Food and Restaurant Reviews

Pears are in season

2010-07-01T23:39:11Z

I like this Pork recipe, and there are many different variety of pears that can be used to substitute. I recently shared this one with a friend, whom is working on a new relationship.

Pork And Asian Pear Salad

Ingredients

1 tablespoon sesame oil
1 teaspoon minced ginger root
1/2 cup rice vinegar
1 tablespoon lime juice
2 tablespoons sugar
1 clove garlic, minced
1/2 teaspoon salt
1 lb. cooked pork tenderloin, cut thin strips
2 Asian pears, quartered, peeled
seeded, and cut into thin strips, see * Note
1/4 cup chopped cilantro leaves
1/2 cup pomegranate seeds
Arugula leaves

Directions

Note: Asian pears look like yellow-green or russet-colored apples. They have the same firm juiciness as apples, but their texture is more like jicama. Slice the pears just before tossing the salad so they don't oxidize and discolor.
Combine sesame oil, ginger, rice vinegar, lime juice, sugar, garlic and salt in small bowl. Toss together pork and pears in bowl. Add dressing and lightly toss until ingredients are coated. Gently stir in cilantro and pomegranate seeds. Line platter with arugula leaves and spoon salad onto leaves.
This recipe yields 4 servings.
Each serving: 323 calories; 790 mg sodium; 89 mg cholesterol; 9 grams fat; 28 grams carbohydrates; 33 grams protein; 2.39 grams fiber.

Devils Cake Balls

2010-06-15T21:53:58Z

Simple, but ooh man!

The Chart House restaurant

2010-04-27T00:11:50Z

Our 16th wedding anniversary destination.

Go Cook

2010-04-24T19:05:37Z

A neat little, clean site (much like Google but more focused)

Go Cook Demo from Cookenstein on Vimeo.

Metro Diner, in Annapolis MD

2010-04-24T17:44:56Z

I recently went to the new Metro diner in the Annapolis Towne center. I'm a tech gadget junkie by nature, and the Metro diner goes a step in fulfilling a service expectation for me, while being mildly entertained. You walk in, and immediately are faced with flat panel monitors loaded with menu items. You walk up to a touch screen order guide to set up your order and grab a table number (electronic) card. Then you go to an open booth or seat of your choice.

You have yet to be greeted by anyone. If you are slow to understand the system, a manager can help you, and this is where the system needs work. For many folks over the age of 40 or so (me included) this may be initially a roadblock.

That said, your order placed, and or any changes made, a server brings your cups and "you" go to get your drink. Within minutes after you have plugged your card w/ table number into the little box on your table, they now know where you are seated and within minutes the meals are brought to you, and in our case with little fuss. The system is intelligent but with flaws. Given the enormous investment in one of these types of businesses, it seems they missed the mark on upselling.

With a little flat panel monitor at the table they could upsell desserts or other drinks and so on. Which of course you would have to go back and order at the main monitors up front, but what if you could do this at your table?? They have your credit/card info already, and now they made a sale with no server having to take an order twice?? the up front investment would likely pay off big in my eyes.

The food my sliders were dry and generally of little flavor. Most places miss the mark on sliders simply because the portions are very small to begin with, and leaner beef of course cooks/dries out very quickly, a higher fat content could help this easily, and some seasoning would be s good afterthought as well. Flavor always helps.

As for my fries, slaw, and veggie chips Tami and I split, those were good. Tami had a Patty melt of sorts, which was made with a Chiabatta roll, and honestly was not a patty melt at all. More like a hot sandwich at best. the corned beef was good, but it kinda missed the mark.

This place has potential, but from what I saw was dead slow on an early evening, on a Saturday! Maybe lunch is where they make up the money here. I don't know.

Again, I like the concept, however for the older crowd whom are accustomed to service, this may be a bit to swallow. The food does get to your table pretty fast though, if you understand the system, and with a little work, the food could be excellent. Maybe a real Cook in the kitchen?? Not just an hourly. Just my opinion.

