hannnah
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Posts posted by hannnah
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Doesn't Yanyu have a vegetarian menu? If they don't, Indique surely does.
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Washington Post Food Section Digest, August 4, 2004
Going Whole Hog: The thermodynamics of roasting a whole pig.
Little Mexico Heats Up: A tour of the growing selection of Mexican bakeries, restaurants, and grocery stores in and around Riverdale, Maryland. A list of the myriad options is included in one sidebar, and unusual ingredients from the Riverdale groceries is in the other.
Fig Heaven: Fresh figs are popping up all over - catch them before they're gone. Recipes include ripe figs with yogurt and honey, figs with vin santo and mascarpone, fig and arugula salad, figs in nightgowns, fig crostini, fig ice cream, fig and balsamic vinegar, prosciutto-wrapped figs, honeyed fig preserves, fig cheese plate, buttered figs with manchego tart, and toffeed figs. Whew. Also, there's a small sidebar on the varieties of figs most likely to be found in DC-area markets.
Soy by the Cute Carton: Japan's Kamada Foods produces several different varieties of soy for the US market, including Dashi Soy, Ponzu Soy, Salad Soy, Teien Dashi Soy for tofu, and Sashimi Soy for your favorite bit of raw tuna.
Book Report: The Big Book of Beer - Everything You Ever Wanted to Know About the Greatest Beverage on Earth, by Duane Swierczynski. It's got beer arts and crafts, drinking games and songs, and lots of stuff on the history of beer. Mmmmm, beer.
Today's Tip: How to avoid brain freeze.
Dinner in 20 Minutes: Ancho- and Chipotle-Spiced Anything. Well, not anything anything - it's specific to meat, fish, or shrimp, although tofu would probably work too. Those minutes are catching up - 10 weeks without, 9 with. The featured Ingredients this week are ancho and chipotle chili powders.
To Do: Wine dinners at Vidalia and Equinox, pickling demonstration at Claude Moore Farm in McLean, demo and tasting at Best Cellars.
Sugar Highs: The 29th annual International Cake Exploration Societe (ICES) show and convention lands at the Hilton Washington. Admission to the Sugar Art Gallery is $10; proceeds go to the Hospital for Sick Children.
Shopping Cart - IKEA Answers: Cutting boards that store their own knives, battery-powered milk frothers that won't cost you an arm and a leg.
The Sauce Makes It: Thai miang kam sauce.
Make Them Pay: Ben Giliberti suggests that refusing a bad bottle of wine at a restaurant ought not be so hard - and that restaurants should step up to the plate and pay for the replacement bottle as well as not charging you for the one that was bad. Weigh in here.
Weekly Dish: The owner of Luna Grill and Mimi's American Bistro springs for gym memberships for his staff; Zest moves from Monrovia to Frederick, MD.
Argentine Cool in Georgetown: Isee Icy brings Argentinean gelato to Wisconsin Avenue.
Food Staff Roll Call: No changes.
Tom's chat: Various Restaurant Week kudos and horror stories, buffets worth visiting, best Italian delis, pluses and minuses of valet parking.
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Washington Post Food Section Digest, July 28, 2004
Assemble, Chill And Serve: The ingredients might not be easy to find, but the result is worth the effort. Candy Sagon extols the virtues of the icebox cake, or zebra cake, made from Nabisco Famous Chocolate Wafers - hopefully not the same ones that have been gathering dust on the top shelf of the cookie aisle. The recipe appears in the sidebar.
Sauce Without The Simmer: Take advantage of summer's plethora of fresh tomatoey goodness with these minimally cooked pasta sauces and salads. Today's Tip is related - how to seed tomatoes easily. And today's Ingredient is baby Roma tomatoes.
Grains of Truth: Why whole grains are really, really good for you. A guide to various grains is included.
Venice's Little Plates: A look at Venetian cichetti - small plate dishes similar to tapas.
Pie Still Rocks Will's World: The comfort food of 2035, as featured in I, Robot? It's still sweet potato pie.
To Do: Farmers market tours and dinners, free ice cream from Cold Stone Creamery.
Defined - Infuse: To extract flavor from an ingredient by steeping it in warm, but not boiling, liquid for a period of time.
Dinner in 55 Minutes: Sort-of-Jerked Chicken. Minutes tally: 10 weeks without, 8 with.
