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Showing content with the highest reputation since 02/22/2019 in Posts

  1. 9 points
    We enjoyed an exceptional evening at Métier last week. From start to finish, everyone we encountered was wonderfully hospitable, and the service was flawless. Celia greeted us in the lounge--she is wonderfully charming. Michael Chesser, the Captain and Sommelier, was engaging and informative, and led our service. For my budget, it's a special occasion restaurant, and even though it was very expensive, it was money well spent. The dining room is relatively small, but spacious. The kitchen is visible, but we couldn't hear any sounds. If I had one quibble, it would be that three desserts was one too much for me. (Signs of age, I suppose) Instead of providing my own descriptions, I'll include a photo the menu notes. The restaurant was quite accommodating, and changed a couple of dishes to better suit my wife's preferences. For the wine aficionados and experts here, I'd be interested to get your thoughts on the wines used for pairings. I enjoyed each pairing immensely. Toro with hummus and lavash crackers served in the lounge, accompanied by a burnt cinnamon cocktail. Seared Bluefin Toro Puree of Savoy Cabbage soup with Rye Bread and Cured Foie Gras Crostini Crispy Skin Filet of Virginia Black Bass Scallops. (They prepared this instead of lobster for my wife) Confit of Maine Lobster. Pan Roasted Martin Farms Beef Poached Pineapple Upside Down Cake. (My favorite dessert) Métier Candy Bar Dessert number three. I honesty forgot the description, but it's a play on cinnamon rolls, accompanied by a hot buttered rum drink. Our view of the kitchen. Eric was visible throughout most of the evening, but the table was occupied and I didn't want to intrude on diners' privacy by taking a picture while they were present. Menu Menu notes Menu notes Wine pairings
  2. 8 points
    To characterize Grant Achatz and Cat Cora as culinary stalwarts at the same height in the culinary stratosphere is like lumping Ernest Shackleton and Popeye Captain Stubing in the same boat as accomplished sailors. But sure, we can all agree that any international "go fuck yourself/s" gesture is the perfect catalyst to a reasonable conversation.
  3. 8 points
    Tonight was vegan night at Casa TrelayneNYC and I'm snacking on some chilled diced pineapple as I type this... The first two pictures are approx. 1 kg of wild and cultivated mushrooms. The first bowl contains black pearl oyster mushrooms and baby shiitake mushrooms, and the bowl in the bottom picture has yellowfoot chanterelle mushrooms. Clockwise from bottom left: porcini broth; yellowfoot mushrooms; baby shiitake mushrooms; black pearl oyster mushrooms; thyme leaves; red pepper flakes; sage leaves; flour; tomato paste; garlic paste (3 garlic cloves, smashed and pounded into a paste in a mortar and pestle along with a pinch of salt); diced onion; olive oil. The porcini broth consists of 10 g dried porcini mushrooms combined with 150 g diced onion, 100 g diced celery, 60 g diced carrots, 1 bay leaf and 710 ml water. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 20-25 minutes. Strain liquid into a small saucepot and keep on another burner, on low heat. You can smash the garlic cloves into a paste using the tines of a fork, or pound them in a mortar and pestle. It'll become something like this after a few minutes. Porcini broth. Leave this unseasoned since you'll be using it later on. Warm olive oil in a pan, then fry onions until browned. Season with salt and pepper, then transfer onions to a small bowl. Add mushrooms to the pan. Cook until the mushrooms begin to exude some liquid. Eventually they'll reabsorb the juices and begin to brown. At that point, add the garlic paste and herbs to the pan. Stir them in and cook for a minute. Reduce heat to medium. Add the onions back to the pan. Stir in the tomato paste. Fry for a minute, then stir in the flour. Cook for one more minute, then add in the porcini broth, a ladleful at a time. Cook until ragu reaches your desired consistency. Taste for salt and pepper, stir in some chopped parsley, then serve at once. Curly endive salad with orange and oil-cured black olives Wild mushroom ragù, served over pearl barley and pigeon peas
  4. 7 points
    Agree with everything Eric said. Last night's dinner was delicious. I am not sure what things were called on the menu, but am going to talk about what I liked- I really enjoyed the Shaanxi cold noodle in chili oil, this dish got eaten faster than any other. The noodles are thicker than the chengdu cold noodles my friends make, but were very tasty, not off the board spicy, but enough of a kick to be good, the small bits in the sauce were good. The beef tendon and tripe in spicy sauce was delightful, I think this is something even most non-tendon/tripe people would like, I thought it was very good. The lamb with pita soup was really a nice balance to a lot of the spicy food we had, and I really liked the flavors, I thought the lamb was good. The Enoki mushrooms were very good, but I don't know I would order them just on my own. I really liked the vegetables (Shaanxi flavored vegetables?) They reminded me of this spicy dipping pot dish we had in China. The vegetables had nice crunch and a good heat to them, this is a veggie dish I would order again, even with more limited people. The spicy pig trotters might not be for everyone, but I really enjoyed them, they have a good amount of bone and cartilage, so you have to be ok gnawing a bit, but well worth it. The chicken dish we had with the noodles was very good for being a little more pederstrian, I thought it had good flavors and was something with good flavor to eat in between spicy bites. The bean jelly, OH, the bean jelly- this might be a must order for me anytime I go here. It was everything you don't think a bean jelly would be, kind of like a cold spicy noodle dish in a good way, but with bean jelly slabs instead of noodle. The "burger" was fine, I mainly used mine to get more spicy sauce off my plate from the bean jelly. I liked the fish, the lamb above was very good- the yams with it were good and the lamb was very tender, I thought it was a very good dish. I am not sure what else we ordered, it was a full table, but this really is one of the best Chinese meals I have had in this area.
