthday, but we celebrated by ordering from Claritytogo.com. It was just wonderful! We opted for the 3 course dinner for $35 which is a great deal. The menu changes a bit day by day, but if they have halibut, I would definitely recommend it. Our fish dish included gnocchi, beets, and spinach and was delicious. Actually everything was really flavorful. They provide great dinner rolls. We received an extra birthday dessert as well. And they gave us cute little cookies which we haven't eaten yet. I'd strongly recommend as the ordering, pick up, everything was super easy.
  28. 3 points
    I'd also like to put a plug in for the jambalaya at Kinship (which isn't being served this week, I just checked the menu), having had both the chicken and the jambalaya for take-out. The jambalaya kept really well overnight in the fridge (and it's really something of a seafood paella when you reheat it in the oven). The chicken isn't what you'd get while dining inside (you get a whole, uncut chicken, and the leg meat isn't mixed into a salad, although you get (strangely good) iceburg lettuce with world-class dressing (it has sweetness from preserved orange). Eric helped bring my food out the other night - damn he can cook (he's apparently changing part of the menu each week!), but I can tell he has been shaken by this situation. Also, the $40 white wine is great, and the $40 red wine was too (and I don't say that often about California reds). I'll tell you what though: The breast meat of that chicken (which you'll need to carve off), with the lemon-garlic panade underneath the skin, is just as good as what you get in the restaurant, and the pommes rissolées are also (you may need to reheat both in the oven).
  29. 3 points
    I broiled salmon with a mustard barbecue sauce from a takeout place that I didn’t like very much (The sauce, not the barbecue), but I added some Sriracha and it seemed like a good idea. And then I sprinkled it with black sesame seeds, and that made it look fancy. I served The fish with French green beans from the frozen section at Trader Joe’s, and some boiled little potatoes from one of those fancy bags of mixed potatoes from the grocery store. social isolation, day 637.
  30. 3 points
    My 6-year-old, who won't be having a birthday party this year, has been eating a lot of ham sandwiches, hot dogs, and chicken fingers. 🙁But she'll also eat plain (well-rinsed) black beans from a can and a ton of fresh fruit, so let's focus on that. One day since school's been out she ate an entire Costco-sized container of blueberries. I'm thankful she's well past diapers.
  31. 3 points
    Mushroom Quesadillas; sour cream Leftover posole Louisiana Sumpin Sumpin (evoo, cubed chicken thighs, tasso, onion/yellow bell pepper/celery, red finger pepper, garlic, flour, black pepper, chicken broth; parsley) Brown rice Latest freezer discovery was a big hunk of tasso. I remember buying it a long time ago. I needed it for a recipe and I'm pretty sure I found it at Eastern Market. I bought way too much of it for some reason. It survived the freezer okay, but this was way before I had a vacuum sealer, so it benefits from other strong flavors with it for freezer camouflage. I had 4 skinless boneless chicken thighs and I thought the tasso would be good with them. I made a skillet dish and when I tried to explain what it was to my husband at the table, I was a little flummoxed. It's...uh...Louisiana...uh...sumpin sumpin. Thus shall it be known going forward. It was delicious! Very spicy. It and its pan liquid were wonderful over brown rice. I thought I had used a fresno pepper but then remembered I had one finger pepper in the bag with the fresnos. I clearly used the finger pepper, which wasn't that much smaller or thinner than the fresnos.
  32. 3 points
    Turkey burgers with caramelized onion, avocado, LTM. Spinach salad with bacon, strawberries, red onion, poppy dressing. Onion rings. Rose of Tannat from Stinson Vineyards just north of Crozet. Fantastic - not too fruity. Minerality without being bitter on the finish. Side note - the owner of Stinson is married to the owner of Ankida. Both have their hits and misses, but their hits are really strong.
  33. 3 points
    Mul Naeng Myun ~ This has been a dish weeks in the making if you count how long ago I made the bone broth. Noodles: dried japanese buckwheat noodles Add ins: sliced apple, Asian pear, Korean cucumber, homemade dongchimi, steamed egg Sauce: mustard & wasabi sauce, white vinegar Broth: Bone broth, dongchimi brine Banchan: daikon pickled in soy, vinegar, mirin, touch of salt ~ some more of our house made mak kimchi which is now aged and funky ~ Korean peppers and dongjaeng {soybean paste} Steamed rice A total success. We used too much broth and could have nursed at least one more serving if not two. Steamed the egg in the rice cooker as we made rice. Got a perfect fully cooked egg. If you like a more runny egg, you cannot steam them with rice as you will need to take them out after 7 to 9 minutes steaming and that would affect the rice cooking. Blended margarita with strawberry infused tequila, fresh lime, triplum. While I love a good margarita rocks, I also love blended margies. The infused tequila was leftover from the restaurant and was made with rail quality tequila. When berries come into season this year, I would love to make some with a good quality, mid priced tequila which will make a more flavorful finished product.
