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eunny jang

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Everything posted by eunny jang

  1. eunny jang

    Rabbit

    You asked for innard-specific recipes, but if that leaves you with a whole bunch of rabbits left over.... Check out the Zuni Cafe Cookbook for the rabbit mixed grill recipe towards the back: I think Judy Rogers wrote it specifically to address the problem of trying to cook everything on/in a rabbit for one meal.
  2. eunny jang

    Tomato Sandwiches

    I LOVE tomato sandwiches. My parents are disgusted both by tomatoes and mayonnaise, but I insisted they buy both as soon as I read Harriet the Spy. Tomato sandwiches now make me think of reading on a hot summer afternoon, sitting in scratchy mid-summer grass, writing little spying observations in my notebook, and brushing bits of leaves etc out of the neglected sandwich before each bite.
  3. eunny jang

    Dinner! 2004

    wide rice noodles, red onion and red bell pepper tossed with peanut butter, soy, lime juice fish sauce, mint. ribbons of cucumber, salted and pressed, stirred with vinegar, mint, sugar, chile flakes. pork chops soaked in fish sauce, soy, lime, garlic, ginger, etc etc and grilled.
  4. Hand Grenades. (just kidding, of course. Grown-ups carry on, please)
  5. OK, so my sister is graduating from high school next week, huzzah huzzah. Her graduation will take place in the evening, on a weeknight, at Constitution Hall. Are there nice restaurants in easy walking (or short cabbing) distance? That's Foggy-Bottom ish, right? It would be an early dinner before the ceremony, like 5 or 5:30. My sister will probably want to go somewhere not-ethnic, something a little fancy (or that she'll think is fancy, anyway), but that desire must be tempered with ensuring that my (super-traditional, kimchee-and-barbeque eating, cheese-hating) Korean parents and grandparents will be able to find something not-too-weird-by-their-standards to eat (roast chicken and potatoes or somesuch). I don't really get to that part of town much. Thanks!
  6. eunny jang

    Dinner! 2004

    Friday: Salmon on the grill, with citrus, soy, blah blah blah. Saturday: Chicken breasts and polish sausage on the grill, some breasts with jerk, some with lemon pepper, some barbeque, spicy mustard for the sausage, blah blah blah. Sunday: Chicken thighs and rice, with peas and mushrooms, blah blah blah. Monday: HWE NAENGMYUN - cross-cut pieces of crunchy cartilage-threaded skate sashimi and cold potato vermicelli, slices of pear and cucumber and pickled ginger, all cloaked in fiery Korean chile paste and swimming in rice vinegar. Accompanied by delicious, salty, boiling hot glasses of beef broth to soothe the fire. Spicy, vinegared quarters of raw blue crab, kimchee, etc etc etc on the side. Nothing blah.
  7. And was he the same guy who decided to put this mysterious rock that fell out of a chicken into his mouth?
  8. eunny jang

    Black pepper

    I love melon and pepper. While some may think that "salt and pepper" in recipes is ubiquitous and perhaps unnecessary, salt and pepper, alone, is a whole flavor that is underappreciated. Utz Salt and Pepper potato chips. Steak au poivre, or peppercorn-crusted anything, for that matter. A properly baked potato is wonderful to eat with nothing but salt and pepper.
  9. In fact, the pasta polizei will come and break you if you do it. The ghosts of untold millions of Italian grandmothers will wail in the night. All of the flavor runs out through the break, a trick that should only be reserved for the calories of chocolate chip cookies. Sauce will refuse to stick to the pasta, run off on to the floor, staining your pants along the way. Dogs and cats will live together; frogs will rain from the sky. Pope Unctious XIX declared in his infallible way that God whispered in his ear the perfect and unalterable dimensions of the pasta box into which all spaghetti must be fit. Have you been breaking your pasta?!? HAVE YOU?!? Say ten Hail Marios and get a bigger pot. Heh. The carbonara carabinieri are far more dangerous.
  10. I am a huge fan of mackerel. I am told it's sort of a down-market thing, and my mom always rolls her eyes and tells me I have peasant tastes when I order it out with her, but I just eat it and smirk. I love ikura and amaebi too. I ADORE ika (raw squid). I like uni, but hate the aren't-i-clever "what does uni (Eunny) taste like?" joke and its many related cousins, so rarely order it
  11. I'm a big fan of the Tastee Diner location in Laurel. It's not really crummy-but-good, just kind of crummy, but the corned beef hash there is always cooked in big crisp-on-the-bottom-creamy-on-top slabs and the over-easy eggs always have lacy, crispy frizzled edges (which are just how I like those two things). Plus, no one blinks if I ask for maple syrup to put on my sausage. PLUS, they always have a different 50's era Americam-history-themed activity place mat every time I go (connect 2,345 dots to complete a complicated scene depicting the beaches of Normandy on D-Day! Fill in all the State Capitals and the year of each state's admittance to the Union! If you can't, you're a Communist!)
  12. eunny jang

