KMango

Place in serving-sized freezer bags; flatten out and freeze. You can stack the flattened bags on top of each other, but make sure to write the food and date on the bag. (I've thrown away too many mystery packages to forget that critical step.) To "revive" your frozen fried rice, unzip the bag, throw it into a microwave, full power, for a minute. You will probably not need more time than a minute, maybe 20 seconds more, but test at a minute. (And some folks may say "never microwave in plastic", in which case, you can cut away the bag to leave the grains behind before you microwave.) You'll be amazed how tasty the grains remain.

Love, love, love the food at Han Gang. Their Al Bap is a steal (under $15), such a generous portion of roe over all those crackling, hot pot vegetables. The Yook Hwe (raw beef with quail egg) would cause a collective faint at the FDA, but the freshness of the meat and accompanying sliced pear with green pepper offer an epiphany of flavor at a perfectly chilled temperature. One other tip: They may not come with the regular panch'an (side dishes), so ask for the Ggakdugi ("gok-too-gi"; addictive, crunchy daikon radish kimchi) and milchi (tiny dried fish). On my many visits, and as Tom noted, the sound track has been mind-numbingly insipid. However, the comfortable booths and sharp decor counteract the banality. My only other grief has been that if only one person orders barbeque, the staff have been pretty insistent that it get cooked in kitchen rather than at the table. I have been able to talk them out of that once, but not successful two other times. From Tom's review, it sounds like he did not encounter such practices, so maybe I am just hitting them at weird times. Han Gang provides more upscale digs, approaching comparability to Woo Lae Oak in the Tyson's area, without the hefty price tag. Parking is painless, the food a bargain. Why am I telling even more people about this?

Yes, I braved it in the rain as well. Mighty glad I did, the vendors had the luxury of having time to chat. Wonderful market, grown so much since last year. Several vendors mentioned that it's only the first Sunday of the month when the crafters are allowed to have booths. That was news to me, but makes sense. Several flavors of hummus, asparagus, and collard greens later, I was on my way. Stopped off at Food Matters, of course, for a quick bite. Such a boon that it's a quick walk over from the market. I'm still so delighted we have a Sunday market in this area. The Saturday markets are outstanding, but not always a schedule fit.

I've bought Bresaola at Cheesetique in Del Ray many a time. Give Jill a buzz to make sure it's in stock before you trek over. And don't neglect the northern Italian cheeses while you're there.... *sigh, dreaming of the happy*

This time of year, when pollen is wreaking havoc on so many people’s sinuses, I opt for a white-wine based Sangria. I made the recipe below for an event last week with great success. It's based on the Cook's Illustrated version. Instead of a Pint Grigio or another “usual suspect” white wine, opt for a Vinho Verde from Portugal. As of last week, Curious Grape in Shirlington had a stellar, just-on-the-edge-of-effervescence bottle for $10.99 a pop. You could go with even less expensive wine, of course, especially if you let the mixture mellow for a half day or more before serving. Since the rinds are going straight into the mix, aim for organically grown fruit if you can. Barely more alcoholic than regular wine, no teeth staining, and less histamine reaction. Light, bright, fruity, and refreshing. Plan on doubling the recipe, this one disappears quickly. White Wine Sangria 2 large oranges (I choose blood orange for dramatic color) 1 large lemon (could use lime instead, but lemon will offer brighter flavor) 1/4 cup sugar 2 tablespoons Grand Mariner (or Triple Sec) 1 (750-ml.) bottle chilled, medium-bodied, fruity white wine Slice one of the oranges into quarter-inch slices. Juice the other orange, discard the rind, keep the juice. Slice the lemon into quarter inch slices. Put orange slices, lemon slices, and sugar into a large pitcher. Muddle with a wooden spoon, mashing a bit until sugar dissolves and fruit releases some juice and pulp, but is not pulverized, about one minute or so. Stir in the juice from the orange, the Grand Mariner, and wine. Refrigerate for at least 2 hours, and up to a full day. Letting the flavors meld like this is important for the juiciest flavor. Before serving, add ice cubes to the pitcher, and stir thoroughly to redistribute the fruit. You could also add chopped mango, apple, or other fruit as a final garnish just before serving.

