Tag Archives: cooking

Food: Coca-Cola Caviar

Spherification. What? Spherification. Oh! Yes. I wanted to try out the spherification techniques used by high end restaurants and gastro-pubs to encapsulate a little bit of liquid in a thin, gelatin-like layer. The end result is something that looks like fish roe or caviar depending on the base liquid.

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Baking: Popovers Attempt 4 (Baseline)

Ok, so this is attempt #4. I went back to the original recipe to get another baseline of what the basic popovers turn out like. I followed the original recipe and baked them up.

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Baking: Popovers Attempt 3

of the three batches of popovers, this was easily the worst. Variables changed: – changed the cooking temp to 15 minutes at 400 degrees, then 15 minutes at 3:50 – added about 2 tablespoons more milk to original recipe

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Baking: Popovers Attempt 2

On this attempt, I was working with the remainder of the double-batch I made for attempt 1. This was so I could concentrate on the cooking time while searching for the perfect popover. Variables changed: – batter was left overnight in fridge – brought the baking time down to 25 minutes from 30. – in […]

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Baking: Popovers Attempt 1

My cousin made me popovers over the summer, and they were delicious. I’ve had popovers before, but I was never really impressed – probably because they were made in a restaurant and were not served piping hot right out of the oven. if not eaten straight from the oven, they tend to get soggy and […]

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Name-calling: Foodie

There have been many names I’ve been called over the years, but the one I refuse to acknowledge is the title of “Foodie”.

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Recipe: Momofuku Pork Shoulder

This recipe is for the Momofuku pork shoulder for ramen noodles taken from the Momofuku cookbook I got for christmas this past season. The recipe is as follows: 3lb boneless pork shoulder 1/4c kosher salt 1/4c sugar Mix the salt and sugar together and rub all over pork shoulder, wrap in plastic, and leave in […]

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DIY: the $40 Pot Rack

I have a handful of nice stainless steel pans I’ve been slowly accumulating over the past several years. It wasn’t until recently that I decided to look for a solution to display these pans in a reasonably functional manner. The most obvious solution would be a pot rack. The biggest problem I have with a […]

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DC Food 2010: My Take

DC food is tricky. I find that the word-of-mouth for new restaurants tends to die out after only a couple weeks. this makes it hard to find what’s new and what’s good. So as a result, I don’t go out to eat in DC very often. When I do, it usually is because I happen to be in DC already and go eat after work. also, whenever restaurant week opens up, my eyes grow wide as my friends and I settle on a restaurant to try. So far, these are the restaurants that have stood out for me:

La Taberna del Alabardero
1789
Hook
Marrakesh
DC Coast

These are restaurants I’d be more than happy to go to again because they serve solidly good food. I don’t think DC lacks in good food at all, and thankfully it is being recognized. We have peruvian chicken featured on Anthony Bourdain’s no reservations, Chef Jose Andres has several landmark restaurants and a cable tv show , and DC favorite Georgetown Cupcake owners are getting their own reality tv show.

Obviously, we appreciate good food.

We also have some standout people that are doing incredible things, like the woman who cooked through every recipe in the french laundry cookbook who is now tackling the alinea cookbook. Alain Ducasse has chosen DC as the city to open his new restaurant Adour, located in the St. Regis Hotel. Some chefs are taking the lead on bringing food trends to DC, like Jose Andres with Mini Bar, Liberty Tavern restaurant group with their high end coffee and wine bar North Side Social, and Chef Yasu has brought some unbelievable Japanese sushi and cuisine to Vienna, VA at Sushi Yoshi.

So what do I have to complain about then? We have big names making great food. We have people willing to pay for that great food. What are we missing?

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Food: Epic Chili Dinner

As a challenge for myself, I sometimes like to host large dinner parties where I am responsible for cooking almost all the food for the night. The latest dinner was my biggest yet. Normally I had been cooking for 15-20 guests, which was a challenge in itself in my old place with a single oven […]

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