#maketto

[therealamberchia]

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[mixergiltron]

Summer in the City.

It's Summer in DC and with the heat and humidity climbing,a cool drink is just what you need. And if there's some alcohol in it,that'll just add to the fun. For this installment,I decided to go 'Tiki adjacent' with two of the five hottest summer drinks according to local bartenders. They might not be exactly Tiki,but the ingredients and flavors are what you would expect from good drinks at a proper Tiki bar. Enjoy!

Mix #194 Something Blue

2oz blanco tequila 3/4oz lime juice 1/2oz amaretto* 1/4oz blue curacao 1/4oz Demerara syrup black salt

Salt the rim of a glass. Shake all ingredients with ice and pour into glass.

*I used ‎Disaronno.

From bartender Darlin Kulla at The Grill,this margarita riff is very tequila forward and citrus-y tart. I actually added another quarter ounce of Demerara syrup. I also didn't salt the rim of my glass(not my thing). If you like tequila margaritas,give this a try. The blue color also makes for a cool looking party drink.

Mix #195 MF Zucca

2oz spiced rum 3/4oz passionfruit syrup 1/4oz amaro* 1/4oz lime juice

Shake with plenty of ice and pour into glass.

*I used Aperol.

Created by bartender Danny Gonzalez of Maketto,this is a very interesting drink. It's bitter on the nose,but very sweet tasting. Very nice. A complex tasting drink you could serve at parties to impress your guests. I used Sugar Hill spiced rum,but it's no longer available. I look forward to trying this with other spiced rums. I think it would be a good test bed for checking out the taste of a spiced rum in a cocktail. BTW,in case you're wondering where the drink's name comes from,the bar uses Rabarbaro Zucca as their amaro.

So Summer heat may be here,but there is relief. Stay cool folks.

[niyisplanfish]

The Importance Of Ethnic Food

When you think about quote-unquote ethnic food, it’s, like, an antiquated philosophy,” says Matt Wadiak, executive chef of Blue Apron, the begin-up subscription provider that deposits 3 million DIY dinner kits on American doorsteps each month. “It’s a weird detail to mention ‘ethnic meals’ nowadays.”

In any given week, Blue Apron is as in all likelihood to supply the products to prepare a North African tagine, Japanese soba salad and Vietnamese chook wings as it's miles to ship unique vintage school steak.

Still, Wadiak says, “I wasn’t positive while we commenced the company that humans could want to have interaction with the varieties of components I preferred to cook dinner dinner, and that I made at domestic.” But what he located, he says, modified into that “the marketplace has very a brilliant deal modified.” Millennials journey extra, and to more distant places; property eventually exist stateside for global factors; and there’s a whole worldwide of food journalism, from Anthony Bourdain’s televised travel exploits to cooking blogs, exposing diners to various food traditions.

It’s in that surroundings that Houston’s Underbelly, opened in 2012, has been capable of thrive. Chef Chris Shepherd’s reason changed into to serve the local meals; for him, that’s brisket, a Texas staple, however additionally tamales and dill-laced snapper on a bed of skinny rice noodles. Taken together, he argues, they’re an suitable for ingesting introduction to his city of extra than 2 million people, where colorful Vietnamese, Korean, African American and Latin American populations percentage the humid town terrain.

Shepherd calls his meals “New American creole,” and, like many cooks of so-referred to as New American food, he’s short to differentiate it from “fusion,” that relic of the 1980s and Nineties that resulted within the horrible idea to whip wasabi into mashed potatoes. “What I don’t want to do is bastardize or steal,” he says.

“This,” Shepherd explains, “is American meals. This is wherein the meals of our usa is going.”

Our American taste buds also are being profoundly stimulated by means of the use of a slew of 2nd-generation Americans, such as Los Angeles’s Roy Choi and New York’s David Chang and Jessi Singh, each of whom is serving international meals with out getting slapped with the ethnic label. In Washington, restaurants such as Filipino-flavored Purple Patch, Ethiopian restaurant Ethiopic, hip Cambodian-meets-Taiwanese outfit Maketto, Laotian Thip Khao and Peruvian Ocopa further defy the stereotypes foisted upon immigrant eateries. Their chefs are cooking the dishes of their background in good-looking spaces with exposed brick and Edison bulbs; human beings of all ethnicities may be placed eating internal.

