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Chef Shogun

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Posts posted by Chef Shogun

    eGullet Outing at Corduroy

    in D.C. & DelMarVa: Dining

    Posted

    I dunno, the pork belly was in this really great, rich sauce (demi glace?) that I don't think would play nice with the scallops. I'm sure it could be made to work with pork confit, just not with the two literal dishes we had the other night, incredible as they were on their own (though I swore my scallop-allegiance to the roasted scallop in chardonnay sauce).

    Tom Sietsema's Online Chat

    in D.C. & DelMarVa: Dining

    Posted

    OK just one more - "My final gripe is on Citronelle. I have never enjoyed a single meal there. The food is more pretty than it is tasty." :unsure:

    I've never enjoyed a meal there, either. Maybe we should go try it out sometime!

    I hope you sit there with a bourbon on the rocks and have a good laugh.

    If you could have made it to the dinner at Corduroy last night, you could have done both!

    -- C.S.

    Assistant Director In Charge Of Puns

    Tom Sietsema's 2004 Fall Dining Guide

    in D.C. & DelMarVa: Dining

    Posted

    Ha! Love the last comment, paraphrased slightly:

    "Tom, I live in NYC, which is the greatest city in the world, and has much better food than Washington.  When I, with my sophisticated and discerning palate visited your backwater burgh, found that your starred reviews were not in line with what Bruni, Our God, would have given.  Your restaurants have no comparison to ours! Why do you suck?"

    You're right, Eunny, Tom's got the patience of a saint. I'd have lost it ages ago.

    Romantic Proposal Dinner

    in D.C. & DelMarVa: Dining

    Posted · Edited by Chef Shogun (log)

    Raviolini ripieni di polpa di pomodoro biologico alla salsa cremosa al pesto di basilico, translates to Little raviolis di polpa di pomodoro biologico alla salsa cremosa al pesto di basilico.

    That was a pretty lame translation. Technology to the rescue! The dish you ate was in fact:

    "Raviolini fillings of polpa of biological tomato to the cremosa sauce to I step on of basil"

    Congradulations! Jefferson must have been a great spot!

    Kitchen Notebooks

    in Food Traditions & Culture

    Posted

    I was doing pretty well with this for a while, but have slacked off lately. Think I was going a bit ambitious with it, and it became more trouble than it was worth. Each non-trivial meal got:

    1) Menu-type description of meal

    2) What I was 'going for'

    3) Ingrediant list

    4) Intended plating diagram

    5) Procedure (Up to here done before cooking)

    6) Prep start time

    7) In-process notes, if anything were important enough to stop for a second and write

    8) Cooking end time

    9) Post-mort wrap-up notes: suitability of wine pairing (with tasting notes, if first time wine), how'd it come out, anyway? Taste alright? Problems? Stuff to remember next time?

    In retrospect, I was approaching it almost like a programming problem, with extensive design, specifications, algorithm, etc. The more you plan, the better implementation will go. However, as in programming, documentation has a way of being really boring. In the end, you just want to get in there and hack away! Think that's why I haven't done a notebook entry in almost a year now :hmmm:

    -- C.S.

    for(int i = 0 ; i < carrot.length ; carrot.chop(), i++);

    The ACTUAL liquor cabinet

    in Spirits & Cocktails

    Posted

    My humble stash lives in a blonde wooden monolith of a Broyhill tv 'armoir'. Incidentally, it matches my bed and nightstand, but lives out in the undefined space next to the living room. It did, in fact, contain my TV once. It's pretty big, almost...too big, which is why it doesn't live in my bedroom. Amazingly, it's almost full up, which is very satisfying when you open it, until you realize that probably half the bottles have but a couple ounces left, and flavored party-grade Smirnoff and Bacardi products are more than well represented. However, all the basics - except tequila for some reason, but I'm on the case! - are covered in quality, and there are a few tasty suprises lurking in the depths. The booze lives on the TV shelf, with straws, cherries, olives, stirrers, books, and spouts under that. I'm thinking of storing glassware under the TV shelf, but I'd need a little side table to mix drinks, rather than having to haul everything to the kitchen, make the drink, then put everything back. The two big drawers can probably hold short counter-style wine racks.

    Annapolis and Eastern Shore Dining

    in D.C. & DelMarVa: Dining

    Posted · Edited by Chef Shogun (log)

    My sister is comming down from CT to visit, and is staying with some family in Annapolis. Well, not 'some family'. We're all related, in fact. Anyway, I'm going up there for dinner tomorrow, and have no idea what to suggest. They'll doubtless have a couple good choices lined up (In fact, that's what I'm hoping), but I should have something to toss in. Basically what I'm asking is, what's the Annapolis equivlent of say, Firefly, or the front room of Palena, or one of the other places I'd suggest for a tasty, low-key, never been there before but want to go, not blatantly wallet busting dinner if they were comming to DC rather than the other way around ( :hmmm: )!

    Thanks!

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