Jonathan

i want them to taste like the original

maybe sietesma didn't get scooped. maybe said restraunteur called both kliman and sietesma to get the publicity rolling, and kliman's chat-blog happened to be a day earlier.

i thought about it all day, and as the day grew longer, more and more i realized how stupid i was for believing it for even a second....even if i was really, really tired when i read it. mmmmmmmmmm, penguin liver with the Nuge.

how crazy is this article? i almost question its credibility.

You all will not believe this....its long, but read it all. http://phoenixnewtimes.com/Issues/2006-05-...ture_print.html

eah, no plantains...i went with the yuca and the frijoles. eating there makes me chuckle inside when i think of all the fools at boston market and chicken out paying much more for a far more inferior product.

i went to a place called Super Chicken (2531 Ennalls Ave.; in Wheaton next to El Pollo Rico) and found the chicken to be some of the best I have ever had. 1/2 chicken, and 2 sides were $5.50. unbelievable value. thought it was better than the meal i had at el pollo rico in arlington a year ago.

oe, i appreciate your breadth of knowledge and experience as a diner and washingtonian...but maestro and the lab are not accesible to most people and that is a fact. they are extremely expensive; and for even people who love food; they might not be an attainable place to dine. i am lucky; i have eaten at both; but i would never ever say that if people love food they should and would be willing to make sacrifices necessary to attend a $400 + a meal for two.

The way NCPinDC was attacked is pretty lame. while i might not be as articulate as some; i feel that this is a forum to talk about food and restaurants. and thee difference of opinions is what makes it great. and what makes restaurants great is when a customer does EXACTLY what NCPinDC did, which was discuss his/her problems with the people AT the restaurant DURING the meal. and allowing the restaurant to deal with the problem/issue accordingly. leave NCPinDC alone for the love of god. so what, NCPinDC mentions DR.com to Meshelle. Most people here are guilty of the same freakin thing....i just cant believe the intolerance. TSK. TSK. TSK. PS. In my life I am guilty of comparing things to one another. it is not because we are unable to recognize the uniqueness in something; but i believe it is to articulate what one cannot put in words, or provide a frame of reference.

i was mostly compaing them to hack cora, bobby flair and mario batali...and while i think morimoto is good, i dont think he is as good as the original iron chef japanese....

iron chef is fixed. i'm sorry but it is. i knew roberto donna was going to win before the show started and the secret ingredient was unveiled. its a mildly entertaining show, far inferior to its japanese cousin; i am sad to say. anyone who watched cat cora beat alex lee last year would not dispute the lack of credibility the show has... and lastly, i truly feel, america's iron chefs are just not as talented as the japanese counterparts.

can you not eat from the bistro menu at the bar? i can swear when i ate there for lunch a year or so ago i ordered from the bistro menu. also, does anyone know if when dining in the tasting room, both companions must order the same number of courses, or can one get 5 and the other 9?

awwwwwwwwwwwww...what to do now?

ended up at quarry house for a burger and a nice beer selection. good music playing in the restaurant...

any suggestions? been to and liked thai restaurant above eggspectations. did not like my last meal at mandalay. not a fan of jackies for the most part. anyone have any ideas?

hell of a post, poivrot. keep em coming. watched maybe 2 minutes of the show tonight, when i realized i was watching alan thicke, some dude named ashley and cat cora....i flipped quickly, and looked around to see if anyone saw me.

i made one last week with yellow split peas, preserved lemons and lots of parsley.

morels especially because sand and grit can get in the crevices. when you soak them, put them in a colander and put the colander in a bowl.fill up with water and agitate shrooms. let them sit a few minutes until grit settles then drain and repeat if necesarry until greit is all gone.

its true; i believe the "dont soak mushrooms in water, they are a sponge and will lose all flavor" is in fact a myth.

such a tease, that don is.

cat cora is a hack chef, the woman Iron Chef; who in the biggest robbery of Iron Chef America was crowned victor over Alex Lee, perhaps the finest contestant the show has ever seen. as for govind armstrong, he owns a couple of restaurants in LA; i believe one is called Table 8 or is it Table 9?

i like to go camping....the adirondacks are especially nice...rigorous but nice.

they are also cooked just as you would artichokes. to counter the bitterness, peal them as you would celery, and then soak them overnight in salted water prior to cooking them.

no, its not too late for nettles; just make sure you pick them or handle them with gloves on, and blanch them until tender before using them.

this place is a slaughterhouse/butcher/retail location where you can get fresh meats (large cuts, whole animals or small chops). i like it a lot. http://pages.areaguides.com/wagnersmeats/