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Found 23 results

  1. Tail Up Goat opened tonight in Adams Morgan. As you can read here, it comes from folks associated with the Komi empire. It is at 1827 Adams Mill - where Lanier, Adams Mill, Calvert and Columbia all meet, on the Lanier side of the fancy new apartment building. I am not as expert as many here, but I think that (if the location is not a killer) you will be hearing much about this restaurant. Take, for instance, the "brown rice bread, fermented turnips, crème fraí®che" ($9) - sounds like remorseful punitive food, right? - but it is really darn delicious and not at all remorseful. Everything I ate was similarly multi-faceted - very complicated and good flavors. The bar staff was warm and friendly. Everyone involved has clearly put an enormous amount of thought and heart into the food and into the beverages. Check it out!
  2. About a week ago I followed signs leading me to Firehook Bakery, in a very odd, industrial location on Flint Lee Road off Lee Road in Chantilly (across from Chantilly Crossing, home of Target and Costco). Having seen Firehook in DC, but not being close enough to try it, I was intrigued. Given that the most prominent bakeries out here are in supermarkets or wholesale clubs, I find this to be a great addition to the neighborhood. I tried a loaf of the pumpkin cranberry bread. Quite delicious. Many of the other offerings also looked good (example: Danish with fresh fruit instead of neon gop). Also, they are giving a free cup of coffee with each purchase, and the coffee is fantastic. Next time I'm in there I'm going to buy a bag of beans. In short, good news for us hicks.
  3. Anyone else had the pleasure of trying a Maison Kayser in NY or elsewhere? These places are going to kick ass. The baguettes are considered the best in NYC, and pastries -- financiers, eclairs, tarts etc -- are killer. http://maison-kayser-usa.com/
  4. Hi all, So I normally don't eat grains as they make me sick, but I'm about to be tested for celiac disease and gluten allergy/intolerance and in order to get a proper test result you need to be eating gluten. So if you wanted to indulge in some of the best homemade bread and pasta in our area without breaking the bank, where would you go? Prefer MD or something in DC easily accessible on the green line, but I'm open to other options. Would prefer not in VA though. (I realize not breaking the bank is relative, so maybe no entrees in the $30s? Twenties, meaning pasta is likely in the lower twenties works.)
  5. What is the difference between Chapati and Roti?
  6. My wife and I ate well while in DC for our recent house-hunting expedition, but there was one common disappointment: the bread. So, I thought I'd ask you folks: 1. Are there restaurants that do their own baking and turn out really good, toothsome breads? 2. Is there a supermarket that bakes anything other than Wonder Bread? Whole Foods is a good start, but even some of their breads are a little short on character. 3. Are there actual bakeries that are worth driving across town for a baguette or a sack of croissants? Believe it or not, all of the above are easily available here in Omaha, and I've gotten out of the habit of baking my own. I'm going to be really surprised if it's not available in DC.
  7. La Madeleine would probably like to stake claim to status as a big chain French restaurant, and the two times I've eaten at one I've been pretty unhappy with the food as being sub par for even what I expected.
  8. Had to fill the gap between work and improv class with some food, and I needed something well balanced, so the Ballston Food Court was out. Up one level it was either Panera or Chicken Out, and we'd just had Boston Market the night before (to cure my hangover from an open bar at DC Coast). Panera it was. I enjoyed my frontega chicken and pleasantly overdressed greek salad. My wife had what amounted to a bruschetta salad served with little wedges of focaccia. The focaccia was definitely the highlight, with the tomatoes being just okay and the mozzarella being a bit firm for "fresh," almost like a hard swiss. Their iced green tea was, as always, a refreshing treat. Overall I think their baked goods are surprisingly good for a mall chain.
  9. Is it India, with their naan, kulcha, and paratha? Is it Iran, with their naan, sheermal, and sangak? Is it France, with their baguettes, croissants, and brioche? Is it Peru, with their pan chuta, pan de yema, and pan cachanga? Is it America, with their corn bread, sourdough, and fry bread? Is it Kenya, with their coconut-milk chapati? Ethiopia, with their injera? Nigeria, with their puff-puff? Or is it somewhere else? Given that the best examples of these breads are found (for the most part) in their native regions, it's going to take one hell of a world traveler to answer this question with any authority.
