MartinDC's Profile
New Nordic cuisine?
The best you can do for Scandinavian in the DC area is a style of Swedish food called Husmanskost. This includes the traditional national dishes such meatballs, stuffed cabbage leaves, beef or veal patties sauteed in butter, gravlax, pickled or pan-fried herring, a potato-and-anchovy casserole, and fresh peas when in season and ALWAYS lingon! These can easily be made home, with the exception of the herring dishes. Buy the anchovies at Ikea -- they are a specific kind used by the Swedes.
New Nordic Cuisine is very specific. If you don't mind a trip to New York, this is from the Times back in March:
http://www.nytimes.com/2012/03/14/dining/reviews/acme-signals-the-arrival-of-new-nordic-cuisine.html?pagewanted=all
Great Wall Szechuan House, 1527 14th Street
For those who remark on the oiliness of the ma-la dishes at Great Wall, I learned from the woman behind the counter that they finish those dishes with szechuan peppercorn oil. They also use peppercorns that she insists they bring back from China (legally, one wonders?). According to her, there are many varieties of the peppercorn, but the one best ones are not exported. She gave a few, and I bit into one, and yes, the buzz and numbness happened right away -- much more intense than the peppercorns I get from Penzeys. She recommends using the oil because it is manufactured using the proper peppercorns, and they guarantee consistency.
That said, I have had szechuan peppercorns in my KP chicken, but they add the peppercorn oil as well.
Eataly To Open In DC During 2012
How about the Lincoln Theater on U? The city is probably going to unload this property because they can't afford to run it as a theater.
Seville oranges
I'm thinking of making Cochinita Pribil for Christmas Eve. Has anyone come upon Seville oranges in any of the DC area markets? They are in season now, so they should be available SOMEWHERE.
Thanks.
The Next Iron Chef: Super Chefs (Episode 1: "Primal: Heat and Meat) [SPOILERS]
"How did Spike get thrown into the mix?"
I think the producers have to add a couple sacrificial lambs to the lineup to function as early eliminations so that the featured chefs can stay on a few weeks before they get eliminated, and it saves them the embarrassment of early elimination. For Iron Chef, the early elimination victims could not be utter unknowns to the FN audience, and they can add some drama before their big (early) exit. I think Spike was a perfect choice for this ... he displayed enough puffery and bravado in one episode for a whole season, and gets to make a big exit. But an Iron chef?!? ... In reality, he's a burger and pizza guy here in DC. It seems to me that Iron chefs need to have a lot more range.
Where to buy Szechuan Peppercorns?
A word about Szechuan peppercorns, things I learned from my Chinese friends. There are different varieties of Szechuan peppercorns, and varying degrees of quality and strength. The peppercorns shipped to the U.S. and distributed through the market coops are not going to be the potent ones you might experience in the Szechuan restaurants in the area. The restaurants get theirs somehow directly from China (surreptitiously, I imagine) . Because the peppercorns that are legally imported are not the best, my friends recommend the Szechuan pepper oil instead. The oils are made in China according to strict specifications of potency and consistency. Back home, cooks might use the peppercorns instead of the oil, but here, they use the oil. The oil is gold in color, not red, like the chili oil. Great Wall on Gallows Road (near Merrifield) carries a couple brands. One costs more than the other (still cheap), but store employees I've asked don't think there's any difference between the two.
That said, the peppercorns I've bought at Penzey's were the best I've been able to get my hands on. The Asian market's peppercorns often taste like pencil sharpener filings. But nothing compared to the pinch of peppercorns given to me by the woman who runs Great Wall on 14th Street -- really potent -- she said they are not available in the U.S.
Tips on marinating/tenderizing London Broil
Very very well done, KaimukiMan.
Flank steak is not supposed to be fall-apart tender, and a marinade only seasons the outside crust -- which is what we want, actually. We want beef to taste like beef!
If you go inside with a tenderizer, you are likely to get a partially digested texture. But a good chew on a medium-rare flank steak, cut across the grain, with a little blood, is why many of us love flank steak in the first place.
