legant

A dinner from around the globe: Icardi Piemonte Cortese L'aurora (2007) Guarani beans | green beans, shitakes, red peppers Cajun catfish | marinated catfish oven fried w/ seasoned breadcrumbs Italian flatbread | with cheddar cheese and jalapeno Algerian tangerine Highland Park 18

Not yet; keep it on the list. I was motivated by this recipe to turn a blind eye to the price of tuna packed in oil and give it a try. This was a great meal; I was patting myself on the back several days afterwards. When I repeated it with water packed tuna it was not as memorable. Although 2 oz for $4 might be a bit steep for my pocket, using a US-branded oil-packed tuna might be worth it.

Ooh! Valentine babies! Happy, happy!

I'm in.

Highland Park 18 y.o. single malt.

Eight of us had dim sum at North China today. It’s a rather small place, a shell of it’s former self. Two long-time Bethesda residents commented that the current location is about a third of its original size – they downsized about 8 years ago. Although we had reservations, there was no one in the restaurant when we arrived at 1 PM. In fact, only three other parties dined while we were there. Once “the” place to go in Bethesda now -- with the advent of New Bethesda -- North China has been given a run for its money. We used Kat6185’s review as a guide for ordering. Although there were no “misses” the stand outs include: Crispy chicken Taiwan style, beef chow foon, spicy pork with chili pepper, scallion pancake, Imperial shrimp. Several items were good but nothing to write home about: Radish cakes, mushroom wrapped in bean curd skin, chicken roll, steamed leek dumplings. The table was divided about the conch: you either loved it or you didn’t. I thought the pieces of conch could have been sliced smaller. Items of interest: Several of us liked the smelt with peanuts although we argued throughout the meal to figure out what was “smelt” and what was noodle. It was something you’d expect to find at a bar, right next to the salted nuts or the Chex mix. The Chinese crullers a.k.a. fried bread. Nothing wrong with fried dough. However, the folks at the adjoining table sandwiched the cruller between some sort of flatbread. Couldn’t figure that one out – a fried bread sandwich. We ended the meal with the sesame balls filled with red bean paste, a personal favorite. They didn’t disappoint. On my next visit – and I will be back – I want to try the xiao long bao, the stinky tofu (I loved it at Bob’s), snow pea sprouts, and yellow birds. Total after tax and tip: $11. Yes, that’s right -- $11. And we had a lot of food. Overall impression: The food was cooked to order -- not a dim sum cart in sight. We managed to order a good combination of textures. Although we had several fried items, none of them tasted of grease: they were all light and crisp. The timing of the food to the table was spot on; just when we had settled in our chairs and looked at one another as if to say what’s next out came three or four more dishes. Yet we had to hunt down the staff to get tea and water refills. (Oh! And, no green tea. Only Lipton black tea.) I’m not a big dim sum fan -- I’ll do dim sum about once a year -- but this place might just change that. I haven’t sampled enough dim sum to be able to express a preference between Taiwanese and other regional cuisines yet I really liked this place. It's mandatory that you go with a group if for no reason other than to sample more food. I’m with Rhone1998 on this: Although North China has been around for at least 20 years, I would like to see it continue to succeed. And, at $11, you can't beat the price.

Is there an easy reference guide to determine what spices go best with what food? I made this cabbage-potato-smoked sausage concoction tonight. The only spices I added were: S&P, garlic, and a bay leaf. (I have no idea what flavor bay leaves are to impart; it just seems that everybody ultimately adds a bay leaf or two to most dishes.) I t was okay, but it needed something. I don’t know what. Just something. How do I know – sans the trial and error route – what spices compliment certain foods? I could scour a score of recipes and get a general idea of what works. But, when you’re trying to throw together something quick, time is of the essence. There must be an Internet resource out there.

What -- and where -- is HEOTB?

For a minute there I thought this was a post from Zora. Am I the only one failed the creative food writing class?

