World of Eats

Super Bowl - Rockville, MD

2010-11-19T15:01:00.000-05:00

Last Sunday, a few friends suggested we try a new Asian noodle joint that just opened up earlier this month. Super Bowl is located in the Ritchie Center shopping plaza on Rockville Pike, only a few shops down from one of my favorite bubble tea and Taiwanese fried chicken eateries, Bubble Express. Whenever there's a new Asian joint in town, my heart skips a beat and my knees tremble a little bit. This feeling increases exponentially when that restaurant is in Rockville because I know the competition is fierce, and the authenticity is generally a cut above the rest of Maryland. And on top of that, for me there's nothing out there that tops a simple bowl of delicious noodle soup as comfort food. Hide your kids, hide your wife, and hide your husband, 'cuz I'm eating e'rething out here.

I helped myself to the Beef Noodle Soup, which is actually prepared in the traditional Taiwanese style. Beef Noodle Soup (紅燒牛肉麵) is actually a staple of Taiwanese cuisine and I guess it could be equated to how the Vietnamese enjoy their pho. My mother and my aunt make some ridiculous Beef Noodle Soup so I am quite particular about this dish. I'm pretty much a BNS expert (self-proclaimed). Also I just made up that acronym. For what it's worth, this did not really stack up to my homegrown expectations. While it was still very hearty (as it should be), I felt the flavor of the broth was kind of bland. I needed to add a self-destructive amount of chili sauce to make the broth taste like anything. The meat itself was pretty solid though. The meat is slow roasted so it is very tender and easily tears away in your mouth. The noodles were thick and perfectly chewy (or QQ as the Chinese say) like I likes it though. No complaints there.

Even though I wasn't the biggest fan of Super Bowl my first time around I'm definitely going to give it another shot. They have a few very traditional Asian/Chinese dishes that I cannot find elsewhere and that I need to taste before I give my final verdict. Just wait 'til I scrounge together a few bucks to go again... (don't hold your breath).

Mt. Washington Tavern - Baltimore, MD

2010-10-26T19:15:00.016-04:00

Perhaps I'm growing increasingly jaded in my old age, or maybe its just poor decision making in restaurant selections, but I just feel more and more like I'm having less than favorable things to say about recent dining experiences. In the case of Mt. Washington Tavern, it was a downright poor experience.

I have been to Mt. Washington Tavern on several occasions to meet friends for a few drinks at happy hour, maybe nibble on some bar snacks. Everything has always been at the very least serviceable. So when some friends came up from out of town and the tavern was brought up as a group dinner option. I figured why not. A perusal of the website before our night out didn't show anything particularly exciting, but nothing that a restaurant of 31 years should be able to screw up too badly either.

To start off with the pleasant, our reservation of eight was greeted politely and seated quickly. Our server was prompt, pleasant, and accommodating throughout the entire meal. The ambiance of the dining room was quite inviting, and the noise level wasn't invasive at all, though it was quite sparsely populated for 7pm on a Saturday night.

Then there is the not so pleasant, the food. I don't know if this is an owner leading a kitchen staff astray, or a kitchen that thinks its smarter than it is. The offerings are uninspired, way overpriced, and in some cases even just flat out incorrect. Tuna Tartar is described as "rare sushi grade tuna with sesame, over endive" - lets stop right there. So you are cooking a tartar.....interesting. I then inquired about the Fruits De Mer "Pan-Roasted Jumbo Gulf Shrimp,Day Boat Scallops, Littleneck Clams, and Rockfish in a Light Tomato Broth with Garlic Crostinis." The menu description was a little odd, and the server confirmed my suspicions. This Fruits De Mer is served as a hot entrée.......hmmm. Great dish? Perhaps. I'll never know because I wouldn't order a dish that is tagged as something that it isn't.

Ok, so enough of what I didn't have, what did I actually eat? I opted for the Steak Frites, medium rare, figuring it was a safe option. Rather than the more traditional flat iron, this offering was with a NY Strip covered with a "wild mushroom demi-glace" (someones being too clever) "and served with either sweet potato fries or roasted red potatoes." I ordered it with regular fries because it is listed on the menu as STEAK FRITES. All of the steaks at Mt. Washington Tavern are described on the menu as "Aged USDA Beef Selections," whatever the hell that means. Dry aged? Wet-aged? Sat out for week in the trunk of a car? Who knows?!! What I was served was without doubt, the worst steak I have ever had in a restaurant. This piece of beef had either been frozen and then quick thawed, or had been sitting unused for a very long time(perhaps this is where the aging part comes in) until it became oxidized to death. The cowhide slapped on my plate was so tough that I actually chewed one bite for several minutes to no avail, then tried to just hunk it down in one large swallow. This resulted in about 30 breathless seconds before I finally dislodged it from my throat. YUM!

A friend across the table didn't fare much better with The Tavern Steak. This, a pepper encrusted piece of leather, served with crispy onions and cheddar grits. The grits were like a molded ball of Playdough. Tough and tasteless rather than rich and creamy. I did try a bite of one of the Artisan Grilled Cheese Sandwiches. Which was decent enough. I would have been amazed if they managed to screw a grilled cheese sandwich up.

Want a nice place to stop by for a pint after work? Go for it. If you are looking solely for decent ambiance and good service. This is your place. Want good food? Get the hell out of Mt. Washington Tavern.

My First Vegemite Experience

2010-10-25T13:15:00.009-04:00

My Aussie friend just moved to the States from DOWN UNDA *ignorantly poor Australian accent*, and brought along a little taste of home. Besides their love of Outback Steakhouse, Foster's Beer, and the slogan 'No Rules, Just Right', Australians apparently also love Vegemite. Vegemite is a food spread made from yeast extract, whatever that is. It sounds like some sort of stomach parasite, which I guess isn't that far from the truth considering it's made from yeast. The packaging also looks like something that the Acme Corporation from Looney Tunes would sell. I'm in.

First thought: Kraft makes this?! Second thought: I'm hungry. F' it. My friend was kind enough to make some toast, spread a light layer of butter, and then slather on the Vegemite for me. I'm not actually capable of making food for myself. Today I threw a bunch of deli meat into a bag of spinach and ate it straight. Just like a real grown up. True story. Anyways, I took a bite of my toast and immediately fell in love with this spreadable delight. It's much saltier than butter, but also much more savory. There is also an oniony undertone and a hint of bitterness in the aftertaste. The salty flavor of the Vegemite mixed perfectly with the semi-sweet butter. Apparently Vegemite is an acquired taste for most, but I'm already on board. Now all I need to do is find a grocery that carries it...

Pioneer Pit Beef - Windsor Mill, MD

2010-10-22T20:34:00.007-04:00

Look at that picture. Look at it carefully. If you didn't notice, Pioneer Pit Beef looks like a dump. Suffice it to say, this joint is not taking your fancy credit card. The shack is located on some random corner near Security Square Mall. Don't worry though, it is easily identified by the horrible puke yellow/green color scheme, the all-caps screaming of 'PIT BEEF' painted on the roof, and the gigantic picture of the food product they sell on the front facade. Nothing says classy like a big ass picture of sandwich + meat, and thats how I likes my food establishments, classy as sh*t. But what is this? Tucked away under that jail cell window is a sign that says 'World Class Pit Beef. Nobody Does it Better.' Lemme tell you something son. They ain't lying.

For those of you not from the Baltimore area, pit beef is our very own distinct style of BBQ. A large hunk of top round is grilled until the meat is blackened on the outside, but juicy and rare on the inside. The beef is then thrown onto a deli slicer and carved paper thin. Typically, pit beef is served on a kaiser roll with tiger sauce, a mixture of horseradish sauce and mayonnaise, and Pioneer's model is no exception. The staff at Pioneer asks how you want your meat cooked, and then slices off a fresh bite for you to sample. This tactic is brilliant by the way. The sample I was given was so juicy and full of flavor that I decided to order a larger sandwich. Every meaty bite was tender and melt-in-your-mouth awesome. The decision to up size turned out to be rather unnecessary though. The 'regular' size along with some boardwalk style hand-cut fries would have been more than enough to satisfy me at lunch time. Good thing I'm a complete glutton.

Oishinbo (The Gourmet)

2010-10-20T21:35:00.008-04:00

Recently, a friend introduced me to something that combines two of my favorite things, comic books and food. The fine people at Viz Media have imported one of the most popular and long-running mangas of all time, and selected some choice chapters to translate into English. Each chapter reflects on and gives insight into the overarching theme of each volume, ranging from Japanese cuisine as a whole, sake, sashimi, all the way to Japanese pubs. Its dorky I suppose, but I'm Asian and I'm totally into it, for whatever thats worth.

