Feed Us Back: Comments of the Week

img_9447-1024x682

Dan, for one, is stoked about taint-y donuts:

I have been laughing about this for probably 10 minutes. I read it with an obnoxious monster truck type voiceover. The subtle underlining of the word ‘everything’. The caps and spacing on ‘taint’. what is that comic sans? everything about this is perfectly awful.

Frieda brings us more things to do with a banana:

I use mashed bananas in marinades for chicken and shrimp, with orange juice, soy sauce, oil and seasoning – then grill. Also throw them sliced into stir fries – a touch of sweetness is always appreciated in these dinners.

– And reaching way back, Niki has lots to say about eating shrimp heads:

Read More

Feeling Saucy

2783106363_552ae005cb_m

I currently have three — three! — kinds of soy sauce in my refrigerator.  So why is it that I can’t make a decent stir-fry?

I really do find it astounding that I’m the proud(?) owner of three varieties of the stuff that they give you for free at Chinese takeout restaurants.  But the saltwater that they put in those plastic packages is absolutely vile, so buying myself a bottle of Pearl River Bridge soy sauce was a no-brainer.  If you can get your hands on that brand, I really recommend it!  I’m sure I needed a bottle of dark soy sauce for a teriyaki recipe or something, so I grabbed a bottle of that at some point, too.

But when I pulled a recipe out of my Thai cookbook this weekend, I was required to add to my collection by purchasing sweet soy sauce, also known as kecap manis, which I didn’t even know existed until just now.  I’d go to the trouble of describing for you what sweet soy sauce tastes like, but if you just add some molasses to your regular soy sauce, it’s pretty much just that.

The dish, a Thai take on beef with broccoli in a nam pla/sweet soy sauce, was a bit overly-sweet and generally flat.  Which means it’s exactly like every other stir-fry sauce I seem to try.  I’ve varied all elements…soy, mirin, garlic, sherry, ginger, oyster sauce, sesame oil…you name it.  But I just can’t seem to get a brown sauce that ever measures up to decent take out.

So I’m begging you, dear readers:  Does anyone have a foolproof recipe or set of ingredient ratios that can help me out?  I’m perfectly happy to keep ordering out — I can’t get my scallion pancake as good as they do at China King — but I’d like to be able to whip up a good weeknight chicken and string beans every now and then!

(Photo: FotoosVanRobin)

ES Local: What’s Eating DC

Our weekly local roundup of the best eating and drinking events going down in Washington, DC

Event of the Week: If you’re not headed to the beach this Memorial Weekend, there are plenty of eats to keep you stuffed here in DC, from crabs at Sou’wester to pigs in Arlington and chili at St. Ex. Check out the map to see where the party’s at.

View ES Local: What’s Eating DC in a larger map
Remember, you can check out the constantly updated map any day of the week.

If you represent a restaurant or bar and wish to have your event listed on the ES Local: What’s Eating DC map, please write to me at britannia(at)endlesssimmer(dot)com

Cheflebrity Smörgåsbord: Welcome to Salmonella Theatre

4252054584_6dcbdc4c7d

The latest and greatest news about celebrity chefs, served up buffet style.

– A Japanese food show sends celebs to sketchy restaurants, braving serious infections for great food.  I wonder if Gansie is re-thinking that half-cooked egg?

– Yes, I’m actually required to include every mention of Sam Talbot, especially when they use the word “photogenic.”

After the jump…Food Network isn’t trying to kill me, Gordo looses the respect of another chef and a date I’ve had circled on my calendar for a while.

Read More

The Candidates Cookbook: Dennis Sobin

Dennis Sobin at Kennedy Center

Editors’ Note: While our first love here at ES is unquestionably food, we have to admit we get nearly as riled up about another favorite topic — politics. We’re always on the lookout for ways to combine the two, which brings us to our newest series, The Candidates’ Cookbook, in which DC-based correspondent Britannia interviews the 2010 Washington, D.C. mayoral candidates. He’ll ask each one to share their opinions on nutrition, obesity and of course, where and what they eat. All DC Mayoral candidates were invited to participates, so look for a new interview in this space each week.

