Food chat: Try subbing versatile miso if you don t have oyster sauce
The Washington Post
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Lentil-miso gravy.Photo for The Washington Post by Deb Lindsey
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: I ve promised a chicken stir-fry that is made with oyster sauce, soy sauce, brown sugar, rice vinegar and olive oil. But I ve got no oyster sauce (or oysters)! Is there an easy-ish substitute?
A: Do you have any fish sauce hanging around? That would get you a little bit of a similar flavor. Miso would also give you some fermented flavor. Even some rehydrated dried mushrooms and some of their soaking liquid could work. Otherwise, just do a little extra soy sauce.
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Now that s room service: What it s like to check into a hotel just for dinner
Tom Sietsema, The Washington Post
Feb. 12, 2021
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1of3Executive chef Patrick Curran in one of the repurposed guest rooms.Photo for The Washington Post by Deb LindseyShow MoreShow Less
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WASHINGTON - In the olden days - you know, before 2020 - chefs were judged primarily on what they put on a plate. Now, safety-conscious diners are just as invested in where the food is served. Since the pandemic, I ve eaten in parking lots, greenhouses, tents, restaurants whose roofs can retract and streets converted into alfresco dining rooms. But it wasn t until January that I checked into a hotel with the sole aim of eating dinner in a guest room whose bed was removed to make way for a table and chairs.
Takeout takeaways
Our restaurant critic looks into the challenges of carryout and shares his strategies for making the most of the to-go experience By David Hagedorn |
February 8, 2021
Lamb chops and crabcakes are among the to-go items offered at Real Nutritious Food in Chevy Chase, D.C. Photo by Deb Lindsey
The last meal I ate inside a Bethesda restaurant was in early March 2020 at Cubano’s, which I wrote about in my most recent review as Bethesda Magazine’s restaurant critic. As COVID-19 and a stay-at-home order descended on us, I was fine, even happy, with cooking at home. I’m a former chef, and cooking for myself is something I rarely had the opportunity to do.
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