Sundae in the Park
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Everything posted by Sundae in the Park
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Agreed on the prawn front - they were a bit small and their texture was mushy. The grouper, cod, chips, and sauces, however, were top-notch as usual. -
Hi all, I searched, but didn't find a thread for this little Fairfax gem. The "Americanized Thai" discussion about Cee made me think of it, because I find the food here to be reasonably unsugary, and the curries are very, very good. 11199 Lee Highway Fairfax, VA http://www.padthai-va.com/ We go...quite often, and usually get the drunken noodles (which has a slight kick, but you can ask for more) and a curry (the red curry with catfish is amazing). There's also fried eggplant in black bean sauce that's great for vegetarians. When in season, the mango with sticky rice is fantastic!
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Sushi Yama, Vienna
Sundae in the Park replied to Scott Johnston's topic in Washington DC Restaurants and Dining
Oooh, thanks, guys. This sounds like a good option for take out on the way home. -
Sushi Yama, Vienna
Sundae in the Park replied to Scott Johnston's topic in Washington DC Restaurants and Dining
This place is close to the office, but Blue Ocean is closer to home. Anybody have experience with both? Which is better? If they are simply different, what is the must-get? -
We still have turkey left, and I was thinking about popping it into a pot pie. Anybody have any idiot-proof recipes? I've never made one and I think I burned out all my brain cells devoted to food prep on Thursday...
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I was there a few years ago on a special date, back when I religiously followed the Washingtonian's 100 best for food advice. What I remember most out of the experience, upon reflection, is that they were extraordinarily kind to young diners of "fancy" food. The service was snooty, knowledgeable, and available enough to make excitable early 20-somethings feel that they were getting the "French fine dining" experience, but warm and approachable enough not to intimidate and make us feel uncomfortable. I also learned that 3 courses of red meat, including a wild game plate and the addition of duck on my salad, followed by a chocolate dessert and accompanied by red wine, doesn't make for the lightest supper and may negate the romantic intentions of the meal...
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I had the same Sunday, almost!! We went to Thai Square for an early dinner before the show. We got everything fried with chilies and basil (duck, squid, noodles) and a mango with sticky rice. Burp and YUM! The next day, after a night in the fridge, the duck was still crunchy (and also an eminently appropriate breakfast food). How do they do that? Do I even want to know?
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I like the fish sandwiches and the rum cake! The lemonade is terribly sugary, but the fruit punch is very good - it is thick and tastes of real fruit. I have no idea what's actually in it...
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Everything you said, seconded. In addition, I was pleasantly surprised to find so many options for each course and delighted by the lack of upcharges. We had many of the same dishes, to similar effect, but I'll add that: the veal was wonderfully tender and my first taste of sweetbreads was velvety smooth and surprisingly mild the beingnets were in the good-but-standard category; would have been better served warm(er? we did wait a bit) and the chocolate sauce was far better than the strawberry sauce the lemon cheesecake was strongly lemon-y and airy-light, the perfect cheesecake for the summer the service was plentiful and professional the restaurant is decorated almost exclusively in pleasing shades of brown and there are goldfish swimming in the walls of the women's restroom!!! (Also, Tyler Cowen likes PS7's and correctly called their RW strategy! Click)
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Comfort Dishes, Guilty Pleasures, and Old Favorites
Sundae in the Park replied to DaveBVI's topic in Shopping and Cooking
Yes and yes to those specific duck dishes. For French ducks there's also the duck confit shepherd's pie at La Bergerie. Go in for their prix-fixe lunch menu, get duck and a souffle, and feel immensely comforted... -
Huh. Day after, the bharta tastes much better. Perhaps some of the sharper aromas have dissipated and the flavors have had time to meld? Maybe all I am missing is a hefty dose of restaurant grease. Ew.
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I have now tried 5 Guys and found that they are extremely generous in sharing their peanut oil. Peanut oil for all! The burger was OK, not really beefy but with excellently crispy bacon, which overwhelms other flavors anyway. The fries were not quite dry - a bit oil-soaked - but would have been very good if they'd been left in the fryer an extra couple of minutes. I felt soooo greasy and a tad queasy when I finished eating (most of the burger, < half of the small fries). I waited 4 years to try them and I don't think I'll feel the need to go back anytime soon.
