DanCole42

I can vouch for both the reuben and the vidalia onion dip. The reuben has an absolutely perfect bread-to-meat ratio (sorry, NYC) and the dip isn't just sour cream with onion powder: it's sweet and savory honest-to-gosh onions. And it's delish.

I tend to see things in black and white. If I enjoy it, I'll enjoy it and breeze past any flaws. If I hate it, then in my mind it has no redeeming qualities whatsoever. This "no gray area" habit can make me a challenging fellow to spend time with; it also means I often have trouble appearing credible when I'm giving an opinion. Knowing this, I spend a ton of energy thinking up a tiny flaw in an otherwise fantastic experience for the sole sake of upping my credibility and answering the nagging question: "there must have been something you didn't like!" I'm not going to do that here, because eating Tarver King's cooking at Patowmack is a perfect experience and appearing credible is less important than sharing the truth. Plus, my wife, who's much more grounded and wordly than me, also had the same feelings. The thing with the food... it's beautiful to look at (King's also an accomplished visual artist). It smells awesome. It's frikking delicious. But what always astounds me is that every dish doesn't taste like anything I've tasted before. You think you have this library of the thousands of flavors you've tasted in your life, but with Tarver the flavor is always something new and that makes for an exciting adventure. Even though all the flavors are new, somehow, they all manage to remind me of something: new yet familiar, they pick on my brain with nagging feelings of curiosity. Not, "what is that spice?" but more like, "I don't know what part of my brain is lighting up, but it's been lit up before, and it's good." "This tastes amazing, I've never had anything that tasted like this before, but it reminds me of something." It's like seeing Star Wars opening day in 1977: it's wonderful and your senses have never experienced anything like it, yet taps into your collective unconscious in a way that's awakening and familiar. Okay, that sounds really pretentious and froofy, but come on: it's just fun and awesome and delicious and you'll love it. If you haven't been to Patowmack since Tarver King's been there, go now: it's a fun, delicious, beautiful adventure. Here's the menu: Okay, one flaw: the menu got the date wrong. Of course, if that negatively impacts your meal, your brain is broken.

What can I say? We love Tarver King. Christmas morning was like an episode of Oprah: "You get a gift certificate to Patowmack! And YOU get a gift certificate to Patowmack! Everyone gets gift certificates to Patowmack!" Is this an underhanded way to ensure multiple visits throughout the year for my wife and I to our favorite chef on the planet? Maybe. Did Santa come through? Absolutely.

Not really related, but for the past couple of years I've gotten $200 worth of $2 bills at a time from the bank. Whenever I'm someplace with a tip jar (Bagel Buddies, Jersey Mike's, Chipotle, the Maryland Renaissance Faire) I toss in a handsome Jefferson. I used to just add the spare coins from the change, or toss in a dollar. But I figured with inflation I should up my game. Plus, people aren't used to seeing $2 bills, so more than the money I've seen folks get really excited: "Is that a $2 bill! Oh wow, my uncle used to give me those on my birthday!" or, where I'm regular, "Ah ha! So you're the $2 bill guy! Everyone here has been talking about them!" I'm not just tipping with money: I'm tipping with appreciation and the gift of happiness.

Is anyone familiar with this place? Is it a good program? http://www.tinlizziewineworks.com/ This year Santa gave me the option of going to adult space camp or making my own wine at Tin Lizzie Wineworks, and I can't decide!

Any recs on dog-friendly lodging for a weekend in Charlottesville wine country?

Money is no object. A foodie Japanophile wants to eat. Where do we go?

This is the first time in a long time that I've seen something on the Internet that's actually caused me to pause and stare with mouth agape (and I've seen some crazy shit on the Internet - including a cat playing the piano and a woman passing an octopus). It's also the first time in a long time that I've actually posted here (work's been nuts). Tarver will certainly be missed. Jordana and I made reservations for lunch this coming Saturday within five minutes of hearing the news. After September we plan to continue enjoying the Wavra's generous hospitality and gorgeous location. We'll also be making the trip to Patowmack as soon as Tarver gets settled. To quote Don, "the western Virginia suburbs have just staked a claim to being one of the finest dining areas in the United States."

What if I wanted good food, too? Does Bastille have a patio? What that fit the bill?

Looking for a place to lazily enjoy some late afternoon drinks outside in the shade. Cocktails, wine, beer, all good. Unhurried and delicious. A view of something (the river? historic buildings?) is nice, but not required. Arlingxandria is best, but DC will do in a pinch!

So ordinarily when I have people over for food and fun, I prefer a Saturday so I can spend all day cooking. If I'm forced by circumstance to host people during the week, my usual go-to is some kind of slow-cooked meat: BBQ, chili... anything that can be cooked well ahead of time in *bulk* and then reheated with some quick sides. But now I'm faced with a challenge: vegetarians. During the week. What can I cook for them that's delicious, fun, and be readily prepared ahead of time so that I can enjoy entertaining my guests and not rushing to get food on the table? Oh, and Mexican is preferred.

I've been asked to obtain some food for a group of 8-10 people at an office in Fair Lakes on Monday. Budget is around $100-$150. I'll be in meetings all morning and won't have time to run out and grab anything. Any suggestions for catering? Thanks!

Odds are I'll probably end up at one of my usual haunts (Trummer's, Orso, Ray's, Passionfish, Eventide, etc.), but I was curious of DR.com thinks I should try someplace new. My only criteria: 1) It should be geographically proximal to some of the restaurants I listed: i.e. somewhere roughly on the 66/267 corridor in NoVA between Chantilly and Rosslyn. Alexandria in exceptional cases. 2) I'd need to be able to find a table at 7, 7:30PM tonight. 3) I've had an exhausting week entertaining clients in big crowds 24 hours a day in Vegas, so preferably someplace leisurely and intimate. 4) I like cocktails. 5) My date is an attractive blonde. So, what do you think?

