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https://wiki.essentialcatfunctions.org/api.php?action=feedcontributions&feedformat=atom&user=Kerowyn CatWiki - User contributions [en] 2026-04-14T07:57:01Z User contributions MediaWiki 1.45.3 https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=30 Recipes 2026-03-07T16:56:30Z

<p>Kerowyn: </p> <hr /> <div>= Recipes =<br /> <br /> == Barley Soup ==<br /> * cup barley [allow to sit in the melted stock while doing everything else]<br /> * 3 carrots, large [add to roasting pan at beginning]<br /> * 3 celery stalks [add to roasting pan at 20 mins left]<br /> * greens, roughly chopped [stems can be added at the same time as barley, or 20 mins later; tops add when serving (if delicate, if kale, earlier and skip stems!)]<br /> * kohrabi, peel any thick skin pieces, cut into chunks, roast about 40 mins at 400F w convection [toss with olive oil and salt, pepper, hot pepper first]<br /> * cumin, coriander, za'ataar, etc. <br /> * homemade, rich stock [turkey was used originally]<br /> * 2 onions, chopped roughly<br /> <br /> Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans (or meat). <br /> <br /> KT[[KT Notes]] notes <br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Turkish Fusion Weeknight Chicken Pasta ==<br /> <br /> [https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]<br /> <br /> by Obi & Salma ‘middleeats’ <br /> <br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.<br /> <br /> == Scallion Oil Noodle ==<br /> [https://aaronandclaire.com/easy-scallion-oil-noodles/ Original Recipe Page]<br /> <br /> == Chili Garlic Noodles ==<br /> [https://aaronandclaire.com/spicy-chili-garlic-noodles/ Original Recipe Page]<br /> <br /> == Gochujang Garlic Noodles ==<br /> [https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]<br /> <br /> == The Cat's Enchiladas ==<br /> We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.<br /> <br /> First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.<br /> <br /> Onto the sauce! Ingredients:<br /> <br /> * 5 dried chili guajillo (these are pretty mild, and full of flavor.)<br /> * 3 dried chili ancho or pasilla (these are a bit more spicy)<br /> * 1 dried chili morita (this adds heat, fruit, and smokiness)<br /> * 1 fresh jalapeno <br /> * 1 medium onion<br /> * 1 small tomato (note: this is not at all traditional, but I like it)<br /> * 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.<br /> * Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.<br /> <br /> Cooking:<br /> <br /> * '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''<br /> * Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.<br /> * (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).<br /> * (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.<br /> * Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.<br /> * If using chicken, and it's cooked, add any drippings to the chili water.<br /> * Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.<br /> <br /> At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:<br /> <br /> * Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.<br /> * Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.<br /> * Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.<br /> * Pour any remaining sauce over the enchiladas.<br /> * Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)<br /> * Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.<br /> * Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.<br /> <br /> == Coconut Saag ==<br /> Adapted from NYTimes Cooking<br /> * 3 tablespoons olive oil, butter, and/or coconut oil blended<br /> * 2 tablespoons coriander seeds<br /> * 3-6 green cardamom pods or teaspoon ground cardamom (freshly ground is best) [might need more!]<br /> * 1 medium onion, roughly chopped<br /> * 1 piece ginger, 1-2 inches, peeled and roughly chopped<br /> * 5-20 garlic cloves, chopped<br /> * 1 pound mustard greens, roughly chopped, or any greens you have around like spinach, radish, carrot, etc (10 to 12 cups) (~half cup of celery is good too)<br /> * lime, juiced<br /> * 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped<br /> * 1 teaspoon coarse kosher salt (such as Morton) or to taste<br /> * 1 (13-ounce) can coconut milk<br /> * 1 (12-ounce) block extra-firm tofu (drained/pressed) or 1 (8-ounce) package paneer, cut into small half inch cubes [can use twice this without a problem] [If you wish to keep the paneer chunks in warm water at this point, it will be faster to warm them.]<br /> * 2 teaspoons cumin seeds<br /> * half teaspoon asafetida (optional, but really fantastic)<br /> * half teaspoon red chile powder, such as cayenne or Kashmiri<br /> * Rice or farro or roti, for serving<br /> <br /> In a large, deep pan or stock pot or Dutch oven over medium heat, warm the fats. Once it shimmers, add the coriander, cumin, cardamom, and toast the spices until fragrant and starting to brown, about 2 minutes. At this point, you can remove and grind them if you wish! Or keep whole. <br /> <br /> Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens! Remove the pan from the heat and stir in the lime juice, chile and salt to taste. At this point you can add a masala blend (ie baharat or garam masala) if you desire a bit more depth. <br /> <br /> Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky or smooth paste. Return the mixture to the same pan over low heat. Add tofu or paneer, stir in the coconut milk. Cook for 5 to 7 minutes more, until the white chunks are warmed through and has soaked up some of the sauce.  <br /> <br /> Optional: While this cooks, in a small pan or butter warmer over medium-high heat, melt 2 tbsp of coconut oil. Add the 2 tsp cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in half tsp asafetida, if using, and half tsp red chile powder. Pour the coconut oil mixture over the saag.<br /> <br /> Before serving if you wish to stir in some yogurt or cream, it will be even better. <br /> <br /> You may also top with pepper threads, crispy garlic, green onions, sprouts, anything really!</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=29 Recipes 2026-03-01T21:13:28Z

<p>Kerowyn: /* Barley Soup */</p> <hr /> <div>= Recipes =<br /> <br /> == Barley Soup ==<br /> * cup barley [allow to sit in the melted stock while doing everything else]<br /> * 3 carrots, large [add to roasting pan at beginning]<br /> * 3 celery stalks [add to roasting pan at 20 mins left]<br /> * greens, roughly chopped [stems can be added at the same time as barley, or 20 mins later; tops add when serving (if delicate, if kale, earlier and skip stems!)]<br /> * kohrabi, peel any thick skin pieces, cut into chunks, roast about 40 mins at 400F w convection [toss with olive oil and salt, pepper, hot pepper first]<br /> * cumin, coriander, za'ataar, etc. <br /> * homemade, rich stock [turkey was used originally]<br /> * 2 onions, chopped roughly<br /> <br /> Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans (or meat). <br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Turkish Fusion Weeknight Chicken Pasta ==<br /> <br /> [https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]<br /> <br /> by Obi & Salma ‘middleeats’ <br /> <br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.<br /> <br /> == Scallion Oil Noodle ==<br /> [https://aaronandclaire.com/easy-scallion-oil-noodles/ Original Recipe Page]<br /> <br /> == Chili Garlic Noodles ==<br /> [https://aaronandclaire.com/spicy-chili-garlic-noodles/ Original Recipe Page]<br /> <br /> == Gochujang Garlic Noodles ==<br /> [https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]<br /> <br /> == The Cat's Enchiladas ==<br /> We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.<br /> <br /> First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.<br /> <br /> Onto the sauce! Ingredients:<br /> <br /> * 5 dried chili guajillo (these are pretty mild, and full of flavor.)<br /> * 3 dried chili ancho or pasilla (these are a bit more spicy)<br /> * 1 dried chili morita (this adds heat, fruit, and smokiness)<br /> * 1 fresh jalapeno <br /> * 1 medium onion<br /> * 1 small tomato (note: this is not at all traditional, but I like it)<br /> * 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.<br /> * Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.<br /> <br /> Cooking:<br /> <br /> * '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''<br /> * Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.<br /> * (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).<br /> * (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.<br /> * Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.<br /> * If using chicken, and it's cooked, add any drippings to the chili water.<br /> * Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.<br /> <br /> At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:<br /> <br /> * Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.<br /> * Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.<br /> * Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.<br /> * Pour any remaining sauce over the enchiladas.<br /> * Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)<br /> * Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.<br /> * Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.<br /> <br /> == Coconut Saag ==<br /> Adapted from NYTimes Cooking<br /> * 3 tablespoons olive oil, butter, and/or coconut oil blended<br /> * 2 tablespoons coriander seeds<br /> * 3-6 green cardamom pods or teaspoon ground cardamom (freshly ground is best) [might need more!]<br /> * 1 medium onion, roughly chopped<br /> * 1 piece ginger, 1-2 inches, peeled and roughly chopped<br /> * 5-20 garlic cloves, chopped<br /> * 1 pound mustard greens, roughly chopped, or any greens you have around like spinach, radish, carrot, etc (10 to 12 cups) (~half cup of celery is good too)<br /> * lime, juiced<br /> * 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped<br /> * 1 teaspoon coarse kosher salt (such as Morton) or to taste<br /> * 1 (13-ounce) can coconut milk<br /> * 1 (12-ounce) block extra-firm tofu (drained/pressed) or 1 (8-ounce) package paneer, cut into small half inch cubes [can use twice this without a problem] [If you wish to keep the paneer chunks in warm water at this point, it will be faster to warm them.]<br /> * 2 teaspoons cumin seeds<br /> * half teaspoon asafetida (optional, but really fantastic)<br /> * half teaspoon red chile powder, such as cayenne or Kashmiri<br /> * Rice or farro or roti, for serving<br /> <br /> In a large, deep pan or stock pot or Dutch oven over medium heat, warm the fats. Once it shimmers, add the coriander, cumin, cardamom, and toast the spices until fragrant and starting to brown, about 2 minutes. At this point, you can remove and grind them if you wish! Or keep whole. <br /> <br /> Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens! Remove the pan from the heat and stir in the lime juice, chile and salt to taste. At this point you can add a masala blend (ie baharat or garam masala) if you desire a bit more depth. <br /> <br /> Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky or smooth paste. Return the mixture to the same pan over low heat. Add tofu or paneer, stir in the coconut milk. Cook for 5 to 7 minutes more, until the white chunks are warmed through and has soaked up some of the sauce.  <br /> <br /> Optional: While this cooks, in a small pan or butter warmer over medium-high heat, melt 2 tbsp of coconut oil. Add the 2 tsp cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in half tsp asafetida, if using, and half tsp red chile powder. Pour the coconut oil mixture over the saag.<br /> <br /> Before serving if you wish to stir in some yogurt or cream, it will be even better. <br /> <br /> You may also top with pepper threads, crispy garlic, green onions, sprouts, anything really!</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=28 Baltimore Restaurant Notes 2026-03-01T21:09:06Z