  5. 6 points
    four of us had dinner last night at punjab grill. service wasn't great, but the service kinks seem like the newly opened kind that hopefully will be worked out. dinner came out to around $90/person, which was definitely expensive but not quite as brutal as i'd feared from a maharaja-inspired restaurant that offers "market price" caviar and truffle supplements. while we agreed that the food is more interesting than rasika's and most of it quite good, the overall experience wasn't one that will have any of us rushing back. i'm guessing this place will live or die based on the amount of expense account business it draws. the first dish that i tried was the adraki tuna tartare (sago crisps), which was . . . adequate, at best. a small cylinder of ring-molded fish atop under-seasoned, possibly underripe avocado, with one crisp on top (which i didn't try, because only one). no distinguishing flavors stood out. (my internal monologue is concerned that i'm about to sit through an entire disappointing dinner.) luckily, the chana masala “hummus” (amritsari kulcha, radish achar) was much better, albeit quite small: a quenelle of spiced, creamy dip was accompanied by an airy round of kulcha that was no more than four inches in diameter, with a nice pop of acid from the pickled radishes. (luckily the four of us are all pretty close friends, as we tore apart the little disk with our fingers so that everyone got a bit.) our carnivorous friends got a meaty small plate that they seemed to really like, but i have no recollection of what it was. the rest of our food came out basically all at once, crowding the table. the tandoori tiger prawns (moilee sauce, curry leaf, tomato jam) came two medium-sized prawns to an order (heads on, but surprisingly dry inside -- nothing to suck out). i like tandoori seasoning and the prawns weren't overcooked, so i enjoyed my half-prawn bite, but be warned that this is another small one. in contrast, the malai broccoli (amul cheese fondue, spiced churma) was basically an entire head of broccoli. childhood favorite broccoli with cheese sauce grew up and studied abroad: char on the brassica, the richly cheesy sauce given texture by the breadcrumb-like churma, all with a spicy kick. probably my favorite dish of the night, for nostalgic deliciousness. i've read for ages that jackfruit is a serviceable vegetarian substitution, but i'm not sure that i'd ever had it before the kathal kofta (jackfruit dumpling, lebabdar sauce, cilantro cress). the dumpling did have a satisfyingly dense (but not too dense, just enough to be meat-adjacent) texture, and i was sad to realize that the bowl of delicious brown sauce was cleared before i got at it with my naan. (with only four chocolate truffle-sized dumplings in the order, the ratio of sauce to dumpling had to anticipate side carbs, but with table space at a premium, the busboys were quick to clear even the not-quite-empty plates, so i see why this one got away.) at our server's urging, we ordered the burani palak paneer (spinach, tandoori cottage cheese, olive tapenade, garlic), which he assured us was different than the palak paneer with which we would be familiar. a pre-sliced (mostly -- the very bottom wasn't cut through, presumably to keep the slices together) block of paneer sat in a pureed green pool, a bit deeper and more cooked-down in flavor than i'm used to from palak. i appreciated the starring cheese; i'm that person who is constantly wondering how many cubes she can dig out of the shared dish of palak paneer before friends get annoyed. the mushroom khichdi (morels, exotic achari mushrooms, yogurt, lentil) felt more southern than indian, weirdly enough; a friend pointed out that the lentils almost had the texture of grits. along with the broccoli, this was the dish that i just kept eating: roasty mushrooms and starch are addictive in any cuisine. (i swear the lentils tasted cheesy, but i'm not sure whether that's the grits association playing tricks.) given how i usually make a meal out of rasika's sides, the baigan bharta (charred eggplant, desi ghee) and the brussels sprouts thoran (fresh coconut, mustard seed, curry leaf) were both a bit disappointing. the eggplant was a one-note mush of very cooked eggplant. the brussels sprouts were much better, the shaved sprouts warm but otherwise almost raw. the almost-salad was a light counterpoint to the rest of the tablescape, though. naan (both garlic and sundreid tomato, olive & basil) tasted nicely of its respective toppings, although the bread was a bit more crisp and less fluffy than i'd probably prefer (personal preference, not a flaw). a side of the raita never made it to the table (which i did not realize until just now, as i am looking over the menu to recall everything that we ordered). the cocktails we tried ranged from pretty to very good; we all tried each other's. my first drink, the chaiwala (masala chai infused scotch, spiced cordial, lemon, ginger) was probably my favorite, a classic-ish, penicillin-adjacent cocktail. a friend seemed happy with her king alphonso (gosling’s dark rum, mango, pomegranate, lemongrass, mint), although such fruit-forward drinks tend not to be my favorite (unless i'm on a tropical vacation and the setting calls for it). in retrospect, i'm fairly sure my order of the kasauli 1820 (rittenhouse rye, saffron & spiced sugar, orange, smoke) was mixed up with a friend's order of the akbari (old monk rum, dry vermouth, ginger, cloves, aromatic bitters), as his smelled of smoke and mine didn't. (not sure what it says about our palates or the drinks that we couldn't be sure from the other flavors, but his drink was half gone by the time mine arrived.) both were enjoyable, although the one i drank (so probably the akbari) was a tad on the sweet side. (and i think that sweetness is what confused me as to which drink i got, as "saffron & spiced sugar" sounded likely to make a sweeter drink.) the bf's rikki-tikki-tavi (pyrat xo rum, tullamore dew whiskey, pineapple, coconut, egg white, cardamom keora water) was described as a not-too-sweet take on a pina colada, which was a pretty good description (served up but with a frothy head), although the drink could have used acid (maybe some lime) to add another note. the gt&t (mango, ginger, lemongrass & cardamom infused gin, house-made turmeric tonic) was also a bit flat and could have used acid; i think the addition of all the other flavors (especially the turmeric in the vivid orange tonic) muted the brightness that i associate with a more classic g&t. we were seated in a little side room across from the bar, which was quite loud (although possibly less so than the main room); they seem to be going for a scene-y atmosphere with the music. service was surprisingly slow. everyone was perfectly nice when they did come by, but there were lots of noticeable lags throughout the night. i arrived earlier than the rest of my party and was immediately seated, which i appreciated, but no one asked whether i wanted a drink while i waited, which i did. two of my friends joined about ten minutes later, and we only managed to order cocktails after awkwardly calling back a somm (i'm assuming -- he stopped by to draw our attention to the wine list but walked away before asking if we wanted anything). even more awkwardly, i went to a bathroom in the back of the room where we were seated only to discover after i had a handful of soap that the sink wasn't working! (there was an out-of-order sign on a second bathroom, but the one i entered had no indication.) when i asked someone where there was another bathroom, explaining that the water wasn't working in the one, the guy's initial response was something to the effect of "yes, those aren't working, wasn't it locked?," which put me on the defensive. i was led through the main dining room to another set of bathrooms, feeling very uncomfortable the entire time as i avoided touching anything or dripping soap. ugh.
