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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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
  11. 3 points
    Yes. It's amazing how they've transformed the La Tasca space. This Washingtonian article describes how the menu and background for the Clarendon location is different than the Silver Spring location. I had a couple of dishes (there's a link to the dinner menu in the Washingtonian article). I had the dry soup with three chiles which was fried vermicelli in ancho, guajillo and chipotle chiles with cheese, avocado, and cilantro, and I had the ribeye aguachile, which was a rare, sliced ribeye, served cold, with radish and onion and a light burnt chile sauce. I enjoyed both dishes. I also received chips and salsas and warm corn tortillas. Very friendly staff, like the staff at Ambar/Baba Bar. I forgot to add -- they're offering at 25% discount for the first two weeks for reservations made through their website (though they gave me the discount without a reservation). Facebook post with offer.
  12. 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.
  13. 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.
  14. 3 points
    Soft-boiled egg with roasted asparagus and shaved Parmigiano-Reggiano cheese
  15. 2 points
    If you are in need of a place to meet between DC and Baltimore- my favorite lately is House of India off Snowden River Pkwy in Columbia. I have only explored the veg side of the menu but it has all been really good. The palak paneer haunts my dreams with large pieces of paneer and creamy spinach. The channa masala and other veg entrees have been delicious as well. There is a menu for 2 that also includes naan, soup and pakora for $40 a really good deal considering entrees are about $15. The meat version is a little bit more. The staff are also very nice.
  16. 2 points
    It has taken my Big exactly 5 days of preschool to come to the same conclusion. His school includes hot lunch, so he is seeing and (sometimes) trying new/differently prepared things - yay! However, yesterday's lunch had green beans, which he found acceptable for the first time. I offered to make them at home and, "no thanks, the green beans at school are better than yours." (And yes, I can see how probably canned green beans are more palatable to a small person than the sauteed or stir-fried versions we have at home, but, conceptually? I just die a little. Also, I can pretty much guarantee that canned vegetables I open at home would be refused, but I am willing to test this.)
  17. 2 points
    I made the blueberry-pistachio tabbouleh recipe from Joy the Baker again yesterday. That is a great variation on tabbouleh. It's still savory because blueberries aren't very sweet, but it's a nice twist. We also had black bean and tomatillo soup (creme fraiche, avocado, cilantro), and multigrain sourdough bread and butter.
  18. 2 points
    Last night was cheeseburgers with sauteed mushrooms (no bun); leftover steamed broccoli; and spring mix topped with chilled steamed asparagus and grated hard-boiled egg, dressed with white wine - lemon vinaigrette.
  19. 2 points
    The Galley in Old Metry and Harbor Seafood out in Kenner (brah) also fall into this most noble of restaurant categories; indeed, ask any industry folk and I would wager that most spend their hard earned time off in establishments such as these (if they choose to go out to eat at all but that’s a whole different topic...) The crawfish at both are exemplary, also the gumbos, fried things, honestly you can close your eyes and point and it’ll be fantastic (but defitnely the crawfish). Yall can find me at either, sometimes both, on my hard earned days off
  20. 2 points
    Over the weekend, I made a greens and grain bowl with mixed wild/brown rice, lettuce, lotus root, bell pepper and onion sauteed with lemongrass and ginger, chicken spinach meatballs from costco, and a miso vinaigrette. I also made ruebens- I didn't have pickle relish for the Russian dressing, so I used some banana pepper juice, capers and caper juice instead, tasted good to me.
  21. 2 points
    Buena Vida (2nd floor of the La Tasca space) opened in Clarendon today. The restaurant on the first floor, TTT, isn't open yet but soon.
