Help a poor Los Angeles hound visiting Baltimore and DC

you mean there is a place to read those comments 8)

I suspect Attman's still has coddies. (I searched and found a 2010 article that referenced them.) I love their corned beef sandwiches but have never been a big fan of coddies. It's not too far from Little Italy on Lombard Street and I think 99.9% of us are foolish enough to make it to Lombard Street. I go anywhere I please (with some exceptions) and like to think I am cautious.

Always grateful for the butcher who grabbed me in a bear hug in the Lexington Market to keep me from being dragged outside by two guys who had taken money from an old man many years ago. I'll try not to get into a situation like that again.

baltimorejim in Washington DC & Baltimore Area

Help a poor Los Angeles hound visiting Baltimore and DC

well said kukubura

baltimorejim in Washington DC & Baltimore Area

Help a poor Los Angeles hound visiting Baltimore and DC

How about oyster happy hour at Ryleigh's. Usually a few for a dollar each and a respectable selection from around the country for a $2 each. 3 to 7 PM near the Cross Street market.

The light rail may be a fun way to travel to Woodberry Kitchen. Catch it at the convention Center and get off at Woodberry. Better have reservations. I think it is a little over hyped. Do you really care that the ketchup is homemade?

I agree with Mr Bills for crabs. I think he has told me twice so far that they just ran out of crabs when I have gone in to give him my name;)

While you have ethnic covered I cannot help but mention Zorba's (cab ride to Greektown). Great Grilled fish - eat downstairs. Call for a reservation although when you get there you could be the only one in the dining room. You never know. (others will chime in with their preference for Black Olive- good as well in Fells Point.)

I like bustle and atmosphere and I think Ryleigh's (I only eat oysters there someone else may know about other menu items) and Zorba's can each give you a dose
of Baltimore flavor.

B & O American Brasserie has received favorable mention. I have yet to try it. Short walk from the Conv Ctr.

baltimorejim in Washington DC & Baltimore Area

Costco food finds - 1st quarter 2012 [old]

Capt Neill's crab meat was packed in a plastic 16 ounce container as you would expect from North Carolina. (Not in a can)

baltimorejim in Chains

Costco food finds - 1st quarter 2012 [old]

Well maybe I spoke too soon. According to Charley in Tara Foreman's office at Capt Neill's the crab was "caught right here in North Carolina". I notice the container has a sell by date of 2/13/12 and also says "perishable" .

I must say that it is the most unusual east coast jumbo lump I have ever encountered. Big hard lumps top to bottom of the container. Has anyone else tried this crab?

My apologies to Capt Neill and AmyInNC.

baltimorejim in Chains

Costco food finds - 1st quarter 2012 [old]

I realize this is a waste of your time and mine. The battle is long over and we have won an abundant supply of an inferior product thanks to Phillips entrepreneurship in Asia. An interesting history of this can be found at http://www.washingtoncitypaper.com/cover/2005/cover0715.html

I am sure Tara will readily admit the crab is Asian and after all it is $19.95 not $26 to $29 as I am happy to pay for east coast of the US jumbo lump.

I encourage all to experience the difference for themselves.

baltimorejim in Chains

Costco food finds - 1st quarter 2012 [old]

I was busy today so did not get a chance to question "Capt Neill" or Costco. (I am not a member) Did you get a response? If they are processing Asian crab it appears to be a deliberate effort on the part of Costco or Capt Neill to deceive customers. But probably not illegal.

baltimorejim in Chains

Costco food finds - 1st quarter 2012 [old]

Well let me tell you something those backfin lumps were the largest lumps I've ever seen in a plastic east coast looking 1 pound tub of crabmeat. It does not say product of anywhere on the container.

I agree with monovano. It made the strangest crab cakes from the recipe we usually use and made me understand why crab cakes made with Asian crab are made the way they are made in restaurants nowadays. There was no hope of pan frying them.

I also stick to crab which I expect to be at least blue crab. I will buy Virginia, North Carolina, Alabama, Louisiana... when Chesapeake crab is not available.

I would love to hear other comments from purchasers of this product. I met a fellow who supplies crab meat to local Whole Paycheck stores. It would be interesting to hear his take on this package and its contents.

baltimorejim in Chains

Costco food finds - 1st quarter 2012 [old]

Arundel Mills MD Costco

My brother just bought "Capt Neill's Seafood Inc" jumbo lump crab meat "wild caught" "processed in USA". My wife insists on buying Blue Crab. This crab looks Asian to me. She is making crab cakes. It will be interesting to see how they taste. I notice the lumps seem much larger than blue crab.

