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Monday, September 29th, 2003

Time:4:19 pm.
The girl we love to hate poses for FHM.

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Sunday, September 14th, 2003

Subject:Mushroom Festival, Kennett Square, PA
Time:7:08 pm.
Last week, I attended the Mushroom Festival in Kennett Square, PA. Kennett Square is named the 'mushroom capital' as it produces more than half the country's mushrooms.



from left to right, and left to right again, starting from the top.
king oyster mushrooms—ice cream flavors (chocolate toadstool, pumpkin mushroom)—pumpkin mushroom ice cream (it was yummy)—button mushrooms

boy playing squinty games by the mushroom spread—crimini mushrooms on top of enoki mushrooms—'shroomies' sign above where mushrooms are grown—maitake mushrooms

'shroomies' breaded, fried portobello, jalapeno and cheese in the shape of a sliced mushroom—last year's mushroom soup contest winner above shitake mushrooms—a mushroom i cannot identify—asian mushroom dumpling soup (flavored with star anise, cinnamon, ginger, shallot)

the band played zeppelin, elton john, hendrix covers—a restaurant plate sampler (clockwise from top: stuffed shitake, sesame chicken topped with sweet chili sauce, portobello on a stick, mini crabcake)—oyster mushrooms—pom pom mushrooms
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Tuesday, September 9th, 2003

Time:12:18 pm.
The multimedia section on this page will provide you with plenty of food audiovisuals.

Don't miss the 'International in the Capital' slide show for those who live in DC.

p.s. Went to the 2003 Mushroom Festival this weekend in PA. Will write about it once I've figured how to get the photos out of an unfamiliar digicam.
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Friday, September 5th, 2003

Time:4:04 pm.
Mood:envious of New Yorkers.
Hey! Are you a ?

Gothamist strikes again.
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Thursday, August 28th, 2003

Subject:Pekopeko
Time:4:39 pm.
Pekopeko combines the three things I truly love in this world: Food, Typography and Letterpress Printing.
The articles are nice, too.
For example:
Pekopeko No. 4 advertises on it's back panel The Sad but True Story of Kogepan by Eric Nakamura. "As you can see, I am bread that has been burnt. Why?" —From hapless toast to international superstar.

And another:
To Hell and Back for an Apricot Tart by Sara Bir —My job used to be testing recipes for a magazine, and that magazine was Martha Stewart Living.


In a word, this magazine is BRILLIANT.


Pekopeko's profile in the San Francisco Chronicle

GET IT

Issue #5 contains Baking bootcamp at the CIA, a lesson in Mr. Potato Head history, the Betty Crocker Cooky Book, Fear of (Fake) Meats, and much more! 
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Saturday, August 16th, 2003

Time:10:19 pm.
Pocket Pig
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Monday, August 11th, 2003

Time:1:47 pm.
China Garden
1100 Wilson Boulevard  
Twin Towers, Mall Level  
Rosslyn, VA 22209

China Garden is hidden away. It's located in a large building in Rosslyn where a lot of big Gannett deals went down. It's an oasis in the middle of D.C.'s crappy Chinese food desert. A couple of carnivorous companions and I chose to go this past weekend for the glory that is dim sum.

The wait was 30 minutes, a standard for the crowded restaurant, which takes reservations for 8 or more. For those of you who have no idea what 'dim sum' is, click here. According to several internet sources, dim sum may or may not mean the following:

touching your heart;
to touch your heart;
a little bit of heart; and,
dot-hearts

Draw your own conclusion.


We were served tea immediately:
Just as the arrival of food is ongoing, the supply of tea is endless. When a teapot is empty, the customer need only leave the lid up, and it will be whisked away and refilled. One story told to explain this custom involves a poor student who hid a bird in his teapot. When the waiter came to refill the pot and lifted the lid, the bird flew away. According to his plan, the student made a loud fuss. It was a very valuable bird, he said, and the restaurant owed him recompense. After this, the restaurant-and all others--decided to wait for customers to lift the lid of an empty teapot if a refill was needed. From here.


And now, for the food (outstanding dishes are starred [*] ):

Shrimp-stuffed fried tofu The tofu was gold-seared and soft. It held a tender, coral blob of shrimp on it's fried surface and was drizzled with a light, slightly sweet glaze.

Taro cake I didn't try these. They looked similar to the turnip cakes.

Shrimp & pork rice noodle Ground shrimp and pork encased in a fresh, wide rice noodle; glossy, and as pure as the driven snow.

BBQ Pork bun / Char siu bao* Nothing at all like the frozen buns. This one was freshly made: steaming and delicate with whole, sweet barbeque pork pieces hidden in it's cloud-belly.

Clams in black bean sauce This was a nice change.

Singapore noodles Tumeric-stained noodles with an earthy confetti of shrimp and pork.

Shrimp & pork dumpling / Har gau Again, shrimp and pork. This must be the holy cantonese duet. The dumpling was tender and gorgeous, as a gift would be:

...the dim sum chefs' artistry and ingenuity is astounding, for some dim sum dishes seem to defy all the laws of physics and gravity. Even the standard shrimp dumpling—har gau—is a minor culinary miracle whereby a wafer-thin rice-flour wrapping cloaks a baby shrimp and some minced meat. The skin of rice-flour is so translucent that the ingredients can be clearly seen... From here.

Shrimp & pork shumai The holy Canton duet again... Goes best with the spicy, charred pepper dipping sauce.

Broccoli An ode to chlorophyll: glistening jade shards were topped with oyster sauce.

Shrimp wrapped in cabbage* A cabbage leaf delicate and translucent enough to let the coral color of the most tender, sweet, minced shrimp peek through.

Shrimp and pork fried dumpling* Like the other versions, this dumpling was made bright—and outstanding—with cilantro.



If you haven't experienced dim sum at China Garden, you HAVEN'T LIVED. (Uh...vegetarians can have dessert)

[orgasmic]
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LiveJournal for [underscore] kitchenwitch.

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You're looking at the latest 7 entries. Missed some entries? Then simply jump back 7 entries.