Gastro888
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Posts posted by Gastro888
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RE: OpenTable.com
Just called to confirm the reservations I made at The Oval Room tonight and was told that they were fulled booked and surprised that I got in but will take our res. anyways (wow! - nice!). Anyone had problems w/ OT.com?
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Anyone been to The Oval Room before? Going tonight for the 1st time with friends (yay Open Table!). Suggestions, anyone?
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Tea & Sympathy do a decent tea but try and go on a off day/off hour. Lord have mercy, I didn't realize how TINY that place was until I went there. It's like the size of a dorm room (well, maybe not THAT small but it's cozy). The tea sandwiches aren't half bad but the sweets are eh. Scones with clotted cream and jam - you can't go wrong.
I would say this place is more of a catching up with friends place than a high tea posh place. Think living room.
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Go down Bayard St. for your veggies. Buy 'em from the stands. Go to Dynasty for your one-stop supermarket stuff (frozen/pantry items) and Kam San for your pottery/crockware. If you want Chinese herbal medicine there's a place off Pell (across the street from the parking garage) that is reputable. There are alot of places that jack up the price and offer low quality stuff (for Chinese herbal medicine).
If I made any mistakes here, I apologize. I'm working on no sleep, car troubles and lack of coffee. *hooks up IV to Starbucks* Ahhh.
*Edited b/c, well, see reasons above.
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Korean restaurants in the States seem to use quite a bit of sugar and MSG.
.... But Halmoni would always try and slip a little in and giggle like a little girl when we caught her doing so. I can still hear her say to me, "No Aji-no-moto, no tastee good." It's true, her food always was sensational, tasted that little better than anyone else's, even my mother's. But somehow I don't think it was just the Aji-no-moto...
OMG. My parents (esp. dad) does the same thing. Without the giggling.
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Holla back, spaghetttti! I totally agree with you.
I could eat a whole one in one seating. Dang!
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Another voice for recipe sharing! What's the difference between NYC cheesecake and Japanese? Could someone please explain? Thanks!!
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Congrats on the new lil' one!
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Based on what y'all said, I guess the one I had in the MD suburbs wasn't prepared right. They gave me a sample and it was oily and lacked any substance. There wasn't any mouthfeel at all (except the oil slick) and there wasn't a deep, rich, chocolately taste.
I'll stick with Lake Champlain hot chocolate instead...
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Rachel, I apologize for the delay but the name of the fab tuberose soap is: Kopa Haiku.
The website is http://www.kopahaiku.com. It's the best. The label I have from 2 years (!) ago still have a faint scent to it.
I miss Hawaii.
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What's "PDA crap"? I'm guessing since it came up in the context of snogging and being schmoopy, it's got nothing to do with a Palm...
Public displays of affection - people stroking each other, being all overly touchy feely and lovey-dovey mushy-wushy. ICK! Reaching out and stroking the person's hair, face, neck, etc. It's ok in VERY moderate doses but I just dislike PDA in general.
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Total Greek Yogurt. The buck stops there.
Another reason to love Greece.
Viva Hellas!
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Sugar? Really? Why sugar - to balance out the flavors? And coriander? That's starting to sound more SE Asian. Neat.
Here in the States, the Korean restaurants don't have coriander in the dipping sauces. Then again, I'm Chinese, and not Korean so how would I know?
Yes, sugar. Much of Korean food served in restaurants is way too sweet for my taste - sugar is a big ingredient that is often over-used in dishes like bulgogi. But a little definitely gives just the right taste.
As for the coriander, you're right, it's not really a usual Korean flavour but my mixed background - Korean, French, born in Mexico, American living in England - results at times in a fusion of flavours that seem, well, just so naturally right. In fact, sometimes cho jang with coriander is so right (especially as a dipping sauce for meat fritters) that nothing else will quite do. Try it: it's really outrageously good I assure you!
Rock on, I'll give it a shot! Sidebar - your background sounds hecka awesome!
I don' t know what authentic Korean food should taste like as I'm not Korean but I heard that the food around here (DC/MD/VA) area is kinda oversweetened.
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Anyone else out there learn the "proper" way to shake the furikake onto your rice?
My husband taught this to my children, you hold the furikake packet (or jar) in one hand over the rice and gently tap the wrist with your other hand.
I suppose my furious shaking over my bowl of rice is noooot so proper?
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I keep a can of Furikake at my desk here at work. *grabs can*
Katsuo Fumi Furikake - Bonito Flavor.
This is a great invention! Luv the stuff.
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Face to face, none of this side to side stuff. Way sexier to have major eye contact across the table. Mmm.
Can I just say I HATE it when couples sit side by side and do the PDA crap during dinner. I'm all for people with their preferences but when people do the luvey dovey PDA stuff when sitting side by side, it's annoying. Perhaps it's a sign of my age that I say this? *grin*
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NYC rules for food, hands down.
spaghetttti - I saw the picture of the tarts on another thread and asked my mom to make some. It's been ages since I've had those! Could you PM me the address of the Mott St. joint you go to?
Oh, I need to add to my list:
Any and all roasted meats/chicken from Chinatown. Especially if it's roasted baby pig. C'mon here, Babe, I got some chopsticks waitin' on you!
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Japanese style cheesecake from Fay Da Bakery
Cha sui bao from Mei Lah Wah (grump old fart on the side)
Crispy hot dogs from Gray's Papaya
Strawberry pastries from Veniero's Bakery
White chocolate green tea cherry blossom truffle from Vosges
(Ok, at $3 a pop it's not simple but oh, so delicate and delish)
*sigh*
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Aaaiiieee! I live and work in MD so it's hard for me to get down there for b-fast. Oh boo. *sigh* Thanks for the info!
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The classic dipping sauce for such fried foods is cho jang - Korean vinegar dipping sauce. Mix rice vinegar and light soy sauce to taste (about 50/50), add a little sugar (not too much), some toasted sesame oil, and some toasted and crushed sesame seeds. Depending on the jon, we also add sometimes add some crushed chili pepper (I like coarsely ground piri piri I bring back from Portugal), shredded green onion or some roughly chopped coriander.
Sugar? Really? Why sugar - to balance out the flavors? And coriander? That's starting to sound more SE Asian. Neat.
Here in the States, the Korean restaurants don't have coriander in the dipping sauces. Then again, I'm Chinese, and not Korean so how would I know?
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Will they be serving breakfast on the MLK holiday? Anyone know? I need to get my pancake fix on.
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We did Bistro Bis brunch last RW. It was good enough to get us to return for dinner a few weeks later, but I never feel like brunches are as good a value as dinners, RW or not. And I don't remember a thing we had other than frisee au lardons.
Lardons. Oooh. Pork fat. *sighs*
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OH! The best Korean cookbook (IMHO) is Dok Suni by Jenny Kwon. (um...I gotta double check that for you, but I'm pretty sure) Check it out - it has great receipes and stories. Very good for the beginner.
Kimchi pancakes with dipping sauce...yum.
Hey man, you scored points with that family b/c you chowed down. I was born and raised in the States but I still take note how my date reacts to food and enjoys it. Note to anyone dating Asian men/women - when you go over to the parents' house don't kick up a fuss by being picky! It WILL be noted in the family record book. *grin*
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Rock on, thanks!
BTW, I called Saveur re: RW and they have a brunch menu as well, should anyone be interested.
THE BEST: Tea rooms
in New York: Dining
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Oh yeah, it's nice but EXPENSIVE. Very nice, though.