Oishinbo follows Yamaoka Shiro, a slacker journalist for the Tozai News, as he attempts to put together a story on the 'Ultimate Menu', representing all that is great about Japanese cuisine. Yamaoka also happens to have a very refined palate and a strong all-around knowledge of cuisine. His rival in this endeavor is his very own father and mentor, Kaibara Yuzan, who has been hired by a competing newspaper to create their own 'Supreme Menu'. While the premise might seem a bit silly, the author does a great job of illustrating the complexities of Japanese cuisine and the exquisite care that goes into its preparation while infusing humor into each scene. Within each battle or challenge, Yamaoka explains the techniques required to cook each dish, discusses the quality of the ingredients going into the dish, and generally makes me incredibly hungry for whatever the characters are eating.

I've just finished the 1st volume and, other than an extreme craving for sushi, I already feel like I have a much higher comprehension of Japanese cuisine. Definitely incredibly psyched to start the 2nd volume: Sake. Finally I will understand what my Japanese pal Yuya is jabbering about when he gets drunk. Check out the series if you get a chance!

Celebrity Chef Tour - Coming to Baltimore!

2010-10-14T15:57:00.003-04:00

Normally I would be against posting a pay event like this, that is unless I really wanted to go; but this is for charity and there are some great chefs attending.

The October 21st event will be hosted by chef Sean Curry at the sophisticated Baltimore Renaissance Hotel Restaurant. The event features guest celebrity chefs Marc Anthony Bynum, who appeared on The Food Network’s Chopped, Jennifer Carroll, a finalist on Bravo’s Top Chef, Marc Murphy, featured judge on The Food Network’s, Chopped, and Amanda Cook, nominated for a James Beard Award for Outstanding Pastry Chef. Proceeds will go to benefit the James Beard Foundation — a nonprofit dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future.

If you are a Visa Signature cardholder – just look to see if your Visa Card says 'Visa Signature' across it – you get savings on ticket purchases. Your evening includes the unique opportunity to meet the chefs and engage in a Q&A session after enjoying a reception and a multiple course dinner with wine and beer pairings. It's sure to be an unforgettable evening. Tickets are available now.

http://celebritycheftour.com/calendar.html

A World Without Kimchi, Not A World I Want to Live In

2010-10-05T18:44:00.004-04:00

South Korea is running out of Kimchi! The world's greatest condiment is running low due to ruined crops of Chinese Cabbage (Napa cabbage if you wanna spend more on it).

Original Article from the LA Times

"And on Monday, the Seoul city government began a kimchi bailout program, in which it is absorbing 30% of the cost of about 300,000 heads of cabbage it has purchased from rural farmers so it can be sold for less to consumers.

Depriving Koreans of their kimchi, many say, is like forcing Italians to forgo pasta or taking all the tea from China. The dish of fermented cabbage, radish and chile paste has such iconic status here that there is a museum dedicated to kimchi in Seoul, and portions of it were blasted into space with the country's first astronaut in 2008.

Served with virtually every meal, kimchi is believed by many to ward off aging, reduce cholesterol and fight disease. South Koreans together eat more than 2 million tons of it each year.

The shortage has raised tempers and led to intemperate political statements. When President Lee Myung-bak announced he would eat only kimchi made from what he said was cheaper round cabbage common in Europe and North America, many people erupted in anger.

The round cabbage, Internet users pointed out, was only slightly cheaper here than the Chinese variety, suggesting the president's claim was out of touch with the needs and concerns of the working class.

"For the president to say something like that is like Marie Antoinette saying, 'Let them eat cake!'" one blogger groused.

The shortages have come at the onset of gimjang season, when families lovingly hand-prepare the kimchi they will consume during the winter and spring. Many prefer kimchi that has fermented for months or even years in earthenware pots.

In a play on words, people now refer to kimchi as gold. (The two words are similar in Korean.) In restaurants, where customers wrap beef and pork in a slice of cabbage, they joke that the custom should be reversed, because the cabbage is now more costly than many meats."

R&R Deli - Elkridge, MD

2010-09-29T10:19:00.005-04:00

I had an intense internal struggle with whether I should share this gem because I didn't want my favorite taco joint to be overrun by the Columbia lunch crowd. Then I realized there's like five people who read this blog, 2/5 of the readership being myself and Nick. So anyways, R&R Deli is a little taqueria attached to a Shell station, that I actually discovered while fueling up one fateful Summer's eve. Imagine that, getting gas before eating tacos! THAT WAS FUNNY. DON'T JUDGE ME.

From what I know of Mexican cuisine (nothing), this place seems totally legit in terms of authenticity. Regardless of your choice of protein, each taco ($2) comes on a corn tortilla, topped with freshly chopped onions and cilantro, with fresh lime slices and chili sauce on the side. My personal favorite is the Taco de Lengua (Tongue) which is always juicy and delicious. They have a variety of meats to choose from, and everything is well seasoned and extremely tasty. I will say that sometimes the meat can be a little overcooked, as it is chopped into small pieces and cooked on the grill in mass quantities. I usually wash everything down with a cold Mexican Coca-Cola (real sugar!). If you're looking for something a little bit more hearty, I'd suggest trying the Carne Asada or Blackened Chicken entrees. The entrees come with a sizable portion of meat, rice & refried beans, grilled onions & peppers, and a few tortillas on the side.

In any case, R&R is dope as hell, which really goes to show you that excellent food can be found anywhere, even in some rando suburban gas station. I hope you don't believe me, because I don't want to wait in line for my damn tacos. R&R gets 125 fictional gold stars, and 20 post consumption deuce points.

Love to Get Burned?

2010-09-25T09:56:00.005-04:00

An interesting topic came up last night with some friends over an Indian meal. Why do we as humans (some of us anyway) love the pain/pleasure mix that comes from spicy food? An interesting article over at Gizmodo gives a little insight into the process

Original Article: http://gizmodo.com/5645331/why-do-humans-love-spicy-self+torture

Why Do Humans Love Spicy Self-Torture?

Only food prudes are afraid to dabble with a little hot sauce occasionally. But why do any of us enjoy it at all? Capsaicin, the chemical behind hotness, causes your brain to literally think your tongue is on fire.

Scientists are at a loss as to why we adore spicy stuff, says The New York Times. Beyond culinary taste, there are verified medical benefits—spicy foods lower blood pressure, potentially knock out other bodily pains, and maybe even help fight microbes. But humans have been pouring hot things on their food since long, long we had any understanding of our bodies—evidence of hot pepper cultivation dates back to 4,000 BC.

Maybe, some scientists think, we're just wired to be gluttons for pain. The University of Pennsylvania's Paul Rozin thinks each time you slater your sausage with some kind of atomic pepper death paste, you're exhibiting what he terms "benign masochism." A recent study of Dr. Rozin's showed that subjects, when consuming an increasingly hot pepper sampler, chose as their favorite the one just bearably hot. Which means people still love getting burned. And we might just be doing it for the quick thrill: "Mind over body. My body thinks I'm in trouble, but I know I'm not," says Rozin.

It may just be one of those strange quirks of being a human. "Man is the only animal that likes Tabasco sauce," quips Yale psychologist Paul Bloom. And Tabasco sauce is the least of it. Typical extreme hot sauces, favorites of benign masochists everywhere, run up into the hundreds of thousands of Scoville heat units—that bottle of Tabasco in your kitchen is only 5000, tops. And radical pain peppers are a huge business in the US, from the hundreds of varieties you can purchase at enthusiast shops to corporate giants like McCormick to issue an annual Flavor Forecast—a report of which spicy trends will grace edibles anywhere from Doritos to the chicest haute cuisine eateries.

The whole red-faced industry may verge on the lunatic at times—I mean, really, some of the sauces can only be sampled on the tip of a toothpick without sending you to the emergency room—but there is something comforting about our uniquely human taste buds. The rest of the animal world either lacks the neurological faculties to experience the burn of a chili, or avoids the stuff altogether. In fact, the presence of capsaicin in peppers might be decidedly anti human, a defense mechanism to keep curious foragers from taking a bite—scientists have found the chemical stings us the exact same way as tarantula venom. But here we are, dumping it in our soup, and daring one another to slurp a spoonful down. It may be a little perverse, but it's our little perversion.

Send an email to the author of this post at sbiddle@gizmodo.com.

Sushi Sono - Columbia, MD

2010-09-15T19:47:00.001-04:00

As a welcome to Eric joining the humble Baltimore blogosphere, I thought I would write up a little review of the place he chose to go for his birthday. Be warned, if you offer to take a well traveled, continually educated, but rarely employed person out to lunch, it will not be cheap. Such is the choice Eric made in Sushi Sono.

Everything at Sushi Sono was run of the mill for your standard suburban Sushi place. This isn't knocking the place at all, but being that I live in Towson where we literally have 8 places for sushi within three blocks, I just start to think these restaurateurs buy a package set up. Kimonos and bandannas behind the bar, floor seating in little recreated private rooms, and nothing on the menu that would scare the Gaijin clientele.

