Gastro888
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Posts posted by Gastro888
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(Hey jm chen, when did you go and where did you sit?)
We had the BLT panini, fry plate and steak & eggs. The food was quite tasty as always with great service from Kate. (She rules, FYI!)
BLT panini was delish. I completely forgot to put the tomato condiment on it and ate it separately from the sandwich. Faux pas, oops.
The donuts were great - as usual. Yum.
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You can cube it and steam it with some chopped Szchuan pickles and dump the lot (when it's done) over a bowl of noodles. Simple, easy and oh so tasty.
Too bad it's not winter - I'd suggest you take it and make "lap yook" (Chinese air cured bacon) with it. THAT is good eats, hands down.
Pork fat rules...
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I think it's an Asian thing - perhaps to make up for the fact we don't have alot of dairy, white sugar and bread in our diets!
(What's really yummy is to do this with fresh soft rolls from the farmer's market. Oooh yeah)
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Hard like dried out brown sugar.
One thing about working the BOH is that you don't have to directly interact with customers who were nasty to you. But on the flip side, it was always nice when you had pleasant customers who were friendly to you.
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Buttery-Sugary Wonderbread... That was a nice memory, I didnt eat them myself, but my dad loved them. It didn't have to be butter, he seemed to prefer magerine.
My favorites as a kid were:
Store Bought:
Entenmann's cakes: the buttery tops of the Pound Cake...
And NOBODY understands Peanut Butter and Hellman's Mayonnaise.
Ai ya! PB and Mayo?!?!
Oh my gosh, ENTENMANN'S!!! They don't make their all butter pound cake anymore like they used to. Man that joint was the bomb. It was goooooood. But now they have this sickly all butter cake that tastes like all margarine. Ew.
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I wonder if the owners/managers read this site as I've noticed the Palena website hasn't been updated in a very long time. It'd be great if they'd post the menus and stuff on the website so you could know what's on board.
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Woo hoo, another Palena meal for me tomorrow! Yippy!!!
*SO* looking forward to the lovely donuts...ahhhh.
I'll have to convince my dining companion to order the burger as I'd like to try something new.
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Joong means DRAGON BOATING as well. Our festival is in 3 weeks here in the DC area. I'll be begging my mom to make some Toisanese joong (heavy on the lieu please) for my team. Oh wait some of them can't eat pork...I'll just eat their joong for them. hee hee.
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Squab tacos? Huh, interesting. I prefer mine fried with lemon slices and Szchuan peppercorn/salt to dip in.
Yes, the restaurant is rather tucked away on Pell but at least you weren't on the UWS trying to get to CT. And the food was worth the hassle, eh?
Too bad you didn't have a couple more people - if you had a number closer to 30 you would've gotten 3 tables instead of 2 - more food to enjoy!
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Cereals I love but can no longer find:
Sunflakes
Cookie Crisp - w/out the chocolate chips - vanilla flavored
Cereals I grew up on:
Rice Chex (leave it to mom to make sure I got rice 3x a day!)
Cap'n Crunch
Honey Nut Cheerios
Cheerios
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See, what was there to be afraid of?
I'll do my best to refrain from smirking and doing the "I told you so" dance.
Glad to hear you had a good meal. As for the foul with the head on it, you probably had goose if it was big or squab or quail if it was small. Sounds like you had a very decent meal. For $50 a head, what you had was reasonable. FYI, you can go to most large Chinese restaurants and order a banquet menu like what you had - the restaurant will work with you to design a menu or you can use a preset menu. You must have a minimum of 10 people (ie, one "table") in order to do so.
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I would just about give anything to have some fresh pineapple from the islands, a big o' bowl of poke, and huli huli chicken...ono!
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I'm still not totally giving up the idea of trying something like this. But it's probably best to try it out a few times on willing friends before an undertaking like this.
Maybe we can have a cook-off featuring banquet style dishes. There are some dishes that can be prepared relatively easily at home.
Like what? I can't picture jai gee gai being easily prepared at home...
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If ya check out the title, it says "glutinous rice flour dumplings"...just gently pointing it out to you.
In reference to my previous statement, I was describing how rice flour is sold in our area.
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Ai ya...I only promised a recipe! hee hee
Oh yeah, you can substitute whatever meat you'd like however you MUST have the waterchestnuts, dong goo, scallions and cilantro.
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Try them out for catering. If you're looking for good korean places there are some really good ones. Let me know and I can send you name and directions to these places.
As for the next party for us, it will be the annual summer bash. We usually do the grilled meat thing but I hope to do a pig roast someday. May be this will be the year. I've heard about these "chinese box" for roasting pigs. Actually invented by couple of guys from miami. anyone use it?
Soup
Sweet, I would loooove a list of Korean places - either PM or post the names of a Korean place where one can get authenthic, non-Westernized food. And I want the name of what you think is THE BEST kalbi place.
Oooh Pig Roast...oh wow. You're lucky I don't know where you live as I'd soooo crash your party.
Never used a Chinese Box before but there was an article in the Washington Post last year about it. Try searching the archives.
Good luck!
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I agree - go to a restaurant. It is a HUGE undertaking to cook a Chinese feast at home if you've never done it before. Timing's critical as you want to get the wok hay but it's hard to get the breath of a wok in a home kitchen.
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Oh wow...only one working range?
No, the rules for Western dinner parties do not apply to Chinese dinner parties. You have a bunch of entrees, each with a different aspect to it.
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Yeap, they can be found in the USA. If you live in an area with a large Asian population go to an Asian grocery store and you'll find them in the frozen section. We usually use it for "dun" soups (double boiled). It's very "bow" - fortifies your health.
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Thanks!
What is a double cherry blossom?
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haha, interesting! I consider everything from Shanghai down as "south."
Funny, I consider anything that's not Cantonese as Northern! Hey, Toishan is alllll the way down South.... -
Where do I go? Geez, honestly I don't have a joint joint that I regularly hit for cha siu - I litterally go around and if I find something that looks good to me, I get some. So if you see someone peering into storefronts and scrutinzing the cha siu, it's a good chance that it's me! (hee hee)
Cha siu is not traditional American BBQ in terms of BBQ, that is true. But it's usually what's used to describe it when you translate it for non-Asians. I guess BBQ is used b/c people can relate to the sweet glaze on the cha siu as "BBQ". But I understand what you mean - there is no St. Louis style cha siu with a dry rub...LOL
Oh my god, no. They DO NOT have that on the sign out front. Oh lord. Aiiiii yaaaaa.
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Where do you get cherry blossoms to use as decorations? Do you just get them off the tree and wash them? Or are they available in stores freeze dried?
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Yes ma'am it is! Mom wasn't going to make it if she couldn't find water chestnuts. She ended up using canned chestnuts.
In regards to the liu, shoooot, what Southern Chinese person do you know who doesn't have a generous hand in the liu? We're all about the food, ya know! hee hee
Palena
in D.C. & DelMarVa: Dining
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I was outside, smack dab in the middle. Were you with someone else at the bar? I vaugely remember there were two tables as I walked inside towards the ladies' room.
Oh wow, I've never spoken to the bartender before...how'd he know I was on eG? Hmm.
The BLT panini is great. Definitely try that the next time. I've tasted the artichoke panini - very good indeed.
Yeah, Kate mentioned they'll be coming up with an iced coffee to serve with the donuts during the summer. My friend thought the hot chocolate was on the bitter side whereas I thought it was sweet. ::shrug:: I have no idea why, maybe it's a tastebud thing.