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by BS

Grillz It Iz

We blogged, you decider-ed.

In the first of what will surely be way too many polls here at endless simmer, we asked you whether to call our backyard cooking category “BBQ” or Grillin.” Well, the South has really risen on this one. You may not have won The War of Northern Aggression, but you took our inaugural ES poll by a nearly three-to-one margin. Grillin’ by a landslide.

If you look to the right, you’ll notice the win is already reflected in the category formerly known as BBQ. From this point onward, you will never again see the consecutive use of the letters B, B, and Q on this blog, unless we are referring specifically to a certain suculent Southern dish.

Pic courtesy of Webmetrics guru.

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by BS

Grills Gone Wild

Just a reminder, dear readers, to vote in our poll of whether ES should call our charcoal-related category BBQ or Grillin’. For a full explanation, see the orginal post. The Grilling folks have taken a commanding lead, but BBQ is staging a spirited comeback.

We’ve finally given you an election where your vote will be counted and make a difference*, so please take the time to click one of those delightful little circles. Final results to be unveiled next week. We sincerely treasure your input.

[poll id=”2″]

*Vote counting guarantee does not apply to residents of Florida and Ohio, Independents, or minorities.

Photo courtesy of Nellyweb. Where else?

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by gansie

Malaysia Kopitiam

Malaysia Kopitiam is squeezed into a basement on a block filled with everything from Tex-Mex Chain Chipotle to the downtown strip joint of choice, Camelot. The menu is similarly diverse, boasting noodle, rice and soup dishes ranging from tame to hot’n’spicy. You’ll never have so much fun flipping through a menu — it has pictures! While you browse the middle-school-grade photos of curry chicken gravy noodle and chicken rendang (curry chicken in coconut milk), start off with the curry puffs. They’re flaky, spicy—filled with minced chicken, potatoes, and curry—and absolutely delicious. This Malaysian joint doesn’t pose as the latest Asian hotspot, but it does offer large plates (leftovers!) of moist meat, fresh vegetables, and your choice of carbs.
For: Spending your dollar bills on chicken, instead of breasts.
Entrees: $9-$20. 202-833-6232. 1827 M St, NW [SG]
Originally in the Onion / DC local edition / June 21, 2007

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by gansie

Fueling the Home Run Derby

(Cutie-pie, defending Home Run Champ and Phils’ first baseman,
Ryan Howard)

It’s Monday. It’s hot. Work sucks. And you might still be hung over from those home-made margs 80 Proof has been bragging about. But I have two things to cheer you up: the Home Run Derby (ESPN, 8pm) and a great snack to go with.

Two-Tiered-Tex-Mex-Triangles

This creation can also be made the night ahead. You would make the Spicy Dip section first so it can set. On the day of, bring out the already made section and bring to room temperature while making the Avocado Dip.
Makes 2

Meat + Heat = Sweet

OK readers – ready for your first Endless Simmer controversy?!? Some of you may have already explored the categories listed in the sidebar to the right. When this blog began, I created the category “BBQ” to encompass any food that is eaten at an outdoor party where something is cooked over hot coals. I meant this to include hot dogs, burgers, beer can chicken, veggie kebabs, grilled donuts, grilled-watermelon daiquiris, as well as things such as gansie’s tasty side salads.

Now a not-so-new argument has arisen. Is the correct term for such a cooking event “BBQ” or “grillin?” This issue has come up many times before while out on the back porch having a BBQ grillin out BBQing. It seems to arouse as much linguistic passion as “soda” vs. “pop” and the neverending sub/grinder/hoagie/hero debate.

Many of our Southern friends insist that BBQ refers specifically to their regional cuisine involving slow-cooked pork or beef, and that anything else cooked outside on a grill should simply be called “grilling.”

Yet others claim to have participated in a “BBQ” any time that food is cooked over charcoal.

So we’re leaving it up to you, ES readers. BBQ or grilling? Whatdya think?

[poll id=”2″]

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by BS

Tres Gringos

Building on PoM‘s outstanding post on Dos Gringos, tres gringos was the scene the other night when my dad and bro took me out for a genuine Mexican birthday.

Now, while much of this blog has focused on eating out in the District, this particular ES-er recently graduated from D.C. and moved back to New York, so expect to see some reviews of NYC destinations as well.

The neighborhood I grew up in, Hell’s Kitchen, was once the domain of streetwalkers, porn palaces and seedy strip clubs, but is now mostly home to yuppie restaurants, fancy bars, and upscale strip clubs. Fortunately, there are still a few ethnic hole-in-the-walls remaining, like Mexican joint Tulcingo Del Valle. (full review after the jump)

LeftBank

(the original)

Ever wonder if the two granddaddies of party dips–hummus and guacamole–could come together to create something magical? LeftBank answers with its brilliantly titled “hummus guacamole.” Served in a satellite-shape bowl with toasted bread, the dip is more like a rustic hummus, with whole chickpeas, chunks of avocado, sliced scallions, diced tomatoes and sparse jalapeno bits–sounds like the recipe for a party in your mouth, but unfortunately, it ends early. You can still enjoy the ample salt-and-pepper-crusted grilled salmon, but the pizza is where it’s really at. With an unbeatable trifecta of mozzarella, feta, and goat cheese–give or take the mushrooms–the pie is lovely, salty, cheesy goodness. (And even non-crust-eaters will enjoy this soft-yet-textured dough.) The decor is an eclectic mix of ’70s burnt orange and space-age white, but don’t worry about that–just eat the pizza. For: Pizza in Adams Morgan that’s way classier than a jumbo slice.
Entrees: $12-$24. 202-464-2100. 2424 18th St, NW [SG]
Originally in the Onion / DC local edition / June 21, 2007

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