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Mazagan, Moroccan in Arlington - Report

Next to the Cinema n' Drafthouse, this is a newish, sleek resto that was hopping on a Friday night. It seems to have struck a chord with the locals.

The menu is all on one big page and has many choices. We went with two tangines, lamb and kefta.

The lamb is with prunes and sesame seeds. The chunks of meat are tender but comes with no sauce and winds up being a bit boring. The kefta is very saucy and loaded with spices, including plenty of red hot pepper paste. The two eggs on top were overcooked. I'd say that this dish was one-dimensional.

The food was good, but I'd like it to be better. I think the menu is worth investigating some more, but only when it is convenient to go.

about 22 hours ago
Steve in Washington DC & Baltimore

Too much hassle to bother with foods

The last line of the recipe is astounding: serve with catsup. If I go through all that trouble, I would kill whoever touched the catsup.

Quintessential Chesapeake Bay-area Dishes

At Tall Oaks restaurant in Pasadena they serve fried hard crab and galumpkis.

Good Burgers Reston/Herndon/Sterling

Five Guys made Fuddruckers obsolete.

DC: Would welcome comments/suggestions on my tentative iten

I would have no problem taking a group to Jaleo even if it meant everyone ordering, eating, and paying for only their own food.
If food is a priority for the OP, it still beats the alternatives, even if the conditions are less than ideal.

I would be happy having an order of the quail with rosemary sauce and the the patatas bravas all to myself.

However, I do not know what their policy is at Crystal City.

Good Burgers Reston/Herndon/Sterling

I pass by the one in Faifax all the time. I stopped in last year, and it was your basic chain burger. Thicker than a fast food burger, but not cooked with any particular skill or flavor. Just a generic, gray lump.

Even though it is ultra-convenient for me, I can't imagine going back.

Good Burgers Reston/Herndon/Sterling

There is absolutely no reason to go to a Fuddruckers.

Choucroute Garni and Coq au Vin in Paris?

Yes, it's a joke, as if I am trying hard to appear sophisticated, and I wind up saying the wrong thing.

Sadly, my joke left something to be desired.... quel fromage.

Or:

Je parle le Français, mais mon grammaire n'est pas toujours correct..... et grand-père non plus.

Jan 27, 2015
Steve in France
2

Choucroute Garni and Coq au Vin in Paris?

Oui, I have that undefinable 'je ne sais pas.'

Jan 26, 2015
Steve in France

How do you like your tacos...crunchy or soft?

Me jealous. Do you know the names of any of the towns you went to? What State were you in?

Jan 26, 2015
Steve in General Topics

Choucroute Garni and Coq au Vin in Paris?

I agree wholeheartedly about visiting Theirs for the knives, it's beauty (and that of nearby Olliergues), as well as the food in Auvergne. The number of fromageries in the surrounding are is eye-popping. I especially like a garlic infused gaperon.

Jan 26, 2015
Steve in France

DC: Would welcome comments/suggestions on my tentative iten

Izakaya Seki is a vary rare find- it really nails the Japanese aesthetic, which is difficult to capture. I adore the broiled mero, the vinegar cured mackerel, the tuna tataki, the rice balls, and the various salads. The fried items are not the reason to come here.

I eat at the counter downstairs. If there is a wait, I wait.

wonton vs dumpling

It is not a question of taste, just a question of familiarity. Chinese dumplings are a vast subject, and they in no way conform to thicker vs thinner. it is a false dichotomy.

Chinese American dumplings is a minuscule subject with limited range.

"To me , a dumpling is a biscuit or potato dough simmered on top of stew"

They have that kind of dumpling in China too. Sometimes made of corn meal in Dongbei cuisine.

Jan 25, 2015
Steve in General Topics

DC: Would welcome comments/suggestions on my tentative iten

The marina offers mostly dreary iterations of what you will be eating the rest of the week. Luke's Lobster is a much better choice.

Crystal City: Jaleo is a landmark restaurant. Convince your colleagues of Spanish tapas, and you can turn this into a great meal.

What Is Chowhound Now

Thanks so much for that link. I do not read enough Yeats! This is what makes Chowhound fun.

Jan 24, 2015
Steve in Site Talk

I miss old school Chinese restaurants.

You are right. And they could make them nice and fat and still get everyhting cooked right. So difficult to obtain the proper ratio.

Jan 23, 2015
Steve in General Topics

How do you like your tacos...crunchy or soft?

Those are the tacos dorados or 'golden' tacos.

Jan 23, 2015
Steve in General Topics

I miss old school Chinese restaurants.

There is indeed a place for the egg roll. And those small round slices of roast pork (which are authentically Chinese). But every year that passes we get further and further from any kind of acceptable standard for Chinese-American food.

