Gary Tanigawa

FWIW, when eating at the Annandale location with a Korean friend, she said that the kim chee is usually "fresh" instead of fermented at tofu restaurants.

Unlike Las Vegas, I don't think there is free parking in AC casinos. There may be a discount if you are a loyal gambling customer, but I think it is about $5 per day or every time you park when you are not leaving the car overnight. There might not be a discount even if you are staying at the casino's hotel (e.g., Tropicana).

I don't think this should be treated as a touchy subject because there are no moral/religious aspects to the guest's picky eating. It appears clear from Dan's description that his friend is not observing kashrut if he is coming to eat what is coming out of a kitchen not under rabbinical supervision (and is known to eat shellfish and cheeseburgers). Dan has already said that he considers his guest to be a picky eater. Why respect what is essentially the guest making up his own version of Judaism? Dan also considers the vegetarian to be so as a dietary preference. Therefore, I would treat the situation as one where the host feels that it is his duty not to serve food that would make his guests aware that they were eating bacon or meat. If the guests are not aware of the presence of those ingredients, then there is no harm. Perhaps it is bad manners as observed above, but that judgment appears to require more knowledge of the social interactions between Dan and his guest .

from Corduroy's website: "Corduroy will be serving a 3 course prix-fixed New Year`s Eve menu on December, 31st, Wednesday 2008. Reservations are available between 5.30pm - 11.00pm. The price of the menu is $75 per person. All reservations must be confirmed with a credit card. To book a table please call Corduroy directly at 202 589 0699 or use our reservations link. Please plan no more than two hours for your New Year`s Eve dinner."

That possiblity is discussed here, which also announces a tasting at Peason's on December 17, 2008.

I recall that Buzz also does this on its condiment bar.

Corduroy's website says "***Lunch Service begins Wednesday, September 3, 2008."

Congratulations to you and your colleagues. I hope to visit soon!

No, it does not. A licensee cannot (i) sell beer to which wine, spirits or alcohol has been added or (ii) sell wine to which spirits or alcohol, or both, have been added, otherwise than as required in the manufacture thereof under Board regulations. "Alcohol" means the product known as ethyl or grain alcohol obtained by distillation of any fermented liquor, rectified either once or more often, whatever the origin, and shall include synthetic ethyl alcohol, but shall not include methyl alcohol and alcohol completely denatured in accordance with formulas approved by the government of the United States. "Beer" means any alcoholic beverage obtained by the fermentation of an infusion or decoction of barley, malt, and hops or of any similar products in drinkable water and containing one-half of one percent or more of alcohol by volume. "Spirits" means any beverage which contains alcohol obtained by distillation mixed with drinkable water and other substances, in solution, and includes, among other things, brandy, rum, whiskey, and gin, or any one or more of the last four named ingredients; but shall not include any such liquors completely denatured in accordance with formulas approved by the United States government. "Wine" means any alcoholic beverage obtained by the fermentation of the natural sugar content of fruits or other agricultural products containing (i) sugar, including honey and milk, either with or without additional sugar; (ii) one-half of one percent or more of alcohol by volume; and (iii) no product of distillation. The term includes any wine to which wine spirits have been added, as provided in the Internal Revenue Code, to make products commonly known as "fortified wine" which do not exceed an alcohol content of 21 percent by volume.

Link to story in New York Times. "The city has warned women who are pregnant or breast feeding and children not to eat fresh tuna, Chilean sea bass, swordfish, shark, grouper and other kinds of fish it describes as "too high in mercury." (Cooking fish has no effect on the mercury level.)" Bluefin tuna is especially hazardous, yellowtail tuna and smaller fish may be better.

Ozoni! How is it made where you are living Xochitl10?

Not "Kielbasa Factory" but there is this. This one is a bit scary. Perhaps you can persuade Kielbasa Factory to use Cafe Press to do a line of clothing with their logo .

Me! Having organized other non-DR outings, and though it was stated upthread, everyone on the list should commit themselves to attending, finding their replacement, or mailing $30 (or whatever is the final charge) to Don if they cannot attend. Don should not have to make good for a seat that went unused.

Alan Richman's interview of David Chang.

Thanks mktye. Some other titles I noticed (they may be recent arrivals outside the Gastronomic Sale) that others may want are Corriher's Cookwise and Kamman's The New Making of a Cook.

Kiyo said the same thing when I sat down at the bar and rattled off an order of sushi: "Take your time, I'm open until 2." Variety was limited (no toro, mirugai . . .), but he was very forthcoming on recommending what was good. Amaebi was very good and came with the fried heads. Sea urchin was good, but not great; he said he sources it from San Diego instead of Santa Barbara. His salmon skin handroll had its crunchiness emphasized by including gobo. Importantly the rice was nicely seasoned, appeared fresh (of course, I got there at 12:15 pm and lunch does not run as long as dinner, so I do not know if the rice is as good in the evening), and his use of wasabi was spot on for me. Portion size was also appropriate with rice a little smaller than your thumb and the fish a little bigger than a bite and a half. Price was very reasonable: mostly $4-6 for two pieces (uni might have been $8). I asked for his advice on finishing up, he liked the tai, and so I ordered it as sashimi. He served it with a "special" sauce that he claimed his American customers liked (shoyu, dashi, yuzu?). Total was $41 not including the tip for four (x2 pieces each) nigiri, one temaki, about ten pieces of sashimi, and one beer. Good service and nice atmosphere. Kiyo was personable and good natured, the opposite of the stand offish and formal sushi chef stereotype. He was engaged in conversations with regulars and soon included me on such subjects as how far out salmon should be caught before it was fit for raw consumption. Thanks for the recommendation jparrott. When I was leaving Kiyo asked me if I worked in the area. I told him that I was only visiting San Diego (I would have returned for lunch on the next day but he is not open for lunch on Saturday), but I came on the strong recommendation of one of his fans!