  22. 2 points
    RdV would be a fun but pricey option. Their tasting and tour is now $65 per person, but the last time I did it (it was only (ONLY) $50) and there was a bachelorette party on the tour as well. If you haven't been there, it's super high end and very well done, but they only make 2 red wines, although you may get a glass of their rose' which they make but can't sell. They also start you off with a glass of champagne. Delaplane Cellars is just down the road and would be worth a stop. They have a killer view from the tasting room and usually have live acoustic music on the weekends. They also have bread and cheese plates. I'd avoid Barrel Oak and Blue Valley. Both are huge places and they are very loud. Not sure about Barrel Oak, but you can bring your own food into Blue Valley. At least you could a couple years ago. I'd call to verify if you're interested. Three Fox Vineyards is in the same area but I'd avoid it as well. It's much smaller than the two above, but I don't think the wine compares to Delaplae, RdV or Linden. Arterra is in the same area and has only been open a few years. I've only been once and it was a while ago, but my main memory was that it was dark. You drive up a road through the woods and come to the winery which also had a "deep in the forest" feel. The tasting room was pretty dark too with no huge windows or nice view. A little further afield is Glen Manor. They don't serve food, but they allow you to bring your own. They have a nice outdoor area with lots of tables and chairs. If it's a nice day, and you have some picnic items, this would be a good place to spend some time.
  23. 2 points
    I hadn't thought of mortadella in meatballs before I tried the Giada DeLaurentiis recipe recently for mortadella meatball sliders. They were great. That called for a 2:1 ratio of ground pork to mortadella (no beef). Definitely try adding it. Last night I braised chicken thighs in a one-skillet meal: chicken, sliced mushrooms, shallot, potato chunks, grape tomatoes, and whole green beans. I kind of made this up as I went along. The liquid was a combination of the last of some homemade chicken stock and the last bit of some boxed broth. The green beans went in to steam with the lid on near the end of the cooking time. I'd gotten the beans from one of the vendors outside at Eastern Market on Saturday. They were really nice quality. I washed them and kept them intact for the dish. We also had some homemade garlic pita chips and Cava roasted garlic hummus.
  24. 2 points
    When I am in New Orleans taking care of my elderly parents, I tried to take a daily break to get some time for myself and to eat a tasty lunch. On this quick trip, I was able to visit three venerable spots off of the tourist circuit, in Metairie, where my parents live. Acme oyster bar, Metairie: A cup of gumbo ($5) an appetizer portion of fried crawfish tails ($7) an Abita Amber. Note that Acme has a few other locations Drago’s Metairie: famous chargrilled oysters and a cup of gumbo. I was here with other people, Busy talking, I don’t recall the specifics of prices. Drago’s has a location downtown, in one of the huge hotels on the river New Orleans Food and Spirits: Half dozen chargrilled oysters ($10) and a cup of corn and crawfish soup ($6). The gumbo at Acme was superior to the gumbo at Drago’s. Dragos was fun because the cup contained a pretty large piece of blue crab, but the roux flavor and the sausage was better at Acme. Super fresh shrimp. Both leagues better than anything I’ve had outside of Louisiana I would give Dragos a slight edge on the chargrilled oysters, although New Orleans food and spirits, being slightly less charred, might appeal to people who prefer that. The crawfish in both the fried and soup preparations were firm and sweet. It is possible that places are using previously frozen crawfish, but they probably come from a good quality local source. These are essentially neighborhood restaurants, places that at lunchtime, are packed with workers, from guys in steel-toed boots and groups of people in scrubs, to the suit and briefcase crowd. Prices are reasonable for the quality/quantity of the food, and every dish and every experience is one that would be a standout if it were in any other city in America. None of these three places is hip, or cutting edge, or “new and noteworthy.” They all just work hard to put out delicious food at decent prices in egalitarian settings.
  25. 2 points
    By coincidence I'm making something kind of like this for dinner tonight, but not as a salad. This looks gorgeous.
  26. 2 points
    I encourage others to visit and see if they agree or not -- there may be a new king of dim sum in MD, and it's...Far East?!? Yes, not a typo. The one that's been around for 45 years and whose website says that it specializes in "Szechuan and Mandarin" cuisine. My family and I moved to Montgomery County 40 years ago and I don't recall having been here more than a few times before. But on the recommendation of their friends, we went with my parents yesterday and (pardon the cliche) it was a revelation. There's a certain richness and freshness in the shumai and the shrimp dumplings that aren't present anymore at Silver Fountain or Hollywood East. The radish cakes actually taste like radish, and the taro dumplings have way more filling than fried outer shell. The items tend to cost $1 more here than at the other dim sum joints, but I suspect that's a function of better ingredients, portion size, and execution. The place was packed at opening, and when we left around 12:30, there were still tons of folks waiting in the lobby. This is our family's new dim sum destination in the foreseeable future.
