bimbap

The NYT just published Frank Bruni's rave review of Georgetown Cupcake here.

Having just started working in Rosslyn, I decided to try some of the frozen yogurt at Sweetgreen today. I've never had any of the Pinkberry/Red Mango versions (does that mean I'm not really Korean?), so I didn't have anything to compare. I got a small cup with strawberries which they topped and bagged for me for a windy walk across the Key Bridge. I see what people mean about the iciness of it, but flavorwise, I was pleasantly surprised. I did have a vanilla yogurt flavor to it which I wasn't expecting. Perhaps if the Pinkberry/Red Mango yogurts are more tangy, this would seem like a letdown. Still, I (and my sore throat) enjoyed it.

Mr. Bimbap, mother-in-law, Bimbapbino and I had a lovely meal at CK last Thursday. Started off with a taste of the (13?) bean soup with bacon which was one of the best expressions of bacon ever. I passed on a full order because I'd been itching to get the bibb lettuce salad with the golden raisin vinagrette because it's never not good. It was burger night, so I got one medium rare and the MIL got a turkey burger which we both enjoyed. Mr. Bimbap opted for the pork chop and it didn't disappoint. I'm always impressed by how flavorful and perfectly cooked the meats are here. Desserts were ice cream, a baked apple dessert (I'm blanking on the name), and a "ring-ding" made with chocolate cake filled with whipped cream and chocolate glaze all around. Hostess never made something so good. 5:00 seems to be a good time to go if you want to avoid crowds, especially if you have a baby like us. Thanks Chef for the great food once again!

Franklin's is one of the few good takeout options we have living in Brookland (NE DC). I don't count the innumerable "Chinese" places that abound near here. Granted, it's not a gourmet's paradise, but it is a decent place to get a burger and my mother-in-law loves their chicken pot pie. It is a great place to take kids since no one will hear them over the general din.

Is it ridiculous of me to keep up my Gourmet subscription simply because of the Roadfood column? I have always loved Jane and Michael Stern and feel they add real substance (and true food writing) to the magazine. Still, I get annoyed that there is sometimes an issue or two where they aren't featured. It voids any interest in reading it if the Sterns aren't there. Put me down as another Cook's Illustrated fan. Yes, Kimball is a twit (his editor's letters extolling his Vermont life make me sick), but he puts out a great magazine.

As a child, whenever we had some leftover rice (in a Korean household, this was often), I would have a bowl of it mixed with a "special sauce" made from ketchup (only Heinz), pickle juice and soy sauce (sometimes substituting Worchestershire sauce if I wanted a little more spice). Oh the sweet, salty, sourness of it!

Mr. bimbap and I attended the Chris Kimball event last night. Kimball talked for about 10 minutes and then opened the floor to questions which were, thankfully, intelligent and well-thought out. There was a good turnout even in the awful weather. The room wasn't completely full, but it was certainly approaching it. All who attended received the most recent copy of Cook's Country (the more down-home sister magazine to Cook's Illustrated) and a handy pocket-sized buying guide for Cook's recommended products. Kimball was no different than his TV persona (that is to say he was well-spoken and sarcastic). He had some funny anecdotes about the magazine and the taping of America's Test Kitchen. My favorite was from the taping of the tastings with Jack Bishop which are done one right after another on the last days of filming. During a butter tasting, Kimball noticed that they had spread the butter quite thickly on the baguette slices he was sampling. Bishop assured him that it was so he could get the full flavor of the butter, but actually it was to hide the fact that they had spread hot chile paste under the butter. At his first bite, Kimball immediately tried to gulped down a glass of water only to discover that it was vodka. We got suckered in and bought the new cookbook, but didn't stay to get the personalize bookplate that Kimball was signing.

Mr. Bimbap and I had not visited CK for Sunday brunch in at least two years, even though it is the go-to place for taking out-of-town guests to dinner. We decided to recitfy that situation yesterday. Highlights: -The service was quick and pleasant. That's right! You heard me. Still, we were out of there in a hour. Mainly due to the fact that we ate so fast because it was SO DAMN GOOD! -The donuts. My husband now thinks we should always have donuts as appetizers. Or at least CK's donuts. -The crabcake benedict brunch special. There was no filler in the crabcakes! Solid meat! The hollandaise sauce was buttery and bright with lemon juice. Chef put just the rights amount of sauce on each serving rather than the more typical drowning.

Here's the recipe for the Peach Jam (with my favorite Spiced variation) from the Ball Blue Book: Peach Jam Source: Ball Blue Book Guide 2 quarts peeled and crushed peaches 1/2 cup water 6 cups sugar Combine peaches and water in a large pot. Cook gently 10 minutes. Add sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, then ladle into jars and seal. Process about 15 minutes in boiling water bath. Makes about 4 pints. Variation: For Spiced Peach Jam, add a spice bag containing 1 tsp whole cloves, 1/2 tsp whole allspice and 1 stick of cinnamon. Remove spices before pouring jam into jars. We don't use any added pectin products for this recipe, so we make sure to boil the jam for a while to be sure we've boiled the water out. We usually bring the temperature to 222-224 degrees.

This is my first time posting, so I'd ask you to be gentle, but I don't think I'd get that here! Mr. Bimbap and I make a mess of jam in the summer after going to either Butler's Orchard or Homestead Farms for pick-your-own fruit. My personal favorite is spiced peach jam which I could just eat out of the jar with a spoon. We had decided to give out little 4oz jars of our jams and jellies as wedding favors two years ago, which led to a summer of intense canning experiments. Needless to say, we feel like old pros now.