The quality of the fish I ate was excellent. Was it the best I have ever had? Not even close, but these people are trying to do the best they can. I have been so overexposed to contemporary suburban sushi that I think I am totally jaded.

The service was almost overbearing. Remember when Babu Bat was waiting for Jerry to take a sip of water so he could promptly refill it? It was like that. This place is fine, it just isn't exceptional. To have lunch, as we did, for the price we paid; I better have something mind blowing, and it just wasn't. To pay $65 before tip for three people to eat a light lunch struck me as wrong. Again, I am spoiled. This place does nothing wrong or even less than satisfactory, but if you are going to be this expensive, I want Tokyo.

This Blog Has Been Outsourced to an Asian

2010-09-08T08:45:00.004-04:00

So I have been invited to take on some responsibility as a contributor to this blog so I suppose I should introduce myself. The site layout has also been revised so it doesn't look like it was put together by a...insult escapes me...Nick. I'm Asian so please excuse my tentative grasp of the English language (if you smiled you are a racist).

I do not have a particularly discerning palette. In fact, I will eat pretty much anything and enjoy it. Seriously, I've eaten some f'ed up stuff. I could wax poetic about texture and presentation and la-dee-da what have you, but it's not like I actually know what I'm talking about. My friend once called me a foodie so I karate chopped her in the neck, and while she was catching her breath on the floor, I stood over her and proudly said, 'I, good sir, am not a foodie, just a fatty. BWAHAHAHA.' True story (ed. not true at all...also, I don't condone hitting girls). I am, however, very adventurous and consistently eating out at the most random of places. Hopefully I can introduce you to some interesting places in the DMV area. Like I said, I'm not very discerning so my reviews will generally be way too positive, but if it makes you fatter and I look skinny in comparison, then I'm all for it.

First post is coming when I scrounge up enough change to purchase myself a meal. Handouts welcome.

I Need a Logo!

2010-08-12T14:51:00.003-04:00

If you read this blog (there aren't many of you,) you will have noticed the incredible plain nature of the page. I need something to jazz up the design a bit. Sadly though, a reasonably well trained primate could probably accomplish more with Photoshop than me. So I call out to you foodies and nice people of the internet. Please help me in my quest! I am not looking for anything super fancy, just something that would fit my name and style.

In the meantime, the logo will have to stay with what my buddy Eric so fiendishly created in about two minutes of MS Paint. It made me laugh, so here it will stay until I find something more befitting.

Whole Foods - Everywhere USA

2010-08-11T18:54:00.002-04:00

I had a work appointment downtown in Harbor East this week, and happened to be right near the local Whole Foods store. I had never been inside one and wanted to see what all the hoopla was about. I have to say that I was quite impressed in their large selection of produce and hard to find products. What I was most enthused with though, was the meat selection!

I have never seen properly made English banger sausages outside of a butchers or specialty store. The moment I saw them behind that counter, I knew I was making Bangers and Mash for dinner. I have to say that I was slightly skeptical about then quality that could be provided by a major chain supermarket. There was no reason for my apprehension. These things were absolutely fabulous. As soon as I took a bite, there was a slight snap of the casing, followed by a rush of childhood flavors flowing through my mouth. My grandmother in England would have enthusiastically approved!

I saw some dry aged beef and chorizo that caught my interest as well. If they end up being half as good as the bangers, I will start living inside Whole Foods!

Below is a snippet from the whole foods website that illustrates their excellent commitment to high standards for all meat they sell.

Farm Animal and Meat Quality Standards

Here's a brief summary of our benchmark standards by species:

Cattle/Buffalo

No antibiotics — ever
No supplemental growth hormones
No animal byproducts in feed
Range raised for at least 2/3 of the animal's life

Veal Calves

No antibiotics — ever
No supplemental growth hormones
Group housing only, no tethering or individual crates
No animal byproducts in feed other than cow's milk
Unlimited access to grain

Pigs

No antibiotics — ever
No animal byproducts in feed
No gestation crates
Sows provided freedom of movement in farrowing (birthing) pens
Bedding required to satisfy natural rooting instincts

Lamb

No antibiotics — ever
No supplemental growth hormones
No animal byproducts in feed
Pasture raised

Poultry

No antibiotics — ever
No animal byproducts in feed
No beak trimming for broiler chickens and game hens
Appropriate beak trimming for turkeys allowed when necessary*
Appropriate litter provided for comfort and to satisfy natural foraging instincts

Uncle Liu's Hot Pot - Fairfax, VA

2010-08-02T17:05:00.004-04:00

Finally! I have been dreaming of authentic Sichuan hot pot constantly since I first tried the spicy cauldron of yummy in China a few years ago. For those not familiar with hot pot, imagine fondue, but replace cheese or chocolate with a spicy cauldron filled with spicy hot peppers, and numbing Sichuan flower peppers. I have been searching for this dish fervently around my area, and I ended up finding it by accident while working in Fairfax. Not how I expected to find it, but I will gladly take it!

There are variety of options of broth choices. Classic spicy, classic non spicy, fish head, and a mushroom. We opted for the half and half ying-yang dish of classic spicy and classic non spicy. I asked for the spicy half to be mind numbing hot, but my server seemed to doubt my abilities to handle the full blast. Sadly in my experience I feel as though I am often given the gringo treatment when ordering spicy items in ethnic restaurants. In fact, my only real gripe with the entire experience is that the broth could have actually had more in the way of peppers and spice. This is not as hot as you will receive in Chongquing or Chendu, but its probably about as good as you will find stateside.

We ordered a huge array of sides to cook in our broth. Thin sliced beef, pork belly, Chinese cabbage, noodles, vegetable dumplings, pork dumplings, duck feet (my favorite), tofu, and broccoli just to name a portion of our order.

While it wasn't quite as spicy as I may have hoped, it was still probably hot enough for the majority of people out there. Just the smell when walking in the front door of the restaurant took me right back to China. Hot Pot is such a great social dish. You can eat it with a large group of people at your table and share a little bit of everything. I truly hope that more places start trusting that there is a market for this type of food out there. Uncle Liu's, I salute you!

Hunan Chinese Gourmet - Fairfax, VA

2010-07-19T18:32:00.005-04:00

Any reader of mine knows that I have a certain penchant for Asian foods of every variety. Since I have been in Fairfax, VA for the past month to do some work training, I have regrettably not had the opportunity to do much blogging. That is not to say however, that I have not had a chance to do some serious eating. This entire area is absolutely inundated with authentic, quality Asian food. Sometimes even inside a shopping mall! Inside of the Fair Oaks Mall, the standard variety of Panda King Americanized garbage Asian food is instead replaced with quality renditions of the real deal. One such establishment is Hunan Chinese Gourmet.

There are some of the run of the mill offerings on the menu. This is in a shopping mall after all. Though, behind the veil of Lo Mein and Fried Rice are some real treats. My eyes centered in directly on the many offerings of authentic Noodle Soups ($9.50.) All of these are available with various noodle styles (Homemade, Rice, Flat, Egg, and Catonese) of your choice. As soon as I got a look at the menu, my eyes centered in directly on the Szechuan Beef Noodle Soup with homemade noodles. The fact that this dish also happens to be pictured on the front of the menu confirmed my belief that I chose the right thing. I was given a HUGE bowl of soup loaded with large pieces of beef, stewed greens, Chinese cabbage, green onion, and inundated with nuclear chilies. All of this magic floating in a rich and aromatic beef broth. Readers of my blog will know that I have been to China, and more specifically relating to this dish, Sichuan Province. I can say without reserve that this is the closest and best bowl of noodles that I have had since my time there. The homemade noodles tasted fresh and were cooked perfectly. The heat of chilies complemented every slurp of noodles and bite of beef as sweat began to bead across my forehead the further I went into the dish. There are many other offerings on the menu that I’m sure would please the less spice inclined, but for my money, this may just be perfection in a bowl.

I really hope that places in the Baltimore area can start to believe that they can find a market for these types of authentic dishes. There are people out there that want to eat the real thing. Keep up the good work Hunan Chinese Gourmet, I will be back!

Hunan Chinese Gourmet

http://www.hunanchinesegourmet.com/
11725-L Fair Oaks Mall
Fairfax, VA 22033

Cheap Ice Cream for All!!!!

2010-04-28T14:39:00.002-04:00

I'm not really a huge fan of ice cream, but I know that I am largely alone in this. So I thought I would pass on this little gem of information for the few of you that actually read this blog.
Baskin Robbins (store locator) is having a 31-cent scoop night tonight, April 28 between 5pm and 10pm local time

Rocket to Venus - Baltimore, MD

2010-04-22T16:06:00.009-04:00

I'm not sure where I first heard about Rocket to Venus; a hipster fun restaurant in the Hamden area of Baltimore City, but I do know that as soon as I saw the menu about a year ago, I knew that Kim and I had to try it. We decided to try it on a Monday evening as her birthday was over the previous weekend and her dad was nice enough to take us out. I was delighted to see a nice buzz in the modest dining room and bar, even on what is usually an off night for eateries. From what I have read over the past year online, the menu at Rocket to Venus seems to rotate every few months or so. This means you can go several times over the course of the year and try new foods all the time!