<p>Kerowyn: </p> <hr /> <div> <br /> = Baltimore Restaurant Notes =<br /> <nowiki>N: Not ~~~ M: Middling ~~~ Y: Yummy</nowiki><br /> <br /> == Chinese: ==<br /> <br /> === Orient Express on Saint Paul ===<br /> Y: Large menu of authentic Szechuan food. Some American-style Chinese food also. Very spicy. We had a hard time placing an order via the app. Hot & Sour soup amazing nutrition per dollar, especially great when sick.<br /> <br /> === Yum's Asian Bistro: ===<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> === Asian Taste in Hampden: ===<br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> === Sunny's Carry Out: ===<br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === China Express on 33rd: ===<br /> M: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent. Quality went down hill. But I guess it's fine if you are desperate.<br /> <br /> === Asian Court in Ellicott City ===<br /> Y: Website Offers dim sum experience on weekends!<br /> <br /> == Thai: ==<br /> <br /> === Thai Street: ===<br /> Y: smaller entrees, all very delicious. drunken noodles esp. ~street style, in Broadway Market.<br /> <br /> === Bodhi Corner in Hampden: ===<br /> Y: good, not huge portions, but tasty. (is highly suggested [has mock duck] by many including Tessa and Maeve.)<br /> <br /> === The Dara: Fells Point: ===<br /> Y: many good reviews. want to try.<br /> <br /> === MyThaiGo: ===<br /> Y: good reviews. want to try.<br /> <br /> === Mayuree Thai Tavern in Patterson area: ===<br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity.<br /> <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum.<br /> <br /> === MoMo Thai & catering: ===<br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: ===<br /> M: not the best experience.<br /> <br /> === Rod Dee Thai: ===<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce.<br /> <br /> === Thai Elephant on Eutaw: ===<br /> N: sir fries were burnt, not enough flavor, nothing was spicy.<br /> <br /> === Be More Thai: ===<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street: ===<br /> M: KT liked, though not huge portions. Mark was okay with it, but not blown away.<br /> <br /> === Charming Elephant (Laotian): good reviews! try soon! ===<br /> <br /> == Indian & Middle Eastern & Mediterranean: ==<br /> <br /> === Orchard Cafe & Market: ===<br /> Y: so so good Persian food!<br /> <br /> === Villagio: ===<br /> Y: great family style Persian food<br /> <br /> === Kohinoor: ===<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar: ===<br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good.<br /> <br /> === Helmand: ===<br /> Y: Very good! also awesome people.<br /> <br /> '''Kandahar''': <br /> <br /> Y: Delicious! Also awesome people. <br /> <br /> === Kebap Kuizine: ===<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be.<br /> <br /> === Mediterranean Wrap: ===<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari: ===<br /> Y: delicious!<br /> <br /> === Nepal House: ===<br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill: ===<br /> Y: Delicious!<br /> <br /> === Zaatar: ===<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing.<br /> <br /> === Maiwand Grill ===<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> === Spring Cafe: ===<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> === Pitamore: ===<br /> Y: delicious, affordable. catering is good from here as well!<br /> <br /> === Karellas: ===<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> === Estiatoro Plaka: ===<br /> Y: Greek bakery and fancy restaurant, KT likes, gorgeous sparkling orange wine. M less impressed, very seafood focused. <br /> <br /> === Ammoora: ===<br /> Super fancy, expensive Persian food, want to try. <br /> <br /> == Japanese: ==<br /> <br /> === Aloha Sushi: ===<br /> M: good. perhaps better not as delivery, but in person.<br /> <br /> === Minato Sushi bar: ===<br /> Y: good! want to try in person as well--has good happy hour specials!<br /> <br /> === Toki Underground Ramen: ===<br /> Y: try again in future, promising, but KT not blown away in their first week. (M really liked it!)<br /> <br /> === Kajiken Ramen: ===<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II: ===<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> == Korean ==<br /> <br /> === Kong Pocha: ===<br /> Y: so delicious! great vibes too.<br /> <br /> === Be-One: ===<br /> Y: good!<br /> <br /> === Motte: ===<br /> Good reviews, want to try it!<br /> <br /> === Toki Tako: ===<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> == Mexican ==<br /> <br /> === Tortilleria Sinaloa: ===<br /> so good! fresh tortillas sold by the kilo! great tacos as well as tamales when they have them. <br /> <br /> === Papi's Tacos: ===<br /> Y: not amazingly cheap, but really delicious. Has (used to be) hard to find birria tacos!<br /> <br /> === Taqueria la Patrona: ===<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (birria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders].<br /> <br /> === Poblano Mexican Halal Grill: ===<br /> Y: Fusion. Good. Spicy! Rice not impressive.<br /> <br /> === Clavel: ===<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?). (new set up allows you to wait in the garage area for a table, which is nice, but be aware the chips and guac they bring are quite expensive)<br /> <br /> === San Pablo Street Tacos: ===<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> === Zen West: ===<br /> M: KT was not terribly impressed. neither by the speakeasy. It's cute, but the drink selection is kinda dull. <br /> <br /> === Mi Comalito: ===<br /> M: El Salvadoran. not very flavorful. good fried food when out dancing. (this was from years back, maybe I ought to try again?)<br /> <br /> == Ethiopian ==<br /> <br /> === Dukem: ===<br /> Y: so so so good! Always gold standard. <br /> <br /> === Tabor: ===<br /> Y: before Covid has great live jazz on mondays. is that back? sweet people, very home style food, quite good. <br /> <br /> === Addis: ===<br /> M: nice owners, sweet folks, but the food isn't as good as other places. more home style. <br /> <br /> == Vietnamese ==<br /> <br /> === Indochine: ===<br /> Y: walkable, delicious pho and KT is obsessed with the lemongrass chicken. M's pho order is round steak; KT likes a mix of round steak and brisket, with extra meats. <br /> <br /> Pho Bac:<br /> <br /> want to try.<br /> <br /> Mekong Delta:<br /> <br /> Y: Location a bit random, but good food!<br /> <br /> Red Boat:<br /> <br /> want to try. <br /> <br /> == Baltimore Institutions ==<br /> <br /> === Soup's On: ===<br /> Y: delicious, especially french onion soup and bahn mi sandwiches. V affordable! They prefer you to call ahead to order when getting to go.<br /> <br /> === Abbey Burger: ===<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Ekiben: ===<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious. also tofu.<br /> <br /> === Mera Kitchen Collective: ===<br /> Y: always delicious! sometimes packed with people. lovely space!<br /> <br /> === Rocket to Venus in Hampden: ===<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice.<br /> <br /> === Golden West: ===<br /> M: nice place, green burger is K's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Dutch Courage: ===<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. K wasnt a fan of the tea party gin drink. usually drinks here are great though!<br /> <br /> === '''Pink Flamingo:''' ===<br /> Y: great fun ambiance! fire in hearth when its cold. wonderful people. fun drinks. KT was not blown away by food, but she is picky. <br /> <br /> === LIttle Havana: ===<br /> Y: KT enjoyed celebrating her birthday here! Cuban food is lovely. water view also nice. <br /> <br /> === Annabel Lee tavern: ===<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian ===<br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> == Pizza ==<br /> Y: Viccino's: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good !<br /> <br /> Y: Birroteca: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> Y: Paulie Gees Hampden: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice.<br /> <br /> M: Ribaldi: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> M: Kechy: Mid, no socks were blown off.<br /> <br /> N: Zella's: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive.<br /> <br /> N: Homeslyce: got worse. way too oily. sandwiches are said to be good!<br /> <br /> M: Baltoz Bakery: we were not as impressed as we'd hoped to be. <br /> <br /> M: Angelis: not bad, but not spectacular.<br /> <br /> Y: Doppio: sicilian. crust sometimes good and sometimes not. golden milk delicious! <br /> <br /> == Towson: ==<br /> <br /> === New Generation Hot Pot: ===<br /> Y: so so good! And easy for everyone to enjoy.<br /> <br /> === El Gran Pollo Peruvian: ===<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens.<br /> <br /> == Ellicott City & Catonsville: ==<br /> <br /> === Umi Sushi: ===<br /> Y: always delicious.<br /> <br /> * Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa: ===<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen: ===<br /> M: not K's favorite.<br /> <br /> === Cake Wala: ===<br /> Y: tried the black forest cake--it was decent!<br /> <br /> == Future thoughts ==<br /> <br /> * Greektown: samos (good), ikaros, zorba, pupuseria,<br /> * inca chicken<br /> * sajoma<br /> * shoyou<br /> * penny black<br /> * Cafe Los Suenos<br /> * La cuchara<br /> * Bodhi thai [fed hill]<br /> * mali thai [glen burnie]<br /> * my thai<br /> * banthai<br /> * winli chinese & thai restaurant<br /> * thai landing [fancy]<br /> * Guildford hall brewery<br /> * Alma cocina latina<br /> * food market [hampden]<br /> * bluebird cocktail room (fun! dark! weird ice charges)<br /> * le comptoir du vin<br /> * Union brewery<br /> * Waverly brewery<br /> * Nepenthe<br /> * Samos [cash only]: good!<br /> * Peabody Heights: rare dark beers are good! arcades best!<br /> * Good Neighbor: heard good things, wish to go.<br /> * Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> * Horus Cafe<br /> * king of koshary<br /> * hey daddies jamaican <nowiki>https://www.heydaddys.com/</nowiki><br /> * home maid brunch on key highway www.homemaidbrunch.com<br /> * koshary corner [columbia]<br /> * gunther & co [fancy]<br /> * cosima [fancy]<br /> * chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> * silver queen (high quality diner, make reservations)<br /> * water for chocolate [signature experience suggested]<br /> * blacksauce kitchen [enjoyed take out before]<br /> * sally o (elevated comfort food)<br /> * foraged [hyperseasonal, tiny plates]<br /> * puerto 511<br /> * harbor tandoor<br /> * mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> <br /> * Korean Way area<br /> * Bon Chon<br /> * Honey Pig<br /> * Lotte Plaza food courts<br /> * Iron Age<br /> * New hot pot and korean bbq in H Mart location.<br /> <br /> CLOSED. ### Thai Arroy: Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.<br /> <br /> Thai Restaurant: Y: simple and good! drunken noodles yum. [looking for new building] (CLOSED)<br /> <br /> Jong Kak: Y: best! (Oh no, is it closed!?)<br /> <br /> Y: Noonas: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners) (CLOSED)</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=27 Baltimore Restaurant Notes 2026-03-01T21:03:01Z

<p>Kerowyn: </p> <hr /> <div> <br /> = Baltimore Restaurant Notes =<br /> <nowiki>N: Not ~~~ M: Middling ~~~ Y: Yummy</nowiki><br /> <br /> == Chinese: ==<br /> <br /> === Orient Express on Saint Paul ===<br /> Y: Large menu of authentic Szechuan food. Some American-style Chinese food also. Very spicy. We had a hard time placing an order via the app. Hot & Sour soup amazing nutrition per dollar, especially great when sick.<br /> <br /> === Yum's Asian Bistro: ===<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> === Asian Taste in Hampden: ===<br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> === Sunny's Carry Out: ===<br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === China Express on 33rd: ===<br /> M: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent. Quality went down hill. But I guess it's fine if you are desperate.<br /> <br /> === Asian Court in Ellicott City ===<br /> Y: Website Offers dim sum experience on weekends!<br /> <br /> == Thai: ==<br /> <br /> === Thai Street: ===<br /> Y: smaller entrees, all very delicious. drunken noodles esp. ~street style, in Broadway Market.<br /> <br /> === Bodhi Corner in Hampden: ===<br /> Y: good, not huge portions, but tasty. (is highly suggested [has mock duck] by many including Tessa and Maeve.)<br /> <br /> === The Dara: Fells Point: ===<br /> Y: many good reviews. want to try.<br /> <br /> === MyThaiGo: ===<br /> Y: good reviews. want to try.<br /> <br /> === Mayuree Thai Tavern in Patterson area: ===<br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity.<br /> <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum.<br /> <br /> === MoMo Thai & catering: ===<br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: ===<br /> M: not the best experience.<br /> <br /> === Rod Dee Thai: ===<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce.<br /> <br /> === Thai Elephant on Eutaw: ===<br /> N: sir fries were burnt, not enough flavor, nothing was spicy.<br /> <br /> === Be More Thai: ===<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street: ===<br /> M: KT liked, though not huge portions. Mark was okay with it, but not blown away.<br /> <br /> === Charming Elephant (Laotian): good reviews! try soon! ===<br /> <br /> == Indian & Middle Eastern & Mediterranean: ==<br /> <br /> === Orchard Cafe & Market: ===<br /> Y: so so good Persian food!<br /> <br /> === Villagio: ===<br /> Y: great family style Persian food<br /> <br /> === Kohinoor: ===<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar: ===<br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good.<br /> <br /> === Helmand: ===<br /> Y: Very good! also awesome people.<br /> <br /> '''Kandahar''': <br /> <br /> Y: Delicious! Also awesome people. <br /> <br /> === Kebap Kuizine: ===<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be.<br /> <br /> === Mediterranean Wrap: ===<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari: ===<br /> Y: delicious!<br /> <br /> === Nepal House: ===<br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill: ===<br /> Y: Delicious!<br /> <br /> === Zaatar: ===<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing.<br /> <br /> === Maiwand Grill ===<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> === Spring Cafe: ===<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> === Pitamore: ===<br /> Y: delicious, affordable. catering is good from here as well!<br /> <br /> === Karellas: ===<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> === Estiatoro Plaka: ===<br /> Y: Greek bakery and fancy restaurant, KT likes, gorgeous sparkling orange wine. M less impressed, very seafood focused. <br /> <br /> === Ammoora: ===<br /> Super fancy, expensive Persian food, want to try. <br /> <br /> == Japanese: ==<br /> <br /> === Aloha Sushi: ===<br /> M: good. perhaps better not as delivery, but in person.<br /> <br /> === Minato Sushi bar: ===<br /> Y: good! want to try in person as well--has good happy hour specials!<br /> <br /> === Toki Underground Ramen: ===<br /> Y: try again in future, promising, but KT not blown away in their first week. (M really liked it!)<br /> <br /> === Kajiken Ramen: ===<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II: ===<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> == Korean ==<br /> <br /> === Kong Pocha: ===<br /> Y: so delicious! great vibes too.<br /> <br /> === Be-One: ===<br /> Y: good!<br /> <br /> === Motte: ===<br /> Good reviews, want to try it!<br /> <br /> === Toki Tako: ===<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> == Mexican ==<br /> <br /> === Tortilleria Sinaloa: ===<br /> so good! fresh tortillas sold by the kilo! great tacos as well as tamales when they have them. <br /> <br /> === Papi's Tacos: ===<br /> Y: not amazingly cheap, but really delicious. Has (used to be) hard to find birria tacos!<br /> <br /> === Taqueria la Patrona: ===<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (birria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders].<br /> <br /> === Poblano Mexican Halal Grill: ===<br /> Y: Fusion. Good. Spicy! Rice not impressive.<br /> <br /> === Clavel: ===<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?). (new set up allows you to wait in the garage area for a table, which is nice, but be aware the chips and guac they bring are quite expensive)<br /> <br /> === San Pablo Street Tacos: ===<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> === Zen West: ===<br /> M: KT was not terribly impressed. neither by the speakeasy. It's cute, but the drink selection is kinda dull. <br /> <br /> == Ethiopian ==<br /> <br /> === Dukem: ===<br /> Y: so so so good! Always gold standard. <br /> <br /> === Tabor: ===<br /> Y: before Covid has great live jazz on mondays. is that back? sweet people, very home style food, quite good. <br /> <br /> === Addis: ===<br /> M: nice owners, sweet folks, but the food isn't as good as other places. more home style. <br /> <br /> == Vietnamese ==<br /> <br /> === Indochine: ===<br /> Y: walkable, delicious pho and KT is obsessed with the lemongrass chicken. M's pho order is round steak; KT likes a mix of round steak and brisket, with extra meats. <br /> <br /> Pho Bac:<br /> <br /> want to try.<br /> <br /> Mekong Delta:<br /> <br /> Y: Location a bit random, but good food!<br /> <br /> Red Boat:<br /> <br /> want to try. <br /> <br /> == Baltimore Institutions ==<br /> <br /> === Abbey Burger: ===<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Ekiben: ===<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious. also tofu.<br /> <br /> === Mera Kitchen Collective: ===<br /> Y: always delicious! sometimes packed with people. lovely space!<br /> <br /> === Rocket to Venus in Hampden: ===<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice.<br /> <br /> === Golden West: ===<br /> M: nice place, green burger is K's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Dutch Courage: ===<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. K wasnt a fan of the tea party gin drink. usually drinks here are great though!<br /> <br /> === '''Pink Flamingo:''' ===<br /> Y: great fun ambiance! fire in hearth when its cold. wonderful people. fun drinks. KT was not blown away by food, but she is picky. <br /> <br /> === LIttle Havana: ===<br /> Y: KT enjoyed celebrating her birthday here! Cuban food is lovely. water view also nice. <br /> <br /> === Annabel Lee tavern: ===<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian ===<br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> == Pizza ==<br /> Y: Viccino's: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good !<br /> <br /> Y: Birroteca: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> Y: Paulie Gees Hampden: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice.<br /> <br /> M: Ribaldi: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> M: Kechy: Mid, no socks were blown off.<br /> <br /> N: Zella's: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive.<br /> <br /> N: Homeslyce: got worse. way too oily. sandwiches are said to be good!<br /> <br /> M: Baltoz Bakery: we were not as impressed as we'd hoped to be. <br /> <br /> M: Angelis: not bad, but not spectacular.<br /> <br /> Y: Doppio: sicilian. crust sometimes good and sometimes not. golden milk delicious! <br /> <br /> == Towson: ==<br /> <br /> === New Generation Hot Pot: ===<br /> Y: so so good! And easy for everyone to enjoy.<br /> <br /> === El Gran Pollo Peruvian: ===<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens.<br /> <br /> == Ellicott City & Catonsville: ==<br /> <br /> === Umi Sushi: ===<br /> Y: always delicious.<br /> <br /> * Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa: ===<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen: ===<br /> M: not K's favorite.<br /> <br /> === Cake Wala: ===<br /> Y: tried the black forest cake--it was decent!<br /> <br /> == Future thoughts ==<br /> <br /> * Greektown: samos (good), ikaros, zorba, pupuseria,<br /> * inca chicken<br /> * sajoma<br /> * shoyou<br /> * penny black<br /> * Cafe Los Suenos<br /> * La cuchara<br /> * Bodhi thai [fed hill]<br /> * mali thai [glen burnie]<br /> * my thai<br /> * banthai<br /> * winli chinese & thai restaurant<br /> * thai landing [fancy]<br /> * Guildford hall brewery<br /> * Alma cocina latina<br /> * food market [hampden]<br /> * bluebird cocktail room (fun! dark! weird ice charges)<br /> * le comptoir du vin<br /> * Union brewery<br /> * Waverly brewery<br /> * Nepenthe<br /> * Samos [cash only]: good!<br /> * Peabody Heights: rare dark beers are good! arcades best!<br /> * Good Neighbor: heard good things, wish to go.<br /> * Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> * Horus Cafe<br /> * king of koshary<br /> * hey daddies jamaican <nowiki>https://www.heydaddys.com/</nowiki><br /> * home maid brunch on key highway www.homemaidbrunch.com<br /> * koshary corner [columbia]<br /> * gunther & co [fancy]<br /> * cosima [fancy]<br /> * chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> * silver queen (high quality diner, make reservations)<br /> * water for chocolate [signature experience suggested]<br /> * blacksauce kitchen [enjoyed take out before]<br /> * sally o (elevated comfort food)<br /> * foraged [hyperseasonal, tiny plates]<br /> * puerto 511<br /> * harbor tandoor<br /> * mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> <br /> * Korean Way area<br /> * Bon Chon<br /> * Honey Pig<br /> * Lotte Plaza food courts<br /> * Iron Age<br /> * New hot pot and korean bbq in H Mart location.<br /> <br /> CLOSED. ### Thai Arroy: Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.<br /> <br /> Thai Restaurant: Y: simple and good! drunken noodles yum. [looking for new building] (CLOSED)<br /> <br /> Jong Kak: Y: best! (Oh no, is it closed!?)<br /> <br /> Y: Noonas: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners) (CLOSED)</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=26 Baltimore Restaurant Notes 2026-03-01T20:47:42Z

