grover

The new Bon Chon in Annandale opened last Wednesday. Escoffier and I ordered a large size strips (20 pcs - $21.95) with half soy garlic and half hot sauce. It took around 30 minutes and I am not sure if the quality is same because we didn't eat drumsticks or wings. I wish the texture was crispier but the flavor is good.

The place is spacious and clean. The service is very attentive. One thing, there is only one complimentary dish - pickled radish. 

Something slowly comes to my mind... maybe $20 Tuesday here?

It was much heavier on the squid and octopus than the shellfish. But that's why I was wondering if it was intended to be that way (oh jing uhjeon) versus just a cost-cutting move as you imply?

I implied that it's a cost-cutting move.

Thank you everyone for being on time!!! I am so glad you have enjoyed the food. You should thank to Escoffier. He is the one who had the idea doing this. I was very nervous if we all couldn't have seated but luckily not crowded as I expected. Thistle, the green stem is bokchoy cooked in Korean miso sauce. They blanched the green and marinated it with miso and sesame oil. Kibbee Nayee, I will write Korean food 101 (not too soon I am being chased by deadline now).

One thing I can say is that the quality of the seafood pancake is going down. The texture is still good but the ingredients are not balanced any more. Too much squid, too less shrimps, clams and mussels.

In 55 and 56, you see "jorim", it means cook meat or fish in soy sauce reduction (soy sauce + sugar + sake+ ginger + scallion + sesame oil + red pepper flake, etc)

51-54, you see "gooee" usually it means grilled but means deep fried here.

59, "Jjim" it usually means a steamed or braised dish. I would say it would be a spicy marinated braised skate.

58, I have to see this one. I know some people add saury to Kimchi stew but have no idea if this is what To Sok Jib is talking about.

You are right. They didn't list Bossam in the online menu.

I was a bit disappointed at the seafood pancake. I used to see various kinds of seafood, however, there was only a bunch of squid and scallion this time.

Gary - I saw Sushi/Sashimi moriawase from their menu as I did from Yamazato's menu, so possibly he is the same chef.

I read the reviews from Yelp a minute ago. I think the food quality might have been improved. The toppings were fresh, the pork slice was thin and the egg was perfectly soft-boiled.

Here is their website.

However, the online menu doesn't display prices.

We ordered Hokkaido miso ramen and spicy ramen. According to the descriptions in the menu, Hokkaido miso ramen is composed of ramen noodles in a pork, bone and miso based soup, some pork pieces, a half of a soft boiled egg, bean sprouts, bamboo shoots, seaweed, corns, a slice of fish cake and chopped green onion; Spicy ramen is with noodles in a pork and bone based soup, bamboo shoots, some pork pieces, bean sprouts, a slice of fish cake and a bit of chili oil.

Kyoto tonkotsu ramen and Tokyo shoyu ramen are listed as well. All of ramens are priced around $9.00.

Spicy ramen doesn't have that diablo look but definitely has a strong kick. The soup looks milky and tasted deep and rich, perfect for wintertime.

The miso ramen tasted mild and earthy. Both ramens were very delicious. The ramen noodles were cooked al dente in Asian style. The server told us that the noodles were home-made. They serve not only ramen but also sushi and sashimi dishes. The chef's name is on the cover of the menu - Chef Shinmoto. I believe that he was the chef at Yamazato a while ago. I will try chirashi sushi next time if the chef is Shinmoto san as I am thinking.

We will definitely be going back. Anybody join us?

Juk Story has gone and is now Sakura Express (shabu shabu place). Sad thing is that some good place doesn't stay long enough.

By the way, Jamie, Cafe Breeze is really worth to try.. they have red bean, fruit, gelato and yogurt bingsoo. Of course you can pay extra red bean for fruit, gelato or yogurt bingsoo.

According to facebook's Kimchi Chronicles page, it will be aired tomorrow 4 PM on PBS channel 13 in NY area.

Homemade croissants and Parma Braids with coffee

Monavano,

Where did you get CJ mini wontons?

I just checked and the Arlington County Public Library has the 2009 edition, and probably other local libraries do as well. I am sure these versions are not covered in plastic.

Wow, this is great! Thank you very much!

The same thing is happening at Annandale H mart. Too bad.

So far, Super H is doing quite all right, though.

Is it a faux pas to ask one of the managers or workers to open it for you or see if they have a display copy? Never hurts to ask at your local bookstore!

I asked them but both B&N and Borders have only a wrapped copy. No display copy.

Just curious, why the LG? Surely there are more authoritative and less Francophilic tomes that cover Korean cooking.

I think that the LG is the best culinary encyclopedia and I am so sad that Korean cuisine is not listed in the 2001 version.

The First Lady of South Korea is leading "Korean Cuisine to the World" forum. If the 2009 LG still doesn't have information about Korean cuisine then I would like to let the forum know so they can do something about it.

Specifically, you have to look at the 2009 UK edition (pub. Hamlyn) as the US edition doesn't offer an index preview yet. I looked up a handful of well-known Korean food items in the online index pages and found none. Sorry.

Thank you Dave. The thing is the index displayed is not the whole thing. They kind of cut and pasted in order to reduce the pages. I may end up buying the book or tear the plastic with my nails.

The one at Amazon has a "look inside" feature where you can scan the index.

I tried. but the new version of the Larousse doesn't have this option.

Am I supposed to do it?

I have an old version published in 2001. There is nothing listed about Korean food (such as Kimchi or Bulgogi) so I am wondering if the new version (published in 2009) has. I went to B&N and Borders but they carry the book wrapped with clear plastic so I can't see inside. Could anybody confirm it for me?

I found a demo video showing how to make Æbleskiver. It shows how to add a filling and flip the batter.

Cathal fixed lamb sausage with sauerkraut, Robert W had Beef Bourguignon and RJ had scallops with creamy soup (RJ, please help me out), Caramel popcorn from Bayou Bakery and fresh oysters and clams from Rappahanock River Oysters.

I tried the beef bourguigon twice. It was so nice. I loved the clams.

According to Chosun Ilbo (Korean Newspaper), it will be aired in January 2011 showing 13 episodes. (I read the article 6 months ago so let's cross our fingers)

I hope this program introduces Korean foods in more approachable way. To tell the truth, I was very disappointed at the Korean Episodes in Gourmet's Diary of a Foodie and Anthony Bourdain's No Reservations.

(Again, I am puzzled by ICA's choice of mundane secret ingredients, compared to the exotic items used on the original Japanese show.)

There were Bell Pepper battles on Iron Chef Japan. At least 3 times.

Todd Thrasher made a robust and fabulous cocktail. The ingredients were Passion fruit juice, Sauvignon Blanc, Vodka and Cognac stirred with dry ice, which looked like an alchemist's work, and topped with Sparkling wine. It blew me away.

I got some tableclothes, silvers and furniture from Reunuion at Fairlington shopping Center in Alexandria. It is a bit more expensive than the usual antique shops in Old Town but this shop carries really pretty things.