As a professional chef, I’m affiliated with a number of organizations that send me all sorts of offers. Today I got one that I could not resist posting here. In the past, I’ve posted articles about how to shop for, use, and get the most out of various kitchen appliances. Today, I found out that there’s a growing industry dedicated to making appliances more visually interesting. I thought it might be a good idea to highlight some of these as I find some examples.
I always recommend that people who do a lot of cooking or baking seriously consider buying a KitchenAid Stand Mixer. They’re more expensive than other stand mixers, but they weather all sorts of abuse, and will most likely outlive your kitchen. Originally, they were only produced in white and black, but now, they come in all sorts of colours, and sizes. What’s the one thing that’s missing? Flames. Hey, some people trick out their cars, and flame them out, why not their kitchen appliances? These decals are custom made, and are sold over the Internet. They have a web site, and stores on Amazon and eBay. You know you want it. All the cool kids have one…
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28Mar
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27Mar
What excuse do we have for including two Jose Andres posts in a week? The only other item to ever receive this sort of coverage is that delicious yellow packet, Splenda; How do you like that Andres, you’re competing with a chemical with a structure similar to DDT.
But down to business. This Sunday:
Iron Chef America: JOSE ANDRES VS BOBBY FLAY
There will be a viewing party at Jaleo Crystal City on Sunday, April 1, 8 pm. Call (703) 413-8181 for reservations if that’s your (artificially sweetened) cup of tea. -
23Mar
Look what we found during our habitual craigslist crawling – an actual, honest-to-god, pretty cool food-related job.
José Andrés, of Jaleo, Mini Bar, Cafe Atlantico, and now Iron Chef America fame, wants someone to oversee his in-house recipe database.
From craigslist:José Andrés and THINKfoodGROUP have an immediate opening for a full time Culinary Scribe
The Culinary Scribe (working title only, the job is much more interesting than it sounds) is responsible for building and maintaining our “cookbook”, the recipe database for all THINKfoodGROUP restaurants (Jaleo, Zaytinya, Cafe Atlantico, Oyamel) and other projects. This person will input all data and work closely with the chefs to ensure the accuracy and completeness of recipes. Other office responsibilities.
The ideal candidate is detail oriented, organized and can work independently. In addition, they must possess very strong computer and kitchen skills. Requires familiarity with databases and some Spanish skills. This job requires a lot of data entry so good typing skills are a must. Knowledge of Spanish, Middle Eastern and/or Mexican cuisine a plus.Interested? Email jobs@thinkfoodgroup.com. The salary range is listed at $25-$30k a year.
And tell us about the interview. We want to know what a culinary scribe gets to do on a daily basis. -
22Mar
Every now and then you have one of those moments – when you realise that a lot has changed and you’ve missed some really cool developments. So it was when I left the D.C. area not too long ago and moved to San Francisco. Now that I’m back in the area, I’m continually amazed at the development that has occurred during my absence. In one particular case, I’m amazed at what they did with a particular spot in Alexandria. When I left, it was nothing more than a railroad yard and a field not too far from Del Ray. Now, there are all sorts of shops, several restaurants, and of course, condominiums. In particular, I wanted to clue people in to two restaurants, both under the aegis of the Neighbourhood Restaurant Group (the same people that run Vermilion and Tallula Restaurants), that are right across the street from each other on the corner of Slaters lane and Potomac Greens Drive.
The first restaurant is Rustico Restaurant. The vibe of this place is incredible. It’s pretty much what would happen if The Brickskeller were to mate with The French Laundry. It’s brewery style food, using gourmet ingredients, in extremely clever ways. For example, the first thing that caught my eye when I looked over the menu was a duck confit pizza. This was a pizza with duck confit (confit is a method of cooking that involves slow-cooking something in fat – in this case the duck legs are cooked overnight in duck fat), which makes anything good, duck cracklins (duck skin, diced and slow cooked to render the fat, which makes the skin cubes very crispy), arugula, and brie cheese. It was brilliant, and it was just the beginning. Equally amazing is their phenomenal beer menu. This restaurant has the best selection of Belgian and Belgian-style beers (my personal favourite) outside of the Brickskeller and RFD restaurants. They do incredible beer pairings, and they cook with the beer as well. They even have beer buckets for Belgian beers. Where else can you go where you have both St. Louis Framboise Lambic and Pabst Blue Ribbon on tap? That’s right, PBR on tap (at least it was the night I was in)! Most of the seating is first-come first-serve, but they do take reservations.
