Russell Warnick -

by Russell Warnick

Cooking at the Consumer Electronics Show

We can’t let the Consumer Electronics Show (CES) in Vegas go by unnoticed. We here at ES still choose the iPhone over Google’s entry into the smart phone world, Nexus One, but we’re not for passing up an opportunity to talk about some sexy kitchen toys. I’ve found (from my office desk, not Vegas 🙁 ) the funkiest and perhaps most useless kitchen items to ever grace the earth currently.

MyDemy (above) is to cooks what Kindle is to avid readers: an all in one recipe book, timer, conversion chart and ingredient substitution thingy. It’s “kitchen safe” which basically means you can splash a few drops of water on it and you’ll be fine, just don’t drop it in a pot of boiling oil.

The MyDemy does seem like a great tool for storing all of your personal recipes (if the Kindle were color and had pictures I’d already be an owner of such a device). At $299 the MyDemy seems slightly overpriced considering it appears to only sync with its website Key Ingredient. If I were to really make use of this then I would need to have hundreds of recipes, which I don’t really have. Even if I did, it would take me years to type them all out. Perhaps MyDemy 2.0 will interface with Epicurious and then we’d be good to go.

in Trends 5 comments

by Russell Warnick

Caning Works: Sugar Cane Shrimp

“Caning works! And I think it’s about time we did a little more of it right here… yes, we cane!”

My last Sunday Night Dinner Club (SNDC) of 2009 was an Asian themed dinner, not something I’m too familiar with unless it comes in the form of a plastic bag with a smiley face on it. My co-chef T2 is a good hand at all Asian, but I wasn’t willing to just sit back and pass all the duties on to him. He’s a vegetarian and my friends wouldn’t have been too impressed if there was no meat on the table.

I was discussing this particular SNDC with fellow food blogger Thrifty DC Cook and she gave me a couple of great recipes to work with.

Sugar Cane Shrimp

What drew me to this dish were the sugar canes. The only time I have sugar canes are in my mojitos and it never occurred to me they can be served with food (or a vessel for serving food).

I warn you now: sugar canes are possibly the most difficult item to acquire. I searched high and low for these suckers: Harris Teeter, Whole Foods, Giant, Safeway, Best Supermarket, Bestway Market, Yes! Organic and even the Hana Japanese Market on U St (which by the way is amazing) to no avail. I ended up at Cafe Salsa on 14th St as I’ve dined there and knew they served sugar canes in the mojitos. The chef was kind enough to sell me two cans of canes. Never be afraid to speak with chefs. If there is an ingredient you need, just ask. What’s the worst that can happen? They’ll say no, but unlikely if they have enough until the next delivery.

Sugar canes are huge, a lot larger than what I anticipated, which turned out great as I sliced each one into quarter strips. Now I have a can of them sitting in my cupboard for when I have a mojito party.

The recipe for these little beauties after the jump.

in Recipe 4 comments

by Russell Warnick

Thanksgiving Extras: A Turkey Carcass Concoction

Let’s forget for one moment that I’m British, and just pretend that I’m an experienced hand at all things American, including Thanksgiving. I’ve lived in DC for many years now and during that time I’ve cooked several Thanksgiving dinners, and have even been trusted with the turkey.

Most of my friends venture home for Thanksgiving so we always make a point of getting together and celebrating the holiday ahead of time. I find that this is a great way to experiment with new recipes without the added pressure and guilt if something should go wrong. This year I experimented with the turkey. I grilled it, or should I say roasted it on the grill. It was an opportunity to do something different and create the extra space in the oven for all the sides — a dinner for twenty-three people brings with it a lot of sides. I’m not going to tell y’all about my turkey or how to cook it, ES has done that already but what I am going to tell you is what you can do with the turkey once it’s been hacked apart.

by Russell Warnick

ES Local: Dining in DC’s (Not So) Gaybourhood

Every city has one — a gay neighbourhood ( fine — neighborhood to you yanks). L.A. has W. Hollywood, Chicago has Boystown and San Francisco has the Castro. Here in DC we have Logan and Dupont Circle. They’re the center of gay life, business and pride.

