I know that the roots market in clarksville has just started carrying ethiopian food...they MIGHT have injera.

There is also an ethiopian restaurant in burtonsville that would probably be willing to sell you some if you ask. It's called Soretti's and here's the contact info: (240) 390-0044

It's interesting, but it reminds me of a food version of discovery health's mystery diagnosis.

My favorite threads are the ones that say: "I was out in the woods and found some mushrooms, are they safe to eat?"

I'd say the now dead gourmet magazine, especially since it had about the same number of ads as vogue.

These Asian chain grocers ARE corporate giants (:

I went to Safeway today (in Baltimore) and I saw a head of iceberg lettuce being sold for $2.79 each.

I'd rather buy my groceries from the asian chain groceries. The quality is good and the prices are much better.

I used to get 5 avocados at costco for $5.99, the price has gone up about $1-$2 in the past 6 months. However I have noticed at H-Mart, I can get avocados, 2 for $1. I have also managed to find limes there for 5 for $1.

I really hope they keep the blueberry crumble and bananas foster, but I know that's wishful thinking.

Heads up, I've seen this being sold in H Mart, a korean grocery store.

Yep I did some research and it's a type of pumpkin leaf. I googled this: "호박잎쌈"

Funny thing is most of the photos show it boiled. We eat it raw when we eat it as ssam.

This looks like a smaller version of some squash type leaf my mother grows in her garden. We eat it as ssam and wrap it around boiled or grilled pork belly. It's delicious and has a slightly furry mouthfeel.

omg @ gamjatang and sujebi. I LOVEEEE sujebi, it's the doughier version of kalgooksu.

I used to make a terrible version of sujaebi when I was around 18 years old. I'd open a packet of beef dashida (all you taste is salt), add potatoes, mix flour with water to form and dough, then drop the pulled sheets of dough in the water. Worst thing ever, but I absolutely loved it at the time.

To add to Korean cuisine:

I've seen julienned and very quickly stir fried potato with a little bit of sesame oil and salt as a banchan or cubed and tossed with a sweet soy sauce.

Potatoes are often added to kimchi chigae and daengjang. I also love it in dak dori tang with chicken and carrots.

When I was little my grandmother used to roast potatoes as a snack and serve them to my sister and I with salt and pepper - although sweet potatoes are more popular this way (no salt and pepper).

definitely +1 for me

For some reason I am always craving the following:

falafel from the kosher cafe with the option of 20+ toppings

xiu mai banh mi from falls church, va with an avocado smoothie

peruvian chicken from el pollo rico

pate, dijon mustard, cornichons, onions, all schmeared on a crusty baguette (one of my favorites)

filipino pork cracklins with sriracha (this is my downfall)

Yep! Everyone has to have a cup of old bay on the side or sprinkled over the vinegar. I feel that the crabs have enough spice on them so I forgo the old bay and just stick with the vinegar. I know that a lot of people prefer white, but I usually stick with apple cider.

Great, now I want crabs (:

Francois Payard's Chocolate meringue mousse cake from Gourmet's Feb 2008 issue. I HATE baking, but for some strange reason I decided to make this cake. I fail every time a recipe requires precise measurement, but I managed to make this cake with the help of my then boyfriend's stand mixer (god bless him :p). It turned out beautifully and now I want to make it again!

I'm from Maryland and a lot of the locals like to dip their crab in vinegar. Lately I have seen people dipping their crab in vinegar, then in butter so it's kind of the same deal.

If you have access to an iphone, Andrea Nguyen has an app for decoding asian grocery store items. This could be handy if you don't feel like lugging a book around.

I slice them into a salad with chiles, tomatoes, za'atar, sumac, lemon juice and pomegranate molasses. So great for the summer.

I also thought some tteok was made with kinako and not roasted millet powder, although they do taste almost the same.

i am thinking of the pounded rice cake that is usually cut into small little rectangles and than rolled in either crushed mung beans or powdered millet/kinako.

Ethiopia was once colonized by Italy so this makes perfect sense. Some Ethiopian places I go to serve kitfo on italian bread, spaghetti, lasagna, or salads with oil and vinegar.

I imagine it's good for making chicken fried steak, or for piercing pork belly skin when making siu yook. It's what makes the skin extra crispy during roasting

I've been burnt out on truffle oil, butter, and parmesean popcorn so lately I've been using butter or oil and smoked paprika.

However, nothing beats salt, butter, and freshly cracked black pepper.

Isn't the closing temporary?

My god this was the most boring episode ever. I lived in boston for a while so I was expecting him to be visiting some fine dining establishments. NOT bar after bar after bar in Southie.

I hope next week will be better

I usually get the head cheese and pate, but at one particular place I always get the xiu mai filling. Absolutely delicious, moist, and warm meatballs.

Did you catch Matt Lauer congratulating the winner after that segment? I was so pissed that I screamed at the TV. He spoiled it for me big time ):

nutella + marshmallow fluff on white bread

turkey deli meat (the gross kind that has too much water and salt in it), yellow mustard, tons and tons of season all salt or old bay on white bread.

SO gross.

I heard that they're from Maine, but the BEST ones I have ever had are the ones from the Pennsylvania Dutch market.

They are all hand made, incredibly moist and come in the best flavors. My favorite is pumpkin.