  6. 5 points
    Is that always necessarily a bad thing? In my experience, many dals and “ curries”, especially the ones without large chunks of vegetable in them, are unaffected by sitting around for a while, if anything they may be slightly better, as many of those things are definitely better the second day than the first day as the longer the ingredients are together the more they marry . I think it’s one of the reasons Indian buffets are actually relatively good-a lot of the food doesn’t suffer from being held on the steam table. In addition, I would think a lot of the dishes would have to be made on the steam table in order to be served, because they simply take too long to make to be prepared individually per order.
  7. 5 points
    Here's a scan of their Dim Sum picture menu. Their website seems to be still under construction with its Dim Sum section not yet started. Vinh Kee was larger inside than I'd imagined. There are several 4-tops, but remarkably 12 lazy-Susan equipped tables split between 8-tops and 12-tops. My late lunch today was relaxing with plates of BBQ Pork Buns and Snowpea/Shrimp dumplings. VinhKee_DimSumMAR2019.pdf
  8. 5 points
    A very nice brunch was had at Convivial, in fact I would elevate it to one of the better brunch choices in DC. We started with a tasty burrata and greens dish. It included a wedge of roasted winter squash, which seemed unneeded. The roasted cauliflower was also good, even if the pureed beet sauce was oddly sweet. The yard long slice of quiche should definitely be considered. Served on a bed of dressed greens, the pastry crust is buttery rich and the eggs soft and custardy. Convivial also serves a very good bloody Mary. Cedric was in civilian clothes at the host stand and keeping an eye on the floor. We walked out into the sleet and rain happy and full.
  9. 5 points
    On a cold and rainy early Friday evening, we arrived at the Trump International hotel lobby. After scanning around for signs to Nakazawa, we asked a staff where it is. You have to exit the lobby to the east, walk around the hotel to the north, and go to the back of the hotel. And there it is, next to Starbucks. Why they don't have access through the hotel is beyond me. We had seats at the counter for the 7 p.m. seating. The staff was very friendly and they confidently assumed we would love the meal and become regulars. We did love the meal, but regularly dropping $300+ pp for sushi and sake is not happening. Here, the sushi rice is served warm. Many pieces were blow-torched. Each, except the unpictured handroll, should be consumed in 1 bite. No soy sauce, no wasabi, only ginger as palate cleanser - not to be eaten with the sushi. I can't remember every fish but we had salmon, scallop, mackerel, 3 grades of blue fin tuna, Maine and Hokkaido sea urchin, A-5 wagyu. Almost every bite is fantastic. ETA - the last pic is conger eel - it actually tastes like canned tuna. I've never had conger eel before, didn't even think anyone eats them. Also not pictured is tomago (egg), which I don't like. It's the best sushi within 200 miles.
  10. 5 points
    The Big Hunt was an early player in the DC craft scene. Dave Coleman was the GM and Beer Director at The Big Hunt and then went on to found 3 Stars Brewing. The references I can find online is that Coleman was beer director at The Big Hunt in 2006, if not earlier. My guess is his efforts predate Birreria Paradiso, probably by a couple of years. The Reef opened in 2001/02. When it closed in 2013, most media reports noted that it was one of DC's first bars to focus on craft beers. The First DC bar to have Chimay and Allagash White on tap (according to the Post) RFD opened in 2005(?), which of course had the same owners at the Brickskeller, and the same problems with keeping beers in stock. Rustico also opened in 2006, with 250 bottles and 30 taps. Granville Moore's helped jump start things on H Street, NE in 2007 with a Belgium beer focus. Brasserie Beck opened in 2007 (was originally slated to open in 2006) ChurchKey was delayed and finally opened in 2009. Meridan Pint opened in 2010. I'm sure there are other notable additions. Such as The Saloon on U Street, which opened in 2000. There was a previous Georgetown location, but I'm not familiar with its history nor beer selection.
  11. 5 points
    If you're a vegetarian, you're probably going to want to skip this post. Every year, B and I invite our friends over for a dinner party the night the Oscars are held. This year, I decided to make pernil asado, inspired by a lunch I had at my firm's offices in Silicon Valley. That meal was so delicious that I *had* to learn how to replicate it at home. Pernil asado con mojo Arroz con gandules Green salad, house vinaigrette Sugar-free deep dark chocolate ice cream Blackberry-lime pie, whipped cream The ice cream was homemade and the pie from Whole Paycheck. (I decided to take a break from baking this weekend.) The sofrito for the arroz con gandules (for non-Spanish speakers, that's rice with pigeon peas) was decidedly non-traditional. Clockwise from left: minced onion; minced onion and garlic; minced green pepper; minced cilantro; minced celery. Not shown is 1 tablespoon lard melting in a pan. I ultimately decided to omit the cilantro in the sofrito. Essentially you're sweating the vegetables until they've softened, a process that will take about 20-25 minutes. Salt and pepper at the end. 710 ml chicken stock 85 g minced cilantro 120 g sofrito a pinch of saffron 14 g dried oregano 822 g canned pigeon peas 1 large onion, chopped 120 g pitted green and black olives 85 g bacon, diced 30 g tomato paste 350 g rice You can view the recipe here, and the above ingredient list has changed a bit from the original but the process is the same: https://www.saveur.com/…/Arroz-con-Gandules-Rice-and-Pigeon… Not shown is a Dutch oven with 1 tbsp. (12 g) lard which I substituted for the canola oil in the Saveur recipe. This is about 12 lbs. (a little over 5.5 kg) pork shoulder with skin and bone. We roasted it at 200 F(93 C) for 11 hours. Recipe is here: https://afoodobsessionblog.wordpress.com/2014/07/31/pernil-borinquen-a-slow-cooked-puerto-rican-pork-roast/?fbclid=IwAR1bRSsX3VyFd24q0sMdHWPsTRrAkYhCaYbuCn8Xyi5OjnvRFhaC2j_hcSM To go along with this, we made some mojo: 28 g dried oregano 28 g ground cumin 60 garlic cloves, chopped 940 ml orange juice 940 ml lime juice salt, to taste freshly ground black pepper, to taste We're definitely making it again. For sure.