Okay, fair point, buuuuuuuuut... Cast iron is not a grade of steel, it's a method. I didn't say "galvanized steel," i just said "steel." As long as what you get is *just steel* you'll be fine. Galvanized steel is steel that's been coated in zinc, you'd probably have to specifically say "galvanized steel," and you probably can't even get it custom cut. They'd have to cut it, then galvanize it. Sheet steel. Easy peasy. Ask for SHEET STEEL. I also never said that my steel was stainless. Just a big ol' plate of steel. And no, it's not "food grade," but then technically neither is raw cheese or serrano ham. Stainless doesn't make it "food grade," either - just means it won't rust.

Measure your oven (width/length of shelf) so you know how big to get. You definitely don't want to get something too big for your oven! In terms of thickness, you can go 1/4 inch or 1/2 inch. The 1/2 inch will cook better, but it's heavy (40+ lbs), which is a consideration of your ability to lift and your oven shelf's ability to hold it. So you ask for a custom cut sheet of steel that's, for example, 18"x16"x0.5". I'd wash it before you use it, but other than that there's no more of a food safety issue than from using a cast-iron pan. It's just steel. You can even use it on top of your range (it even works with induction!) as a griddle, or freeze it and use it almost like an anti-griddle. Mine has even become seasoned just like a cast iron pan.

http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/04/09/trummers-on-main-taps-new-chef-and-more/ New chef!!!

It's this place, dummy: http://www.bmgmetals.com/contact_Manassas.php

I got a half inch, custom-cut steel slab from a local metal shop, unfortunately I am blanking on the name. Cost less than $50.

Longer than it took me to realize that Laundry wasn't worth the money (i.e. a couple of minutes).

My biggest concern about Inn at Little Washington is how unlikely it would be to make it onto the proper side of my Keller Line.

Add Bagel Buddies in Fair Lakes.

"Wegman's... Like $100 for a goose." "They are $150-180... from D'Artagnan." "Groff's Content... goose for sale at $10/lb." (~$70 for a 7lb bird) "Pecan Meadow Farm... GEESE whole -approx. 5 1/2 - 6 1/2 lb. - 7.00/lb." (~$45 per bird) This is an absolutely absurd range of prices, and to my mind a rare example where small/local is considerably less expensive than industrial. What the heck is going on here?

A good buddy sent me this: Hello 14 & U Street Market customers! We will be making a delivery to DC with our meats and eggs this Saturday, January 12, 2013. PLEASE TAKE NOTE TO THE DIFFERENT PLACE (from last year) TO PICK UP YOUR PRE-ORDERED ITEMS. We will be meeting at AMERICAN ICE COMPANY, 917 V Street NW, from 11:00 - 12:30. You will need to come inside the patio to pick up your order. The following products will be available: BEEF - steaks - fillet - $22.00/lb. New York Strip - $18.00/lb. porterhouse - $18.00/lb. t-bone - $16.00/lb. delmonico - $16.00/lb. rib steak - $14.00/lb. flat-iron - $12.00/lb. sirloin - $12.00/lb. sandwich steak - $9.00/lb. skirt and flank steaks - $12.00/lb. - LIMITED SUPPLY! roasts - approx. 2 -3 lb. rump - $8.50/lb. eye round - $8.50/lb. sirloin tip - $8.50/lb. brisket - $8.00/lb. chuck - $7.50/lb. short ribs - $6.00/lb. sausage - brat wurst -( large links) - $8.00/lb. sweet Italian - (large links) - $8.00/lb. hot Italian - (large links) - $8.00/lb. chorizo - (large links) - $9.00/lb. ground beef - $6.00/lb. bologna (sweet) - $9.00/lb. stewing cubes - $8.00/lb. kabobs - $9.00/lb. (cut from sirloin tip) liver -$3.00/lb. soup bones - $1.50/lb. LAMB loin chops - $16.00/lb. hearts - $5.00/lb. kidneys - $5.00/lb. liver - $3.00/lb. RABBIT ( 2 - 3 lbs.) - $7.00/lb. NARRAGANSETT TURKEYS 6 - 10 lbs. - $6.00/lb. GUINEA FOWL - approx. 3 lb. - $6.00/lb. CHICKEN whole - average (2 1/2 to 5 lb.) - $5.00/lb. hearts - 1/2 lb. - $2.50/bag liver - 1/2 lb. - $2.50/bag MUSCOVY DUCKS - (hens - approx. 3 lb.) whole - $6.00/lb. GEESE whole -approx. 5 1/2 - 6 1/2 lb. - 7.00/lb. BROWN CHICKEN EGGS - $5.00/dozen Jumbo - $6.00/doz. DUCK EGGS - $6.00/doz. DRIED HONEYCRISP APPLES - (sprinkled with cinnamon) - 1/4 lb. bag - $4.00 WE WILL ONLY BE DELIVERING WHAT IS PREORDERED. Please contact Daniel and Lois Shirk at (717)423-5365 or bluemountainbeef@juno.com by noon Friday, January 11 with all orders. We look forward to seeing you. Daniel and Lois Shirk Pecan Meadow Farm

Can anyone recommend a source for geese in the area? Wegman's near me has a ton, but the thing is that they've had a ton forever, so I can't really speak to the quality. Also, they're very expensive. Like $100 for a goose. That seems like they're gouging the foodie crowd. Any recs?

Don't be silly (or gracious and gentlemanly and generous). The stadium actually had really "hit the spot" fries.