First thought: Eeew! That sounds so gross! Second thought: Hmm. Why not? There's lemon meringue pie; why not grapefruit? I wonder what other citrus fruit can be used. Third thought: That should be kinda interesting. Let us know how that pie turns out.

Calls for a $20 Tuesday. How about Feb 24 or 25 or 26th?

Who has a friendly meat guy they can recommend? Doing the haggis thing for Burns Night.

Pillsbury Grands biscuits w/ strawberry jam

Mahi Mahi tacos with Napa cabbage and lime-cilantro crema Veramonte Sauvignon Blanc Epicurious-style comments: I picked up a 1/2 lb of Mahi Mahi the other day for several reasons: I didn’t remember the taste; it was reasonably priced; and I couldn’t get that joke out of my head – May I have the Mahi? I don’t think I could eat the whole Mahi Mahi. But… what to do? What to do? After several online searches, I settled on fish tacos. One called for seasoning the fish with “taco seasoning” packet and baking. Another called for pan-frying the fish. And yet another called for braising the fish in a tomato sauce. I decided to go the “seasoning” packet route, sans the packet. I checked the ingredients on the McCormick blend; other than the multi-syllable additives – and a tremendous amount of sodium – I had most of the other stuff on hand: garlic, cumin, red pepper, coriander. I combined the spices, seasoned the fish, and roasted at 425 degrees for 20 minutes. I probably overcooked the fish, but… That's the way, uh-huh, uh-huh, I like it, uh-huh, uh-huh… While the fish cooked, I made the “crema” – a fancy, Zora-esque name for cream sauce. I mixed sour cream, scallions, cilantro, lime juice and zest, garlic. Oh, and a pinch of salt. Now for the “crunch.” I had looked at a cabbage slaw mix at the store. However, at almost $2/lb it was priced quite a bit more than a head of green cabbage at $0.69/lb. However, when I got home I “found” a half head of Napa cabbage. Hey! I could use the green cabbage for an Alicha later this week. Fish done. Crema set aside to let the flavors meld. Napa sliced. I poured a glass of the Veramonte and assembled the taco, layering the crema, Napa, and fish on a flour tortilla. Verdict: I would try this again using catfish or tilapia; I wasn’t too crazy about the Mahi Mahi. Also, I would change up the spices on the fish; the garlic, cumin and coriander mixture just didn’t do it for me. I would like something a bit brighter. Maybe add some lime zest into the spice mix. Or, I would bake the fish with seasoned breadcrumbs. But otherwise, it was pretty okay. Definitely a do-over.

Braised beef short ribs Polenta w/ blue cheese Brussels sprouts (A rather nasty Gallo Cabernet which was later replaced with a much better) Alamos Malbec

[Not sure if this shouldn't be posted in Help Needed...] Where to go to watch the inauguration? Somewhere far from the maddening crowd?

How'd this go? I'm going next weekend. Anything in particular that stood out, a must order?

What? Which experience??!! The pre-Thanksgiving duck dinner at Spices? Other than wrestling DanielK -- he won; I was trying to be lady-like -- over the duck carcasses I thought it was a pretty good evening. Besides, we had... what?... 4 whole ducks? And, 15 people? Given the size of our group, I was willing to cut them some slack. Hmm. Maybe it's time to give them another chance. Or, did I miss another Cleveland Park outing?

What does that mean? Careful about what?

Avocado with salt.

Geez! I need something warm, comfy and aromatic to ward off the cold weather chill and the gray skies. Is it too late in the day to start braising ribs? There's no way this would be ready for dinner tonight, but... ah! there is tomorrow.

Did you buy these gluten free products? Orr, did you make the pastas yourself?

Ahhh. You know me so well.

Where are the $20 Tuesdays happening in DC and Maryland? I know, I know... Feel free to suggest a place and coordinate an outing. Who's up for Nam Viet in mid-February?

At 23:38, upon realizing that -- other than Tootsie Roll midgies -- I hadn't eaten in the past 12 hours: leftover Szechuan sting beans (sans rice) and dark chocolate M&Ms.