<p>Kerowyn: /* Thai Street: smaller entrees, all very delicious. drunken noodles esp. ~street style, in Broadway Market. */</p> <hr /> <div> <br /> = Baltimore Restaurant Notes =<br /> <nowiki>N: Not ~~~ M: Middling ~~~ Y: Yummy</nowiki><br /> <br /> == Chinese: ==<br /> <br /> === Orient Express on Saint Paul ===<br /> Y: Large menu of authentic Szechuan food. Some American-style Chinese food also. Very spicy. We had a hard time placing an order via the app. Hot & Sour soup amazing nutrition per dollar, especially great when sick.<br /> <br /> === Yum's Asian Bistro: ===<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> === Asian Taste in Hampden: ===<br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> === Sunny's Carry Out: ===<br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === China Express on 33rd: ===<br /> M: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent. Quality went down hill. But I guess it's fine if you are desperate.<br /> <br /> === Asian Court in Ellicott City ===<br /> Y: Website Offers dim sum experience on weekends!<br /> <br /> == Thai: ==<br /> <br /> === Thai Street: ===<br /> Y: smaller entrees, all very delicious. drunken noodles esp. ~street style, in Broadway Market.<br /> <br /> === Bodhi Corner in Hampden: ===<br /> Y: good, not huge portions, but tasty. (is highly suggested [has mock duck] by many including Tessa and Maeve.)<br /> <br /> === The Dara: Fells Point: ===<br /> Y: many good reviews. want to try.<br /> <br /> === MyThaiGo: ===<br /> Y: good reviews. want to try.<br /> <br /> === Mayuree Thai Tavern in Patterson area: ===<br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity.<br /> <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum.<br /> <br /> === MoMo Thai & catering: ===<br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: ===<br /> M: not the best experience.<br /> <br /> === Rod Dee Thai: ===<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce.<br /> <br /> === Thai Elephant on Eutaw: ===<br /> N: sir fries were burnt, not enough flavor, nothing was spicy.<br /> <br /> === Be More Thai: ===<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street: ===<br /> M: KT liked, though not huge portions. Mark was okay with it, but not blown away.<br /> <br /> === Charming Elephant (Laotian): good reviews! try soon! ===<br /> <br /> == Indian & Middle Eastern & Mediterranean: ==<br /> <br /> === Kohinoor: ===<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar: ===<br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good.<br /> <br /> === Helmand: ===<br /> Y: Very good! also awesome people.<br /> <br /> '''Kandahar''': <br /> <br /> Y: Delicious! Also awesome people. <br /> <br /> === Kebap Kuizine: ===<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be.<br /> <br /> === Mediterranean Wrap: ===<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari: ===<br /> Y: delicious!<br /> <br /> === Nepal House: ===<br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill: ===<br /> Y: Delicious!<br /> <br /> === Zaatar: ===<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing.<br /> <br /> === Maiwand Grill ===<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> === Spring Cafe: ===<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> === Karellas: ===<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> === Estiatoro Plaka: ===<br /> Y: Greek bakery and fancy restaurant, KT likes, gorgeous sparkling orange wine. M less impressed, very seafood focused. <br /> <br /> == Japanese: ==<br /> <br /> === Aloha Sushi: ===<br /> M: good. perhaps better not as delivery, but in person.<br /> <br /> === Minato Sushi bar: ===<br /> Y: good! want to try in person as well--has good happy hour specials!<br /> <br /> === Toki Underground Ramen: ===<br /> Y: try again in future, promising, but KT not blown away in their first week. (M really liked it!)<br /> <br /> === Kajiken Ramen: ===<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II: ===<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> == Korean ==<br /> <br /> === Kong Pocha: ===<br /> Y: so delicious! great vibes too.<br /> <br /> === Be-One: ===<br /> Y: good!<br /> <br /> === Motte: ===<br /> Good reviews, want to try it!<br /> <br /> === Toki Tako: ===<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> == Mexican ==<br /> <br /> === Tortilleria Sinaloa: ===<br /> so good! fresh tortillas sold by the kilo! great tacos as well as tamales when they have them. <br /> <br /> === Papi's Tacos: ===<br /> Y: not amazingly cheap, but really delicious. Has (used to be) hard to find birria tacos!<br /> <br /> === Taqueria la Patrona: ===<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (birria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders].<br /> <br /> === Poblano Mexican Halal Grill: ===<br /> Y: Fusion. Good. Spicy! Rice not impressive.<br /> <br /> === Clavel: ===<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?). (new set up allows you to wait in the garage area for a table, which is nice, but be aware the chips and guac they bring are quite expensive)<br /> <br /> === San Pablo Street Tacos: ===<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> === Zen West: ===<br /> M: KT was not terribly impressed. neither by the speakeasy. It's cute, but the drink selection is kinda dull. <br /> <br /> == Ethiopian ==<br /> <br /> === Dukem: ===<br /> Y: so so so good! Always gold standard. <br /> <br /> === Tabor: ===<br /> Y: before Covid has great live jazz on mondays. is that back? sweet people, very home style food, quite good. <br /> <br /> === Addis: ===<br /> M: nice owners, sweet folks, but the food isn't as good as other places. more home style. <br /> <br /> == Baltimore Institutions ==<br /> <br /> === Abbey Burger: ===<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Ekiben: ===<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious. also tofu.<br /> <br /> === Rocket to Venus in Hampden: ===<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice.<br /> <br /> === Golden West: ===<br /> M: nice place, green burger is K's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Dutch Courage: ===<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. K wasnt a fan of the tea party gin drink. usually drinks here are great though!<br /> <br /> === '''Pink Flamingo:''' ===<br /> Y: great fun ambiance! fire in hearth when its cold. wonderful people. fun drinks. KT was not blown away by food, but she is picky. <br /> <br /> === LIttle Havana: ===<br /> Y: KT enjoyed celebrating her birthday here! Cuban food is lovely. water view also nice. <br /> <br /> === Annabel Lee tavern: ===<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian ===<br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> == Pizza ==<br /> Y: Viccino's: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good !<br /> <br /> Y: Birroteca: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> Y: Paulie Gees Hampden: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice.<br /> <br /> M: Ribaldi: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> M: Kechy: Mid, no socks were blown off.<br /> <br /> N: Zella's: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive.<br /> <br /> N: Homeslyce: got worse. way too oily. sandwiches are said to be good!<br /> <br /> M: Baltoz Bakery: we were not as impressed as we'd hoped to be. <br /> <br /> M: Angelis: not bad, but not spectacular.<br /> <br /> Y: Doppio: sicilian. crust sometimes good and sometimes not. golden milk delicious! <br /> <br /> == Towson: ==<br /> <br /> === New Generation Hot Pot: ===<br /> Y: so so good! And easy for everyone to enjoy.<br /> <br /> === El Gran Pollo Peruvian: ===<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens.<br /> <br /> == Ellicott City & Catonsville: ==<br /> <br /> === Umi Sushi: ===<br /> Y: always delicious.<br /> <br /> * Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa: ===<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen: ===<br /> M: not K's favorite.<br /> <br /> === Cake Wala: ===<br /> Y: tried the black forest cake--it was decent!<br /> <br /> == Future thoughts ==<br /> <br /> * Greektown: samos (good), ikaros, zorba, pupuseria,<br /> * inca chicken<br /> * sajoma<br /> * shoyou<br /> * penny black<br /> * Cafe Los Suenos<br /> * La cuchara<br /> * Bodhi thai [fed hill]<br /> * mali thai [glen burnie]<br /> * my thai<br /> * banthai<br /> * winli chinese & thai restaurant<br /> * thai landing [fancy]<br /> * Guildford hall brewery<br /> * Alma cocina latina<br /> * food market [hampden]<br /> * bluebird cocktail room (fun! dark! weird ice charges)<br /> * le comptoir du vin<br /> * Union brewery<br /> * Waverly brewery<br /> * Nepenthe<br /> * Samos [cash only]: good!<br /> * Peabody Heights: rare dark beers are good! arcades best!<br /> * Good Neighbor: heard good things, wish to go.<br /> * Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> * Horus Cafe<br /> * king of koshary<br /> * hey daddies jamaican <nowiki>https://www.heydaddys.com/</nowiki><br /> * home maid brunch on key highway www.homemaidbrunch.com<br /> * koshary corner [columbia]<br /> * gunther & co [fancy]<br /> * cosima [fancy]<br /> * chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> * silver queen (high quality diner, make reservations)<br /> * water for chocolate [signature experience suggested]<br /> * blacksauce kitchen [enjoyed take out before]<br /> * sally o (elevated comfort food)<br /> * foraged [hyperseasonal, tiny plates]<br /> * puerto 511<br /> * harbor tandoor<br /> * mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> <br /> * Korean Way area<br /> * Bon Chon<br /> * Honey Pig<br /> * Lotte Plaza food courts<br /> * Iron Age<br /> * New hot pot and korean bbq in H Mart location.<br /> <br /> CLOSED. ### Thai Arroy: Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.<br /> <br /> Thai Restaurant: Y: simple and good! drunken noodles yum. [looking for new building] (CLOSED)<br /> <br /> Jong Kak: Y: best! (Oh no, is it closed!?)<br /> <br /> Y: Noonas: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners) (CLOSED)</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=25 Baltimore Restaurant Notes 2026-03-01T20:14:05Z