  34. 3 points
    Posole (hominy, red kidney beans, chilies, lots of canned tomatoes, and lots of fresh cilantro; sour cream; lime) Leftover Christmas prime rib from the freezer Leftover asparagus Oven fries (garlic, rosemary, thyme) I made posole with the rest of the dried hominy I cooked recently. I added a variety of canned tomatoes past their best by date. I tend to be a little sensitive to the metallic taste that can come from old tomato products, but my husband isn't. The spiciness of this masked the tinniness pretty well, but there was still a bit of an aftertaste. I found that a few splashes of red wine vinegar erased it. This made a lot and it should keep pretty well. There were a couple of russet potatoes in the larder that were sprouting so I decided to peel them and make steak fries to go with the prime rib. I don't even like steak fries that much, but it's been a long time since I've had fries of any sort and these were satisfying. It smelled wonderful while they were in the oven. Some fresh herbs came in with a delivery, and now I need to make good use of them, so sprigs of rosemary and thyme went into the olive oil with the potatoes as they were prepped and got tossed onto the sheet pan for roasting.
  35. 3 points
    Yesterday we finished the Japanese tofu and mushroom soup. Today: Fried rice. We had leftover brown rice, aa choi }which I had roasted w/sesame & say which we did not get to that night. It was salty but I thought in fried rice, it would be ok} green onion, egg and I fried it in some duck fat w/some crackling thrown in. The salt theory was half right. The aa choi gave a nice saltiness to the rice but it remained salty. I will try the aa choi again wwith less soy. Crackers w/cream cheese & smoked salmon. Bananas. They have a sticker on them saying baby bananas, but they were weird. Very hard to peel. A thick centerline of seeds that were a little crunchy, the didn't taste ripe until they were black and starting to shrivel. But despite their weird attributes, they were custardy and sweet and delicious.
  36. 3 points
    Green leaf lettuce salad with radishes, tomatoes, and feta; bottled vinaigrette Pork tenderloin, apple, prunes, and apple cider Risotto balls Buttered green beans This was a comfort meal too. It seems like they all are these days🤔. The risotto balls weren't arancini, just cold tomato-olive risotto formed into balls and shallow fried. I seared the seasoned pork in a cast iron skillet, deglazed, then added halved prunes and a chopped apple, cooked briefly and finished in the oven. The apple cider I used to deglaze the pan caramelized into a nice syrupy glaze. I love fruit with pork. I've had a giant Costco bag of Sunsweet prunes* in the pantry for quite some time and periodically dig into it. The zip pack keeps them very moist and they're a versatile ingredient. This is a great pantry item to keep on hand. *Excuse me: dried plums.
  37. 3 points
    We have been nibbling all day so we probably could call this brunsupdin. But I will try and find a logical point to start the listing. Crudite w/ume paste. We used up the last of the S&B brand from Japan and started with the Eden Foods ume. This ume is a little thinner and side by side, not as good. But honestly, I don't think we will noticeably suffer until our next shipment arrives from Japan. Next was a romaine head, wedge and covered with homemade tzatziki. I need to make a batch of caesar dressing because we have a lot of romaine. Eggplant marinated in sesame oil and soy, pan fried and finished in the oven at 425. The eggplant was a little thin on some slices and those wound up chip like. The thicker peices were really tasty and had a great texture. King Oyster mushroom w/olive oil & soy. Pan roasted. When they were almost done I crushed garlic cloves over the pan and let the garlic cook in the cooling pan. Kay and I both said how much we love king mushrooms and at $1.99 at HMart, they are a significant bargain! Skirt steak and pork belly, both local, marinated in Thai fish sauce & shio koji 48 hours, done on the yaki niku grill. some green onions done on the yaki niku grill. WHich might have transformed it into a yaki negi grill. Cocktail which came after the sald and before the eggplant/king mushrooms My favorite martini: Plymouth gin and Dolin dry 3 to 2, Peychaud's aromatic bitters, Bitter Truth olive bitters, 6 drops, lemon twist. Wine: the remainder of the Ischia Rosso from the other night by Cenatiempo. SO GOOD! Kay had a glass of Ciro Rosso by Scala from Calabria which we will undoubtedly finish tomorrow.