Jan 23, 2015
Steve in General Topics

My First Tamale Experience

Inspired by your post (also I had the ingredients on hand), I decided to make a couple of tamales for lunch. They came out much, much better this time. In fact, they were damn good.

I used only what I had. I lightly sauteed my ground turkey with onions, garlic and cumin like you said. I then found in my pantry a couple of sauces: one a hot chipotle, the other a cherry salsa (from Michigan, land of cherries). In the hot tamale, I put a stick of cheese like you suggested. This worked great.

So I had one hot tamale, and one 'sweet' tamale, but not too sweet. Already an awesome combo. Thanks so much for your post.

Jan 23, 2015
Steve in Home Cooking

I miss old school Chinese restaurants.

I love those cuisines too, as well as some of the Shanghainese, Dongbei, Shaanxi, Taiwanese, Yunnanese and others that I have access to.

Aside from the hot and numbing dishes, the first thing I notice is the number of dishes that are dry fried. No sauce at all. Then there are the dishes that use black vinegar. And the myriad of vegetables that are completely kick-ass that are not found at a Chinese-American restaurant. And then the xiao chi (little plates) of pressed bean curd, peanuts with liitle fish, jerky, marinated vegetables, the list is a long one. Then onto the dumplings with a variety of ingredients. And how about the dishes that use bread as an ingredient: mixed with cubes of pork, ground meat and cumin served as little sandwiches with steamed bread. And the caseroles. Most of these have so many vibrant and specific ingredients that go well beyond the heat factor. And not 'everything fried' but roasted, steamed, boiled, baked, or served cold and crunchy. I never understood cold noodles before or cold chicken sliced on the bone until I had the right preparation. Have the right dish, executed well, and it could be an 'aha' moment.

Ok, now I'm hungry. Sometimes the problem is that a place will open up trying to reel in the patrons but have no idea how to make much beyond "xxx in red hot sauce."

Jan 23, 2015
Steve in General Topics

I miss old school Chinese restaurants.

For starters, you don't have the BTUs, I'm afraid. But you get major props for making the effort.

Jan 23, 2015
Steve in General Topics

I miss old school Chinese restaurants.

I've mostly stopped going to Chinese-American restaurants anymore, but when I do they are not the egg rolls of my youth, unfortunately.

Jan 23, 2015
Steve in General Topics

I miss old school Chinese restaurants.

There are millions of us ex-New Yawkers hoping beyond hope to find that elusive egg roll of our youth. Our very own madeleine.

I miss old school Chinese restaurants.

"Text me if you guys get back to waitresses in red silk, cherry blossom dresses and chopsticks in their hair, ok?"

In some places, those are the only chopsticks available. I am worried about how sanitary that is.

Jan 23, 2015
Steve in General Topics

I miss old school Chinese restaurants.

The problems with buffet food are many, but basically you are eating over sauced steamed food.

Jan 23, 2015
Steve in General Topics

My First Tamale Experience

Where do you live? Not trying to be nosy, but check out hispanic grocery stores, small markets, or sometimes international grocery stores as others have said. Regular price is roughly $5 for a big bag, but you can find them on sale for $3.50.

I have a neighbor from Costa Rica who uses aluminum foil. Central American tamales, though, are genarally different from the Mexican version. They sometime incorporate vegetables into the dough and they tend to be less firm or firmly packed. Thsi is what I've found at local CA restaurants. I prefer Mexican tamales.

Jan 23, 2015
Steve in Home Cooking

My First Tamale Experience

Oh yes, if I wanted to do anything that looked or tasted great, I think I would have needed a bunch of help. My only goal was 'no structural damage to the kitchen.'

The prepared masa is a very good product, and I would certainly buy it again.

Jan 22, 2015
Steve in Home Cooking

My First Tamale Experience

No, I am not much for taking food photos, I'm afraid. But I stil have plenty of the ingrediants left, so I might take another shot at it with a different salsa.

Jan 22, 2015
Steve in Home Cooking

I miss old school Chinese restaurants.

Well, it depends. I grew up on Long Island where the Chinese-American food was very good. When I moved to Florida, and then Washington, DC, I realized I had been spoiled. From 1971 on, nothing was served to me that anyone would miss.

Nowadays in the DC area, even the really good ones are so sweet. At a recent meal, we asked what on the menu was not sweet, and the waiter just shook his head despondently. It was ALL sweet.

Instead, I now thoroughly enjoy the many different types of authentic Chinese cuisine I have available to me. It's not like LA or NYC, so I have to 'hunt and peck' for specific menu items, but there are hidden treasures to be discovered.

Jan 22, 2015
Steve in General Topics

How do you like your tacos...crunchy or soft?

It took me a long time to sort out the the different terms in Spanish.... it's very confusing. Not the like the English language!

Jan 22, 2015
Steve in General Topics