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What Are You Eating Right Now?


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#1 Heather

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Posted 25 July 2005 - 02:24 PM

Consider this is the gastro equivalent of "What are you wearing?" laugh.gif

Right now I'm eating a late lunch: a bagel thinly spread with cream cheese and piled with cold smoked wild salmon, slivers of vidalia onion, and very thin slices of brandywine tomato, pausing every few seconds to lick the tomato juice running down my arms.

What are you eating?



#2 thistle

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Posted 25 July 2005 - 02:48 PM

Late lunch also, after picking up the kids at summer school-in our quest to find a good Chinese place close by, my son suggested we try Hunan East, at the south end of Rt. 1 (Sacramento Shopping Center), close to Ft. Belvoir. After being stuck in traffic, after a school bus crash!, we went down & ordered fried dumplings (my son's benchmark), Hunan Shrimp, & Cashew Chicken-after a decent wait (they warned us the fried dumplings would be at least 20 minutes), we carried everything home & dove in-this will definitely be a takeout place, fried rice was PLAIN-no veg, just the way the kids like it, nice large portions, hunan shrimp not as hot as China Garden (over near Kingstown library), but still good-we've been feeling kind of left out, as we haven't found too many good take-out places where we've moved (south end of Rt. 1, close to Ft. Belvoir-good location for BRAC, but not much in the way of restaurants, wish I had the cash to finance one)...Thistle

#3 MicGSD

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Posted 29 July 2005 - 05:26 PM

Not eating - drinking a glass of Akakies, a Greek rose in honor of 24 hours until DH's vacation :P

#4 Al Dente

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Posted 29 July 2005 - 05:31 PM

I'm eating a martini.

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Seafood! The Mercedes of food!


#5 Heather

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Posted 29 July 2005 - 05:49 PM

I'm eating a martini.

Yum.

I'm eating a couple of squares of dark chocolate (72%) and drinking wine. Just what I needed.

#6 shogun

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Posted 29 July 2005 - 06:15 PM

Reheated half of a two day old chicken chimichanga from The Well Dressed Burrito and a Dickel and Coke.

For the future, is there a minimum standard for these things?
Matt Robinson

I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.

#7 Heather

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Posted 29 July 2005 - 06:19 PM

Reheated half of a two day old chicken chimichanga from The Well Dressed Burrito and a Dickel and Coke.

For the future, is there a minimum standard for these things?

Nope. Just curious. :P

#8 Monica Bhide

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Posted 29 July 2005 - 06:50 PM

Dove's chocolate icecream and hidden from the rest of the family a large jar of nutella

#9 jm chen

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Posted 02 August 2005 - 12:04 PM

Salad from the food bar across the street from my office. Romaine, carrots, mushrooms, green peas, red cabbage, scallions, blue cheese, cheddar, slivered almonds, and sunflower seeds. Lite Caesar dressing.

Very colorful.
Jael

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#10 shogun

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Posted 02 August 2005 - 12:17 PM

A Skor bar I had in my desk. So delicious.
Matt Robinson

I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.

#11 Mrs. B

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Posted 02 August 2005 - 12:23 PM

Leftover BBQ from JB's in S. MD, sunflower seeds and a Diet Coke.

#12 txaggie

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Posted 02 August 2005 - 01:26 PM

Leftovers -- black bean, corn, and cranberry salad and tomatoes with balsamic vinegar. Oh, and a couple of mini milky ways.

#13 JPW

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Posted 02 August 2005 - 01:59 PM

Rage, at the idiots I work with.

Joe
skewing old


#14 hillvalley

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Posted 03 August 2005 - 12:22 PM

My last bowl of Blueberries and Cream of the season :P
How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon

#15 bookluvingbabe

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Posted 03 August 2005 - 12:36 PM

A slightly underripe necartine from Reid's. ( I thought they were all at the perfect stage but clearly this one snuck in on me.) And it's too cold although it's been sitting in my totebag for 4 1/2 hours. :P

#16 Meaghan

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Posted 03 August 2005 - 12:56 PM

Hey, no more :wub: .

Me - :P

Sour Cream & Onion Pringles (1/3 Menos de Grasa que los Pringles Regulares) and Black Cherry Powerade Option from Rite Aid. Something is terribly wrong. I'm melting.

#17 Heather

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Posted 03 August 2005 - 01:03 PM

Pizza from CPK (I was at the mall to buy a baby gift and both kids wanted pizza :P ). Goat cheese, roasted red pepper & eggplant, and surprisingly good bacon. Just wish the sauce and crust weren't so sweet. With a San Pellegrino Aranciata.