  38. 3 points
    Clarity has been offering 3 course take away dinners for $35. Quite a bargain for what you get. Check the website daily for what is on offer. They tell us that all staff has been kept employed. Why not order a meal to help keep it that way? Don't forget to tip!
  39. 3 points
    Ideally we would have mass testing so we could concentrate the quarantine/distancing to those needing it. But it still would be a major effort. The city in Italy that tested everyone had amazing results.
  40. 3 points
    Tonight is ground turkey enchiladas, made in casserole form so that I could utilize some smaller broken taco tortillas, with some cut up roasted peppers and onions I roasted earlier, and green enchilada sauce from the Frontera Grill line. Served with refried beans, I mixed with some cheese and maybe some guacamole, and hot sauce.
  41. 3 points
    Ranch Gordo pinto beans are cooking in the crockpot. Dinner plan for tonight is pinto beans, sausage, and rice with some green vegetables (possibly frozen spinach). May bake some brownies or cookies for dessert
  42. 3 points
    Here's the thing -- age and risk factors shoot up the severity of the illness dramatically. 30 year olds no other issues, about the same. 70 year olds, no other issues, 2-3x worse illness. 70 year olds with issues, big problems. Seasonal flu in the most at-risk population has a little under 2% mortality rate; Covid-19 has a little under 15% mortality rate with the numbers known about a week ago, and requires a huge amount of intervention to keep it that low (ventilators and blood oxygenation transfusion) in ICU for 21-30 days, plus on supplemental oxygen for another 3-6 weeks. Covid-19 causes interstitial pneumonia, which basically means the aveolar sacs in the lungs cannot function and these sacs are how the oxygen we breathe in transfers into our bloodstream. USA is expected as of 3 days to have at least 200,000 serious cases; USA has ~45,000 ICU beds. A friend who used to run human drug trial studies has read early reports that there might be a correlation between ACE2 receptors and higher risks, which can explain why kids are less likely to get Covid-19 even if they carry the coronavirus; they're just too young to have developed arterial plaques. Folks on ACE2 blockers have a lower incidence of Covid-19 (so far) than people with the same health issues not on blockers. Because the blockers can cause dangerously low blood pressure, prophylactic prescription is not recommended. However, protease inhibitors, which are antiviral drugs similar to what is used in HIV treatment, might be a line of defense. Naturally occurring protease inhibitors in plants include most legumes cereals, bananas, apples, raisins, pineapples, cucumbers, spinach, cabbage and potatoes. So, time to make a big batch of lentil-spinach soup, right? I know I will!
  43. 3 points
    Next time, I will do more to render the fat... I will prick skin well, taking care not to penetrate to meat. I will parboil the duck by holding it by it's legs and giving the duck a 2 minute dunk in boiling water {I tied the legs together so I will use a wooden spoon thru the legs to hold the duck in the water and to remove it without steam burns} I will lower the 300 degree cook time to 1.5 hours, 45 breast up followed by 45 breast down. Then I will raisetemp to 425 and when the oven is preheated, place the duck in back up for 15 minutes and then breast up for 15-20 minutes. We got almost 2 cups of duck fat: liquid gold at cooking temperature.
  44. 3 points
    Chicken legs braised in white wine, pomodoro doppio, leeks, green garlic, thyme & rosemary Mashed potato with just the slightest touch of butter and cream. The rest of the butter & cream ShioKoji pickled Korean Daikon & greens The rest of the Rockland 98 Petite Sirah. Damn, that was good!