Recommendations for restaurants in Stockholm (Sweden)?
I have reservations for Matsalen when I'm in Stlm in early June. However, I am wondering if I should go to Matbaren instead, and spend a little less kronor. No where have I found what an evening at Matsalen can cost for three people, and if it's outrageously expensive, we'd be happy with something a bit more casual. We must cancel the reservation no fewer than 7 days in advance or else be charged.
getting to Himalayan Heritage
The staff at Himalyan Heritage are helpful and enjoy explaining the Nepali menu, at least in my experience. There is not much distinction between lunch and dinner there. No buffet, for example.
getting to Himalayan Heritage
If your aim is to try out the Metro, then by all means take the others' advice. If you're not partial to Metro, then consider the buses. The ride takes approx 15-20 minutes. Better during midday rather than rush hour.
Also, the L2 from McPherson Square will drop you off on 18th Street very near the restaurant. You can also take the 42, which you can catch at Farragut Square. The 42 drops you off at Columbia Rd. and 18th Street, then you can walk 2 blocks down 18th from there. If you take the L2 back downtown, be aware that the route has changed slightly, and you would need to catch the southbound on Columbia Road -- ask around and look at the notices posted on the bus stops.
I can't remember what the fares are if you are using cash. Just have dollars and coins handy. The buses do not take the cardboard metro cards, but do take the SmartTrip ones (doubtful you'll have one of those).
Maryland Crab Puffs/Fluffs
See what I mean about being away from B'more for 15 years? I do recollect fritters. But I did have what Bud's called a crab fluff, and there wasn't a crab cake inside. Must have been when crabs were scarce. But a couple points:
1. Do Marylanders really recognize crab fluffs/puffs/fritters as part of the inviolable Crab Canon? No one I knew actually paid them any attention -- and that they were popular among young kids and the inevitable guests who thought streamed crabs were gross.
2. Marylanders are really stubborn about what is in side their crab cakes, particularly when it comes to the amount of fillers. Ergo, I have a hard time believing that enshrouding a perfectly good crab cake in junk batter would thrill a native-slash-traditionalist.
Just wonderin'.
Maryland Crab Puffs/Fluffs
I'm sure there are a few caterers out there who have thought putting a crab filling (lots of filler) between sheets of phyllo. But the original poster was referring to the old Maryland version of crab fluff, which is essentially a ball of fried batter with some crab thrown in. The key, of course, is the crab content. That usually fluctuated with the market price of crabs. The last fluffs I had, probably 15 or more years ago, tasted mostly of bread. I think I got them at Bud Paolino's, now gone.
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Bud Paolino's Restaurant
3919 E Lombard St, Baltimore, MD 21224
Susan Feniger on Real Housewives of OC
Oh, I wouldn't too be concerned for Susan about the Oreo request. It's a great TV moment! There's a lot of wink wink from the producers/editors to the TV audience. The joke is really on the housewife bimbos.
Top Chef Masters Season 3, Episode 4 [Spoilers]
Funny that the QF was all about an ingredient know for high caloric content and heart disease (at least how it is served up in the American diet), and an elimination challenge meant to increase our awareness of healthier choices.
Top Chef Masters Season 3, Episode 4 [Spoilers]
I agree about the food seeming uninspired. But I think that is in large part to the challenges created by the producers. The challenges are handicapping the chefs to such an extent that it's very hard to put out a product that meets the standards they are known for in the first place. To me, it's kind of insulting to them. Also, the caliber of the judging is insulting as well. James Oseland? I've seen him better in seasons past, but now everything he says seems petty.
Top Chef Masters Season 3, Episode 3 - Spoilers
Would it be interesting if they brought some of the TC All Stars back as judges? Turn the tables, so to speak.
Top Chef Masters Season 3, Episode 3 - Spoilers
I think the restaurant would have to shut itself down before the health department got around to it. One example: How can you wash dishes so you can serve more customers?