...With Every Meal: Who knew July was National Baked Bean Month? The Food staff, that's who! They've rounded up some fun facts about the humble baked bean.
Final Call for Cooking Classes
Market Watch - Shiso: Also known as beefsteak plant or Japanese basil, this spicy leaf goes well with fish and vegetables or in salads.
Weekly Dish: Poste experiments with the Cocktail du Jour, tomato brunch at the Ritz Carlton downtown.
South African Finish: The conclusion of Michael Franz's series on South African wines. This week: pinotage, merlot, chenin blanc, white blends, and dessert wines.
Welcome to the Club: The Federalist's modern take on the club sandwich - including a fried egg.
Tom's chat: Restaurant Week, private rooms, the difficulties of booking large parties.
Grapevine chat: Live from La Rioja.
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Well, according to Washingtonian's wedding guide, Patisserie Poupon in Georgetown does croquembouche. I don't remember running across anyone else during the planning process, but I wasn't specifically looking for one either.
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I confess to wondering how many stock trailers a Dairy Queen parking lot could hold - never mind the cow poop, what about the traffic jam?
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If you do the tasting menu, they'll mix and match between all three of the regular menus so you get to try some of everything. Also, if your wife isn't a big eater, she should definitely do the five-course option rather than the seven-course, which between amuses and pre-desserts and mignardises ends up being a LOT of food, even though the portions themselves aren't large.
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It was a most excellent dinner - thanks to Chef Michael for the time he took with us, even though the restaurant was completely full for most of the evening, and for the fabulous food.
No one's mentioned the spicy cashews that were out on the table when we arrived. These were incredibly good - coated with a little cayenne, maybe some paprika, and a healthy dose of something very addictive. Even if everything else hadn't been wonderful, the nuts on their own would make me want a return visit.
I'm sold on the steak tartare eggs - despite the fact that I have a pathological hatred of deviled eggs, this was a nice nod to the concept without actually being very eggy at all! If the steak tartare on its own isn't already on the menu, it ought to be - it was very, very good. The calamari amuse was incredibly simple and pretty much perfect - a little lemon, salt and pepper was all it needed.
I'm not sure which I liked better, the onion soup or the crab bisque. There's a lot to recommend an onion soup that has visible bits of beef in the stock - and I much prefer a brothy soup with a small, crispy crouton to one that's got a whacking great piece of bread that soaks up all the juices. The bisque was nice and crabby, though.
The flatiron steak was everything I'd been led to believe - a nicely aged, nicely marbled, tender piece of beef prepared simply and well. I had mine with just the grilled onions, no garlic, and they were an excellent accompaniment to both the steak and the sides. I look forward to the leftovers waiting for me at home. Dave's hanger steak was nice as well - no leftovers of it though.
While we didn't have dessert, there were some particularly good-looking strawberries and cream sitting in the kitchen when we left that I would have been happy to try. And we did get a little chocolate-and-peanut-butter nibble at the end, which at that point was just enough. We're definitely looking forward to a return visit.
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Just finished a nice lunch at Charlie Palmer Steak - although, since their RW lunch menu is a little gimmicky, I ended up ordering off the regular menu.
Their prix-fixe choices are the "Kerry menu" (littleneck clam, leek and white corn broth with cucumber linguini, kataifi-wrapped cod with greens and a veal jus, and "Boston cream pie" in quotes), and the "Bush menu" (heirloom tomato and piquillo pepper gazpacho, chipotle-marinated hanger steak with polenta and a tomatillo salsa, and "Key lime pie," also in quotes).
What I ended up with was the clam/leek/roasted corn broth, a hanger steak with grilled vegetables and a potato tart filled with caramelized onion, and coconut panna cotta with kataifi-wrapped caramelized bananas, along with a glass of the 2001 Dr. Konstantin Frank Riesling. Due to some sort of computer snafu, which I understand and am entirely in favor of, I wasn't charged for the soup, ended up getting a larger-than-intended portion of hanger steak, and wasn't charged for the wine either, thus ending up with pretty much what I would have paid for the Restaurant Week menu with the appropriate wine pairing.