I'm interesting in trying the sushi and sashimi offerings, if they are available for lunch (I already have plans for dinner). Is there any reason, such as they only serve udon and bento boxes for lunch, not to go there for lunch this Friday?

A friend asked for simple fish preparations (no shark and no dairy-based sauces!) cooked in the oven on aluminum foil, and made sure to ask that the fish (perhaps with sides of steamed vegetables and a baked potato) be served on the same foil. So no problem with the food touching the plate beneath the foil. Most servers and cooks wanted to be accommodating, they just didn't know the rules. So my friend made it simple for them by choosing foods that can be prepared simply and by taking the concern out of using pots, pans and dishes. Of course, the knives, cooking utensils, cutting and cooking surfaces, and eating utensils would still be a problem. I never asked him about those since he appeared happy with the compromise and did not want to rock the boat.

I understand your point about more affordable options (hell, I would prefer cocktails closer to $5 than to $10 in any bar I visited), but I agree with dinwiddie that the price structure appears to be in line with a place calling itself a wine bar. I suspect BdC is not what Veritias' target demographic would consider a wine bar or a close substitute for the "experience" they are seeking . I take stronger issue with your initial critique of Veritas and your response after Alan posted his numbers. First, he stated 27 bottles are $40 or under so you are clearly wrong about there being only a couple. Instead you changed the argument by replying that only three or four are below $35. I suppose it is more the argument that dinwiddie and Waitman are having, but how many wines below $35 have you had in a tablecloth restaurant that are not plonk? They exist and hopefully those on the list at Veritas are not plonk, but they are hard to find in the varietals (cabernet, chardonnay) most customers are seeking, and three or four is probably a fair representation of their proportion in the market being served. How many in the target demographic will buy wines made from gamay or melon? Second, I counted eight glasses from the online list that are priced $8-9 so you are clearly wrong about there being two or three. But here I am not sure what you would like: to save $2? You might consider switching to fancy beer - not that there's anything wrong with that. Your desires do not seem realistic. BTW I have no feelings one way or the other about how Veritas does in this market. Dupont Circle is not a place I go to more than a few times a year.

I don't remember my mother going more than one week at room temperature, but she did not develop the mash as suggested by Xochitl10 (Tsuji's book is the best single source for Japanese cooking in English that I have seen). I also recall that she had bought a simple acrylic jar with a screw mechanism connected to an internal plate and extended out of the top. Instead of using a weight, as the vegetables released water into the pickling liquid, the pressure on the plate pressing against the vegetables was increased by turning the screw. Xochitl10, do you see such things still being sold in Japan?

Takuan is great stuff, albeit an acquired taste. According to Elizabeth Ando, the yellow color does not come from drying or nuka (rice bran) but from kuchinashi no mi (dried and pulverized gardenia seeds). I have never seen the latter sold but it appears from a Google search that it is sold as a natural dye in Japanese supermarkets.

I've enjoyed my visits to Vermilion under Tony Chittum. The last three times, I decided on having the four-course tasting menu ($50 for food/plus $20 for the optional four-wine pairings) because it had multiple items from the ala carte menu that I wanted to try (and I rolled in with a huge appetite). Not small portions like some tastings, but I do not think most people coming in with a normal appetite would feel stuffed. My one try with the wine pairings produced solid (if not surprising) choices. Vermilion also has seasonal cocktails that I have not tried. There is also a reserve wine list that I did not ask to see. Last night, the appetizer course was grilled octopus with a bean salad, the pasta course was a trout on fettucini, the meat course was two lamb chops with a cucumber salad, and the dessert course was cheesecake with figs. Courses were well paced for this solitary diner (some kitchens do not appear to appreciate that I eat quickly when alone ;-). I thought the cooking of the fish was perfect. Lots of flavor on the octopus without being tough or chewy; trout was cooked through without being dry. Server did not ask me how I wanted the lamb cooked (and I failed to tell her), but it was nicely medium rare to medium. The cheesecake was wonderfully light, not sure if it was the goat cheese or technique. Plating was attactive: straightforward without any "architectural" diversions. A link to the current (!) tasting menu.

Near the Westin (and therefore in the area of the BCEC), I liked the Daily Catch in the Moakley Federal Courthouse/Harborwalk. Lunch and dinner during the summer, but limited hours in the winter. When I was there, I did not realize the Legal Seafood Test Kitchen was nearby but it was recommended to me after I left Boston.

Kriedl sold Cafe Tirolo about a year ago. I tried it once a month later and it was okay (certainly better than Cafe Monti). But I haven't been to Cafe Tirolo lately.

Received an email this afternoon from Kaz Sushi: "I am so excited to let you know that we have just received today, belly of a 400 pound Boston Bluefin Tuna (Otoro) from Cape Cod. This is one of the most beautiful tuna I have ever seen." I recommend the O-toro sushi ($18 for two pieces), the chu-toro not as much.