Finally made it out to Inox out last. I do not have much new to add beyond what has already been shared by others, except an emphatic recommendation to "go for the wine". This menu aches for pairings, it’s perfectly aimed to target the oenophile. Circumstances prohibited wine consumption last night, which I believe seriously diminished my ability to absorb the chef’s intentions. Minus activation from masterfully matched wine, neither my companion nor I felt bowled over by the flavors and textures. Space: Friendly and free valet service softens the otherwise harsh entry to Tyson’s Corner. Although seemingly inconsequential, I was pleased to note the valets wearing bright orange jackets. The impression I garnered is that the restaurant cares about valet safety, which makes me care more about the restaurant. The inside is surprisingly graceful. Photos on the restaurant’s website worried me, seeming to portray a bleak and unremarkable environment. Not so. The stained glass accent, subdued place settings, and soft acoustics make for overall elegance. We sat near the front window area, and were immune to any noise from the sunken kitchen. Every now and then, I heard mellowing, soft music, so the speaker issues mentioned by others have been resolved. Service: Service was highly attentive, but for our meal and preferences, too intrusive. Dishes were cleared immediately, and I mean instantly, upon course completion. The motions of clearing were all classic fine dining (tight angles, specific direction, quickly as possible), but my companion and I found the sudden swooping of the rapidly-moving clearing staff a jarring interruption to our relaxed conversation. This is our personal style, however, others may revel in the rapt attention and immediate clearing. As also noted by others, bread service is by the slice. I tried both the roasted garlic and the sunflower seed varieties. The textures were outstanding, but found the flavors less remarkable. Also, we were asked four times if we wanted bread. This is an important component for some tables, but I wish there were a way to denote such preferences without interrupting dialogue. Flavors: All day, I had planned to order the tasting menu. Once seated, however, exhaustion kicked in from a long day chasing Trillium. My companion and I each ordered an appetizer and an entrée instead. The house made sparkling water was a novel offering. However, I blame our affinity for the palate-diluting water as a potential source of the lackluster flavor experience that followed. The amuse bouche was a carrot ginger soup, smartly colored and evenly textured, but begging for an acidic perk from a complementary wine. I went with the scallop appetizer, followed by hanger steak with veal cheek and crispy sweetbreads. My companion ordered the lobster appetizer and halibut entrée. The slightly smoked scallop, sliced razor-thin around minced scallop, coupled with caviar and a sea urchin vinaigrette, offered a well-conceived starter. The dish could have used more of a chill, the brininess a tad muted at the temperature served. The sear on the sweetbreads was remarkable, and the veal cheek nearly melting with tenderness. The rich flavors quickly overwhelmed my palate, but I am confident the right wine would have sent these and other flavors of the evening through the stratosphere. My companion reported that the quality of the lobster and halibut seemed high, but outside of divine plating, the overall flavors and textures devoid of high notes. This surprised me, given the raves about the butter-poached lobster, but everyone's palate varies. The dessert I thought I had ordered (Warm Yuzu mousse, including flavors of shiso) and the one that arrived seemed very different. I was distracted when the waiter announced what it was, so I missed out on the description. Regardless, the dessert was a delightful, multi-layered whim of a treat, with passionfruit gastrique and impossibly airy meringue crisps. The crema on the cappuccino was top-notch perfection, a remarkable cup of coffee. Complementary sweet bites followed. Although none were show-stopping, lychee gelee is always welcomed and the bacon-infused “original oreo” offered a fascinating concept. So, in a nutshell, I left Inox Restaurant feeling as if I had missed something. And I did! The wine.

The pine nut granola from Food Matters in Alexandria, enjoyed al fresco. They serve it with fruit compote (today, cherry) and yogurt. Crazy delicious. (Yes, like Mr. Pibb & Red Vines.)

After which they should follow with "Mirth Day". A bar scene review, of course.

Thanks for the reminder! I'm working a few blocks over from Penn Quarter for the next several weeks. I've marked my calendar for the Thursdays, thanks again for the update. And I'll keep my fingers crossed that Toigo will have their impossibly tasty bourbon peaches in stock. Yes, preserved, but we're still quite a ways away from the tree-picked goodness.

In addition to the taco filling idea, follow the same mincing process, skillet-it-up with onion, sage, and perhaps some thyme, and use it in a shepherd's pie. The smooth potatoes will further complement the palate feel.

Man, how about an 11th-and-a-half? I'll sit on the floor, take up less space, I swear! Sounds like an astounding meal is in store. Would *love* to be there.

Thanks for sharing the play-by-play. It's always helpful to hear how out-of-towners rate the options.

I know, I was skeptical as well. It really works, though. And the "real deal" would be really great if not for the gluten, sugar, etc. *sigh* My pantry is a cabinet of contradiction. Outrageously expensive, and worth every penny, Seven Cups Camellia sinensis side-by-side with "tisanes" of dried fruit and herbs. As I typed this, Pandora belted out "Freedom of Choice" by Devo, perfect timing.