As far as the food goes, I'd order any of what I got again. The soup was mostly roasted white corn and corn juice, with just enough of the clam and leek to give it a little extra flavor. The cucumber linguini was basically just a garnish, but it looked pretty. The hangar steak was perfectly cooked - I asked for medium rare, I got exactly medium rare - and they serve it simply, with just pan juices, a little sprinkle of sea salt, and an assortment of 5 Dijon mustards. The panna cotta tasted like pretty much every other decent panna cotta, but the kataifi-wrapped bananas were particularly excellent - crunchy on the outside, caramel-and-banana-y on the inside.
Last year, they ended up extending the Restaurant Week lunch special through the rest of the year; I didn't ask specifics, but it would make sense for them to continue the Kerry vs. Bush deal through November at the least.
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But, the IRS specifically says the following:
If an organization makes it documents "widely available" must it make the documents available for public inspection?Yes. Making documents widely available satisfies the requirement to provide copies of the documents. This requirement is separate from the requirement to make the documents available for public inspection. There is no exception (similar to the widely available exception) from the requirement to make documents available for public inspection.
Granted, neither the regulation itself nor the FAQs are clearly written, but it certainly does sound like the Daily News was well within their rights to show up and "demand" to see the documents - even if they had to sit there and transcribe the whole document by hand to get a copy of it.
Alternately, someone could send Naomi Campbell to rant and flail her arms at them until a copy was produced.
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My understanding is that if you publish your form 990s on the Internet you don't have to provide them in response to individual requests.
No, nonprofits are still required by law to make Form 990s available for public inspection upon request, even if they have them posted on the Web. And, they're supposed to be current - the last one Guidestar lists for the Beard Foundation is from 2002.
IRS FAQs on 990 disclosure are here.
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Georgia Brown's isn't bad, it's just not great. The fried chicken's acceptable, and the frogmore stew and Charleston perlau are both worth ordering. The portions border on psychotically huge - expect to take at least half of whatever you order home unless you've been fasting for a couple of days. Desserts were good - slightly froufrou interpretations of classics like red velvet cake and peach cobbler. Unfortunately, you might be out of luck on sweet tea, unless they've seen the error of their ways.
Let us know how it goes.
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but wanted to be sure people had seen the new website:
Gorgeous photography, but whoever did their interface design needs to be slapped soundly. Once you get to the menu, or the fact sheet (both open as PDFs), you can't get back to anything else because you're stuck in Acrobat. Which doesn't change the fact that the photography's gorgeous - it's just annoying.
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Washington Post Food Section Digest, July 21, 2004
Not a Crust in Sight: Sometimes the best thing you can do with summer fruits is to keep it simple - or at least use a simple syrup. Includes a recipe for summer fruit salad with a lemon-infused simple syrup, as well as multiple variations on the syrup.
Grilled by Readers: A followup to last week's column on charcoal vs. gas, including a multitude of reader responses.
The Perfect Imperfect Dessert: Pandowdies - like pie, but less fussy, and easier to make than the crumble, grunt, or slump. A recipe for raspberry-peach pandowdy is supplied.
There is Nothing Like a Peach: They may not be native to North America, but they've been a welcome guest at the table since the 1600s. Recipes include peach crisp and peach upside-down cake. The sidebar contains tips on ripening, storage, whether or not to peel, and approximate volumes after slicing.
Picking Up Where Peter Piper Left Off: For your consideration, the versatile roasted bell pepper. Included are instructions for roasting or grilling, and recipes for roasted ratatouille and roasted bell pepper and olive relish.
Call for Cooking Classes: The deadline is August 6.
Dinner in Minutes: Seafood Grill with Sesame Dipping Sauce. Again, too variable for minutes. We're up to 11 weeks without, 7 with.
Diners, Mark Your Calendars: A promo for Restaurant Week. Share your plan of attack here.
Shopping Cart - Riedel Glassware Goes Stemless: Riedel introduces its "O" line. It's crystal, it's the right shape for your wine, and it doesn't have those pesky stems to break off in the dishwasher. Plus, it looks really cool.
Today's Tip: If you want to make preserves but don't want to deal with canning, try refrigerator preserves instead.
Equipment - Skimmers: Asian-style skimmers beat out the traditional slotted spoon.
To Do: Reserve for next week - International Tunes and Wine Festival at Veramar Vineyards in Berryville; cake and wine pairings featuring Cakelove cakes at Best Cellars; Kids' Culinary Camp at Tosca; and the International Cake Exploration Societe Convention at the Washington Hilton (proceeds benefit the Hospital for Sick Children).
Weekly Dish: Delhi Club, and industry insiders' night at Restaurant Eve.
