Night Owl

A big THANK YOU to Don, ever the gracious and giving leader of this community, for the generous donation of a beautiful, valuable bottle of wine to the event's silent auction! So very appreciated... -Stephenie

I'm asking all wine collectors to open up their hearts and donate a $100+ package by tomorrow.

It's so easy to donate wine, and I'll come buy and pick your donation up if need be. I'm also going to donate some of my own.

We only have ONE MORE DAY to commit - please do! PM Night Owl today for a donation form, or if you're not a member:

1) fucking join

2) or, email me at donrockwell@dcdining.com and I'll get you a form.

Thanks so much, Don!

All, please note the deadline to donate/sponsor has been extended to April 1 -- again, thanks in advance for your consideration! -Stephenie

Add Central to the list of generous donors to the silent auction - thank you, Central!

I have never been that great a fan of their dumplings, think that the dough was too thick. But the other night we went to Bob's 66 and, finding that it was cash only, headed out for somewhere that would take our plastic. We tried China Bistro ordering 2 small plates {fish & peanuts - meh, and bean curd skin ` really good, caramelized skin which was improved by dunking in a combo of chile oil and dumpling sauce} and 2 sets of dumplings. The veggie dumplings came steamed. We ordered the "triple" but I think that we got something else. The steamed dumplings were a touch watery but really great flavor. But the dough was much thinner than on previous occasions {still on the thick side, but in no way doughy. The real rock star was the pork & squash dumplings pan fried. AMAZING. The squash was more of a textural element adding a richness to the pork filling and maybe a hint of sweetness

The dumpling skins seem to be rolled out to a larger size and with a different shape that makes for a better texture IMO. We could not finish all the food, taking home 6 dumplings which made for a superb snack the next day cold. China Bistro is now on our list of places we wished were open late at night when we typically dine. We will be back much more often.

So glad to hear this -- have not frequented it because also have always found the dumpling skin to be too think for my taste. Will definitely give it another go now. Thanks for this update!

...

I also ordered the ginger salad, which I really liked. I am a big pickled ginger fan (have some I made in the fridge), so I found the recipe, well I found one the Washington Post got from Spices and I think the only difference is some fried scallion, and am planning to recreate it at home.

...

I love this salad, too -- got it to-go for lunch for years when I worked in that area. ktmoomau, I have tried the Post recipe a few times, and can't seem to get it to taste like Nooshi's. If you nail it, please post about it/how you did it!

If you have a big heart and care about the DC community, please consider participating in this -- especially if you're with a restaurant, food/wine and/or hospitality-related business here in the Washington area.*

WHAT:

Be The Care, Whitman-Walker Health's big spring fundraiser. They will honor Senator Tammy Baldwin with a Partner for Life award.

Please show your support any number of ways: (and feel free to PM me to get more info/make arrangements)

• Donate silent auction items (coveted dining experiences, wine collections, gift baskets, etc.): Receive recognition in the program, would be promoted online pre-event and via emails (deadline to submit logo and info is 3/22, printing deadline is 3/29); commitments in hand from Ris, Cashion's, Bibiana, Cork, Inn at Little Washington, Tom Sietsema and more. (PM me for the donation form)
• Be a Silver Sponsor for an in-kind wine donation for the event (a sponsorship of $4k-5k): Receive recognition in pre-event communication, 1/2-page color ad in program, acknowledgement during opening remarks, 2 VIP reception tickets, additional 2 general admission tickets, inclusion in press release. But I'm sure for such a generous donation, more -- and more tailored -- recognition is possible. (Deadline for your name to be included in printed materials is 3/29​)
• Be a Presenting Host or Host ($2.5k and $1k respectively): Benefits here: http://bit.ly/XXaMHo (Deadline for your name to be included in printed materials is 3/29)
• Come to the event: Every individual donation is incredibly valuable. An individual ticket is $175, and it's only $75 if you're under 30 years old. Register/purchase your ticket here: http://bit.ly/11baXhw

If you can find it in your heart and wallet to donate a silent auction item, sponsor the in-kind wine donation or be a presenting host or host, please let Whitman-Walker Health know you heard about this from DonRockwell.com -- really want this incredible community to get some love and recognition for the amazing place it is!

WHY:

Whitman-Walker Health has been, is and will continue to be a leader and model, both nationally and locally -- cited for excellence and leadership by the White House... WWH is a quality health care provider to the DC area whether you have insurance or not. It started back in the 70s as a safe, nurturing place for gay men with health crises, went on to become a leader in the 80s serving men dying of (and ignored because of) an unknown disease that then was identified as AIDS and, today, is a model healthcare home to DC area residents with all kinds of health needs.

