bilrus
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Posts posted by bilrus
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Isn't the Rockville location called Lebanese Taverna Cafe or something? I got the sense it was more like a fast-food outlet, while the Woodley Park restaurant is full-service.
That's right. Rockville has counter service with shwarma (sp?) sandwiches, etc.
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Thanks for this post. My wife and I were going to tryu to go last weekend but weren't sure we wanted to drive into the city from Ashburn for Indian, which has seemed pretty similar (tired) at everyplace we have tried here in DC.
This has encouraged me to give it a shot next weekend.
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Also, the Gelato in the cafeteria between the two wings of the National Gallery of Art is very good.
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Gallery Place is right across the street from Zaytinya as well.
Also, I think Obelisk is something like $50 for five-course prix fixe.
In Cleveland Park I am also very fond of Yanyu, higher end pan-Asian and Spices - more casual pan-Asian and Lebanese Taverna - mid-level Lebanese (duh...).
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Aside from Molto Mario, its the only watchable show on the Food Network, these days.
FlaJoe,
With that attiude you will fit in here just fine.
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I know I just made a maple glaze for a pork tenderloin that was very good, but only because I included some cumin, salt and pepper (red and black). Straight sweet is a little too much.
It seems to me like every sweet / meat combination mentioned so far has included pork. Anyone know of (or like) combinations with other meats or fish?
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I like chicken breasts.
You're not alone FG.
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This thread inspired me to do the same thing this weekend, but with a gas grill. I had very good results too, although it was a little salty, but tender and moist. I don't think I did a good job of rinsing the meat before putting it on the grill.
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What is the problem with cliantro? I planted some in a planter (along with several other herbs) and it seems to be doing fine. Is there something I should watch out for?
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I just got through watching this episode on Tivo at 10AM on a Saturday, and it appears that =Mark did the same thing.
So who is truly unbalanced, Alton or those of us who record the show, watch it and then go on egullet to post about it?
BTW, I also thought the same thing about opening the lid.
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I forgot to add garlic - roasted and / or sliced very thin.
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I have been doing thin sliced tomatoes, decent fresh mozzerella, olive oil brushed on the crust, red pepper flakes and good thin slices of hard salami. Pretty traditional, but also pretty good.
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And now I see in the previous post that there is lemon juice. I guess it pays to read more carefully.
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Steve,
I have been meaning to pass this along, but my wife is enamored of the Turkish Delight at Zaytinya. As good as the food there is, I think it is the main reason she always wants to go there.
I also had a question. I had the Olive Oil Ice Cream last time I was there and was curious about something. I tasted a fruity flavor in it and wanted to know if that was from the olive oil or if there was actually some fruit involved.
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bilrus, that sounds nice. How is the tahini incorporated into the soup? Is it just a dab or a swirl atop or is it mixed in?
I mixed it in, as I actually made the soup on Sunday and served it on Monday.
I think it might be a little strong if it isn't fully incorporated and it wouldn't add much to the look of the bowl, since the color of the soup is a pale-ish yellow.
I didn't put too much of it in - maybe 2 tbs to ten cups of soup.
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This is my first post on this board, but I thought it turned out very good so here goes:
Pureed Red Lentil and Roasted Red Pepper Soup with Tahini (I was trying to recreate a soup I had at Zaytinya in DC and mad eit even better in my humble opinion)
Arugala and Red Pepper Salad with a Pomegranate / Olive Oil dressing
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Why did earler postings (yak?, polar bear?) remind me of the scene in Meet the Parents where Ben Stiller talks about milking the cats?
Oh yeah - Parmesan Reggiano, Cheddar and that port wine cheese that comes in the plastic tubs (I know, but its a habit I can't break).
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If the CIA were investigating classical French cuisine, wouldn't they have an Escoffier Dossier?
Maybe that doens't rhyme all that well but it popped into my head as I sit here blowing off work.
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Is the Lunch menu the same as the dinner menu?
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Everything sounded and looked great to me until I saw the Pate. Not a single ingredient that I like - except pickles.
Did you have the "opportunity" to try this delicacy?
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According to a thread in the DC regional board, Wegman's is opening a store in northern Virginia this year.
I've never been, but our fellow e-Gulleteers have made me excited about it. Our choices here in the DC area are not what they should be, compared with other areas I have lived in.
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Date Plate would be a great fit for say perhaps The Playboy Channel
if i turned on the Playboy channel and saw that i'd immediately pull up my pants and call the cable company demanding a refund.
I just about fell out of my desk chair when I read that.
A la seconde
in Food Traditions & Culture
Posted
Krispy Kreme doughnuts - (although they are deep fried).