An Appetite for Life: Review of former New York Times restaurant critic Mimi Sheraton's Eating My Words: An Appetite for Life. The book is a memoir of her 50-year career as a writer, consultant, and reviewer.
Grill-Friendly Shiraz: Shirazes from Australia and elsewhere pair well with food from the grill. Picks include Black Opal 2001 Shiraz "Barossa," Geyser Peak Winery 1999 Shiraz Reserve Sonoma County. Wynn's Coonawarra Estate 2001 Shiraz Cabernet Merlot and 2001 Shiraz, Ravenswood 2002 Shiraz Vintners Blend, Jacobs Creek 2001 Reserve Shiraz, and Penfolds 2001 Bin 389 Cabernet-Shiraz "Barossa."
Food Memory - Heaven Comes With a Cherry on Top: Career foreign service officer Carlos Aranaga reminisces about his first taste of a maraschino cherry.
Tom's Chat: Reasons not to complain about service, how to become a critic, Ashby Inn for sale, why the owner of the Four Seasons in New York is a big doofus, a suspiciously tongue-in-cheek request for recommendations, and the final, definitive word on how to pronounce Tom's last name.
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Aug. 1 is good for us as well; time is flexible.
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I plan to try and have dinner in there this Saturday evening. I will ask Chef Michael if there is a day next week that would work for him. How does that work for you all?
There was some implication on the other thread that Sundays are good for a number of people (me included, although I didn't post at the time). Also, scheduling something more than a week in advance would be a big help - maybe shoot for week after next, assuming it's convenient for Chef Michael?
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Washington Post Food Section Digest, July 14, 2004
Whose Fault Is Fat?: Dietitian Katherine Tallmadge continues her series on healthy eating, assuring the less-than-skinny that they're fighting against thousands of years of evolution, as well as the overavailability of things we shouldn't eat. Genetics she can't fix, but she does have some helpful suggestions to make the battle against the bulge less trying.
The Coolest Cool Drinks: Ice-cold drinks with Asian ingredients such as ginger, lemongrass, tamarind, Kaffir lime, and matcha green tea are striking a blow against the humid DC weather. Recipes include a Kaffir lime-ginger cooler and simple syrup, an imli (tamarind) cooler, ginger-lemon iced tea, and lemongrass green tea. Also included are some tips on how to figure substitutions between tamarind juice and tamarind pastes and concentrates.
The Pig in My Chinese Box: How can you not read a story that begins with the line "Try wheeling a dead pig in a supermarket cart down Connecticut Avenue and see what it does for crowd clearance." ? Anyway, it's about the surprisingly low-stress experience of roasting a whole pig in a caja China, or Chinese box. Especially if you don't store the pig in the bathtub. The sidebar has info on the company who made the box, plus the recipes for their pig brine and marinade. The Cooking forum is also mulling it over.
Call for Cooking Classes: It's that time again - please send in your cooking class listings to the Food Section staff.
Equipment - Baking Pans with Lids: Not just any lids - these have flowery tops.
Today's Tip: Make it easier to shift chopped herbs or garlic from cutting board to bowl by using a dough scraper.
Book Report - A Slice of Life: Contemporary Writers on Food. This collection includes "smart prose" from Isabel Allende and Susan Sontag, as well as standards from Julia Child and MFK Fisher.
To Do: Sake dinner at Kaz Sushi Bistro.
Dinner in Minutes: Souvlakia. No minutes this week, but given that the prep time may include 8 hours of marinating lamb or chicken, that'd be a lot.
Cooling Pool Pops With a Grown-Up Taste: Yes, it's fruity drinks on a stick, courtesy of the pool bar at the Washington Plaza Hotel.
Feedback on Fried Chicken: Readers follow up on last week's quest for the best fried chicken.
On The Bookshelf - A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends, by Jack Bishop. The executive editor of Cooks' Illustrated pens this collection of "lively, creative and relatively easy vegetarian dishes" broken down into seasonal chapters. Sample recipes include chilled curried yellow squash soup with cilantro-lime puree; corn pudding with poblanos and jack cheese; and grilled mozzarella sandwiches with tomato-green olive salad.
The Avocado of Desire: Another staff favorite, the avocado smashwich.
More From South Africa: Best of the non-red blend or Sauvignon Blancs - including Shiraz/Syrah, Cabernet Sauvignon, and Chardonnay.
