Food and Drink: October 2008 Archives

It may be a bit kitschy going with a Halloween theme for the dish of the week, but offal is delicious, though perhaps a little stomach-turning for some. In olden times, it only seemed obvious to make something out of every part of the animal. But in a world of industrial food production, it seems most people only turn to the prime portions - breasts, hams, steaks, etc. That leaves behind a multitude of organs, bits and bobs that no longer seem as palatable in the face of conventional proteins. Offal can be a challenge for some - gelatinous, chewy, squeaky or pasty textures. But for those who love the variety it is a treat.

Somewhere in time, the image of mezcal has become synonymous with the liquid medium in which university campus pledges transport their worms. Not ringing a bell? What about the Mexican bar in movies? Perchance the drink of choice in the watering hole where you shouldn’t drink the water? There appears to be something bizarrely effective about this image. We can be intellectually aware that the bar from the Three Amigos does not exist, but maybe there’s a needling sense that “El Guapo” would question your choice to enjoy a sip without sporting a strapping bandolier. It‘s almost as if one need be associated with debauchery and chaos in order to sip this “filthy mezcal fire water.”

On a sunny Friday afternoon, a steady stream of customers wanders in and out. Cabbies drive up to the door—literally onto the sidewalk—to grab their to-go containers. Definitely a good sign. The cashier dashes out to an idling bus to deliver lunch to its driver. A baker emerges from the kitchen with hunks of bread fresh from the oven. It is baked wrapped in banana leaves and accentuated with black seeds of which no one knows the English name. I’d only ever heard of injera. A Google search later reveals that the bread is called dabo, and the seeds are coriander.

Dish of the Week: Brit cuisine

          

It's not every day that a restaurant has 42,000 owners.

With October comes pumpkin season. Most people think of the common applications like pumpkin pie, pumpkin bread, and, to a lesser extent, pumpkin ale. But the majority of pumpkins are carved up and left to rot on people's steps. So it's worth looking to other cultures that don't have Halloween and see how they use the squash.

Since it’s still October, we’re going to assume you’re not done Oktoberfest-ing, either because the beer itself is too good to pass up, or the chance for perfectly acceptable, outdoor, daytime binge drinking is too good to pass up. (Hey, either, way, it’s all good. We’re not judging. Unless you drive afterwards. At which point someone will certainly judge. Or if you leave your car in a parking garage in Shirlington overnight and it gets towed. At which point there will be laughing and pointing. Not that that happened, er, to anyone.)

Where: Komi

In these tumultuous times, it's hard to know where best to invest. Americans seem to be equally disillusioned about the prospects of leaving their money to banks, the stock market, or to a retirement fund. While these options are failing all around us, it's nice to know that there is an alternative: invest in beer. I'm not talking about pouring money into a new brewery (although that's not a bad idea) or buying case after case of PBR to get drunk and forget your financial worries (this is a bad idea), I'm talking about aging beers. The idea of having a beer cellar is one that takes some getting used to for most of us who are sick of hearing rich wine snobs flaunt their extensive cellar of Bordeaux from the 1970s. As with many things beer-related, aging beer is a less pretentious proposition than aging wine, but still there are guidelines that must be followed.

Most people wouldn't ask an economist where to get dinner. But Tyler Cowen, a professor at George Mason University and author of the economics blog Marginal Revolution, has become an unlikely food critic with the popularity of his expansive Ethnic Dining Guide. Grounded in basic economic principles, Cowen's somewhat unusual dining philosophy has allowed him to discover arguably some of the best ethnic restaurants in D.C., Maryland, and Virginia. Last week, Cowen spoke to DCist about his dining habits, the economy, and the future of ethnic cuisine in the District.

Thus, DCist offers you our Yom Kippur pre-fast meal guide. Services around the city are paired with a nearby restaurant to grab a final nosh before fasting begins. Menu suggestions follow tried and true pre-fast meal tips where possible. Complex carbohydrates are your best friend; mix in some protein; keep things light (eg. chicken over beef); go easy on salt to avoid dehydration.

       

This election season, the electorate is hungry for change. Or perhaps we’re just hungry. As the presidential campaign enters its home stretch, area bars and restaurants are rolling out election-themed eats and drinks. Around town you can eat a sushi roll or hamburger that represents your favorite candidate; drink a martini that represents your true political color; watch a debate while dining on Undecider Sliders and sipping an On The Fence martini. While seasoned campaigners know that true election eats more closely resemble donuts, cold pizza, and stale beer, you members of the Washington elite may toast your status with a Blue Donkey or Red Elephant.

Every visitor to Hummingbird to Mars is greeted with a cup of punch before sitting down to imbibe a bevy of fine cocktails. The Bombay Government Regulation Punch is a pleasant rum drink topped off with fresh gratings of nutmeg. It is wonderfully refreshing with that perfect edge. Unfortunately, for a vast majority it is unlikely they will be able to sample this drink at Hummingbird to Mars, but you can make David Wondrich's recipe at home.