cheezepowder
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Everything posted by cheezepowder
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I wonder why Annandale takes 30 minutes to fry the chickens because I ordered the small chicken drumstick/wing combo from the BonChon in the Lotte at Germantown yesterday, and maybe I got lucky, but it only took 15 to 20 minutes for my chicken to be ready. This is the first time I was there so I don't know if that's normal. (BonChon's corporate website is here.) -
If your friend likes Indian food, Bombay Club has a romantic atmosphere.
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Restaurants That Never Come Up
cheezepowder replied to Kanishka's topic in Washington DC Restaurants and Dining
Black Market Bistro? -
The VA ABC website (click) has information on the licensing process and contact info for local ABC offices.
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aha, thanks, the ingredients for another cocktail says "ice" at the end so that would make sense.
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The Lotte Korean supermarket on Nicholson Lane (technically on Parklawn Drive) in Rockville has closed.
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I noticed that Todd Kliman, at the beginning of today's Chog, had a very different opinion of My Karma in Lorton (based on his initial visit) than Eve Zibart did in her review published this past Friday. Overall, Todd had a negative opinion while Eve Zibart had a very positive opinion of My Karma. Todd and Eve both mention the chicken kathi roll, rogan josh, and a korma dish. Assuming they tried the same korma dish, neither was impressed by it, but they had differing takes on the kathi roll and rogan josh. Kathi roll Todd says: "kathi roll that declines to use a real, hot roti -- it substitutes a generic wrap -- and passes off dry slices of tandoor chicken." Eve says: "The lamb (or chicken) kathi roll is a yogurt-dressed tortilla wrap that is thinner and lighter than the more familiar kebab in flat bread, and it is served slant-cut and set upright like a giant sushi roll." She doesn't specifically say that it was good, but the tone of the description sounded positive. Rogan josh Todd says: "The curries lacked the complexity I look for (a korma was creamy but oddly punchless, while a dish of rogan josh offered up tough cubes of lamb in a gravy that had yet to incorporate its tomato sauce). ..." Eve says: "Malai kebab, slow-marinated tandoori-grilled chicken in a gossamer glaze of cream cheese and powder-ground cashews, is a stunner: rich and slightly sweet but not cloying. The classic lamb curry, rogan josh, is so thickly sauced with a tomato and minced onion gravy that it seemed some of the meat itself had dissolved. And the baingan bhartha was an indulgent slick of eggplant, not of oil." I'm not sure if she thought dissolved meat was good or bad, but because that sentence is in the same paragraph as the positive discussion of the malai kebab and baingan bhartha, the context makes it sound like a good dish. I thought it was interesting to see the different takes.
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I saw that Me Jana is now open. It's a Lebanese restaurant, and their menu has a number of cold mezze, hot mezze, as well as main entrees (and I think some kabobs).
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I had the Linguica pizza last week and had the same impression. I thought the sausage could have used some salt (I just sprinkled some salt on the pizza). I really liked the Pursuit of Happiness cocktail (edited to add: cocktail includes "Skyy vodka, strawberries, pineapple, lemon, basil, up" (7-up?)).
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I looked at the website, but the menu's not up yet. Could you describe the dishes that they offer that are not typical of most Indian joints/not expected?
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This place came up in the Going out gurus chat today. Here's their website. Their cheese and charcuterie menu also looks interesting.
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I don't know if I was imagining it, but I thought Hung picked shrimp along with his chilean sea bass so no one else could use those proteins. But later, there was no mention of shrimp in Hung's dish, and Dale had shrimp in his dish.
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From yesterday's chat Setting aside the eating at the bar/loser story, I was surprised to see Tom say that a book or paper is a great way to hide a menu he might want to filch. I'd feel funny about taking a menu from a restaurant without permission.