Bakery with a View: Amphora Bakery opens another branch in Herndon, with a retail shop and viewing area.
Weekly Dish: George Vetsch leaves Circle Bistro; Jaleo cooks up one great honkin' big paella for 500.
Tom's chat: Resolution of last week's overcharged-credit-card saga; cruise food; still more ragging on Buck's Fishing and Camping; the just-about-quarterly argument between people who think they should eat out with their kids and others who think they shouldn't.
Grapevine chat: Zinfandels and Primitivos, wine that tastes like Band-Aids, how to store opened ports; the difference between rose and blush wines; and what to pair with peanut butter.
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Wegman's has a good sized notebook of different character cake designs, although I'm not certain of either Nemo or Spiderman. I can't imagine their sheet cake wouldn't be better than Giant's - plus you get to shop for other stuff while you're there.
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Isnt the Inn at Blackberry Farm right outside Chattanooga?? There is no way I could permit myself to be in Chattanooga and not go there.
No, it's in Walland, right outside Knoxville. It'd be about 2 hours' drive from Chattanooga.
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Zaytinya in DC.
Has wall mounted spouts that are a good foot and a half above the basins.
Stand to the side when you turn the water on or you are guaranteed to look like you did not quite make it to the restroom in time.
Everyone complains about these.
All you have to do is turn the water on slowly and they're no worse than any other sink.What I hate are the automated faucets that won't turn themselves on consistently, and leave you flapping your soapy hands around like some mutant bird attempting to make water appear.
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We had a quick bite in the bar this evening - the oxtail ravioli, house-cured salmon, and a lovely little dessert with peach granita and white chocolate mousse. I really liked the ravioli - and there hasn't been enough love for the leeks. They were lovely and tender and savory and went perfectly with the beef (which was about as non-stringy as it could have been given that it's oxtail and oxtail is, well, stringy.)
The salmon, which I don't believe anyone's mentioned, was good as well - it's a very light cure, sprinkled with chives and cracked pepper, and served with a small side of slaw and oranges, along with some lovely brown bread. Most people insist on stuffing brown bread full of raisins and caraway seeds, but this was as it should be - plain. The rolls are nice enough, but I'd prefer the brown bread with dinner, although it might be a little too filling.
Dessert was just the right size; a small scoop of peach granita on top of fresh peach slices, along with a white chocolate mousse in a white/milk chocolate cup topped with more peach. Light, fresh, and very good.
I think we'll be back sooner rather than later - lots of other things to try.
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I think this might qualify as a crime against alcohol:
a mojito made with dried mint from a McCormick's shaker.
It was scary. The spouse's verdict: "tastes like nettles."
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Washington Post Food Section Digest, July 7, 2004
ISO: the perfect fried chicken. While there may not be one perfect Holy Grail of fried chicken, the authors of two recent publications on the subject certainly had a lot of fun trying to find one. We're provided with a basic recipe, cooking tips, a list of chicken emporia all over the country, including local favorites Horace and Dickie's, Flavors Soul Food in Falls Church, and the oft-discussed Pollo Campero. The food staff are also soliciting readers' favorites.
Gas or Charcoal?: Robert Wolke comes down squarely on the side of charcoal - and not just your average briquette, either.
Corn Off the Cob: Instead of boiling, microwaving, or grilling, try roasting corn cut off the cob instead. Recipes include a plain roasted corn with a variety of toppings/dressings/preparations, including basil, lemon vinaigrette, lime, cilantro and black pepper, succotash, warm potato salad, roasted corn and tequila salsa, guacamole with roasted corn, corn and bitter greens in salad or saute, and roasted corn with pumpkin seeds. They also provide tips on how best to separate kernel from cob. And, just in case you were wondering, the average ear of corn contains approximately 800 kernels.
Ingredient - Rose Water: You're familiar with it in lassis and Indian desserts, but it's also good in syrups, frostings, and ice cream. It also makes a dandy face wash.
To Do: A wine tasting class at the Corcoran on Thursday, and the fetchingly named "aphrodisiac bacon dinner" at David Greggory on Saturday.
Dinner in 50 Minutes: Mustard and Beer Chicken. Minutes update: 9 weeks without, 7 with.
Today's Tip: Hot pepper oils are fat-soluble, so whole milk will put out the fire quicker than anything else (except possibly ice cream).