Top Chef Masters Season 3, Episode 3 - Spoilers
Health code violation aside, no restaurant can operate with out running water, can it? Wouldn't they temporarily close until the running water was restored? To me, it's not a real-world situation.
BELGA Belgian food in DC
I don't like their wine program. Their "carafe" of house wine isn't anywhere near a liter (two can't share what they call a carafe), and it's not a reasonable price. Treating house wine like it's some kind of high luxury is not authentic Belgian.
Scandinavian herring -where to buy
I've always seen matjessill at IKEA, as well as other varieties, such as the mustard/dill. but I haven't been able to get there for some time now. At any rate, I find the ABBA matjesherring too salty, in addition to the sugar and spices. I can only eat a little bit before the salt gets to me.
Now that midsommar is only a couple months away, IKEA will probably begin stocking up on the herring varieties that are traditional this time of year. They even carry plain pickled herring (vingar and salt) in tins, which provide the base herring for your own sauces. You might want to try again as June approaches.
Will flaming desserts set off my fire alarm?
I flame things all the time in the kitchen, and my detector is only about 10 feet away. It has neve gone off. But alcohol burns cleanly and efficiently, and produces only a very small amount of carbon.
Scandinavian herring -where to buy
If you don't mind German or Danish matjesherring, I have found it at the German Gourmet store in Bailey's Crossroads. When I tried it, I thought it was superior to Abba. Abba can be a little too salty. Even in Stockholm, you'll find variations in the preparation. So try the german version, close your eyes, and pretend it's Swedish.
Ikea (College Park or Potomac Mills) sells the Abba brand, too.
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German Gourmet
5838 Columbia Pike, Falls Church, VA 22041
Top Chef All-Stars - Ep. #16 (FINAL Finale Pt. 4) - 03/30/11 (Spoilers)
Nah ... Andy's just being gay party host. Plus, isn't he the director of Reality TV programming for Bravo? That would lead me to liquor ... dealing with all those "housewives."
Why do restaurants smash hamburger patties on the griddle?
No reason other than the guy cooking them has seen other guys doing it. Also, there are cooks who like to play with the food while it's cooking -- like busy work (a corollary to this are people who stir the pot too much). It's hard for some people to just step back and watch the magic happen by itself.
Where to buy light coconut milk?
I can vouch for what herbivore_mi wrote. "Lite" coconut milk is just regular coconut milk diluted with water.
Best Gin Martinis?
Yeah, I was kidding SOMEWHAT. But still, there is an image thing about drinking martinis, and being the one odd guy in the group who orders his with gin instead of vodka, and the others acting all surprised and thinking I'm weird. Then there are those who are programmed to say that gin messes them up big time (which I honestly believe is a myth).
What is it about Bahn Mi's that make them so addicting?
I am fortunate to work in Northern Virginia where there is a large Vietnamese community. As of this writing, there are six decent Pho places within 5 minutes' drive, and two Banh Mi places. My haircutter is half vietnamese and his favorite Banh Mi happens to be one of the two near work (Ba Le). For him, he likes the fact that they bake their bread right in the shop. For me, it's the fact that the sandwiches cost only $3.50 for an extra long, and the shop is open 24 hours -- I can grab one on the way home on nights I work late.
Best Gin Martinis?
Hhhm ... My house gin is Beefeater, and occasionally Tanqueray. For me, I use whatever gin I have and have done with it. Also, I make sure the vermouth isn't too old. Besides, the best part of a martini is really just standing there looking fabulous with martini glass in your hand.
Top Chef All-Stars - Ep. #12 - 03/02/11 (Spoilers)
I wonder if Mike can be convinced to cook his gnocchi dish at his new restaurant here in DC. I'd love to try it.
Dry ice in DC?
The Harris Teeter in Adams Morgan (Kalorama and 17th) seems to have dry ice. There's a locked dry ice "box" right inside the street-level entrance (far right). I guess you have to pay for it first, then an associate goes down with you.
