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Found 15 results

  1. What are your favorite kimchis (brand/type) and where do you buy them? I love kimchi when I get it out at a restaurant, but I never seem to buy ones that I really like, I feel like sometimes they have too much tang and not enough heat maybe. I don't know. I just feel like I could do better. What are your favorites?
  2. Boy, I baked - or tried to bake - two Russet potatoes (organic, purchased at Whole Foods) that simply would not get soft. I baked them at 450 for an hour (more than enough to conquer the toughest of small potatoes), could not stick a fork in them, so microwaved for 3 minutes. They were *still* so hard that I couldn't separate them out with a fork. "Potatoes that Will Not Cook" on idahopotato.com
  3. This is an odd one: A Potatom is a single plant that produces both potatoes and tomatoes. Vreugdenhil Young Plants (the corporate owner (?) of Pick-&-Joy) is based in The Netherlands.
  4. 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 c
  5. 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, es
  6. "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
  7. 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, b
  8. 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
  9. 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.
  10. 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 mig
  11. 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?
  12. 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 epic
  13. 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???
  14. When *boiled*, it is slimy. You've obviously never had the $1.99 deep-fried version at Po' Folks.
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