grover
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Everything posted by grover
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Ashley, I would like to know if you are also allergic to soy bean. Then I can give you a correct list of what you can eat from Mandu's menu. If you are allergic to soy sauce only Escoffier's answer is correct and I can add more for you as follows: All appetizers except San Juk without soy dipping sauce All salads No noodle and noodle soup dishes (I will ask the chef to confirm, though) Entrees (bibimbop, dolsot bibimbop, kimchi chige, kimchi bokumbop and yook ge jang)
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No, it isn't an ignorant question but it can be easily ignored by most people. Yes, soy sauce, sesame oil, black pepper and garlic are mostly used for Korean cooking.
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I would like to know who would like to come to a $20 Tuesday Dinner at Mandu restaurant on 6:30 PM Feb 19th (President day) or 20th. Please post the date you prefer.
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Does it taste like the onion spread at Vidalia? Then I would like to make it.
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Thank you for explanation. My husband waited his cafe au lait for more than 20 mintues after I've got mine. -
My whole family was born and raised in the same city for more than 3 generations. That's why I was able to distinguish her food from others. Also I was glad tasting hometown food. Mrs. Lee told us that she would like to serve Seoul food which she is familiar to make. Her command of English is very good. I am going to ask her to give explanation about Seoul food when we arrange $20 Tuesday dinner.
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My husband and I went to Murky Coffee at Clarendon location after eating lunch at Mandu. (Thank you NCPinDC and Nick, we had no problem to find it.) My first impression was that the place is exactly same as a branch of Starbucks at Barnes and Noble. I expected the place as a serious coffee tasting place. It doesn't mean that I am disappointed or anything negative. It was just different than I imagined. I ordered a small drip coffee, he did a medium cafe au lait. For some reason, the service was very slow. Mine was done with normal speed but his order took way longer. I liked the taste. It could have been better if it had earthy flavor. After we finished drinking, I bought a bag of coffee bean (12 oz.) - Kenya something. I asked the cashier if they carry a half size of the bag. He said they don't. I wish I could taste a bit if they have a tasting corner. I am not sure if they have a tasting corner and I missed it. Also I would like to make sure what I am buying is what I want.
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Escoffier and I finally had a chance to eat lunch at Mandu today. We planned to eat last friday but it was postponed. The place was clean and the atmosphere was friendly and we got attention from the server as soon as we entered. I read the other DR members' postings and I would like to explain the food. 1. The style of cuisine: The chef, Mrs. Lee was born and raised in Seoul city which is in the mid-area of the Korean peninsula. This explains why her food isn't as spicy as what is in Annandale. (Most Korean chefs working in Annandale restaurants are from the southern area where the food is rather spicier and it has a stronger taste.) As soon as I tasted her food, I realized that Mrs. Lee is not from the southern part of the country and confirmed where she was from before we left the restaurant. Those who are familar with the Korean food in Annandale definitely will feel that Mandu serves weak Kimchee. 2. The number of banchan: Personally, I would rather have fewer but better quality banchan than more but not as tasty banchan. Today, we had 3 banchan (lotus root, fish cake and spicy pickled cucumber) when we had an appetizer (6 beef/pork dumplings, which, by the way are very tasty). After we finished the first banchan, Danny brought more banchan which was marinated dried-cod, string beans, marinated fried-Tofu and more fish cakes. Those 6 banchan were very tasty. I would say they are higher quality than Gombawoo's. The service and the food was good. The chili sauce for the bibimbop was a bit sweeter than usual but good. Our total bill was (including tax and tip) $35.00. I am thinking about having $20 Tuesday there because I can demonstrate how Mandu's food is different from the usual Annandale Korean food. By the way, mxyzptlk, Yuk-Gae-Jang is considered standard Korean food. It's found in almost every restaurant in Annandale. May I ask what restaurant you have been to that didn't serve it?
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Escoffier and I went to Vidalia last night and we had another memorable dinner. Although I had a stomach problem, I truly enjoyed the 3 courses. I ordered hamachi as an appetizer, catfish for an entree and Tatin as a dessert. He ordered rabbit sausage as an appetizer, the chacuterie as an entree and the lemon chess tart as dessert. I liked the lemon sorbet because it refreshed my mouth after tasting the sliced hamachi. The breaded/deep-fried catfish got along very well with gumbo rice. The apple and sweet onion tatin made me feel like I was eating my mother's cooking. What I would like to talk about was the chacuterie he had. It had three different meats (pork belly, beef and lamb ?) with sausage, a bit of sauerkraut and potato. I had a chance to taste the pork belly and it was unbelievable. DR people who will have dinner tonight at Vidalia, please order the chacuterie. You won't regret it.
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To Anybody who knows where murky coffee is located: Is this Arlington location close from metro line? If it is where is the stop? Nick, could you please put the metro information on the webpage? Thanks
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This question is for whom already cooked anything in the book: My cooking ability level is intermediate. Do you guys think it won't be difficult for me to prepare? I read the recipes but most of them doesn't sound easy to make.
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So there would be no $20 Tuesday Dinner in January? It is a mid-second week of January and I don't hear anything from you. I understand that you were busy for organizing l'academy dinner......