  27. 2 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)
  28. 1 point
    I believe the downstairs of Bullfrog has kitchen space. Perhaps some of the basics are produced at Pesce's mothership. Dorjee Momo was able to produce an interesting, short and varied menu using the Bullfrog space.
  29. 1 point
    Did you stop by? If so, what did you think? I know I'll hit it up some day soon, just don't want to tie down a day.
  30. 1 point
    Pesce Too. Now open on the Hill. Pesce is in residence, taking over the upstairs dining room area of the Eastern Market location of Bullfrog Bagels. This is where Dorjee Momo did their pop-up run. Dinner Wed-Sat 5:30pm-10pm. It is for the next three months, but the article don't give a specific end date. So, until June-ish(?). They will be serving a truncated menu.
  31. 1 point
    I find Burpee on the expensive side, though no complaints about quality. I really like Pinetree, Fedco, Sample Seeds, and Renee's for generalists. Fedco is particularly good for greens since they are cheap (especially if you buy a larger size and store leftovers in a Ziploc bag in the fridge, I have good germination even from onions and okra after 4-5 years) and have lots of hybrid and non-hybrid options. Southern Exposure Seed Company is regional to the upper South and their seeds consistently do very well for me. Now is the perfect time for cool season greens such as spinach, turnip, kale, arugula, lettuce, and Swiss chard. Another fun cool season crop is mache. Let a couple go to seed every year and it will keep you in winter salads forever. I think you are probably in zone 8A, so you can probably grow and harvest. Ditto arugula, come to think of it, plus arugula germinates reliably and grows fast. And kale if I ever dare let it go to seed. Depending on your patio set up, larger volume grow bags might be a quick economical option, though they will likely dry out faster than self watering pots.
  32. 1 point
    This has driven me nuts for years; they're stupidly hard to find. Recently the Bethesda Co-Op had them but I can't say if they still do. Do mail order from Chukar Cherries. They're excellent.
  33. 1 point
    Oh man! So now I need to add mortadella...just when I thought I had it down pat. Spoil sport!!!! 😂
  34. 1 point
    First, do you get at least 5 hours of direct sun in the patio area? Anything less and fruiting plants will not yield well, though could still work for greens and herbs. Next. Look up dwarf tomato project. The plants are manageable and quite attractive compared to most tomato plants. You can fit 2 to an 2 cubic foot capacity Earthbox and there are a number varieties yielding 1-2 oz fruits. Maglia Rosa is another smaller indeterminate snacker with very good taste. I brought several DTP fruits to the tomato tasting including Sweet Sue and Tasmanian Chocolate, both yielded very well grown in Earthbox (into October, far better than in ground, where most DTP plants succumbed to disease by August because of lack of air circulation). The yellow cherry I brought to the tomato tasting is Sungold. You might be able to grow one in a 2 cubic foot pot, but they are huge plants so you will need a substantial trellis or cage to support the plant. If you are thinking of a yellow 2 oz fruit with a light fuzz, that's Garden Peach. I did manage to grow one in half of an Earthbox and it yielded quite well, though the one in the ground probably yielded 3x as much. I do recommend large size self watering containers (not necessarily Earthbox but something with at least 1 gallon water reservoir). Otherwise it's daily watering, with Earthboxes I managed twice weekly watering during last summer during the drier weeks. I followed tomatoville's recommendation and bought a bale of promix, added a cup of dolomite lime and 2 cups of Tomato Tone per Earthbox, and it worked pretty well. I am reusing the promix this year with more fertilizer and lime added.