What makes Whitman-Walker unique today is that it provides a broad range of medical and other services -- from annual exams to disease-specific care (diabetes, cardiovascular, HIV/AIDS, etc), and other needs such as eye care, pharmacy and even legal services -- all under one roof and for all people. It's truly a unique and much-needed presence here in Washington (which is why I'm such a passionate supporter).

WHEN/WHERE:

April 18, 2013, 6:30pm

National Museum of Women in the Arts

1250 New York Avenue, N.W.

MORE INFO:

http://www.whitman-walker.org/bethecare

Thank you!!! -Stephenie

*Full disclosure: I'm on the event volunteer planning committee and in my spare time provide pro bono counsel to Whitman-Walker Health.

Smokey mac 'n cheese... Had some smoked turkey stock in the freezer, used in place of the bit of chicken broth I add to the béchamel/cheese sauce to keep the final product moist and creamy. Added just the right hint of smokey nuance, wasn't overpowering.

Having been raised on strictly healthy food, I was enthralled when my college roommate introduced me to her vice -- barbecue potato chips and cream cheese. Haven't had that in years, but I have a bag of Sriracha potato chips in the kitchen calling me... might have to duck out and get some cream cheese.

Have two giant pots of smoked turkey stock in the making right now. Aside from bean soup, any suggestions on what to make with it when I'm done?

Every day should be Memorial Day.

I was having dinner at the bar of Monty's Steakhouse last weekend, and a couple was sitting to my right. We struck up a conversation, and it got to the inevitable "what do you do?" question (which I sloughed off, but returned the question):

"I'm in the Navy."

"Thank you."

"Thank you for thanking me."

Don't ever forget.

So true and wherever we are... I was recently at a B&B in France, sitting during dinner next to a guy who said he was in the army in Holland and had served alongside American troops in Iraq and Afghanistan. I thanked him and he remarked how touched he was that in all his travels, Americans have been so appreciative, in contrast with folks back home for him... Sad on many levels. But just another reminder of how important it is to thank...

Have you had the xlb at either Shanghai Taste (Rockville) or at Peter Chang's in C'Ville or Richmond? ...I'm a bit curious to know whether Tai Shan's xlb would rival those of Shanghai Taste. Like Tai Shan, the xlb at Shanghai Taste did have some variability on broth but the other big factors are filling flavor and wrapper thinness. Thanks, NightOwl!

I haven't been to either, but plan to go to Shanghai Taste... would love to go to Peter Chang's and just need to get motivated for the drive.

My parents said Shanghai Taste is run by the wife of Tai Shan's owner and, based on a recent visit there, that the XLB there are good (but not much else right now, so wait till they get into the swing of things a little more). Tai Shan's XLB are good in terms of flavor and thinness of the wrapper. The only thing that gives me pause is that they use gelatin in the filling (vs natural gelatin in broth if done the traditional way), but maybe everyone does that now -- does Shanghai Taste? Likely since they are run by the same family.

Bottom line for me: After my last lunch at Tai Shan last weekend, I'm more apt to give Shanghai Taste a try next since it's closer than Tai Shan. Maybe Tai Shan is feeling a little stretched right now between there and Shanghai Taste? Just an uneducated hypothesis.

Thanks for your posts elsewhere here on XLB, Shanghai Taste and Peter Chang's, darkstar965!

Went to Tai Shan with my parents this past weekend, bummed to say it was not as good as in years past. To mirror the same rundown that I did a few years ago:

• XLB: Mediocre... good flavor, but some had broth while others did not
• Sesame shao bing: Still excellent -- crispy layers on the outside, pillowy soft inside
• Steamed buns with pork (belly) and preserved vegetables: Good, though they seemed skimpier on the filling
• Salty soymilk and ma la tendon: Still good
• Spicy wontons: Totally different and not very spicy

Not in a hurry to return in the near future since it's such a trek to get there. Such a bummer...

I love using diced fennel instead of celery... my go-to is:

• Lentils de Puy, onion, carrots, fennel, bay leaves, rosemary, thyme (full stems), a dash of curry, tomato paste
• Blend half once done and mix together
• For carnivores, I finish with sliced sausage
• For non-meat, I top with a poached or fried egg
• For both, finish with red wine vinegar and a sprinkle of fried shallots

You have me craving a bowl right now!

For anyone with the interest and enough fortitude to try to make XLB, there's a fun/informative article with recipe in the Wall Street Journal from Fuschia Dunlop, whose new cookbook, Every Grain of Rice, is just out. (Oddly, the cover photo is a bowl of noodles, but I guess I'm being too literal. )

http://online.wsj.com/article/SB10001424127887324445904578283763081361802.html

I've only tried to make XLB once... much easier to go out and eat it. But I may gear up and do it again...