Shopping Cart - Donna Hay Magazine: Australia's answer to Martha Stewart also has her own magazine, to go along with her best-selling cookbooks. "Long on weeknight recipes, short on blather."
Taste Test: Yet again, the Food staff's stomachs have hurled themselves into the breach to try something so we don't have to. This week's entry: frozen soy "ice creams." The verdict: some are ok, but given that their top choice is described as "least offensive," that's not saying much.
HmM&Ms: The Food staff isn't sure about them, but eGulleteers love 'em.
Food Term: The print edition says the word is "dredge," but they left the word out of the online edition. Oops.
Market Watch - Baby Bok Choy: They're cuter, tenderer, and easier to cook than their full-grown sibling - braise, grill, or stir-fry.
Shortbread Love: Another in the staff's favorite recipes series - Bonnie Benwick contributes a recipe for gingered shortbread.
Ice Cream's Always Gone Over Big in Washington: The first recorded mention of ice cream in the 13 Colonies was at a 1744 dinner in Annapolis - and the Washington area has been crazy for ice cream ever since. A recipe for vanilla frozen custard is included.
The Weekly Dish: Aria Trattoria takes over from jordan's, Great American Restaurants (Artie's, Sweetwater Tavern, Carlyle Grand) opens a casual seafood restaurant in Fairfax.
Sunnyside's Burger Barn: Sunnyside Farms, local producers of "Virginia Kobe" beef, have opened a restaurant in Sperryville to showcase their wares. A good number have already visited.
Time to Buy Bordeaux: The last six to nine years of production in Bordeaux has been outstanding - and there are some bargains outside the first-growth chateaux. Also provided is a definition of fifth growth. Specific picks from various price ranges will be featured in future columns.
Tom's Chat: Unscrupulous practices in wines by the glass, where to eat in Vegas, how to make up for cheapskate friends/relatives who stiff on the tip, which restaurants serve half-portions of main courses.
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Washington Post Food Section Digest, June 30, 2004
The Global Grill: Washington-area barbeques are going international - you're just as likely to see a tandoori or a chimichurri as the traditional hickory smoke barbeque sauce. Recipes for promising marinades include adobo, chermoula, chimichurri, mojo, mole, recado, romesco, tandoori, and tikka.
Oh, Let's Dip Again: Dips have taken a hit in recent years, through a combination of double-dipper-phobia and the rise of salsa. They're still tasty, though, and worth bringing back. Recipes include parmesan-lemon dip, Manchurian dip, Vietnamese nuoc cham, and roasted green chili and white bean dip. The sidebar has suggestions for healthy dippables. There's even a dessert dip - mango cream with grilled fruit.
Counting Calcium: Many people cut milk and dairy products out of their diet early on when trying to lose weight - but new studies suggest that impulse is precisely wrong, that milk and dairy products may contribute to weight loss and lowering of body fat percentage. A list of foods containing calcium (and the percentage) is provided.
The Right Bean Means Everything: Beans in Italy are serious business - many villages used to grow their own specific varieties. Now, food historians and activists are trying to rediscover and reestablish these heirloom beans all over Italy.
Dinner in Minutes: Watercress, salami, and goat cheese salad. And no minutes, because it just depends on how long it takes you to chop salami and whisk dressing.
Waffling's Not Necessarily A Bad Thing: More women than men feel guilty about eating ice cream; but we all eat, on average in our lifetimes, the weight of a baby elephant in ice cream - that's one ton.
Today's Tip: No grill brush? Use wadded-up aluminum foil.
To Do: A cooking class for cancer prevention, presented on July 13 and 20 at the P Street Whole Foods.
Ready When You Are: If you can't find fresh avocados and are having a guacamole emergency, consider the frozen Hass avocado halves from Trader Joe's.
Book Report: When Food Was Fun: Calories Didn't Count, Candy Was King, and Mealtime Was Anytime, by Linda Ferrer. A collection of photographs recounting the delights of being a kid and eating food.
Food AKA: This week's edition has alternate names for various fish and crustaceans.
AOL Food: A resource for AOL members that includes over 13,000 recipes from publications like Food and Wine and Cooking Light.
Get Out That Brush: Just because those veggies look clean doesn't mean they're not covered in dirt and bacteria - make sure you wash before you eat.
