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Final Four Casual Eats

Good morning fine folks of Dallas,

I'll be visiting your city for the Final Four,, and Im looking for cheap and/or casual places to get a meal (think burgers, bbq and tacos). I'd love some suggestions. Either near Cowboys stadium or the hotel I'm staying at (Embassy Suites Market Center). Thanks so much.

Mar 31, 2014
judoka in Dallas - Fort Worth

Macarons (French cookie) available in DC?

Try Silva's patisserie in Vienna Va. The pastry chef was the chef at the Kennedy Center for a long time. Best macarons ever...

Sep 11, 2013
judoka in Washington DC & Baltimore

Trip during the Final Four

I get to cross an item off my bucket list.

I'll be in Atl during the Final Four (April 6th, 7th and 8th) and I will be staying at the Embassy Suites Centennial Olympic Park and I need some suggestions when it comes to places to eat.

A couple of guidelines:

First, nothing too fancy I plan on wearing a pair of jeans and a t-shirt most if not all of the time.

Second, walking or a short cab ride (20 min)

And third, I must have a good chicken and waffles suggestion.

Thanks for your help

Jan 23, 2013
judoka in Atlanta

Spicy Mint Beef

Hi Folks,

I'm doing some cooking for a woman I really want to impress. So here is what I'm making:

App/ Starter: ?

Main: Spicy Mint Beef

Side: ?

Dessert: a chocolate mousse/pudding/creme creation. It's very rich.

So my question/plea is this.I'm not too worried about the starter; but I need a side dish the is easy to prepare and will help cool the palate. So ideas...

Dec 09, 2012
judoka in Home Cooking

Kabobs in NOVA

You know SoxFan it could be Halim, I am just doing the best I can. All I know for sure is that it tastes fantastic.

As for the rice, I spoke to the cook/owner recently and asked why the brown rice is brown. The said that the rice is sauteed with onion and spices so it caramelizes and turns brown. Mystery solved.

Mar 23, 2012
judoka in Washington DC & Baltimore

Kabobs in NOVA

The best kebab in Vienna is a toss up between two restaurants; the reigning champion Rose's and the new comer Kabob Tavern. My criteria is rather simple go in and get a quick casual meal, both restaurants have a fine dining option, but that’s a post for a different day. It think that the meats (Chicken, Lamb and Kubideh) are pretty equal; meaning outstanding. To me there are few things in life better than fire roasted meat. The reason that I give Kabob Tavern the edge is that the side dishes and extras are better. Each kebab order comes with onions and a roasted tomato, the Rose kebab comes with a plain white onion, the Kabob Tavern serves a pickled red onion. I think it tastes better and I appreciate sweet and sour contrast with the lamb a lot. Also instead of plain white rice, each order of kebab at Kabob Tavern comes with half white rice and half rice sautéed with onion so it’s brown and slightly caramelized. And finally each order of Kebab's at Kabob Tavern comes with a side; I've tried the stewed pumpkin, eggplant, chick peas and haleem (a puree of chick peas, lentils and chicken with a spicy kick). To me that is what gives Kabob Tavern its edge. Those sides are really good. So overall, I have to say that Kabob Tavern is my new go to spot for kebabs in Vienna.

Mar 21, 2012
judoka in Washington DC & Baltimore

Interesting places in Dunloring/Fairfax/Tyson's Corner

As a Vienna Resident, I can definitely second the Maple Ave suggestion, most of their food is Asian influenced; French technique though.

As for kabobs, a new place has my vote, Kabob Tavern. I've eaten at Rose's for many years and I don't say this lightly. Kabob Tavern's kabobs are better. They also have great sides too. Try the Haleem or the pumpkin, both are superlative.

As for other ethnic options try La Caraquena in Falls Church. It's Venezuelan and pretty small and funky. So I think it fits the bill.

Mar 06, 2012
judoka in Washington DC & Baltimore

Kabob Tavern in Vienna, VA?