  35. 1 point
  36. 1 point
    The Nats seem to keep ping-ponging between having a glut of outfielders and not having enough. For most of his major league career, MAT has been the one to get playing time when other center fielders get hurt (Span/Revere/Eaton), but now he's the one who's out and, oh my. Things are looking shaky. Robles isn't quite ready for full-time work. Stevenson is the only other real option, and he's already on the 40-man roster. He's been ok or better than ok when he's played, and the Nats think he's promising. He's still only 24, and has room for improvement but also time on his side. (I'll stop the cliches now.) Hunter Jones seems to be the only other serviceable center fielder, but it's unlikely he'll get a spot on the 25-man roster. (The only plausible way he will make the big league team out of camp is if there's a further crisis, so that's not a rosy scenario.) Wilmer Difo played in center yesterday. He couldn't get the first ball hit out his way but did okay overall. I'm unsure of Davey's idea that Difo will make a good super-utility player, but I hope the notion pans out. Given the rise of Kieboom the Younger and Luis Garcia, expanding Difo's range further (OF/C) could work out for both him and the team. I'm starting this season with an open mind about Davey, so I'm rooting for this idea to work.
  37. 1 point
    Also totally fair. I haven't posted in this thread but I've had overall great experiences at Bresca but I will say the experience tends to be more of like 3 or 4 out of 5 dishes are great with 1/2 being underwhelming, but the highs for me have been superlative (the various foie dishes, duck a la presse, chestnut agnolotti on the original menu, beef tartarlets come to mind) which makes up for the lows (for me) especially since they're very creative. However I'd definitely be a little more "whelmed" on the whole if the dud dishes were entrees, which is always unfortunate.
  38. 1 point
    Pulled pork nachos last night, topped with refried beans and sliced jalapenos. I had slow cooked the pork a couple days before with a sour ale, onion, dried spices, and bay leaf. Plus more salad from the night before.
  39. 1 point
    Absolutely. It can be in both. It should be in both. It is possible I’ve eaten at Ikaros between 50-75 times. I’d call that a conservative guess. In the 70’s I was probably a semi regular gradually eating there less frequently in the 80’s and 90’s. I have pulled off I-95 a healthy number of times returning to DC from the North magnetically being drawn to Ikaros around dinner time. Over the last 2 decades—maybe I’ve been there independent of highway stops, 6-8 times Not familiar with the dish you ordered, Don. Sounds great. I don’t go there enough now to make recommendations. I sort of fell in love while eating there, have had great group fun meals, family meals, oh and i’ve Gotten loaded there. It’s a 50 year institution. I’d put the post in both threads. (edit- addition). I wouldn’t describe it as an easily accessible, obvious destination off of 95. It is on the East I-95 side of the Southern side of the city, but NOT South Baltimore. It’s not a long detour, but it does involve driving through city streets and traffic lights and it’s relatively direct and easy. I primarily consider I-95 destination meal detours as being outside of cities On second thought it is possible I’ve had that dish or alternatively a dish or two like it. The original menus as I recall were exclusively Greek. It took a decade (my guess) before they started to incorporate popular seafood from the Chesapeake and bam when they started to do it they did it well.
  40. 1 point
    Lunch this week included Beef Rice Crepes and Mayo Shrimp. The Rice Crepe was scored, but not cut through, and hearty with a spiced ground beef patty inside. The Mayo Shrimp had a frilly and crisp outer shell. Inside, it was densely packed with large pieces of shrimp and barely a hint of mayo. It reminded me of entree #78 on their full menu so much that I want to bring chopped walnuts next time to add to the dipping dish of additional mayo (first saw Shrimp Walnut Mayo at Good Fortune in Gaithersburg). I also had a black sesame ball with a rich, inky-black, sweet, and creamy filling (but it isn't photogenic). I picked up a copy of their quad folded full menu, scanned it, and posted it below the photo. I've always enjoyed seeing menus posted here and on Chowhound. VinhKeeFullMenu_MAR2019.pdf
  41. 1 point
    The Lady and I had a hankering for local sushi on a Friday night, so we headed to Osaka....but now, it's Izumi. Owned by UnCha Howard and her husband since last summer, the interior hasn't changed much since its Osaka days. UnCha Howard is Korean, and there are many Korean dishes on the menu. The daily special was seafood BiBimBap, for example, but Lady KN and I went there to enjoy the sushi. We ordered a solid $100 worth of nigiri and rolls, all of which came out on a wooden boat. The kitchen sent out a baby octopus amuse, and they were braised nicely, almost sweet. The rest of the fish was pristine, and the rolls were delicious. The tuna and salmon were excellent, and looked fresh with bright shimmering colors, as well as very clean taste. The mackerel was as clean as it gets, with decidedly non-fishy taste. The Spider Roll and Spicy Dragon Roll were really good. We would return for the sushi, but now I'm thinking I have to check out this kitchen's Korean bona fides. Annandale is next door, but Korean food in Springfield needed a shot in the arm, and maybe UnCha Howard will provide it.
