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Found 12 results

  1. Boundary Road hosted a pop-up this past Sunday night, and SMN just killed it. I am really looking forward to the opening. Chef Sam had a couple other guys helping him out for the pop-up, including Chef Brad at BR and Chef Erik from TU/Maketto. They offered about 7 small plates and 2 desserts, my friend and I ordered the entire menu. Braised goat in a smoked pepper raita was the standout for me, as was the poached sablefish with escabeche. Veggies were also a large focus of the menu, I particularly liked the pan roasted radishes. Desserts were also excellent, a carrot and orange ice cream SCOOP (not quinelle) with a maple pizzelle, and a flourless almond cake in pear compote. Plateware was thoughtful, similar to R'sL. Pickles and acid play a consistent theme in the dishes, but always playing a complementary role to the main ingredient. The fingerling potatoes in pork fat, for example, look just like little sausages served over the sauerkraut, that dish worked really nicely for me as well. Currently, H Street NE has a couple of excellent restaurants, a smattering of fine ones, and a deluge of okay places. With the almost concurrent opening of SMN and Maketto, I hope that more venues with focused concepts will try to hang a shingle in the neighborhood, and help create a brand of thoughtful restaurants on the strip.
  2. We are starting to get a mite overwhelmed by our CSA bounty, and I want to save some it via lactofermentation. For the unititated, lactofermentation is a type of pickling which does not use vinegar, but salt. and time, in an anaerobic process. The salt kills the bad buggies that cause decay, and favors the growth of lacto-bacilli, which convert the sugars and starches in the vegetables into lactic acid, This preserves the vegetables for a long time, especially if they are refrigerated. The cultures remain alive even when refrigerated and are widely believed to be beneficial to health, especially gut health. Think sauerkraut (alive, not the boiled or canned stuff) and kimchi. But I am basiclally a novice. I have made several batches of sauerkraut. First batch I had no idea that one needed to provide an anaerobic environment, and it came out NARSTY. Once I learned my lesson, no more problems. Shred cabbage, massage with salt at the proper ratio until it makes brine. Tamp down the salted shredded cabbage, cover with a cabbage leaf, make sure the brine comes well over the surface, put into a Mason jar with a loosish lid, put on something with a rim to catch leaks, "burp" the jar a couple times a day, ferment to taste, refrigerate. But sauerkraut is easy to make. I want to ferment beets, kohlrabi, garlic scapes, green beans. For that, my question to you, dear experts (if any indeed there be) -- what about fermentation locks? If you use a fermentation lock do you also need to weight down the vegetables so that they are completely submerged? If so, with what? Because it all needs to fit under the fermentation lock. Any additional tips welcomed.
  3. "Restaurants Making Vegetables the Star of the Meal" on cbsnews.com Earth to everyone: "Vegetable-Forward Cooking" is a way to save restaurants money - nothing more; nothing less. Yes, older, health-conscious diners like me have been doing this for years, but restaurants have only just begun to figure out it's a way for them to make more profit. Anyone who thinks otherwise still believes in Santa Claus. Don't get me wrong, I'm not saying this is a bad thing, but make no mistake that it drives down the food cost significantly for restaurants to do this. And to sell it as "caring about the diner" is to add a layer of bullshit on top of the profit. Sorry to be so cynical, but people have known for decades that reversing the proportions of meats and vegetables is in the diners' best health interests. I wonder if these "vegetable-forward restaurants" are lowering the prices of their entrees accordingly....
  4. I remember first having Yukon Gold potatoes, maybe twenty or thirty years ago. Baked, by themselves, they had a silken, almost "wet" texture that was unmistakable. Now, I baked some Yukon Golds, and I detect a distinct hint of Russet. Is it possible that, over the years and decades, there has been some cloning going on between the two? These have a "starchy," almost "yeasty" note that I'm almost certain Yukon Golds didn't possess twenty years ago. This yeasty-starchiness is in the bouquet, the texture, and even in the taste - three separate aspects of the potato. Not overwhelming, but present. (I'm not good at very many things in this world, but for some reason, I have something close to a "photographic" palate memory, and I'm pretty sure these are starchier and more Russet-like than Yukon Golds used to be - there's almost a "graininess" to them; twenty years ago, they were silky, I'm sure they were. Have you ever smelled something, and a memory popped into your head that you hadn't thought of in decades? Same type of thing, except it happens to me a lot. To this day, I swear that the Fairfax McDonald's (across from Woodson H.S.), and *only* the Fairfax McDonald's, went through a period of about a year (this is about fifteen years ago) where they were using a tiny hint of turmeric in their mustard. Why? I have no idea, but I'd bet on it, and I wonder if McDonald's sometimes tries to "slip in" things like this for test marketing. It wasn't at all unpleasant, but it was nearly unmistakable, and then, one day, it was gone.) Possible? Delusional? Any thoughts?