When you’re done eating and drinking at Rustico, head across the street to Buzz Bakery for some desserts and coffee. While this place is known for its cupcakes, they have all sorts of cool stuff there. From various truffles, barks, molded and filled chocolates, and pastries to more formal plated desserts (available after 6:00 PM), nothing I’ve had there has disappointed me. They even have a small smattering of savoury items (some quiches) if you’re interested in more of a brunch fare. I’ve gone down there many times on Sunday, and just hung out reading the paper, or playing some of the board games they have for general use behind the counter. Personally, I think that this bakery will eventually out-cupcake Warren Brown at that other famous place on U street. This is a great place to go for dessert and coffee, and the laid back atmosphere, coupled with the cool décor and the great food make for an awesome experience. A perfect way to cap off a good meal, or a perfect way to ramp up a lazy Sunday.
Rustico Restaurant
827 Slaters Lane
Alexandria, VA 22314
(703) 224-5051
Buzz Bakery
901 Slaters Lane
Alexandria, VA 22314
(703) 600-BUZZ (2899) -
20Mar
Well, not your mom; she probably uses those ’60’s aluminum pans. But your Grandma could probably do it. There’s a lot your grandma could do that you haven’t asked about.
Cast iron is easy to maintain, easy to cook with, and dirt cheap. If you aren’t using it it’s probably because someone has fed you a line about seasoning it and made it sound hard. What a jerk. You should read this and then go hunt them down like an animal.
Seasoning:
1) To season a cast iron pan rub it down with vegetable oil then wipe up most of the oil. If you’re feeling precious I’m sure you could find a reason to use $30/oz Koopaberry oil from the Upper-Goomba highlands. It really doesn’t matter what you use. If you don’t mind the smoke you can even use butter. (Editor: please note whether your exhaust fan works *before* attempting the aforementioned).
2) Put the pan into your oven at baking temperature ~350 and leave it in for half an hour to 45 minutes. Or an hour. It’s not like your landlord’s GE Electric stove is gonna melt it.
3-a) Turn off your oven. The pan is now 350 degrees Fahrenheit. You should reach in with both bare hands and pull it out.
3-b) Did you follow step 3a? Really? Hah! When you get back from the burn ward take all your pots and pans and expensive Williams-Sonoma gizmos and give them to the Salvation Army. At least you learned something about
yourself, right?
3-c) Leave the pan in the oven with the door closed until it has cooled down.
4) Rinse your pan, wipe it out, and start cooking.
Until you’ve got the heavy thick black coating, I’d suggest frying stuff. Bacon, falafel, long-pig, chicken. Once it’s nice and thick you can cook pretty much whatever you like though tomatoes and acidy stews or soups seem to take the coating off pretty quick.
Care and maintenence:
It’s cast iron. Seriously. People have been using this stuff for 1,500-2,500 years. If you have to stop and think about it, you’re doing it wrong.
1) Don’t wash it with soap. Use a scrubby sponge and hot water. If it’s real crusty boil water in it then scrape at it with a wooden/plastic spatula.
2) If you’ve got time, before putting it away dry it off by heating it up. Then rub an oily paper towel on it.
3) Be as rough as you like. If you leave it in the sink for a month and it all goes to hell and rusts over just scrub the **** out of it with a scouring pad and some soap until it’s clean. Then re-season.
Aluminum sucks, stainless steel sucks, Un-coated copper is bad for you, non-stick is bad for you, and all the copper core pans are ****ing expensive. Cast iron is safe, cheap, and easy to use. Just like your Grandma likes it.
Editor’s note: once you start using cast iron and talking about seasoning you will get into fights with people in the opposite use-soap-to-wash/don’t-use-soap-to-wash camp as yourself. The editor disagrees with the author on this very topic and feels that a small amount of detergent on a really cruddy pan will work wonderful de-glazing miracles.
Author’s note: APOSTATE!!!
Doctor’s Note: Some studies have shown that people who cook with cast iron have lowered chances of becoming anemic because you are getting the iron you need from your pans.
Editor’s Note: I’d rather get my daily dose of iron from my cookware rather than, say, teflon.
Author’s note: 2,000 years! Even that racist easily distracted great aunt can use this stuff. Why the over thinking?
This has been a guest blog by WRC, with editorial commentary by EJG. -
19Mar
I hear that some people read important memos at work. Perhaps they write emails or talk to coworkers. Not for me, these rituals of petty productivity! When I’m at work, I research up dining guides for small towns I hope to visit soon! Obsessively and compulsively!
Last month’s excuse for unproductively was the following dining guide, complete with color coded maps and timing instructions. It was meant to represent a complete culinary tour of Frederick MD, but the individual it was created with had the gall to move to Tampa before I really had a chance to sink my teeth in (dining guide to Tampa, coming soon!). Rather than waste my many hours of chowhound research, here it is for open perusal. I created it as if coming from 495, up 270 and then over through Urbana. Yes, Obsessive and compulsive. I know.
