ol_ironstomach

When I Am King... ...this will be the State dinner service. "Calamityware Combines Delicate Porcelin And Monster Attacks" Calamityware Album On Flickr

JDS Shanghai Famous, or just Shanghai Famous, opened in late March, occupying two adjacent storefronts in the strip mall facing MD-124 near Criswell Chevrolet, right behind the Starbucks. I haven't the slightest clue what JDS stands for in their name, but I'm reasonably certain this may the only time I've seen those three letters _not_ stand for Jewish Day School. But I digress. Photos of their XLB have been popping up all over the past couple of weeks, along with descriptions comparing them favorably to the ones from Bob's Shanghai in Rockville, so I absolutely had to check it out. And...you should too. At lunchtime today, the place was maybe half-full, but essentially all the parties appeared to be Chinese. The menu is straight up Shanghainese food...no Northern Chinese, no Cantonese, no Taiwanese (hence no bubble tea), no Americanized. While I didn't think that the crab-and-pork XLB quite rose to the level of the NYC and West Coast XLB destinations, the wrappers were good (they could be a smidge thinner, but were at least in the ballpark), the soup level was good, and the flavor was good. I give these the edge for flavor profile, although for intensity I think Bob's chicken-soup filling is a bit deeper. Also, porcupine will probably be a bit disappointed in the lack of freshly julienned ginger, apart from a few bits premixed into the black vinegar in the dipping bowl. Still, a credible contender, at least until something even better comes along. 519 Quince Orchard Rd., Gaithersburg MD 20878 Here's The Menu

The Virginia "prosciutto" was from Jamie Stachowski, the cheeses were in perfect condition, here's one DC area chef that knows about rock shrimp, the soft shell crabs (from the Carolinas, $7 supplement if you're using the 3-course bistro option) were meaty and flavorful, and the May weather was ideal for patio dining - not to mention vastly more serene than inside the bustling dining room. Oh, and the foie gras... Really, everything went swimmingly. But what put it way over the top is Mark Slater's incredible gift for pairings...I still don't have any idea how he figures these things out. The Sancerre was nice, the rock shrimp "beignets" (really, fritters) were nice if a tad doughy, but together...there were flavors in the glass that I couldn't find in either by itself. And that was just the first pairing. Fan-flippin-tastic.

1993. Starbucks' Cleveland Park store was their first east coast location, making them a nationwide chain for the first time. Twenty years ago, they started importing Saeco machines direct from Italy under the Estro name, so they'd have something more than mugs to sell in their stores, thus kicking off a brief lawsuit with Saeco USA over importation rights. (I had talked one of my roommates into buying a Baby Gaggia in '92, so affordable pump espresso machines were still on my mind then.)

Congratulations, Ferhat! What hours will Fishnet DC be open on Monday and the rest of the week?

This is nothing I would ever have expected. Ever. I'd say it's even better-presented than a good 30% of cooking shows out there. Making and cooking potstickers...with John "Diesel" Riggins. What else you gonna cook on 3rd down and short? http://www.csnwashington.com/redskinsblog/riggo-range-cooking-potstickers-riggins

Hey hey, conductor, save me a spot!

<tangent> "Very interesting" indeed. It's a curious cultural pairing considering, well, the history of Italy in Ethiopia, particularly during the Fascist era under Graziani, who wasn't any better in Libya either. Rodolfo Graziani in Ethiopia on wikipedia.com Ethiopians Denounce Monument to War Criminal Rodolfo Graziani on youtube.com </tangent>

Kentlands opening currently slated for April 27th.

With our own lperry's recent Member Chat still freshly in mind, this news item was particularly interesting: UPenn archaeologist Patrick McGovern, working with Dogfish Head, is using "solid phase micro-extraction" to analyze residues from vessels dating back two millenia, in an attempt to identify ingredients used in ancient Nordic grog.

