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Gov Gourmet

Is cooking your hobby? Or maybe just eating? Feel free to discuss your latest restaurant find, that new recipe, food fad, or celebrity chef. Anything FOOD is good.

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Latest Activity: Jul 1

GovLoop Work Apron

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How To Make a Black Russian

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Discussion Forum

Recipes Only

Started by Ed Albetski. Last reply by GovLoop Sep 11, 2012. 47 Replies

The Cinnaburger

Started by Henry Brown Jun 20, 2012. 0 Replies

Steakhouses - Anyone?

Started by Kathleen Smith. Last reply by Gena Braveboy Jul 26, 2011. 8 Replies

What Do You Make for Christmas Dinner?

Started by GovLoop. Last reply by GovLoop Dec 22, 2010. 9 Replies

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Comment by Henry Brown on January 1, 2014 at 11:06am

HIGHLY recommended !

Was able to "pig" out a couple of years ago Wife and I managed to "squeeze" ~20 restaurants into our schedule

Washington Restaurant Week- Jan 13 - Jan 19

Book Your Table at Over 200 Washington Area Restaurants:
For a 3 Course Lunch at $20.14
or Dinner at $35.14 or both

at http://www.ramw.org/restaurantweek

Comment by Ed Albetski on November 22, 2013 at 8:33am

I do like sausage stuffings. My wife makes the traditional one. I make a cornbread. sausage and granny smith apple one.  I tried it with chestnuts, but even though I baked them first, the chestnuts stood out as little chewy bits. Happy Thanksgiving, Jason, and everyone here, too!

Comment by Jason Hastings on November 22, 2013 at 7:45am

When we bake a turkey (we usually fry them), my wife makes this ground sausage based stuffing. It is so much better that the traditional onion/celery based  stuffing

 

Comment by Ed Albetski on November 21, 2013 at 10:29pm

OMG, so quiet here! It's Thanksgiving time, a holiday with a long culinary emphasis.  Turkey, stuffing, sweet potatoes, green bean cassarole are the standards, but nearly every family I know has some special additions.  Ours is Swedish Meatballs, an IKEA staple our kids fell in love with and even now that they are adults, they grace our table every year.  What are some of your non-traditional side dishes?

Comment by Ed Albetski on September 6, 2013 at 11:44am

@Henry, regarding that delicious looking German meal; in Miss Piggy's GUIDE TO LIFE is some of the best diet advice I've never read: Never eat anything bigger than your head. Of course the rest of the chapter was Never eat anything you can't lift...

The Osso Buco looks great too. I'm no where near Missouri though... :(

Comment by Henry Brown on September 6, 2013 at 10:21am

Osso Buco to die for at Gilardis in Springfield MO

Comment by Henry Brown on September 2, 2013 at 2:13pm

One of the best German meals I have ever had:

Bayrishe Grillhaxe(Bavarian pork hog) from  Gasthaus Gutenberger in Winnipeg Canada

Comment by Ed Albetski on August 23, 2013 at 2:32pm

Finishing out the week was DC Coast, Chef Jeff Tunks' place featuring food of Louisiana and the low countries. All of Tunks' restaurants embrace the idea of Restaurant Week by selecting about six featured starters and a few desserts and letting the diner choose ANY entree off the regular menu. There's a surcharge for one of two of the high ticket items, like the crabcakes, but it really widens your choices giving you a much better feel for the food and is one of the major reasons we keep coming back to his eateries.

Today started with corn and lobster bisque and a crab and shrimp gazpacho. Entrees included the softshell crab po'boy, the hanger steak with potato confit and kale with bacon, and the grilled Arctic char with greens and shitake mushrooms garnished with fried mussels. For dessert we chose the raspberry and coconut chocolate shortcake or the key lime pie.

This is a fine example of "deconstruction". A dollop of key lime custard (delicious BTW) upon a pool of key lime coulis with graham cracker crumbs to either side, lime zest on top served with a meringue biscuit. Not exactly a "pie", but good anyway.

A great week of fine eats. The new places, Lincoln and MXDC are keepers. Siroc, since Potenza closed, remains our "goto" Italian place, and any restaurant of Jeff Tunks will make out hotlist. Morton's was a bit of a disappointment, but that's the luck of the draw. Hopefully I'll be posting our choices again in February.

Comment by Ed Albetski on August 22, 2013 at 2:26pm

Thursday was MXDC, Todd English's new Mexican restaurant in the old Butterfield 9 space on 14th Street. The decor is a WOW and the food isn't bad either.  Starters included a tomotillo soup, a rockfish ceviche, a crabmeat  guacamole, and a jimica salad.  Mains were a whole grilled fish (amazing!), a roasted chicken, and a plate of carnitas (roasted pork) tacos, among a few others. Dessert was a tres leches cake, light and refreshing. There was also tortilla chips with three sauces; a habanero ginger (the hottest), a tomotillo and jalapeno (medium), and a roasted pepper (the mildest).  And rice and black beans served family style. There were six of us in the group and we all loved it. This one goes on the list for next winter. 

Comment by Ed Albetski on August 21, 2013 at 2:09pm

Wednesday was Morton's of Chicago, the steakhouse at Conn. Ave and L St. NW. Mostly sandwiches as entrees and only one dessert choice. Starters included French onion soup, Caesar salad, a house salad, and a beefsteak tomato salad. Mains were a burger, pulled pork sliders, chicken medallions, and a crabcake sandwich. The lone dessert was chocolate mousse. Service was impeccable and the food was good, but lacking a WOW factor that would encourage diners to return at regular prices.

 

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