I had the exact opposite experience of the reviewer above. I loved this place; in fact, I thought it was so good that I brought my father (a discerning eater to the place a week later) What follows is my review from yelp, and after that I'll add my father’s opinion.

What a find! In an area with some great Kabob places (Rose Kabob and Shamshiry) Kabob Tavern should be counted among them.

Tonight I had the lamb and chicken combo, accompanied by white and brown rice with slivers of pickled red onion and a roasted tomato. And on the side I had a dish of halmi. The lamb was good, if a shade toward the medium side, but I am a rare meat eater. I suspect that most people would find it perfect. The chicken was tender and juicy; both had a generous dusting of sumac and other spices. But they only enhanced the flavor of the meat, never threatening to eclipse it. Now for whatever reason I just don't eat roasted tomato, I eat raw tomatoes and tomato sauce; but no roasted tomato. The pickled onion slivers were fantastic. A great accompaniment to the roasted meat. The rice was fluffy and well cooked. The side dish of Halmi; a special for today and I don't know how long it will stay so run out and get some. It was smooth and delicious with the perfect amount of heat. And the best part? They will start a delivery service in the near future. I'm a happy camper and you will be too once you eat at the Kabob tavern.

The only difference was that my father’s side dish was a roasted eggplant covered with a yoghurt sauce. He raved about it, and stated, 'I'll eat here again in a heartbeat."

By the way, to the above reviewer, if you prefer Naan (and it is delicious) go to an Indian restaurant no one that serves Afghani style kabobs.

Jan 05, 2012
judoka in Washington DC & Baltimore

Maple Ave Revisited

Tonight I ate at Maple Ave in Vienna Virginia, and I pleased to report it is as good as ever. Due to the fact that Chef Tim Ma and his partner Joey Hernandez change the menu regularly, to keep the food both seasonal and local, none of the dishes that I mentioned in last time are on the menu now. However, each time I eat there I find a new favorite. Tonight I had the beer braised beef cheeks served over a sweet potato mash and caramelized onions. In a word-stunning. Everybody should rush out and make a reservation as soon as possible. In speaking with Chef Ma he told me while he is stocked to the gills with the meltingly tender veal cheeks now, he cannot guarantee that they will always be available. Apparently I am not the only one who thinks they are fantastic.
Tonight I got triplely lucky. First a little background, I generally do not like vegetarian fare; most of the time I find it to be insipid and boring. But since I eat at Maple Ave often, occasionally I get to taste a dish or two. Just think of me as the canary in coal mine, culinarily speaking. Tonight before I had the veal cheek, I got to taste the vegan dumpling with a soy scallion dipping sauce. As I said above, I don’t like vegetarian fare and vegan food is even less palatable. But those dumplings were good; I would order them again in a heartbeat. I also tasted a vegetable curry, the brainchild of Chef Ma’s sous chef, a Burmese native. It almost made this dedicated carnivore swear off meat. That good. Spicy, savory and with the perfect amount of heat.

So in conclusion, make a reservation as soon as you can. You won’t be disappointed.

Dec 15, 2011
judoka in Washington DC & Baltimore

Authentic Greek Gyro in Maryland/DC/NOVA?

I'm a regular a Plaka. Not only are their gyros authentic (the owner is Greek). The Plaka gyro is fanastic tasting. Ive never had a problem with the fries being soggy/mushy. They do 'wilt' somewhat towards the end of the sandwich but I always could taste the individual componets of the sandwich.

And yes it is always crowded on the weekend, most often weeknights too. But the tables turn over fairly quickly.

Oct 11, 2011
judoka in Washington DC & Baltimore

BBQ Ribs Side Dish

Thanks everybody for the great suggestions.

Jun 14, 2011
judoka in Home Cooking

BBQ Ribs Side Dish

My sister in law is hosting a BBQ rib dinner, and tasked me with making a side dish. I was thinking cole slaw of some sort. But I am open to any suggestions. Thanks. Oh yeah she is grilling corn as well

Jun 12, 2011
judoka in Home Cooking

What are you planning for your Super Bowl party?

