grover

$20 Tuesday Honey Pig dinner photos First row from the left: Pork neck, Lightly seasoned boneless short Rib (Menu #7), Bulgogi-Octopus Iron grill (Menu #11), Cow intestine before grilled Second row from the left: Cow Intestine after grilled, Stir-fried rice with Bulgogi-Octopus jus, Spicy pork belly (Menu #3) Steamed egg and Korean miso stew were given as a bonus.

Dear Honey Pig dinner participants, I made a reservation March 10th 7:00 PM (Ask DR.com). The receptionist told me that they prefer everybody get in at the same time. I know it is a bit difficult but through my $20 Tuesday experience, Escoffier, me, StephenB, Thematt and DanielK are pretty prompt and I have no idea about others. If you can't come, please let me know so I can change the reservation. It is pretty busy hour on 7:00 PM at Honey Pig so please try to be prompt. I will PM you my cell number so call me if you are getting late. Don't forget bringing cash around $25 and wearing washable clothings (BBQ smell). Thank you very much, Grover

Yeah, I second that and would like to know where he went.

I would like to know what made Don in polar disagreement with the relative glowing reviews above. He got a bad day, maybe? I went there today and had a lunch special 'Choice of 3 rolls' (Eel & Avocado, Salmon skin and Spicy Tuna). My colleague ordered Shrimp Tempura with Udon. She asked salad instead of rice and miso soup. The waitress kindly accepted. All of rolls were delicious. My favorite among them was the salmon skin. I wish to have more tobiko roe on the sushi rice. The chef looks young but he definitely knows what he is doing. I would rather save my words than compare this place with a certain place until I taste nigiri sushi. I will definitely go there again soon.

Folks, I am going to make a reservation tomorrow for Honey Pig dinner on March 10th.

From my first cooking class at Sur La Table, which was spring pasta workshop led by Bonnie Moore, I was told that a pasta attachment for KitchenAid Mixer works well.

I have now attended three cooking classes at Sur La Table in Arlington for Pizza, Pasta and French dishes. Those courses were very good for me because I learned to make the dough, make sauces and so on. I had tried to make them myself before but wasn't satisfied with the results. The classes helped me in doing them right. Inspired by Dino's tasty terrines recently, I decided to learn how to make them. Even though I got the Julia Child's cookbooks (Vol I and II) as a Valentine's day gift, I was overwhelmed. Fortunately, I saw these classes (Charcuterie: Sausage Making and More and Heritage Cooking: Cassoulet and More) on the Sur La Table website and enrolled in both immediately. The first course was last night. The class was taught by Bonnie Moore, the former sous chef at the Inn at Little Washington. The menu was Chicken Liver and Apple Terrine - Salmon Rillettes - Boudin Blanc Calvados - Sage Breakfast Sausage - Duck Confit. The participants were divided into a terrine team, a rillette team and a boudin team. And then the groups were combined to make breakfast sausage. I joined the terrine team because making terrine was my major goal. Bonnie said that making a rillette is similar to making a terrine so I watched the rillette team while working on the terrine. The boudin team had a problem with grinding the chicken and veal mixture because of the grinding attachment to the mixer. The problem was fixed later but it delayed her instruction to my team. Making terrine and rillette with the recipe provided was quite a bit easier than I thought. After the terrine and rillette were in the fridge to firm up, we all watched Bonnie demonstrate how to stuff boudin while I was making sausage patties and cooking them. I don't remember who mixed the breakfast sausage because there were so many things going on. We ate the breakfast sausage and had a 20 minute break. After the break, we tasted the food we made. All of it was very tasty. We then saw how to prepare duck confit. Due to the second class (Cassoulet and more), it needed to be in the fridge at least 24 hours after marinating. The first class was over at this point. It was the most bustling and busiest class I've ever been in. There were 3 assistants and a teaching aide but I think that they should have provided two food processors rather than only one. However, it was worthwhile being there. I really enjoyed seeing how to make and treat sausages. I can hardly wait for the second class tonight. Anyone else had a good experience in the Sur La Table classes? Please share yours with us.

Hmmm... you must have liked my idea. Then, we should wait until May ....

We had similar dishes that Al Dente had. We always ask Dean to order dishes for us, then he brings wonderful selections of dishes.

I am going to visit the place soon but it is like an afternoon tea place. I will find out and let you know. I would rather pick Bon Chon Chicken for another $20 Tuesday candidate.

Don't wear nice clothings when you come to Honey Pig. The BBQ smell smears....

Let's go to Honey Pig on March 10th! Anyone?

Interesting. It is very similar to make traditional Korean drink called Soo Jung Gwa. The ingredients are Half dried persimmons, ginger, cinnamon, sugar and water.

I'd like to participate. I saw the schedule (between 5-8 PM). Will there be any kind of eating chance or we go somewhere to eat together after volunteering?

I finally got a nerve to make my own ramen after I read this thread. I found a small pork roast chunk with bone (about 1.5 lb) and a boiled beef (2 lbs - it was from rice cake soup) from the fridge so put them together into the pot and boiled for long hours. The broth tastes so good. I added some chopped garlic and soy sauce and boiled again. The taste got better! I put ramen noodles into a bowl, poured the broth and garnished with fresh chopped scallion and chilly oil. The best ramen I had ever tasted.

I think it is the time to change the subtitle (Chinese New Year, Anyone doing anything for the Year of the Pig?). I prepared 4 courses for the Lunar New Year dinner and we had a good time. 1. Spring Roll with Gu-Jeol-Pahn stuffing 2. Dumpling Soup 3. Lion Head Meatball 4. 溜三絲 (I have no english traslation. Anybody?) Stir-fried Julienned Bamboo shoot, Pork, Shrimp, Leek and Chive with oyster sauce based starchy sauce.

I wouldn't go to MDH for having dimsum. Just order some regular dishes and share.

They don't know what "the barley drink" means.

If somebody asks me what is the best dish at Han Sung Oak, I would say that Bulgogi/barbecued meat and seafood pancake. You can get the best Wooguji Hae Jang Guk at Gom Ba Woo. FYI, Hae Jang Guk is good for hangover.

The Editor's intent was to explore the differences in the points of view of a Korean home cook and two chefs with different cooking styles. Melissa told me that we might influence each other if we went together.

Of course, shopping around Chinese New Year will be one of the most interesting time of the year at the Super H. Annandal location is much smaller than other H marts but it carries most of important groceries. It doesn't have a food court. I bought lobsters there last week and we had wonderful steamed lobsters. It is located at 7885 Heritage Drive Annandale, VA 22003, which is other side of Little River Turnpike from Yechon.

Thank you Jackie. It's me. The tour in the article happened on Dec 20th. I am so glad that the article came out excellent. MeMc delivered exactly what I told except I am an Alexandria Resident. haha

Just give the Hot Pot a chance!

The Hot Pot is exactly I am thinking about to add to our dishes.

I just made a reservation for 4 Sisters dinner under DR.com. It doesn't mean that I am going to be a coordinator but I realized that making a reservation was a bit urgent. I took a look at the menu. They have a family style menu for 10 people and I would like to tweak some of dishes. If Lilai is available for us on that day, maybe we can get a great help from her.