Do some question the authenticity of such ingesting places, arguing they’re not “ethnic” sufficient? That they rate an excessive amount of? Absolutely — and that wishes to alternate, too.

Nearly all of us I spoke to entreated diners not to blanket the cuisines of dozens of immigrant companies with such commonplace labels as “ethnic,” or maybe “New American,” however to delve deeper into beginning tales, to have fun distinction. “My main difficulty,” says historian Twitty, “is, are the humans eating the meals appreciating the context?”

[paulpingminho]

[luckylemonade]

I photographed the roast duck lettuce wraps for the upcoming weekend special at Maketto.

[zip001]

@westeroswolf i do not know if you enjoy some fried chicken but one of my faves in the dc area is the chicken from maketto. it is crunchy, sweet, savory, spicy and a bit funky! here is the recipe.

Here is what I would do differently.

Use only egg whites (not egg yolk) and add two tablespoons of vodka to eggwash.

For the two tablespoons of 5 spice, I would add 1.5 tablespoon to the flour/potato starch mix and 0.5 tablespoon to the sauce (otherwise the sauce is too thick to coat the chicken).

I also add a tablespoon or so of rice wine vinegar to the sauce. I added to the sauce some chopped shallots and minced garlic too. I added some thinly sliced spicy red chili peppers to the sauce too.

the chicken did not get very crispy - i plan to reduce the amount of flour (from two cups to one cup) and replace some of it with combination of tempura mix and more potato starch (cup in total).

Ingredients:

1 pound chicken tenders

2 cups flour

½ cup of potato starch, preferably sweet potato starch

2 tablespoons Chinese five-spice blend

1 tablespoon chili oil

2 tablespoons honey

2 tablespoons fish sauce

2 eggs

Fresh herbs like basil and scallions

Fried shallots

Oil for frying

Step 1: Start by dredging your chicken. Beat eggs in a bowl and in a separate bowl, combine flour and potato starch. Dredge your chicken in the flour mix, then submerge in the beaten eggs, and then once more in the flour for a full coating. Set aside.

Step 2: To make the sauce, combine fish sauce, honey, chili oil, and Chinese five spice. Set aside.

Step 3: Heat the oil in a deep pan (or fryer if you have it) and fry prepared chicken until each piece is golden brown.

Step 4: Toss the chicken in the sauce. Plate and finish with fried shallots and fresh herbs. Enjoy immediately!

[photographingmypals]

Hamzat, Maketto, DC

[variousvina]

We turned the upstairs cafe at Maketto into a vinyl record shop because why the fuck not, ya know? 

[vinasana]

This photo has lived on my desktop for months since I took it. It was an impromptu photo in the café and I love the pour + light. Might start going this route for Instagram stories. 

[hemlockstreet]

Coffee w/ friends. #StillLearning #AllenVanNorden #AnatomyProjects #Maketto (at Maketto) https://www.instagram.com/p/BrSQDifhTvB/?utm_source=ig_tumblr_share&igshid=3810yoftfmrb

[coffeehouseconfessionalsblogs]

Maketto DC. Black eye

[girlnotmadeforthisworld]

Sometimes we just need to hear this from someone else

[shadow27]

Cyber trainers I'm coveting.

[racheljames]

From above • Polaroid Week, Spring 2017 ... Day 5 of 6, Polaroid 250 + FP-100c ... #polaroidweek #polaroidweek2017 #roidweek #polaroid250 #fp100c #instantfilm #analogfeatures #thefilmcommunity #filmisalive #heyfsc #ishootfilm #ladieswhoshootfilm #polapals #acreativedc #bythings #exploredc #fotodc #maketto #hstreetdc (at Maketto)

[paulpingminho]

[luckylemonade]

Cappuccino, Maketto