    Dinner! 2004

    Last night I made a classic American lasagna, swimming in red sauce with lots of sausage, ricotta with spinach, and some good mozzarella and parmesan. Watercress with anchovies, parmesan, lemon and olive oil. Boring, but lots of leftovers to get me through the week.
  13. I like this with white onion, irresponsible amounts of mayonnaise, parsely, salt and big chunks of cracked pepper. I think vidalias might be too sweet to justify enormous gobs of mayonnaise, and thus not a good choice. make pickles with those vidalias!!
  14. Re: Baja Fresh, dig the black salsa there. Dig the thoughtful molcajete of fresh, chopped cilantro, but not so able to dig the fact that it's always composed soley of mangled stems
  15. Thaiphoon (DC) Thaitanic (DC) Both awful (names) in my opinion. But nothing's worse than Blimpie's Subs.
  16. I go with: A steak bowl No rice Black beans Peppers and onions Pico de gallo Hot salsa Sometimes cheese Lettuce. If I'm really hungry, I'll get the above but in a tortilla. In any case, doused with green tabasco. Edit: stupid prepositions.
  17. lots and lots and lots of tabbouleh (as someone noted above, with more herb and less wheat) scooped up with big spears of romaine ice water.
  18. I don't send food back if I don't like it. I'm an adult; presumably I know what I do and do not like to eat. If I was trying something new, I was prepared for the possibility that I might not like it. If I felt that the dish wasn't a good value, that the portions were too small or there weren't enough truffles or gold flakes or what have you, I'll make a note not to return, but it's innaproppriate for me to punish the restaurant for their choices in serving size. Maybe I really think this plate would be stellar if the chef had made the decision to finish the sauce with a little more acid, or if he'd used rosemary instead of thyme. A dissapointment, sure, but I am not in the habit of punishing people for having tastes different from mine. The sense of entitlement people have, this sense of personal outrage, really bothers me. I don't go to restaurants to see what I can get for free. If I want food that I know will be prepared exactly, to-a-tee, how I like it, I'll cook for myself. I know people who go out to eat with the intention of making a fuss, waiting for one false step from the kitchen or the service. I don't eat with those people.
  19. eunny jang

    Dinner! 2004

    We made an easy-pleasy spring-ish dinner for the moms: A whole salmon, stuffed with breadcrumbs, mushrooms, onion, garlic, paper-thin slices of lemon, parsley, etc etc. Tied and tossed in the oven. New potatoes with dill and butter. Absolutely excellent creamed spinach. Big green salad.
  20. That would be a sad thing indeed...18th Street without pomegranite chicken would not seem quite the same.
  21. Pirates eat ramen in their pajamas while using their school's T1 line to download movies that are still in the theatres. Heh heh
  22. Merrily make a delicious-looking souffle base with parmesan and the last bits of the stilton and herbs and perfectly, lovingly hand-whipped egg whites.... And belatedly realize that I have absolutely nothing appropriate to bake it in. It made for some really good scrambled eggs though.
  23. The way that soft shell crabs are identified is when busters crawl into the traps and the crab guys identify them and put them aside, They are then put into shallow tanks (which have to be checked every three hours 24 hours per day) and held until they shuck their shells. I don't see why lobsters would not be the same situation, unless lobsters head for a hole as they innately realize that they are about to molt. The possibility is tantalizing. I'm positive I remember reading somewhere (maybe Marc Bittman?) that lobsters do of course go through a soft-shell stage, but that the flesh of a molting lobster is watery and unpalatable. The question certainly bears investigation, though.
  24. Judy Rogers talks about making deep-fried eggs as part of her fritto misto. You crack an egg into oil, catch it on a big bamboo spider or somesuch, and it will have perfectly poached in the time it takes to fall through the oil. You could even try it, i suppose, with really fresh eggs, dropping them in for a second just to get set, then rolling them in crumbs or panko, and giving them another few seconds just to cook the white. The possibilities...are endless!
  25. eunny jang

    Dinner! 2004

    I made (half inspired by Jake's dinner and half by the food cliche thread): homemade flour tortillas (I had no idea these were so easy!) rice with cilantro and lime black beans cooked with onion, garlic and epazote jerk-ish chicken (bone-in thighs for $.79/lb!!) and red onion, the chicken taken off the bone and the whole mess tossed about in oil, lime juice, soy, oregano, thyme, some rosemary I had lying around, cinnamon, allspice, cumin, a little sugar, and lots of finely minced serrano. Grilled crusty on a two-burner cast iron grill pan thing. MANGO SALSA
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