1000yregg

It was nice to meet some of you guys in person. Amazing meat. I put up some pictures on my blog.

thanks for the advice- i figured i'd be wrapping it in bacon or the like since the skin was discarded. i found a mario batali recipe which also calls for a marinade as well. moisture, got it.

wild hunted up in Harford county. i think my breast came off a tagged goose, too, so if i try, i can track the flight history of my bird. delicious and educational. thanks for the recipe, but it might be too complicated for me.

my secretary's husband gave me a wild goose breast without skin on it for the holidays. does anyone have any recommendations for a good recipe for making this? much appreciated

since i'm coming from baltimore- 8 pm for me.

Zora mentioned Le P'tit Plateau in Montreal earlier on this board, so when I went to Montreal with my cousin last weekend, we got reservations for Saturday night. The place is fantastic. The style is southern French, and it's bring your own wine. We actually selected a chianti for our meal which went very well with everything. For starters, we had the smoked salmon- apparently it's smoked on the premises. We also had the foie gras maison cuit au torchon - poached with toast, raisins and onion. It was fantastic. There were 4 people in our party so we tried several entrees. I had the Duck Magret in porto and orange sauce. We also had the Alberta lamb confit- slow cooked for 15 hrs, the medallion of red deer venison in red wine sauce, and the house specialty, the cassoulet. The cassoulet was one of the best i've ever had- it had pieces of pheasant, pork, and sausage in it. For dessert, we had the black chocolate mousse on praline crust- whatta crust! We also had Floating Islands- 2 poached meringues in creme anglais. More pics here.

I would love to come as well.

Look at the Pit Beef thread- Bull on the Run is in Halethorpe and it's closer than Rt 40.

oh, thanks for le p'tit plateau recommendation on the montreal board- ate there this weekend- loved it. i'll post up pics and my take on it later on the montreal board.

Pudding Chomeur from Au Pied du Cochon - had this last year. The hot maple sauce was amazing.

For further up 95- exit 80 onto 543/riverside pkwy- go west 1/2 mile to the Klein's shopping center to try Riverside Pizzeria (near the Waffle house). They have a surprisingly good crabcake. I think they are the same folks who run Box Hill Pizzeria- known as the best crabcake in Harford county. Parking is no sweat.

I went there last week before the Bourdain talk at Lisner - here is my blog post (with pictures)! I enjoyed the fried stuffed rice balls. I also tried the fried calzone and a nutella pizza. Anastasiya was nice enough to add pear onto the pizza.

This weekend, friends of mine took me to eat at Satay Sarinah in Alexandria in the Van Dorn Station. It was Indonesian food. I'm no expert, as I always think Malaysian and Indonesian are similar, but I did enjoy the food. We started with a variety of satays- lamb, beef and chicken- nice and smokey. I ordered the Spicy Rujak salad, it was cabbage, sprouts and carrots with the spicy peanut sauce, covered with shrimp chips- good, not the best i've had though. For entree, I had the Rengdang Daging- beef slow cooked in a gingery stew- also very delicious. I like the side of curried pickles. I also sampled my eating companions' lamb shank which was very tasty. I think for the price (8-12 dollars), this place was pretty good.

I enjoyed his comment that deep inside every great chef is a little Chinese man. He is so enjoyable to hear ranting about everything from using bacon as a "gateway meat" for vegetarian boy/girlfriends to why any chef (like Iron Chef's Cat Cora) would have a SAG card? I liked his Nigella Lawson story about her eating a roasted aborted pig fetus in Spain. He mentioned he quit smoking! I figured it is due to his baby daughter. He mentioned his wife, being from northern Italy, is importing Italian baby food with flavors like parmesan and proscuitto. He gave kudos to the DC food scene and said he enjoyed his meal at Ben's Chili Bowl the night before. Not a bad Q&A- some really good questions.

Here is a pic from last night's Bourdain appearance: He was pretty great to see.

I tried Chaps Pit beef the other day- It was a good sandwich- I wish they had a rare option- only medium and medium well. The fries were really limp. Personally, I think I still prefer Canopy- the rare option is there and they have great fries. Chaps pit beef sandwich: Canopy pit beef sandwich

Read this article in the Sun paper yesterday, so I went to Baltimore's Little Italy to check out the St. Leo Roman Catholic Church biannual homemade ravioli and meatball dinner. A good deal for $9. I wanted to try the spicy meatballs made by 88 year old Lucy Pompa- the matriach of meatballs. While the food was not worth the wait- 2 hours! - blame the Ravens for scheduling a Monday night game this week. The meatballs were pretty good- spicy, hearty, the size of a lemon. Her tomato sauce was nice and tangy. The ravioli was a bit disappointing- a little tough on the edges. Next time, I would go earlier in the day.

here's some beef i saw in japan this spring i would totally be interested in this event! the price is per 100 gm- it's about $225/lb! (i think)

not 100% sure it's vegan, but Bicycle has vegetarian options. they have on their menu an entree called the Vegetarian Nirvana - chili-miso tempeh, coconut + jasmine scented black rice cake, grilled plantain and garlic roasted shiitakes wrapped in a banana leaf, red curry sauce, pineapple-green chili salsa. not much selection otherwise. Sobo cafe usually has some kind of vegetarian selection- again, not sure about vegan. unfortunately, selections at most restaurants may be limited to one or two items.