<p>Kerowyn: </p> <hr /> <div> <br /> = Baltimore Restaurant Notes =<br /> <nowiki>N: Not ~~~ M: Middling ~~~ Y: Yummy</nowiki><br /> <br /> == Chinese: ==<br /> <br /> === Orient Express on Saint Paul ===<br /> Website<br /> <br /> * Large menu of authentic Szechuan food. Some American-style Chinese food also<br /> * Very spicy.<br /> * We had a hard time placing an order via the app.<br /> <br /> === Yum's Asian Bistro: ===<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> === Asian Taste in Hampden: ===<br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> === Sunny's Carry Out: ===<br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === Chinese Express on 33rd: ===<br /> M／Y: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent.<br /> <br /> === Asian Court in Ellicott City ===<br /> Website Offers dim sum experience on weekends!<br /> <br /> == Thai: ==<br /> <br /> === Thai Street: smaller entrees, all very delicious. drunken noodles esp. ~street style, in Broadway Market. ===<br /> <br /> === Bodhi Corner in Hampden is good, not huge portions, but tasty. (is highly suggested [has mock duck] by many including Tessa and Maeve.) ===<br /> <br /> === The Dara: Fells Point: many good reviews. want to try. ===<br /> <br /> === MyThaiGo: good reviews. want to try. ===<br /> <br /> === Mayuree Thai Tavern in Patterson area: ===<br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity.<br /> <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum.<br /> <br /> === MoMo Thai & catering: ===<br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: ===<br /> M: not the best experience.<br /> <br /> === Rod Dee Thai: ===<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce.<br /> <br /> === Thai Elephant on Eutaw: ===<br /> N: sir fries were burnt, not enough flavor, nothing was spicy.<br /> <br /> === Thai Restaurant: ===<br /> Y: simple and good! drunken noodles yum. [looking for new building] (CLOSED)<br /> <br /> === Be More Thai: ===<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street: ===<br /> M: KT liked, though not huge portions. Mark was okay with it, but not blown away.<br /> <br /> === Charming Elephant (Laotian): good reviews! try soon! ===<br /> <br /> == Indian & Middle Eastern & Mediterranean: ==<br /> <br /> === Kohinoor: ===<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar: ===<br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good.<br /> <br /> === Helmand: ===<br /> Y: Very good! also awesome people.<br /> <br /> '''Kandahar''': <br /> <br /> Y: Delicious! Also awesome people. <br /> <br /> === Kebap Kuizine: ===<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be.<br /> <br /> === Mediterranean Wrap: ===<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari: ===<br /> Y: delicious!<br /> <br /> === Nepal House: ===<br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill: ===<br /> Y: Delicious!<br /> <br /> === Zaatar: ===<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing.<br /> <br /> === Maiwand Grill ===<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> === Spring Cafe: ===<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> == Pizza ==<br /> Y: Viccino's: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good !<br /> <br /> Y: Birroteca: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> Y: Paulie Gees Hampden: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice.<br /> <br /> M: Ribaldi: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> M: Kechy: Mid, no socks were blown off.<br /> <br /> N: Zella's: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive.<br /> <br /> N: Homeslyce: got worse. way too oily. sandwiches are said to be good!<br /> <br /> Y: Noonas: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners) (CLOSED)<br /> <br /> M: Baltoz Bakery: we were not as impressed as we'd hoped to be. <br /> <br /> M: Angelis: not bad, but not spectacular.<br /> <br /> Y: Doppio: sicilian. crust sometimes good and sometimes not. golden milk delicious! <br /> <br /> == Japanese: ==<br /> <br /> === Aloha Sushi: ===<br /> M: good. perhaps better not as delivery, but in person.<br /> <br /> === Minato Sushi bar: ===<br /> Y: good! want to try in person as well--has good happy hour specials!<br /> <br /> === Toki Underground Ramen: ===<br /> Y: try again in future, promising, but KT not blown away in their first week. (M really liked it!)<br /> <br /> === Kajiken Ramen: ===<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II: ===<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> == Baltimore Institutions ==<br /> <br /> === Abbey Burger: ===<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Papi's Tacos: ===<br /> Y: not amazingly cheap, but really delicious. Has (used to be) hard to find birria tacos!<br /> <br /> === Taqueria la Patrona: ===<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (biria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders].<br /> <br /> === Toki Tako: ===<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> === Ekiben: ===<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious. also tofu.<br /> <br /> === Rocket to Venus in Hampden: ===<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice.<br /> <br /> === Poblano Mexican halal grill. ===<br /> Y: Fusion. Good. Spicy! Rice not impressive.<br /> <br /> === Golden West: ===<br /> M: nice place, green burger is K's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Clavel: ===<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?). (new set up allows you to wait in the garage area for a table, which is nice, but be aware the chips and guac they bring are quite expensive)<br /> <br /> === Annabel Lee tavern: ===<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian ===<br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> === Dutch Courage: ===<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. K wasnt a fan of the tea party gin drink. usually drinks here are great though!<br /> <br /> '''Pink Flamingo:'''<br /> <br /> Y: great fun ambiance! fire in hearth when its cold. wonderful people. fun drinks. KT was not blown away by food, but she is picky. <br /> <br /> === San Pablo Street Tacos: ===<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> === Karellas: ===<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> == Towson: ==<br /> <br /> === New Generation Hot Pot: ===<br /> Y: so so good! And easy for everyone to enjoy.<br /> <br /> === El Gran Pollo Peruvian: ===<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens.<br /> <br /> == Ellicott City & Catonsville: ==<br /> <br /> === Umi Sushi: ===<br /> Y: always delicious.<br /> <br /> * Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa: ===<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen: ===<br /> M: not K's favorite.<br /> <br /> === Cake Wala: ===<br /> Y: tried the black forest cake--it was nice!<br /> <br /> == Future thoughts ==<br /> <br /> * Greektown: samos (good), ikaros, estiatoro plaka (bakery and fancy rest, KT likes, gorgeous sparkling orange wine sometimes), zorba, pupuseria,<br /> * inca chicken<br /> * sajoma<br /> * shoyou<br /> * penny black<br /> * Cafe Los Suenos<br /> * Jong Kak<br /> * Kong pocha<br /> * La cuchara<br /> * Bodhi thai [fed hill -- bodhi corner in hampden not as well reviewed?]<br /> * be more thai<br /> * mali thai [glen burnie]<br /> * my thai<br /> * banthai<br /> * winli chinese & thai restaurant<br /> * thai landing [fancy]<br /> * Guildford hall brewery<br /> * Alma cocina latina<br /> * food market [hampden]<br /> * bluebird cocktail room (fun! dark! weird ice charges)<br /> * le comptoir du vin<br /> * Union brewery<br /> * Waverly brewery<br /> * Nepenthe<br /> * Samos [cash only]: good!<br /> * Be One Korean bbq: not bad.<br /> * Peabody Heights: rare dark beers are good! arcades best!<br /> * Good Neighbor: heard good things, wish to go.<br /> * Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> * Horus Cafe<br /> * king of koshary<br /> * hey daddies jamaican <nowiki>https://www.heydaddys.com/</nowiki><br /> * home maid brunch on key highway www.homemaidbrunch.com<br /> * koshary corner [columbia]<br /> * gunther & co [fancy]<br /> * cosima [fancy]<br /> * chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> * silver queen (high quality diner, make reservations)<br /> * water for chocolate [signature experience suggested]<br /> * blacksauce kitchen [enjoyed take out before]<br /> * sally o (elevated comfort food)<br /> * foraged [hyperseasonal, tiny plates]<br /> * puerto 511<br /> * harbor tandoor<br /> * mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> <br /> * Korean Way area<br /> * Bon Chon<br /> * Honey Pig<br /> * Lotte Plaza food courts<br /> * Iron Age<br /> * New hot pot and korean bbq in H Mart location.<br /> <br /> CLOSED. ### Thai Arroy: Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=24 Baltimore Restaurant Notes 2026-01-17T21:17:17Z

<p>Kerowyn: </p> <hr /> <div> <br /> = Baltimore Restaurant Notes =<br /> <nowiki>N: Not ~~~ M: Middling ~~~ Y: Yummy</nowiki><br /> <br /> == Chinese: ==<br /> <br /> === Orient Express on Saint Paul ===<br /> Website<br /> <br /> * Large menu of authentic Szechuan food. Some American-style Chinese food also<br /> * Very spicy.<br /> * We had a hard time placing an order via the app.<br /> <br /> === Yum's Asian Bistro: ===<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> === Asian Taste in Hampden: ===<br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> === Sunny's Carry Out: ===<br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === Chinese Express on 33rd: ===<br /> M／Y: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent.<br /> <br /> === Asian Court in Ellicott City ===<br /> Website Offers dim sum experience on weekends!<br /> <br /> == Thai: ==<br /> <br /> === Thai Street: smaller entrees, all very delicious. drunken noodles esp. ~street style, in broadway market. ===<br /> <br /> === Bodhi Corner in hampden is highly suggested [has mock duck] by many including Tessa and Maeve. ===<br /> <br /> === The Data: Fells Point: many good reviews. ===<br /> <br /> === MyThaiGo: good reviews. ===<br /> <br /> === Mayuree Thai Tavern in Patterson area: ===<br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity.<br /> <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum.<br /> <br /> === MoMo Thai & catering: ===<br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: ===<br /> M: not the best experience.<br /> <br /> === Rod Dee Thai: ===<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce.<br /> <br /> === Thai Elephant on Eutaw: ===<br /> N: sir fries were burnt, not enough flavor, nothing was spicy.<br /> <br /> === Thai Restaurant: ===<br /> Y: simple and good! drunken noodles yum. [looking for new building]<br /> <br /> === Be More Thai: ===<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street: ===<br /> M: KT liked, though not huge portions. Mark was okay with it but not blown away.<br /> <br /> === Charming Elephant (Laotian): good reviews! try soon! ===<br /> <br /> == Indian & Middle Eastern & Mediterranean: ==<br /> <br /> === Kohinoor: ===<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar: ===<br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good.<br /> <br /> === Helmand: ===<br /> Y: Very good! also awesome people.<br /> <br /> === Kebap Kuizine: ===<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be.<br /> <br /> === Mediterranean Wrap: ===<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari: ===<br /> Y: delicious!<br /> <br /> === Nepal House: ===<br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill: ===<br /> Y: Delicious!<br /> <br /> === Zaatar: ===<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing.<br /> <br /> === Maiwand Grill ===<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> == Pizza ==<br /> Y: Viccino's: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good !<br /> <br /> Y: Birroteca: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> Y: Paulie Gees Hampden: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice.<br /> <br /> M: Ribaldi: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> M: Kechy: Mid, no socks were blown off.<br /> <br /> N: Zella's: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive.<br /> <br /> N: Homeslyce: got worse. way too oily. sandwiches are said to be good!<br /> <br /> Y: Noonas: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners)<br /> <br /> M: Angelis: not bad but not spectacular.<br /> <br /> == Japanese: ==<br /> <br /> === Aloha Sushi: ===<br /> M: good. perhaps better not as delivery?<br /> <br /> === Minato Sushi bar: ===<br /> M: good! want to try in person as well.<br /> <br /> === Toki Underground: ===<br /> M: try again in future, promising but not blown away.<br /> <br /> === Kajiken: ===<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II: ===<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> == Baltimore Institutions ==<br /> <br /> === Abbey Burger: ===<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Papi's Tacos: ===<br /> Y: not amazingly cheap, but really delicious. Has (used to be) hard to find birria tacos!<br /> <br /> === Taqueria la Patrona: ===<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (biria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders].<br /> <br /> === Toki Tako: ===<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> === Ekiben: ===<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious.<br /> <br /> === Rocket to Venus in Hampden: ===<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice.<br /> <br /> === Poblano Mexican halal grill. ===<br /> Y: Fusion. Good. Spicy! Rice not impressive.<br /> <br /> === Golden West: ===<br /> Y: nice place, green burger is K's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Spring Cafe: ===<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> === Clavel: ===<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?).<br /> <br /> === Annabel Lee tavern: ===<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian ===<br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> === Dutch Courage: ===<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. K wasnt a fan of the tea party gin drink. usually drinks here are great though!<br /> <br /> === San Pablo Street Tacos: ===<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> === Karellas: ===<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> == Towson: ==<br /> <br /> === New Generation Hot Pot: ===<br /> Y: so so good! And easy for everyone to enjoy.<br /> <br /> === El Gran Pollo Peruvian: ===<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens.<br /> <br /> == Ellicott City & Catonsville: ==<br /> <br /> === Umi Sushi: ===<br /> Y: always delicious.<br /> <br /> * Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa: ===<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen: ===<br /> M: not K's favorite.<br /> <br /> === Cake Wala: ===<br /> Y: tried the black forest cake--it was nice!<br /> <br /> == Future thoughts ==<br /> <br /> * Greektown: samos (good), ikaros, estiatoro plaka (bakery and fancy rest, KT likes, gorgeous sparkling orange wine sometimes), zorba, pupuseria,<br /> * inca chicken<br /> * sajoma<br /> * shoyou<br /> * penny black<br /> * Cafe Los Suenos<br /> * Jong Kak<br /> * Kong pocha<br /> * La cuchara<br /> * Bodhi thai [fed hill -- bodhi corner in hampden not as well reviewed?]<br /> * be more thai<br /> * mali thai [glen burnie]<br /> * my thai<br /> * banthai<br /> * winli chinese & thai restaurant<br /> * thai landing [fancy]<br /> * Guildford hall brewery<br /> * Alma cocina latina<br /> * food market [hampden]<br /> * bluebird cocktail room (fun! dark! weird ice charges)<br /> * le comptoir du vin<br /> * Union brewery<br /> * Waverly brewery<br /> * Nepenthe<br /> * Samos [cash only]: good!<br /> * Be One Korean bbq: not bad.<br /> * Peabody Heights: rare dark beers are good! arcades best!<br /> * Good Neighbor: heard good things, wish to go.<br /> * Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> * Horus Cafe<br /> * king of koshary<br /> * hey daddies jamaican <nowiki>https://www.heydaddys.com/</nowiki><br /> * home maid brunch on key highway www.homemaidbrunch.com<br /> * koshary corner [columbia]<br /> * gunther & co [fancy]<br /> * cosima [fancy]<br /> * chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> * silver queen (high quality diner, make reservations)<br /> * water for chocolate [signature experience suggested]<br /> * blacksauce kitchen [enjoyed take out before]<br /> * sally o (elevated comfort food)<br /> * foraged [hyperseasonal, tiny plates]<br /> * puerto 511<br /> * harbor tandoor<br /> * mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> <br /> * Korean Way area<br /> * Bon Chon<br /> * Honey Pig<br /> * Lotte Plaza food courts<br /> * Iron Age<br /> * New hot pot and korean bbq in H Mart location.<br /> <br /> CLOSED. ### Thai Arroy: Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=23 Baltimore Restaurant Notes 2026-01-17T21:16:08Z