Starting off the meal I decided to have a cocktail. After browsing the menu, how could I possibly turn down a Jalapeno Mojito? Originally thinking it just had to be some sort of clever novelty, the drink was actually surprisingly refreshing with just the right kick of spice.

There are a number of appetizers at Rocket to Venus that I plan on returning to try. One that I HAD to try on this visit was Kimchee Pierogies - Five pan fried pierogies stuffed with housemade kimchee, potato and asiago, served with lime tartar sauce. ($6) You must understand that I live for Kimchee. I keep various types in my fridge throughout the year and eat it with a variety of meals. With cheese and lime though? I am happy to report that the delivered dish was a revelation. The slight spice of the kimchee actually worked very well with the asiago and the lime tartar was the perfect accompaniment.

As our main choices, we decided on Banh Mi - Vietnamese sandwich of country pate, pickled daikon and carrot, jalapeno, lettuce, cilantro, cucumber and mint aoilion baguette. (Also available with grilled chicken, blackened catfish, beef bulgogi,or kimchee and tofu,) ($11) and
Beef Bulgogi - Korean style marinated beef with fried sushi rice ball and assorted sides. ($13) There were plenty of other interesting dishes on the menu, but I am a total sucker for Asian food as is clearly evident in my appetizer selection. I opted to have my sandwich with bulgogi, hoping that the traditional pate would still be included, but alas it was replaced. That isn't to say that It was in anyway bad. The baguette was perfectly crisp on the outside and soft in the middle (something that is painfully missing from supermarket baguettes.) The meat was well marinated and everyone at the table agreed on its deliciousness. The fries that came with my sandwich were spiced nicely, but I was sad that they were a little on the soggy side.

Then we have dessert. As I have said many times before in this blog, it takes a great effort for a dessert to really speak to me. The kind folks at Rocket to Venus have tapped directly in to the pleasure centers of my brain and reconnected me with my fondest childhood memories. All in a deliciously evil way. Fried Peanut Butter & Jelly ($7) is battered in pancake batter and deep fried, then topped with ice cream and drizzled with caramel sauce. If you plan on ordering this dessert, make sure you have a few people to share it with, this confection, is rich and huge. Melted peanut butter with warm crispy batter may be a new flavor and texture combination that I will be chasing for a good time to come. Clearly this isn't something that anyone should eat on a regular basis, but you definitely have to try it at least once!

Rocket To Venus
3360 Chestnut Ave.
Baltimore, MD 21211

410-235-7887
No Reservations via E-Mail

Chef: David Carleton
Sous-Chef : Kenny Sanders

Bolivian President is Against Gene Mod Food - Not Really For The Right Reasons........

2010-04-21T13:21:00.002-04:00

The same genius man who blames capitalism for global warming, now has this to say about genetically modified foods.

TIQUIPAYA, Bolivia — Bolivian President Evo Morales said Tuesday that men should stay away from chicken if they want to maintain their hair and virility.

Morales told an environmental conference that chicken producers inject the birds with female hormones "and because of that, men who consume them have problems being men." He also suggested eating too much chicken for too long could make men go bald.

Morales' warning may be out of date: Chicken producers in Europe, the United States and many other countries say they abandoned the use of hormones in poultry several decades ago and many if not most Western nations ban them outright.

The president also blasted Coca-Cola, saying, "It is harmful. ... Imagine what it contains."

Morales blamed "the west," a reference to industrial countries such as the U.S., which he said "bring us more and more poison."

The secret ingredient in Coca-Cola is widely rumored to be something Morales himself once grew as leader of a coca-producers union — a version of the plant with the psychoactive substances removed.

Saigon, Vietnam - Summer 2008

2010-04-12T15:31:00.005-04:00

Goooooooooooooooooood Morning.....ummm.......what was the last word in that saying? Oh well I'm sure it will come to me. I landed a few nights ago in Saigon, to say it was a bit of a shock after 4 days in Tokyo, would be a major understatement. These two places may only be a few hours by plane, but they truly are worlds apart. When I exited the airport upon arrival, I was of course flooded by a bunch of guys trying to take me in a taxi. I argued my way down to $6 for a ride to the area of the city where my hostel is located. Well apparently the guy who I was haggling with had absolutely nothing to do with the cab itself, because all he did was flag down a cab for me and start talking to the driver. I'm certainly glad that I hadn't given him any money at this point. The driver was clearly not too happy about the agreed upon price because I was asked to get out of the cab by the driver, then the tout (a word for people who hassle you) told me I could get back in. At which point the driver punched the tout and we were happily on our way. Quite an international introduction.

I spent the first night here wondering if I had made a good choice coming to Saigon. No one at the hotel said a single word to me while I was checking in, and it seemed as though people on the street were only interested in selling me things or ripping me off. I'm certainly happy to say that my experience that first night was most definitely not what I have come to know as the norm. Sure there are people trying to bug you to buy things all over, but if you just ignore them (literally), they will go away. After a few days they just wont even bother with you at all. I think they may have back alley meetings at the end of the day. "The big guy with the funny hair, he no want nothing." The city of Saigon is a vibrant and intriguing place. The constant whizzing by of the moto's, the proud streetside pho vendors who are all to willing to introduce you to the glory of Vietnamese cuisine, and the overall feeling that you get after a couple of days here.

Yesterday I took a bus trip to the Chu Chi tunnels. These are the famous underground passageways that the Vietcong created during the American war. I am quite abject normally to taking organized tours of anything, but I had met a couple of guys at the bia hoi (fresh beer) joint down the street and decided it was better than going at it alone. It truly amazes me when surrounded by other tourists; how hell bent some people seem to be on having a bad time. On the way to the tunnels the bus stopped so we could "see the local crafts people." You would have thought the bus had been hit by a missle and these people had limbs hanging off. Every tour ive ever been on of this nature does the exact same thing every time. Its designed to squeeze money out of you people. You payed 5 bucks for a guided day tour on an AC bus, who cares if you lose an extra 20 minutes!?!? The tour started off with what we will call an instructional video. Anyway, I now know that I am an evil American capitalist pig dog! Horay for the educational benefits of world travel! After going down into the tunnel entrances hidden in the jungle, it was time for a bit of action. This comes in the form of a firing range. They had a wide variety of guns, but I decided to indulge my World War II fantasies and fire ten rounds from an M1 rifle. Quite proud to say that I was the only one in the group to take down the small targets laid about 50 yards down field. The pictures are amazing, and I'll get them online as soon as I can.

Today I wandered around the famous Ben Than Market. Well I say wandered around, but ate my way around is really a much more accurate description. I was on a quest to follow in Tony Bourdain's footsteps and eat Hot Vit Long, or fetal duck egg. I think they call it Balut in the Philippine's. Its basically a duck egg that is matured to the stage of fetus, and then hard boiled. Sounds yummy, no? Well sadly I was out of luck, but there is another market up the street where I may have a better chance tomorrow. I also enjoyed some snake wine at a local watering hole. Any takers?

Tokyo - Shibuya - Summer 2008

2010-04-12T15:09:00.008-04:00

So last night I met up with a Gaz, whom I was hooked up with through a mutual friend. He was the best guide I could have possibly hoped for, and a really cool guy. I was given a look around some local spots in Shibuya I would have never seen wandering on my own. It always pays to go out with a local. I only wish that I had taken more photos throughout the night, but I guess that just shows how much fun we were having.

Shibuya at night is pure sensory overload. The sights, the people, it's pure Japan and I loved every minute of it. We started the night out at an Izakaya that was jammed to the gills with Japanese students that seemed to only have the ability to chug whatever was in front of them, then go puke, then repeat. It was loud, disorderly, not at all what I thought I would see in Japan, and an excellent experience. The simple sushi platter we ordered was far and away the best sushi I have ever had, and every sushi experience in the states from now on will pale in comparison. Know one thing. If you eat fish in Japan, any fish; it's better than what you are eating in the rest of the world. Fresh, fresh, fresh.

After this we met up with a few of Gaz's co-workers at an Irish style pub. It had an outdoor balcony that looked out onto Shibuyu, and was quite traditional for a foreign pub. The night finished as most nights out in across Asia do, with karaoke! After butchering some Billy Idol and Meatloaf songs, it was time to head home.

I was just in time to make one of the last running subway trains of the evening, but unfortunately after only a few stops the train came to a halt and I was told it was done for the night. I walked out of the station to reluctantly grab a cab back to the hostel. I certainly didn't have any clue how to get back and I was just praying that I would be able to explain where I was trying to go. Getting back wasn't a problem at all, but the cost of the taxi was shocking. It cost me around $38 US to travel about 4 miles. So if you come to Tokyo, support public transportation.