  42. 1 point
    Oddly enough I guess I never added this place to DR's - if you are at the WooBoi Chicken place Weird Brothers is to the left if facing Dunkin' Donuts or coffee or whatever they are calling it now. Weird Brothers is small, only a few tables to sit at, but the coffee is great. If you want something a lot more small-town than most of the coffee shops it is a great place. They roast their coffee in plain site, and the brother who runs the place (the other is deceased) is there quite a bit. The staff friendly, and they have an assortment of pastries and sandwiches they stock from local shops. They have a NitroBrew tap as well. For the small size, the staff is pretty efficient, so if you encounter a line, it usually moves quickly. NOTE: they also sell 1lb & 5lb bags of beans or ground coffee - I buy beans and go through a lot of coffee on a weekly basis. Embrace the Dark Side is their espresso bean, and strong. The nice thing is since they roast daily, the stuff is about as fresh as you will get.
  43. 1 point
    Have been indulging in Ariake for years (since they opened in 2005) - the original location is a stand-alone across from Hunter's Woods Shopping Plaza in Reston, a block off Reston Parkway. If coming off the Dulles Toll Road, instead of going towards the RTC, go the opposite direction; obviously various mapping services will get you there easily, more pointing out for those less familiar. I am a selective when it comes to sushi - Ariake has experiences Chef's, daily specials for lunch and dinner, and it is a decent sized restaurant if you want to eat-in. Beware, their carry-out business has exploded and if you go during normal dinner business hours the place is hopping. Despite having their own parking lot, it fills up fast and the employees often park on the grass around the restaurant to open up more spaces. Sounds tacky, but like I said the place is consistently busy. Prices are similar to other decent sushi places, the fish is very fresh and they can be creative. They recently opened a Fairfax Ariake location and took their better sushi chef and a few of the other employees there to open. For those who live in the Dulles corridor this place is almost on par with Tachibana in Mclean, and not as far to drive. In the warmer months, they have outdoor seating which is nice; the sound of their waterfall helps mitigate the noise from passing cars on the two adjacent streets.
  44. 1 point
    Ummm this sounds great, I might make this for Hubby and I, hahahhahaha.
  45. 1 point
    Reservation made for Sunday at 6 pm, 10-12 people, under "Nicky" (or possibly "Micky", neither of which is actually my name but works for this purpose). I will confirm with them on Sunday morning, so please let me know before then if anyone has a change of plans or headcount.
  46. 1 point
    Wooboi Chicken’s Chef Talks Secret Menu, Spiciest Nashville Hot Chicken Waiver by Catherine Douglas Moran, RestoNow One month after Wooboi Chicken’s opening, Chef Minwoo says that the Herndon eatery still has lines out of the door in the mornings and even one diner who came down from New Jersey for a taste of the Nashville Hot Chicken. Other secret menu items to ask for include The Kracken, which is a double chicken sandwich inspired by Paul from Weird Brothers Coffee, and the Choi Fries, which are fries with D.C. mumbo sauce, chicken, cheddar cheese and mustard. The secret menu isn’t the only surprise. The recipes change a little bit every day, Minwoo adds.
  47. 1 point
    The Palak Chaat if you've never had it. Beyond that, order things you wouldn't find in your average Indian place. All the usual dishes are fine, but you'll leave wondering what the fuss is all about. Their seafood tends to be excellent, and I always really like their spicy lamb curries.
  48. 1 point
    It's only since deepwater horizon that there's been a concern...oh and that algae bloom from the 90s. Frankly, my people live really unhealthy lives but long ones. I think the radioactive stuff down there either kills you or makes you roach-strong. If you are 70 and full of New Orleans food, you just might be roach-like, which in this context is a complement.