  45. 3 points
    Located inside the space once occupied by the former Ruth Chris’ steak house in Penn quarter, Cranes welcomes you with a tasteful and minimalist decor, accented by the recurring motif of the eponymous crane (obviously…), including in the holders for the chopsticks. The restaurant defines itself as a Kaiseki (haute cuisine) establishment. The chef, Pepe Moncayo, a Spaniard who has lived and worked in Singapore for ten years, offers a Spanish/ Japanese fusion menu constituted of small and medium plates. We visited Cranes a few days ago and tried a large assortment of meat, fish and vegetable dishes. These included the madai aburi (torched red snapper), the cauliflower with persimmon and guanciale, the leaves and roots sunomono (that is, marinated in a traditional vinegar-based dressing), the grilled young onions, the octopus with squid ink potato puree, the bacalao tempura, the cold capellini, the bao ban with prime rib, the kurobuta pork in sherry sauce and the duck gyoza with celeriac puree, water chestnuts and rostit (presumably in reference to the traditional Catalan way of pot roasting with vegetables in an earthenware vessel). They were all delicious and quite unique in their creative mixing of Japanese and Spanish flavors. In general, the fusion between Spanish and Japanese cuisines is achieved by using a mainly Spanish chief ingredient with condiments or sauces inspired by Japanese typical gastronomy. Or, conversely, by using a mainly Japanese chief ingredient with condiments or sauces in the Spanish tradition. The grilled young onions and the Kurobuta pork provide two examples. The grilled young onions dish is a riff on the traditional Catalan calçots, typically served with romesco. The calçots are scallions--every year there is a festival, called the calçotada, in late winter/early spring, in the Catalonian town of Valls dedicated to this delicacy. The Cranes version replaces the Catalan romesco with a Japanese-inspired horseradish kimizu (a sauce with egg yolk and rice vinegar), pine nuts and chives. Though we may still prefer the traditional calçots with romesco, chef Moncayo’s adaptation was excellent. The Kurobuta pork centers on a high-end Japanese ingredient, namely the meat from the white-spotted black Berkshire Japanese pigs, heirs to the Berkshire pigs imported in Japan in the 19th century and raised according to very strict “organic” standards. These high standards translate into a very tasty “porky” pork, very different from the fat-less chicken-like pork that abounds in run-of-the mill supermarkets. And Chef Moncayo accompanies this Japanese delicacy with a Spanish inspired sherry sauce. In sum, Cranes is a truly interesting combination of Mediterranean and Asian flavors and a great addition to the dining scene in the DC area. We would have loved the dishes to be a bit more abundant, given our appetite... Other than that, well done chef Moncayo!
  46. 3 points
    My cousin was in town for a conference and she comes from a place of very limited restaurant choices so I wanted to take her somewhere different and unique, and I have to say, I crushed it on the restaurant choice! 😉 I mean, how could I go wrong with a Spanish-Japanese mash up?!!? We opted for the omakase meal and we completely blown away from start to finish. Every dish was as beautiful to look at as it was wonderful to taste, and every part of each dish was just fantastic ( there were no throw away components). Shockingly, the place was fairly empty on Thursday night, but I'm hoping that's because it's so new. The only complaint I had was with the lighting. It was too dark to see the beauty of each course without using the light on my phone. When we were leaving the chef was at the host's stand and we raved about the meal for a bit and then, since I had a captive audience, told him my complaint about the low level lighting. He said they just turned the lights down tonight for the first time because the restaurant designer/stylist told him that with the lights turned up it made the place look like a fast food joint! Unfortunately, neither my words, nor the photos do justice to the experience, but here goes. First up was Hamachi/Citrus Dashi/kumquats - we were encouraged to eat the components and drink the broth at the end. Amazing! They could have served the broth alone and it would have been a successful dish! The fish was so tender that I "chewed" it with my tongue! It was also served at the perfect temperature for maximum flavor. Chawanmushi/tempura oyster/seaweed was next, and it was another wonderful combination of tastes and textures. The tempura oysters were topped off with roe and they were great on their own, but the real star was the chawanmushi. I think I could eat a gallon of that stuff! Botan Ebi/ponsu jelly/uni/crème fraiche was the third course and it was another combination a dozen different flavors and textures. We were told to stick the spoon all the way to the bottom and get a bit of each layer. This dish was very hard to photograph, but I included two photos below so you see the layers. Steamed Cod/Gazpachuelo/Potato Trinxat was up next. The description is how it's written on the menu they gave us to take home, but it was described as Black Cod vs. Cod. Either way, it was amazing. Again the cod was tongue-chewable...so tender!! The fish was amazing but the other components were