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Escoffier and I had a small party at our house. The menu is as follows: Aperitif Kir Royal Appetizer Chicken liver and mushroom Pirozhki (Russian version of Pierogies) Main dish Claudia’s crab cakes Prime rib roast with red wine sauce / Scott’s horseradish sauce Pommes Duchess Gratin Glazed red pearl onions Salad with Champagne vinaigrette Cheese course Selection by Scott: Italian Sheep Roquefort Blue Vermont Cheddar Plus Mystery Entry Dessert Quince apple strudels with quince syrup Beverage Coffee - Lavazza brand Tea Buddha blue from Mariage Frères Teashop in Paris Assam tea from Fortnum and Mason Lavender, lemon and mint tea from Teaism Wine and Liqueur Grand Vin de Chateau Latour Premier Grand Cru Classé Pauillac-Medoc 1953 [from the private stock of Stephen's Uncle Julie, un Chevalier de Tastevin] Muscadet Sur Lie-Chateau Du Jaunay 2005: Alfio Moriconi Selection [From Peter Riddleberger] Gran Duque d’Alba oro (Spanish brandy) Camus Glenfiddich single malt whisky 30 years
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I have some of W-S and C&B's, too. Sometimes TJMaxx or Marshall's carries table linens from Calvin Klein so I have bought them whenever I found them in those stores. However, my favorite is table linen from Jim Thompson among other things.
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We enjoyed the dinner. Actually me, Escoffier, cucas87, Scott and synaesthesia gathered at Dino to have a short drinking time before the meal. Somehow Daniel_K got in later coincidentally. When we entered Spices Legant and rkduggins were there. We ordered fried dumplings, 3 ducks, duck beef with tangerine peels, string beans, stir-fried Tofu and suicide curry (?). Even though I don't prefer curry with coconut milk, it was quite good and fiery. I really like the beef. It was very crispy and seasoned well. The dumpling was closed to Japanese gyoza style I assumed. It was tasty. I am not a big fan of duck but the duck dish was very good, too. The restaurant was crowded at the time, so we had to wait a bit for main dishes after dumplings and curry dish. Otherwise, service was pretty good and food was excellent. We couldn't finish the duck meat so Legant and StephenB carried out. It was the first time for rkduggins to join DR event. We were glad to see her there. You should have been with us.
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Escoffier and I had a great, wonderful, excellent and exclusive dinner last Saturday (Oct. 28th). We had Brenna as our server. She did a great job as usual. The menu is as follows: Amuse Bouche Cape cod oyster, cucumber and caviar Trout parfait and trout roe Venison tartare Raw Diver scallop, navel orange, chili, cilantro Liver Foie gras, apple, turnip, elixir Soup Onion, duck, glass Shellfish Lobster, vanilla, pumpkin Field Veal2 Cheese From our cart Dessert Chocolate (chocolate and caramel ice cream) Mignardise The food was so good that I wish I had another stomach to digest the whole thing. For me it is hard to find a great onion soup at any French restaurant but R.J.'s soup ruled. After the shellfish course, I couldn't eat any more. I brought two doggie bags home and then ate them at work. We tried to see R.J. when we left but the kitchen was way too busy to interrupt him. R.J., you are the best! Thanks a lot!
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Try this URL. It lists all Korean Grocery stores in the US : http://www.koreanfeast.com/korean_markets_in_the_us.htm
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Try asian grocery such as Han-Ah Reum, Grand Mart or Lotte. They carry fresh squids with good price.
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Did it come with a bowl of rice? Or noodles that you could put in the soup after you finished the meat?
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Basically it is a Mogolian hot pot even though the Japanese people made the dish popular. I heard that the owner is from Taiwan. In Taiwan, Shabu-shabu is very popular lunch item. Most of food court of department stores have the shabu-shabu counter. They prepare one-person serving with a small metal pot on top of an electronic induction range. You can choose the kind of meat (beef, pork, chicken and lamb). It was my favorite lunch when I was there. I am glad that I can taste it here again.
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I have an idea: (if there is no big kitchen) 1. Choose a recipe/date/time and post (i.e. anybody interested in cooking this recipe on some day?). 2. Group people by area (3 or 4 people/group MD, DC, VA and so on) or by preference. 3. Pick a kitchen in the group. 4. Start cooking at the same time on the date. 5. Post the result. How do you think?
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I had dinner at MDH with Escoffier and StephenB. We ordered spicy steamed pork & shrimp wonton, salt crusted prawns (no heads but shelled), ma pa tofu and whole crispy fish (the fish was a tilapia). After I took the first bite of wonton, I simply said that "This is better than Peter Chang's!". The prawn was very cripsy and I was able to eat the shell. The ma pa tofu was not very spicy but the best in DC metro area. The whole fish was a bit smaller than I expected but the flavor was awesome. The bill was around $55.00. There was no fortune cookies. I asked them about that. "This is the first Chinese restaurant which serves no fortune cookie". The owner told me that "Fortune cookies are only at American-Chinese restaurants." I think this place is another good candidate for $20 Tuesday dinner (not dim sum).
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I am going to go to 8:00 concert at the Lincoln Theatre this Friday. I need further information about this place. 1. Does it take a reservation? 2. Is the food portion big? 3. Is it easy to access from the metro? 4. How many tables? Thanks
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It is a dinner.
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I had a chance to eat Kobe beef steak at V Steak House (steak house of the famous Jean-Goerge) almost a year ago. Ray's steak is much better than V Steak House in quality, service and price.