  12. 4 points
    Over the weekend, we made gochujang rice cakes with kale and ground turkey and "paratha burritos," which are curried ground beef, chopped tomatoes and cucumbers, and garlic yogurt sauce wrapped in parathas (bought frozen from Ranch 99). We'll probably make the paratha burritos again later this week since we still have all the ingredients. We also roasted up a tri-tip and a bunch of zucchinis and made a loaf of soda bread. Monday night I stir-fried some peppers, zucchini, and mushrooms with fajita-ish spices, made a pot of rice, and a big bowl of guacamole. Together with the leftover tri-tip and chopped tomatoes we've been having some rather excellent Mexican-style bowls for dinner/lunch. Yesterday we made a batch of cheesy tuna mac, roasted up a couple pans of asparagus, made a meaty tomato sauce to eat with spaghetti, and prepped a fruit salad of cantaloupe, honey mango, and blackberries.
  13. 4 points
    We've tried all three soups and the chicken wings with coconut rice. I think the Mee Kathi is our favorite, definitely with the tofu. The chicken wings are spicy but addicting, I only wish they'd come with more pickles. We've been twice and they've hooked us as regulars, especially since our son likes being in the food court so much. At noon on a Sunday I think every table eating Lao food (including us) also had a stroller.
  14. 4 points
    This is my reckoning of the dishes that we ordered, most of which were helpfully described by ktmoomau above: shaanxi cold stir noodles, thicker noodles in spicy oil and seasonings cold stir enoki, mild flavored heap of enoki chengdu bean jelly, sleeper hit of slippery gelatinous strips in a spicy sauce (with salty bean paste?) tendon and tripe in spicy sauce, I think there is a similar dish to this at Grace Garden called "triple treasure" spicy trotters, succulent and rich with heavy coating of szechuan peppers and spices pita in lamb soup, which is bits of bread sopped in the soup, and which came with a condiment dish of garlic cloves, pepper paste, and cilantro rouga mo beef "burgers", spiced beef bits in the flat sort of english muffin rolls shaanxi mixed vegetables, a large deep bowl of spicy sauce, heavy on the szechuan peppercorns, with various vegetables (mushrooms, fungus, bamboo, etc) shaanxi flavor fish: large chafing dish with whole fish and sauce with soft tofu iron pot lamb: lamb and turnip chunks in an iron bowl with propane burner Xingjiang Chicken, a platter of mildly seasoned chicken and shaanxi-style thin noodles This was more than plenty for a group of 10, although we ordered doubles of some of the smaller dishes. I don't remember anything being super spicy, although a few of the dishes were strong with the szechuan pepper.
  15. 4 points
    We had meatballs for dinner tonight. I've posted my recipe elsewhere in this thread but here it is again for convenience. 170 g fresh breadcrumbs 60 ml whole milk 400 g ground pork 200 g ground beef 32 g chopped mortadella 1 egg 30 g grated Parmigiano-Reggiano cheese a pinch of grated nutmeg 3 tablespoons finely chopped parsley 2 tablespoons finely chopped mint salt black pepper 800 ml crushed tomatoes 1 garlic clove 3 tablespoons olive oil 1 bay leaf This is my basic recipe for meatballs with the addition of 32 g (1/4 cup) chopped mortadella. The original recipe is from My Kitchen in Rome (which I highly recommend if you love Italian cooking). I've made about 4/5 of the recipes in Rachel's book so you know it's a keeper. Her recipe reverses the proportions of beef to pork but I love the sweetness of ground pork, so there you go. Quantities are also a bit different above and reflect my personal preference. We like our meatballs with not as much breadcrumbs and more herbs, but you might feel differently. Add the milk to the breadcrumbs. Soak for 10-15 minutes, then squeeze out liquid. Combine breadcrumb mixture, pork, beef, mortadella, egg, cheese, nutmeg, parsley and mint in a large bowl. Season with salt and pepper. Since the cheese will be salty, go easy on the seasoning. It'll end up looking like this. Form meatballs with a teaspoon. Line a cookie sheet with foil, then again with parchment paper. Arrange meatballs on top of parchment paper. You'll end up anywhere between 15-20 meatballs. I like my meatballs golf-ball sized. In the beginning, I'd fry them in olive oil but those ended up greasy. Baking renders them lighter plus you don't need to roll them in flour or cover them in breadcrumbs. Preheat oven at 350 F. Bake at 350 F for 15 minutes. The sauce is really simple.Warm 3 tablespoons olive oil in a Dutch oven or large pot. Add some garlic cloves that you've crushed with the back of a spoon. Fry the garlic in the oil over low heat or until the garlic gives off a fragrance that makes your mouth water. This will take some time (at least 15 minutes) and you'll know it's the right moment when the garlic begins to brown. Next, add the tomatoes, a bay leaf and a pinch of salt. I sometimes like to add some water to the can, slosh it a bit, then add that to the pot. Raise the heat, bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Then add the meatballs to the pot, cover and braise for 30 minutes. Don't forget to stir every so often. I like to serve these as is, or with grated cheese.