Dennis Sobin is certainly one of the more colorful Democratic characters running for Mayor, and in a D.C. election, that says a lot. At a recent debate, instead of handing out leaflets promoting his campaign, Sobin handed out flowers, which he believes generated a greater impact on attendees. It’s also safe to say he’s the only candidate who was imprisoned as recently as 2009, which he credits for curing him of an illness. But enough with that — let’s hear what he has to say about food.

The Food Police
I asked Sobin if he would consider introducing bans on trans fats, as New York has done. He stressed that education, not legislation, is the key. “Educate the consumer and then let them choose what to eat. I’m not for putting the food police in restaurants, weighing people before and after they eat.”

“The head of a city has to lead by example, showcasing one’s easting habits, maintaining a good shape—exercise, home-cook and grocery shop carefully,” continued Sobin, who also talked of a personal habit he picked up from none other than my favorite Girl, Betty White.

“A good eating tip I got from reading about Betty White—she weighs herself every morning and if she weighs more than she did the day before she alters what she eats for the day. ” AMAZING! Sobin acknowledges that Mayor Fenty is indeed healthy and a good role model in that respect, but he believes it doesn’t compensate for the Mayor’s “corrupt and over-privileged government,” something Sobin hopes to eradicate should he be elected.

Food in the Schools
On nutritional standards in DC public schools, Dennis tells me that “good eating habits begin at an early age—you go to school to improve your mind so it doesn’t do much good if children leave with a bad body.” I asked whether he believes schools or the government should impose calorie limitations in school meals, and Sobin explained that he was a consultant for the USDA and appreciates the work they do, so he doesn’t see a problem with schools setting their own calorie limits, as long as they use the national standard and don’t over-legislate.

About that Prison Food…

Read More

The Badger State Strikes Again

deviled egg

Back in college, I had the distinct pleasure of spending four years of my life in Wisconsin, a place so American it makes the rest of America look like a Soviet gulag. Nowhere is this more evident than in Wisconsin’s grand culinary traditions, which have only three basic rules:

1) It must be fried

2) It must contain cheese

3) It must contain beer

While these rules have resulted in some questionable practices (cheese-filled beer brats – no thanks), every once in a while they coalesce into a new gastronomic invention so perfect that attention must be paid.

An old college friend recently posted the above photo on facebook and I nearly screamed out loud.

A deviled egg, dipped in cheese-y beer batter and deep fried. As she writes, “this should be on the Wisconsin stage flag.” Amen. Wrap that baby in bacon and it’ll be the new stars and stripes.

You Can Still Soup in Summer

IMG_4007

Who says soup’s not for summers? Rachel from over at Good Bite brings us a one-pot recipe that’s prefect for drowning the heat in.

The best summers in Texas are those spent indoors. For three months the heat blazes and iced tea becomes a daily necessity, along with light delicious fare. With summer staples like sweet yellow corn and squash readily available, thoughts of barbeques, picnics and bowls of caldo brimming with vegetables fill my head. Infinitely adaptable, simple and sublime, caldo vegetal is a Mexican vegetable soup that begins with a basic stock and results in a trifecta of spicy, tangy, cheesy harmony.

A veritable laundry list of vegetables are first sautéed in a great big pot with plenty of onions and garlic. Gently rubbing the herbs between my hands, the heady aroma of Mexican oregano infuses the squash, carrots, jalapeños and green chilies with a warm, earthy essence. Chicken stock fills the pot, mingling with smoky ground cumin, coriander and fresh cilantro. Sneaking in for a taste, the slow burn of the spicy broth and chilies serves up just the right amount of heat to slurp and savor the rich complexity of flavors. As the caldo gently bubbles on the stovetop, big rounds of corn bathe in the simmering broth. In shallow bowls, yellow squash and zucchini peak out from under the golden liquid as sprigs of cilantro and fresh limes lay alongside crunchy tortilla chips and sweet corn. Difficult as it may be to disturb this beautiful arrangement, a generous sprinkling of cheese goes on top followed by a less than delicate stir until the caldo is delightfully messy looking. Simple, delicious and completely casual, caldo vegetal is light summer fare at its best and a soup worthy of cranking up the air conditioning.

Caldo Vegetal (Mexican Vegetable Soup)

Next »