grover

You can visit China Town in NYC. There is a place called "Wonton House" on Mott street if you think wonton is also in the dumpling category.

I would like to add more... Our server's name was Carver and his service was splendid. Their cole slaw was fantastic. Never had better one than this. (maybe Vidalia's cole slaw can compete this - according to Mark) Mark ordered cheese cake and it was big enough for 3 people.

Tenunda confirmed me that he can't come. So following people are the finalists for this month: B.A.R. + .5 (shopping) Principia (shopping) Demetrius (shopping and cooking) scottreitz (shopping and cooking)

Please let me finalize the list of Super H tour members: B.A.R. + .5 (shopping) Principia (shopping) Demetrius (shopping and cooking) scottreitz (shopping and cooking) tenunda (shopping and cooking) - not sure We are going to meet at the front door of Super H on Feb 11 9:00 AM. After shopping we (except B.A.R. and Pricipia) will go to my house and will learn how to make rolled sushi (not nigiri with raw fish). Any question?

I had a lunch at Nice Matin in upper westside. They serve southern french style food. Service became dull when the place was packed but food is fine (according to NYT, ** out of ****). I would like to recommend this place if you want to have warm and southern european atmosphere.

It sounds like you are making healthy version of meatloaf. May I ask where you got the recipe?

I agree with you partly but you would realize the good value when you order "Uhbok Jaengbahn" (beef hot pot). Actually I think Woo Lae Oak's cold noodle is the best among Korean restaurant. What do you think? It is my humble opinion and I have no intention to argue with you.

I think that Woo Lae Oak is equivalent to the Toyota Camry which everybody uses as a benchmark. Not necessarily exciting, nothing radical, just good quality and good value for the money.

My dinner was fresh salad with vinaigrette, roasted chicken and baked blue potatoes with rosemary and EVOO. Wine was Two buck chuck sauvignon blanc.

We still need to focus on this:Why are Koreans going there?

Has anybody mentioned RT's yet?

While there may be some changes in the sushi, food from the kitchen is improved. The quality of sukiyaki and oodon hasn't changed. It is still very high quality. There used to be three Japanese sushi chefs working, Mr. Shinmoto, his assistant and a younger assistant. His older assistant was working there for a while after Mr. Shinmoto left, I think they had kept the quality until then. One day, I couldn't see him and I asked the younger one what happened. He told me that the assistant is getting married but he doesn't know if he is going to come back. I was disappointed. The assistant knew I like giant clam nigiri(a la carte) so he used to give me the nigiri with a small side dish. Now, it is obvious his assistant left and I guess the younger one left, too.

When I ordered spicy tuna handroll I felt the same as you did. I loved his temaki. Please let us know about your tasting the sushi after Chef Shinmoto left. I would like to hear from you, Tanigawa san.

I would recommend Yamazato. They serve wonderful Japanese and Thai cuisine. Whenever I feel like eating light, I go eat sushi with my hubby.

Pomegranate

Sounds good!

I am glad you had a good experience at Gam Mee Oak. However, you can enjoy the same quality of beef soup at Gom Ba Woo around DC Metro area (Annandale). Maybe Kimchee is not as same as Gam Mee Oak's but pickled turnip is good.

I know the following sites for recipes: http://www.surlatable.com/recipes/index.cfm http://ww5.williams-sonoma.com/ Even though it is slightly out of topic, I would like to share my cookbooks with you. I have ... Gourmet cookbook by Ruth Reichl Larousse Gastronomique : The World's Greatest Cookery Encyclopedia Barefoot in Paris The America's Test Kitchen Family Cookbook: Featuring More Than 1,200 Kitchen-Tested Recipes If you need any recipe from these books, please let me know. I can scan the pages and send you the PDF file.

I know there is a Chinese supermarket between the Chinese gate and Tony Cheng's Mongolian Barbecue.

Woo Lae Oak re-opened their new restaurant in SOHO in New York City with fusion style. (The old one burned down unfortunately) I think that they are doing exactly the same thing here. They are leaving the Arlington branch in the traditional style and targeting an American clientele at the Tysons branch.

Don, Escoffier, his son and I went to Gom Ba Woo for dinner tonight, it was the first time for us there since they changed from a snack place. We ordered the following: Nakjee Somyun - Spicy Octopus with angelhair pasta Tofu Kimchi - stir-fried Kimchi with tofu Seafood pancake Bossam - sliced steamed pork, fresh oyster and kimchi stuffing with cabbage wrap They have 2 options for rice - plain and multi-grain. Before the food arrived, the owner put two tables together because we needed more space. I wondered why but realized later how much food I had ordered. It could have been enough for 5 people. She also gave each of us a small bowl of beef soup. Wow, it was so wonderful, everything on the table was delicious. I felt like I was eating at home. Thank you for reminding me of the place

If you know what kimchi is and you like it, then you are not shamefully ignorant of Korean food. By the way, people who are afraid of having spicy food, please let me know so I can put you non-spicy food side.

Thank you V.H. for introducing panchan. I would like to add the Korean names to your list. *kim chi-this is the spicy cabbage variety *pickled diakon radish strips- shoestring cut daikon radish, lightly picked and tossed with pepper paste -- Moo Chae (actually it is not daikon, it is a different radish) *pickled cubed daikon radish-I remembering this being seasoned differently than the shoestring strips -- Gak Doo gee (radish kimchi) *deep fried sliced of tofu drizzled with a soy sauce, green onion and hot pepper paste mixture -- Tofu Jo-Rim *thin slices of fish cake marinated in a sweet/salty sauce -- Awh Mook Jo-Rim *white slices of gelatiny stuff that was savory and very tasty -- Tahng Pyung Chae *sliced, sauteed zucchini served cold and marinated in a soy and sesame oil sauce -- Ho Bahk Moo-Chim *sauteed spicy peppers, marinated in some sort of savory sauce -- Go Choo Jo-Rim *potato salad *cold watercress salad -- Not sure.. maybe Mi Nah ri Moo-Chim *marinated bean sprouts, lightly cooked -- Kong Nah Mul *little slivers of dried fish, sauced with a sweet/salty/spicy glaze -- It is dried anchovy. Myul Chee Bok-Geum *some other type of fish, also with addictively good sweet/salty/spicy glaze -- It is mackeral. Go Deng Uh Jo-Rim *some sort of tiny little brown beans, glazed with a sweet/salty sauce -- Kong Jah Bahn Jo-Rim and Moo-Chim usually belong to the panchan category. Hope this helps!

Escoffier and I can accomodate 3.5 people from Braddock Road Metro.

I would like to limit this to 5 people at a time because we don't have a huge kitchen. Be aware! It won't be the first or last time, Escoffier and I think we can do this monthly if anyone is interested. Please PM me before friday 8:00 PM if you are coming and we'll make arrangments to meet at Super H.