Tkrup

There's a place on Main Street in Laural that could help you. Just look for the big plastic cow.

I've got Grandma's recipe...but I ain't sharin!! The family would lynch me.

This isn't Asian (maybe Southwest Asian), but Kabob Palace next to the 7-11 on 23rd street in Crystal City is an awesome lunch or dinner spot. You WILL BE FULL when you leave there, and it's less than 15 dollars. It's some of the best "fast food" Middle Eastern I've ever had, and I've been around a bit. Get there early for lunch, they get real busy!!!

Ranch dressing is an......abomination.

This is place that you can make wine for your own consumption near where I live. I don't know if they do large production for businesses though... http://crushandstomp.com/index.html

My wife agrees (she needs a daily dose of 80% cacao to stay sane)

My buddy makes all sorts of beers from Hefes to Belgian Triples to awesome IPAs and Brown Ales. His Porters and IPAs are probably my favorites, but he's got great range and rarely makes stuff that wouldn't stand up to a discriminating palate.

OK...I have a friend who is seriously thinking of opening a small brewpub/cafe in Northeastern PA, and after many...many trips back and forth through the area, my impression is that he's going into a financial tailspin because of lack of interest. He's very focused on his craft (the beers are awesome, and he's taken awards at the Great American Brew Festival), but maybe a bit blinded by ambition. My question to my fellow egulleteers in PA is this; Can an artesianal brewery making small batches be successful? Is my friend doomed? Should I help him and invest? Your thoughts, slings and arrows are appreciated.

I asked my dad, he says 'bo' is derived from bojagi (or pojagi) ← Whoops, should have read all the way down. Guess your Dad would know better than I would!!

no, i think i did a good job translating it the first time. "ssam yori" means "wrapped dishes". "ssam" means "wrapped". it is the noun version of the verb "ssa da" which means "to wrap". if you add an "m" to a lot of verbs, you make it into a noun."sangchi" or "sangchu" means "lettuce". and sangchi is often used in ssam yori, so you may associate sangchi very tightly with ssamyori. lettuce wraps in korean is called "sanchi ssam". perilla wraps are called "ggaenip ssam". squash leaf wraps are called "hobaknip ssam" and vietnamese rice paper wraps (a more recent trend) is called "bo ssam", although i dont know what "bo" means. in the episode, they featured some place that featured middle eastern cuisine. there are a number of muslim koreans who love meats etc wrapped in pita breads and that was included in the ssam yori countdown. made their own hummus. they showed how the restaurant baked their own pita breads. it all looked damn yummy. ← Could that "bo" be the same as the word for blanket or covering? I guess I'd have to see the Hanja if there is one.... Tkrup

ugh those "bon-deh-ghi" are about the worst things I've ever had, and my rule of thumb is I'll try anything once, as long as it's not moving (a rule which I basically broke on the day I ate the octopus sashimi that was still moving). Anyway, I can still remember the smell of those things cooking in the big kettles on the streetcorners. Not exactly a fragrance that makes you salivate, unless it's the kind of salivation that precludes involuntary regurgitation. Funny thing is the barbecued dried squid can smell just as foul, but I can eat that stuff all day! Especially with some hot pepper sauce and some ice cold soju or Hite!! Just some observations...

What about "Circle of Sushi"? Don't know if you can change it this late. BTW...I remember eating at a place like this in California about ten years ago...and I loved it. I'll be there when you open to check it out!! Good luck, you're taking the plunge many of us here at egullet dream about

tried it and thought it was too sweet. haven't tried it with rum or jack yet though.

Went there this morning and dropped a bunch of coin on cheese, chocolate and anchovies. Great place to nosh on samples, never seen so many in one store!! I'll have to make it a regular stop when I pass through Philly

We got married last October, and because of our culinary dorkishness, we really wanted the food to be good above all else. We booked a local restaurant called The Brass Elephant. They were really great! The Chef worked with us to add some Portuguese dishes to the menu, and we got to rent the entire place on a Sunday for cheap because they aren't open for lunch on Sunday. We did our ceremony under the beautiful hand carved teakwood arch, then moved everyone upstairs for snacks and cocktails in the lounge with the solid marble bar. One hour later, everyone came back downstairs and had lunch and danced. They even worked with us on the wines, purchasing some Portuguese wines just for the event. If anyone in Baltimore is looking for a place to do their reception, I have to suggest this place. It was almost effortless (at least on wedding day!) Here's our menu.... Cocktails and hors d’oeuvres in Tusk Lounge Bruschetta- roasted garlic, tomato and herb Chicken Noisets (frango no espeto) Mini crab cakes with wafers and remoulade Displayed Fruit, Cheeses, Olives, Vegetables and Dips Dinner Menu Mixed field greens, aged sherry vinaigrette, grape tomatoes, shaved red onion, cheese Paella- shrimp, mussels, crawfish, chorizo, tomato concase, saffron, basmati rice Steak Frites- grilled NY strip atop shoe string potatoes with burgundy demi glace and jumbo asparagus Breast of chicken, delfine potato, baby carrots, cognac and green peppercorn jus Desserts Wedding Cupcakes (small cake on top, chocolate hazelnut filling, ivory frosting, fall colors, gold wrappers) Lemon custard in mini puff pastry cups (Pasteis de nata) Fresh Berries

