11.27.2006

Enough Talk of Turkey Comas

The ol' brain is feeling a little mushy after a long weekend away, so to ease back into this blog thing, I offer this semi-coherent collection of thoughts:

First, I'll add my Thanksgiving culinary mishap to the universe's record of kitchen fouls: After ever so delicately pressing the makings of a graham cracker crust into a tart shell with a measuring cup (learned from watching TV!) and being awfully proud of the Martha-quality craftsmanship, I proceeded to dump the entire thing all into the oven. Of course this was after the crust had blind-baked for 10 minutes, so the pan was nice and skin-searing hot, leaving a burn on my wrist that looked suspiciously like I'd succumbed to a bout of teenage angst. Lesson learned: When using a tart pan with a removable bottom, stick that sucker on a baking sheet before putting it in the oven. (In case you're wondering, both the crust and I recovered, and the tart was a hit.)

Speaking of random thoughts, you may (or may not) have noticed a link on the right to WETA's dining site, which includes the candid, off-the-cuff commentary on meals around town from Don Rockwell, moderator of his eponymous food and dining chat board. His most recent entry hits on the new Stoney's, Ray's the Steaks and Buck's Fishing and Camping, among others. Update your bookmarks, folks, it's always a good read.

Moving on, Mandu's updated Web site offers a glimpse at the new Korean spot's menu. I haven't made it in yet, but I'm eager to try the bibim bap and dumplings the restaurant is named for.

And now that the holiday eating floodgates have burst open, I thought it appropriate to point out that Brys over on the Cookthink blog found duck fat from d'Artagnan at Balducci's. He greases up a chicken with it and adds it to a mix of sweet potato and Brussels sprouts under the bird. Does the thought of this meal make any other foodies out there giddy? Mmm, duck fat ...

7 comments:

Michael said...

no kitchen burn remedies for us ... butter, ice cubes, wrapping your wrist in bacon, bourbon, or ...

Amanda said...

Mom hacked a chunk off her aloe plant - I'll try bacon next time. =)

Italian Chef said...

I love duck fat! I use it alot on my menus. I roast root vegetables in it as one example. I used it in place of bacon fat for yorkshire pudding once. I make cracklin from the raw fat and garnish salads with them. I just love duck fat!

jburka said...

My partner and I walked over to Mandu for dinner on Saturday. To the left of the door is the bar; to the right is a small seating area. The main dining room is upstairs and is separated into a large and a small room. It's quite charming inside, with lots of wood and sunny yellow walls.

The veggie mandu (pan fried, not steamed) were delicious, as were the sojutinis we ordered to go with our food (one pineapple and one peach).

As one would expect, we were brought some panchan, including kimchi, a couple of different cucumber preparations (salty and spicy) and something else I never quite identified (something potato-y).

When I inquired about veggie dishes in addition to the single vegetable entree listed, I was given a list of other dishes that could be prepared vegetarian. I had a bibim bap that was delicious; in addition my bowl of rice 'n egg, I was given a pretty china serving piece with four groups of vegetables and hot sauce.

My partner seemed pleased with his bulgogi.

Best of all was the price. Frankly, I'm not sure if this was an opening-week special, or what, but we were charged half price for our drinks ($4!) and $3 for the mandu, leaving us with a final bill of about $40 pre-tip -- and that was for an app, two entrees, two drinks, and a serving of green tea ice cream.

We'll definitely be going back!

Amanda said...

Thanks for the review, jburka. Sounds great. Now I really need to go.

italian chef - glad you share the enthusiasm!

Anonymous said...

does mandu do takeout?

Amanda said...

Not sure about takeout but they do have a late-night menu until midnight during the week and 1am weekends.