I wanted to share a quick snapshot from my recent foray into tea. I've cast an intentionally wide net, everything from rare green varieties from China to domestically produced fruit and herbal blends. I'm finding that having such a large variety on hand is a luxuriant boon when company arrives. The sweeter teas have especially been welcomed by folks not wanting the caloric cost of dessert, but seeking the continued conversation from dinner along with indulgent flavor. I've listed my current collection below, which continues to grow. Bottom line--The abundance of variety of high quality tea continues to delight me. That being said, there are a lot of awful blends out there as well. Those did not make the "cut" on the list below because I have already shipped them off to neighbors, friends, or the compost pile. Label: Variety*asterisks denote "overall deliciousness", 5 stars is the highest rating. ArtofTea: Raspberry Nectar (raspberry/honeybush/lemongrass)***better iced than warm; DragonCrisp (genmaicha)***, Green Pomegranate**overtly tangy and easy to oversteep; Ethos (chamomile/mint/rooibos)***delightful evening tea Tease: Chocolate Mint Rooibos****this is a liquid girl scout cookie, amazing flavor, only downside is that the second steep is flavorless; Ceylon Orange Pekoe****clean, crisp, classic; Carrot Cake****shockingly reminiscent of the dessert, a huge hit with several guests 52 teas: Date Flavored Black have not tried yet; Coconut Cream Pie****with warmed, foamed milk, a guilt-free piece of pie in liquid form, astounding coconut flavor, would be most intriguing when iced Seven Cups: Premium Shui Xian (light roast rock oolong)****exceptional example of toasted oolong; Imperial HuangShanMaoFeng (rare green)****delicate, floral, delightful but like all greens, avoid oversteeping Others: The house genmaicha from Tachibana (McLean)**easy to drink several cups in a row, includes both tea leaves and ground tea in addition to the rice, a quintessential food tea, hard to oversteep; variety sampler from Seven Cups****; other varieties incoming soon from BlueRaven and others

Wish I could join this one, alas I'll be in Charlottesville all week. Sounds like an epic meal.

Did you determine whether or not to do the blowout dinner? I tried Present for lunch today and was not as impressed. Quality of ingredients was high, but flavor "punches" I usually get from Huong Viet, Viet Bistro, etc., were lacking. The peanut sauce for the fresh summer rolls (not fried) approached bland, and the broth of the vermicelli noodle soup lacked depth, even with condiments. The crispness of the mung beans and other vegetables was outstanding, though, the base ingredients are certainly on target. I was also struck by how well the interior had been transformed. I was a regular at Secret Garden back before the quality of their Korean cuisine became spotty at best, sketchy at worst. The stunning waterfall and more open layout at Present are most attractive. So I agree that the venue would be perfect for a customized dinner, and if you wind up doing that, would love to hear about (or join!) your experience.

One of my favorite blogs in the whole wide world web (yes, that was intentional) is Authoritea.com. The author, Jessica, writes in a manner reminiscent of wine reviews, covering the spectrum of appearance, aroma, and taste. Through her reviews, I've become recently addicted to the Seven Cups company in Arizona, and I've also dabbled with several Adagio blends. I'm starting a foray into Oolongs, and have already hit a wide variety of greens, blacks, and white teas along with several rooibos, chamomile, and other herbal blends. The Seven Cups varieties are expensive, but unparalleled in quality for Chinese tea available here in the USA. A couple of tips have greatly enhanced my tea experiences: *Aim for the right temperature of water. Different types of tea taste best brewed at certain temperatures. *Don't oversteep. Even the highest quality green teas become puckered-mouth bitter if over-steeped. *Consider glass teaware to fully appreciate the beauty of your brew. I've found the Bodum 9 ounce, double-insulated glasses to be the perfect tea holder for home brewing. With summer coming on, I'm now playing with cold steeping of various teas. If I run into any favorites, I will post again here, and welcome seeing what everyone else is up to with their leaves.

-Honey and sea-salt brined, then stovetop grilled, Niman Ranch pork loin chops* -Cremini mushrooms sauteed with sliced, whole kumquats and a touch of blue agave sweetener -Kale "ceviche" with pumpkin seeds, a raw salad made from Lacinato kale leaves individually rubbed with Laudemio olive oil, left to "cook" in lemon juice and salt *a side dose of guilt courtesy of the recently published red meat/mortality study Easy, quick (after brining), and leftovers will make a fantastic lunch.