(Side note: If you're interested in Chinese food/cooking/culture and haven't read Fuschia Dunlop's book Shark's Fin and Sichuan Pepper, which recounts her time in China both as an eater and cooking school student, it's a wonderful read.)

Haven't been to Jettie's in quite a while... In addition to great sandwiches, they used to make a righteous, wicked-yummy NE clam chowder. Still the case, anyone know?

And one final, important thanks... to Don -- this site/community made it all possible. And on a personal level, Don sat out on this for himself and his son so that the rest of us could go. Now that's community love! Thank you, Don!

Huge thanks to our fantastic guide for a such a terrific tour -- such a treat! And LauraB, sending you big get-well wishes and a special thanks for all the organizing. Great to meet fellow dr.com'ers! Cheers to the rest of the weekend...

Tai Shan in Gaithersburg/Montgomery Village?

Re: "The way this whole thing....": Big agree, Night Owl!

Re: "FWIW, I asked......": Really interesting. Think it is the Montgomery Village one, Daniel. Night Owl, could you update the most recent thread (you made it here!) even if just to confirm what you wrote there in mid 2010 is still more or less correct. Sounds like a spot maybe not getting enough attention here? TY!

Yes, the Montgomery Village one. Going there next weekend (a week after Chinese New Year since parents want to avoid the general restaurant crush). Everything I posted back in 2010 still holds, but will post on that thread again after next weekend.

That said, I don't want to diss Shanghai Taste -- I'm so glad there's a great XLB place closer in and am looking forward to hearing what the group thinks after the meal there!

Chinese menu with line by line translation below. If I can figure out how to shrink the file size I'll add the regular menu, too.

The way this whole thing transpired is one of the reasons why I love dr.com so much. Thanks so much to you all for this!

FWIW, I asked my parents about this place tonight (we are Chinese), they've only been once -- said the soup dumplings/XLB are very good, the other stuff okay... that for variety they'd still opt for trekking out to Tai Shan (which we're doing next weekend). As it turns out, they said, Shanghai Taste is run by the wife of the owner of Tai Shan...

Looking forward to hearing how the Wed night dinner goes!

Me, too, the beef brisket. Plus a couple of Donut Dude's made-on-the-spot donuts.

[Pls disregard this post - can't figure out how to delete it, posted twice by accident...]

What is the appeal? Can someone please enlighten me...

I've gone to the newish Matchbox on 14th Street three times in the last 10 days, with different people each time, hoping I might get why it's so popular, hoping it might be a good addition to my neighborhood. Fun space, great service every time, different parts of the restaurant each time -- bar, upstairs and pizza bar. The pizza is so very unremarkable. How is it possible that such a thin crust (ordered extra crispy), thrust into a wood-burning oven, is so limp and flavorless? The burger, also unremarkable. The rib eye and cheese sandwich, morsels of overcooked beef engulfed in monster bread.

Yet the place is packed, constantly. This just fuels my ongoing fear that the Logan-to-14&U corridor will become another bar-driven Adams Morgan... And that the gems in the neighborhood will be squeezed out by the regrettable.

What is the appeal? Can someone please enlighten me...

I've gone to the newish Matchbox on 14th Street three times in the last 10 days, hoping I might get why it's so popular, hoping it might be a good addition to my neighborhood. Fun space, great service every time, different parts of the restaurant each time -- bar, upstairs and pizza bar. The pizza is so very unremarkable. How is it possible that such a thin crust (ordered extra crispy), thrust into a wood-burning oven, is so limp and flavorless? The burger, also unremarkable. The rib eye and cheese sandwich, morsels of overcooked beef engulfed in monster bread.

Yet the place is packed, constantly. This just fuels my ongoing fear that the Logan-to-14&U corridor will become another bar-driven Adams Morgan... And that the gems in the neighborhood will be squeezed out by the regrettable.

Bummed - have been in travel hell, just home last night and just saw this. Would love to sign up if there's a second tour down the road! -Stephenie

Dear friends of ours are from PA, of German descent, and this is how they celebrate every year -- a big pork & sauerkraut open house celebration, often for 75+ people. They've moved from DC to FL, but we're down here now and helping them get ready for the annual tradition, which they've brought down with them. Their routine is pork tenderloin browned first, then roasted with sauerkraut, apples, caraway seeds and German beer... mashed potatoes, applesauce (tho this year they made apple-cranberry sauce), and a whole array of desserts. It's delicious and so much fun...

Don, your earlier post gave me the courage to post more this weekend - thanks! And go Redskins... onward!