TSE

I'm sure it was awesome, but there's something about getting a burrito that's delivered to you while sitting down at a "real restaurant" that just seems wrong to me.

Or you could take a blowtorch to a cast iron pan until it glows. I wonder what would happen to the steak if you tried to cook it at that temperature.

Make Salzstangen instead? Seriously, though: take your dough ropes and lift them in the middle so they drape down evenly and put back down onto your work area so that both sides are very close and parallel to one another. Lightly pressing with one hand on both sides about a fifth to a quarter of the way twist the loose ends with the free hand and then pull them outward. Now lift the loop side and spread it as you fold it towards you and place it past the free ends of the dough. Lift up the free ends and stick them onto the loop and even out the shape. It sounds really elementary, I know, but as you've discovered it takes a lot of practice I'm definitely not one of those people that can just flip them around in the air a couple of times and lay down a perfectly shaped pretzel.I'd also consider using this recipe, particularly because it involves boiling them in alkali solution, which produces a wonderful crust. This is method produces what the Germans call Laugengebäck, which rocks.

Reduced in free-range pans on a cruelty-free burner, I hope.

Yeah, it's around there for a while, and while spare, it's far more informative than Komi's...

Bistro Lepic is right there above R st. on Wisconsion.

Bucheron and...Ak mak

If you pair them with an airplane bottle of Jack, I say go for it.

I've never understood this- isn't it bad for business?

Funny, I would describe it as a stench...

This Best Bites (Washingtonian food blog) post makes a somewhat rhetorical aside regarding homemade Halloween candy. When I was of trick-or-treating age, my parents inspected my candy (no doubt taking a few pieces for themselves), and on a couple of occasions, discarded what they viewed as of questionable safety. This made me wonder: what do DR.com parents think of allowing their children to eat homemade treats given out at neighborhood houses on Halloween? Were my parents paranoid or prudent?

Or: leave the cap partially undone so that your father thinks that it evaporated. Still doesn't know.

Did you get this at the deli counter or was it prepackaged?

Humbolt Fog on a homemade baguette and some medjool dates

So did anyone actually go?

Seriously. If there's any place in this town where being known would help, I'd imagine it'd be buck's. I can imagine that they'd manage to "find" a couple of menu items that they had been out of for other patrons. I love the place, btw!

My mom went there right after they opened and thought is was a bit scene-y and the food was passable but forgetable. She said that a couple of friends have been since and raved about it, so bascially I have nothing notable to say.

Too funny- but I think it's pretty obvious that people's attitudes toward animals exist along a continuum. Fish are gross looking when alive to a lot of people, but a cute yitto calf's eyes are so big and human-like.

Which is just plain silly- the guy that invented the stuff was actually the one that set up the joint venture with Kraft to market it only a couple years later.

Safeway sells Smithfield brand smoked pork chops, though I haven't actually tried them. My guess is that they're bascially like smoked ham, so that might be an acceptable substitute.

I found it to be well written but hardly revelatory. For those that aren't quite as obsessed as myself with the history of food (and the attendant personalities) in the U.S. over the past few decades, though, it would be a good primer.

Exactement! Super slice... oh yeah, you can get those by that Rotterdam falafel place... ETA: Didn't the City Paper's article on jumbo slice have a nutritional analysis in it? Anyone remember the results?

"Super" slice- qu'est-ce-que-c'est?

This is ingenious on the part of the porcini packer- all of the little bits that crumbled off in the packing process can be collected (or swept off floor ) and still be sold! Brilliant!ETA: Zora, do you recall the price differential between the dried whole porcinis and the dust?

I wonder if one could arrange for endless grilled cheese sandwiches to go with the bottomless tomato soup...