Bourdain Coming to Baltimore!

2010-03-25T19:12:00.004-04:00

I am both extremely excited and totally let down that this man is coming to my town. Excited because I think Anthony Bourdain is the greatest writer in the world, and saddened because I won't be able to attend the talk due to previous obligations on that day. Eric Ripert is also one of the chefs I most admire. The two of them together on stage should be nothing short of magical.

Press Release from the Hippodrome Website:

The infamously grumpy, sharp-tongued host of NO RESERVATIONS, Anthony Bourdain, is coming to the Hippodrome Theatre on May 22. Anthony Bourdain is the acclaimed TV personality, best-selling author, public speaker, weary world traveler, gourmand, punk-rock aficionado, proud New Yorker and, most recently, doting father. Eric Ripert, Chef and author and host of PBS' Avec Eric has been honing his talents at the three-star Michelin restaurant Le Bernardin, as executive chef and co-owner, for the last 18 years.
NO RESERVATIONS - AN EVENING WITH ANTHONY BOURDAIN AND ERIC RIPERT is a frank and provocative back and forth about what really goes on behind the kitchen doors - from both ends of the spectrum. Through illustrative anecdotes, stories and a Q & A, the night will include highlights from Eric's career and lurid lowlights from Tony's career and gives you a real-world understanding of what it takes to survive in the cutthroat culture of fine dining restaurants. The frequent tag team have appeared often together - at the Gourmet Institute, on Martha Stewart, the 92nd Street Y in NYC. Both have been regular judges on Top Chef. They have little else in common, other than friendship.

NO RESERVATIONS will be followed by THE HIPPODROME THEATRE'S first ever FOODIE EXPERIENCE. Baltimore's Top restaurants including Woodberry Kitchen, The Wine Market, Dogwood, and more will be sampling gourmet menu items. Come taste wine and spirits from around the world while mingling with your fellow foodies, Anthony and Eric in the best venue in Baltimore!

Price Range: $29-250*

$250 Ticket includes a Meet and Greet with Anthony Bourdain and Eric Ripert as well as access to the HIPPODROME FOODIE EXPERIENCE.

$89 Ticket includes access to the HIPPODROME FOODIE EXPERIENCE.

Event times:	22 May 2010 (Sat) 8:00 PM
Ticket Information:	Tickets on sale now! Visit Ticketmaster.com Call 410.547.SEAT Come into our Box Office Mon-Sat 11a-3p

Bacon Obsession - Planters Smoky Bacon Peanuts

2010-02-14T21:29:00.003-05:00

Everyone enjoys peanuts, right? I certainly always have. Recently someone thoughtfully gave me a bag of the new smoky bacon flavored peanuts by Planters. I have had the bag in my possesion for about three hours now, and I have knocked out more than half of it. Addicting and delicious. From what I have read online, this flavor is part of a series of new BOLD flavors from Planters. Wasabi anyone? If any of the others are half as good as bacon flavor, I am in.

Pollo Amigo - Towson, MD

2010-01-19T13:00:00.007-05:00

Great Peruvian chicken places are littered all over the D.C area, but here in Baltimore, the offerings are much more sparse. In fact, the only one that I am aware of, is Pollo Amigo in Towson. There isn't much in the way of ambiance that this small strip mall eatery offers, but we are here for the food, dining room be damned.

The menu offers an interesting selection of authentic Mexican and Peruvian offerings. The Peruvian rotisserie chicken is without a doubt, the head attraction for most first time visitors, and it does not let down.

I ordered the half chicken platter ($6.95,) which came along with two sides. I went for beans and fried yucca (I wrote plantains before, what was I thinking?!?!). The chicken was moist and delicate - delicious in every way possible. Then there is the skin. My god the skin! Covered with a mixture of spices and seasonings that compliment the crispy, fatty texture of the surface in the best way.
Kim opted for the Carnitas Tacos($7.95). Actually, this is a lie. I ordered everything that I thought sounded good under the agreement that we would share. I was very happy to see the tacos were double wrapped and served with a side of pico de gallo in the traditional style. Very simple, very traditional, very tasty.

For the price of this amazing food and the portions delivered; I cannot fathom why anyone would ever eat generic chain-made, frozen, bland, sub par Latin food.

Pollo Amigo
714 York Road
Towson,MD 21204
410-494-0061

Jasmine Asian Bistro - Timonium, MD

2010-01-14T15:56:00.006-05:00

We received a gift certificate to this newly opened restaurant in Timonium for Xmas and thought it was time to give it a whirl. Jasmine was previously open in Towson where my beloved Pho Dat Thanh now resides. Seeing as they had failed in the previous location, my expectations were not incredibly high. My impressions at the end of the meal were somewhat of a mixed bag.

Walking in to the new space, it is clear that the owners have invested a great deal to make sure the area is aesthetically pleasing. There is a great deal of intricate woodwork throughout the restaurant with simple details that create a warm environment. Outside of the normal booth and table seating, Jasmine also offers tatami rooms. These are the small private Japanese style rooms with shoeless floor seating. This alone will undoubtedly attract a curious crowd.

Generally it does not speak well of a place that tries to do too many things at once. The menu at Jasmine is advertised as a mix of Chinese, Japanese, Korean, Vietnamese, and Thai offerings. I admire the aspiration to do a little bit of everything, but I think doing one thing well makes you just as special.

We started the meal with a Spicy Korean Soup and Thai Beef Salad. The soup was spicy as promised, and had a whole assortment of meats, seafood, and veggies. The only thing that tasted traditionally Korean was the broth, but it was still a nice start to the meal. The Thai beef salad consisted of a pleasantly med-rare sliced steak over some assorted vegetables. It was about as westernized as Asian food can get, but the steak was nice.

For entrees we chose the Thai Red Curry with Chicken and Crispy Sesame Tofu. I requested the curry to be as spicy as possible, but as often happens, I was given the white boy heat. Flavors in the curry were mostly spot on accurate to what I was expecting. The use of spice and seasoning could have lifted the dish to the next level, and yet I feel as though the kitchen purposely holds back. The tofu dish was actually something I would order again. It was not overly sweet and was properly fried. The portions of both dishes were more than either of us could finish and one dish probably could have fed both of us.

Just to make sure we had hit every major region of Asia during the meal, we ordered a bottle of Sake to accompany the food. The waitress was very supportive of our decision, and the sake was quite nice. Jasmine boasts a full bar and a very respectable selection of different Sake. What really perplexed me was the inclusion of a variety of Tiki drinks on the alcohol menu. I can only picture the conversation that led to that one. "Americans love drinks with umbrellas served in huge heads! Remember the sixties?!?"

I had a difficult time being my normal judgmental and embittered self when it came to Jasmine. The staff and service were incredibly pleasant and accommodating. The owner even stopped by our table to ask how everything was and inquired as to how we had learned of their opening. It's quite clear that they are making a very heartfelt attempt at putting their best foot forward with every aspect of the restaurant and I applaud the effort.

If you're an admitted snob when it comes to Asian food like me; and demand authenticity, then this place may not be for you. For the more casual diner, I think Jasmine will find a loyal following. With the exertion they seem to be putting forward thus far, they deserve to find one.

Jasmine Asian Bistro
(410) 252-5672
2141 York Rd
Timonium, MD 21093
jasmine-asianbistro.com

Bubble Express - Rockville, MD

2010-01-05T14:45:00.007-05:00

After a full dumpling excursion in Rockville, it was decided that an after dinner beverage was in order, and what better than bubble tea. We chose Bubble Express on Rockville Pike.

Bubble Tea has been slowly making its way into every local shopping mall and asian eatery around. This iced beverage can be made from any number of teas and fruit flavorings and is filled with little tapioca "pearls." The cup comes with an over-sized straw. So with each little sip you not only get some liquid, but some chewy tapioca goodness as well. I went with the classic green tea flavor and was quite surprised at how much I enjoyed it. The liquid/solid combo in a beverage can be somewhat of a turn off for many westerners, but it is really quite refreshing.

After a full meal one would think that bubble tea would be sufficient to calm my hunger, but no. Bubble Express also has a great little apps menu to enjoy your tea with. A great array of small eats to munch on while talking with friends. We chose the house specialty of Taiwanese Fried Chicken. This stuff was so good I ended up getting a second order to take home with me, never wanting to be separated from these little bites of goodness again. Think Asian seasoned popcorn chicken and you have pretty much got the idea. Little leaves of fried basil really help lift the dish to the next level.

If I were to be in the general area again, I would certainly have to stop for some tea at Bubble Express. They also have two other locations where I can get my chicken fix!