<p>Kerowyn: </p> <hr /> <div>=Baltimore Restaurant Notes<br /> N: Not [[User:Kerowyn|Kerowyn]] ([[User talk:Kerowyn|talk]]) M: Middling [[User:Kerowyn|Kerowyn]] ([[User talk:Kerowyn|talk]]) Y: Yummy <br /> <br /> ==Chinese:<br /> ===Orient Express on Saint Paul<br /> [Website](https://orientexpressbaltimoremd.com/20338)<br /> - Large menu of authentic Szechuan food. Some American-style Chinese food also<br /> - Very spicy.<br /> - We had a hard time placing an order via the app.<br /> <br /> ===Yum's Asian Bistro:<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> ===Asian Taste in Hampden: <br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> ===Sunny's Carry Out: <br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === Chinese Express on 33rd: <br /> M／Y: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent. <br /> <br /> === Asian Court in Ellicott City<br /> [Website](https://www.asiancourtmd.com/)<br /> Offers dim sum experience on weekends!<br /> <br /> == Thai:<br /> <br /> === Thai Street: smaller entrees, all very delicious. drunken noodles esp. ~street style, in broadway market. <br /> <br /> === Bodhi Corner in hampden is highly suggested [has mock duck] by many including Tessa and Maeve. <br /> <br /> === The Data: Fells Point: many good reviews. <br /> <br /> === MyThaiGo: good reviews. <br /> <br /> === Mayuree Thai Tavern in Patterson area: <br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity. <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum. <br /> <br /> === MoMo Thai & catering: <br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: <br /> M: not the best experience. <br /> <br /> === Rod Dee Thai:<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce. <br /> <br /> === Thai Elephant on Eutaw:<br /> N: sir fries were burnt, not enough flavor, nothing was spicy. <br /> <br /> === Thai Restaurant:<br /> Y: simple and good! drunken noodles yum. [looking for new building]<br /> <br /> === Be More Thai:<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street:<br /> M: KT liked, though not huge portions. Mark was okay with it but not blown away. <br /> <br /> === Charming Elephant (Laotian): good reviews! try soon!<br /> <br /> == Indian & Middle Eastern & Mediterranean:<br /> <br /> === Kohinoor:<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar:<br /> <br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good. <br /> <br /> === Helmand:<br /> Y: Very good! also awesome people.<br /> <br /> === Kebap Kuizine:<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be. <br /> <br /> === Mediterranean Wrap:<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari:<br /> Y: delicious! <br /> <br /> === Nepal House: <br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill:<br /> Y: Delicious! <br /> <br /> === Zaatar:<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing. <br /> <br /> === Maiwand Grill<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> == Pizza<br /> <br /> Y: Viccino's: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good ! <br /> <br /> Y: Birroteca: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> Y: Paulie Gees Hampden: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice.<br /> <br /> M: Ribaldi: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> M: Kechy: Mid, no socks were blown off. <br /> <br /> N: Zella's: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive. <br /> <br /> N: Homeslyce: got worse. way too oily. sandwiches are said to be good!<br /> <br /> Y: Noonas: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners)<br /> <br /> M: Angelis: not bad but not spectacular. <br /> <br /> == Japanese:<br /> <br /> === Aloha Sushi:<br /> M: good. perhaps better not as delivery?<br /> <br /> === Minato Sushi bar:<br /> M: good! want to try in person as well. <br /> <br /> === Toki Underground:<br /> M: try again in future, promising but not blown away.<br /> <br /> === Kajiken:<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II:<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> == Baltimore Institutions<br /> <br /> === Abbey Burger:<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Papi's Tacos: <br /> Y: not amazingly cheap, but really delicious. Has (used to be) hard to find birria tacos!<br /> <br /> === Taqueria la Patrona:<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (biria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders]. <br /> <br /> === Toki Tako:<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> === Ekiben:<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious. <br /> <br /> === Rocket to Venus in Hampden:<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice. <br /> <br /> === Poblano Mexican halal grill. <br /> Y: Fusion. Good. Spicy! Rice not impressive. <br /> <br /> === Golden West:<br /> Y: nice place, green burger is K's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Spring Cafe:<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> === Clavel:<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?).<br /> <br /> === Annabel Lee tavern:<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian <br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> === Dutch Courage:<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. K wasnt a fan of the tea party gin drink. usually drinks here are great though!<br /> <br /> === San Pablo Street Tacos:<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> === Karellas:<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> == Towson:<br /> <br /> === New Generation Hot Pot:<br /> Y: so so good! And easy for everyone to enjoy. <br /> <br /> === El Gran Pollo Peruvian:<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens. <br /> <br /> <br /> == Ellicott City & Catonsville:<br /> <br /> === Umi Sushi:<br /> Y: always delicious. <br /> - Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa:<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen:<br /> M: not K's favorite. <br /> <br /> === Cake Wala: <br /> Y: tried the black forest cake--it was nice!<br /> <br /> <br /> == Future thoughts<br /> - Greektown: samos (good), ikaros, estiatoro plaka (bakery and fancy rest, KT likes, gorgeous sparkling orange wine sometimes), zorba, pupuseria, <br /> - inca chicken<br /> - sajoma<br /> - shoyou<br /> - penny black<br /> - Cafe Los Suenos<br /> - Jong Kak<br /> - Kong pocha<br /> - La cuchara<br /> - Bodhi thai [fed hill -- bodhi corner in hampden not as well reviewed?]<br /> - be more thai<br /> - mali thai [glen burnie]<br /> - my thai<br /> - banthai<br /> - winli chinese & thai restaurant<br /> - thai landing [fancy]<br /> - Guildford hall brewery<br /> - Alma cocina latina<br /> - food market [hampden]<br /> - bluebird cocktail room (fun! dark! weird ice charges)<br /> - le comptoir du vin<br /> - Union brewery<br /> - Waverly brewery<br /> - Nepenthe<br /> - Samos [cash only]: good!<br /> - Be One Korean bbq: not bad. <br /> - Peabody Heights: rare dark beers are good! arcades best!<br /> - Good Neighbor: heard good things, wish to go. <br /> - Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> - Horus Cafe<br /> - king of koshary<br /> - hey daddies jamaican https://www.heydaddys.com/ <br /> - home maid brunch on key highway www.homemaidbrunch.com<br /> - koshary corner [columbia]<br /> - gunther & co [fancy]<br /> - cosima [fancy]<br /> - chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> - silver queen (high quality diner, make reservations)<br /> - water for chocolate [signature experience suggested]<br /> - blacksauce kitchen [enjoyed take out before]<br /> - sally o (elevated comfort food)<br /> - foraged [hyperseasonal, tiny plates]<br /> - puerto 511<br /> - harbor tandoor<br /> - mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> - Korean Way area<br /> - Bon Chon<br /> - Honey Pig<br /> - Lotte Plaza food courts<br /> - Iron Age <br /> - New hot pot and korean bbq in H Mart location.<br /> <br /> CLOSED. === Thai Arroy: <br /> Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=22 Baltimore Restaurant Notes 2026-01-17T21:15:31Z

<p>Kerowyn: </p> <hr /> <div>= Baltimore Restaurant Notes<br /> N: Not [[User:Kerowyn|Kerowyn]] ([[User talk:Kerowyn|talk]]) M: Middling [[User:Kerowyn|Kerowyn]] ([[User talk:Kerowyn|talk]]) Y: Yummy <br /> <br /> == Chinese:<br /> === Orient Express on Saint Paul<br /> [Website](https://orientexpressbaltimoremd.com/20338)<br /> - Large menu of authentic Szechuan food. Some American-style Chinese food also<br /> - Very spicy.<br /> - We had a hard time placing an order via the app.<br /> <br /> === Yum's Asian Bistro:<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> === Asian Taste in Hampden: <br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> === Sunny's Carry Out: <br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === Chinese Express on 33rd: <br /> M／Y: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent. <br /> <br /> === Asian Court in Ellicott City<br /> [Website](https://www.asiancourtmd.com/)<br /> Offers dim sum experience on weekends!<br /> <br /> == Thai:<br /> <br /> === Thai Street: smaller entrees, all very delicious. drunken noodles esp. ~street style, in broadway market. <br /> <br /> === Bodhi Corner in hampden is highly suggested [has mock duck] by many including Tessa and Maeve. <br /> <br /> === The Data: Fells Point: many good reviews. <br /> <br /> === MyThaiGo: good reviews. <br /> <br /> === Mayuree Thai Tavern in Patterson area: <br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity. <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum. <br /> <br /> === MoMo Thai & catering: <br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: <br /> M: not the best experience. <br /> <br /> === Rod Dee Thai:<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce. <br /> <br /> === Thai Elephant on Eutaw:<br /> N: sir fries were burnt, not enough flavor, nothing was spicy. <br /> <br /> === Thai Restaurant:<br /> Y: simple and good! drunken noodles yum. [looking for new building]<br /> <br /> === Be More Thai:<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street:<br /> M: KT liked, though not huge portions. Mark was okay with it but not blown away. <br /> <br /> === Charming Elephant (Laotian): good reviews! try soon!<br /> <br /> == Indian & Middle Eastern & Mediterranean:<br /> <br /> === Kohinoor:<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar:<br /> <br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good. <br /> <br /> === Helmand:<br /> Y: Very good! also awesome people.<br /> <br /> === Kebap Kuizine:<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be. <br /> <br /> === Mediterranean Wrap:<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari:<br /> Y: delicious! <br /> <br /> === Nepal House: <br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill:<br /> Y: Delicious! <br /> <br /> === Zaatar:<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing. <br /> <br /> === Maiwand Grill<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> == Pizza<br /> <br /> Y: Viccino's: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good ! <br /> <br /> Y: Birroteca: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> Y: Paulie Gees Hampden: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice.<br /> <br /> M: Ribaldi: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> M: Kechy: Mid, no socks were blown off. <br /> <br /> N: Zella's: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive. <br /> <br /> N: Homeslyce: got worse. way too oily. sandwiches are said to be good!<br /> <br /> Y: Noonas: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners)<br /> <br /> M: Angelis: not bad but not spectacular. <br /> <br /> == Japanese:<br /> <br /> === Aloha Sushi:<br /> M: good. perhaps better not as delivery?<br /> <br /> === Minato Sushi bar:<br /> M: good! want to try in person as well. <br /> <br /> === Toki Underground:<br /> M: try again in future, promising but not blown away.<br /> <br /> === Kajiken:<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II:<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> == Baltimore Institutions<br /> <br /> === Abbey Burger:<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Papi's Tacos: <br /> Y: not amazingly cheap, but really delicious. Has (used to be) hard to find birria tacos!<br /> <br /> === Taqueria la Patrona:<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (biria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders]. <br /> <br /> === Toki Tako:<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> === Ekiben:<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious. <br /> <br /> === Rocket to Venus in Hampden:<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice. <br /> <br /> === Poblano Mexican halal grill. <br /> Y: Fusion. Good. Spicy! Rice not impressive. <br /> <br /> === Golden West:<br /> Y: nice place, green burger is K's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Spring Cafe:<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> === Clavel:<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?).<br /> <br /> === Annabel Lee tavern:<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian <br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> === Dutch Courage:<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. K wasnt a fan of the tea party gin drink. usually drinks here are great though!<br /> <br /> === San Pablo Street Tacos:<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> === Karellas:<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> == Towson:<br /> <br /> === New Generation Hot Pot:<br /> Y: so so good! And easy for everyone to enjoy. <br /> <br /> === El Gran Pollo Peruvian:<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens. <br /> <br /> <br /> == Ellicott City & Catonsville:<br /> <br /> === Umi Sushi:<br /> Y: always delicious. <br /> - Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa:<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen:<br /> M: not K's favorite. <br /> <br /> === Cake Wala: <br /> Y: tried the black forest cake--it was nice!<br /> <br /> <br /> == Future thoughts<br /> - Greektown: samos (good), ikaros, estiatoro plaka (bakery and fancy rest, KT likes, gorgeous sparkling orange wine sometimes), zorba, pupuseria, <br /> - inca chicken<br /> - sajoma<br /> - shoyou<br /> - penny black<br /> - Cafe Los Suenos<br /> - Jong Kak<br /> - Kong pocha<br /> - La cuchara<br /> - Bodhi thai [fed hill -- bodhi corner in hampden not as well reviewed?]<br /> - be more thai<br /> - mali thai [glen burnie]<br /> - my thai<br /> - banthai<br /> - winli chinese & thai restaurant<br /> - thai landing [fancy]<br /> - Guildford hall brewery<br /> - Alma cocina latina<br /> - food market [hampden]<br /> - bluebird cocktail room (fun! dark! weird ice charges)<br /> - le comptoir du vin<br /> - Union brewery<br /> - Waverly brewery<br /> - Nepenthe<br /> - Samos [cash only]: good!<br /> - Be One Korean bbq: not bad. <br /> - Peabody Heights: rare dark beers are good! arcades best!<br /> - Good Neighbor: heard good things, wish to go. <br /> - Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> - Horus Cafe<br /> - king of koshary<br /> - hey daddies jamaican https://www.heydaddys.com/ <br /> - home maid brunch on key highway www.homemaidbrunch.com<br /> - koshary corner [columbia]<br /> - gunther & co [fancy]<br /> - cosima [fancy]<br /> - chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> - silver queen (high quality diner, make reservations)<br /> - water for chocolate [signature experience suggested]<br /> - blacksauce kitchen [enjoyed take out before]<br /> - sally o (elevated comfort food)<br /> - foraged [hyperseasonal, tiny plates]<br /> - puerto 511<br /> - harbor tandoor<br /> - mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> - Korean Way area<br /> - Bon Chon<br /> - Honey Pig<br /> - Lotte Plaza food courts<br /> - Iron Age <br /> - New hot pot and korean bbq in H Mart location.<br /> <br /> CLOSED. === Thai Arroy: <br /> Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=21 Recipes 2026-01-17T21:11:55Z

