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eatWashington

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    http://www.eatwashington.com
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  • Interests
    Ingredients - unusual, good, fresh, natural - where to find them, how to use them. Also food politics - the impact on our lives and health of decisions made by the industrial food business. For fun: eating out, cooking for friends and writing about food and travel for my web site, eatWashington.com. Love backpacking through good food countries. Recently spent a month in Cambodia, Laos, Vietnam and Northern Thailand. Wonderful people, amazing food. Also did some weeks through Egypt and Jordan. And a few days in Northern Portugal.
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Jack Bauer

Jack Bauer (25/123)

  1. I'm totally tickled pink suddenly to see eatWashington up there as a topic! I am still in DC, but on a fluctuating basis. My mother, who lives in the south of England, has developed dementia. Which means she's having a whale of a time flirting with every man of any age she sees, saying whatever she feels like regardless of consequence. She's as happy as a lamb. But I've had massively to step up my visits over to her from DC. She still lives at home but does stuff like giving away her pictures, jewelery, knick-knacks, to strangers who admire her garden, sending checks off to cover her Direct Debit payments. The utilities companies owe her so much credit she could buy several world cruises... So I decided to put eatWashington on hold as I wasn't keeping up to date enough with openings and closings of markets, restaurants, chef moves, etc. But I'm such a computer idiot I thought all I needed to do was stop paying my server. Which I did, not realizing that this would mean the site would disappear into the ether. Which it has, all 1000+ articles, all listings, all information. Forever, as far as I know. Which is devastating, as all I wanted was to give myself a breather while sorting out my mom. If anyone knows how to retrieve it, let me know, at watson.julia@gmail.com. --- [Can someone write Julia and tell her how to recover her site?]
  2. Not unless you buy it from a Halal Butcher.
  3. Who's this Michael? Aside from Wagshal's, Let's Meat on the Avenue, The Butcher's Block, Easter Market and The Organic Butcher, are there any other real butchers around?
  4. Marcella must have had a revisionary moment. The Classic Italian Cookbook states 4 1/2 ounces of flour to each egg but not to exceed that. I suspect my problem lies right there with that apparent excess. You're right! I really did do something wrong. Cement is inedible even when you've used cooking ingredients to make it.
  5. Your reaction has been eye-opening. Not only about my parsimony (I didn't realize pasta machines were quite as cheap as $25...) but about Marcella's balance. She dictates 4 1/2 ounces of flour per egg as against your almost half that amount. Anyway, I've now followed your instructions. And struck gold. I've just made 48 shredded-roast pork-and-tomato ragout-stuffed ravioli (left-over food, as you'll have guessed), listening to All Things Considered and the pasta has been like ironing silk! Came out thin as Kleenex under the rolling pin and I don't feel like I've had a gym work out (though perhaps I shouldn't celebrate that!). Thank you. Julia
  6. I've tried Marcella Hazan's recipe for hand-made pasta with 00 flour and with regular Giant flour. The 00 produced cement, the Giant was a little more malleable. She calls for 4 1/2 ounces of flour to each egg. I could get a bit more movement out of the mass when I reduced the flour by almost one ounce, adding it in when the paste stuck to the counter. I don't want to buy a pasta machine - Italian cooks have managed without them for centuries. Does anyone have a successful method for making a really thin sheet? It worked better with a splash of milk. But that wasn't what Marcella advocated... Julia
  7. It's great news to learn there's a place to get Jamie Stachowski's brilliant charcuterie! When he owned Restaurant K, he was one of the best chef interviews I ever did! I didn't have to open my mouth the whole hour! The anecdotes just poured out of him. Glad that he and Krystyna Ahrens of the KF have linked. (Slap me if I shouldn't direct you here, but she's a pretty interesting person too - http://www.eatwashington.com/article/the_kielbasa_factory Julia
  8. I thought Indian Spice and Appliances was now at 1065 W. Broad St., Falls Church, 703 532 1777...Julia
  9. It's easier, I think, to find India groceries in Virginia. But here's some I like in Maryland: Dana Bazaar, 1701 Rockville Pike, 301 231 7546, and 12829 Wisteria Drive, Germantown, sells fresh fruit and vegetables, and staple groceries from India, Pakistan and Bangladesh. Spice Lanka in Derwood is Sri Lankan and run by a really helpful owner. He's got unusual spices at reasonable prices. http://www.eatwashington.com/article/spice...vorite_markets/
  10. Yes, I read the Campari tale. Thanks for the Angostura Bitters explanation. I'm a little sad it's not made of beetles. Also because it means I pay for dinner...Perhaps I should insist we go to Oyamel for the cricket tacos...
  11. I have a dinner staked on whether or not Angostura Bitters contains beetles. I know there are a number of herbs in there, but is the squashed cochineal beetle one of the ingredients? It is - or perhaps was (I don't know if it's now banned) - in Campari.
  12. No, in my opinion. The few places that do serve it - there's a small Vietnamese restaurant on Del Ray Ave and another on Cordell - tone it down for Westerners. When you ask for herbs and Sriracha they look at you as if you were nuts. Pho without Sriracha? Case rests...The other dreadful place that does this is that Vietnamese place (called Nam, I think) opposite the Uptown Cinema on Conn Ave NW which claims to serve Pho, though only at lunch. For which we should be grateful.
  13. So that's what a top sirloin steak means! Who knew! As a Brit, certainly not me. I've been wondering how to ask for a rump steak - lo! these past 15 years I've lived here! Thank you! BTW, does anyone know any good butchers in NW? The wonderful Pam Ginsberg used to get you anything at Brookville Market on Conn Ave, from rattlesnake - if you had a mind for it - to a whole pig which I once dragged home in a supermarket trolley. Did wonders for sidewalk crowd control. But she moved to Wagshal's in Spring Valley and you have to mortgage your home to shop there. Julia, eatWashington
  14. Anyone tried the newly opened Co Co. Sala on F St NW? A huge amount of financing has gone into this space - a bar from Italy, mosaics, gas fired flames on the room dividers. Desserts and chocolates are beautiful. Of the 5 different dessert tasting menus we tried, the Italian Voyage is the least interesting. In each we were more excited by the savory elements - in the Aztec Experience an excellent enchilada with guava sauce which was more like a cube of membrillo. The chef is tackling everything from entrees like mac 'n cheese three ways to the desserts and chocolates. Hope he doesn't wear out...
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