#18 JPW

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Posted 03 August 2005 - 02:23 PM

Bile, raised by anger over the idiocy of co-workers (see above)

Goes well with a fifth of bourbon.

Joe
skewing old


#19 mdt

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Posted 03 August 2005 - 02:24 PM

Bile, raised by anger over the idiocy of co-workers (see above)

Goes well with a fifth of bourbon.

Do you need to click this?

#20 shogun

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Posted 03 August 2005 - 02:37 PM

Do you need to click this?

Not before me he's not..... :P
Matt Robinson

I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.

#21 Jacques Gastreaux

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Posted 03 August 2005 - 03:20 PM

Bile, raised by anger over the idiocy of co-workers (see above)

Goes well with a fifth of bourbon.

Or how about THIS?
Please unload all firearms and remove ski masks before entering establishment.

#22 CrescentFresh

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Posted 05 August 2005 - 05:04 PM

Seal Bay triple creme cheese that I just picked up from Cheesetique. I didn't see it in the case when I went in, but asked for it. It was already out on the back table where it had previously been cut for an earlier customer. That meant it was perfect goo and I bought the whole, albeit small, chunk.

It's now in my kitchen about half gone, accompanied simply by some WB Lanham bread that I bought yesterday at Penn Quarter market. Washing it down with a glass (and soon to be an entire bottle) of Ommegang belgian-style ale from Cooperstown, NY.

The Mrs. better get home soon, or she's going to miss out on the Seal Bay.
"Give me a Sandwich and a Douchebag and there's nothing I cannot do." -- Lord Salisbury

#23 hillvalley

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Posted 07 August 2005 - 08:30 PM

I'm alternating between Fun Dip and fruit juice filled wax soda bottles from Dylan's, my new favorite store :P

There's nothing like a sugar high at 9:30 on a Sunday
How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy

Just keep on smiling-Mrs. Brown

She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer


...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon

#24 jm chen

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Posted 08 August 2005 - 01:00 PM

Diet Coke With Lime and some chocolate from Montana that a guy brought in as a thank-you.

Too many disappointing centers in the chocolate, though. Lots of marshmallow ones. And one fruit jelly, ew. I'd rather have a box of See's, where I might occasionally alight upon the delicious sugary sweetness of unexpected marzipan.
Jael

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cooking up a storm: the SIMMER blog

#25 Heather

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Posted 08 August 2005 - 01:40 PM

A beef patty, and Raspberry Ice Crystal Light.

#26 DonRocks

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Posted 08 August 2005 - 03:24 PM

crow

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#27 starfish

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Posted 09 August 2005 - 01:18 PM

overly fried and overly salted oysters on a bed of ancient arugla, followed by a dried peice of tuna that was served rare - at least they got that part right. oddly it was paired with a poorly executed burre blanc and topped with a "sweet raisin chutney" which did nothing to compliment the flavors - what little there were. the plate was finished with truffled mash potatoes that had neither the hint of truffle or a single crystal of salt.

had a meeting at a restaurant and someone orderd for me as i was running late. note to self - be more punctual.

danny boylen

Owner - Cogito Ergo Sauté, a personal chef service


#28 DonRocks

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Posted 09 August 2005 - 01:22 PM

overly fried and overly salted oysters on a bed of ancient arugla, followed by a dried peice of tuna that was served rare - at least they got that part right.  oddly it was paired with a poorly executed burre blanc and topped with a "sweet raisin chutney" which did nothing to compliment the flavors - what little there were.  the  plate was finished with truffled mash potatoes that had neither the hint of truffle or a single crystal of salt.

Staff meal at Notti Bianche? :P

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#29 Meaghan

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Posted 09 August 2005 - 03:02 PM

Eating Shoots and Leaves

#30 MelGold

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Posted 09 August 2005 - 03:26 PM

Strawberry Tsunami from Jamba Juice (with a bit of a boost thrown in for good measure). I am giving an informational interview tonight - must stay awake!!!

#31 shogun

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Posted 09 August 2005 - 08:49 PM

Pre-bed snack of champions: chunks of Reggiano and balsamic vinegar, and life-giving, hangover-preventing water from the traditional Kozmo cup!
Matt Robinson

I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.

#32 Heather

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Posted 09 August 2005 - 08:55 PM

A little but of curried chicken salad, and a giant glass of water to counteract the 1 1/2 delightful gin concoctions drunk at Firefly.

#33 CrescentFresh

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Posted 10 August 2005 - 08:40 AM

hangover-preventing water from the traditional Kozmo cup!

