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Sport Bars in Baltimore with good food?

I like Turp's on the corner of Charles and Mount Royal near Penn Station in Mount Vernon.
http://www.turpsonline.com/

Gluten Free Restaurants in Baltimore and Columbia Area

...and the "Meet 27" website: http://meet27americanbistro.yolasite....

Gluten Free Restaurants in Baltimore and Columbia Area

"Meet 27" on Howard and 27th Street in the Charles Village neighborhood of Baltimore (near the Johns Hopkins Homewood campus. The place just opened and I haven't been there, but most of the people who have eaten there have been very positive.

Jury Duty in Baltimore

I have jury duty on Friday and I was wondering if anyone has any suggestions for interesting lunch places near the courthouse?

what would be on the menu in the wild wild west?

Hangtown Fry: an omlette made with eggs, bacon and fried oysters that was purportedly invented when a 49er walked into a saloon after a big strike and told the cook to make him something with the most expensive ingredients he had. (http://en.wikipedia.org/wiki/Hangtown...). If you want to keep in the Gold Rush vein (npi) you could serve it with Pisco Sours which were especially popular because of the Chileans on the gold fields and the pisco that was much easier to get than the ryes and bourbons that had to be imported from back East.

Jan 18, 2011
Trencher man in Home Cooking

Asian Market in Mt. Vernon

That looks like it's the place. Many, many thanks!

Asian Market in Mt. Vernon

I heard a rumor that there's an asian market in Mt. Vernon near Mekong Delta (Saratoga and Liberty). Has anyone else heard about this place? It would be a lot more convenient than H Mart or even the grocery on York Road. Thanks.

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Mekong Delta Cafe
105 W Saratoga St, Baltimore, MD 21201

Cookbooks you shouldn't have purchased...which books just didn't work for you?

I couldn't disagree more. This is a book I go back to time and time again. His meticulous research and the scope of the book (both temporal and geographic) are invaluable. As for being disorganized, the indexes are very helpful.

Sep 17, 2010
Trencher man in Home Cooking

Micronesian dinner party ideas

You're in luck - I just took a look at the Brennan book, "Tradewinds and Coconuts,"and there are LOTS of specifically Micronesian recipes. There's even a section where discusses Micronesia and micronesian cuisine. Also, since Guam is in Micronesia you can take a look in the encyclopedic and ever-reliable Steven Raichlen's "BBQ USA," since he has a few Guamanian recipes.

Sep 14, 2010
Trencher man in Home Cooking

Micronesian dinner party ideas

There's a cookbook called "Tradewinds and Coconuts: A Reminiscence And Recipes From The Pacific Islands," by Jennifer Brennan. It's quite good - informative, well-researched, and authentic. I would highly recommend taking a look at it if you can find a copy. I don't have it in front of me at the moment, but I'm pretty sure she discusses Micronesia.

Sep 13, 2010
Trencher man in Home Cooking

Grilled Octopus

I'd like to grill some octopus, but it's a pain to get a hold of. I noticed that Goya has canned octopus in olive oil and I was wondering if that would work? Has anybody tried this and, if so, what were the results like?

Aug 23, 2010
Trencher man in Home Cooking

Vegetarian Hot Dogs

I’m not a vegetarian, but I’m trying to cut more meat out of my diet. I’ve had some pretty good vegetarian sausages and I was wondering what brands of veggie hot dogs people think are the best?

Mar 23, 2010
Trencher man in General Topics

Where to find Thai basil in Baltimore

Thai-Philippine Oriental Foods - 523 Gorsuch Avenue. It's near the Giant on 33rd Street in Waverly. Look for the blue awning.

How to eat like a pirate?

There's a recipe for Poulet Boucanier (Bucaneer's Chicken) in Steven Raichlen's "BBQ Bible". It's marinated in rum, lime, chiles, spices, etc. then smoked over sugar cane.

Sep 08, 2009
Trencher man in General Topics

Substitute for Queso Chihuahua

Any suggestions for cheeses to substitute when I can't get any queso chihuahua? Something along the lines of monterrey jack or muenster, maybe?

May 18, 2009
Trencher man in Home Cooking

making pasta - do i really need 00 flour?

In a word, no.

Feb 16, 2009
Trencher man in Home Cooking

Middle eastern cookbook?

I'd recommend "The New Book of Middle Eastern Food," also by Claudia Roden. It covers the same cuisines as "Arabesque" but is much broader and includes Egypt, Persia, the other countries of North Africa, and even some recipes from Greece, Armenia, and Georgia. Roden's discussions of history and culture are also very good. I spend 2-3 months in the Middle East every year and, from personal experience, I can say that her recipes are spot on. If I could only have 5 cookbooks, as difficult as the choice would be, I'd pick "The New Book of Middle Eastern Food" without a moment's hesitation.

Feb 16, 2009
Trencher man in Home Cooking

studying food habits in archaeology?

