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Big Bunny's Profile

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Mekong Delta Cafe- Baltimore

I have a menu.

Sun-Thu 10am - 10pm
Fri & Sat 10am-10:30pm

I just had lemon grass tofu and goi cuon for lunch. Both great.

Let's support this place!

BB

Storing rice, lentils, dry beans and other grains - Cheaply. Any suggestions?

I use big plastic pretzel jars to store pasta and rice.

I really like pretzels anyway.

BB

Feb 03, 2009
Big Bunny in Cookware

Spring Rolls (not fried)

The Vietnamese name is "goi cuon."

Some menus might only list them as such.

BB

El Torito Mexican Mt. Vernon

I had lunch there on Saturday: grilled beef with beans and rice. That and a strawberry "shake" made an excellent lunch.

This is a gem because it is simple and good. The beans and rice alone are worth the trip.

They said that they have extended their evening hours to 8:00.

BB

Where to buy banana leaves to make tamales?

Asian groceries usually have them frozen.

BB

Blue cheese=crazy dreams

Scrooge thought one of the ghosts was "an undigested bit of cheese."

BB

Oct 06, 2008
Big Bunny in Not About Food

Thoughts on Laminating an Old Cookbook

I would buy the new edition, methodically photocopy those recipes missing from the old edition, and put the old edition in a safe place - as-is.

BB

Sep 12, 2008
Big Bunny in Not About Food

What's the deal with chopsticks?

One Chinese cookbook calls chopsticks "fireproof fingers."

Cooking with chopsticks will quickly teach you how to use them because they are so handy.

BB

Aug 18, 2008
Big Bunny in Not About Food

Name that place: N. Charles St., Baltimore

Cazbar?

Nice place.

BB

Vegetarian meals you never think of as being "vegetarian?"

Many Indian restaurants offer a vegetarian thali (meal in a tray).

They are often inexpensive and excellent.

BB

Aug 15, 2008
Big Bunny in Home Cooking

Vegetarian meals you never think of as being "vegetarian?"

I have put out a couple of vegetarian Tex-Mex buffets.

There are so many flavors and combinations of texture that no-one misses meat.

BB

Aug 15, 2008
Big Bunny in Home Cooking

Tip jars - love 'em? Hate 'em?

I don't mind tip jars.

I am getting tired of "Thanks a latte!"

BB

Aug 13, 2008
Big Bunny in Not About Food

Is "waitron" intended to be demeaning?

I thought that "waitron" had come in and gone out of style very quickly about ten or fifteen years ago.

BB

Aug 04, 2008
Big Bunny in Not About Food

Fine Dining & Hamburger Etiquette

Much of the pleasure of a hamburger is the feeling of biting through the layers of texture and flavor.

As others have mentioned, some burgers are too fragile or too loaded to pick up, but the real "burger experience" is to "munch" on the whole thing.

BB

Jul 31, 2008
Big Bunny in Not About Food

Fine Dining & Hamburger Etiquette

Pizza doesn't crumble when you cut it.

BB

Jul 31, 2008
Big Bunny in Not About Food

Downtown Baltimore Italian question

You might like Sammy's Trattoria, on the corner of Charles and Biddle.

It is quite casual, and the food is good.

BB

bread surcharge

And what if they just give you a nasty look (really happened.)

BB

Jul 24, 2008
Big Bunny in Not About Food

bread surcharge

In a way, it would be nice if there were a stated price for everything.

Often, I would like - say - an extra pickle on a sandwich.

It is embarassing to ask for one. Even though I don't expect it to be free, there is no way to gracefully let the waitperson know that an extra charge is all right. Besides, the waitperson may be uncertain about asking the kitchen.

If it were somehow clear that the price is $x.xx, then there would be no question.

BB

Jul 23, 2008
Big Bunny in Not About Food

Tip/Bribe Maitre D'/Host(ess) = No; Tip/Bribe Server/Bartender = Yes; Why?