You should also experience a pit beef sandwich from one of the places on Rt. 40. "Baltimore loves a pit beef sandwich!" -from Pecker

Went up to Lancaster, Bird In Hand, and Intercourse, PA yesterday to go to The Field of Screams for Halloween. Our decided to make a day of it and see the Amish countryside. I think that because the Amish are supposed to be without sin, they rely on food as their vice- rich and sweet food. We started at the Farmer's Market at Bird in Hand to grab some light lunch and snacks. We had some handmade fresh pretzels, some freshly squeezed cider- both apple and cherry apple, and some bites of homemade pecan bread. The whole market had plenty of samples of jams- loved the rhubarb and carrot, cheeses, meats, and desserts. My cousin purchased some scrapple, Canadian bacon, and sweet bologna. We also tried some delicious beef jerky from the butcher stand at the market. We then drove to Intercourse to visit the Kitchen Kettle Village. They had the Jarring Kitchen there where you could sample a wide variety of pickled items- Chow Chow, relishes, salsas, jams. We also stopped by the Smokehouse shop- a smaller butcher store. The location had a lot more tourists as well as tourist prices - $6 for 12 pack of birch beer! We stopped at a couple farmhouses on the Old Philadelphia Pike- we picked up some homemade root beer that was stronger than commercial root beer. I got a homemade pumpkin pie. My cousin got a frozen chicken pie. In Intercourse, I really liked the Stoltzfus Meats store- They are a regional butcher in Lancaster County. There we also picked up some Good's chips. Across the street, I also liked the Intercourse Canning company- less crowded than Jarring Kitchen. I liked their lime pickles, the pickled garlic cloves, and red beet eggs. For dinner we went to the Stoltzfus Farm Restaurant. I liked their motto- "Meating you is our pleasure". The food is served family style and all you can eat. I really loved their homemade ham loaf. They also had potato filling- a dish that was like mashed potato and stuffing. Other favorites were their buttered noodles, the chicken gravy, and the pepper cabbage. For dessert, I liked my cherry crumb pie.

I was invited to the Wine Market last night for a meeting and I had a decent meal. It was walking distance from my place in Federal Hill. From what I hear, they just started with a new chef in the last few months. Don't recall the wine- a mostly harmless merlot. For dinner, had the bison short ribs with pumpkin grits- very nice- slightly over cooked meat. One of the other appetizers, the octupus was arranged on the plate much like Hung's Top Chef grocery aisle challenge- kind of a mess. The entree was the barramundi with shredded asian pear, a himalayan red rice side which was basically brown rice. I liked the flavor of the fish. I tried their monkfish which was also prepared well. For dessert- I had the poached pear on a white chocolate tart- This was pretty yummy. While I wouldn't go crazy for this place- it wasn't an unpleasant experience. I would say if it were a little less pricey- not a bad neighborhood restaurant- a little more adventurous on the menu which I like, but not quite up to amazing in quality. I still prefer Sobo Cafe near the Cross st market.

yeah- that's it exactly- not exactly Atkin's friendly- so good with some of their homemade hot sauce- it think it was a scotch bonnet.

I would like to talk about my favorite Korean BBQ Restaurant in NYC- Woo Chon. It's located on 36th st between 5th and 6th. They may have my most favorite item ever on a Korean BBQ- the Yang Bulgogi- Lamb in a delicious marinade. For each item they have unique grill for the cut of meat- one for tongue, one for kalbi, etc. For the lamb- the grill has a small gutter with water in the edges. As the lamb cooks the drippings mix into the gutter for use later. The lamb cooked this way is like candy- so sweet and tender. When done, you then take the gutter drippings and mix it with some white rice. I would also recommend their premium tongue, kalbi and pork for the bbq. Another great dish there is the Yukhwe- a dish with raw beef in caramelized soy sauce with a raw egg mixed in- served with sliced pear. If you are not fearing GI repercussions, this is a delicious guilty pleasure. The place is open late as well- I think I've eaten there after midnight before.

that certainly was a tasty ham.