equally impressive the potato thing was shockingly good, as was the foamy broth on the bottom (visible on the left side of the photo). I don't know if that was the gazpachuelo or just part of it, and I don't care! It was fantastic. I'd also like a gallon of it to take home!! Nameko Mushroom Rice/Scallop/Guanciale was next. It also included the soft, internal part of burrata cheese (not visible in the photo below). We were told to mix the rice and burrata together and eat it like that. The scallop was absolutely perfectly cooked and absolutely delicious yet it was the least impressive part of the dish!! The mushroom/rice/burrata combo was mind blowing. SOOOO GOOOOD! The final dish was Quail/Salsify Puree/Foie Gras Escabeche. The quail was very tender and moist and the foie was ridiculously tender (much more so than what I had at Clarity earlier in the week). The salsify was also a surprising hit. I'm not that familiar with salsify, but I'm considering growing it now!! Dessert was a "Gin and Tonic" - I have no idea how to describe this and the photo below is awful. It was a wonderful and unique and had little bits of cucumber in it! Whatever it was, it was a great success! We also got a Winter Citrus Tart/yuzu curd/mandarin sorbet/coconut which was very good, but probably the most standard/least interesting dish of the night. The final little bite (not described on the menu) were two little candies. One was gumdrop type of dish that was good, and the other was combination of miso, caramel and salt. This was an amazing bite! It was one of those dishes that makes you wonder why no one ever combined those flavors before! Fantastic!! I wanted a dozen more! I did the wine pairing which was nice and included a couple sakes, including a rose' sake that got its color from red yeast. Who knew that was a thing! I can't recommend this place highly enough! This was the most interesting and memorable meal that I've had in a long time and two days later, it's still all that I'm thinking about!
  47. 3 points
    I went to a big event in Fairfax this past weekend. It was REALLY interesting to see how people did. Some people were fist bumping, some waving without offering a hand. Some people were still shaking hands, and some still hugging. But it was funny to see people gauge their level of worry and level of acquaintance in such fashion. The attendance was certainly down from a normal year, still a big event, but... I feel bad for people like my SIL with a depressed immune system, and other SIL who literally just had a baby. They are running up against shortages of things like hand sanitizer, rationing at Costco, etc. They are people who have a lot more reason to worry. My one SIL won't have to worry about an unstocked freezer luckily! I do think people though have so much more in their pantry that they just don't use, and waste so much food in general, that having to cook down some pantry reserves might end up teaching them a thing or two. When we were moving and I cooked down my pantry and freezer, we had a ton of meals. Maybe a bit interesting in pairings, I did a lot of searching on pinterest with several ingredients to see what they came up with. But my Mom says I live like I survived the great depression- I really am not cool with food waste. I don't think it is bad per se to prepare for a disaster, especially having some non-perishables, being smart about medication refills, etc. But I think there is also a whole lot of unneccessary paranoia right now in odd ways that are affecting people/business who really need the supplies. And I think Americans aren't good at also knowing how to preserve food so that the food they buy doesn't get wasted when the disaster doesn't happen or happens at a later time then they foresaw. Or knowing how to buy and cook the right types of food for that type of preparedness. I foresee people having huge amounts of unused hand santiizer and rice for the next year. I think we have forgotten a lot of things that our past generations learned during the depression/war effort that would help in times of emergency and otherwise.
  48. 3 points
    I'm eating Chinese once a week from now on. Last Saturday, China Wok. Thursday I went to Golden Buffet and Grill for lunch. This coming week, probably Hunan Gate. Week after that, XO Taste....
  49. 3 points
    I’m in my hometown with friends. We are not doing a proper eating tour (finicky eaters, one of whom is scared of spicy). However, I offer the following brief reviews: Liuzza’s by the track is still reliable. Great turtle soup and fried catfish. Anything fried here is a winner. Tiny, cramped, worn. I love it. Napoleon House makes a decent muffaletta, a great Pimm’s cup and the patio is delightful. Marjie’s on Broad near Canal is a treat - Louisiana classics with Asian touches, smoked meats, pig knuckles, ears etc. The restaurant is In an old house; it is casual and unpretentious. Prices are good. Portions are generous. Big flavors. The Sculpture Garden in City Park continues to amaze. This is a must-do (it’s FREE). The Audubon Zoo is fantastic even if you are not a zoo fan. The setting is magical, among centuries-old live oaks. It’s well curated with lots of shade and places to sit. Take a picnic and make a day of it.
  50. 3 points
    The only key ingredient you left out is your address.

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