I am going with a New Orleans theme. I am making a shrimp gumbo and a spicy jambalya. Actually suggestions for desserts and side dishes would be appreciated.

Jan 15, 2011
judoka in Home Cooking

Good Eats

Does anybody know when the newest season is on (Day and time would be great)?

Sep 23, 2010
judoka in Food Media & News

Chicken Fat Substitution

Well it is a Passover recipe.

Jul 05, 2010
judoka in Home Cooking

Maple Avenue Restaurant, Vienna

I 'reviewed' Maple Ave when it first opened. I live in Vienna and it's great to have a fine dining place open within walking distance of my apartment. I took members of my family there, who happen to be fairly discerning eaters, and they loved it too. In fact they commented on how reasonable the prices were.

And I agree with you the Yuzu Key Lime Pie is phenominal.

-----
Key Lime Cafe
207 N Talbot St, Saint Michaels, MD 21663

Jul 05, 2010
judoka in Washington DC & Baltimore

Chicken Fat Substitution

I have a recipe but there is a problem with it. All that chicken fat sounds loathsome, what can I subsitute for it?

Here is the recipe:

Ingredients
•1 cup chicken fat
•1 onion, sliced
•4 russet potatoes, peeled, grated, and liquid squeezed out
•1 bunch dill, chopped
•Salt
•1 pound sliced smoked salmon
Directions
Preheat oven to 350 degrees F.

Brush an 8 by12 lasagna dish with 2 tablespoons of chicken fat. In a medium skillet over medium heat, add 1 tablespoon of chicken fat and onions, and saute for 2 minutes, or until translucent. Let onions cool.

In a large bowl, mix potatoes, cooked onions, and dill together with remaining chicken fat and season with salt. Place mixture in lasagna dish and bake in the oven for 45 minutes to 1 hour, or until potatoes are tender in the center and crisp on top.

Remove from pan and layer top with smoked salmon. Cut into 10 equal size portions and serve.

Jul 05, 2010
judoka in Home Cooking

Alcohol Substitutes

Thanks everybody, these are great suggestions. It will be fun to experiment.

Jun 30, 2010
judoka in Home Cooking

Alcohol Substitutes

I'm cooking for a friend, a friend who is many years sober, and I would like to find a substitution for white wine. The wine (maybe a quarter cup) is not a main player in the recipe. It is used to deglaze and create a pan sauce. Any help would be appreciated.

Jun 29, 2010
judoka in Home Cooking

Moose meatballs

I am in the process of making moose meatballs for my class on 'States Day' we chose Maine(I'm a teacher.) The recipe I have, see below, is not bad. But the meatballs are very dry. I fugure I can add some fat to the recipe, but how much? Help Chowhounds youre my only hope.

Honey-Garlic Moose Meatballs

1/4 cup minced garlic
1/4 cup soy sauce
1/2 cup honey
2 tablespoons garlic powder
3 tablespoons onion powder
1 1/2 teaspoons chili powder (optional)
3 pounds ground moose
2 tablespoons canola oil


Preheat oven to 350 degrees F (175 degrees C).
Stir together the minced garlic, soy sauce, and honey together in a small saucepan. Stir in garlic powder, onion powder, and chili powder. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer for 15 minutes, then set aside.
While the sauce is simmering, roll the ground moose into meatballs in 2 tablespoon portions. Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in batches until well browned, and cooked through, 10 to 15 minutes; drain well.
Place the drained meatballs into a baking dish. Pour on the sauce, and stir until well coated. Bake in preheated oven for about 20 minutes so the meatballs absorb some of the sauce.

May 30, 2010
judoka in Home Cooking

Three course meals suggestions

Thanks for the ideas folks.