<p>Kerowyn: </p> <hr /> <div>= Recipes =<br /> <br /> == Barley Soup ==<br /> * cup barley [allow to sit in the melted stock while doing everything else]<br /> * 3 carrots, large [add to roasting pan at beginning]<br /> * 3 celery stalks [add to roasting pan at 20 mins left]<br /> * greens, roughly chopped [stems can be added at the same time as barley, or 20 mins later; tops add when serving (if delicate, if kale, earlier and skip stems!)]<br /> * kohrabi, peel any thick skin pieces, cut into chunks, roast about 40 mins at 400F w convection [toss with olive oil and salt, pepper, hot pepper first]<br /> * cumin, coriander, za'ataar, etc. <br /> * homemade, rich stock [turkey was used originally]<br /> * 2 onions, chopped roughly<br /> <br /> Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water--you will eventually need ~9 cups liquid total, but can add more as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans. <br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Turkish Fusion Weeknight Chicken Pasta ==<br /> <br /> [https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]<br /> <br /> by Obi & Salma ‘middleeats’ <br /> <br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.<br /> <br /> == Scallion Oil Noodle ==<br /> [https://aaronandclaire.com/easy-scallion-oil-noodles/ Original Recipe Page]<br /> <br /> == Chili Garlic Noodles ==<br /> [https://aaronandclaire.com/spicy-chili-garlic-noodles/ Original Recipe Page]<br /> <br /> == Gochujang Garlic Noodles ==<br /> [https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]<br /> <br /> == The Cat's Enchiladas ==<br /> We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.<br /> <br /> First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.<br /> <br /> Onto the sauce! Ingredients:<br /> <br /> * 5 dried chili guajillo (these are pretty mild, and full of flavor.)<br /> * 3 dried chili ancho or pasilla (these are a bit more spicy)<br /> * 1 dried chili morita (this adds heat, fruit, and smokiness)<br /> * 1 fresh jalapeno <br /> * 1 medium onion<br /> * 1 small tomato (note: this is not at all traditional, but I like it)<br /> * 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.<br /> * Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.<br /> <br /> Cooking:<br /> <br /> * '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''<br /> * Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.<br /> * (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).<br /> * (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.<br /> * Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.<br /> * If using chicken, and it's cooked, add any drippings to the chili water.<br /> * Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.<br /> <br /> At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:<br /> <br /> * Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.<br /> * Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.<br /> * Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.<br /> * Pour any remaining sauce over the enchiladas.<br /> * Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)<br /> * Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.<br /> * Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.<br /> <br /> == Coconut Saag ==<br /> Adapted from NYTimes Cooking<br /> * 3 tablespoons olive oil, butter, and/or coconut oil blended<br /> * 2 tablespoons coriander seeds<br /> * 3-6 green cardamom pods or teaspoon ground cardamom (freshly ground is best) [might need more!]<br /> * 1 medium onion, roughly chopped<br /> * 1 piece ginger, 1-2 inches, peeled and roughly chopped<br /> * 5-20 garlic cloves, chopped<br /> * 1 pound mustard greens, roughly chopped, or any greens you have around like spinach, radish, carrot, etc (10 to 12 cups) (~half cup of celery is good too)<br /> * lime, juiced<br /> * 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped<br /> * 1 teaspoon coarse kosher salt (such as Morton) or to taste<br /> * 1 (13-ounce) can coconut milk<br /> * 1 (12-ounce) block extra-firm tofu (drained/pressed) or 1 (8-ounce) package paneer, cut into small half inch cubes [can use twice this without a problem] [If you wish to keep the paneer chunks in warm water at this point, it will be faster to warm them.]<br /> * 2 teaspoons cumin seeds<br /> * half teaspoon asafetida (optional, but really fantastic)<br /> * half teaspoon red chile powder, such as cayenne or Kashmiri<br /> * Rice or farro or roti, for serving<br /> <br /> In a large, deep pan or stock pot or Dutch oven over medium heat, warm the fats. Once it shimmers, add the coriander, cumin, cardamom, and toast the spices until fragrant and starting to brown, about 2 minutes. At this point, you can remove and grind them if you wish! Or keep whole. <br /> <br /> Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens! Remove the pan from the heat and stir in the lime juice, chile and salt to taste. At this point you can add a masala blend (ie baharat or garam masala) if you desire a bit more depth. <br /> <br /> Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky or smooth paste. Return the mixture to the same pan over low heat. Add tofu or paneer, stir in the coconut milk. Cook for 5 to 7 minutes more, until the white chunks are warmed through and has soaked up some of the sauce.  <br /> <br /> Optional: While this cooks, in a small pan or butter warmer over medium-high heat, melt 2 tbsp of coconut oil. Add the 2 tsp cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in half tsp asafetida, if using, and half tsp red chile powder. Pour the coconut oil mixture over the saag.<br /> <br /> Before serving if you wish to stir in some yogurt or cream, it will be even better. <br /> <br /> You may also top with pepper threads, crispy garlic, green onions, sprouts, anything really!</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=20 Recipes 2026-01-17T21:10:57Z

<p>Kerowyn: </p> <hr /> <div>= Recipes =<br /> <br /> == Barley Soup ==<br /> * cup barley [allow to sit in the melted stock while doing everything else]<br /> * 3 carrots, large [add to roasting pan at beginning]<br /> * 3 celery stalks [add to roasting pan at 20 mins left]<br /> * greens, roughly chopped [stems can be added at the same time as barley, or 20 mins later; tops add when serving (if delicate, if kale, earlier and skip stems!)]<br /> * kohrabi, peel any thick skin pieces, cut into chunks, roast about 40 mins at 400F w convection [toss with olive oil and salt, pepper, hot pepper first]<br /> * cumin, coriander, za'ataar, etc. <br /> * homemade, rich stock [turkey was used originally]<br /> * 2 onions, chopped roughly<br /> <br /> Saute onions in olive oil and butter while carrots, kohlrabi, and eventually celery roast in oven. Add roasted veg. Add spices. Add stock [if home made and concentrated, add at least double in water. You will eventually need ~9 cups liquid total, but can add as barley cooks] and barley. Boil or simmer until barley is the chewiness you like [~40 mins]. Throughout the barley cooking process, feel free to add spices in layers, also the stems of delicate greens. Add chopped greens, if delicate, before serving. Can add lentils or beans. <br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Turkish Fusion Weeknight Chicken Pasta ==<br /> <br /> [https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]<br /> <br /> by Obi & Salma ‘middleeats’ <br /> <br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.<br /> <br /> == Scallion Oil Noodle ==<br /> [https://aaronandclaire.com/easy-scallion-oil-noodles/ Original Recipe Page]<br /> <br /> == Chili Garlic Noodles ==<br /> [https://aaronandclaire.com/spicy-chili-garlic-noodles/ Original Recipe Page]<br /> <br /> == Gochujang Garlic Noodles ==<br /> [https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]<br /> <br /> == The Cat's Enchiladas ==<br /> We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.<br /> <br /> First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.<br /> <br /> Onto the sauce! Ingredients:<br /> <br /> * 5 dried chili guajillo (these are pretty mild, and full of flavor.)<br /> * 3 dried chili ancho or pasilla (these are a bit more spicy)<br /> * 1 dried chili morita (this adds heat, fruit, and smokiness)<br /> * 1 fresh jalapeno <br /> * 1 medium onion<br /> * 1 small tomato (note: this is not at all traditional, but I like it)<br /> * 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.<br /> * Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.<br /> <br /> Cooking:<br /> <br /> * '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''<br /> * Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.<br /> * (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).<br /> * (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.<br /> * Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.<br /> * If using chicken, and it's cooked, add any drippings to the chili water.<br /> * Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.<br /> <br /> At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:<br /> <br /> * Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.<br /> * Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.<br /> * Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.<br /> * Pour any remaining sauce over the enchiladas.<br /> * Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)<br /> * Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.<br /> * Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.<br /> <br /> == Coconut Saag ==<br /> Adapted from NYTimes Cooking<br /> * 3 tablespoons olive oil, butter, and/or coconut oil blended<br /> * 2 tablespoons coriander seeds<br /> * 3-6 green cardamom pods or teaspoon ground cardamom (freshly ground is best) [might need more!]<br /> * 1 medium onion, roughly chopped<br /> * 1 piece ginger, 1-2 inches, peeled and roughly chopped<br /> * 5-20 garlic cloves, chopped<br /> * 1 pound mustard greens, roughly chopped, or any greens you have around like spinach, radish, carrot, etc (10 to 12 cups) (~half cup of celery is good too)<br /> * lime, juiced<br /> * 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped<br /> * 1 teaspoon coarse kosher salt (such as Morton) or to taste<br /> * 1 (13-ounce) can coconut milk<br /> * 1 (12-ounce) block extra-firm tofu (drained/pressed) or 1 (8-ounce) package paneer, cut into small half inch cubes [can use twice this without a problem] [If you wish to keep the paneer chunks in warm water at this point, it will be faster to warm them.]<br /> * 2 teaspoons cumin seeds<br /> * half teaspoon asafetida (optional, but really fantastic)<br /> * half teaspoon red chile powder, such as cayenne or Kashmiri<br /> * Rice or farro or roti, for serving<br /> <br /> In a large, deep pan or stock pot or Dutch oven over medium heat, warm the fats. Once it shimmers, add the coriander, cumin, cardamom, and toast the spices until fragrant and starting to brown, about 2 minutes. At this point, you can remove and grind them if you wish! Or keep whole. <br /> <br /> Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens! Remove the pan from the heat and stir in the lime juice, chile and salt to taste. At this point you can add a masala blend (ie baharat or garam masala) if you desire a bit more depth. <br /> <br /> Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky or smooth paste. Return the mixture to the same pan over low heat. Add tofu or paneer, stir in the coconut milk. Cook for 5 to 7 minutes more, until the white chunks are warmed through and has soaked up some of the sauce.  <br /> <br /> Optional: While this cooks, in a small pan or butter warmer over medium-high heat, melt 2 tbsp of coconut oil. Add the 2 tsp cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in half tsp asafetida, if using, and half tsp red chile powder. Pour the coconut oil mixture over the saag.<br /> <br /> Before serving if you wish to stir in some yogurt or cream, it will be even better. <br /> <br /> You may also top with pepper threads, crispy garlic, green onions, sprouts, anything really!</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=15 Recipes 2025-03-30T01:39:08Z

<p>Kerowyn: </p> <hr /> <div>= Recipes =<br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Turkish Fusion Weeknight Chicken Pasta ==<br /> <br /> [https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]<br /> <br /> by Obi & Salma ‘middleeats’ <br /> <br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.<br /> <br /> == Scallion Oil Noodle ==<br /> [https://aaronandclaire.com/easy-scallion-oil-noodles/ Original Recipe Page]<br /> <br /> == Chili Garlic Noodles ==<br /> [https://aaronandclaire.com/spicy-chili-garlic-noodles/ Original Recipe Page]<br /> <br /> == Gochujang Garlic Noodles ==<br /> [https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]<br /> <br /> == The Cat's Enchiladas ==<br /> We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.<br /> <br /> First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.<br /> <br /> Onto the sauce! Ingredients:<br /> <br /> * 5 dried chili guajillo (these are pretty mild, and full of flavor.)<br /> * 3 dried chili ancho or pasilla (these are a bit more spicy)<br /> * 1 dried chili morita (this adds heat, fruit, and smokiness)<br /> * 1 fresh jalapeno <br /> * 1 medium onion<br /> * 1 small tomato (note: this is not at all traditional, but I like it)<br /> * 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.<br /> * Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.<br /> <br /> Cooking:<br /> <br /> * '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''<br /> * Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.<br /> * (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).<br /> * (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.<br /> * Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.<br /> * If using chicken, and it's cooked, add any drippings to the chili water.<br /> * Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.<br /> <br /> At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:<br /> <br /> * Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.<br /> * Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.<br /> * Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.<br /> * Pour any remaining sauce over the enchiladas.<br /> * Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)<br /> * Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.<br /> * Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.<br /> <br /> == Coconut Saag ==<br /> Adapted from NYTimes Cooking<br /> * 3 tablespoons olive oil, butter, and/or coconut oil blended<br /> * 2 tablespoons coriander seeds<br /> * 3-6 green cardamom pods or teaspoon ground cardamom (freshly ground is best) [might need more!]<br /> * 1 medium onion, roughly chopped<br /> * 1 piece ginger, 1-2 inches, peeled and roughly chopped<br /> * 5-20 garlic cloves, chopped<br /> * 1 pound mustard greens, roughly chopped, or any greens you have around like spinach, radish, carrot, etc (10 to 12 cups) (~half cup of celery is good too)<br /> * lime, juiced<br /> * 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped<br /> * 1 teaspoon coarse kosher salt (such as Morton) or to taste<br /> * 1 (13-ounce) can coconut milk<br /> * 1 (12-ounce) block extra-firm tofu (drained/pressed) or 1 (8-ounce) package paneer, cut into small half inch cubes [can use twice this without a problem] [If you wish to keep the paneer chunks in warm water at this point, it will be faster to warm them.]<br /> * 2 teaspoons cumin seeds<br /> * half teaspoon asafetida (optional, but really fantastic)<br /> * half teaspoon red chile powder, such as cayenne or Kashmiri<br /> * Rice or farro or roti, for serving<br /> <br /> In a large, deep pan or stock pot or Dutch oven over medium heat, warm the fats. Once it shimmers, add the coriander, cumin, cardamom, and toast the spices until fragrant and starting to brown, about 2 minutes. At this point, you can remove and grind them if you wish! Or keep whole. <br /> <br /> Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens! Remove the pan from the heat and stir in the lime juice, chile and salt to taste. At this point you can add a masala blend (ie baharat or garam masala) if you desire a bit more depth. <br /> <br /> Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky or smooth paste. Return the mixture to the same pan over low heat. Add tofu or paneer, stir in the coconut milk. Cook for 5 to 7 minutes more, until the white chunks are warmed through and has soaked up some of the sauce.  <br /> <br /> Optional: While this cooks, in a small pan or butter warmer over medium-high heat, melt 2 tbsp of coconut oil. Add the 2 tsp cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in half tsp asafetida, if using, and half tsp red chile powder. Pour the coconut oil mixture over the saag.<br /> <br /> Before serving if you wish to stir in some yogurt or cream, it will be even better. <br /> <br /> You may also top with pepper threads, crispy garlic, green onions, sprouts, anything really!</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=14 Recipes 2025-03-30T01:38:03Z

