Right now on Mid-Day w/ Dan Rodricks

Henry Hong is talking about local summer food traditions. Listen live here. Listen after the fact here (or ask for a CD of the broadcast if it's been a month since broadcast).

Today's dose of weird...

Cathy called me up from Georgia just to tell me about this weird segment of Sesame Street, of all things. Just think "Sesame Street + 30 Rock = talking lemons".



If you've actually seen 30 Rock, the sketch actually kind of flows like an episode of 30 Rock. But the weirdest part? The lemon kind of looks like Tina Fey, if she were a lemon.

Sotto Sopra's Italian Summer Pasta Party - plan ahead

Dara gave me a head's up about a Summer Pasta Party that Sotto Sopra is throwing at the end of the month. From Dara:

Can’t make it to Italy this summer then come to Sotto Sopra Restaurant’s Summer Pasta Party on Thursday, July 30^th where the restaurant will take on an Italian piazza feel with music, dancing, pastas, salads, risotto, wine and beer. The party starts at 8 p.m. and carries on through to midnight. Kick up your heels and let down your hair, come via Vespa, Moto Guzzi or Ferrari, and don’t forget to bring your inner Italian spirit. Summer Pasta Party ticket price of $60 includes food, wine, beer, entertainment, gratuity, tax and can be purchased at Sotto Sopra’s website: www.sottosopra.us. All other alcoholic beverages will be half price for this event. Sotto Sopra Restaurant is located at 405 N. Charles Street.

For further information call Sotto Sopra Restaurant at 410.625.0534

Again, the event is July 30th. It may be a wee pricey, but it does include beer and wine! So if you do have the lire it'll be a lively event!

Seeking Cheese-Making Supplies

Y'all, I need your help. Over the next month, I will be doing some kitchen experiments. One of them involves making mozzarella. I need three things: citric acid, liquid rennet and non-homogenized milk. I found the first one at the Natural Market in Timonium (next to that new Giant from the previous post). They had liquid rennet but they were out. Alas, they did not have non-homogenized milk. Apparently, it is simply not sold unless it's skim milk, and even then it might be homogenized. Really: some organic fat-free ilk specifically said "homogenized" on it.

So I know where I can find liquid rennet. It's vegetarian only (which should be alright). But still I have no idea where I can find non-homogenized milk (can't be goat milk - apparently that won't work).

Any ideas on where I can find that milk?

The new Giant near the State Fairgrounds...

I just went in today for the first time. Dan is right (as he Tweeted not long ago): it is amazing.

Basmati Pilaf with Olives and Two Cheeses

Here's a good use for leftover basmati rice: Take about 2 cups, chop up a 1/4 cup of olives, and about 1/4 total of whatever fancy cheeses you have laying around. I used a little sample of chevre au lait I bought at Whole Foods (from there "ends that we would've thrown away anyway" basket), and some homemade paneer. Yellow ones probably won't work as well. The rice itself already had turneric, curry nutmeg and dried cranberries in it.


It tastes good. Funny thing though, but it smells like Spaghetti-O's.

Next Food Network Star 5 Live-Blogging: Something about Rachael Ray...

Well, I got a little away from the Food Network action with my trip last week, but I'm back! And I'm curious to test my "Katie is safe no matter how bad she fucks up" hypothesis. Probably wrong but we'll see. Even though Teddy is no longer of this show, he's still got a prominent place in the drinking game rules, in case they decide to bring him back for any reason.

Tonight's beer of choice: a Rising Moon, from the Blue Moon Brewing Company. Because it's "Yum-o."

Yes I feel so ashamed for having said that.

9:00 I admit: I will miss that cute little bummed out face that Teddy always sports when he's, you know, bummed out.

9:01 I have to admit: this is the most photogenic group of cheftestants they've ever had. And that's despite Michael! (Or because of?)

9:02 Their midterm? More like a practicum-slash-internship.

9:02 And the devil herself pops up on the TV! Did she just say "In honor of "Yum-o'?

And I have just lost all respect for Debbie.

The challenge: take adult ingredients and make them kid-friendly. Don't even go there with that.

9:04 Katie thinks this challenge is made for her. But she makes crap! And now she's making it for kids!

9:05 Smart thinking, Jamika: hide the tofu altogether!

9:06 Michael: because he's a big fat gay kid. C'mon, you know he'd agree.

You just knew Darth Rachael would come out with those little kid judges. Those kids do not look engaged.