  5. Sorry I didn't see this earlier, but the teen woudl probably prefer BTS. I loved Beefsteak. It's kind of like Sweetgreen, where you make your own salad, but with veggies instead. The veggies you select are dropped from a basket into a water bath that cooks them perfectly. (like a fryer basket.) I like my veggies with a bit of crunch and this was just perfect. One can either order a pre-set menu combination, or just select as many veggies as one would like. Rice, quinoa or bulgur are added, and then you add your choice of toppings. Too many for me to remember to list here. There are upcharges for premium and proteins, such as avocado, poached egg, roast chicken and salt cured salmon. And then you select your "sauce" to top it all off. With all my allergies I was in hog heaven, and selected any and every veggie I'm not allergic to...and then topped it with lemon juice, avocado, roast chicken AND poached egg. Needless to say I won't be repeating that expensive combo again soon, but will order maybe one premium topping at a time. Total damage was over $16. If I had not added all the premiums, it would have been in line with the cost of a salad combo from Sweetgreen. It was lalso arge enough that I should have eaten half and saved the rest for later. (But didn't)
  6. This feels blasphemous to even put out there, but has anyone had a veggie burger anywhere in the area that they really enjoyed? I mean a burger made in house with vegetables/grains...not a soy/fake meat burger. I had a very nice one the other night at Brookland Pint (just make sure to ask for real cheese instead of that Daiya crap), and Woodland's Vegan Bistro on Georgia has an ok version, but not great. Bonus if it comes with good fries on the side.
  7. I have not spent any time in restaurants for months due to my need to follow a meal plan for health and weight loss. In a couple of weeks I need to meet someone for lunch in DC prior to a 2:30 appointment at 18th & I, NW. I am looking for a restaurant (doesn't have to be in the immediate vicinity) where I can order a simply grilled/roasted fish fillet or chicken breast accompanied by some green vegetables that have not been drenched in butter. Some places I've thought of are: Ris, Westend Bistro and Woodward Table, all of which are pretty expensive. That's not a problem for me, but might be for my dining companion. Any thoughts?
  8. Arg, forgot to get definite answer about cherries this afternoon. I'll check with my usual source of when things will appear at market this evening. New Morning Farm's market at the Sheridan School (36th & Alton) had their first Tuesday market of the summer today They had the regular suspects, beautiful sweet peas, asparagus, lettuce, strawberries. The exciting find du jour was heirloom tomatoes! The also had regular hot house ones but as far as I am concerned between the strawberries and heirlooms summer has arrived. Fresh strawberries on a Tuesday may just get me through this week.
  9. Does anyone know where I can buy máche? I grew it once successfully, another year it was a disaster. There's a farmer who sets up at the Clarendon market who rarely has it; he told me he sells almost all to restaurants. Help?
  10. There was a time, not too long ago, when I was a complete ignoramus when it came to identifying greens in my salad (I can say the same, years ago, about sashimi stored in the counter, and it took work to overcome). I studied for awhile, literally plucking out every leaf in my mixed-green salads, and working to identify them, going so far as to memorize the appearance of the blades. After awhile, I could nail just about every green in every salad. But now, I'm beginning to falter. Here's a bone-up tip: A Visual Guide To Salad Greens, text by Esther Sung, photos by Chris Astley, on epicurious.com. If you can't identify all 14 from sight, continue to study, and then when you're finished with this, move on to the next level. But only if you want to be a total loser.
  11. Looking for below midtown. Fun but not insanely loud. Looking for 5:30 or 6 because of four year old. Bonus points for great beer list. Not fish-focused. Vegetarian-accommodating. Any suggestions???
  12. When *boiled*, it is slimy. You've obviously never had the $1.99 deep-fried version at Po' Folks.
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