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Some counties have adult education programs that include cooking classes. For example, there's Fairfax Adult and Community Education -- http://www.fcps.edu/DIS/OACE/ You don't have to be a resident of Fairfax to sign up for their classes. There's also Arlington Public Schools adult education -- http://www.arlington.k12.va.us/instruct/ctae/adult_ed/ Nonresidents pay more for the class. I've only taken cake decorating type classes from them. I don't know how the other culinary classes are. La Cuisine in Old Town also offers a few classes such as cookie decorating (which I found to be very worthwhile if you're into cookie decorating). http://www.lacuisineus.com/events.php And here's the WashPost article on local cooking classes. http://www.washingtonpost.com/wp-dyn/conte...7090401753.html
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It's now open (I heard a server say they opened yesterday). This is the first one I've been to. There's a takeout bakery in the front, and restaurant seating (indoor and outdoor) towards the back. I tried the tuscan platter mentioned above – cups of olive tapenade with pesto, sundried tomatoes with a few small olives, and ricotta cheese along with prosciutto, two wedges of cantaloupe, two slices of wheat bread, and two large, chunky slices of a crusty/chewy white bread. I don't know exactly what kind of white bread it was, but I really liked it and preferred it over the wheat bread. The platter is a bit pricey at $12.95 - it was big enough that I didn't finish the whole thing, though I could have if I'd tried. But along with the complimentary praline spread, berry, and apricot preserves, I had lots of fun mixing and matching the savory and sweet spreads (yes, the praline spread is addictive).
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Here's an updated link to the vanilla cupcake recipe on Martha Stewart's site. Also fyi, although the recipe says to add butter, mixing til just coated with flour, I think that's misleading because it makes it sound like you don't mix it much. The video shows them running the mixer longer. I mixed the butter with the flour until it was crumbly because I thought otherwise I'd end up with chunks of melted butter in the cupcake. I'm pretty sure I also went with the 1 tbls of baking powder as listed on the recipe rather than the 2 that he mentions in the video. Here's also a link to the Cupcake Queen's blog on making these cupcakes.
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Eve Zibart just gave it a good review. (I guess that means Tom won't be reviewing it).
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Daily Candy has a writeup today (click) on this place, called Plum Blossom with chef Lance Hanan, address is 1915 18th Street NW, phone 202-232-8881.
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It's funny that you mention it because a friend just said to me recently that if I like vindaloo, I should try phaal (Wikipedia link here, says it's also spelled phall or paal ). That was the first time I'd heard of it. Does anyone know if you can get it in the DC area?
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I noticed at Starbucks this morning that they're featuring coffee and food pairings developed by Chef Marcus Samuelsson and Starbucks master blender Andrew Linnemann. They sell two coffees that each have a suggested pastry pairing. (More info here on Starbucks website). I just had a regular coffee - this was more than I was interested in while going to work this morning. Also as described on the website, Andrew Linnemann and Chef Samuelsson will be doing a culinary tour of Starbucks on coffee and food pairings. Chef Samuelsson is doing a cooking demonstration from his cookbook Discovery of a Continent (of which there is an exclusive Starbucks edition) and sign cookbooks. The tour's DC stop is at the Reston Town Center Starbucks from 1:30-3:30pm on Sept. 15.
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Well, it's hard to say not knowing the food and atmosphere preferences of your friends and parents, but to me, Corduroy has a more conservative atmosphere than Viridian, which has more of a hip atmosphere, if that helps any.
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Thanks for the response, Tim. I hope that time doesn't come also. I really like the Young and Hungry column and the other food features at the City Paper.
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I thought the Takoma Kitchen empanadas were fine but not something I'd seek out. I had the beef empanada, which was filled with ground beef and raisins. I thought it could be seasoned more. My husband had the vegetable empanada, which was filled with black beans and corn. I only had a bite of that and tasted basically black beans. I might try some of their other items next time.
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Tim - any word yet on whether/how the Young & Hungry column is going to be affected by the sale of the City Paper?
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I think they just haven't updated their website from last year. Chef Armstrong did a tour last year on July 29th (a Saturday last year). I was at the Courthouse market this morning too. I was surprised that one vendor still had sour cherries. I had a sample of that granola this morning too. I liked it, but I didn't get any. Instead, I got two empanadas (1 meat, 1 vegetable), which I haven't tried yet. This is the first time I've bought anything from Takoma Kitchens.