  10. Hey - anyone with experience making naan? On skillet or baked? Anyone try grilling? Having a little dinner party and wanted to see if I can make at home rather than buying it. -S
  11. Bon Fresco Sandwich Bakery opened a few weeks ago in Columbia and brought sandwiches and bread that rise immediately into my favorites in Howard County. Great ingredients. It couldn't be more simple, but it feels less and less common to find delicious food that tastes like someone was paying attention. Certainly rarer at a casual sandwich joint -- where the chains make their money with interchangeable ingredients. Bon Fresco's sandwiches are exceptional. Thick $6.50 sandwiches that each have several great ingredients. Thick slices of real roasted pork loin with grilled squash and a spicy sauce. A pile of salami that looks more like a gourmet deli than a sandwich shop, topped with green-leaf lettuce and cream cheese. Cream cheese? We would never put cream cheese on salami, but Bon Fresco offers this kind of inspiration in everything from tuna to turkey, prosciutto to grilled vegetables. These are sandwiches with real flavors. Each ingredient stood out, and it came together with the beauty of Thanksgiving leftovers -- a simple sandwich made scrumptious because someone spent an entire day cooking the parts. Of course, great sandwiches start with great bread, and Bon Fresco's baking is every bit as attractive as its meals. In the open kitchen, Bon Fresco bakes baguettes, ciabatta, focaccia and other loaves. You won't buy better bread in Howard County. This is the bread that I love -- crisp crust, light interior. They're sandwich breads so they don't have filings or flavors. We ate two ciabattas right out of the oven. So hot that the crust cracked rather than tore, and we juggled pieces as we drove home and wolfed them down. We brought home a separate baguette, and that bread holds it own with Savage's Bonaparte Bread for sandwiches and French toast. Again, these are sandwich breads so the inside is more perfect white loaf than the famous, yeasty French bread of 2941, but they're spectacular warm and worth the trip over anything that I have bought in a supermarket. This is a great place for lunch or to just pick up bread to bring home for dinner. Check out the salads. There is a rotating selection, and the Israeli coucous and the curried chicken salad looked spectacular when I visited. When a place pays attention to ingredients like Bon Fresco, simple dishes like tomato and mozzarella become worth a few minutes' drive. Bon Fresco is just off Snowden River Parkway on Oakland Mills Road. Like so many Columbia joints, you can't see it from the main road, and I hope that people will search it out. $6.50 was pricey for a sandwich without even chips, but I think Bon Fresco is worth the money. Plus, I have heard that Bon Fresco has already started adding some side salads to their sandwiches, and the owner has told people that they're working on a recipe for potato chips that they'll make there.
  12. Atlanta Bread Company. Not sure if anyone has eaten at this open deli, but wanted to let everyone know that anyone running errands out in the Dulles area should stop by for lunch.
  13. As long as the bread has not gotten moldy, there are lots of things you can do with "stale" homemade bread: a strata, or savory bread pudding. Just allow the egg-milk mixture to thoroughly soak into the bread before baking. Lots of additions work well with this: thinly sliced winter squash, onions, mushrooms, cooked greens. A sweet bread pudding. Cubed and sauteed with olive oil, garlic and sprinkled with cheese for croutons. As a thickener for rustic soup with a thin stock, like ribolitta or garlic bread soup. Put a hunk of the bread in the bottom of the bowl and ladle the soup on top.
  14. Here are two photos from a Pain de Campagne that a friend baked for me this morning at 8AM. I'm not a baking expert by any means, but I think that, for an amateur baker, this is a remarkable loaf - it's made with sourdough starter that's two-years old, and has a wonderful crackle on the crust, without much of any transition into a very moist mie, with the moisture very evenly distributed throughout the entire slice (which was cut directly from the middle of the loaf). It's a pungent sourdough, with a strong flavor that's complemented by the slight char. The inside is slightly darker in color than I was expecting, but not much. Do we have any baking experts out there? If so, can you tell anything pertinent from the pictures? My only comment (and it's an observation, not a criticism) is that this is a surprisingly moist loaf, but it's not unctuous; it's almost "wet," although not to a fault by any means - bites without crust are almost reminiscent of wheat-based injera to some extent. I really like this bread, and I think a little salted butter or blackberry preserves will make it better still. Comments welcome (and no, I did not bake this bread - I wish).
