grover

The menu from the Light House Tofu is: Spicy level: White (non-spicy) Mild Medium Spicy Spicy Spicy Menu: All tofu soups are $8.50 1. Mushroom tofu soup 2. Mixed tofu soup (clam, shrimp, oyster, Beef) 3. Seafood tofu soup (clam, shrimp, oyster) 4. Kimchi tofu soup (kimchi, beef) 5. Oyster tofu soup 6. Beef, pork tofu soup 7. Korean soy bean paste (Korean Miso) tofu soup 8. Vegetable tofu soup Korean B.B.Q ribs $12.99 Bulgogi $9.99 Seafood pancake $12.99 Nakji somyun (spicy octopus with angelhair noodles) $15.99 Jukumi Bokum (stir-fried squid in a spicy sauce) $12.99 Jukumi Noodle (noodles with stir-fried squid in a spicy sauce) $15.99 People attending are: Escoffier and Grover DanielK Smokey Scott Johnston Cucas87 Catharine Deangold +1 There is room for 9 more..

I once ordered oyster soft tofu soup and it was very good. I think that they are using either beef or pork to prepare the broth. It is traditional way to finishing the meal. Pouring hot barley tea is recent trend. It used to be just clean hot water so you can feel earthy taste of burned rice.They have two big tables in the back to hold 18 people. I think it could be a good candidate for another $20 Tuesday dinner....

If you are living in Wheaton/Silver spring, MD area, there is another Asian grocery store other than Han-Ah-Reum. It is called 'Lotte Plaza' at 13625-A Georgia Ave. (301) 962-3355 Sizewise, Super H is the biggest Asian grocery store among all but you can get almost same thing at Lotte, too. I go to Super H weekly basis. If you would like to have a tour, I can give a tour for you. Even though it is far away from your location, it is worth to visit. I did Super H tour three times and people liked to know more about Asian food and grocery with lower prices.

It is located in Fairfax. Click here to get a map.

I agree with you, Zora but not sure about the rice vinegar part.

Miso (Chinese, Korean and Japanese whatever) has more than a thousand year history and people keep the miso urn in their backyard under the shade to maintain constant temperature. Usually miso package is neat to keep in the fridge for long time. I always buy a PET cased one (so you can close the lid) with the smallest size I can get. It is fine as long as it didn't get mold.

Acorn Jelly Mixing acorn powder with water, simmer for a couple of hours and cool it down slowly at the room temperature. It can be dipped in the soy sauce. You can see this popular banchan at the Korean restaurant.

The conveyor belt sushi concept came out first in the late 1970s in Japan. It disappeared 3- 4 years later because people doubted its quality. (some unpopular sushi kept rounding on the belt) While Japanese economy was bad in 1990s, it came back with lower price than regualr sushi serving.

A&J is a Dim Sum place. Dim Sum means literally "a point in the heart" so we can interpret it as eating less or light. That's why the serving plates are small. Therefore, having a whole fish won't be a dot in the heart.

To tell the truth, Yechon was one of the candidates for the first Korean dinner. I chose Han Sung Oak first because they serve Bulgogi with 70's style and I would like to show. Anyway, I realize that the time has come for another Korean dinner. Would you want me to order food for you if I organize the dinner?

A couple of week ago, I watched America's Test Kitchen and they were making a skilet Lasagna. All of sudden I craved for it and cooked it on last Sunday. Appetizer: Spring mix salad Entree : Skilet Lasagna Dessert : We went to Dairy God Mother and had sorbet. Somehow either Safeway or Giant didn't carry 8 oz. Ricotta cheese, so I had to get a 15 oz. one. I used 8 oz. of it. What should I do with the leftover? Please give an advice. (I looked for the recipes and realize ravioli is not good for me because I don't have a pasta machine)

I would recommend Geranio other than Al la Lucia because my experience at Geranio is more consistent than at Al la Lucia.

Yeah, I skipped reading your last post before I posted.

All Korean casseroles are supposed to be very hot (temperature wise). Rolling-boiling hot so the warmness lasts until your meal is finished. Most restaurants bring sauce for pancake. Probably the waiter forgot to bring it to you. It is soy sauce + vinegar + sugar + green pepper pieces. (it can be varied) If you go there next time and would like to order seafood pancake, just let them know that you need sauce. Also print out the following Korean sentence and show it to waiting staff: "지난번에 왔을때 해물파전에 해물이 거의 없었어요. 해물 좀 많이 넣어주세요." (go to 'View' and select 'Encoding' with 'Korean' on your browser) It means that there was not much seafood in the pancake last time. Please put more seafood in it. See how it works.

