April 19: The day Joan of Arc was declared a saint. The 1995 Oklahoma City bombings. The death of Charles Darwin. My friend Margeau
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19Apr
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19Apr
Having a buffet lunch is always a dubious process. After a mid-afternoon feast, it -
18Apr
Countdown: amg and zaf are one week away from going all ‘roving reporter’ on you.
Starting next Monday the restaurant-review-writing staff at FUD will be decreased by two. Instead, you will find new descriptions of deadly food poisoning in Thailand, Japan, Australia, Vietnam, Malaysia, and Cambodia, and other wild crazy places where they don -
15Apr
As part of a new ‘Healthy Habits for life‘ push of Sesame Street, Cookie Monster will be giving up his chocolate chip habit in favor of advocating vegetables. No, I swear to god I’m not joking. When I stumbled onto this tidbit from the Courtney Knapp blog I assumed it was a prank.
And then I saw cookie monster’s new song: -
14Apr
‘Hello! How ya doing? What can I get ya today?’ booms the grey-haired guy behind the counter. I immediately assume that my lunch partner amg is a frequent customer and good acquaintance. But one delectable ham, turkey, and Swiss with Russian dressing on pumpernickel later it becomes obvious that this enthusiastic greeting is standard treatment for all customers. I -
13Apr
I was recently at a Japanese restaurant with a huge menu of sushi (in Florida, so no use making a recommendation here). They nicely provided a separate translation for the some of the sushi ingredients on the menu. There were several that I’d never seen before written with their Japanese names. So…just in case you ever run into an incomprehensible sushi menu here’s their list.
Tamago – egg
Inari – Sweet fried tofu
Kani – Crab
Saba – Japanese mackerel
Tai – Japanese red snapper
Ikura – Salmon egg
Masago – Smelt egg
Hotate – Scallop
Unagi – Smoked eel
Sake – Salmon
Tako – Octopus
Magura – Tuna
Anago – Smoked sea eel
Tobiko – Japanese caviar
Buri – Young yellowtail tuna
Uni – Sea urchin
Ama Ebi – Sweet shrimp
Ika – Squid
-MHF, guest Blogger -
12Apr
It was a time of financial instability the likes of which this country has never seen. Analysts jumping from the rooftops, dogs running barefoot through the streets. That’s right, it was -
11Apr
Fellow DCFUD-blogger rj3, who regularly blogs over at Smorgasblog partner DCSOB has posted the list of Washington DC’s 28 Most Loathsome People. Coming in at #17 is the Jeff Tunks, owner of Ceiba, TenPenh, and DC Coast. RJ3 has this to say:17. Restaurateur Jeff Tunks: Have you ever wondered why downtown eating sucks so much? Blame Jeffy, owner/partner of the fusion trifecta of Ceiba, TenPenh and DC Coast. Each of these joints are one carefully-planned degree from the traditional Washington power steakhouse, calibrated for expense-account lawyers and lobbyists to have a good meal at a posh setting without having to deal with any of those scary New York/LA restaurant trends (sitting on the floor, raw food, Lindsay Lohan puking in your soup, etc.). So take your Malpeque oysters and your cr*p on a stick (sorry, skewers) — I’ll be at Ben’s.
What’s your verdict? Is the CEIBA/TenPenh/DC Coast conglomerate truly loathsome? We, of course, have our own opinions, but we’d love to hear yours.
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11Apr
Wine is probably my favorite drink in the world, but it wasn -
11Apr
Certain foods reach down into our central nervous system and trigger the reaction ‘hey, I’m all sophisticated and shit’. Martinis do it because of the James Bond connection. Omelet’s do it because of the ‘leisurely brunch’ connection. And anything French does it because somehow our subconscious mind is convinced that the French are classy people and not the street-spitting, drunken footballers that you might witness in Paris.
Well, outdated labels can work for you, as every chick who has ever innocently told a guy that no, she had no idea that he was into her, will know. Serve this very French peasant food the next time you wish to sprinkle some stereotypical class over your table.
Snobby scalloped potatoes
- Peel and thinly slice about 8 Yukon Gold potatoes. Grate a serious chunk of gruyere cheese and then grate extra- you’ll definitely run out.
- Sprinkle the bottom of a casserole dish with salt and pepper Place a layer of potato slices 1 slice thick over it.
- Sprinkle with salt, pepper, flour, and grated cheese. Place another layer of potatoes over. Complete until the dish is
- Peel and thinly slice about 8 Yukon Gold potatoes. Grate a serious chunk of gruyere cheese and then grate extra- you’ll definitely run out.