<p>Kerowyn: added coconut saag</p> <hr /> <div>= Recipes =<br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion ==<br /> <br /> [https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]<br /> <br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.<br /> <br /> == Scallion Oil Noodle ==<br /> [https://aaronandclaire.com/easy-scallion-oil-noodles/ Original Recipe Page]<br /> <br /> == Chili Garlic Noodles ==<br /> [https://aaronandclaire.com/spicy-chili-garlic-noodles/ Original Recipe Page]<br /> <br /> == Gochujang Garlic Noodles ==<br /> [https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]<br /> <br /> == The Cat's Enchiladas ==<br /> We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.<br /> <br /> First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.<br /> <br /> Onto the sauce! Ingredients:<br /> <br /> * 5 dried chili guajillo (these are pretty mild, and full of flavor.)<br /> * 3 dried chili ancho or pasilla (these are a bit more spicy)<br /> * 1 dried chili morita (this adds heat, fruit, and smokiness)<br /> * 1 fresh jalapeno <br /> * 1 medium onion<br /> * 1 small tomato (note: this is not at all traditional, but I like it)<br /> * 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.<br /> * Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.<br /> <br /> Cooking:<br /> <br /> * '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''<br /> * Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.<br /> * (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).<br /> * (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.<br /> * Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.<br /> * If using chicken, and it's cooked, add any drippings to the chili water.<br /> * Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.<br /> <br /> At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:<br /> <br /> * Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.<br /> * Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.<br /> * Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.<br /> * Pour any remaining sauce over the enchiladas.<br /> * Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)<br /> * Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.<br /> * Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.<br /> <br /> == Coconut Saag ==<br /> <br /> * 3 tablespoons olive oil, butter, and/or coconut oil blended<br /> * 2 tablespoons coriander seeds<br /> * 3-6 green cardamom pods or teaspoon ground cardamom (freshly ground is best) [might need more!]<br /> * 1 medium onion, roughly chopped<br /> * 1 piece ginger, 1-2 inches, peeled and roughly chopped<br /> * 5-20 garlic cloves, chopped<br /> * 1 pound mustard greens, roughly chopped, or any greens you have around like spinach, radish, carrot, etc (10 to 12 cups) (~half cup of celery is good too)<br /> * lime, juiced<br /> * 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped<br /> * 1 teaspoon coarse kosher salt (such as Morton) or to taste<br /> * 1 (13-ounce) can coconut milk<br /> * 1 (12-ounce) block extra-firm tofu (drained/pressed) or 1 (8-ounce) package paneer, cut into small half inch cubes [can use twice this without a problem] [If you wish to keep the paneer chunks in warm water at this point, it will be faster to warm them.]<br /> * 2 teaspoons cumin seeds<br /> * half teaspoon asafetida (optional, but really fantastic)<br /> * half teaspoon red chile powder, such as cayenne or Kashmiri<br /> * Rice or farro or roti, for serving<br /> <br /> In a large, deep pan or stock pot or Dutch oven over medium heat, warm the fats. Once it shimmers, add the coriander, cumin, cardamom, and toast the spices until fragrant and starting to brown, about 2 minutes. At this point, you can remove and grind them if you wish! Or keep whole. <br /> <br /> Add the onion and cook until soft and translucent, 5 to 6 minutes, stirring occasionally. Stir in the ginger and garlic and cook until fragrant, 1 minute more. Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens! Remove the pan from the heat and stir in the lime juice, chile and salt to taste. At this point you can add a masala blend (ie baharat or garam masala) if you desire a bit more depth. <br /> <br /> Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky or smooth paste. Return the mixture to the same pan over low heat. Add tofu or paneer, stir in the coconut milk. Cook for 5 to 7 minutes more, until the white chunks are warmed through and has soaked up some of the sauce.  <br /> <br /> Optional: While this cooks, in a small pan or butter warmer over medium-high heat, melt 2 tbsp of coconut oil. Add the 2 tsp cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in half tsp asafetida, if using, and half tsp red chile powder. Pour the coconut oil mixture over the saag.<br /> <br /> Before serving if you wish to stir in some yogurt or cream, it will be even better. <br /> <br /> You may also top with pepper threads, crispy garlic, green onions, sprouts, anything really!</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=13 Recipes 2025-03-30T01:06:25Z

<p>Kerowyn: /* The Cat's Enchiladas */</p> <hr /> <div>= Recipes =<br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion ==<br /> <br /> [https://www.youtube.com/watch?v=TYhn1g42qiI Original Video]<br /> <br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.<br /> <br /> == Scallion Oil Noodle ==<br /> [https://aaronandclaire.com/easy-scallion-oil-noodles/ Original Recipe Page]<br /> <br /> == Chili Garlic Noodles ==<br /> [https://aaronandclaire.com/spicy-chili-garlic-noodles/ Original Recipe Page]<br /> <br /> == Gochujang Garlic Noodles ==<br /> [https://aaronandclaire.com/gochujang-garlic-noodles-recipe/ Original Recipe Page]<br /> <br /> == The Cat's Enchiladas ==<br /> We typically make this with shredded chicken, but you could use any filling. Whatever filling you choose should be fully cooked before you assemble the enchiladas; they don't bake long enough to cook anything through.<br /> <br /> First, get the chicken roasting. Thighs or breasts will work. Trim like you normally would, then set in an oiled baking pan. Sprinkle with salt, pepper, and a little oil (use a little more oil when using breasts). Bake until cooked through, flipping once or twice if you think of it. We just need them cooked, they'll get most of the flavor from the sauce.<br /> <br /> Onto the sauce! Ingredients:<br /> <br /> * 5 dried chili guajillo (these are pretty mild, and full of flavor.)<br /> * 3 dried chili ancho or pasilla (these are a bit more spicy)<br /> * 1 dried chili morita (this adds heat, fruit, and smokiness)<br /> * 1 fresh jalapeno <br /> * 1 medium onion<br /> * 1 small tomato (note: this is not at all traditional, but I like it)<br /> * 3-5 cloves of garlic. Or more, if you want. I'm not going to stop you.<br /> * Cumin seed, coriander seed, dried oregano (ideally Mexican oregano, but use what you have. That's the best.) I don't measure these, but I'd guess 1 teaspoon of cumin and coriander along with 2 or 3 of oregano.<br /> <br /> Cooking:<br /> <br /> * '''Very Important: De-string and de-seed all the chilies! The membranes and seeds are quite bitter and will ruin the sauce. Don't worry, it'll be plenty spicy.'''<br /> * Chop the vegetables. I just leave them in big chunks, it's all getting blended anyway.<br /> * (Optional) Toast the chilies and spices in a dry pan. They only need about 15 seconds on the heat, just till you can smell them. The chilies can burn quickly, so err on the side of taking them out sooner, or just skip this step. Remove and set aside (ideally set the chilies aside in boiling water, see step after next).<br /> * (Optional) Char the vegetables (onion, tomato, jalapeno, garlic). I do this in the same pan I toasted the spices in, and I just set them on high heat in a dry pan for a few minutes until they pick up some color. Turn them once or twice to get color on a few sides.<br /> * Soak the dried chilies in boiling water. About a cup is good, but if you need a little more to cover them, that's fine. Leave them soaking until they soften, which I find takes 5 minutes or so. Don't discard the water, that'll go in the sauce.<br /> * If using chicken, and it's cooked, add any drippings to the chili water.<br /> * Put the chilies, liquid, spices, and veg in a blender and blend till smooth. Add water or stock if needed. Once blended, add salt to taste and adjust any other seasonings.<br /> <br /> At this point, you can cool the sauce and keep it in the fridge for a day or two, or use it right away. When you're ready to assemble the enchiladas:<br /> <br /> * Bring the sauce up to a light simmer. It doesn't need much cooking, just enough to bring the flavors together. It'll cook a bit more when it bakes, too.<br /> * Mix a couple of scoops of the sauce with your filling. Most of it's going on the outside, but I like a bit with the filling too.<br /> * Warm a tortilla, dip it in the sauce, fill it, and lay it in a roasting pan. Repeat until you run out of filling. This is messy and time consuming, and if you want to get 80% of the way there, you can just layer everything in the pan and pour the sauce over it.<br /> * Pour any remaining sauce over the enchiladas.<br /> * Top with cheese and crema (or sour cream, or yogurt, or skip it--can also gently fold crema or yogurt or sour cream into sauce before using it, if you wish for a dreamy flavor)<br /> * Bake about 15-20 minutes. Everything should already be cooked, we just want to melt the cheese and get a bit of color.<br /> * Serve with fresh cilantro, limes, green onions, or whatever strikes your fancy.</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Baltimore_Restaurant_Notes&diff=10 Baltimore Restaurant Notes 2025-03-09T13:51:10Z

