Monday, April 20, 2015

Doraville: Tempo Doeloe

Indonesian food is one of the hidden treasures of Buford Highway. Tempo Doeloe is a little hard to find, nestled in one of those two-story strip malls that line the highway in Doraville. It is a very simple, cafeteria style place where you bus your own table. A small Indonesian grocery store is attached; they seem to specialize in sauces, something that I will have to try.

My lunch was a beef plate. (Actually, I'm not sure that is what I ordered, but I enjoyed it.) Underneath that peanut sauce is bean sprouts and green vegetables. The beef was a little dry, but overall this was a hearty, satisfying, and fairly healthy meal. Of course, I'm always a sucker for peanut sauce...

Tempo Doeloe on Urbanspoon

LGA: Prime

Prime is located just inside security in Terminal D. It's a big restaurant. I ate at the counter and used their tablet system to order my meal.

I ordered roast chicken. A few spots on the bottom were overcooked to the charcoal level. The rest of the chicken was a little dry.

Taste of Prime on Urbanspoon

Saturday, April 11, 2015

Cleveland GA: Yonah Burger

Yonah Burger (great name, by the way) is on the Cleveland-Helen highway. I've driven by several times but this is my first visit. Unfortunately, it took about 45 minutes to get my burger from the time I stepped into the line. The workflows in the kitchen seemed to be inefficient. The napkins were located at the other end of the restaurant from the condiments.

In addition to my burger, I also managed to try a few onion rings. Don't worry, the full order is more than this. Both the rings and the burger were fine, although not spectacular. The burger had a nice texture to it with a little char on the outside. They aren't very big, so if you are hungry, think about ordering a double.

Yonah Burger on Urbanspoon

Dunwoody: C'om Dunwoody Vietnamese Grill

I met Grant and Marie for a lovely dinner at C'om. The interior is very well appointed and the service is extremely gracious. The food is Vietnamese with the occasional twist; of course, even standard Vietnamese food has a noticeable French influence. Here are a few of the dishes we tried.

Cơm Dunwoody Vietnamese Grill on Urbanspoon

Thursday, April 9, 2015

Grinding Your Own Whole Wheat Flour

I finally bought a grain mill after thinking about it for several years. This move isn't quite as extreme as it may seem. Whole wheat berries last for thousands of years. But once you grind them, the oils start to decay immediately. After a couple of days, the oils that give the flour both its nutrition and taste are in pretty sad shape. Since I bake all my own bread and it's all whole wheat (minus the occasional baguette), I decided that grinding my own whole wheat flour made sense.

Here are some wheat berries in the grinder. (Note that I didn't buy a hand-crank mill. I may be eccentric but I'm not crazy.) The mill grinds 12 ounces of grain in 2 or 3 minutes. It makes a high-pitched whine a little like a dentist's drill. The flour that comes out is extremely fine. The first time I ran the grinder, I didn't seal everything correctly and my kitchen started to look like a woodshop with all the flour dust flying around. Even when you use the mill properly, a little flour tends to escape. The ground flour smells like cereal.

Here is the first loaf...

And here is a slice. The fine flour gives the bread a very fine texture that one usually doesn't associate with whole wheat. I think it also tastes a little richer than bread made from older flour. It's a subtle difference but I think it's there.

This procedure isn't for the faint of heart nor for neat freaks. But I've baked two loaves now and the second one tasted even better than the first. I think I will be able to keep this up; grinding the flour takes a few more minutes, not bad for the one or two loaves per week that I bake. I look forward to giving my copy of King Arthur Flour Whole Grain Baking a workout.

Doraville: BBQ Corner 2

I had a chance to pay a repeat visit to BBQ Corner 2 on Buford Highway. The decor includes a fish tank but in general could use a refresh. The service was pleasant and efficient. The restaurant is open very late. I've never been there late at night---could be an interesting foray some time.

I ordered pork and salt baked chicken. The chicken was moist and came off the bone with just a little tug. The pork was fine, although perhaps uninspired.

BBQ Corner 2 on Urbanspoon

Wednesday, April 8, 2015

Hapeville: Drip

Hapeville is a pretty little Southern town nestled next to the world's busiest airport. This is a particularly beautiful time of year to be there. The trees are in full blossom, giving perfect frames for the solid, comfortable houses and the red clay brick businesses. Downtown Hapeville is a classic railroad town lined up along the railroad tracks.

Drip is in the old A&P right in the center of the business district. The decor mixes modern design with some southern touches. The deer head gives the place a bit of a Southern hunting vibe.

They serve two kinds of brew coffee: light and dark roast. The light roast is a single-plantation variety with lots of flavor. I didn't have a chance to try their baked goods but they had a lineup of Southern classics: peach pie, pecan pie, red velvet cake. Makes you want to sit down and take it easy...

Drip on Urbanspoon