  16. 4 points
    I'm not sure there's any place in Virginia/DC that's better than Xi'an Gourmet. Do order their specialities - Shaanxi Flavor Fish ($32.95), Shaanxi Iron Pan Lamb ($29.95), and spicy pig trotters. Their lian pi and bean jelly are excellent but don't overload on carbs when there's lots to try.
  17. 4 points
    Well the delightful dslee (hi!) and I are apparently both regulars and bumped into each other a few days ago there at Green Almond Pantry and had a wonderful lunch and conversation. I had, as always, the Braised Elysian Fields Lamb on Hummus with fresh bread. I guess that makes me not a foodie because I eat the same thing each time but that meal is so so good. It was followed by a 'local corn flour olive oil cake' topped with whipped cream and candied blood oranges. Superb meal. Disclaimer- I'm the landlord/owner of 1314 1/2 9th and thrilled to have Cagla as a tenant.
  18. 4 points
    Working on the home made pizza. This time with Jim Lahey's no knead pizza dough, using King Arthur Bread Flour. Baked at 550 degrees for about 13 minutes on sheet pans. Pizza: Pesto, caramelized onions, thinly sliced tomatoes, goat cheese.
  19. 4 points
    Tacos: Pinto bean puree, scrambled eggs, guac, salsa, watercress, radish, lime
  20. 4 points
    I have always wondered why people name restaurants with confusing and unpronounceable words given the lack of language ability most Americans possess. I was the first Maitre 'd/Food and Beverage Director of the newly opened Henley Park Hotel. The restaurant was name Coeur de Lion (Lion heart in French). People would routinely call and ask for Curly Deon. It was hilarious.
  21. 4 points
    Since I rarely get to FC these days, I had not heard of Takumi until it came up in a Yelp search this very afternoon. Lately I've been going mainly for sashimi instead of sushi to minimize my carb intake, so the fish had better be good. Takumi's is excellent. I got scallops, sweet shrimp, enoki mushrooms, a yellowtail, maybe an amberjack, one other delicious fish, and a roe. (See pic) Also got the tuna tartare napoleon app, which turns out to be four canapes instead of a single napoleon. Not exactly what you'd expect but it was quite tasty. (See pic) Takumi is not cheap, but the fish is top-notch and the vibe is really good.
  22. 4 points
    Just discovered Vinh Kee. (Oddly, I had ignored it, even though it's right there in plain sight by the old Loehman's Plaza.) Good selection of Dim Sum's Great Hits (and if you don't see what you want, just ask--as we did and got some excellent green beans). Even on a Sunday the place is relaxed and you can actually hear your dining companions. Recommend highly.
  23. 4 points
    Last night I made Ethiopian food for the first time in quite a while: doro wat, ayib begomen (collards with cottage cheese), and injera. The injera was my most successful to date, but since my other efforts have been more or less abject failures, that's not saying a whole lot. I used a different recipe than in the past for doro wat and the sauce wasn't quite right. The hard-boiled eggs for it, however, came out perfectly. I've had a terrible time with hard boiled eggs in recent times, and these came out exactly the way they were supposed to. (I went back to my mother's old way of doing them.)
  24. 3 points
    Lisa, Thank you for posting. I'm not a "foodie," either - just a guy who loves life. We're thrilled to have you in our group, and there's no "foodie credentials" needed to be here; only kind regards for other people as fellow human beings. Seriously - I'll take a benevolent dolt over an intelligent snot, any day of the week. Please don't sell yourself short - you're as good as any of us are. Thank you for sharing your thoughts with us. Kind regards, Don
  25. 3 points
    FWIW, total including beers, tax and tip, was about $35pp. We ordered way too much food, so a typical meal would probably be closer to $25pp without drinks. We had doubles of the first 7 dishes on the list; everything except for the shaanxi vegetables, fish, iron pot lamb, and chicken.
  26. 3 points
    For breakfast today, we had: Roast chicken salad with haricots verts and mustard vinaigrette Good Sunday morning! Adapted from Buvette by Jody Williams, page 80. 8 small potatoes coarse salt 1/4 kg haricots verts, trimmed salad greens (I used mesclun, radish greens, fava greens and arugula) freshly ground black pepper 120 ml vinaigrette (recipe follows) leftover roast chicken 1 tbsp. (14 g) Dijon mustard 1 tbsp. (14 g) whole-grain mustard 2 radishes, thinly sliced vinaigrette (page 258): 2 shallots, peeled and finely diced 1 tsp. (4 g) fresh thyme, finely chopped 1 small garlic clove, grated on a Microplane grater 3 tbsp. (44 ml) red wine vinegar 120 ml extra-virgin olive oil 1 tbsp. (15 ml) water pinch of sugar pinch of salt freshly ground black pepper Boiling potatoes whole is a technique I picked up recently. It ensures even cooking and less water-soaked vegetables. For a medium-sized potato, it will be completely cooked in about 15 minutes. Larger sized potatoes will take about 20 minutes. Lift out with a slotted spoon, then plunge into a bowl of ice water. When cool, peel as normal (peel should slip right off), then use as desired. If you don't want to deal with boiling, you can also steam them whole. If you don't have a microplane grater, you might be able to achieve nearly the same texture by pounding the garlic in a mortar and pestle or by sprinkling the garlic clove with some salt and mashing it with the tines of a fork on a cutting board. Either way, you'll end up with a paste that looks a little like this. This is about 1 teaspoon (4 grams) garlic paste. Trim the haricots verts by removing both ends just like you would regular green beans. (I know you don't need to trim off the tapered end but this is just personal preference.) Prepare by simmering in boiling water (ideally the same pot you cooked the potatoes in) for five minutes. Lift out with a slotted spoon and plunge into a bowl of ice water, then drain. For the vinaigrette, combine the shallots, garlic paste, chopped thyme, salt, sugar, black pepper and red wine vinegar in a glass measuring cup. Whisk in olive oil until you have about 2/3 cup (158 ml). Whisk until all ingredients are combined. Then whisk in 1 tbsp. Dijon mustard and 1 tbsp. whole grain mustard. Taste and correct for salt and pepper. Once the potatoes are cool, slice into 1/4" (6 mm) thick rounds. Or you can slice them into wedges. It'll work either way. To plate the salad, take some salad greens and toss with 1/3 of the vinaigrette, then arrange on a platter. Take the potatoes and green beans, place in a bowl, then add 1/3 of the vinaigrette and toss those with the dressing. Spoon vegetables atop the greens. Tear the roast chicken into bite-sized pieces, then top the potatoes and green beans with the chicken. Drizzle vinaigrette on top. Scatter radish slices, grind a little more black pepper on top, then serve at once. This recipe is sized for 4 people and takes about 1 hour from start to finish, including prep time.
