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About sandynva

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  1. Had some very good carry out from here last night. The shredded tofu skin with hot numbing sauce was great. The texture of the tofu skins was much more delicate and tender than it is at peter Chang Rockville. I don’t know if the version at Q is generally superior, or if in the few months since I’ve been to one of the other Peter Chang outpost they’ve changed how they make the skins, but either way it was very nice. The fresh lily Dan Dan noodles were great-really well seasoned, and the pieces of fresh lily bulb in it were a revelation. I hadn’t ever had those before and loved them. Their sweet juiciness was also a nice counterpoint to the heat of the noodles. The other dish that really impressed me was the black mushrooms with Rosemary. This is a sort of stew with a large amount of sliced mushrooms in it. Mostly shiitake’s, but some other things too. This was a deeply savory umami bomb, and I loved it. As a vegetarian I rarely come across dishes with this deep, deep savoryness.
  2. I just had fresh lily bulb in a dish for the first time and loved it. Does anyone know where to find these locally? Or have any tips on preparing them? And I’d also be very interested to hear if anyone has tried to grow them— I grow a lot of lilies anyway, so I’m wondering if I could grow these and get a twofer of a gorgeous flower plus delicious bulb
  3. 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. I thought this article was fascinating, In addition to knowing how these people did in blind tastings, I’d be really interested to know their motivation for getting some of the non-wine certifications. Is it mostly just bragging rights, or are most of the people who get them in the industry and hoping to monetize the certification? If they are just amateurs doing it for their own education, I also wondered what the effect would be on their overall level of enjoyment of their chosen subject- for example, if they choose to get a certification in cheese, does their more refined and educated palate mean they can no longer enjoy mass market cheeses or the cheese plate at the office holiday party? Or, perhaps are they so busy evaluating the cheese they don’t enjoy it as much? If so then, could the certification/ education have the ironic affect of decreasing their overall level of pleasure by reducing the number of products they can enjoy? He had a statement in the article to the effect that the purpose of sommeliers and similar professionals was ultimately to steer customers to higher priced products, I wondered what people thought of this too
  5. does anyone know where in DC i can buy these? thank you.
  6. i've always wanted to try this dish actually--i'll try to get that vegetarian epicure recipe and try it. it sounds similar to indian chili cheese toast which i love. it's not fancy and more of a snack than a meal, but tasty nonetheless. (i've never tried to make this myself either and really should!)
  7. In the refrigerator section. With the hummus and stuff
  8. It is so good! I love it on fries. I actually think the version sold at the Lebanese taverna market in Arlington is superior but as I’m rarely in Arlington and I’m very happy to have this.
  9. On TV shows I see people cut the pomegranates in half, and whack them with a wooden spoon, and the seeds come tumbling out. Has anyone had this work for them at home? I’ve tried multiple times at home and it’s never worked for me. I get a few kernels but far from the majority and wonder if there’s something I could do differently to make it work Are usually end up taking the seeds out in a bowl of water, which reduces the juice splatter and helps keep the seeds free of that bitter white pith. I feel like it reduces the sweetness of the seeds slightly, but think it’s worth it to save the mess generally.
  10. I don’t know that this is fair. I think that the vegan Ramen on the old menu was something special- i’ve had a lot of vegetarian noodle soups and this one was definitely one of the best, it was more savory and satisfying than most. And I thought the shiitake buns were pretty great as well
  11. I was a bit let down by my lunch here yesterday. I tried 2 bings-the one with pimento cheese and the one with hozon. the bing bread is like a lightly oiled and griddled nan, perfectly nice but i wasn't wowed. and the pimento cheese was a good version of pimento cheese, but just that. the pickles on top didn't add much. the sunflower hozon tasted like a really good hummus, and of the two spreads i thought it was the winner (though i like pimento cheese, i think it's easier to find than hummus this good). however, ultimately the dishes were just that--warm flatbread with hummus and pimento cheese. perfectly pleasant but not amazing or special in any way. I had a bite of my friend's bibim bap bowl too and it just seemed like a typical bap bowl. nothing wrong with that of course, but since it was at momofuku (where i quite enjoyed the previous menu) and given the good reviews i overall expected more.
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