<p>Kerowyn: /* Orient Express on Saint Paul */</p> <hr /> <div>= Baltimore Restaurant Notes =<br /> N: Not -- M: Middling -- Y: Yummy <br /> <br /> == Chinese: ==<br /> === Orient Express on Saint Paul ===<br /> [Website](https://orientexpressbaltimoremd.com/20338)<br /> - Large menu of authentic Szechuan food. Some American-style Chinese food also<br /> - Very spicy.<br /> - We once had a hard time placing an order via the app.<br /> <br /> === Yum's Asian Bistro: ===<br /> N: Way too much sugar in Thai dish. Not a big fan on the Chinese dishes either.<br /> <br /> === Asian Taste in Hampden: ===<br /> N: eggplant was odd/weird. Thai food had way too much sugar.<br /> <br /> === Sunny's Carry Out: ===<br /> M: crispy beef is good. mala chicken was great. Tso tofu was too sweet. Honestly, the whole experience had a lot of too much sugar. Mai fun not impressive. Hot & Sour Soup boring, bland, and uninspired.<br /> <br /> === Chinese Express on 33rd: ===<br /> M／Y: closed during pandemic, opened, but possibly not as good? used to have great vegetarian menus and fake meat. wonderful, spicy Hot & Sour soup. Lo Mein only decent. <br /> <br /> === Asian Court in Ellicott City ===<br /> [Website](https://www.asiancourtmd.com/)<br /> Offers dim sum experience on weekends!<br /> <br /> == Thai: ==<br /> <br /> === Bodhi Corner in Hampden ===<br /> is highly suggested (has mock duck) by many including Tessa and Maeve. <br /> <br /> === Dara in Fells Point: ===<br /> many good reviews, especially cocktails. <br /> <br /> === MyThaiGo: ===<br /> good reviews. <br /> <br /> === Mayuree Thai Tavern in Patterson area: ===<br /> Y/M: we enjoyed it! Had 3 flavor chicken, Larb Gai, Pad Krapow, drunken noodles, Panang Curry Bowl. K liked Tom yum and Tom gha. Panang chicken 8/31/22 was not great, way too much peanut flavor, no complexity. <br /> larb yum. Papaya salad yum. Chicken special 3 flavor okay, Mark likes. Krakow disappointed. So far nothing super spicy, but OK. Drunken noodles nice tingle, spicy and yum. Unexpected red rice yum. <br /> <br /> === MoMo Thai & catering: ===<br /> Y: yummy vendor! found at farmers markets. maybe do catering sometime?<br /> <br /> === Khun Nine Thai: ===<br /> M: not the best experience. <br /> <br /> === Rod Dee Thai: ===<br /> M: decent, tasty, bit too small portions. sauces small amount too sweet--we asked for 2 and 3 out of 0-5 spicy. it wasnt death hot, and we could have gone a tiny bit hotter for more flavor. the crispy chicken wasnt able to maintain crisp in thin basil sauce. <br /> <br /> === Thai Elephant on Eutaw: ===<br /> N: stir fries were burnt, not enough flavor, nothing was spicy. <br /> <br /> === Thai Restaurant: ===<br /> Y: simple and good! drunken noodles yum. (looking for new building)<br /> <br /> === Be More Thai: ===<br /> N: expensive, small portions, but tasty. Has crying tiger! Mark says everything too much sugar. Not impressed.<br /> <br /> === Thai Street: ===<br /> M: KT liked, though not huge portions. Mark was okay with it but not blown away. <br /> <br /> === Charming Elephant (Laotian): ===<br /> good reviews! try soon!<br /> <br /> == Indian & Middle Eastern & Mediterranean: ==<br /> <br /> === Kohinoor: ===<br /> Y: quite delicious. good naan and pasanda.<br /> <br /> === Everest Spice Bar: ===<br /> <br /> Y: very nice. go in person to try cocktails! great naan. bryani is delicious. lamb not stand out. chicken tikka is good. <br /> <br /> === Helmand: ===<br /> Y: Very good! also awesome people.<br /> <br /> === Kebap Kuizine: ===<br /> Y: Delicious--the bread was obsessive levels of good! Rice and main dishes all very delicious as well, though M was not as impressed with the hummus, eggplant dip, and spinach dip as he wanted to be. <br /> <br /> === Mediterranean Wrap: ===<br /> Y: very delicious, not huge menu.<br /> <br /> === Kumari: ===<br /> Y: delicious! <br /> <br /> === Nepal House: ===<br /> Y: Great! [in 2023 KT had a middling experience =\ ]<br /> <br /> === Kabul Fresh Grill: ===<br /> Y: Delicious! <br /> <br /> === Zaatar: ===<br /> Y!: everything is delicious, lamb kebabs especially good. grilled veg ask for extra. mixed grill, fries, ali baba bread all amazing. <br /> <br /> === Maiwand Grill ===<br /> Y!: everything is delicious, bread especially good! chickpeas are spicy. good pricing. cheaper falafel side is exactly the same as less cheap side. lamb kebab not as amazing as other places, all chicken seem really good.<br /> <br /> == Pizza ==<br /> <br /> === Viccino's: ===<br /> Y: ask for well done. basic, but good and NY adjacent! good crust, nice sauce. close by! when i put garlic on the form, unclear what happened if anything. mozzarella sticks are good! <br /> <br /> === Birroteca: === <br /> Y: great space, music, pizza--crust is firm and thick and strong enough to hold up a lot of toppings. good beers. (duck fig pizza is in fact too much richness for us)<br /> <br /> === Ribaldi: ===<br /> M: only okay. too crispy crust; mostly acceptable. sauce isn't outstanding, but not offensive. respectable garlic knots. tiramisu was frozen, and not great.<br /> <br /> === Kechy: ===<br /> M: Mid, no socks were blown off. <br /> <br /> === Zella's: ===<br /> N: tried thin crust, but boring, not actually thin, and cheese and sauce also unimpressive. <br /> <br /> === Homeslyce: ===<br /> N: got worse. way too oily. sandwiches are said to be good!<br /> === Angelis: ===<br /> M: not bad but not spectacular. <br /> <br /> == Japanese: ==<br /> <br /> === Aloha Sushi: ===<br /> M: good. perhaps better not as delivery?<br /> <br /> === Minato Sushi bar: ===<br /> M: good! want to try in person as well. <br /> <br /> === Toki Underground: ===<br /> M: try again in future, promising but not blown away.<br /> <br /> === Kajiken: ===<br /> Y: fun and yummy.<br /> <br /> === Sakura Cafe II: ===<br /> M: Decent. Nothing stand out. Nothing is spicy, even if labeled as such. Un-complex sauces in things like Gen Tso. But still tasty. Relatively large sized portions. Spicy yellowtail was K fav roll of the usual suspects.<br /> <br /> === Shoyou: ===<br /> geat reviews, try soon.<br /> <br /> == Baltimore Institutions ==<br /> <br /> === Abbey Burger: ===<br /> Y: Great variety of burgers! Special sauce is horseradish and nice. Maybe ask less salt on fried pickles.<br /> <br /> === Papi's Tacos: ===<br /> Y: not amazingly cheap, but really delicious. Has birria tacos!<br /> <br /> === Taqueria la Patrona: ===<br /> Y: very yummy. ~14.50 for 4 chicken [very good!] tacos (biria good as well, steak less impressive, burrito yummy). fried plantains also caramel-y and delicious [get at least 2 orders]. <br /> <br /> === Toki Tako: ===<br /> Y: fun korean fusion place in Rotunda!<br /> <br /> === Ekiben: ===<br /> Y: delicious, somewhat greasy. eat quickly. broccoli is so delicious. <br /> <br /> === Rocket to Venus in Hampden: ===<br /> M: fun atmosphere, don't ask too much of the menu, and you will have a good time. 2022: KT mid on burger and fries oily/ soft/ not delicious. Fried pickles were nice. <br /> <br /> === Poblano Mexican halal grill. ===<br /> Y: Fusion. Good. Spicy! Rice not impressive. <br /> <br /> === Golden West: ===<br /> Y: nice place, green burger is KT's fav. sweet potato fries are good, but ask for no salt (bring own rosemary?). garlic fries sometimes way too oily. housemade impossible blueberry sage vegan sausage is yum.<br /> <br /> === Spring Cafe: ===<br /> Y: small sizes, but delicious Afghan food! bread also yummy.<br /> <br /> === Clavel: ===<br /> Y: hard to get a table, so get there early or prepare to wait and have a drink at WC Harlans (no food), but really delicious; also loud (bring Loops?).<br /> <br /> === Annabel Lee tavern: ===<br /> N: cute ambiance, K did not like the food. being sold. [closed; reopened new management??]<br /> <br /> === Peruvian ===<br /> M: chicken rico harbor location now called poyoteca: yummy except sauces could be better (spicy green could have more depth and yellow mayo could be less mayo) and sweet potatoes were floppy (10 mins drive). arroz chaufa not everything KT wanted. too simple. but still yummy! (but find better sauces)<br /> <br /> === Dutch Courage: ===<br /> Y: pho beef dip was not bad. would be better w cilantro vs basil. drinks are great!<br /> <br /> === San Pablo Street Tacos: ===<br /> Y: good tacos! could use a 2nd tortilla, especially in the veggie tacos. birria is yummy. red sauce is spicy and good. guac great, chips a bit too salty. i dont think they make their own tortillas? K not super into the chicken tacos, a bit understuffed, and nothing to write home about, but pork and chorizo were good. beans a bit salty but it worked as a whole. mexican chocolate is nice, sweet, smooth. not very complex.<br /> <br /> == Greek ==<br /> <br /> === Estiatorio Plaka: ===<br /> So good! pricey. https://www.estiatorioplaka.com everything is lovely. their sparkling orange wine is stunningly good. <br /> <br /> === Karellas: ===<br /> Y: hole in wall, casual, authentic Greek food! yum!<br /> <br /> ===== Samos: =====<br /> good!<br /> <br /> == Towson: ==<br /> <br /> === New Generation Hot Pot: ===<br /> Y: so so good! And easy for everyone to enjoy. <br /> <br /> === El Gran Pollo Peruvian: ===<br /> Y: all sauces good, green especially. yuca and plantains delicious. de-boned chicken is not as good as the whole chickens. <br /> <br /> <br /> == Ellicott City & Catonsville: ==<br /> <br /> === Umi Sushi: ===<br /> Y: always delicious. <br /> - Make reservations; they have a nice outdoor space<br /> <br /> === La Palapa: ===<br /> Y: always delicious.<br /> <br /> === Umami Mediterranean Kitchen: ===<br /> M: not KT's favorite. <br /> <br /> === Cake Wala: ===<br /> Y: tried the black forest cake--it was nice!<br /> <br /> <br /> == Future thoughts ==<br /> * Greektown: ikaros, zorba, pupuseria,<br /> * inca chicken<br /> * sajoma<br /> * shoyou<br /> * penny black<br /> * Cafe Los Suenos<br /> * Jong Kak<br /> * Kong pocha<br /> * La cuchara<br /> * Bodhi thai [fed hill]<br /> * be more thai<br /> * mali thai [glen burnie]<br /> * my thai<br /> * banthai<br /> * winli chinese & thai restaurant<br /> * thai landing [fancy]<br /> * Guildford hall brewery<br /> * Alma cocina latina<br /> * food market [hampden]<br /> * bluebird cocktail room (fun! dark! weird ice charges)<br /> * le comptoir du vin<br /> * Union brewery<br /> * Waverly brewery<br /> * Nepenthe<br /> * Samos [cash only]: good!<br /> * Be One Korean bbq: not bad.<br /> * Peabody Heights: rare dark beers are good! arcades best!<br /> * Good Neighbor: heard good things, wish to go.<br /> * Ni Hao Baltimore: wish to go one day; heard good things, prepare to spend a lot of money. (went before a restructuring. enjoyed!)<br /> * Horus Cafe<br /> * king of koshary<br /> * hey daddies jamaican https://www.heydaddys.com/ <br /> * home maid brunch on key highway www.homemaidbrunch.com<br /> * koshary corner [columbia]<br /> * gunther & co [fancy]<br /> * cosima [fancy]<br /> * chachis chicken in faddensonen [from clavel] (yum, limited, hunger is the best sauce)<br /> * silver queen (high quality diner, make reservations)<br /> * water for chocolate [signature experience suggested]<br /> * blacksauce kitchen [enjoyed take out before]<br /> * sally o (elevated comfort food)<br /> * foraged [hyperseasonal, tiny plates]<br /> * puerto 511<br /> * harbor tandoor<br /> * mama rosa's [filipino]<br /> <br /> Ellicott City:<br /> * Korean Way area<br /> * Bon Chon<br /> * Honey Pig<br /> * Lotte Plaza food courts<br /> * Iron Age<br /> * New hot pot and korean bbq in H Mart location.<br /> <br /> == CLOSED. == <br /> === Thai Arroy: === <br /> Y： Very delicious! Has mock duck. all the dishes have their own distinct flavors. drunken noodles, v good, maybe next time ask for vegetables in (has a lot of egg). mr green is earthy and yum.<br /> <br /> === Noona's ===<br /> Y: A Winner! good sauce, crust (excellent crust!), toppings. the mushrooms are fantastic. (sadly this is no longer the case after new owners)<br /> <br /> === Paulie Gees Hampden: ===<br /> Y: very good. not much cheese, NY style, high quality. quite thin crust. droopy crust, maybe wont hold toppings well. no delivery. (hidden) back room bar. cute industrial building, warm and nice. .</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=9 Recipes 2025-03-07T16:24:59Z

<p>Kerowyn: /* Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion */</p> <hr /> <div>= Recipes =<br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion ==<br /> Chicken wet rub: <br /> <br /> * ~1.5 lb chicken breast<br /> * 1 tsp salt<br /> * 1 tsp paprika<br /> * 1 tsp smoked paprika<br /> * 1 tsp oregano<br /> * 1 tsp garlic granules<br /> * 1/2 - 1 tsp cumin<br /> * 1/2 tsp black pepper<br /> * 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> * 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> * 1 medium onion (diced)<br /> * 15g / 1 Tbsp butter<br /> * 1 red pepper (diced)<br /> * 2 padron peppers (thinly sliced)<br /> * 4+ garlic cloves (minced)<br /> * 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]<br /> * 15g / 1 Tbsp tomato paste<br /> * 3 tsp oregano<br /> * 1 tsp paprika<br /> * 1 tsp sumac<br /> * 1/2-2 tsp pul biber [aka aleppo pepper]<br /> * 1/2 tsp black pepper<br /> * 1/4 tsp salt (will vary depending on how salty pasta water is)<br /> * 300-400 ml pasta water [added stock already in]<br /> * 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=8 Recipes 2025-03-07T16:23:06Z

<p>Kerowyn: /* Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion */</p> <hr /> <div>= Recipes =<br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion ==<br /> Chicken wet rub: <br /> <br /> ~1.5 lb chicken breast <br /> <br /> 1 tsp salt <br /> <br /> 1 tsp paprika<br /> <br /> 1 tsp smoked paprika <br /> <br /> 1 tsp oregano <br /> <br /> 1 tsp garlic granules <br /> <br /> 1/2 - 1 tsp cumin <br /> <br /> 1/2 tsp black pepper <br /> <br /> 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> <br /> 1 medium onion (diced) <br /> <br /> 15g / 1 Tbsp butter <br /> <br /> 1 red pepper (diced) <br /> <br /> 2 padron peppers (thinly sliced) <br /> <br /> 4+ garlic cloves (minced) <br /> <br /> 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp] <br /> <br /> 15g / 1 Tbsp tomato paste <br /> <br /> 3 tsp oregano <br /> <br /> 1 tsp paprika <br /> <br /> 1 tsp sumac <br /> <br /> 1/2-2 tsp pul biber [aka aleppo pepper] <br /> <br /> 1/2 tsp black pepper <br /> <br /> 1/4 tsp salt (will vary depending on how salty pasta water is) <br /> <br /> 300-400 ml pasta water [added stock already in] <br /> <br /> 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.</div>

Kerowyn https://wiki.essentialcatfunctions.org/index.php?title=Recipes&diff=7 Recipes 2025-03-07T16:22:01Z

<p>Kerowyn: /* Recipes */</p> <hr /> <div>= Recipes =<br /> <br /> == Vegan Corn Chowder ==<br /> * 4-5 cups fresh sweet corn<br /> * 4 cups potatoes (Yukon Golds ideally)<br /> * 1 medium onion, chopped<br /> * 1 poblano pepper (or other pepper)<br /> * Fresh garlic to taste<br /> * 1 can light coconut milk<br /> * 2.5 cups stock<br /> <br /> Saute the veg in some olive oil, add coconut milk & stock. Simmer until<br /> potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half<br /> until creamy. Serve sprinkled with cilantro and scallions.<br /> <br /> == Potato Leek Soup ==<br /> * 3 big leeks<br /> * Potatoes, probably 4 cups<br /> * Optionally an onion, if you're short on leeks<br /> * Stock or broth<br /> <br /> Saute alliums in butter until soft. Add potatoes, cook a minute or two to<br /> coat. Add broth, enough to cover the veg. Simmer until potatoes are well<br /> cooked, about an hour. Blend about half until creamy.<br /> <br /> == Camp Slaw ==<br /> * 1-3 cups red and/or green cabbage<br /> * Up to half as much volume as cabbage in turnips, carrots, kohlrabi<br /> * Apple cider or white vinegar<br /> * lemon juice<br /> * Olive or canola oil<br /> * sumac<br /> * salt, pepper<br /> * pinch of white sugar, to taste to balance the sours.<br /> <br /> Shred veggies and mix in bowl or gallon freezer bag.<br /> Mix dressing ingredients to taste in a mason jar.<br /> 10 minutes to 1 day before serving, mix in the dressing.<br /> <br /> == '''Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion''' ==<br /> Chicken wet rub: <br /> <br /> ~1.5 lb chicken breast <br /> <br /> 1 tsp salt <br /> <br /> 1 tsp paprika<br /> <br /> 1 tsp smoked paprika <br /> <br /> 1 tsp oregano <br /> <br /> 1 tsp garlic granules <br /> <br /> 1/2 - 1 tsp cumin <br /> <br /> 1/2 tsp black pepper <br /> <br /> 2 tbsp olive oil<br /> <br /> Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.<br /> <br /> ~<br /> <br /> Pasta and sauce: <br /> <br /> 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water<br /> <br /> 1 medium onion (diced) <br /> <br /> 15g / 1 Tbsp butter <br /> <br /> 1 red pepper (diced) <br /> <br /> 2 padron peppers (thinly sliced) <br /> <br /> 4+ garlic cloves (minced) <br /> <br /> 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp] <br /> <br /> 15g / 1 Tbsp tomato paste <br /> <br /> 3 tsp oregano <br /> <br /> 1 tsp paprika <br /> <br /> 1 tsp sumac <br /> <br /> 1/2-2 tsp pul biber [aka aleppo pepper] <br /> <br /> 1/2 tsp black pepper <br /> <br /> 1/4 tsp salt (will vary depending on how salty pasta water is) <br /> <br /> 300-400 ml pasta water [added stock already in] <br /> <br /> 45g/3-4 Tbsp yogurt<br /> <br /> Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.</div>

Kerowyn