KMango

As of today, I am the Mayor of Tanpopo*. Thereby, I am officially qualified to say: This place deserves more daily love from DR. Yes, it's ninety billion degrees in the summer in DC. And yes, you should be going anyway to get your ramen and sushi on. The AC works great. Your palate and your wallet will thank you. Mine did this evening when, in a nearly empty restaurant, I savored the chashu #35, non-spicy pork belly, $13. And another stellar ikura hand roll, salmon roe, $7. The pickled ginger deserves special note here. Enclosed pic does not do justice. Just go, bite, and let it bite you back. Delicious. (*foursquare) (childhood addiction) (adulthood affliction)

Jehovah Jireh chicken quarters grilled with a homemade bbq sauce; fantastic zing from a dollop of fermented hot sauce. The first of our summer squash, with the first of the garden habaneros, grilled in foil with schmaltz, champagne vinegar, granulated garlic, and beer. Freshly made banana-n-peanut butter ice cream, bruleed courtesy of a screaming hot cast iron pan left on the residual coals.

OK, so the frozen coffee desserts are popping up all over the place, like snowballs on a moon-bounce. Today's Smitten Kitchen; coffee granita; method could work well for your syrup.

I do gently wash before using, and they are fantastic adds to soup, especially once pureed slightly. If you can stand soup in this heat, anyway :-) I've also had them in egg white omelets, delicious and colorful.

^^^ I chose the first level, "spicy". On the noodles, it was a warming delight. But something about the miso broth alchemy and/or my palate turned the liquid into a weapon with sudden stoppage of breathing, watering eyes, nose, etc. I found it especially bizarre because the broth did not taste spicy with the oil that had fallen in, but it gave that extreme, fiery reaction when I imbibed an oily spot. I tried this twice, then had to stop consuming the otherwise outstanding broth. Maybe my Irish is showing?

Similar to this, have you considered popsicles? I was in Shilla Bakery in Annandale today, and when I saw their house made pops ($1.75) I thought of you. See enclosed pic, top right corner.

Delicious dinner here tonight. Hokkaido Miso Ramen ($9), followed by an ikura hand roll (salmon roe, $7) and shime saba sashimi (pickled mackerel, $5) for dessert. The hand roll was unusually generous, and the fish a hearty three slices instead of two. A stellar value, prompt service, a few empty tables at dinner prime time, I will soon return with others in tow. See the enclosed pic of a murderer. The spicy sauce ($1) will kill you. I adored a dab here and there with the gratifying ramen, but even that small amount edged the broth into inedible for me. Buyer beware!

^^^ The Wikipedia cut and paste vs. the source document context offers striking contrast. Props for doing that, illuminating.

Ah, it's browser-specific. Carousel pops up for me using Safari, but not when using Firefox. Will have to figure out how to de-activate in Safari. (neato) (kazeeto) (to use the technical term)

Is this limited to Google Plus users? (thank) (gawds)

To my mom's beloved handyman, Chris Polinchock. 15 years, hundreds of smiles, dozens of saves. He will be missed.

Rendering chicken fat. This is after breaking down a half dozen Jehovah Jireh birds, Food Saver-sealing them for the freezer, and cordoning off the bones for stock. "Not bad for a Monday." -Robot Chicken

The graphic offers a decent primer for people who currently understand the cheese world only through the lens of Kraft. Quickly instilling a general sense of the diversity, and "oh yeah, more than one animal and texture at play here" is not a bad thing. I would have fun posting this graphic in a kid's classroom, conducting a taste test, and having the tasters place a push pin on what they think they just experienced. Kind of a pin-the-cheese-on-the-donkey.

88 Lines About 44 Women Concentric Circles About 66 Cheeses: http://www.fastcodesign.com/1672767/infographic-how-to-tell-the-difference-between-66-varieties-of-cheese#1

We enjoyed a tasty lunch stop at Pie-Tanza Falls Church today. Bar seating offered an interesting glimpse of the wood oven. Fried Mozzarella ($6.99) hit the spot, thick sticks with lighter than expected cheese and brighter than expected tomato sauce. A make-your-own meatball, roasted garlic, and domestic mushroom pizza ($14) quickly consumed, we were back out the door for the afternoon. Delightfully inexpensive vittles and friendly service. We noticed the back area of the restaurant was full of happy parents and children. This could be a solid venue to host a kid's party because it's separated from the rest of the dining area while also in view of the kitchen action. However, two fatal design flaws prevent my recommending such a party: (1) Parking in the busy strip mall lot can be tricky/dangerous, unless off-peak retail hours and (2) for such a large restaurant, they seriously need more than one bathroom, or sinks that are accessible outside the bathroom. I had to wait five minutes in line, and within ten feet of multiple four year olds squealing, in order to wash my hands. (it's OK) (i joined in) (we almost hit harmony)