765 E. Rockville Pike
Rockville, MD 20852
(301) 545-1708
(301) 545-1709

*Pics courtesy of jumbojumbocafe.com

China Bistro (Mama's Dumplings) - Rockville

2010-01-04T18:52:00.005-05:00

It's a rarity that I get to make it down to Rockville, an area of MD about 45 minutes south of where I live. This area is chocked to the hills with amazing Asian restaurants. If you have the chance, spend a day eating everywhere in the area. It really is worth it if you enjoy authentic lovingly-made food!

This venture down south was to check out a place a friend recommended that makes their own handmade dumplings. Had I not been told about this place I would have assumed it was just a random Chinese carryout, no different than a million others. The name China Bistro doesn't exactly leap out as the place to get great dumplings, but if you can read Mandarin then that is exactly what it says! The name in Chinese translates into 'Mama's Dumplings.' I am a total dumpling whore and will happily travel for good ones.

What really made this unassuming little strip mall location interesting was the ability to look right into the kitchen and watch these artfully created morsels be made right in front of your eyes! We ordered a large assortment from the Mama's Special, Beef and Celery, to Pork and Dill. It was hard to pick a favorite because I was so busy trying to stop my dining companions from eating them all. You have the ability to choose any of the dumplings on the menu to be fried or steamed, I prefer the latter, but both were deliriously good. The total cost of the meal was about 52 dollars for five diners including tip, which is insanely reasonable considering the vast amount of food we were given (each order of dumplings is around $7.00 and is an order of 12).

Get down to Rockville and give this place a try!

China Bistro

755 Hungerford Dr
Rockville, MD 20847

(301) 294-0808

Bacon Holiday Part II - The Health Trio Sandwich

2009-12-29T14:51:00.003-05:00

I consider my body a temple. Anything that enters this sacred vessel is, ahhh who am I kidding I just made the world's least healthy sandwich. Well unhealthy in the sense that it was made in my home, it's still probably better than a Whopper. Yes I actually just combined the above three products between two pieces of bread. It did not suck. Baconaise is perhaps the greatest addition to the world of condiments since someone came up with ketchup.

Bacon Holiday Part I - Bacon Cheeseburger Bloody Mary

2009-12-26T15:39:00.004-05:00

The holidays can be a difficult time for someone who doesn't care for sweets. Luckily for me, Santa was kind enough to provide me with a huge array of products featuring the single greatest product known to man, bacon. I plan to share my adventures through these crazy creations with you my loving readers.

To start with, perhaps the most ridiculous present I received this year (by which I mean awesome,) Oxford Falls Bacon Cheeseburger Bloody Mary Mix. Looking at the bottle can prove a little daunting. There seem to actually be pieces of cheese floating in the mix, so clearly they are delivering what is promised on the label.

The taste was actually surprisingly mild. The bacon definitely comes through, and it reminds me a lot of a bull shot, a bloody mary made with beef stock. There is a slight hint of onion in the background which isn't unpleasant in a bloody mary at all and would certainly be expected on a good bacon cheeseburger!

Let it be known now, I am very much of the opinion that if something is good, bacon can only make it better, and in the world of mixed drinks, this seems to ring just as true as with food. While this may have been a gag gift, the end product is actually a really nice beverage. Though the vodka that goes into the glass probably doesn't hurt the enjoyment either!

Olive Grove - Linthicum, MD

2009-12-03T21:15:00.006-05:00

Hello blog. I've been neglecting you and for that I apologize. I am going to try to continue updating this site on a more regular basis, but lately money has been tight and we haven't been eating out very often. Which if the amount of business my restaurant has been doing in the past 6 months is any indicator, seems to be a similar situation for a lot of people.

Tonight was Kim's grandmother's birthday so we headed off with her brother to meet her family at the Olive Grove Restaurant in Linthicum, MD. My first reaction when I was told where we were going for dinner was "ugh great, another generic Italian place." I'm quite happy to report that my experience was actually anything but generic.

We started off with an order of oysters on the half shell. I'm always interested to see the differences from place to place when it comes to oysters, especially this time of year when they are in peak season. Remember, if the month has an R in it, you're good to go! The Oysters were fat and flavorful. I didn't get a chance to inquire where they were from, but they were good so that's all that really matters. My only complaint with them was that whoever had shucked them didn't bother to run the knife underneath the meat of the oyster to disconnect the muscle that holds the meat to the shell. This made eating them somewhat awkward. There were also only five oysters to an order, which I found odd seeing as they normally come by the half dozen or dozen, but they were good, so who cares.

On to the mains. I ordered the Seafood Orzo Medly which was described as "A teste of Italy! Tender shrimp, mussel meat, calamari, clams and octopus over orzo pasta." What I was served was pretty much exactly what was promised and all of the seafood inside was delicious. There was some crab stick in there too, which I thought was a little strange, but hey I like fake crab meat. As you can see from the picture, this dish could certainly benefit from a little more love in the presentation department, but the great taste is what will leave a lasting impression. I am not a huge fan of Orzo, and I think I would have preferred the dish over pasta, which I'm sure they would do on request. All in all I was very happy with my decision.

Kim ordered the Ravioli a la Oscar which was "Jumbo raviolis stuffed with Prosciutto ham, asparagus and cheeses. Topped with creamy jumbo lump crabmeat sauces." When they say topped with crab sauce, it should really read "we dump a ton of lump meat all over your plate." Wow that is a lot of crab meat! I was also extremely pleased to see that they make their own pasta in house, so many run of the mill Italian restaurants just boil some frozen bag Cysco garbage and throw it on a plate. The texture of the ravioli was perfect and the sharpness of the ham made for an excellent contrast to the creamy crab topping. It was an excellent dish.

If it weren't so out of the way for us I think I would go back to the Olive Grove regularly. One thing that should be mentioned were their crab cakes. I saw when we walked in that they had several awards for best crab cakes hanging on the wall. I thought that had to be impossible considering the famous G&M's is nearly across the street from this place. Well, someone at our table ordered the crab cakes and I wish I was able to take a picture of them. These things were bigger than my fist! I will definitely have to go back to try them.

If you happen to be in the Linthicum area, and are in the mood for above average Italian fare, I would highly recommend giving this place a try!

Food Inc.

2009-10-12T21:44:00.005-04:00

I have gotten some flack recently from friends and co-workers due to my deeply held feelings on the food and restaurant industry. I understand that often my passion on the issue can come across as preachy and egotistical; which always makes me feel bad.

It is my personal belief the this country is in the middle of a serious epidemic. The way we eat is run almost entirely by a very few number of multi-national corporations. Tonight I watched a movie called Food Inc. that I think really highlights the most severe elements of this ongoing problem and shows us how to combat it every time we enter the supermarket or make a choice where to eat out. Eric Schlosser, the brilliant investigative journalist and writer of Fast Food Nation, is a producer and central figure in the movie and I think that anyone who has any concern about their health and what they are eating everyday owes it to themselves to watch this film.

Some interesting facts I learned from the movie:

Types of food can actually be patented

It is actually illegal for a farmer to plant seeds from their own crops

The average agri-chicken never sees light (not sunlight, light)

30 percent of the United States is now covered by corn fields and its production subsidized by the government

1 in 3 Americans born after the year 2000 will have early onset type I diabetes

Little Havana - Baltimore

2009-07-13T12:04:00.007-04:00

My friends and I are always on the lookout for a new place for Sunday brunch. Looking at the menu online for Little Havana's 13.95 (though it's actually 14.95) brunch deal, I was quite excited. The price includes your choice of any one of the restaurant's brunch entrees and bottomless Bloody Marys and Mimosas.

I am glad that I was properly filled with pitchers of booze, because the food and service on our visit was absolutely terrible. Everyone at my table received their food and I was left wondering what happened to the Cuban style fried eggs I ordered. After notifying our server I waited another 15 minutes only to be given a completely different entree. After sending this food back I did finally receive the food that I had ordered (a full 90 minutes after ordering) long after the rest of the table had been cleared and everyone else in my party was finished eating.

Looking at the plate that was presented to me, I wish I had just stuck with the drinks. The eggs I was served were so overcooked that they could have been used to tile the roof of the restaurant.

Being that I work in the hospitality industry I can understand the kitchen can get flustered and that servers sometimes make mistakes. What really bothered me was the attitude of our server. At no time was I apologized to in anyway for not receiving food at all and then being given an entirely separate dish from what I had ordered. Our waitress essentially gave me the impression that I was a huge inconvenience to her and she didn't care what I thought because she could just add automatic gratuity to our check!

They say you only have one chance to make a first impression, sadly Little Havana made one that will never have me returning. I have been here in the past for the night life and my only advice would be to stick with this place for the mojitos and drinks, avoid the waitstaff and food as best you can.