  27. 3 points
    We made a trip to the Inn last weekend, as two friends were visiting from out of town and had never been. Due to a last-minute babysitter snafu we were three rather than four, but the staff handled the situation with aplomb and quickly re-set our table prior to us sitting down. One member of our table had the "Good Earth" menu and the rest of us did the "Gastronaut" menu, with some substitutions. The menu was largely, if not exactly, the same as ReedM noted above. I subbed in the scallop with calvados dish, and one of my dining companions subbed in the lobster dish. We didn't take pictures (obviously), but the highlight from the Good Earth menu was the Turnip Tarte Tatin/ Highlights from the two Gastronaut menus were the Bison dish (again, identical to ReedM's) and the lobster. The chocolate hazelnut napoleon fell a bit short for me as there was some unannounced white chocolate in there. Should have gotten the cheese cart. Everyone enjoyed their meal, and this kind of tasting menu (unabashed fine dining, traditional coursing, etc) is becoming harder and harder to find. In that way, the Inn is a bit of an anachronism, albeit in the best possible way. Wines were: Chapoutier: Le Meal (Hermitage) '02 Michel Gaunoux: Corton Renardes '90 RLdH: Vina Tondonia Gran Reserva '80 Wine service was slow and uneven. We waited for several minutes once we sat for a consultation with the somm, and she was fairly concise in her discussion. Once the wine was ordered our glasses were promptly refilled. Service was uneven as a whole. Certainly not European *** standard, though that wasn't our expectation. Rather, we had a similar experience as ReedM - some of our servers were engaging and enlivened the mood (particularly the excellent dining room manager) and others were just kind of there. The person manning the cheese cart was previously a highlight with his udderly terrible jokes, but he spoke so quickly and softly that it was basically impossible to understand what cheeses he provided for our group. It's hard to pinpoint a major issue, or something glaringly incorrect about the service, it just didn't resonate as in years/ months past. Also re: popcorn - I wasn't served it in 2018 across a few visits, or last weekend. Perhaps it's being phased out? All in all, our friends enjoyed the experience, which was the main point. We will return in a couple months, but hope that the service is a bit more consistent and engaging.
  28. 3 points
    Sundae: Good luck with the food issues and I hope the OT helps. Just came on here to say that my little asked for a bread again last night, looked at the options and chose the ultra healthy seed filled sprouted organic thing over the bagels and tortilla. Good for her! in other news, why does my big eat beans at school but not home? They cannot be better at school. Don't we open the same can? (baked, re-fried)
  29. 3 points
    Then you'll love this as well - with the prunes I also found a few cubes of old sweet potato and it turns out that both work quite well mixed into fruit smoothies (that is to say, undetectable both in color and taste). I think I'll be including sweet potatoes and possibly carrots in my smoothies from now on. Green vegetables are out for now because the Little usually has a Hatred of Green Things but maybe I'll sneak those in via very small quantities...the idea, of course is to get them to voluntarily eat all sorts of colorful fruits and vegetables eventually, but this will help things along nutritionally in the meantime. If my Big learns the phrase "a bread" I suspect we will never hear the end of it... Other than smoothies they have both been sporadically willing to eat cantaloupe this week (the Big ate some at school and asked for more, which I already had on hand, and then the Little copied his brother). It's a similar case with "green sauce" noodles. The Big has been eating "green sauce" his entire life - first as pureed vegetables when he was a baby and now as a pasta sauce, mixed in with a little pesto. It's usually broccoli, spinach, and peas, cooked in chicken broth with onions and garlic, an added fat (schmaltz or olive oil), soy sauce, a tich of cooking wine, and a bunch of pepper, all whizzed with the immersion blender, and I always have cubes of it ready to go in the freezer. The Little will now occasionally deign to eat some, especially if the noodle shape of the day is small and fun - his favorite is ditalini (tiny tubes). We've recently learned that the Little's food issues (mostly texture avoidance and joy in cheek stuffing and spitting) are officially worthy of occupational therapy (two separate opinions), which is a relief to hear - he is genuinely difficult to feed, it's not just our imaginations, and his size doesn't allow much leeway in letting him starve it out. Hopefully we'll make some progress under the OT's guidance!
  30. 3 points
    Singapore Noodles...pretty damn good. Recipe from Serious Eats. I made it without the char siu pork, because I have no idea where I would buy some in the district (Full Key maybe?). I would watch the sodium levels with this dish, between the fish sauce and the soy sauce and the recipe calling to season with salt at the end. But overall I thought the recipe worked out very well.
  31. 3 points
    Their fish dumplings have haunted me for five years and I live near flippin' LA! Granted I'm 1.5 hours from the San Gabriel Valley, aka both the self-proclaimed and possibly actual center of all Chinese food in this country, and I don't exactly order fish dumplings every time I'm in the area / they are on the menu, but the times I have ordered them it has always been a disappointment by comparison. The reason is very simple - none have them have been filled with sliced fish. While a ground / mashed / fish meatball filling makes a lot of sense and can even be quite good (as long as they aren't packed too tight), it's not even in the same ballpark as tender, mild, flaky fish. I'm not sure why fish dumplings have caught my imagination so - I actually prefer pork / pork and chive / beef / lamb dumplings - but maybe the fact that they are so unusual and I haven't had the like since...that's probably why I can't stop myself from trying them every so often, only to have my hopes dashed time and again. Anyway, this all is to say that y'all are lucky to have China Bistro, I wish them a long and prosperous restaurant life, and I hope to return someday. Eat some Lenten dumplings for me!!!