With no idea, I was thinking maybe a mezzaluna knife could somehow work, so I google'd it. Instead, I found this interwebz secret... "Use a plastic knife" Hrm, I wonder if there are any upscale plastic knives that would make a better presentation. Not sure I like the warm batter + plastic combination, either, but the possibilities of shifting the thinking to a new material are interesting.

I only visit the Dining Guide when I am scoping out a new place to try. Otherwise, I nearly always use the Search box to find a known topic or restaurant thread. Make no mistake, the Index and Guide tools are outstanding (insertobligatorymultiplelocationsranthere). It's just quicker/less clicks/less time to Search if I have a clear sense of my target thread.

The proper name is Spacebar one word, and you'd increase the ability for users to find this thread if you added the tag. I doubt I'm the only one who has searched for it via "space bar"; it's a reasonable, understandable, and likely to be frequent mistake. If you want to leave a better trail of bread crumbs with a simple intervention, add the tag. If you'd rather the burden be on the user to recall the exact name, that's OK, also. Fortunately, someone typo'd in the Galaxy Hut thread, which is how I discovered this thread, but miracle of miracles I checked again this morning. I've typed "space bar" so many times now, this thread now rises to the top of the resulting listing. Muahahha issue resolved. The sign on the door noted the policy is still 21 and over, opening time 5PM. And still all grilled cheese, tots, and salad. And mood-enhancing, not too loud, groovy music. Not sure who the holding company is...

Hey!Iwastemptedtowritethefollowingreflectionswithoutusingthespacebar,butquicklyrealizedhowannoyingthatwouldbecome. We parked on the adjacent street recently, and moonwalked* into Spacebar for my inaugural visit. Super friendly staff, smiles and helpful suggestions from everyone behind the bar. The seats near the front window seemed spacious. At a venue like this however, dim light is best, so we wandered to the back. Tasty vittles, prepared carefully, good use of hand gloves, proper icing of ingredients, other minor features frequently overlooked in an assembly/prep station. We tried the smoked salmon sandwich ($10-ish) with added avocado, and the hot dog with sauerkraut ($9) also with avocado. Large portions, flavorful ingredients, the rye bread carrying a bit less moisture than I like but a tasty and satisfying meal. I've been spoiled with Del Ray Pizzeria's tater tots, they must use beef tallow or other animal fat. For that reason, the peanut oil here seemed a slight downgrade even though the salting was spot on. San Diego's Green Flash IPA for both of us, a shout out to my sister's current hometown. And I've seen that green flash once, only once, a special moment this East Coast sunrise watcher may never forget. Laid back environment, clean, friendly, and a super place to catch up with an old friend on a Thursday night. Falls Church, you luck out once again. <tip for the thread tags> <add "space bar" with a space> <it took me a metric forever to find this thread> *'cuz it was THRILLER, quite a show for the people walking by.

Call Whole Foods Clarendon, and ask when they come in. I've seen them there a few times, and you may even be able to place a small, special order.

No pinbones in tonight's sablefish fillet, just a three quarter pound of flawless white protein. I cut it into portions, and baked with a touch of unsalted butter and a pinch of thyme from the garden. I served to a dinner guest over long grain rice cooked in shrimp stock, and alongside a romaine/green leaf/arugula lettuce salad from the garden and a lime Dijon vinaigrette. Not a scrap was left on either plate. Lessons Learned: The 350 oven is the perfect method to cook this fish. Rich, firm, flaky, yet melting in the mouth, the adoration is easy to understand. Sablefish is a chef's dream, a supple canvas from which to draw memorable flavors. Acid and seasoning are a must. I baked the fish with just butter and thyme, and got a first mouthful of muted bland. I happened to serve it with color-contrasting, home-preserved red vinegar onions with garlic, which brought the necessary acid savior to the rescue. Borrowed vinaigrette from the salad would have also met the need, so long as something counterbalanced the richness. Given that miso is a favored flavor for this fish, it was a facepalm moment when I realized the acid/salt need. Better late than never, and once the lower pH came in to play, the dish elevated to excellent. Sablefish is an upscale delicacy, it pampers the palate. My lifetime favorite fish, striped bass/Rockfish, is in another class entirely. It feeds the soul. I'm a Virginia Beach bum at heart. Shrimp stock was this afternoon's whimsical concoction. A gallon bag of shrimp shells from the freezer combined with rough cut carrots, celery, onion, and spices in the pressure cooker. Half an hour at high pressure, and an immensely flavorful broth emerged, an ideal cooking liquid for the rice and a delicious accompaniment for the fish. (pre-dusk photography insufficiency alert) (especially after) (monavano's's gorgeous post)