+means an especially suggested pick
Bakeries
+ Hot Breads Bakery and Cafe – Tandoori chicken stuffed croissants – 70 Market St, Gaithersburg
+ Carriage House Bakery – Cakes – 9807 Kelly Rd, Mt. Pleasant
+ Classic bakery – Cookies, Pastries, and chocolates – 18503 North Frederick Avenue, Gaithersburg
+ Ed’s Country Bakery – Kinklings, cupcakes – 4309 Cap Stine Rd
Deliciosa Bakery – Pastries – 1507 W Patrick St
+ The Stone Hearth Bakery -Breads, scones, and finger deserts 138 East St
+ Proof Artisan Bakery & Barista – Pastry and sandwiches -12 East Patrick St
Coffee
Beans & Bagels – Coffee and breakfast – 49 E Patrick St
+ Downtime Café – Coffee and vegetarian food – 23 E Patrick St
+ Frederick Coffee Company – Original coffee drinks – 100 East St FSK Kaffe – Coffee and baked goods – 31 W Patrick St
+ The Mudd Puddle Coffee Café – Coffee and paninis – 124 South Carroll Street
The Book Center – 1305 W. 7th Street
+ Market Street Café (shown above) – Coffee, ice cream, and deserts – 14 N. Market St.
Dessert
+ Candy Kitchen – Chocolate – 52 N Market St
+ Classic Cigars and British Goodies – British groceries – 153 N Market Street+ Frederick Fudge & Ice Cream Company – Ice cream soda counter and fudge – 253 East Church Street
Alcohol
+ Tasting room – Wine – 101 North Market Street
Berrywine Plantations/Linganore
Windham Winery
+ Isabella’s Taverna & Tapas Bar – Wine and tapas – 44 N Market Street
Tarara Winery
Brewer’s Alley Restaurant & Brewery – Beer – 124 North Market Street
Casual restaurants
+ Bill Watson’s – Fried Chicken – 50 North McCain Drive
+ Lancaster Dutch market – Breakfast, bakery, cheese – 12613 Wisteria Drive Germantown
Frederick Farmers market – 797 E. Patrick Street Kountry Kitchen – Family food – 17 Water St Thurmont
+ Cafe Anglais – English food – 238 N Market St
+ Barbara Fritchie Candystick Restaurant – Diner food and deserts – 1513 West Patrick Street
Griff’s – Seafood – 43 S Market St
+ Wag’s – Burgers – 24 South Market Street
+ May’s Restaurant – Cream of crab soup and crab balls – 5640 Urbana Pike
+ Callahan’s – Crabcakes – 1808 Rosemont Ave
Luke’s Pizza Company – Pizza – 6942 Crestwood Blvd., Crestwood Plaza
Mealey’s Restaurant – Family food – 8 Main Street, New Market,
Isabella’s Taverna & Tapas Bar – Wine and tapas – 44 N Market Street
Serenity Tearoom – Formal tea 119 E Patrick St
Roys place: Sandwiches -2 East Diamond, Gaithersburg
Famous Dave’s Bar-B-Que – BBQ – 1003 W Patrick St
Market Bagel & Deli – Bagels – 36 Market St
And a couple extras thrown in for free, although they probably wouldn’t be part of any consecutively staged meal:
Destination Restaurants
The Province Restaurant
Dutch’s Daughter
+ Tasting room
+ Acacia
Tarousos
Zest
Tajitu
Markets:
Asian Super Market
La Chiquita Grocery
Common Market Food Co-op
McCutcheon Apple Products Inc -
16Mar
Zen, Vipassana Buddhism, silent and talking meditation, Jewish Renewal, Reform Jewish, Yoga, Hindu, generic New Age, and more… When it comes to spiritual retreat centers, I’ve been to them all.
And after several hours deep in the transcendent realms, it’s amazing how much you start to focus on the one sensual pleasure that’s offered up: Food. Here we are withdrawn from the temporal world contemplating the eternal verities, and we’re all (at least I’m) going: mantra, mantra, pranayama,downward dog, inner bliss, I wonder what’s for lunch?
Most retreat centers are austere places, often financially precarious. Your bed may be a thin mattress on a wooden slab, the plumbing uncertain. But while I’m ready to accommodate physical simplicity, or even outright difficulty, I need that one link to the life of the body and physical satisfaction to stay sane.
I was just a very basic Zen center in New Mexico. On the walls were the rules of retreat: hours for prayer and work, a rule of total silence. Rule # 11: Don’t complain about the food to the Roshi. Like they completely know it gets to be an obsession on retreat. And I want to tell you, that center had fantastic food: amazing enchiladas, pasta with homemade pesto, elegant baked eggs and mushroom for breakfast, chocolate chip cookies for dinner. What’s to complain about?