  32. 3 points
    Had dinner at Sushi Capitol last night with some friends. Scrolling through this thread, I noticed that before our last visit mid-February, my last review of Sushi Capitol was April 2017. It's not that we hadn't gone there since, it was just that there was not much to write home about. The fish, while good, had stopped being as exciting and we felt like we were getting the same nigiri each time. After two visits, I can say that Can's ownership of Sushi Capitol has breathed new life into the place. Under the new chef, Chef B, we enjoyed some creative nigiri such as red snapper with grated egg yolk on top, Maine uni with some grapefruit, and tuna marinated in citrus/soy sauce. We also had some traditional nigiri (o-toro and mackerel), and experienced some new and/or interesting fish like needlefish and gizzard shad. The fish was amazing and we had a great time. Can't wait to go back.
  33. 3 points
    So, I made the Pesce alla ghiotta that TrelayneNYC posted the other day. It came out really well. I found the actual recipe from the book on google books. I used two pieces of cod about 8 oz. each. So glad you posted this! I served it with boiled yukon gold potatoes with butter and parsley and more of the salad from the day before, but with radishes added. We also had more of the garlic naan.
  34. 3 points
    I was 21 and in OCS at Newport, RI. As officer candidates we were eligible to use the Officers' Club. Not just any Officers' Club, this was the one across the street from the Naval War College. Thick with Captains and Admirals. The saying in the Navy is the only thing lower than an Ensign is whale poop, and that is at the bottom of the ocean. Well, OCs are apparently somewhere between ensigns and whale poop, but there I was at one of the Navy's poshest clubs, perhaps with admirals. (We had to be in uniform, but real officers could wear civvies there, so I rarely knew the rank of the guy at the next table.) Almost literally straight off the farm in Minnesota, I was unfamiliar with seafood aside from Mrs. Paul's and the freshwater fish from our local lakes. But in Newport I had my first shrimp cocktail and my first steamed clams. (I fell in love.) The waitstaff treated us larval-stage officers with all the courtesy they showed senior officers. I'm sure I made lots of naive choices and asked stupid questions ("And for wine, could I have a nice little bordello, please?"). It's a lovely memory.
  35. 3 points
    OMG TrelayneNYC, all your food but especially that mushroom ragu!!! #foodgoals in the extreme! On the much simpler end of the cooking spectrum, on Tuesday I made: 4 pans of roasted asparagus, cauliflower, and zucchini chicken congee the Thai eggplant/pepper/basil dish that's super limey, which comes out much better than my black-bean sauce version guacamole white rice Earlier this week we'd made separate cheese, pepperoni (well, salume), and white sauce-mushroom pizzas, KBBQ-marinated sirloin steaks, a double batch of GF, peanut-butter cookies, and pesto chicken salad that we've been eating over greens all week. For eating the steak, my husband has been cooking up a few Costco panko-coated fried shrimp in the toaster oven in order to have surf-n-turf meals and has been very happy.
  36. 3 points
    I improvised a good meal tonight. I made what I will call bruschetta pastry bites: pie dough in mini muffin tins, filled with minced basil and mozzarella cheese and topped with a cherry tomato half; and pesto penne with leftover pistachio pesto, crumbled merguez sausage, chopped cherry tomatoes, English peas, and Parmesan. I had an extra premade pie crust after I made spinach pie a couple days ago. I had put it in a ziploc back in the fridge because the dough had broken apart badly when I took it out of the box. (I've had this problem before with TJ's pie crusts.) It was the right amount to fill two 12 hole mini muffin tins with crust. This was really unbelievably good.
  37. 3 points
    So I did the colored pasta class. We didn't make the pasta using the well method because of the color, but I kind of liked using a bowl, as I am not great at the well method anyway. The class ran a little late getting started (had an extra person join) and ran over too, about 30 mins, just FYI for parking. It was a very hands on class and I learned good technique. They kind of explained how they made the colored paste, but it would have been better to have this as part of the demo, as I don't think it would be very easy to make spinach in quite that consistency. But the pasta took a long time in itself with her checking and watching our progress, so I can see why they did the shortcut, but it could have been better. I think having the class in not a dedicated cooking space/class space made it a little hard as whenever the instructor needed something they had to run and get it, but I am sure they will become a more well oiled machine. Also the table space was not so large, so you couldn't really have drinking glasses on the tables. Having said all that, it was a very good class and well worth the price. I learned a lot that I will use going forward, and I am really looking forward to the semolina class. I also would be interested in the stuffed pasta class for the future (although learning to make dumplings and empanadas, I could probably tackle this on my own just fine). We got a taste of pasta at the end, but it isn't a meal (I didn't expect that, again just wanted to note it as so many cooking classes are different in how they do things). The instructor was a sfoglina from Italy and really nice.
  38. 3 points
    Then I prepped dinner in advance for Monday and Tuesday this week: Pesce alla ghiotta, from Two Kitchens by Rachel Roddy, page 252. Her recipes are in metric, which isn't a big deal to me considering that I can convert easily but it might be a challenge for others. Quantities listed below are what I used tonight and differ slightly from the book: 1 onion 3 celery stalks, with leaves 790 g crushed tomatoes 3 g granulated sugar 30 g capers packed in salt, rinsed 60 g green olives 4 rock cod fillets salt freshly ground black pepper
  39. 3 points
    Mussakhan, from "Zaitoun" by Yasmin Khan, page 179.
  40. 3 points
    Old time user back for the first time in a LONG time. It’s been a while since I’ve been in the area but have moved back in the Rockville area now. Are there any good spots for weekend dimsum in or near Rockville these days? Carts are my preference but menu work too.