Market Watch - Radishes: Not those bland red-and-white things in bad premade salads, but nifty seasonal varieties that don't taste a bit like plastic.
The Weekly Dish: The pastry chef from Addie's gets her own spinoff in Garrett Park, and Herndon's SBC Cafe is set to add a new location in Dupont Circle.
Tacos on Wheels: If you have to make a trip to Maryland's MVA, go to the one off Clopper Road in Gaithersburg - the Delgado's Eatery Place taco truck just might make standing in line worth it.
South African Sauvignons: Michael Franz continues his look at South African wines - this week it's Sauvignon Blanc.
Tom's chat: Suggestions for LA and Montreal, how much to tip when you're comped, and what to do with that green and pink stuff that comes with sushi.
Grapevine chat: Gruner Veltliner (Gmork gmork gmork!), touring the Rheingau, touring the Barossa Valley, and more on the South African Sauvignons.
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Washington Post Food Section Digest, June 23, 2004
(catching up, slowly but surely...)
Double-Digit Drinks - What's Behind that $15 Martini?: "Luxury" liquors, fresh fruit juices, unusual garnishes, and "image" - why many bars around town are charging $15 and up for their premium mixed drinks.
The Incredible Sweetness of a Sour Cherry Pie: Pie cherries, tart cherries, sour cherries - whatever you call them, they make dandy desserts. Instructions on where to find them, how to freeze them, how to pit them, and what to make with them when you've finished all that (answer: pie and cobbler) are included.
Herb Appeal: Why herbs are, well, herbal - aromatic compounds and essential oils.
When Jacques Arrived: An excerpt from Jacques Pepin's memoir, The Apprentice: My Life in the Kitchen, on his transition from purely French technique to "American cuisine."
Today's Tip: In the spirit of pie, a suggestion to freeze the flour prior to use to keep the butter from going squishy.
To Do: Beer festival, Argentine national day, and various cooking demos.
Brines Worth Their Salt: Premixed salt and spice blends offer a quick way to brine/marinate your meat.
Pasta Plus: The joys of Israeli couscous - recipe in this week's Market Watch - Mint.
Dinner in Minutes: Tuna, pasta, and lemon. No minutes this week. Running total: 8 without, 6 with.
Quality Egg Time: USDA says it's okay to keep your eggs 4 to 5 weeks past their sell-by date - tests show they're just as good for baking and mayonnaise-making. Keep them in the carton for best odor control and insulation.
Food Fact: "The number of additional daily calories from soda or fruit juice that Americans consume now versus 27 years ago." Unfortunately, they don't tell us what that number is in the online edition. Oops.
Q. What's the best way to keep a bowl of salsa cool in sweltering weather?: A. An ice cube - either real or plastic.
Seriously Easy, with Lots of Extras: A review of Seriously Simple: Easy Recipes for Creative Cooks, by Diane Rossen Worthington. "Easily doable, reliable recipes that really work." And particularly tasty sounding recipes for hoisin-honeyed baby back ribs, Vermont coleslaw, and crostini with mascarpone, fresh berries, and drizzled honey.
And Hardware Helped: Local pastry chefs (and eGulleteers) Steve Klc and Colleen Apte (aka chefette) parlay their culinary talents and some judicious shopping at Home Depot into a win at the 2004 Beaver Creek Culinary Classic wedding cake competition. See pictures of their amazing creation, plus discussion on how they did it, here in the DC forum and also in the Pastry & Baking forum.
Sweet, Sour, Salty, Hot: One dish, all the flavors; Renee Schettler shares one of her favorites, green apple gado gado.
The Weekly Dish: The Caucus Room offers a chance to have a custom menu prepared to go with your special wines - plus a waiver of their normal corkage fee. Discuss it here.
The Point System: Ever wonder what those 100-point uber-wines really taste like? A group of Washingtonians gets to find out at a benefit for CharityWorks and the Maya Angelou Public Charter School.
Euro-Latino Grocery in Arlington: Fresh sardines (when the weather cooperates), Portuguese breads, sausages, and bacalau - all available in Arlington.
Tom's chat: Should you have to pay for dinner if you (literally) choke on it? Is the brunch at 2941 worth the money (yes)? Where around town to watch Euro2004 soccer, and how much to tip at a buffet?
Sauce for the goose .. AND the gander:
in Food Traditions & Culture
Posted
Me. Raspberry coulis is an abomination on the face of decent desserts.