New drinking game: drink ONCE for every time:

• every time someone says "Yum-o"
• every time Debbie reminds us that she's either Korean or Southern (if both in one breath, drink TWICE)

9:07 Those potatoes might actually taste good. I'm still surprised that the kids liked Katie's quinoa quap. I'd eat that stuff that Melissa is making. But I like Brussel sprouts.

9:08 Oh, I would have paid to see Teddy get all "Teddy-like" in front of these kids. That would have been funny!!!

Michael has a good knack for finishing early. Take that any way you want.

9:09 And Jeff charms again. Why do I picture Jeff surfing?

9:10 Okay, I admit it's a good idea to be cutesy and silly around kids. Jamika, however, spends all her time being cutesy.

9:11 Why do I get the feeling that Katie is sticking around for another week?

9:12 Yikes! Jamika is worried. She had trouble cooking and talking at the same time. Mastered that bubble gum thing.

OMG, the depths of hell? Well, we are talking Rachael Ray here...

9:16 Now Katie mentions that Debbie is from the South (what part of the South is WeHo in again!?).

These guys have to work in pairs. The funniest part? Katie and Debbie are together - the "Southern-Korean fusion" person and the "dietitian-y bland-as-cardboard" person. FUNNY!!

9:18 The J's are not jivin'

Homest to God, I'd much rather eat what Debbie wants to make than what Katie does.

9:19 Katie, fry that chicken for God sake!

9:20 Jeff. Jamika. Still not jivin'.

DRINK for Debbie's remark. The way she said "Yeah, that's great" to Jeff and Jamika's dishes? Again, FUNNY!!!

Jamika. Feelin' sorry for herself. Makin' copies.

9:27 Oops, did I forget to DRINK for Rachael? DRINK!

All them ideas have gotta hurt.

Why did Rach not sound all that enthused?

9:28 DRINK for Melissa's kids reference. Do we have this season's Aaron McCargo? The camera scares him.

9:29 GASP! She's out-intensing Rach! Hell, she's out-intensing Emeril! TEDDY!

9:30 How Michael Got Her Groove Back... Or, not. The M's were, hmmmm...

9:31 And now it's time for polar opposites day on The Rachael Ray Show! Coming up: healthy, blandified Korean/Southern food.

Oh, you're Korean? DRINK.

DRINK about five times for Katie's dietitian mojo comin' on.

9:31 Every whole grain pasta I have ever eaten has tasted like packing material. Y'all gotta really - and I mean really - convince me here.

Tuschie: "I was impressed with Debbie, she's so natural." Where's the compliment for Katie.

Katie's chicken" "Soooooo dryyyyy" (Lisa). DRINK TWICE!

9:35 My favorite drive-in experience:



9:36 Jeff and Jamika: bring it, pork n' beans style.

9:37 I wish they had talked about this before. Why is Jamika frozen? Jeff, give her some rope, dude.

9:38 Earth to Jamika, come in Jamika...

I think Tuschie needs a drink.

9:39 No, Jeff, she was not awesome. Why didn't you shut up for a sec?

9:40 Tuschie made a face - DRINK TWICE!

9:41 So it looks like the judges are disappointed in Jeff, Jamika and Michael. The ones who really shone: Debbie and - this is a big shock - Katie.

9:43 I admit: A1's Meat Loaf ad is pretty funny. Cheap, but funny.

9:44 I've been surprised before, but I think Jamika is going home tonight.

9:45 Katie had her head down for a while, but you know, that's something you learn.

Why does Katie still manage to look surprised whenever the judges say that her food sucks?

9:46 Wait: isn't Debbie Korean?

9:47 Debbie sheds a tear, but she's not really "crying" so no drink.

Jeezy peezy, Melissa will cry at the drop of a hat! Kind of like my mother.

9:48 El Flay-o: Alright, Jersey boy to Jersey boy, what's up, brother?

9:49 Should I start drinking every time Michael makes up a goofy word?

9:50 I see. Teddy passed the "OHBOYOHBOYOHBOY!!!" torch to Jeff.

9:51 It's all agreed: this wasn't Jamika's finest hour.

9:54 So, I wonder if the SciFi Channel's Torchwood rip-off will be any good?

9:55 Not actually sure if anyone will win, but I still think Jamika is doomed.

Ooooh, there wasn't a winner this week! But Debbie, Melissa and Jeff are safe.

Katie's still in the bottom - again. And she's crying. CHUG 'em if ya' got 'em.

9:57 That's a coop-out, Leese. Last season's winner was afraid of the camera, too. Remember what happened to him? He has a show on the Food Network now.