I was never an eGullet participant, but attended fatguy's Smithsonian Associates talk shortly after the publication of _Turning the Tables_. He was an engaging speaker who, for better AND worse, democratized the lingo of professional restaurant operations in much the same way that Bourdain's _Kitchen Confidential_ exposed its culture. And, through this community, we're all once-removed beneficiaries of his legacy. Shaw was also community leader for invention startup Quirky, which posted this tribute today: "We Are All Community" in memory of Steven Shaw.

I'm a little surprised not to have found this posted already: TED talk: Joe Smith on How to Use a Paper Towel

There was a contest? I won? I won!! Thanks to Enzo, Don, and all my fellow posters! Gubeen and I anticipate reading this with great relish...Enzo's table at the old Teatro G was where we celebrated our first anniversary dinner.

As usual, I have jparrott to thank for having shared this bottle. M. Plouzeau "Clos de Maulévrier" Ante-Phylloxera - Franc de Pied.

I haven't returned to DiFara since my previous post about the experience...there have been too many other places that I'd rather try, that make even better pizza. But you don't go to DiFara expecting that he's considered every possible improvement; every optimal item, source, and proportion. No, you go to DiFara because a man makes you a pizza the way he's always made a pizza. It's haphazard and authentic, warts and all, like an old muscle car. Maybe even a bit horrifying, like that car's lead-filled bodyshell and period safety equipment. And like that golden age Detroit iron, it won't be around forever, so you've got to get it while the halcyon days are still on us.

I will always have a soft spot for 2 Amys, but years of noisy success have seen her settle into a chaotic mix of highlights and not-so-highlights, the latter particularly affecting the items on which they originally made their name. The pizza, which once set the bar for Neapolitan in the area, is still popular but continues to show weaknesses in the bake, perhaps due to too low an oven temp, chiefly overdone bottoms beneath pale and lightly spotted tops. The suppli are well-fried, but the risotto within is somewhat bland and underseasoned, as is the perfunctory presentation: unceremoniously rolling around on a dinner plate. Service was friendly if a bit disorganized, and of course you should be prepared for the crush of children anywhere on the early side of dinnertime. Fortunately, the rest of the menu is full of reasons to keep going back. There are other places to get a salumi fix in DC, but 2 Amys offers up generous portions of these thinly sliced, well cared-for morsels. The rillettes are no longer individually potted, but served in a generous cut with a good bread. Pickles, olives, lightly cured anchovies (as boquerones, garnished with arbequina olives) remain excellent. And if you don't mind the rich butterfat content, their ice cream (currently vanilla or snickerdoodle) is a generous bowl of heaven.

That O'Brien quote is pure gold. Glad to be of service! What floors me is walking through memory lane in this thread, especially the first page of items from not so long ago, compared to the current distilled spirits frenzy. For instance, consider this post, which refers to Pappy Van Winkle 20: legant wasn't alone in expressing incredulity. The Van Winkles had their work cut out for them to convince people to buy Pappy for a c-note...and that was back when it was still pure Stitzel-Weller juice. Eight years later, people are paying $50 just for the empty packaging, and the average asking price on wine-searcher for a full bottle is well north of $1000. Madness. And I thought it was extravagant of Ledger's to ask $175 for that first BASG-selected bottling of super-aged Willett Rye. Follow your tastebuds before everyone else wants in on life's awesome things.

Popped into Astor Wine & Spirits today before turning for home, and was pleasantly surprised to find two things. First, and this is probably old news, Mackmyra is available in the US. This is a surprisingly good Swedish malt whisky that's an interesting diversion from mainstream Scotch. Sadly though, they were out of stock. Second, and this is bigger news for fans of Irish whiskey, as of March 1st Green Spot is now being imported to the US. It's custom distilled by Midleton for Mitchell & Son of Dublin, and one of the most pleasurable Irish whiskeys I've sampled. Took me the better part of last year to secure a couple of bottles from the UK, so being able to buy it locally is a huge win in my book. Astor's shelf price was around $50; Joe Riley says that a small quantity will be available in the DC market later this year. And if that wasn't good enough news, its fancy sibling Yellow Spot is supposedly arriving next year as well. http://www.forbes.com/sites/larryolmsted/2014/02/13/two-deluxe-irish-whiskies-arrive-in-us/