World of Eats Rating - 2/10

Pho Dat Thanh - Towson

2009-07-09T14:00:00.019-04:00

One conversation that typically comes up between my foodie friends and I is the topic of favorite meals. If you only had one dish left to eat in this world, what would it be? I consistently come back to only two dishes; Sichuan Hot Pot (which I have never been able to find on U.S. soil) and Pho.

The seemingly simple Vietnamese beef noodle soup is heaven in a bowl; and yet perfection is often illusive. Before I move any further I must insist that diners learn the proper pronunciation of this magical soup. Pho is pronounced "Fuh." I am constantly irritated by the ignorance of my fellow diners and butchering of my favorite food's name. I may come off as an elitist jerk, but I think that if someone is going to through hours of painstaking preparation to make me happy, I would like to at least show them I appreciate their work enough to pronounce the name of the dish correctly.

Let it be said that while in Vietnam last year I ate this dish in some form almost every single day and Pho Dat Thanh in Columbia easily equaled and sometimes even surpassed what I ate in the dish's homeland. I was absolutely elated when I learned that my favorite place for Pho perfection was opening a sister location on my doorstep in downtown Towson.

My party ordered a few simple appetizers of Bo La Nho (beef wrapped in grape leaves) and Thit Heo Nuong (grilled pork.) Both served with the ubiquitous Vietnamese dipping sauce Nuoc Cham, which adds a perfect interplay of sweet,sour, and spicy to each delicious bite.

The appetizers were merely a warm up for the main event though, as there was no doubt with anyone at my table what we had come for, a soul filling bowl of hearty Pho. I always opt for the large D1 on the Pho Dat Thanh menu. This variation is probably as close to what could be considered "the classic" as possible. It contains eye-round steak, bible tripe, brisket, and soft tendon along with the noodles all floating in a rich broth. There are several other variations if you aren't feeling adventurous enough for the nasty bits and there is even a chicken version available. When discussing the differences between Pho joints, the broth is usually the hottest point of contention and often the decision maker on what makes one place better than another. Simply put, Pho Dat Thanh in Towson had one of the most rich and densely complex broths that has ever graced my lips. It is quite simply a revelation. It may even be better than what is served in their location in Columbia, which is a bold statement indeed.

This place just opened last week in Towson and if you haven't made it there yet, run, do not walk to get your first bowl of bliss. Vietnamese cuisine is largely unavailable in northern Baltimore County, and I think once people get their chance to try it, they will be just as hooked as me. In fact, its lunch time and all this Pho talk has me hungry. I know where to go!

World of Eats Rating - 10/10

Pho Dat Thanh
510 York Road
Towson, MD
21204
Tel:410-296-9118

My apologies for the horrific quality of these cell phone pics

Ra Sushi - Maki Madness

2009-04-21T21:36:00.006-04:00

A few weeks ago I had the pleasure of competing in my very first professional eating contest at Ra Sushi in downtown Baltimore. The contest was set up in a number of bracketed rounds in honor of the March Madness Basketball Tournament and all of the proceeds from the event went to benefit a breast cancer charity whose name escapes me.

Each round consisted of four competitors. Each person was given two uncut Tootsi Maki rolls and a glass of water. The two that finished these rolls the fastest advanced on to the next round in the bracket. I did quite well at first; demolishing my competition in round one and finishing even to move on in round two. By the time the semi finals were reached however, I was in another league of competition and was sadly knocked out by the amazing gormandizer that went on to win the event.

The whole thing was a great deal of fun and I even got some exposure from the local news media! I will certainly be keeping an eye out for any future eating contests in the area as they combine two of my favorite things in the world; eating and competitive sport!

Nam Kang - Maryland Ave, Baltimore

2009-02-23T15:11:00.007-05:00

Yesterday I was desperately craving some Korean food and the type of love in my gut that only kimchee can provide. Initially I had wanted to put together a full scale Korean BBQ trip, but since no one was really available to commit to the gastronomic undertakings of eating Korean table-top BBQ with me (I have a slight tendency to try to order everything on the menu.) So with the desire to fill my cravings but the need to eat a sensible meal, Kim and I decided to take a seat at Nam Kang, which has become our go-to eatery of choice for Korean food in Baltimore.

If you have never been to Nam Kang, the restaurant is open until 4am every night except for Mondays. Almost every experience I have had eating here has come after a full night out in Federal Hill or Canton, so this was a nice time to try out the food without any liquid fueled hunger advising my order.

The Banchan (side dish) assortment brought to the table with every Korean meal was especially delicious on this particular night, and the liberal use of spices made for a very nice warm-up on a chilly February night.

I ordered a variation of Bi Bim Bap that featured short ribs. For the uninitiated, Bi Bim Bap is a a rice dish that comes out to your table sizzling and spattering in a hot stone pot. The rice is topped with various veggies and meat which all get mixed together, topped with a chili sauce, and gormandized down my gullet. This is one of my favorite dishes to eat when it is cold outside and Nam Kang did not dissapoint. If I had any type of gripe it would be that the chili sauce provided was a little on the mild side and didnt give the dish the total amount of kick I might have wanted.

Kim decided to order a pork and tofu dish thats name totally escapes me. The dish was served with a miriad of veggies and even some parts that I couldn't identify. The use of spice and and seasoning in the dish was fantastic and it is certainly something I would try again.

All of our food was washed down with some Korean OB Beer, and of course, a nice robustly flavored bottle of Soju; the omnipresent dinner table accompaniment of Korean meals. It has a slightly sweeter taste than vodka, and is only about half as strong. It is tradition for diners to pour small cups of this for each other throughout the meal.

Our server on this particular visit seemed fairly indifferent with the fact that we were even there, but the food and drink were delivered promptly, and the overall experience was assistive enough for us. I don't think that there are too many diners at this type of resturaunt that go in expecting a 5 star service experience anyway. I can only imagine what some of these poor waitresses must have to endure at times when the drunk crowd rolls in at 2am.

Nam Kang is one of my favorite places to eat in Baltimore. There are certainly better places to get Korean in the area, but this makes a great introduction to the world of Korean cuisine if you would like to introduce those not familiar with this type of fare.

World of Eats Rating - 7/10

Cooking: Roast Pork w/ Crispy Skin

2009-02-12T16:55:00.009-05:00

I love pork. Anything to do with the pig is usually going to end up tasting great. I borrowed most of this recipe from Gordon Ramsay's Sunday Lunch cookbook. I was extremely pleased with the end results and my dinner guests seemed to enjoy it as well.

Ingredients for the Pork:
3-5 Pound Pork Rib Roast
Zest of one Lemon
3-5 Cloves of Garlic (I always prefer more garlic in anything I cook)
Fresh Parsley (Chopped)
3-4 Sage Leaves ( I chopped them)
Onion Powder
Salt and Pepper
Olive Oil

Sides:
3-5 Whole Carrots
Half a bag of Red Potatoes
Olive Oil
1/4 Knob of Butter
Plum Sauce
Salt and Pepper

I decided to use a rib roast rather than a loin for two different reasons. Firstly, I think when roasting any cut of meat, having the bone in will always provide a superior flavor than without it. Second, the ribs make packing in the seasoning into each individual pocket nice and easy.

To start, chop up the fresh herbs and garlic, and combine them with the lemon zest.

Pack this mixture into the cavities of the rib roast and rub into the pork liberally. I unfortunately forgot to take a picture of the roast with the herbs rubbed into it, but this was for a dinner party, schedules are tight!

Scour the skin side of the roast in a checkered pattern, then pat it dry with paper towel, rub with salt and pepper, and drizzle with olive oil. Wrap the whole roast up tight with kitchen twine. I happened to be out of kitchen twine on this night so I just used some thick sewing thread. I have even read accounts of people using dental floss to tie their meat, just so long as it was unflavored.

Lay out the roast in a large roasting pan skin side up.

Crank up the oven to 500 F and let the skin get nice and crispy on the outside. I let mine go for about 17 minutes at this temp.

Take the oven heat down to 350F and continue to roast. I highly recommend using a remote cooking thermometer as it gives a great deal of insight on both the internal temperature of your meat and how to balance the timing of your side dishes. I set my thermometer to have the pork at an internal temp of about 160F as i didn't want it to dry out. I worked out the total cooking time to about 72 minutes, as the pork needed about 15-20 minutes per pound.

Quarter the red potatoes and cover them with salt, pepper, and another nice drizzle of olive oil. Add the potatoes to the pork's roasting pan when the meat has about 45 minutes left to cook.

When the pork has reached it's ideal temperature, remove it from the oven, cover it in foil, and let it rest for about 20 minutes.

While the pork is resting, get to work on your veggies. I left my potatoes in for a little longer than originally anticipated just to get them a little crisper all over.

Boil the carrots until they are soft to the fork. Once they are ready add them along with the butter to a sautee pan. Continously ladle the melted butter over the carrots while they are in the pan. At the last second, add a healthy squeeze of the plum sauce and give them a final toss.