'm a tech gadget junkie by nature, and the Metro diner goes a step in fulfilling a service expectation for me, while being mildly entertained. You walk in, and immediately are faced with flat panel monitors loaded with menu items. You walk up to a touch screen order guide to set up your order and grab a table number (electronic) card. Then you go to an open booth or seat of your choice.
You have yet to be greeted by anyone. If you are slow to understand the system, a manager can help you, and this is where the system needs work. For many folks over the age of 40 or so (me included) this may be initially a roadblock.That said, your order placed, and or any changes made, a server brings your cups and "you" go to get your drink. Within minutes after you have plugged your card w/ table number into the little box on your table, they now know where you are seated and within minutes the meals are brought to you, and in our case with little fuss. The system is intelligent but with flaws. Given the enormous investment in one of these types of businesses, it seems they missed the mark on upselling.With a little flat panel monitor at the table they could upsell desserts or other drinks and so on. Which of course you would have to go back and order at the main monitors up front, but what if you could do this at your table?? They have your credit/card info already, and now they made a sale with no server having to take an order twice?? the up front investment would likely pay off big in my eyes.
The food my sliders were dry and generally of little flavor. Most places miss the mark on sliders simply because the portions are very small to begin with, and leaner beef of course cooks/dries out very quickly, a higher fat content could help this easily, and some seasoning would be s good afterthought as well. Flavor always helps.
As for my fries, slaw, and veggie chips Tami and I split, those were good. Tami had a Patty melt of sorts, which was made with a Chiabatta roll, and honestly was not a patty melt at all. More like a hot sandwich at best. the corned beef was good, but it kinda missed the mark.This place has potential, but from what I saw was dead slow on an early evening, on a Saturday! Maybe lunch is where they make up the money here. I don't know. Again, I like the concept, however for the older crowd whom are accustomed to service, this may be a bit to swallow. The food does get to your table pretty fast though, if you understand the system, and with a little work, the food could be excellent. Maybe a real Cook in the kitchen?? Not just an hourly. Just my opinion.

I love Lamb

2010-04-02T17:55:28Z

I stumbled upon a very nice Leg of Lamb recipe on Epicurious I thought I'd share ,,,

Grilled Leg of Lamb

La Ferme Restaurant

2010-03-29T10:00:00Z

A restaurant stuck in the 1980's.

PF Chang's China Bistro

2010-03-29T09:25:00Z

For a Chain, this exceeded expectations!!

Gordon Biersch

2010-03-14T18:07:42Z

This past Wednesday the 10th of March, I had celebrated my 21st year of sobriety at none other than a Pub of all places. Gordon Biersch is somewhat new to the Annapolis MD. Located in the Annapolis Towncenter and touted as a Fresh from scratch (as they claim on their website) pub style dining experience, very little that I can see and tase is authentic. In fact 2 stars on this review is just being nice.

That is at least on the food end.
My Steak Frittes dish was made with a poorly marinated flank steak that was supposed to be cooked medium rare and was at best almost raw. Not terribly flavorful and kind of stringy. The "Frittes" were of a frozen brand of fry, probably a Lamb wesson product, that were not at all straw thin, just basically a poorly cooked flank steak tossed on top of some pre fab burger fries. Uhh, yeah.

As for my partner and wonderful wife, whom by the way was the one thing that made this whole experience a non issue, she got what I felt was again a frozen burger (although it was a thick one) it was too overcooked and at best almost cardboard like in texture.
The service towards the end of the meal simply fell off the map. Our waiter forgot us for about 20 or more minutes due to being seated with several 4 tops at the same time. So all of the rest of his customers suffered because the hostess poorly loaded him up.
The desserts we had were a trio of shot glass stuffed desserts (that are

popular these days) of an apple pie type of dessert, a chocolate mousse, and chocolate chocolate cake type, all stuffed into some shot glasses and clearly by their flavor had sat in a refrigerator with other items for at least 24 hours or more. In other words, not prepared that day.

All in all, nothing to brag about at all. This whole meal in fact was absolutely inconsequential because of my company. Had it not had been for my wife, this would have been a terrible experience.
It pays to have a great dinner date, cause that was what saved the waiters excellent tip, and Gordon Biersch for me this past Wednesday.
The place has had several months to work out kinks so no excuses to give here.
I doubt we'll be back soon.

East Moon, delivery

2010-02-02T02:30:05Z

East Moon restaurant in 6107 Highbridge road, Bowie, MD 20720