This line of research into ancient dental calculus was also in the mainstream science news a couple of years ago, although the lede then was what the early results had revealed about diet. http://www.insidescience.org/content/tartar-recall/622

A word from your humble moderator: Folks, let's keep it civil in here. It is clear that a number of our community have been burned in various ways by the failure of Foodshed and/or Flavor, but for the present I ask you to leave the vitriol at home and stick to matters of fact and/or reporting. This thread is nominally about Foodshed, so please indicate if your relevant content involves the publisher's other ventures. Entrepreneurship is not an easy thing, and usually involves ego, a high failure rate and much disappointment all around...and the temptation to act unethically during the downward spiral of desperation. We live in a time and place of assholes and sharks, but if "more than enough rope" is out there, it must FIRST be brought to light, before you reach for your torches and pitchforks. Thanks.

That's no lesser thing when it has been earned, and not merely assumed. George Nakashima called himself a craftsman. He may not have placed the figure of the grain in the tree, but without his particular skills and studied eye, it would have remained an unheralded secret. Even if they haven't yet dined on his work, anybody who's seen his postings over the years can have no doubt that Julien is a superb craftsman.

Quick comments, since I'm not in "full write-up" mode today: spendy, but worth the trip. The emphasis is clearly on seasonal and local, and farmed-on-site where possible, making every menu an adventure. Lunch/brunch is basically an a la carte variant on their normal prix fixe menu, but the prices are basically the same, making this a destination meal in itself. I hadn't been to Patowmack Farm before, so the initial turn into their steep, barely-improved farm road of a driveway is a bit of a surprise. The dining room appears to be a converted greenhouse, giving it a large formal dining room character rather than the intimacy of an inn. It was also relatively empty this afternoon, an unexpected luxury when one is dining at a Beard-nominated restaurant. There's an element of futility in trying to call out specific dishes when the entire menu is so dynamic and local, but here are my take-aways: Cocktails: all winners. There's a tendency towards sweetness, but the amaretto-driven "Sitting by the Campfire" is one of the best uses for blended Scotch that I've seen. It's an absurdly simple cocktail, but I won't describe why it works so well...you'll just have to go and try one for yourself. Pace yourself, though, as beverages can easily blow out your total cost. Apps: all winners. If you can only have one, and it's still available, let me suggest the oyster parfait. Memorable. Mains: I wish I could rave about these without reservations, but my reactions were a little more varied, with the dishes ranging from good to excellent. Execution was outstanding, but some of the conceptualization didn't work for me. I also felt like there was some sticker shock here (low-to-mid $30s) especially compared to the Ashby. The smoked pork loin was entirely worth it. The chicken and waffles, not as much. The desserts, by sous-chef Nathan Shapiro, were knockouts that would have made many a specialized pastry chef proud. Given an opportunity, I would stuff myself entirely with multiple orders of the pine needle genoise or the warm butter cake. Overall, one of the most pleasurable meals I've had in the past 12 months, and a reminder that living way out in the MoCo 'burbs occasionally has its benefits when it takes me about the same time to drive to Patowmack Farm as it does to Bethesda or McLean. And even though their normal dinner menu is prix fixe, during lunch one can build an all-star meal out of their a la carte selections without breaking the bank. We'll definitely be going back.

You had me at "fried". JO is what Old Bay wishes it could be.

Besides the article a couple of years ago suggesting flaxseed as an ideal oil for seasoning cookware (low smoke point, high polymerization potential), it's also now what Vollrath recommends in their online tutorial. MOM's carries it in the dietary supplements section. It's apparently perishable as all get-out, so I keep it in the fridge even though I have no interest in consuming it.

Seasoning a cheap-ass Johnson Rose carbon steel pan from the restaurant supply gives off a "hot" smell that makes my nose runny. But man, I never could get a good saute flip going in a fancy consumer pan before, and it's a breeze in these things. Trying for the dozen microscopic applications of flaxseed oil this time in hopes of getting a nice smooth surface.