Plate and enjoy!

Baltimore Restaurant Week - The Wine Market

2009-01-29T14:03:00.011-05:00

Every year, restaurants around the Baltimore metro area participate in a week in which diners who might not normally be inclined to try a more adventurous or expensive establishment, have the ability to get a 3 course meal for around 30 bucks. Having argued with a number of friends over which place to sample, we finally settled on The Wine Market in Locust Point. I had never been here before, but the restaurant week menu spoke to me immediately in a way that none of the other places quite managed. Kim and I, along with her brother Denny and his girlfriend Kelly, set out with high hopes of a first class meal. Sadly what was delivered was high on ambition, but mostly missed the mark in execution.

For the first course, Kim opted to try the lobster bisque, while I was certainly not going to miss what was described on the menu as "Duck Confit Galette with Japanese Rice Porridge and Plum Mirin Glaze." We made an attempt to order different things on the menu so each of us could get a little sample of everything.

The lobster bisque was just lazy. The restaurant where I work makes seafood bisques on a regular basis, and they amazingly, wait for it, contain seafood! The Wine Market might argue that this was a fine puree, but honestly the only flavors that came through strongly were that of shrimp and lobster base (the kind that comes in a plastic tub). The squeeze bottle action on top of the soup did add a nice note in terms of presentation, but did little for the taste.

The duck confit dish was one of the reasons that I had initially been attracted to the menu. Anything roasted in its own fat has to be delicious right? Unfortunately it was again, a bit of a let down. Calling this dish a galette really confused me. A galette would usually indicate a pastry crust involved in the dish in some respect, but there was nothing on the duck other than duck. The meat itself was the most disappointing aspect of the dish. When you cook something in fat, it should be moist and tender. The duck was indeed tender, but it was quite dry and did nothing to excite the palate. My intuition was that it had been cooked quite a long time before it arrived on my plate, and had been quickly blasted in the oven prior to serving. The rice porridge and miso glaze actually made a very nice interplay with the taste of the duck. Had the duck been cooked properly, this dish could be a true shining point.

For entrees I chose to try the "Tuscan Braised Monkfish" and Kim went for "Prime Sirloin Roasted with Fine Herbs."

This was my first time trying monkfish. I have read quite a bit about the delights of monkfish liver, which was sadly not a part of this dish, but I certainly cannot fault the chef for not including something just because I wanted to try it. If you have never seen a picture of a monkfish, they are horrid and ugly creatures with huge gaping mouths and razor teeth. For such a ferocious looking fish, I was really quite shocked at how mild the flavor was. I would compare the taste as very similar to Mahi Mahi or Tilapia. It is a typical white fish without a great deal of notable flavor accents. This being said, the fish itself could have used a bit more seasoning. The rest of the dish was really the highlight. The fish was served with "lacinato, prosciutto, eggplant, and fennel topped with a garlic aioli crostini and fried capers ." The resulting flavor of this side dish was almost reminiscent of a tapanade. It was very nice to spoon a little bit of it over the crostini and take a nice crunchy nibble. One word that was included in the description that was painfully absent in the dish was prosciutto. I mean, pork fat makes everything taste better! I'm skeptical as to whether the prosciutto was in the dish at all, and if it was, I certainly didn't notice it. Kelly had the same dish and agreed that she didn't notice any flavor resembling anything from a pig. This dish was again one that tasted as if it was almost there and just missed being fully realized.

I only had a few bites of the sirloin. To the chef's credit, the meat was cooked absolutely perfectly to the ordered medium rare. The "pinenut polenta" the beef sat atop was also quite moist and served as a refreshingly different starch accompaniment. As with the monkfish, the main problem with the beef was that it was just plain bland! Wars were fought over spices and seasonings guys, use them.

Before talking about desert at The Wine Market it should be made clear that I am not normally a fan of sweets in any way. Nine times out of ten, I never order any type of desert at a restaurant and normally enjoy a snifter of Gran Marnier while everyone else at the table gobbles chocolate and ice cream. This being said, the deserts we experienced on this night were quite simply a revelation.

I ordered a "Toasted Walnut and Honey Stuffed Roasted Pear - with Shaved Pecorino Cheese and Spiced Wassail Reduction." I am all for roasting fruits. If done correctly, the natural sugars caramelize beautifully and create a whole new world of flavor without damaging the original fruit's delights. The sharp bite of the pecorino cheese played against the sweetness of the pear and the earthiness of the walnuts perfectly. A large pat on the back to whomever came up with this one.

Kim went for a more simple desert option, but that isn't to say that it is something you would find on too many other menus. A "House Made Spiced Apple Cider Sorbet" brought back memories of going to farms as a kid and tasting the fresh made cider from that season's harvest. The flavor was sharp, light, and fresh. It made for an excellent cleansing of the palate at the end of a meal.

The final course really saved this place for me and I would consider going back to sample the menu outside of restaurant week. They feature an excellent wine selection and have a 20 percent discount on all menu items on Monday nights. If The Wine Market would have just gone a little bit bolder with flavors, I think this review would have been much more celebratory.

World of Eats Rating - 6/10

The Wine Market
921 E. Fort Avenue Suite 135
Baltimore, MD 21230
Phone: 410-244-6166
Visit: www.the-winemarket.com

Famous Yakitori One - Maryland Ave, Baltimore

2009-01-20T03:21:00.006-05:00

My friend Eric had sent me a link about a new Yakitori restaurant that recently opened in Baltimore. For those who might not know, Yakitori is a wonderful Japanese culinary tradition of grilling various types of skewered meats and veggies. Having spent some time in Tokyo earlier this year, I was enthralled at the prospect of having this type of eatery virtually on my doorstep.

Tonight I made the trip downtown with Kim (my girlfriend) and my buddy Gerry to check out if this place was merely some kind of novelty, or if it could truly be the real deal. I am extremely pleased to say that this restaurant has hit the nail on the head in every respect.

Almost immediately after arriving, the owner came over to the table to greet us and explain the concept behind the restaurant. He also explained that as his place has only been open for about a month, that they are still working on some new ideas and menu items. He told us that he would bring over some new items free of charge in exchange for our feedback. This type of hands on approach with one's customers surely shows an owner who cares about who he is serving and what is being served in his establishment. Bravo sir.

The menu has a large variation of a-la-carte Yakitori choices, combination platters, Japanese Entrees, as well as some Korean choices. Being that it was our first experience with the place, we decided to stick with the Yakitori combination, as well a few Japanese entrees to share.

The first item to arrive at our table was one of the aforementioned "test" dishes. This was explained to us as a New York Prime Steak, partially frozen to be sliced paper thin, wrapped around scallions, and then quickly grilled. I don't know what further testing really needs to be done but this should be a signature dish of the restaurant. It was the perfect size for a single bite, the quality of the meat was excellent, and scallions complimented the steak very well.

Almost immediately afterward, another new dish arrived on the house. A type of fried tofu (I don't recall the name) sitting in a soy based sauce. It arrived with piping hot centers, and was mild in flavor without being bland. I am not normally a fan of softer tofu, but this was quite nice.

Gerry ordered some soft shell crab. I normally wouldn't have gone for this choice as the crab is not locally in season right now. To my surprise the crab was quite good and the tempura batter was not too heavy. The portion was actually larger than what is pictured, but it looked so tempting that my fellow diners and I had to jump in and try it before it occurred to me that I had yet to take a picture.

We wanted to try a little bit of everything when it came to the Yakitori itself, so we opted for the Combination D platter ($29.95). This consisted of a large array of different meats and 30 skewers in total. I should say now that the menu prices here are insanely low. The combination was more than enough to feed the three of us. All of the skewers were tender and did not taste like they had ever seen a freezer. It took me right back to nights in Shibuya.

We finished our dinner with Okonomoyaki. This is a type of Japanese pancake with various toppings finished off with a Japanese mayo. It was probably a bit much to order after all that we had already eaten, but I made room. Okonomoyaki is not in anyway light fare, so I would suggest bringing an appetite if you're going to attempt to tackle this dish.

Famous Yakitori One is exactly the type of place that the Baltimore area has been screaming for. There are no real attempts at being flashy or overly complicated. The dishes were all very straightforward, fresh, and delicious. I will be returning in the very near future, and I suggest you make the trip to try this place as well. It was noticeable in some respects that the eatery is still finding itself, but if they are managing to get this much right this early on, the future should be very bright for Famous Yakitori One.

Yakitori goes best with a group of friends and some beers. Sadly the only draft choice at the time we visited was Coors Light. They had an nice selection of bottled Japanese beer, but I would love to see some draft Asian beer available down the line. This place is open until 2am so its the perfect setting after a night out in the bars. Go seek out this awesome food!!!

World of Eats Rating - 9/10

Famous Yakitori One

2101 Maryland Ave
Baltimore, MD 21218

(410) 332-1100