Capt Neill's is listed on the plastic container as Columbia N. C. 27925. Anyone see anything misleading about the packaging if it is in fact Asian crab?

baltimorejim in Chains

Morris Martick RIP

I am sorry to say I will miss that event. I will have to remember him while at M&T Bank Stadium. I am sure the stories will be priceless ;)

baltimorejim in Washington DC & Baltimore Area

Not restaurant crabcakes

My cousin always asks if the fried oysters have been frozen after they were padded. I notice some restaurants have taken to lightly dusting the oysters with cornmeal so that they can be fried immediately without freezing. It is quite common for padded oysters to be frozen nowadays in order to have a supply on hand.

I should have asked at the Peppermill the other night but did not. The oysters there seemed a little watery and I suspected they had been frozen after paddinf.

baltimorejim in Washington DC & Baltimore Area

lookin' for fried crab claws in DC/VA/MD

Number 3 and 4 are my primary complaints about restaurant crab cakes. It will be interesting to see if a restaurateur manages to address these problems. Meanwhile many people are perfectly happy to have any type of crabcake as long as it is big with big lumps of crab.

baltimorejim in Washington DC & Baltimore Area

Need Current Info re: Best Crabcake

The Diz has a decent one. An owner mentioned to me that they use a "mini sizzler" pan that gives the crabcake a pan fried homestyle finish. Also if seats are available on the first floor the fireplace is a nice feature.

baltimorejim in Washington DC & Baltimore Area

Need Current Info re: Best Crabcake

Would it be helpful if there is agreement that the advice that must be given to the poster relates to who has the best "restaurant pile of east coast jumbo lump placed in a broiler and seldom cooked through" rather than referring to this creation as a crabcake. I agree "huge" makes me suspicious.

Unfortunately I have a difficult time recommending a restaurant crabcake and maintain that what the poster should do is beg anyone on the street to take them home and prepare a pan fried crabcake using as close to local fresh jumbo lump as possible using the recipe on the "Old Bay" can or any of the numerous variations we have all concocted with substitutions... of binders, spices, etc.

Why can't this be done in a restaurant?

baltimorejim in Washington DC & Baltimore Area

Morris Martick RIP

I cannot say I was a regular at Martick's. Maybe I've eaten there a half dozen or ten times in 30 years. Actually in recent years I ate there more frequently since each mention of Martick in a local publication included the warning that you better go cause he can't last forever. The warning was given so frequently that Martick would joke about it in passing during his visits with customers.

I loved the snake skinned wall paper and the stainless steel. It was sometimes cold and the tile floor created echoes in the mostly empty dining room. I was fascinated when the lights flickered. Was the place about to catch fire? It reminded me of the billboard on Route 50 that you used to see heading for the Bay Bridge advertising "The Poseidon Reataurant-- Where dining is always an Adventure".

When out of town guests come I love to take them to places that evoke what Baltimore is and was. Our friends in New York enjoy doing the same when we visit. So we have been to Peter's Pub, Zorba's, the Wine Market, Tio Pepe's, Ryleigh's, Night of 100 Elvis' and once a few years ago to Martick's.

I recall being unsuccessful contacting Martick by phone for reservations so I went to Mulberry street one afternoon and rang the bell. Martick opened the second floor window and leaned out. He was in his underwear which from many stories I've read was a common state. In fact he was known for cooking in his second floor kitchen in less. I made the reservation and we enjoyed a successful dinner including bouillabase, pate, and a visit from Martick at our table. He regaled us with memories of his days as an antique dealer and with mutual friends from the antique district on Howard Street.

This was among the most successful evenings entertaining our New York City dwelling friends who got a dose of multiple Baltimore flavors in a single evening.

A few days ago I went to Mekong Delta with my wife. I took along a City Paper with Martick's obituary to read. We refer to Mekong Delta as one of our "rut" places since it has the ultimate combination of freshness and value for the dollar combined with a pleasnt host Leo so we go there frequently. After dinner I asked Leo if he knew Morris Martick. He said "that guy?" pointing to Martick's photo on the cover of the paper. "Oh yeah, I knew him. He would come in frequently and sit at that table in the back by himself. He always looked like he was checking things out and gave me advice about how I should run my restaurant."