I'm currently working on my PhD in Near Eastern Archaeology and though my research doesn't really deal with food per se, it's still a major interest of mine. As a matter of fact, I just taught a class last semester called "The Archaeology of Food." We looked at food in Mesopotamian, Egyptian, Mayan, and Inka culture and how it can tell us a lot about aspects of ancient societies such as social order, religion, and politics. It's a fascinating topic that, as mbfant mentioned, incorporates lots of various disciplines. I published an article in the (now defunct) magazine 'Archaeology Odyssey' called "A Mesopotamian Feast: Ancient Recipes for Modern Cooks" that talks about incorporating my interest in both food and archaeology. And it has recipes. It's in Volume 9, Number 1 (January/February 2006) pp. 32-35. There's also an article in Archaeology Magazine called "The Trouble with Blood" (Volume 57 Number 6, November/December 2004) about cooking ancient recipes. If you go to archaeology.org and search the title you should find the article If your interested in Mesoamerica, then THE book is "America's First Cuisines" by Sophie Coe. It's a great book and well worth buying. Another good book is called "The Archaeology and Politics of Food and Feasting in Early States and Empires," edited by Tamara Bray. It's a collection of articles by various scholars on aspects of the archaeology of food from numerous cultures around the world. "Food in Antiquity: A Survey of the Diet of Early Peoples" by Don and Patricia Brothwell is a good reference on the topic. Closer to my field are the books "Textes Culinaires Mesopotamiens" and "The Oldest Cuisine in the World: Cooking in Mesopotamia" both by Jean Bottero. Even though the first book has a french title, a lot of it (luckily the interesting bits) are in English. A good popular survey of food in history is called, aptly, "Food in History" by Reay Tannahill. Finally, a good cookbook, with lots of gorgeous pictures is "Spirit of the Earth: Native Cooking from Latin America" by Beverly Cox and Martin Jacobs. It's one of my favorites and I use it all the time. So, yeah, those are some good sources to look at off the top of my head. There's a lot more out there, especially about classical and medieval food and cooking. I hope this helps.

Jan 15, 2009
Trencher man in Not About Food

Theme Party Ideas: Theme: Black & Tan

Jan 15, 2009
Trencher man in General Topics

Grad Students Gone (sorta) Wild

My friend and I are a couple of Grad Students headed to a conference in Boston this week. The conference is at the Weston Boston Waterfront on Summer Street (near the Boston Convention & Exhibition Center) and we’re staying in Medford. Any suggestions for good, interesting, reasonably inexpensive places to eat and/or drink? We’re both pretty adventurous when it comes to food, so all suggestions are welcome. Also, anything local we have to try in Boston and any recommendations for a place to get a good bowl of chowdah? Thanks guys.

songs referencing food: your playlist

"Bone Machine" by the Pixies: "Our love is rice and beans and horse's lard..."
"Sweet Potato" by Cracker: "Be my sweet potato, be my honey lamb..."
"How Can I Live Without You?" also by Cracker: : "You can still come and bring me coffee in the morning/You can still come and make me chicken fried steak..."
"Thunder on the Mountain" by Bob Dylan: "I had the pork chops, she had the pie..."
"I Got a Gig" by Hayes Carl: "Burnt Fried Chicken and Lone Star beer..."

Interesting Food In Chicago

I'm a Grad Student arriving in Chicago for a conference tomorrow. One or two evenings my friends (grad students all) and I would like to go out to dinner. We're all pretty adventurous eaters and would appreciate any reccomendations for places that are reasonably priced, interesting, and/or uniquely Chicago? Besides restaurants recommendations for bars are, of course, most welcome. Thanks!

Mar 12, 2008
Trencher man in Chicago Area

Baltimore: Good Chinese takeout/delivery

I've lived in Charles Village for 6 years and it's always been Paul Chen's. They do have a lunch buffet which I've been to once (very hung over) and it was decent. I don't think they have sushi. I pretty much just get carry out, which, as I said, is quite good.

Baltimore: Good Chinese takeout/delivery

I live in Charles Village and the ONLY place for decent Chinese is Paul Chen's Hong Kong Restaurant (2426 North Charles Street-across from the Safeway). It's not incredible Chinese, but it's quite decent and definitely a cut above the average carry out place, especially in Baltimore. You can eat-in, carry-out, or they deliver.

Food-Related Songs?

"Sweet Potato" - Cracker (great song for a party)
"Sweet Thistle Pie" - Cracker
"Come on in My Kitchen" - Crooked Still
"Cracklins" - The Gourds
"Burritos" - Sublime

Feb 26, 2008
Trencher man in Not About Food

Port Wine Sauce.....How To?

This is going to sound like heresy, but if you want a port sauce that's tasty and quite easy combine equal amounts of port and beef stock (even good quality store-bought beef broth will do) and a splash of red wine and boil the heck out of it until it reduces to the desired consistency- n.b. it will never get really syrupy. I like to saute some mushrooms (shitake, cremini, button, etc) with butter, shallots, and thyme and add the reduced sauce to the mixture before serving. Easy and good.

Jan 04, 2008
Trencher man in Home Cooking

Food Quotations

"Our love is rice and beans and horse's lard" - The Pixies "Bone Machine"

Jan 04, 2008
Trencher man in Not About Food

What is the Difference between Shawarma and Donair? [Split from Western Canada Board]

No, in North America, I have eaten at many (good) places where a ground meat product is referred to as either shwarma, doner, or gyro and a non-ground meat product is also referred to as either shwarma, doner, or gyro. There is no real consitency - it depends on the vendor, the product they can get, and what name the product will sell best under. For instance, I've been to restaurants owned by Lebanese, but they sell shwarma and call it 'gyro' because that's what their customer base is most familiar with. By and large, you are correct that only Greek joints will sell gyro but, again, this is not wholly consistent.

Sep 06, 2007
Trencher man in General Topics

Cacoa Nibs?

I bought at bag at Whole Foods in Baltimore.

Jack Kerouac Dinner? What to serve!!

Diner food! Check out this famous picture of some of the biggest names of the Beat movement.

http://www.writedesignonline.com/hist...

Sep 05, 2007
Trencher man in General Topics