Roti Mediterranean Grill Now Open in Rosslyn

I was out on a walk earlier today and noticed that the Roti restaurant on the corner of Wilson Boulevard and North Oak Street is now open. So I decide to give it a try.

You’re encouraged to design your own meal, and I was going to order a chicken sandwich with the hot S’hug (zhug) sauce and Spanish eggplant. But I noticed that the Sultan Sandwich came close (except it didn’t have the egg plant), so I ordered that. I also tried the Lemon Chicken Soup (which I think is avgolemono). For a drink, I had a bottle of Pomegranate Blue. It was a nice meal, especially the soup, and I am sure I’ll be back. A fine addition to the local restaurant scene in Rosslyn.

I asked them when they had opened, and it turns out that they opened just yesterday. I think next time I’ll try the Spanish eggplant.

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Rocket Fueled Baby Formula

A classic Thought Chain

CDC: Rocket fuel chemical found in baby formula

Reminds me of this Marvel super-hero, whose origin involves rocket fuel.

At the Chop’t salad bar that I frequent, there are three “rocket fuel” salad dressings under their “Spa” line: Rocket Fuel Dressing, Tex-Mex Rocket Fuel, and Thai Curry Rocket Fuel.

Peanut Butter, Bad and Good

King Nut recalls salmonella-tainted peanut butter.

Reminds me of the fact that William F. Buckley, Jr. was a big fan of peanut butter; his favored brand was Red Wing. Mr. Buckley was once challenged to write an Ode to Peanut Butter, but he declined. Still, J.M. La Salla of Cheshire, CT, tried his hand at it, with a favorable response from Mr. Buckley.

According to this, Red Wing is now called Carriage House.

As an aside, the first talk in the Bio3 Seminar Series at Georgetown University was on multivariate methods of analysis, which were demonstrated on microarray data of wild type and a mutant corA strain of Salmonella typhimurium.

Korean Sausage (Soondae)

This past Wednesday night I bought dinner at the Lotte on Wisteria Drive, in Germantown. My habit is to get a meat dish, usually “Spiced Pork,” and bibimbap, for the vegetables.

For some reason, I was feeling daring that night. Instead of the Spiced Pork, I thought I’d try the “Korean Style Sausage.” It looked exactly like this, and came with a sort of seasoned salt, as well as a dipping sauce that had what looked like little shrimp floating in it. The sausage wasn’t bad, although I think using both the seasoned salt and the dipping sauce made it a little too salty.

The next day, out of curiousity, I Googled “Korean Sausage,” and found out exactly what was in soondae. I then found myself curiously less enthusiastic about eating it! My thought chain started darting from peristaltic waves of ropes of intestines, to chyme, to the Crypts of Lieberk├╝hn, and then it was all over. I had lost my appetite.

YouTube video of jejunal peristaltic waves

It’s funny how cognition can color the sense of taste. Almost like synesthesia (okay, not quite).

I surrendered and tossed the remaining sausage. Then I went back to Lotte and bought spiced pork to go with the remaining bibimbap.

It’s true what they say about sausage: you don’t want to know how it’s made.

Published in: on 10 January 2009 at 8:41 am  Leave a Comment  
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Ascione’s Spaghetti

  • 1 lb. to 1.5 lb Italian Sausage (hot or mild, as you prefer), cut into 2″ pieces
  • 1 small onion, chopped
  • 1 clove garlic, minced (can substitute 1 tsp. garlic powder)
  • 1 large (28 oz.?) can tomato puree & 1.5 cans water
  • 2 small cans tomato paste
  • salt & pepper to taste
  • 2 Tbls. Romano cheese
  • Brown sausage with a little water in a large saucepan. When almost brown, add onion & garlic. Finish browning – do not burn! Add remaining ingredients, bring to boil, then reduce heat to simmer 1.5 to 2 hours. Add meatballs 15-20 after the sauce starts to boil.

    For the meatballs:

  • 1 lb. ground beef
  • 1 small clove garlic, minced
  • black pepper to taste
  • 1/4 cup Italian flavored breadcrumbs
  • 2 eggs, beaten
  • 2 tsp. chopped parsley
  • 1 tsp. salt or to taste
  • Mix ingredients thoroughly. Roll into 1.5 oz balls and place on baking sheet. Bake in 350 degree oven until slightly brown, about 20 minutes, turning at halfway point.

    Modifications:

    We add a little sugar to the sauce to cut the acidity of the tomato; 1-2 Tbls. to taste. Add Italian seasonings to taste: oregano, basil, thyme.

    History:

    My family got this recipe from an Italian family when we were living in New Wilmington, PA, and going to school (grades 3 through 8 for me) in nearby New Castle, PA, in the mid-1970’s. One of my friends in 8th grade was C. Ascione. Her mom would have the group over to their house after play practices, project meetings, etc. and I always came home raving about her food! This is one of the recipes that my mom got from Mrs. Ascione. I wonder whether the Ascione family is still there in New Castle.

    This is one of the dishes my sister makes during her “Marathon Cooking” sessions. If you’re going to chop onions, you may as well chop several. Make the sauce but don’t add the meatballs. Divide the sauce (and sausage) into freezer safe containers. Wrap the meatballs in foil. Freeze. Heats up quickly for easy weeknight dinners!

    Also: How To Eat Spaghetti

    Published in: on 10 December 2008 at 3:03 pm  Comments (1)  
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