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Chef Shogun

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    Lyon

    in France: Dining

    Posted · Edited by Chef Shogun (log)

    bleudauvergne: I scrolled to the end of the thread, as I usually do, and was like 'You know? That photographic style looks familiar..." and sure enough! Welcome back! :biggrin:

    Foods you're embarrassed to hate

    in Food Traditions & Culture

    Posted

    Mussles, so far. Now, I haven't had many, and I suspect I've never had really good mussles, but so far, it's not happening. I'm trying really hard with gin, too. Need somebody to make me a proper Martini. I remember being none too terribly impressed by a canned fois gras product they passed around at some point on France (Puttering around Perigord, Bordeaux, and Aquitaine [then Switzerland] in the name of geology), but I'm definately willing to give it another shot, especially sauteed, which always makes me drool during cooking shows!

    Ultimate Peanut butter sandwich topic

    in Cooking

    Posted · Edited by Chef Shogun (log)

    Marionberry butter

    I didn't realize he made butter! Does it have crack in it? :unsure:

    Clear your cards, folks, we have a winner!

    As for me, a simple PB&J of Skippy or Jiff peanut butter, chunky or smooth, depending on mood, relative humidity, time of day in Indiana, and whether or not I want chunky or smooth peanut butter. Smucker's gelatinous strawberry product. Two pieces of Arnold's "Hearty Classics" Healthy* Multigrain bread. Cut on the diagonal. Three slices if it's my work lunch, with the third seperating the ingrediants. Maybe a side of Spaghetti-Os with hot sauce, perhaps chips, if they are availible.

    -- C.S.

    * Wait, this stuff is good for you? Eh, whatever, it's pretty tasty, for store bread.

    A Chat with John Wabeck

    in D.C. & DelMarVa: Dining

    Posted · Edited by Chef Shogun (log)

    I promise this isn't going to become a daily question but what was the happy hour special for today? I was planning on going, but I decided I was too shaggy looking/feeling to be seen in public among polite company (Damn you Gillette Empire! Daaammm youuuu! ::shakes fist:: ). To that end, I have decided I need to boldly Zipcar out, in what promises to be driving rain, to Old Dominion Brewery for tasty growlers.

    So, what'd I miss? See you...perhaps tomorrow! For now, though, a bowl of leftover red potatoes/onions in creme fresh and away!

    In praise of ice cubes - espresso that is

    in Coffee & Tea

    Posted · Edited by Chef Shogun (log)

    Alright! My Coldbrew concentrate has arrived. Problem is the half gallon jug isn't equipped with the ACT Mouthwash-style squeeze portioner that the smaller ones seem to be. What's the general ratio? The bottle says an ounce to a 'glass' of water or milk. They've got a website but it's not loading.

    Phaelon56: The 'pathological case' with the Frappuccino is the Venti Java Chip with whipped cream. It's up there at 650 calories with, or 510 calories without whipped cream.

    -- C.S.

    Update: Website works now...problem was mine, courtesy of a roommate. This stuff is good! Where has it been all my life??

    Hookah Bar

    in D.C. & DelMarVa: Dining

    Posted

    Deliad: I can admit to a bit of experiance in this particular area. Here's a short list of DC area bars. This trend is/was pretty big among GW students. Especially, it seems, among members of the engineering fraternity I'm in. We'd go out after parties for food and shisha, and sometimes even have it AT parties, if they were at friend's houses who had pipes. It's always fun with a group of friends late at night, with an assortment of dips and naan, and a couple pipes. Never liked returning home at 3 am, starting to sober up, but needing a shower before crashing unless I wanted my bed and room to smell like strawberry or mango smoke for the rest of the weekend.

    Sahara: Georgetown, near the big movie theater, closer to K than M. On the hill there.*

    Good food. Actually, quite decently acceptable food, especially the dips, and rice pudding. Pretty good shisha, but try to avoid the house blends**. They're pretty hit or miss. Very busy on the weekends. UV lights and paintings of tigers on velvet on the wall.

    The Prince: Georgetown, Wisconsin and...the first or second street on the left when you turn off of M.

    Kind of small, cramped, dark. Never had the food but I hear it's ok. Has some connection to Sahara, but I forget what, not that it matters too greatly.

    Mehran: Penn Ave, near the foggy bottom metro.

    Small Pakistani place, with food that you'll either like or hate. Personally, I like the butter chicken. Shisha upstairs.

    This Cyber-Cafe Place In Dupont: Dupont, somewhere.

    I've never been, but I've heard from friends who were satisfied enough. Only shisha bar I know of with a liquor license. Drinks were reportedly very expensive. No word on food. Go or not, I guess, if you're in the area.

    I'd recommend Sahara, since the food is good, and it has less of a 'sketchy opium den' sort of feel that The Prince has.

    -- C.S.'s evil twin, "Saucier Shogun", and the only person in the world it seems who doesn't like the damnded 'double apple'.

    * I'll bet you didn't know this, but back in the Scouts they called me "C.S. the Human GPS" for my keen sense of 'knowing where stuff is'.

    ** Even though a friend of mine came up with a few of them. When we'd go with him, he'd 'call' a few blends off-menu that were sometimes very good. Think the citrus blend was pretty good.

    DC & DelMarVa Boys' Club

    in D.C. & DelMarVa: Dining

    Posted

    Hm, yeah I'll buy that.

    Now, there's nothing wrong with getting together with the guys for a drink at a dive (Or as close to a dive as we probably get in downtown). In fact, in light of the last three days, I'm all for it! But eventually we're going to have to have a food and drink tour to rival or exceed that of the girls'.

    A Chat with John Wabeck

    in D.C. & DelMarVa: Dining

    Posted

    As for deviled eggs? You know if I tell you then I have to make them for Morela.

    Let's do this - Do the standard deviled egg style, jack up the deviled bit with some lime and chili, then top with duck carnitas hit with some good BBQ sauce. Scallions. Some pink bubbly, it just might work.

    :blink:

    Field trip!! You know this is going to be a standard question to a Q&A chef from now on.

    Cachaça

    in Spirits & Cocktails

    Posted

    Attempt #2!

    Have to admit I deviated a bit from the standard formula, in that I used half a Valencia orange I wanted to use before it went bad. Used the suggested three tbsp of sugar and hot water to make the paste. Seperated the orange flesh from the pith, since like the previous limes, I had already taken the zest for infusing. The orange slices remained largely intact though muddling, so should be tasty when I'm done! Realized I forgot to let the orange sit in the sugar paste for a while, but it's still good! Better than the first attempt lime.

    Mead

    in Beer

    Posted

    Mayhaw Man: Are there in fact any good commercially-availible meads, or are all the good ones homebrews? I know here we can get Chaucers and Life Force, and at least one more. Any of those drinkable? Anything worth seeking out?

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