Last mothers Day I went with sweet (caster sugar) and sour (balsamic vinegar) lamb chops, Roasted asparagus and rice wirth minced onion boiled in vegetable stock. And for desert I made a chocolated custardy/ mousse thing. That was a hit I swear. It really is quite good and very simple.

I have to say thanks to the person that suggeasted rhubarb. I love that and I didn't even consider it...so thanks.

Also the epicurious stuff looks interesting as well so thank you too.

Mar 08, 2010
judoka in Home Cooking

Three course meals suggestions

Its getting to be that time of year again, Mother's Day approaches and I am going to cook for my mom and the family again (6 to 8) people. And I'm turning to the good people of Chowhound for help.

I am not a great cook, but decent. I do not have great skills or fanastic technique. I would say that I'm pretty average in the kitchen. That being said, I do not mind stretching a bit.

I plan to do a three course meal; so I am soliciting recipes and/or menus. Alcohol is not a factor, meaning I cook with it frequently, I just never developed a taste for it, same deal with my Mom. There are no real dietary restrictions, we are Jewish but do not keep kosher. (Bacon is delicious). She is not a huge red meat fan but does like lamb; so if anybody knows something in that area I think it would go over well. Other than that go wild.

Thanks for your help, and if I use anything I get from here I write up a little note to tell you how it went.

Joshua

Mar 08, 2010
judoka in Home Cooking

Clarified Butter

Can I make /strain the heated butter with a french press?

Feb 24, 2010
judoka in Home Cooking

Buying Prosciutto

Well the title says it all.

So where can I buy decent prosciutto in the NoVa or DC area?

Oct 31, 2009
judoka in Washington DC & Baltimore

New Restaurant- Maple Ave-

A few days ago I tried the new restaurant Maple Ave (on Rt 123 across from the MacGruders). I wanted to try this place since it is in walking distance of my condo, and my father and I had a very nice meal. We each ordered an appertizer, I had the Spanish Dumplings, basically a empanada, it was very tasty. My father had the carrot and ginger soup, a cold dish. He loved it, I tried it and would have like a bigger ginger taste. For the main course I had the Bulgogi Wrap sweetly marinated ribeye thinly sliced, served with kimchee puree and Bibb lettuce wraps. It was excellent. the ribeye that they used was tender and cooked with great technique. And the kimcee puree that was drizzled on top of the beef was not overpowering, I highly recommend that dish. My father had the BBQ salmon Lightly grilled wild bbq salmon served with grilled broccoli rabe over garlic butter orzo. I did not try that, but my father said it was very tasty. To end the meal I ordered the Oh Em Gee a flourless chocolate cake topped with chocolate ganache, whipped cream. It was so rich that I only made it through half. Dad had The Best of Both Worlds a homemade vanilla bean ice cream sandwiched between two chocolate chip brick cookies. I took a piece of his cookie, really good.

Also the service could not have been better.

A couple of drawbacks the place is small and they dont take reservations. as a variation on that theme the parking lot is pretty small too.

Overall I highly recommend Maple Ave

Aug 22, 2009
judoka in Washington DC & Baltimore

Help for Mothers Day

I really appreciate all your replies. If I choose to feature the rissotto (must confess, I had this thought), what can I serve with it? Again, many thanks.

Jan 26, 2009
judoka in Home Cooking

Help for Mothers Day

I know its a ways off, but since Ive only been cooking for a couple of years I want to try to make this meal at least twice before I serve it to my Mom. For some background, I recently had this holiday 'assigned' to me, by my sister in law, after last years (my first) Mothers Day meal. Last year I made lamb chops with balsamic vinegar, rice cooked with onions and garlic-with vegetable stock as the base, roasted aspargus and a parfait with strawberries and a marscopone chese. This year I plan on doing Osso Bucco, rissotto with mushrooms, and...? This is where I need some help. Any suggestions would be appreciated. The only thing is that the rissotto is non negotiable. Its one of my Mom's favorites and I learned how to prepare it for her. Thanks for your time.

Jan 26, 2009
judoka in Home Cooking