But last December I was on silent retreat between Christmas and New Year’s at a place where the normal kitchen staff was on vacation. It was steamed greens and brown rice, breakfast, lunch and dinner, with some miso soup thrown in. I’m not kidding. Forget meditation, I was ready to throttle the cooks. We stopped at a convenience store to buy potato chips and sandwiches on the way to the airport. So you never know what you will encounter…although vegetarian is a given.
Here’s my advice: bring several chocolate bars so you can be assured your taste buds will get a daily thrill, some salty snack (food is often undersalted tho soy sauce is usually available), and something substantial like a couple of dense power bars to give a sated feeling if the dreaded greens come around again. And if the going get rough, know that you can invariably count on terrific bread no matter what .
This is a guest blog by MHF! Thanks! -
15Mar
The one week a year that I get to leave the country (in order to spend my time eating somewhere else) turns out to be the weekend of the International D.C. Wine and Food Festival. To make up for this lack of good timing, I will now tell you about everything I ate in London. Keep in mind that whenever I wasn’t eating, I was walking or climbling stairs, so it is possible that some of the deliciousness was not in the food, but in the sitting.
The cafe overlooking the reading room at the British Museum serves up a very good pot of tea, substantial scones with double cream and oozy raspberry jam, and finger sandwiches: cucumber and cream cheese, smoked salmon, and ham and mustard. It’s not the Ritz, but if your tea budget is closer to $17 than $70 (what does the Ritz put in the tea? Unicorn milk?), then the British Museum is a just-prissy-enough alternative, with excellent service and a really bright, gorgeous setting under the glass ceiling.
The Cow, a Notting Hill-area gastropub beloved by Lonely Planet readers, was about to get a great review for its basic, high-quality food and messy pub charm when I realized that I hadn’t actually eaten anything that was created there. I had Irish oysters with a shallot mignonette and a selection of British cheeses: something old (a smooth-tasting aged cheddar), something new (and sour and brie-like), something crumbly (sheep’s milk rounds) and something bleu. They also served up a “chutney” of cooked apples with lavender honey, and oat crackers and bread. It was all very satisfying, but none of the wait staff could tell me what these cheeses were or seemed eager to go ask the chef. $44 is fairly expensive for pub food, but not for wine, oysters and fine cheeses.
And the winner of the Best Food I Ate In London Is…..a mystery! If you go to Piccadilly Circus and stand on the corner with the bar that was converted from a public restroom, there is a hotel catty-corner that does not actually have a sign up indicating that Indian food is served there. Go in a sketchy-looking door and up to the first floor: where an ugly linoleum room that smells of garam masala, which may or may not be called The Indian Palace. That is where I ate the richest, most intense lamb curry I’ve ever had, for about $12. - 14Mar
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09Mar
The thing you forget, when you’ve been out of school for a while, is how annoying exams can be: it’s not even that you don’t know the material or that it’s so difficult, it’s just that they sneak up on you. And you worry about little things. Especially on take-homes, which seem like they ought to be easiest: even if the text sucks and you’ve skipped all semester so don’t have notes, Professor Google is available to rescue you. But the catch is (if you’re a bit OCD like me), that you spend a million years making sure every answer is perfect.
What’s this got to do with food, you ask? Well, studying brains need fuel, of course! And what with time constraints and general student poverty, studying brains need a certain kind of food: fast, cheap, and (preferably) healthy!
While working on a particularly unsavory take-home midterm (not a hard one at all – so easy and pointless, in fact, that it took Herculean effort to muster the will to do it), I decided I needed a slightly tastier lunch than the habitual bowl of Cheerios. I had a craving for my Haitian-not-grandmother’s red beans and rice, but she lives in DC and my time was short; real cooking was out of the question.
Surveying my kitchen for a suitable substitute, I found the following:
Leftover saffron rice;
Half of a Vidalia onion;
A can of red kidney beans (unsweetened);
Olive oil;
Hot sauce (I used Walkerswood Jonkanoo – another might be better for the less masochistic chef) ;
Garlic salt;
Turmeric.
And, of course, the lazy chef’s ultimate hero: a microwave.
I took a bunch of the rice, added about half the can of beans, and nuked that in a bowl for 2 minutes to get everything nice and warm (not very hot, though that’s up to you). Then, I chopped onion until I had about 2 handfuls worth. I added that, a couple tablespoons of olive oil, and a tablespoon or so of hot sauce to the rice and bean bowl.
I stirred, added garlic salt and black pepper till it seemed right, a bit of turmeric, and ate it.
I was soon much happier, and managed to finish that evil bloody midterm.