I loved this story and the photos! And now for the next 15 projects: 16 Foods That Will Grow From Kitchen Scraps Your sunroom sounds like an Eden of an incubator.

We ventured to Curry Mantra 2 on a busy weekend night. The place was hopping, and we were lucky to be seated at dinner prime time without a reservation. Mushroom Tikka ($6): We could not get past the monotone presentation. The occasional fleck of chopped cilantro and adjacent chutneys failed to alter the big, heavy thud of brown patties and brown mushrooms. Rather than beige, a brightly contrasting plate would make all the difference with a first impression. Beyond looks, the temperature was ideal, and the seasonings of the potato patties deliciously balanced and interesting. A hearty and satisfying starter. Those chutneys, by the way, will blow your mind. The tamarind was the best I've ever had. Okra and Goat ($19): From the "combination of vegetables and protein" menu, I selected okra and goat. Assembled to order, I may have inadvertently bypassed the long-cooked protocol. The texture of the okra was outstandingly chewy, but the goat more chewy than I prefer, and the seasoning lacked slow-cooked depth. Next time, I'll orient towards the entrees noted above and especially Seven Wonders selections for the experience most indicative of the chef's capabilities. Lamb Curry ($18): Deep, rich heat, with fall-apart tender lamb. The visually interesting, clear glass bowl somehow kept the warmth of the dish throughout dining, a boon. An outstanding rendition, and enough food for two or even three meals. Like the okra and goat, this arrived with a heaping mound of tri-colored basmati rice, haldi aloo (tumeric potatoes), and chana dal (yellow lentils). Bread Basket ($12): Absolutely worth ordering, and another candidate for the next day's savory lunch. Service was attentive, although understandably rushed given the frantic pace of the dining room. We noticed that nearly all patrons had the door held open for them on the way out, a gracious gesture making us feel noticed and pampered. With tremendous value via large portion size, lots more to explore on the menu, and the giddy delight of two more Groupons to spend, we will be back.

Seth Godin chimes in on “America’s Favorite Mushroom”: http://sethgodin.typepad.com/seths_blog/2013/06/americas-favorite-mushroom.html Which turns out to be this company: http://www.giorgiofoods.com/ Which is a massive, fully fungal conglomerate since 1928: http://businessweekly.readingeagle.com/a-growing-business/ That settled a law suit on price fixing last year: http://www.law360.com/articles/301992/giorgio-settles-mushroom-price-fixing-mdl So this started with trust, and moved to antitrust. These random mushroom musings brought to you by an overzealous search engine and too much caffeine.

In the backdrop of hurried luxury vehicle drivers pouncing on Local Market parking spaces like starving predators, and amongst a refreshing tickle of noncommittal rain, this morning I procured five pounds of Sablefish. Eventually, that is. After outstanding conversation with Traveler that touched on: The writings of Aldo Leopold, Land Ethic, Thinking Like a Mountain, while behaving like an epicure. How, in a world of 7 billion humans, Alaskan native culture and worldview is unique. The challenge of stretching one’s mental frame so that wanderlust will co-exist in the same mindset as immense gratitude for present circumstances. How to forge contentment while standing (what feels like) still, knowing that happiness comes from within, yet not quite believing that a pause point is ever OK. Hydroponics, aquaponics, and a really cool YouTube video featuring root-eating prawns in a system of aquariums. Why climate change needs to happen so KMango can move to a sunny sky Portland and the Columbia River Gorge. How fisherfolk, and all of us for that matter, can be like musicians, creating jaw-dropping works of art, while not really caring much about the balance sheet, market growth potential, and other boring business. Why a glass dish and medium heat oven are the most honorable way to prepare the Sablefish. The 24 hour fridge defrost is underway for the first of the cherished fillets. Tomorrow night, a very dear friend is going have an amazing meal.