Good point!

Tipping is not bribing.

On the other hand, if you are a well-liked regular, the regular rules will often be messed with anyway.

BB

Jul 21, 2008
Big Bunny in Not About Food

Authentic or American?!?

Why do people become so exercised by a meaningless word?

Traditional cuisines are notorious for handing down food traditions orally. Few "ethnic groups" sit still in one place, undisturbed with perfectly reliable sources of supply for their groceries. Next door neighbors do not cook alike.

Yet, we expect to be able to glean, somehow, **THE CORRECT WAY** to cook a dish.

BB

Jul 21, 2008
Big Bunny in Not About Food

Tip/Bribe Maitre D'/Host(ess) = No; Tip/Bribe Server/Bartender = Yes; Why?

If the staff of a restaurant likes you, they will be nice to you. One reason for tipping, and occasionally "bribing" is that if you come back, and come back regularly, you will be perceived as *a nice person.*

In everyday life, we don't make friends by giving out money; but in a restaurant it is usually the only way we can express our appreciation.

BB

Jul 21, 2008
Big Bunny in Not About Food

Authentic or American?!?

Foods change/evolve constantly in response to local ingredients and individual tastes. Sometimes the new dish is better than the old.

The problem comes with naming the new dish. If you give it a new name, no-one will know what you are talking about. If you keep the old name for a changed dish, someone will be disappointed.

As big and varied as American cuisine is, this will probably always be true.

BB

Jul 17, 2008
Big Bunny in Not About Food

Rounding up absurdity

Only restaurants.

It has been that way for a few years now.

BB

Jul 17, 2008
Big Bunny in Not About Food

Rounding up absurdity

I live in downtown Baltimore, and eat out regularly at various places.

With few exceptions, I just don't receive nickels or dimes in my change.

BB

Jul 17, 2008
Big Bunny in Not About Food

Rounding up absurdity

Rounding to the nearest quarter,or dollar, is just a fact of life nowadays.

No great principle is being violated.

BB

Jul 17, 2008
Big Bunny in Not About Food

When a recipe calls for toasted spices?

I have a little aluminum "caldero" (about 1 or 1-1/2 cups) with a lid.

Its great. I put the lid on, keep the heat low, and go by smell/sound.

Mostly, I use this for Sichuan "pepper."

BB

Jul 03, 2008
Big Bunny in Home Cooking

shopping for ingredients in chinatown

There is an excellent book for you: "Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam" by Bruce Cost.

Years ago I used the first edition of this book just to learn my way around the produce at my local Chinese grocery. If I saw a vegetable new to me, I would buy about a pound of it, bring it home, and look it up.

Often, Cost gives a recipe for the vegetable. Other times, I would simply go to another cookbook, armed with the knowledge of the vegetable's name.

I also have an out-of-print book by Martha Dahlen which is even better for vegetables. There are more than one book listed for her and I don't remember which one I have (I am at work now.)

Of course, if you can get tips from the people at the market, you are way ahead. Not only are there several ways to us most vegetables, you can find out about seasonality and local availability.

BB

Jul 02, 2008
Big Bunny in Home Cooking

Places to study/drink coffee in Baltimore

City Cafe on Eager St. is a classic "study hall." The music can be a problem at times.

BB

What's the deal with chopsticks?

What's really annoying is when people don't know a top chopstick from a bottom chopstick.

BB

Jun 20, 2008
Big Bunny in Not About Food

Kohlrabi---how to prepare and recipes

I make a pickle from Florence Lin's vegetarian cookbook when I find kohlrabi at the farmers' market.

Cut raw kohlrabi into thin (1/16-inch) dominos and sprinkle with salt and sugar.

Let weep for about 30 minutes, then cover with soy sauce.

Refrigerate for a few days before using. It keeps a long time.

This is good with jook (rice porridge.)

BB

Jun 10, 2008
Big Bunny in Home Cooking