What a great thread! My latest and greatest oops has to do with the pesky laws of thermodynamics. I've been dabbling in bread making, and since I love a challenge, have been trying out the most difficult Portuguese bread recipes I could find. This particular one called for a sponge and triple rise, which took about two days total, then you use a tray of hot water while it bakes to make the crust nice and chewy. The recipe suggested throwing some ice cubes in the bottom of the oven as well as spraying down the walls of the oven with water to get it nice and steamy before the loaves go in. Well, the loaves were on the peel, the oven was well pre-heated, and I was ready to slide the dough on to my stone. I put the loaves in, grabbed my trusty spray bottle, and gave a couple of good squirts toward the back of the oven....POP!!!!! The light bulb exploded from the rapid cooling action of the water, sending glass shrapnel into my pliable loaves. I baked 'em anyway, and pulled the glass out before I ate them, but I couldn't stop laughing the whole time.

update on st. val's day disaster... the duck disappeared in the mole the mole was bitter the beans needed salt never got around to the rice the moral of the story is...keep it stupid, simple. I clearly went overboard in the prep on this one, and I paid the price. The food was edible, but not worthy of the time and effort put into it. Next year, I'm going with something less complicated, and more tasty!!! Love sucks!!!

The last three years have been mediocre experiences at otherwise fantastic places that seem to be just interested in table turnover during valentines day. Therefore, we're staying home and throwing down (so to speak) in the kitchen ourselves. Duck in homeade Mole Poblano (Started grinding stuff yesterday, I'll let you know how it comes out, Deborah) simmered in the crock for eight hours Black beans with pork tenderloin, chiles and tomatos "Green" rice (plenty of cilantro thrown in at the end) Tortillas, for taco-izing it all, and a nice bottle of Australian Shiraz Chocolate cake with Belgian chocolate granache and Kirsch-cherry topping. Alcyone Tannat Dessert wine from Uruguay

The Dduk Bokki (Korean stir fried rice dumplings in hot sauce) complete with hard boiled egg and Odeng (fish cake) I had before doing my veggie shopping at the local Han Ah Rheum. Added some Odeng on a skewer in broth, and felt like I was eating from a cart in Seoul. Damn good stuff.

MMMMMM....kkenip None of the Korean Restaraunts around here use them for their SSam Kyup SSal. I really miss them. "Dreamy and far away look on face"

For the NFC championship, we made cheesesteak strombolis, four different varieties, some with whiz, some with peppers, some with mushrooms, etc, made with half-frozen ribeyes cut paper thin with my freshly sharpened Global. We also made some some pan seared hot dogs from the local Polish butcher shop. For the big game, I'm thinking of making a rye bread stuffed with fried onion, sauerkraut, and kielbasi from the same shop, seasoned with caraway seeds, and maybe a chipotle macs-n-cheese caserole. We're not hosting this one, so it's got to be easily transportable food. FLY EAGLES FLY!!!! ← Welcome Tkrup! So where's your local Polish butcher shop? And what do they have there? C'mon - you gotta 'fess up now. You can't start a sentence like that in this crowd and not finish it... ← Ostrowski's Famous. http://ostrowskifamous.homestead.com/Storefront.html I think they do mail order too. But they don't take credit cards in the store. They have a small but respectable selection of Polish grocery items as well.

Try to find a Portugeuse "Pucara" pot. They make a dish in a large clay pot called "Frango no Pucara", which is basically just a quartered chicken cooked in the pot. They are usually big enough to do a pork loin or shoulder or a couple of tenderloins in. If you can find one, make sure you "season" it by filling it with hot water from your kettle and baking it for one hour at 400 degrees, then let it cool. You can find them at ethnic Portugeuse markets. Also, I think the clay pot that was mentioned in the earlier thread to have been found at an Asian market may have been a kimchi pot. They're not used for cooking, but for pickling, which may explain the unglazed bottom. Hope this helps.

Eating Well is a great magazine. The recipes are healthy and delicious, and they take the time to educate the reader on the theme ingredients used in some of the features.

For the NFC championship, we made cheesesteak strombolis, four different varieties, some with whiz, some with peppers, some with mushrooms, etc, made with half-frozen ribeyes cut paper thin with my freshly sharpened Global. We also made some some pan seared hot dogs from the local Polish butcher shop. For the big game, I'm thinking of making a rye bread stuffed with fried onion, sauerkraut, and kielbasi from the same shop, seasoned with caraway seeds, and maybe a chipotle macs-n-cheese caserole. We're not hosting this one, so it's got to be easily transportable food. FLY EAGLES FLY!!!!

I just looked at the Baltimore Foodies website, and saw that you have Cork's in your links. After meeting the Chef, I think he would probably host one of the events if he's got the time. I'm thinking of joining the foodies, but I don't know if I'll be able to make some of the events because of my schedule. How many members do you have so far?