It's good to know he never retired. Thank you Morris for the flavor you added to the city.

baltimorejim in Washington DC & Baltimore Area

Thanks, and report

You mention that your crabcake was a little undercooked in the center. Yes that is possible and almost the norm for the crab mound that has become the restaurant standard in the Balt wash area.

baltimorejim in Washington DC & Baltimore Area

Thames Street Oyster Bar- been there?

Thanks for the tip re Schultz's. I had crabs there years ago and enjoyed the place but do not think of going for other items. I look forward to trying Thames Street also.

baltimorejim in Washington DC & Baltimore Area

Thames Street Oyster Bar- been there?

No I haven't been but could not get over the review in the local paper. This sounds like the place that I have always wondered why it does not exist in Baltimore. Here we are euphoric over local produce and foodways and some restaurant actually thinks to serve a crabcake in the cast iron pan it was cooked in? A cast iron pan? How did that get into a restaurant? I don't think think I've heard of one of those in a restaurant since the departed fried chicken joint "The Spot" closed in Smoketown years ago. How great is that! Serving cucumber salad as a side? I thought only Jimmy's in Bridgeville Delaware had figured out that that was something special around here.

If only it's as good as homecooking can be.

I can only wish it is the rightfull heir to Richard Caton Woodville's "Politics in an Oyster House", Thompson's Seagirt House when it was a trolley park destination, maybe Hasslinger's, Connolly's, or Gabler's, or the long gone oyster place on Howard Street that I wonder if it was the inspiration for Mama's on the Half Shell.

I admit that I have only been to The Spot, Connolly's, Gabler's, and Mama's but I am looking forward to trying Thames Street and hope the execution of the idea equals the idea.

Has anyone been? What did you find?

baltimorejim in Washington DC & Baltimore Area

Great cheap food near Johns Hopkins' main campus?

PJ's pub has nightly specials and Monday is wing night. While not the best wings my wife and I went for their fresh cut fries. I prefer them to be dry and not too greasy. On good days Five Guys and Kislings have fries to rival PJ's. At Five Guys I always empty them from the container into the brown paper bag to allow the brown paper to soak up some of the oil. As far as I'm conmcerned these places rival the chips at some of the renowned fish and chips places in Britain and Scotland.
In any case a few wings and an order of french fries can be a meal at PJ's for a few dollars on a Monday night.

baltimorejim in Washington DC & Baltimore Area

Baltimore fish market cole slaw recipe?

A good local cole slaw recipe similar to my mother's and grandmother's slaw has been intrpreted by my sister to be dressed in a ratioo of "1", "1", "1". That is one porion of Mayonaise, one portion of sugar, and one portion of cider vinegar. The dressing can be adjusted to taste but is similar to many good slaw dressings you will encounter and beats any supermarket dressing for slaws at the deli counter by miles.

It is interesting to note that you recall being near Johns Hopkins Hospital when you encountered your favorite slaw. While I am unfamiliar with current booths at the Northeast Market which is near the hospital, one of the tenants at the market is one of the largest greens sellers on the east coast. Richardson Farms has farms near Glen Arm and has their own market on Ebeneezer Road www.richardsonfarms.net/ .

Their farm market could be a worthy chow destination for anyone interested in local produce.

baltimorejim in Washington DC & Baltimore Area

If I go to Baltimore, MD what kind of foods are the known for other than crabs and crab cakes? Thanks.

You are absolutely correct. My mother who was quite a creative cook of many wonderfull creations was a mediocre sauerkraut preparer. The emphasis was on the adjective sour. My mother in law who is german knew how to prepare suerkraut well.

I am afraid that many turkey dinners here in Baltimore are prepared with a perfunctory nod to the tradition.

baltimorejim in Washington DC & Baltimore Area

If I go to Baltimore, MD what kind of foods are the known for other than crabs and crab cakes? Thanks.

That is interesting that the custom is localized to the Baltimore area and did not make it to Frederick.

baltimorejim in Washington DC & Baltimore Area

If I go to Baltimore, MD what kind of foods are the known for other than crabs and crab cakes? Thanks.

Good point. When will the rest of the country come up to speed :)

"Traditions" in many cases are only a few generations deep. I recall oyster stew at my Grandmother's on Christmas Eve but as far as I know she probably invented that one herself.

I am curious how many generations deep the sauerkraut one is. It seems to be a fairly entrenched one here since I will freely admit to eating sauerkraut with turkey but I don't usually also say that it is customary to have oyster stew on Christmas eve. Does anyone have a theory why this is popular in Baltimore? Many people cite the many German immigrants here, but recent German immigrants don't cite back home cooking as a precedent.

