TSE

I visited Nando's in Canada and have to say that I do not share the sentiment of Adam and synaesthesia. The location I visited was nothing more than a fast food chain restaurant with average chicken and a couple spicy (but not terribly interesting) sauces. I was actually pretty disappointed when I heard that they were opening a Nando's here as opposed to another good bar, which Chinatown is still in need of to go along with Proof and PS7s. Hopefully this location turns out better than the one I went to, but my hopes are anything but high.

Or maybe it's Baltimore's Berger cookie?

Memorial Day variations of the domestic pig and Catalan inspired grub

Maker's, rocks, thunderstorm.

(how on earth did Boulevard get on this list- it feels far past its prime)

American buttercream: confectioner's sugar whipped with butter (grainy and boring)

Cupcakes are now $3 a piece and is starting to taste like boxed cake mix.

I'm just realizing that overall, I'm not a huge fan of buttercream frosting.

Does anyone know if the tots at the foggy bottom location are as good as those at the original? And what do they do to those tots anyway to make them so good?!

Parking at 2Amy's isn't so bad if you're willing to walk a bit- try over by Burka's. Even if you don't mind walking in Georgetown, it's still much more of a craps shoot on any given night.

There's always the make your own approach...

Also, what would be a suitable container for outside storage of this amount of charcoal?

Are coal bins still available in this country?

My menu multi-course (and multi-city) menu:

Prosciutto with olive oil and chestnuts at Delfina in SF.

Seared Scallop with cauliflower puree at Redd in Yountville.

Bigoli with Maine lobster at Spiaggia in Chicago.

Suckling pig at Komi (highlight of the year)!

Manchego flan at Coi in SF.

Good food year!

Well, I've actually been to one (in Frankfurt), and it was pretty good iirc, though they did offer certain ingredient combinations that one often encounters in the German Italian restaurants and might seem odd to the American eye. This isn't necessarily a bad thing, as it suits the "national palate." On a broader note, take Joe H's advice and lay off German food- I've had some of the best meals of my life in Germany and Austria (which I would argue has a completely separate cuisine even if it gets lumped in with d-land a lot of time).

Snail croquetter on a celry root sauce? Is this an Italian dish ? From which region ?

ETA: What I mean is, why the long face? Is it so bad that the chef would prepare dishes outside of a narrowly proscribed culinary bandwith?

On the non-bulk front, I've always been impressed with TJ's nut offerings, especially the pecans and pistachios.

ETA: the Georgetown (Wisc. Ave) Safeway has bulk nuts.

So for the non-parents (or non peanut allergy familiar) out there like me, just to clarify, let me get this right. In some schools parents are prohibited from sending a pb&j sandwich in a lunch for their own non-allergic child?

We need to get her to start posting here! I mean, she's hardly anonymous at this point...

I'm waiting for the divey-ness to develop. It's not there yet by a long shot, but I'll be going regularly until they're grime enough...

A piece of bleu d'auvergne and baguette de campagne.

goldfish crackers, cheddar (why have they started putting penguins in with the goldfish? )

Beer: the only beer I've had there is PBR in a can....It's a dive, yes. I like it.

Alright, my guess was confirmed, this is definitely my kind of place.

Went by Solly's last night on the way back from the 930 club. Anyone been and have comments- beer/atmosphere/food?

Am I the only one that sees a serious problem with a non-bbq restaurant that has the word "pit" in its name?

I will try the baking soda next time.

It's almost like a different restaurant, and not good.

Recently I read an article(I cant remember where or seem to track it down for that matter) where either the CEO or Chief Marketing Officer said that Burger King was embracing the gluttony of fast food while other chains were moving away from it.