Chef Shogun
-
Posts
655 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Chef Shogun
-
-
So, what's the word?
-
Well, pretty much sweated out half a sliced sweet onion in butter (In the end I think the onion was pretty much expendable), then turned up the heat a little and threw in quartered carrot sticks and let that cook for a couple minutes. As the carrots were approaching near-tenderness I added a little bit of turbanado sugar to melt down, and about a teaspoon of the five spice powder, and tossed the whole thing to combine and glaze. Don't want to go too heavy on the sugar, or the carrots will be too sweet (They almost were, but I was expecting more punch from the sauce for the fish to have to balance out). You're not looking for a sauce, really, as you might be when you glaze apples for waffles!
Thanks for the question!
Re: Butter chicken:
-
Ack, guess I should have queried, but if I knew you would have been back that early I would have gone. I have stuff going on Sunday evenings and I assumed it would be an all-day thing! Oh well, next time!
-
Behold ye mighty, and lament!
So...I do that little write-up, and one of my roommates comes home, and asks what smells so good, so I send that to her:
"Wow, that looks great!" --Her
"Thanks, it turned out really well." --Me
"So, wanna go in on some pizza?" --Her
"Um...that thing I just sent you; I ate that. I'm set. Thanks, though.
" --MeAnd...scene!
P.S. Anybody for lunch at Jaleo Crystal City tomorrow?
-
Sea bass, pan fried and finished with a sake reduction and green onions, with side of Five Spice-glazed carrots.
Plating didn't go as I imagined, and I broke the fillet in the process (
), but it tastes good. Sauce wasn't as 'strong' as I expected it to be, with the juice of half a lemon being the bulk of the flavor. The sake packs a punch, so I expected it to hold up better in reduction. Maybe hit it with miso or dashi next time. Also, forgot to buy nori to cut into strips and fry as a garnish. The carrots were the big winner...nice and tender, flavorful, and aromatic. I assure you the onions aren't as incinerated as they look! Breakfast tomorrow: Fritata with leftover udon (Tied in a bunch with a green onion stalk...thought it would be clever to have it stay together, but it just cooked to a solid block!), rest of the onion, and...whatever else is around!
Foodman: Oof....wanna trade? Did your sake stay sake-y when you reduced it? I was really expecting more sake flavor than what I got. I wasn't even using very good sake, so it wasn't delicate on its own!
-
HEY! You leave Hamburger Hamlet alone! There's nothing wrong with $2 mini burger pairs (A whole array of $2 apps, but the burgers are the question here!) and $4 large beers after work! That said, we've had stale bun problems with them before.
Edited to recall: Oh yeah, we're probably not talking $2 happy hour mini burgers, but an $8 normal burger, which has a different set of rules and expectations attached. Never had their normal burger...boss did once, and it looked alright. Well, whatever...their happy hour is still pretty good on its own!
-
I don't have a wide enough burrito experiance to really call it, but I'd like to see at least an honorable mention conferred upon The Burro in the 2000 Penn building. They do good work, in my opinion (They get very mixed reviews from people...either love them or hate them)! Everything is always fresh, and they're doing a great job holding their own against the three+ (!) other burrito locations within a block or two/three*, plus the Chipotle on M that GW students will happily trek to. That's what always gets me...Chipotle is alright, but is it really worth the half hour round trip? No. No, it's not. Guess it's good they're walking some of it off, anyway. Baja Fresh wins out over Chipotle for the corperate burrito prize. I wouldn't accuse Chipotle of ventworm nut-suckery nessesarily, it's just not as amazing as 'everybody' seems to think.
* Baja Fresh, the new GW burrito place, and the campus burrito cart lady, plus one more I can never remember (Might be out of range, anyway). We in foggy bottom like our quasi-Mexican cuisine!
-
Layalina is the greatest. I want to go get stuff from there right now and eat it at home!
PS: Anyone coming downtown tonight, heads up for IMF protest stuff; road blocks, barriers, paper parking signs that have potential to ruin your lives...
They're still out there.
Oh, is THAT what the constant sirens and whistles and helicopters all day were about? That was driving me clear out of my head this morning (I work across from their 20th street building). Furthermore, I had to take a totally round-about route to Breadline for my friday cod and fries!
This weekend? Nothing much...probably stay in and cook tomorrow. It's so sad...Saturday is my only real 'cook something big or involved' day. What's Jaleo like for lunch at the bar Sunday? Monday I'm definately thinking Palena. Definately, definately Palena.
-
Chef Michael:
First time caller, long time 'really want to go to Ray's the Steaks'.
How do you like YOUR steak? I'll let everybody else handle the hardball stuff!
-
Hey, how about those Yankees?
Weak on the issues. I need a candidate who puts their stance on the key issues right out there the table. As far as I can tell, The Yankees just play baseball. What are they hiding?
No Firefly for me tonight, I'm afraid. Considering making a maiden voyage to Palena this comming Monday, though!
-
I just started drinking coffee on one of my later stays in Japan during High School, so I was a big fan of the Kissaten. My favorite was in the Sogo in Hiroshima. It was this Amish-themed place, which I thought was just hilarious, though I can't remember the name. Fortunately, it wasn't nearly as silly as a something-themed place implies. Bet I have a picture somewhere, too. Of course, I also bet that picture is in CT. Anyway, the staff, entirely female IIRC wore these Amish girl outfits, which, again, was quite the amusing thing in my earlier youth. The kicker, and the thing that brought me back, after the iced coffee and snacks, was a 'blue and white'-style plate on the wall with an Amish country road scene with "Intercourse" written on it.
I remember going to a few Renoir-type but non-Renoir joints, and those were always varying degrees of nice, but that Amish place was always my favorite. It was like what Starbucks wants to be, as far as a nice place to sit and drink coffee, before I had probably even been in one.