I am quite interested in the things that make the place we live different from Everywhereelseville.

baltimorejim in Washington DC & Baltimore Area

If I go to Baltimore, MD what kind of foods are the known for other than crabs and crab cakes? Thanks.

I do not know if anyone has mentioned it and you may not see this on a restaurant menu, but it is customary in Baltimore to eat sauerkraut with turkey. Many of us can recount an experience when we have good naturedly volunteered to make the sauerkraut to go with turkey among a group of non Baltimore natives and be greeted with the response, " you'll bring the what???"

My sister in law had the experience in San Fransisco after fleeing there during hippy days and I had the same years ago in an apartment in Baltimore with friends, but I was fortunately backed up by two or three friends who grew up in Baltimore who agreed "yes we eat sauerkraut with turkey".

For a Baltimorean it is taken for granted that you eat sauerkraut with turkey and guess what, the custom likely originated here- since my German Mother in law is not familiar with a similar pairing of kraut and turkey in Germany.

Oh and by the way, while you might find "vititus" (sp?) at Lithuanian Hall on Hollins Street, you will not find it in Lithuania. The recipe apparently originated in homes here in Baltimore and Lithuanians know nothing of the drink in Lithuania.

I am sure this will make many Baltimore geezers smile. (You don't have to admit it.)

baltimorejim in Washington DC & Baltimore Area

Eastern Shore first-timer - Where to eat???

check out the Chestertown Tea Party this weekend. There is a great church fish fry there as well as much theatrical frivolity on the street. Don't miss it. It is an unknown national treasure.

baltimorejim in Washington DC & Baltimore Area

Corner - Hampden

During my second visit to the Corner with my wife in a matter of days I mentioned to the server that I understand the corkage fee to be $5 for a bottle of wine.

He explained that is $3 per bottle plus $1 per glass--- so for two people drinking wine it is $5 and for four people with 4 glasses the charge is $7. Oops I did not bother to clarify if 2 bottles would be $6 plus $4 for glasses for 4 people but I would think that makes sense unlesss someone requested a fresh glass.

At any rate we loved the appetizer with the smoked salmon wrapped around ceab and lobster bits, the cream based potato soup with bits of smoked ham and leeks, and agreed the beef stew with pommes frites were all very flavorful. It seems like the kind of place where you might want to taste every item on the menu.

baltimorejim in Washington DC & Baltimore Area

Baltimore-Old school restaurants? No touristy or chain places please

I share Stepanieg's assessment of Tio Pepe's. I particulary like the "Champagne oysters" and the roast suckling pig. The last time I went my wife and I split one of each along with a pitcher of their red sangria. The sangria should be approached with caution unless there is a designated driver along. I will have to try the seafood salad.

While not "old school" in the sense of the longevity of the restaurant how could we not mention "Ryleigh's Oyster" whose 3-7PM weekday oyster happy hour (Many oyster selectionsare $1 each including Blue points and a couple of PEI varieties along with Chincoteagues) for an evocation of what raw bars might have been here in Baltimore years ago.

baltimorejim in Washington DC & Baltimore Area

I don't understand the attraction of Dangerously Delicious Pies

Do you mean more supervision is needed or that you purported their cake to be yours:P

baltimorejim in Washington DC & Baltimore Area

Visiting Baltimore for a week

While I reluctantly ever recommend a restaurant crabcake and invariably insist that YOU make the best one- meaning make it at home and pan fry it, I will say that I had a pretty good one at The Dizz at the Grandview a few weeks ago. One of my complaints is that crabcakes are rarely cooked through so that they have a center that is very close to the mix you start with when you pat the cake. At the Dizz on the night in question I complimented Elaine on the crab cake and she mentioned that they use a mini sizzler ? pan which gives the surface of the cake a more pan fried texture and, if it is cooked for the correct lenght of time, is done. As I am sure has been mentioned everyone also recommends Faidley's backfin lump cake at the Lexington Market.

The Grandview Dizz also gives you a spectacular view of the city while you dine along with one of Baltimore's classic hostesses (How can you not love Elaine?)

I tried the lasagna at Dipasqule's the other day and can say I have enjoyed many other things there more. (Ital coldcut, meatball sub...) Great Baltimore/ Highlandtown atmosphere. Looks like you are getting much good advice.

-----
The Dizz
300 W 30th St, Baltimore, MD 21211

Lexington Market
400 W Lexington St, Baltimore, MD 21201

baltimorejim in Washington DC & Baltimore Area