dmwine Posted May 7, 2006 Share Posted May 7, 2006 fyi - that DC Style clip is from 2005 (and don't get me started about how much they absolutely suck at paying freelancers). But I agree with you about missing the presence of Eunny Jang! Not to be too self-promotional, or anything but DC magazine (as opposed to DC Style) has much more extensive food coverage than either of the other two newcomers - including Amanda "Metrocurean" McClements for starpower wattage. AND they pay their freelancers. Link to comment Share on other sites More sharing options...
oliveDC Posted May 8, 2006 Share Posted May 8, 2006 Not to be too self-promotional, or anything but DC magazine (as opposed to DC Style) has much more extensive food coverage than either of the other two newcomers - including Amanda "Metrocurean" McClements for starpower wattage.AND they pay their freelancers. Aw, shucks, Dave. That's mighty nice of you. In case you need a reason to pick it up (look at boutiques, like Muleh), Dave has a great review in this month's DC of Maestro, and I've rounded up some views from Cathal and Eric Ziebold on offal and discussed the French-goes-downscale trend. (And that's all for self-promotion and getting in trouble for veering off this topic. ) Link to comment Share on other sites More sharing options...
DonRocks Posted May 8, 2006 Share Posted May 8, 2006 Not to be too self-promotional, or anything Ist yo' last name McIntyre o' McInCheez? Link to comment Share on other sites More sharing options...
dmwine Posted May 9, 2006 Author Share Posted May 9, 2006 Ist yo' last name McIntyre o' McInCheez? If I could be a cheese, please, I'd be ... ... an epaisse epoisse, fat and gooey ... a teleme what I'm doin' wrong, for goodness sake! ... a rumpled stilton ... ... a Velveeta -een rabbit ... (rarebit???) ... crying in my beer and morbid in my bier ... (ugh, that hurts even me!) ... a crotchety crottin ... a Medusa spy (Gorgon Zola) ... served always with a dark nut bread and a drizzle of acacia honey, or fig jam, and most likely a sweet wine. But most of all I'd be the ambrosial cheese I always look for when I gaze over the counter at the SS Whole Foods, that they had a year ago but never since ... Mt Tam. So when the hell is Cowgirl Creamery opening up??? Link to comment Share on other sites More sharing options...
mdt Posted May 9, 2006 Share Posted May 9, 2006 If I could be a cheese, please, I'd be ...... an epaisse epoisse, fat and gooey ... a teleme what I'm doin' wrong, for goodness sake! ... a rumpled stilton ... ... a Velveeta -een rabbit ... (rarebit???) ... crying in my beer and morbid in my bier ... (ugh, that hurts even me!) ... a crotchety crottin ... a Medusa spy (Gorgon Zola) ... served always with a dark nut bread and a drizzle of acacia honey, or fig jam, and most likely a sweet wine. But most of all I'd be the ambrosial cheese I always look for when I gaze over the counter at the SS Whole Foods, that they had a year ago but never since ... Mt Tam. So when the hell is Cowgirl Creamery opening up??? Doesn't Cheesetique sell it from time to time? Link to comment Share on other sites More sharing options...
goldenticket Posted May 9, 2006 Share Posted May 9, 2006 Doesn't Cheesetique sell it from time to time? They had it (Mt. Tam) on Saturday, along with a few other Cowgirl products. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 10, 2006 Share Posted May 10, 2006 I saw Mt. Tam a while back at the Organic Butcher of McLean. Link to comment Share on other sites More sharing options...
dmwine Posted May 12, 2006 Author Share Posted May 12, 2006 Darn! I'm stuck on the wrong side of the river again! FWIW, the Maestro review Amanda mentioned is accessible here. Link to comment Share on other sites More sharing options...
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