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Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package
bagels & lox, with all the other stuff
Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package
all the smoked fishies
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What Are the Must-Eats in Your City?
glad to see Philly represent here, and that someone finally mentioned Tony Luke's. I'd add only Sarcone's in th'Italian Market for the best hoagie ever.
In DC now, and have to say it's the most disappointing food city I've ever lived in. The only signature dish seems to be the half-smoke which, while pretty tasty, isn't really that distinctive. The largest Ethiopian/Eritrean population outside the homeland makes for excellent choices in that cuisine, and I'd second everyone who mentioned Etete. Plenty of Salvadorean, but where isn't there? And some decent soul food, Caribbean.
But especially from a cook's point of view, it's frustrating. No really good "ethnic" markets (and few restaurants) unless you drive to VA or MD. I think part of the problem is that DC does not have a typical urban immigration history - no Jewish neighborhood, no Italian neighborhood, the "Chinatown" is pitiful... Just speculating here, but it seems like most of the local immigrant communities arrived after it was too costly to live in the District. Otherwise, esp. in NW, it is transient government people who aren't likely to settle down and open up a deli or a noodle shop.
Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package
bagels & lox, with all the other stuff
Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package
all the smoked fishies
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
gruyere and brown mustard. on seeded rye!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
porterhouse, actually.
Seriously Delicious Holiday Giveaway: La Quercia
i like a sandwich on a crusty baguette. soak the bread with a good olive oil in which i've marinated some herbes de provence; one layer of prosciutto and one layer of aged provolone. i've been making this for decades!
The Secret Menu at Chicago's Sun Wah Bar-B-Que
oh god i loved that place. although it was a little gross when on the way to the subway in the morning, i'd walk past guys unloading a pallid pig carcass from a parked van...
The Serious Eats Ginger Beer Taste Test
i used to buy this sinus-clearingly spicy one called "irie" - in a small brown bottle with a white and pale blue label. but no one i know has ever heard of it. did i hallucinate this?
Cook the Book: 'Tacos'
fish tacos in santa cruz. but i think it was the company and setting that was memorable, although the tacos were fantastic...
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
just emmenthaler, spicy brown mustard, some cornichons...
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
huge big fat fiorentina, definitely. or ribeye.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
ANY new york brunch food!
Signed, Hungry in DC
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
spicy brown mustard and emmenthaler on seeded rye, grilled
Serious Cheese: Are You Serving Cheese Wrong?
to mh330: cutting off the nose of the brie is impolite for at least two reasons. it mutilates the shape of the wedge so that it looks less attractive on the plate. but more crucially, the center of the wheel is the best part, and so it is kind of presumptuous and greedy to lop off for oneself the most delectable part.
you needn't cut a 5-inch slice; it's not so hard to whittle the wedge from the edges so that it more or less retains it's original shape.
disclosures: i worked in a cheesemonger for some years, hence the rationalization for this practice. but my visceral reaction to seeing the nose lopped off comes from childhood french teachers who (without explaining why) threatened that the penalty for this crime was that they would "cut off your head, rip out your tongue and feed it to the dogs, then throw you out the window." that kind of sticks with you...
Win a Free Organic D'Artagnan Turkey Here!
The cauliflower/brussels sprouts gratin - I never saw cauliflower on the thanksgiving table before...
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
Sure. Coquilles Saint Salvador Dali. Barely-pan-seared sea scallops (so they are still white but a bit blood-shot-looking; or, sear them around the round edge and leave the flat surface white), arranged in a shallow muddy-green puddle of lemony sorrel sauce. Place a large caper berry on each scallop. Disconcertingly delicious. Watch your dinner guests re-enact classic cinema. An "Andalusian" specialty!
I put ____ in my yogurt
salt - lots - and some water and ice: blender, or shake in martini shaker. ahhhhh.
Served: The Double Life I Lead
LOL - I am prof. of lit crit and theory (CC'89), and all my friends in high-end restaurants make more than I do...and people wonder why we're all marxists! Good luck graduating, but don't be surprised if they hold your diploma hostage for the ransom of some obscure library fine - it's like a tradition there.
Great blog, as always - hope you'll keep up with it after graduation.
I have tons of Za'taar... help!
dip warm pita in olive oil and then za'taar, for a quick breakfast or snack or with a larger meal.
i like to spread labneh (thick yogurt cheese) over a pita, then drizzle with olive oil and za'taar.
i bet it would be good as a rub/crust for fish or chicken too.
Dinner Tonight: Lamb Burgers
you should try it with north african spices: cumin, coriander, allspice, cayenne...and maybe a bit of minced onion and garlic. maybe some grilled onions, slice of tomato, and lemon aioli on it? i had something like this in a french bistro once and it was awesome. i haven't tried to recreate it yet, but i bet this would be close. (it never occurs to me to buy ground lamb.) i don't remember what the toppings were, sorry. possibly none. would a harissa aioli work?
oh. now i see this is close to the kefta recipe above... but the one i had didn't really taste like kefta.
Cook the Book: 'Screen Doors and Sweet Tea'
definitely salty lassi - tart arab yogurt thinned with water and blended with ice and a ton of salt. it needs to be SALTY!
Burger Book Giveaway: 'Hamburger America'
this is Mc Nuggets
i said i want a Big Mac
fix your intercom
Burger Book Giveaway: 'Hamburger America'
he-man at the grill,
my boyfriend screws up again.
briquet on black bun.
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glad to see Philly represent here, and that someone finally mentioned Tony Luke's. I'd add only Sarcone's in th'Italian Market for the best hoagie ever.
In DC now, and have to say it's the most disappointing food city I've ever lived in. The only signature dish seems to be the half-smoke which, while pretty tasty, isn't really that distinctive. The largest Ethiopian/Eritrean population outside the homeland makes for excellent choices in that cuisine, and I'd second everyone who mentioned Etete. Plenty of Salvadorean, but where isn't there? And some decent soul food, Caribbean.
But especially from a cook's point of view, it's frustrating. No really good "ethnic" markets (and few restaurants) unless you drive to VA or MD. I think part of the problem is that DC does not have a typical urban immigration history - no Jewish neighborhood, no Italian neighborhood, the "Chinatown" is pitiful... Just speculating here, but it seems like most of the local immigrant communities arrived after it was too costly to live in the District. Otherwise, esp. in NW, it is transient government people who aren't likely to settle down and open up a deli or a noodle shop.