It is the most popular summer dessert in Korea. There are some variations to make the topping but shaving ice is always same. Mostly red bean jam is used for topping but you can use water melon, banana, kiwi, strawberry and so on. The following images are the samples of the presentation:

There are 2 kinds of pickled garlic. One is pickled with vinegar and the other is pickled with soy sauce. The following is the basic method of making them: Vinegar pickled garlic Brine garlic cloves for a day and drain the water. Make the vinegar mix (water, sugar and rice vinegar) and pour onto garlic cloves. Let pickle for a week (or 15 minutes if you're impatient) Soy sauce pickled garlic Place whole garlic in vinegar mix (water, sugar and rice vinegar) for a week drain the vinegar mix pour soy sauce onto whole garlic let pickle for a week. Place in a covered jar and that's it. Let them sit. Ilane, if you go to Super H often, please visit the shelf where the Kimchi corner is (you can go straight from the meat section). There is pickled garlic in containers. Sometimes, they have tasting sessions and you can try them and see if you like the taste.

Korean people consume a lot of garlic. I mean A LOT. We pickle garlic cloves with soy sauce or vinegar so it can be a part of bahnchan.

What color is the blossom? If it is white, I would assume that it is a trifoliate orange.

There is a little Vietnamese carry-out place on 6th and H st corner. It is between Kanlaya and Chinatown Express. Unfortunately, I don't know the name. I didn't taste their bubble tea but I think that you could try if you are looking for bubble tea place in DC area. Shilla Bakery is on Little River Turnpike, The one Escoffier is talking about is located behind Giant Grocery supermarket. I think the name is Napoleon Bakery.

Escoffier and I had an excellent dinner and the service from Brenna was outstanding. We had the 5 course Chef's Tasting Menu. Amuse Bouche 1. Tuna wrapped with thin cucumber and caviar topping 2. Corn soup with a morel mushroom piece. The plate was decorated with the corn husk and corn silk (it was very beautiful and creative) The wine: Sparkling white wine (Napa Valley?) Chef's Tasting menu Sashimi of mid Atlantic Fluke with pole beans, marinated sweet peppers, yellow pepper gastrique and American osteria caviar The wine: Godello, Val de Sil "Monte Novo", Valedeorras, Spain 2005 (very nice white wine) La Belle Farm Foie Gras roasted and basted with vidalia onion broth, roasted heirloom onions, spiced plum puree, sage and white truffle infused saba The wine: Mourvedre, Silvano Garcia "Dulce", Jumilla, Spain 2003 (sweet as dessert wine, I remember that it was Muscadette) Mid Atlantic Blue Fin Tuna seared raw with wild arugula pesto, heirloom tomatoes and country olive tapenade The wine: Lagrein Rose, Cantina Terlan, Alto Adige, Italy 2005 (it was a bit dark for a Rose but fabulous) Merguez Wrapped Shenandoah Lamb Rib Eye with organic eggplant puree, almond-apricot pilaf, curry dust and meyer lemon-lamb jus The wine: Nero d'Avola/Frappato, Planeta "Cerasuolo", Sicily, Italy 2003 For dessert: Chiboust of Davon Crest Farm Sweet Corn with caramelized corn, bourbon caramel and cracker jack The wine: Muscadelle, Chamber's Tokay, Rutherglen, Australia NV And as a final piece de'resistance: A chocolate bon bon The wines matched with dishes perfectly. Thanks a million to the chef and Brenna.

Maybe I didn't explain enough for you to understand but what I meant was like this: I asked Silentbob if he had it in Bethesda location because he posted the message in May 30, which was while ago. I had Paella at Jaleo in DC and it was very salty. I don't need any explanation about what Paella is because I know what it is.

As a long-time sushi eater, I would like to say One thing: The rice should be marinated well enough to support fish taste but unfortunately I couldn't find this from Cafe Asia's sushi.

I had a good lunch experience at Charlie Palmer Steak.

Did you have a chance to eat paella yet? I had it 3 years ago and it was very salty and not impressive. I would like to know if they improve the quality.

I like pork rib BBQ at Red, Hot & Blue.