  49. 1 point
    Hour and half in Philly Foodie Tour (aka a love letter to Michael Solomonov) 12:30pm – waiting for my “lunch” meeting to end so can begin my lunch adventure. 12:40pm – finally, meeting over, I head out in Center City (aka business district) to my first stop. 12:45pm – back track because google maps sent me the wrong way. 12:48pm - Steve’s Prince of Steaks off 16th St. Despite Eater, Philly Magazine, and Yelp reviews – this is probably the worst philly steak sandwich I’ve ever had in Philly. There is a lack of well-known/dedicated philly steak places in Center City. The problem here I should have known was how my sandwich was ready in only a few minutes. The cashier was calling out names of others so I figured like past experiences, my sandwich’s meat was being cooked to order. Nope, it was pre-cooked and not good. On top of that this place (and apparently the well-known Geno’s among others) doesn’t chopped up the meat after it is mostly cooked but rather give you big rubbery slices of steak. I guess I’m more traditional in line with Pat’s that chops. Also not enough onions. The only saving grace was the good Amorosa roll but every place in Philly uses those. Not worth a return trip. 1:03pm – I walk the few blocks to Sansom St, the foodie mecca where Michael Solomonov has packed in 5 of his restaurants within a short 2 block radius. Today, he is my savior and redeemer (almost all of the rest of the restaurants here are part of his group). First stop, Federal Donuts. It is a small shop with limited seating but just enough. I order a 3 piece fried chicken basket (drum, thigh, and breast) with optional zaatar dry seasoning which comes with a honey-accented cake donut. I also want to bring some donuts home for the family. I am disappointed when only the made-to-order hot and fresh sugary donuts are available because apparently they sold out already of all the fancy glazed donuts in the morning. So I only order a half dozen. Well while waiting for my chicken, I’m pleasantly surprised to see the resupply delivery come in. The very nice cashier is now happy to sell me another half dozen glazed donuts. The chicken is fresh, hot, crispy. I’m not sure if I’d go for the zaatar spice again as it only added a bit of extra flavor – maybe one of the KFC-like glazes next time. The honey donut is spot on and nice contrast to the chicken. 1:30pm – I walk across the street to Dizengoff humuseria but decide to pass today. (We already have good humus at Little Sesame in DC and in my/your kitchen.) 1:32pm – I go up to Goldie looking to get vegan tehina milkshake but the line is out the door. No worries, I go to its basement into the Rooster, which is where the leftover Federal Donuts chicken parts go to make delicious Yemenite-spiced matzo ball soup. It is actually a quaint Jewish deli with a nice bar and small tables. (note almost none of these places are fit for a group – better for 1 or 2). The soup hits the spot with a nice soft matzo ball (despite what my wife and her family say – real matzo balls float and don’t sink). Still thinking of ending on a sweet note I head back up to Goldie and my luck struck again, no line. The friendly lady explains the shakes are made from soy and almond milk with added tehina. She offers me a taste. They have a softserve machine that they mix up for shakes and if desired add more flavored syrups too. I’m sold on the original plain tehina shake. It is cold delicious and I’m not missing the dairy. 1:45pm – I jump in a cab and finish up my shake on the way to the train station. I will note the fafafel and fries at Goldie would be a great option too. Also the sandwiches at Rooster looked scrumptious. The one Solomonov place on the street I didn’t mention is Abe Fisher, upscale nouvea eastern European Jewish cooking, is right next to Dizengoff but only open for dinner. I almost got some soft pretzels from Philadelphia Pretzel Factory to bring home but passed as I heard their only good hot and I was already burned by one Philly classic dish today. For those more pretzel-inclined, they are ok (I’ve had them before), and it is a chain that is also right nearby the other places on Sansom St and there is a stand near the train entrances in the main hall of 30th St station. The only thing missing from Sansom St is Solomonov’s Israeli upscale restaurant Zahav which is a short drive away in another part of town. 2:05pm – I make it to the train station to find out my train is 15 minutes delayed. I guess I could have gotten those schwarma spiced fries at Goldie. 3:00pm – I pass out with mini-food coma nap on the train.
  50. 1 point
    I am going with Russian Agent.
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