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Okay, I tried Monica's recipe that was published in the Post. I followed all the instructions to a T, and while it smelled right and tasted better than other versions I've tried to make at home, it was still lacking...something. One thing I could still taste strongly was the eggplant bitterness. I drained a lot of the liquid from the eggplant pulp after the roasting and the mashing (which I did quite thoroughly and I noticed that the texture of my bharta has improved considerably) but the result was still slightly bitter, rather than smoky. Also, there was a certain absence of richness, a missing unctuousness; granted, the layer of grease that I can pour off some restaurant versions is not to be missed, but perhaps they are adding a lot of butter? Maybe my palate for this dish has been ruined for the home-cooked version
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Seriously, after a steak dinner??!! I'm impressed. I have a well-known propensity for, um...incentivizing good restaurant choice.
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(Choose your) Thai food and a flick at the Arlington Cinema -n- Draft House. So many places in Cleveland park and the zoo before hand or the Uptown afterwards. Fish & Chips at Eamonn's and a walk around Old Town. Vietnamese food, window shopping, and coffee in Clarendon.
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Seconded for both the fried and the steamed pork dumplings. The beef bun (fried) is also dumpling-like and exceedingly wonderful.
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You people are brilliant, brilliant, I say! It turns out that my library is a treasure trove of cookbooks and I'm free to browse and make informed buying decisions at my leisure. Right now, The Silver Spoon is a featured title. Since I was already getting Marcella Hazen's Essentials, I checked out The Silver Spoon as well and now have an Italian cookbook cage fight going on in my very own home!!! Fight!!! (Right now TSS is winning. Not only because of its weight class superiority, but also becuase I love its organizational style.) Next up, I'll get some Julia on Julia action, in order to decide which of her many tomes shall be mine. Now this is entertainment...
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I just got finished reading Julia Child's My Life in France and now I really, really want to dash out and buy Mastering the Art of French Cooking. However, I'm not sure I would actually use all of the fancy recipes (though it would fun to have them on hand!) and since then, she's written a number of other recipe books, most of which sound simpler. What would y'all recommend? Go straight to the top or pick one of the easier books? Suggestions?
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Baigan bharta has been my bane. Ideally, I want to make mine to taste like the version at Delhi Club (Clarendon). I've tried a bunch of recipes - most of the recipes I looked at seemed to be similar in ingredients and technique. But mine seems to be missing an essential richness and creaminess (maybe I should mash better? I don't think it actually has cream) of both taste and texture, though I have managed to get a smoked flavor by roasting the eggplants longer. I'm going to try your recipe this weekend and report back. Thanks for your help!!!
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Another grouper fan! Yeah! Yes, they are still coating the candy with cinnamon-sugar, making it smell like fair food. I don't know if that's the last straw, but I can only eat one (small, but good) bite of them. Maybe you could ask them to leave it off?
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The other night, with our (overpriced, but decent) kalbi, we got a cold (sweet potato?) noodle dish. The noodles were cooked and mixed with a red chile paste that was full of chile flavor, but not actually "hot." It also included some long, thin strips of beef and (my favorite) white pickle. This noodle-salady dish was a fantastic! It was a great counterpoint for the rest of our aggressively spicy and strongly-flavored meal. But, the dish did not really have a special name, as it was a side order option with the meat. Is it called anything specific, so I can order it at other places? Anybody have an idea?
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I have discovered pork and it is good. (I come from a family that didn't eat pig products, so I am only now slowly learning about the world of pork.) That is to say, the steamed pork dumplings > beef dumplings > vegetarian dumplings, in terms of flavor. Also, the pork potstickers are might tasty, and quite the generous serving.
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Hi, yes! Any tips on how to make recipes for Indian eggplant dishes taste like their restaurant counterparts? I've tried a few and they always seem to be missing...something. Is it butter or cream? Extra salt? Letting the mixture sit so the flavors can meld? A magic, hidden-from-the-public ingredient? Thanks!!!
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The grouper was awesome!!! Somehow lighter and tastier than the cod, or perhaps less fishy, so I could better taste the batter. Ummmm, delicious batter...
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You guys have got some good ideas - I'll be eating eggplant for a month! Here's a quick eggplant stir-fry I was addicted to for awhile: Cube a few pounds of Asian or regular eggplant, soak in salty water for ~10 minutes and drain. Heat some oil and minced garlic, and stir fry the eggplant with a diced red chile or some hot chili flakes until the vegetable matter is soft and cooked through. Add a dash of salt and a dash of sugar, some sesame oil, and oyster sauce to taste. Swirl it all around in the pan until the mixture is incorporated and then serve! Easy and yum.