Hmmm, maybe it'll be Katie after all?

9:58 And Michael is safe!

And Katie goes home! Conspiracy theory unconfirmed!

9:59 Our fave Fab Fiver is back! And why is Melissa moaning about not getting any help? If she's going to get testy when people complain about helping her, then don't complain when they don't, dude!

POST-GAME ANALYSIS -

Maybe it's coincidence, but I just realized that every time I post a cheftestant's photo, he or she gets eliminated the following Sunday. Happened to Teddy, and it just happened to Katie, who's luck has just run out. I actually am a little surprised, because I really thought the judges were never going to get rid of her. But her food just got too dietitian-y one too many times. Now go eat some tofu, Katie.

One note: I will be in New York City this time next week (scored a one-way ticket on the BoltBus that only cost a buck, man! And $10 the other way). I will be a bit busy, so again I won't be live-blogging. Beats the hell out of me who is going home.

Pleasant Peach Crisp

Look what I just made:


The recipe comes from the back of a box of Domino's Light Brown Sugar (recipe is not on their site for some reason). It calls for about 5 cups of prepared peach pie filling. Instead, I used the peaches I brought home from Georgia - which I did not at the time realize were from South Carolina. The peach crisp was a little wet inside, but I spooned it out. It went great with some ice cream.

Carlyle Club

I don't think I've written about the Carlyle Club since it changed its menu from Lebanese to what I would call "haute South Asian" (more specifically, South Indian). I don't know why. I've eaten there twice, and both times I was quite satisfied. Last night I went with friends who live in walking distance (lucky bastards). It was pretty slow last night, but heck, it's a holiday weekend.

Eric & Alan got wine, but I went for a podina lassi ($4) - a mint, honey and cardamom lassi (yogurt drink if you're unfamiliar) that filled me up just like the milkshake it so closely resembles. Of course, I had help from our appetizers and my entrée. We all shared two appetizers and a salad. The salad was made of arugula and acorn squash ($6), and was a pretty simple and satisfying salad at that. Added to that was a helping of cochin calamari (also $6) - I'm assuming it's calamari flash fried a la Kochi, Kerala-style. It comes with a smooth tomato chutney and is not the kind of calamari you'll find in Little Italy. It's different, and tasty, but went too fast. The other appetizer was just a helping of onion pakora (I didn't catch the price). I've found most pakoras to be a little on the tough, gritty side. This one wasn't tough, and was only a little gritty, and otherwise quite tender. Yes, I'm saying you should order this when you go. It's one of the better pakoras I've had.

My entrée was a dosa, but I'm afraid I caused a little confusion - almost exclusively for myself, since I can't make a decision to save my life - by wanting to mix two dosas together. Their dosas make for good appetizers, but for someone with a small stomach and bank account it can be a very good choice for your entrée. I ordered the habanero and mango dosa ($9), which had a traditional filling of onions, lentils and potatoes with an habanero and mango sauce on the side. But I wanted some paneer as well, so the waiter proposed putting some paneer in with the traditional filling. I don't know why I am so dense, but I was the only at the table who didn't quite understand this at first!

The dosa was served not like a crepe, as I've seen it other places (such as at the Mango Grove), but was instead decoratively shaped in a cone sheltering the filling that sat on the plate. I thought the filling could have used a small dash of salt, but it otherwise tasted delicious. The dosa itself had to be filled like a tortilla, in which you put food and then eat it with your hands (at least that's how I ate it). It's a tasty dosa and a tasty filling. The Indian pickle ($1.50) I ordered on the side was a nice, sharp, salty and tangy contrast to the dosa.

What I ordered cost around $20 to $25. The guys just asked me for a twenty. I didn't ask questions. I'm looking forward to going back again sometime.



NB: Starting with this post, I'm going to begin using the "locally grown" tag when I talk about restaurants. What I mean is that the restaurant in question (in this case, the Carlyle Club) goes out of its way to use local ingredients, such as plants and meats, as part of its menu. For now I will try to use it with restaurants as well as markets. Things that won't be lumped in with tag include beers and wines (those will get the "Maryland products with pride" tag instead. It also won't include crabs, because it's assumed that those will be local. For my purposes, "local blue crabs" means Chesapeake - Maryland and Virginia crabs, not ones from North Carolina, even though those are good, too. If a local crab house does not primarily use local blue crabs, I'll be mentioning that (*COUGH**COUGH*Phillips*COUGH**).

Because it's the Fourth of July

It's amazing what they can do with Peeps these days.