But the recent uprising of restaurants on 14th St here in DC has some of my friends and I thinking about how the current transformation is changing the neighbourhood, from a GLBT dining perspective. Over the last few weeks we have seen the opening of Masa 14, Birch & Barley and ChurchKey along with the upcoming developments of Diamond District Seafood Co., Estadio Restaurant and Cork and Fork. None of these restaurants appear to be GLBT owned or run establishments, which is strange due to the predominantly gay neighbourhood in which they reside.

Unlike Playbill Cafe, I am not suggesting that any of the existing restaurants such as Cafe St. Ex, Rice or even Bar Pilar were ever exclusively gay-centric, but walk into any of these on any given night (along with Commissary, Logan Tavern or Posto) and you will find a predominantly GLBT presence; they are simply considered part of the “gaybourhood.”

in Personal / Rants & Raves / Trends 7 comments

by Russell Warnick

Breadless BLT

Living a block from the 14 & U St. Farmers Market and working a few blocks from the White House Farmers Market there is little reason for me to venture to any of the other markets in the city, unless of course ES’ own Gansie is working it. This past Saturday I battled the rain and headed north to Mt. Pleasant, and let me tell you, the weather was not so pleasant. The market might be smaller than most in the city but it doesn’t stop short of selling everything the others do, I went in search of chili peppers for a cook-off at work- but that’s for another post.

As I was perusing for the great deal on habaneros, poblanos and jalapeños, my eye wandered over to the fresh meats, since I needed some beef round for my chili. Instead it was the bacon that caught my eye, naturally. A whole slab of bacon, I’d seen these before but not really thought much of it, I bought some anyway figuring I could make a delicious treat- and that I did.

Before heading home I went over to Gansie to show her what I had bought and she too marveled at the bacon, immediately, without hesitation she suggested I make a breadless BLT, and without hesitation, I said OK.

in Bacon / Breakfast / Endless Bacon / Featured / Recipe / Sandwich 4 comments

by Russell Warnick

Burns My Bacon: An Open Letter to the Salt & Pepper Shaker Filler Upper

You know we always love a good rant here on ES, so it’s time to introduce our newest feature: Grinds My Gears Burns My Bacon.

As much as I love food, there are just so many little thing to complain about. Every time I go to a restaurant, deli, grocery store or coffee shop there is always something that’s just not right. It’s usually a simple thing that can be easily rectified but it persists, probably because no one has ever complained about it before. Not any more, people of ES. I’m not prepared to sit back any longer. This is a time that demands action. So, without further ado, here is your first Burns My Bacon:

in Rants & Raves / Restaurants 10 comments

by Russell Warnick

An Outstanding Dinner in the City…Er, Field

A quiet Sunday in late August on a nondescript corner of Manhattan’s Alphabet City. The corner is walled by the branches of a decades-old willow tree and an array of urban flowers, and a sign sitting on the sidewalk reads “Farm Dinner.” A hundred-odd people have gathered for a dinner experience that has traversed the country and rests at this location for only two nights. The location is La Plaza Cultural de Armando Perez Community Garden, the chef is Josh Eden of Shorty’s 32 and the host is Jim Denevan, founder of Outstanding in the Field.

Denevan and his Outstanding in the Field team travel the country in a bright red bus offering a roving five-course dinner with a simple concept: source your ingredients locally (including the wine), find a chef who is celebrated regionally, then invite all of your closest friends. OK, so the last part I ad libbed. The elaborate event was more like a wedding where everyone was giddily excited but no one knew each other. Fortunately, no one was seated at the kiddies table. After a glass of wine or two, it wasn’t a problem — we were all old friends catching up over a great meal. I was fortunate enough to be seated across from the photographer of the OITF website and cookbook, who was a host of knowledge on the food, which made my experience ever more fascinating.

More on the OITF menu, and some drool-y food shots, after the jump.

in Personal / Photos 0 comments

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