  15. I think Breadline has changed hands as well. With regard to the breads sold by Dean and Deluca, I understand that they are baked by Gold Crust Baking at the corner of Rt. 1 and Monroe Avenue in Alexandria. I understand that GCB also supplies the White House mess.
  16. La Bohemia has opened. The two friendly guys from St. Michel are working the counter (and baking). The new owners are from the Czech Republic. They are starting slow- all the breads and pastries are made the way St. Michel made them and with the same ingredients. I bought some canneles and a bread pudding cupcake and thought they were delicious. They plan to slowly roll out non-French items such as a Bulgarian bread and a dark, rye-based, sour Russian bread. The co-owner says she has a special honey cake that will be coming soon. They are eager to hear feedback and suggestions for additional products. Really a good group of people making good products that should get our support.
  17. This is ... incredible. You just have to hope you don't get one shaped like a hand.
  18. My husband is a keen bread baker and his birthday is coming up. I'm looking for a book that has some interesting extended techniques but that's suitable for home baking. I'm seeing a lot of volumes that get rave reviews, but when I look at the recipes, I see quantities and yields that strike me as much more suited to commercial production than to home baking and eating. Any good suggestions? Suggestions also welcome for other good gifts for a baking enthusiast!
  19. anyone out there bake bread? if so, what types? where do you get your recipes? any secrets? i have been baking this weekend; and have been making a rustic boule, mostly white flour, but some whole wheat flour. my secret is the la cloche i bought at william-sonoma. it works. really. beautiful crust.
  20. Mrs. TJ works in DC and, in the past, she has come home with wonderful goodies from Marvelous Market. Sometimes brownies. Sometimes gingerbread. Sometimes these fruit and nut crisps (think really crisp 'bread' slices of this stuff -- with salt!). Their stuff in general used to be like food-crack. So she stops by there last night and is completely dismayed that they had posted a sign that they were now outsourcing their bread production, in part, to a 3rd party bakery. Apparently it is not just the bread. Grrrrr.
  21. Sourcing good bread is easy considering Bonaparte's serves the greater DC/Balto area....
  22. A lot of bakers make good bread that I like. The sourdough and the rye from Atwater, the Pugliese from Quail Creek, even the some of the corporate artisanal stuff from Pain Quotidian. But I am increasingly convinced that there hasn't been a decent baguette in this town since before the Bread Line got sold. The other day I broke down and bought a baguette from Marvelous Market and it seemed as good as anything around. It's all edible. It's none of it memorable. You know what I need: a rich brown crust that audibly crackles as you tear through it, enveloping a creamy, bubbly mie that taste of yeast and heaven and the finest flour. And, speaking of heaven, coming back from the morning errands to a crispy little ficelle smeared with sweet butter and enclosing sliced of hard salami or saucisson sec, washed back with a rustic red wine is pretty close, as well. I don't think they exist at all any more. Any suggestions? (Anyone suggesting Bonapart Bakery will be shot, by the way). --- [The following posts have been split into separate threads: Fresh Baguette (Rhone1998)]
  23. A horny hexapalegic octopus? (Me taking a Rorschach test is not unlike Gilbert Gottfried telling The Aristrocrats.) Me, I just had an awesome sandwich: Cowgirl Creamery Mt. Tam cheese, brought up to room temperature, and slathered between a toasted baguette from the underrated Bread House (formerly known as Baguette Republic; originally known as Bread House; bakery and wholesale operation based in Sterling) in Falls Church. Cheers, Rocks The Bread House in Falls Church (which was in some way related to Tazah Fresh) is closed, and has been replaced by Teo's Bakery.
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