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DC residents of a certain age will always have a soft spot for wings & mambo sauce, which must be eaten on the curb in front of a bulletproof Chinese carryout long after midnight. With the loss of Wings & More Wings on Bening Road, I find myself ordering five with french fries (hold the saltpeppaketchup) at Lucky Carryout, a block from the Potomac Avenue Metro. Close your eyes and you'll swear you're eating Japanese karaage.
@dclizcox It's more "downtown" than Rockville.
Mangialardos, Litteris, Deli City, Anh-Dao, Tortilla Cafe, and those are just downtown. My new favorite is Cafe Kimchi. They'll put kimchi on damn near anything, including a grilled bacon cheese sandwich, and they do a killer bulgogi steak & cheese. Everything under $9.
Two places in DC serve this: a grilled cheese truck ($10) and Kimchi Cafe ($6), the latter with bacon.
I've had my fair share of lousy "local and authentic." Never had a bad Shake Shack experience.
Home Run Inn.
There are a lot of old recipes for this sandwich. I've actually made many times using a variation on the Two Fat Ladies recipe, grilled outdoors usually for summer picnics or winter camping. A couple of points:
1. I use rump steak or "London Broil." Tougher cut, but I think part of the fun is the chewiness.
2. I go with big, fat, portobellos cooked whole. Again, it's a mouth feel sorta thing for me. I like the "beefy" texture the whole mushrooms bring. I also used the bread crumbs to soak up the juices.
3. Coarse sea salt. I prefer the crunchiness. Also very coarse ground pepper for the extra bite.
4. Seriously, eat this outdoors. Eating outside improves any meal and changes your olfactory impression of the flavor of the food.
5. Try washing this down with a good whisky, preferrably from a silver hip flask.
You made the critical error of not eating this outdoors, preferrably in a London's Green Park or on a rare sunny day on Howth Head with a copy of Ulysses, a bottle of burgundy, some watercress salad, a crock of hot chowchow, and your best girl by your side. Totally different experience from eating it standing up in a kitchen. Why do you think the Japanese spend so much efford on arranging food?
I'm not seeing franchisees lining up to fork money over for an expensive electronic system that requires an additional tech support cost. Remember the Wendys owners who were pissed at having to install special bun toasters?
Also, fish sticks are neither fish nor sticks. They are a fungus.
The Big King: "It's Diarrhiffic!"
One word: brioche.
Sigh. I'm gonna miss those krinkle cut fries. They were perfection. Years from now, I will tell my children that Shake Shack and McDonalds once had perfect fries then decided to mess with perfection. At least I can still get krinkle cuts at the bulletproof Chinese carrout.
Frying fresh cut fries is something that professional chefs have to practice over and over and over again. It's not like you can grab anyone off the street, give them $6 an hour, and expect them to pull this off day in and day out. Franchises are about a consistent experience and, given the thousands of variables, frozen eliminates one. Really, really hope they prove me wrong here, but I've got sufficiently low expectations. Every upscale eatery in DC brags about their fresh cut fries; they're almost universally soggy, burnt messes.
Oh, god. Have they learned nothing from Five Guys? WTF difference does it make if they're "fresh cut" if they aren't fried properly? They should probably throw them in a soggy bag so they steam up as well. Frozen crinkle cuts give a consistent crispy fry, something that's always hit or miss at 5G.
The only thing worse than pizza snobs are ramen snobs. This stuff is delicious, with the possible exception of the curry ramen which has a weird aftertaste.
Gotta defend 2Amys. It's the super most authentic D.O.C. approved burnt pizza soup you can buy.
Jeez! The burgers in DC aren't so bad they merit being totally ignored. Granted, Spike's burgers stink, but the one at Komi is pretty awesome.
I use mine constantly. Preheated in a hot oven, it gives a nice crispy crust. Not as good as the steel, but not nearly as expensive. Cold, roll the dough out and you can do a nice thicker crust pie. On the burners, it's great for flapjacks or eggs or hash browns just about anything you'd use a shallow skillet for. Great for tortillas with room for meats and toppings. It fits over two burners with a nice cool zone in between. On my Weber Smokey Mountain, I use it as a heat sink for doing pizzas outdoors. Also since it's cast iron, iron will leech into your food. You need iron in your diet anyway, so folks who tend towards anemia need to take this into consideration. And like all Lodge items, it'll last longer than you will.
Also, food snobbery is actually pretty entertaining. You're not a "foodie." You're 24. You ate in a restaurant.
Healthy dining might be "in" right now, but that doesn't mean they're making any money off it. McDonalds lost a ton on their healthy "wraps" which they're now discontinuing because nobody was buying them. Everybody SAYS they want healthier fast food but when it comes to buying the stuff, forget it. They eat fatty food because it's delicious. If they didn't, they'd stay home and eat a salad. Or go to TGI McPickle$h!tters and order their EXTREME Fried Chicken Caesar, which is basically a bucket of fried chicken swimming in dressing with a single strand of iceberg lettuce on top.
This sounds like something from a pizza place in Japan, although there it would probably have octopus and Kewpie Mayonnaise on it as well.
Why would anyone expect great NY pizza in LA? Do people go to NYC and complain about the lousy California pizza? Probably.
Shake Shack wins in the consistency department. I've been to three, and they all know what "medium rare" means. And their crinkle cut fries are impossible to screw up. Unlike Five Guys' which are impossible to get right.
So I'm assuming the heath department and their insurance company approved them ripping the thermostat out of their oven. Otherwise, their next inspection is going to mean fun for all involved.
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