Potential chaps aside (ugh, that pun almost tells itself), here's a Culpeper-At-A-Glance itinerary I wrote for a friend a few months ago. I make the trek from Alexandria to Culpeper a couple times a year, well worth it for the foodie finds and other treasures. My forays into Foti's have been typically lackluster, so it does not make the cut when I make this trek. Culpeper-At-A-Glance Itinerary *Saturday is the better day to go, some of the stores are closed on Sunday. *If you eat at It's About Thyme, and you absolutely should, call ahead to see if you can make a reservation. *Load a cooler in your trunk with some ice packs so you won't have to stress about transporting any tasty vittles you are sure to procure from the little stores. *On Route 522, about five minutes outside of downtown, make sure to visit a store called "Food For Thought". This place is small, but a gem of local meats, cheeses, honey, and all manner of gourmet delights. The owner used to have a location right in the middle of downtown, but moved to this larger location a few years ago. The store is a standalone structure, hard to miss. Here's the website: http://www.foodforthoughtva.com/Welcome.html And a bit of local gossip for you: the owner of Food for Thought is the ex-wife of the owner of It's About Thyme. They get along marvelously and are both incredibly passionate about local agriculture. *On the main drag in Culpeper, stores not to miss include the following: -JANAL leather: A leather boutique with charming and distinctive pieces you won't find anywhere else. Jackets, shoes, purses, and an interesting collection of jewelry. Here's their website: http://janalleather.com/About_Us.htm The craftsmanship is of astonishing quality and worth a browse, even if, like me, you generally don't wear that kind of stuff. -Cameleer: The world market store that brings me back to Culpeper again and again. Their room in the back is chock full of natural fabric clothing (hemp, tencel, silk) that is to die for. It's spendy, but the pieces are hard to find anywhere else. The front room has imported household goods like table settings, trinket boxes, etc. -The Frenchman's Corner: This is actually two stores. One is for kitchenwares, with a wine and cheese store in the back, and the other is all gourmet food items with hopelessly tasty chocolate selections. The father runs the food store, the son runs the other one. All top notch merchandise and worth a long browse. -Knakals Bakery: The ham biscuits available here will make you praise the Commonwealth at the top of your lungs--so quintessentially Virginian! The ham is from the Calhoun Ham company, another Culpeper-based food business. The Calhoun storefront is worth a browse, but it's not on the main street. It's two blocks over, and there is nothing else over there. So if anyone you know is a huge fan of Virginia ham, check the stores hours and drive by on your way out of town to save the walk. Their website: http://www.calhounhams.com/ -Coffee shop: The coffee shop on Main Street is called RavensNest. They brew a tasty cup and have a large seating area if you want to pass some time. All desserts and biscotti are homemade. -It's About Thyme restaurant is right across the street from The Frenchman's Corner. Adjacent to the restaurant is the most delightful market called Thyme Market. It sells everything from the house-made cheese (Better Than Cheddar, which is as the name suggests), smoked meats, pickled everything, and by-the-pound gourmet entrees. You might want to enjoy the restaurant first, and then hit the market second so you can pick out those things you enjoyed most from the menu. There are also several other stores that I generally do not go into, but are probably a lot of fun. They include cute little places like this one: http://www.reigning-cats-dogs.com/

If that's the same Vera, I took a class with her a couple of years ago at her home in Arlington. It rocked. Small group size, practical-yet-tailored instruction. I'd sign up again in a heart beat. So if we plan a knife skills class, I'd fill two seats. To clarify, that would be me and a guest.

Hope to catch the next one, but have to sit this one out. I'll be in Miami Beach for a conference. Restaurant recommendations welcomed, of course! Otherwise, catch ya at the next event.

Howdy, all. This is Jordan chiming in from Alexandria, VA. I joined this board because I'm keenly interested in continuing to expand my horizons with all things culinary. I lurked for a bit and was struck by how knowledgeable and constructive everyone seemed. Like many of you, I like to keep my flame wars limited to the grilling arenas. I'm not a chef or food purveyor by profession, just one of the many who aims for the "endearing" side of the food-obsessed continuum. I've been posting my culinary creations to my Flickr-based "Food Forum" for a couple of years now. If any of you are members of the IFA photo pool, the entries from KMang0 are mine. My w00ts: CSAs, Cheesetique in Del Ray, Al Bap at Han Gang in Annandale, Tachibana in McLean, the lifeblood that is my Technivorm coffee maker, Common Market in Frederick, Penzey's in Falls Church, Counter Culture microlot or sun dried anything, Anson Mills, blue agave sweetener, fennel pollen - and that's what little girls are made of My woes: buffet anything, packed restaurants on Hallmark holidays, DC's Restaurant Week, my tragic intolerance for more than a glass or two of wine or sake, the center aisles of most grocery stores I adore Korean, Thai, Vietnamese, Ethiopian, Afghan, Burmese, Szechuan, and Catonese restaurants so will be keeping an eye out for new ones to try. Passionate specialty store owners are some of my favorite people, and I hope to learn of a few more through the postings here. I am also a huge advocate of stores and restaurants that feature locally grown/raised/crafted products, even the teeny tiny places with just a few selections. I am also an off-the-chart extrovert and hope to meet some of you at a food-focused event soon!