-
Tonight: Safeway! Or Harris Teeter if it's not raining, followed by router construction.
Tomorrow: Firefly for Weird Wine Night! Maybe. Considering, anyway.
-
So I go to this place the other week, for drinks after work. I was in the mood for a Martini for some reason, even though I'm not the biggest gin fan in the world. The bartender seems nice...asks how I want my martini, then shakes it even though I asked for stirred, but it was a nice gesture. Next drink: my first professionally made caipirinha, made with '51'. Very tasty. Beat the heck out of my ham-fisted and almost certainly yahoo-assed attempts at home. Think I need to go for more lime and sugar. I bring my (empty, of course) glass back to the bar to cash out:
"How did you like the caipirinha?" --Bartender
"Oh, I liked it a lot! I keep trying to make these at home, but they never come out so well. Certainly not this well!" -- Me
"Thanks, glad you liked it. " -- Bartender
"I think I need to use more lime in mine" -- Me
"Well, the thing with these is, you have to go out and get cachaca" -- Me
"........
" -- MeCachaca! Is that what you use in these?! Well, I'll certainly be going back, anyway!
-
Yeah, by the end of the week they'll probably be running low. Best day to go, I was told, is Tudsday, since they get their big delivery monday (and are closed monday). Was there last night and the place was busting at the seams.
-
Get thee to Cheesetique and buy the raw milk Pennsylvania Cheddar. Now. I'll wait. GO! Jill was really excited about this one, and with good reason!
Alright, in the interest of full disclosure, I went with the Four Star cheddar I had heard so much about here, and was quite pleased. Good call on that! Plus more Great Hill Blue, some reggiano, salami, and serrano.
Finally: Try the marinated dried yellow tomatoes on the plate on the front display case. Awsome.
-- Cheese Shogun
-
Tonight: Cheesetique!
-
Screw the formal event. We need to find out whwere he's drinking afterwards!
Excellent point.
There is an event at the Press Club as well on Tuesday, November 23, 2004.Who's up for going?
I'm in, barring the bad luck that seems to accompany my trying to get to events at the Press Club...been trying to get to one of the Glenlivet tasting things there for a year now, but there's always something, and I can't go.
-
Well, looks like you save $2 by joining first.
This is at Les Halles? The tour list I saw showed events at the Press Club. Sounds like it could be fun!
-
Alright, so are we going or what, here?
-
Bah....that I refuse to believe!Food that's worse than Chef Geoff's[Edited to more clearly aim incredulity]
-
I can turn a blind eye to any number of 'sots' as long as they still have those little chocolate biscuit things they had at the dinner!
-
Not the only, but probably the best, for better or worse. Let's hear it for Baltika 6 and Baltika 9!
Hmm. Perhaps I should go tonight. It's been a while, and I haven't had a good stout in ages.By George, that sounds like a....Brickskeller Run!
Also, with such a large list of beers, is freshness ever an issue for the more obscure choices?I've never had a problem with freshness, but they have definate problems with availibility. You are almost guaranteed to order something that they're out of at least once over the course of an evening. Certainly a few at your table will, anyway. I'll betcha a sixth or so of the beers on the list aren't in the fridge! Ok, probably not THAT bad, but it happens more than you'd think, and it's always frustrating! There are also minor problems with Waitron/Bar communications. Never sure who is to blame for these, but there will be at least one "Wait, this is the Steelhead...I wanted the Scotch Porter" over the course of the night.
-
-
Met up with MDT and Mr. The Stretch for my first lunch at Galileo, and cursed my job for keeping me away so long! The sandwich had today is no less than the grilled pork shoulder sandwich of the gods! Hoping the email list kicks in so maybe I can get a sausage sandwich before they stop grilling. One interesting note was the cannoli: very tasty vanilla and chocolate filling, but more of a smoother, almost pudding-like texture than I'm used to seeing. Roberto Donna is a hero for this!
Favorite Sandwiches
in D.C. & DelMarVa: Dining
Posted · Edited by Chef Shogun (log)
Breadline. Capitol Grounds. Breadline.
Breadline (17th/18th + Penn), as I am sure I've mentioned in the 'Breadline' thread, rocks my sandwich world. The Friday fried cod sandwich has become a ritual not to be missed, come Hell or law students. Also of note are their Cuban sandwich, the Reuben, and the spicy chicken Dhalia (with peanuts and fried plantain!). The only thing that's fallen even a little flat there was the BBQ pork, which I was really hoping to like. Not that I didn't like it, but it was a little fatty. In fairness, it was the end of their operational day, or near about when I got there, IIRC.
Capitol Grounds (21st + Penn, Conn + 16th?): I was really pleased to see a shout-out to them in Tom's chat last week or the week before, because they do good work but are oft overlooked in Foggy Bottom. Try the 'Three Cheese Grill' or the 'Sea Grill' (Tuna melt with basil - nice touch! Both of these should be ordered 'well done' to get nice crispy cheese around the edges), or the Cuban, or the Sausalito Veggie, or the Isabelle. Or anything, really. It is, as they say, all good. My next stop is the Reuben, which Breadline now has me hooked on. They also do respectable egg-based sandwiches in the morning. Capitol Grounds, like The Burro is another one of those small Foggy Bottom shops I kind of worry about sometimes, but they too seem to hold their own against GW (Ahem, now that meal plan is universal, there's no reason NOT to go!) and the chains. Finally, don't let the fact that a few of the sandwich types are pre-made and held in the side cooler in anticipation of final cooking scare you...turnover at lunch is brisk! It's merely a keeping-up tactic.
-- C.S.
"Number three, well done!"