  41. 3 points
    Can is GM and, as of Dec 1, 2019, sole owner of the business - furthermore, he now owns the building, which reopened after fairly major renovations. They're doing nightly service at Mirai, and will soon be unveiling a third DC location (you heard it here first).
  42. 3 points
    Tonight was a Giada DeLaurentiis recipe for Mortadella Meatball Sliders with pistachio pesto. In addition to mortadella, there is ground pork for heft, plus fillers and seasonings. We also had Utz potato chips. The sliders, which also involve baby arugula, were very good. I have a lot left over. The pesto came out extremely well. At some point, I had a pistachio pesto recipe, and I'd forgotten how good it can be. I have 4 more slider rolls (whole wheat), so I think we'll have more for lunch tomorrow. There should be enough excess pesto to make some kind of pasta dish with the last of it.
  43. 3 points
    My sons grew up on burgers, meatball, pizza, bagels and Mrs. T Perogis. Grew up just fine.
  44. 3 points
    Am I the only person who can't pronounce "Sfoglina" ? I also went to Sfoglina and enjoyed the food but here's the thing; I remember the Casa Luna lunch still, but not the So-fog-lina lunch. That's how my brain pronounces it...I know it's not correct but there it is.
  45. 3 points
    At around 9 pm, I'm expecting an angry call from my ex-wife asking why our daughter can't get to sleep. You have some idea where I'm going with this. My 9 year-old and I dropped by Starbucks for a refreshing beverage after a salty 5 Guys burger. Looking through the cooler, she spots a Starbucks Strawberry Lemonade Refresher. Being the diligent father I am, I read the can looking for any possible caffeine. Nope, product looks clean, right? It's a sparkling juice blend. Or maybe it's lemonade! Could be a flavored juice blend drink, I suppose. Anyway, it's made with coconut water and real fruit juice! I turn the can to make doubly sure! Ok, now it's a sparkling strawberry lemonade. I'm confused, but still no caffeine. I triple check! Look at that whopping 25% fruit juice. That's good, right? "Ok sweetie, drink up!" I get home and just as I'm about to throw it in the recycling bin... WTF Starbucks?
  46. 3 points
    Sounds delicious but what a description!!!!! Last night I made: Roasted butternut squash-carrot soup Lentil curry (using the medium Golden Curry mix and including carrots, onions, potatoes, and peas) with rice and frozen parathas Oven-baked chicken wings, tossed in the all-purpose Gochujang sauce we now use for everything (original Dad Cooks Dinner recipe here and now my husband just riffs on it whenever we need a sauce) - never made plain oven-baked wings before, but wanted to try the baking-powder trick (hey, did you know that baking powder can have sodium aluminum sulfate in it? I didn't until now! Even if there aren't proven health effects for avoiding ingested Al, there can be metallic taste implications, so we've now switched to Al-free) to see if they would ever become adequately crispy. They take forever (solid hour+) and don't look like much (never got really browned), but once tossed in sauce they suddenly looked just like deep-fried wings from a restaurant, and tasted pretty darn close. I'll call it a win for when we want to gorge on wings. BTW, I had one rack so I made one pan with the wings up on a rack and one pan with the wings on parchment paper on the pan. The racked wings were definitely crispier, but a little tougher and the rack is kind of a pain to scrub. The unracked wings were oilier because they cooked in their own fat but got a little browner and were a bit juicier. Oh, also I had to flip the unracked wings once midway through cooking. Overall not a huge difference and since we'll always toss them in sauce anyway I'll go with unracked in the future. Over the weekend we made a ton of meatballs, a meaty marinara, pasta, lots of guacamole, and a couple pans of roasted zucchini.
  47. 3 points
    We went to check out Cielo Rojo, quite enjoyed it. My points of reference for Mexican I like in the area are Mezcalero, Taqueria Habenero, and Taco Bamba. "Fine Casual" is an apt way to describe this place I think. They have the kind of ordering system where you make your selections and pay at the register, and they bring your food to your table. The food is very good and seems like its made with a great deal of pride and care. I felt I was in a nice restaurant and had to to stop myself from trying to flag a waiter We had the queso fundido, carnitas, chicken, and mushroom tacos, and the pozole. The tortillas are house made and fantastic. The queso and tacos were excellent, but the pozole was polarizing - the menu says it is vegetarian, and I was hoping for porky goodness, but my dining partner thought it was interesting and had alot of flavor. Good house made sauces were provided to add, tasty but not adding heat. Side note - Victoria is my new go-to beer for mexican food, but its not widely available. A vienna style lager, pairs nicely with spicy food. Its on the menu but they were out. It's a pretty small space, and off the beaten path for us, but I can see heading out there again. They are a great addition to the community and wishing them success!
  48. 3 points
    This makes me sad: Michael and AnneMarie were *so nice* to me when my mom passed away - I'll never forget the Shepherd's Pie they made for me (the best Shepherd's Pie I've ever had, btw). I moved awhile back, and have been negligent in getting back there. You never know what you're going to miss until it's gone. I'm retiring Backyard Barbecue in Italic - this is what you want a neighborhood business to be.
  49. 3 points
    We had a really great meal here Saturday with friends. The standouts were the mushrooms served in the form of linguini a la cacio e pepe, the incredibly savory chicken and snail lasagna, and my salmon, which was somehow super crispy on the skin, but basically raw below it. It came with cabbage and roe of some sort in a dill/cream/fishy sauce. Outstanding.
  50. 3 points
    Are you using Thai basil? If so, maybe add more. That does lend a much zestier flavor than the sweeter basil. Last night was a baby spring mix salad with bacon, tomatoes, cucumber, and ranch; a half batch of Ina Garten's French lentil soup with sausage; and a second batch of rosemary focaccia from the remaining dough. I've tried two different pans for the bread and ample olive oil, and it has stuck both times. The focaccia is good but the sticking is frustrating.
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