Pat
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Everything posted by Pat
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If anyone is looking for shad roe, Southern MD Seafood Company has it right now for $9.50 each (per set or however that is phrased). -
I wish I could afford to buy out Komi for a night. It's a beautiful space. and, uh, congratulations ?
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Thank you. I have not noticed them. I'll keep an eye out.
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What part of the store were they in? With the dried pastas or the deli type products (or somewhere else)?
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leftover apple, etc. salad from last night leftover asparagus risotto red nightfall beans (Rancho Gordo) cooked in the crockpot with onions and garlic; simmered near the end with sliced turkey andouille sausage and a little maple syrup
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Steamed pork and shrimp dumplings with teriyaki dipping sauce Apple, Parmesan, and mixed green salad with mustard vinaigrette Baked chicken legs Asparagus risotto I think I steamed the dumplings too long. They fell apart (probably also due to shoddy construction ). The components all still tasted good, though.
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No reason at all that I can think of .
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They are good. I dipped the couple I stole into the red wine jelly that was still out on the table. That was probably horribly tacky, but I thought they were great that way. I'm sure they're better with bearnaise, though.
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Tom's list of notably loud and quiet restaurants
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This is going to sound stupid, but I didn't even think about it. I generally just use open table and make a reservation, which I did Wednesday, not thinking about the forecast for nice weather on Thursday and the fact that they have outside seating. They had a table waiting for us inside when we arrived, and it still didn't occur to me to ask if we could sit outside. I hadn't even assessed how full it was out there on the way in. There were definitely plenty of tables filled, but I don't know if they were completely full.
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Sonoma last night. Chicken pate and grilled focaccia with the red wine jelly to share. Sonoma Oysters Rockefeller and Dry Aged Beef Burger with Gruyere for me. Sonoma Hash, Fries with bearnaise sauce, and Bucatini Al Amatriciana for my husband. I only ate a little of the burger, since I'd already eaten too much and was full . My husband has that and remaining potatoes for lunch today. The fries aren't on the online menu and I forget the exact description. They came out on a plate stacked like Lincoln logs . They were thick cut and quite good, despite my preference for thin fries. My husband loved the hash. It looked really fabulous. While I liked the oysters, I'm was sitting there thinking I'd like to order the hash for myself ASAP. Saw someone else eating it on the patio on the way out and got that impulse again, despite being full to the bursting point. Everything was wonderful, other than the juice from the burger that splashed on my shirt with the first bite and doesn't seem to want to come out. Maybe I should wear a bib to eat .
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summer rolls with teriyaki dipping sauce grilled pork sirloin chop rice noodles It was the first time I tried making summer rolls. Once I got a good feel for how long the rice paper needed to be soaked and how to manipulate it quickly to fill, this was pretty easy to do. I like adding new dishes to my repertoire. The filling was grilled pork (marinated with soy sauce, sake, garlic and mustard), shrimp, scallions, cilantro, thai basil, radishes, carrots, rice noodles, and mushrooms.
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The way I read the complaint, at first I thought cork had gotten into the wine, but then I wasn't sure. The word "corked" clearly seemed misused, but I couldn't tell what it was supposed to mean. From the account in the chat, I figured the problem had been dealt with at the bar, by decanting and straining, with the sommelier tasting it to make sure it was all right before it was served in glasses.
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Momo's, U Street Corridor - Closed
Pat replied to AlexC's topic in Washington DC Restaurants and Dining
My ears are perking up at the mention of good nachos. They are hard to find. -
My immediate reaction was that they didn't know what corked meant. Tom missed that upfront but, by later in the chat, realized there had been misuse of terminology and spoke about it further. Undoubtedly, part of the restaurant's angry response was being told there was something wrong with the wine that there wasn't. That's not to say that they couldn't have been more hospitable in their (apparent) response, but they took a loss on a fairly expensive bottle of wine because the diners didn't like the server's ineptitude in opening the bottle.
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guacamole and tortilla chips smoked turkey drumsticks and baked beans
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grilled provolone and tomato on onion rye cabbage soup* with onions, pancetta, proscuitto and rice; simmered with a parmigiano reggiano rind and topped with some grated parmigiano *as per Dean's description in the Whole Foods thread, with liberties taken
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Brunch today at Café des Artistes at the Corcoran. It had been quite a while since I'd been there. We were in line promptly at 10:30, when it opened, and quite a number of people arrived right about the same time. I'm not a fan of buffets and probably should have gotten the sandwich on the a la carte menu that appealed to me rather than the buffet. Despite the fact that we were there right at the beginning, most of the food on the buffet was cold or coolish. The warmest foods were just warm. My friend, however, loved the brunch buffet and went back for several refills, including a trip to the waffle station. She got a big Belgian waffle with all (or most) of the trimmings. Buffet included mini buttermilk biscuits (warm, pretty good), bread assortment (raisin bread slice--ok, very cold), fruit (probably the best value--lots of good berries), cheese and something souffle (good according to my friend, and warm), scrambled eggs with bits of veggies (pretty good, and sort of warm), potatoes with peppers and maybe onions? (ok), cheese grits (thin and not too flavorful), and sausage and bacon (buffet-like). Service was good and the coffee was fine. Tab was $38-something pre-tip. A receipt from the brunch gets you $2 off the admission price for the special exhibition (The American Evolution: A History Through Art). We enjoyed that and the exhibition on California, which closes the 14th.
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Salad of baby arugula and baby romaine, with tomatoes, cucumber, mushrooms, and radishes; creamy buttermilk chive dressing Baked chicken breast (lemon juice, salt and pepper) Green beans with caramelized shallots and Meyer lemon-shallot vinaigrette Buttered medium egg noodles with grated Romano Onion rye bread with butter or soy spread
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Thanks Dean. I'll try making this tomorrow. I'm going to use green cabbage, though, as I have quite a bit of it left that I need to use.
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She's back, after her winter hiatus from the market . I bought some cilantro and baby arugula this morning.
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The Spice House has kosher @3 lbs. for $2.99..Penzeys packages are smaller and relatively more expensive. (I'm kind of brain dead this morning, since I quoted you and still didn't notice you said that you didn't want to buy a bunch of 3 lb. boxes .)
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A question I saw raised elsewhere got me to thinking: Have people here harvested their own pine nuts? It looks to be a pretty labor-intensive process.
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Does anyone know when this store is going to open? I walked by a few days before the end of March and there were still permits plastered all over the windows. It was hard to tell how close to opening it was. I gather it didn't make the opening in late March target date. The website hasn't been updated with opening information either.
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The experiment: I made an enormous roasted stuffed eggplant (split in two) and topped it with meatballs, spaghetti sauce, and provolone, then put it back in the oven to heat through. The eggplant shells are filled with roasted eggplant, basmati rice, tomatoes, parsley, thai basil, and some of the cooked meat mixture from the meatballs, all topped with toasted pine nuts. The meatballs are pork/veal/beef, parsley, Thai basil, garlic, onion, egg, bread soaked in milk, salt and pepper, fried in olive oil. (There are 3 meatballs down the center of each shell, so the stuffing isn't totally covered. There's a stripe of spaghetti sauce over the meatballs, then one large slice of provolone over the top of each eggplant shell.) OK, it's good. It's like an overstuffed eggplant meatball sub.