I always used to use a Fribble glass from Friendly's. Sometimes two. :P
"Give me a Sandwich and a Douchebag and there's nothing I cannot do." -- Lord Salisbury

#34 jm chen

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Posted 10 August 2005 - 08:41 AM

A Frosted Brown Sugar Pop Tart.
Jael

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#35 Jacques Gastreaux

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Posted 10 August 2005 - 08:46 AM

A Frosted Brown Sugar Pop Tart.

Careful, you could get drummed out of DR.com for admitting to this.
Please unload all firearms and remove ski masks before entering establishment.

#36 JPW

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Posted 10 August 2005 - 08:54 AM

Pop Tarts Rule!
(Esp. the strawberry frosted ones)

Joe
skewing old


#37 bilrus

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Posted 10 August 2005 - 08:57 AM

Pop Tarts Rule!
(Esp. the strawberry frosted ones)

Those are second only to the cinammon ones.
Bill Russell

#38 Monica Bhide

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Posted 10 August 2005 - 09:04 AM

Strong coffee and honey roasted peanuts.

#39 jm chen

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Posted 10 August 2005 - 10:10 AM

Careful, you could get drummed out of DR.com for admitting to this.

Well, I didn't toast it, does that help? Are there Pop Tart Factions I need to watch out for?

The scary thing is, the huge box of Brown Sugars came with four free... I don't know if I can even say it...

Chocolate Chip Cookie Dough Pop Tarts.

:P
Jael

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#40 Free Wilma

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Posted 10 August 2005 - 12:04 PM

Pasta with "raw" heirloom tomato sauce and a fist full of fresh grated reggiano. I could eat this every day....and sometimes I do this time of year!

Laura Marshall


#41 mktye

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Posted 10 August 2005 - 12:48 PM

Bran flakes with 2% milk.
M. K. Tye

#42 mdt

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Posted 10 August 2005 - 12:49 PM

Bran flakes with 2% milk.

Did you make the flakes yourself? :P

#43 mktye

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Posted 10 August 2005 - 01:04 PM

Did you make the flakes yourself?  :P

Hmmm... yet another good idea mdt! :wub:
M. K. Tye

#44 shogun

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Posted 10 August 2005 - 02:12 PM

Delicious Pepto tablets following this afternoon's "Staff Appreciation Lunch Cruise" on the Odyssey.
Matt Robinson

I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.

#45 Barbara

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Posted 10 August 2005 - 04:40 PM

I'm eating a gin and tonic right this minute. However, for lunch I made a Bacon, Tomato, and BASIL sandwich. Does anybody else substitute basil for lettuce?

#46 starfish

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Posted 10 August 2005 - 05:17 PM

I'm eating a gin and tonic right this minute.  However, for lunch I made a Bacon, Tomato, and BASIL sandwich.  Does anybody else substitute basil for lettuce?

had not substituted basil for lettuce before today. i had that as a pre-shift snack, i made a few modifications though.
grilled soprasota, sliced proscutto, heirloom tomatoes, and fried basil, and a thin layer of garlic agliata on toasted flat bread.

danny boylen

Owner - Cogito Ergo Sauté, a personal chef service


#47 Barbara

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Posted 10 August 2005 - 09:42 PM

had not substituted basil for lettuce before today.  i had that as a pre-shift snack, i made a few modifications though.
grilled soprasota, sliced proscutto, heirloom tomatoes, and fried basil, and a thin layer of garlic agliata on toasted flat bread.

:P :wub: :P I don't have access to all of that. I'm thinkin' Pepperidge Farm "Italian" bread with Hellmann's mayo and whatever bacon is on sale at the Safeway and tomatoes from the farmers' market. (I buy a bag of basil every week at the farmers' market all during the summer--some of it goes bad before I can use it, but not often. I just think it adds such a wondeful flavor.)

#48 V.H.

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Posted 10 August 2005 - 10:49 PM

At the risk of sounding sad and pathetic, here goes...

Chicken Tikka Masala takeout in front of the computer in my hotel room in San Diego

Finishing it off with the free bottle of water and chocolate chip cookie they gave me when I checked in yesterday

Wishing I was brave enough to go have dinner at the bar by myself at a nice restaurant but there is no Palena here

#49 Free Wilma

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Posted 11 August 2005 - 11:35 AM

Lunch a la Madeline (that's my 10 year old daughter)

Quinoa topped with grilled veggies and "Mama Maddie's Zesty Vinegrette". she's quite the mix master. She used three kinds of fresh herbs, two types of vinegar, lemon, lime and pineapple juice. And you know what, it awesome! But I'm a little biased!

Laura Marshall


#50 JPW

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Posted 11 August 2005 - 11:57 AM

Fortune cookie from today's lunch.

"You are strong and brave"

Joe
skewing old





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