slarochelle

Had dinner at Pacci's Trattoria Friday night. At just after 5 PM, we were the 2nd table seated, by 6 PM, there were couples/families waiting by the door to get in. Everything was fine for a neighborhood spot. The bread on the bruschetta could have been toasted, and used more goat cheese; at least the roasted peppers were very good. The Arancini de Riso (risotto balls stuffed w/ground beef) were bigger then I'd have preferred, but nicely fried. For the mains, my wife's gnocci was good - but not as good as our own home made - and was a portion generous enough to be Saturday's lunch. My Scialatielli alla Rosario could have had a stronger sausage flavor, but overall was pretty good.

The wait staff was efficient and didn't seem to be bothered by us frequently having to indulge the 15 month old with a walk around the restaurant. The bus-staff however was either not coordinated, eager to turn our table, or both. No less then four different busboys asked if they could take our plates or box our dishes inside of 15 minutes. I understand people were waiting for a table, with really no place to wait given the restaurants size. But their eagerness to please one waiting group annoyed our sat-and-dining group.

Setting aside the issue that sweetener of one type or another is in WAY too much stuff, the crux of my question is: why is this more of a crime when it's HFCS?

Maybe I read this somewhere (Pollan, Nestle?), or came up with it on my own, but HFCS tends to be a marker for highly processed, cheap and nutritionally deficient food. That is, for me at least, why it is viewed in a negative light. Then throw in the other mentioned issues; subsidies, how the body processes it. A "Throwback Pepsi" made with cane sugar is still junk food, but I did buy a 12 pack to see if I could taste the difference, and I generally don't buy or drink soda.

I know this is a late notice, but I didn't find it on DR.com anywhere. Michael Pollan is giving a lecture at Strathmore Hall on Wednesday, October 26th at 8 PM. Tickets still available.

Strathmore's site

Anyone have any updated info on Kitchen Aid stand mixer repair shops? After mixing a cake batter, it only runs at speed 10, regardless of speed setting. This is the 525 watt, 6Qt model, purchased 8 years ago.

We have that system at work and have Green Mountain cups delivered. The Colombian Supreme is pretty good, full flavor. Had their French Roast - too roasted for me, like getting a brewed coffee at a Starbucks..

I realize it is a relatively new event, but has anyone been to this before?

EU Open Houses

Looks like it could be a fun and interesting day.

Or looks like a day of waiting for buses/admission to the embassies/lines in general.

.... the secret Target, ....

Would that be the one at Montrose Crossing? (where the Super Giant and Sports Authority are) Never heard it referenced that way. Makes sense though.

I think a Trader Joe's would work ok in RTC. Unless the existing space is too big for it, and I guess it is close to the one on Rockville Pike? Although there is one in Bethesda as well, close to Rockville's.

Years ago, Rodman's had a grocery sized store by White Flint. Much more grocery selection then what is in it's current fraction-of-a-size location there. That might work well in RTC too, especially given Rodman's international offerings.

Check out the DVD extras on Super Size Me. They do a side by side of McDonalds vs. Corner Bistro in NYC under bell jars - rather scary really. When the Corner Bistro is a quivering mass of goo, McDonalds looks pristine. But God Damn if elastic polymers aren't delish.....

I think what you are referring to is this:

YouTube Supersize Me McDonalds Fast Food Test

I thought I read a while back in a Cooks Illustrated that it helped with the texture of the apples as well. Maybe kept them (depending on variety) from turning to mush?

TJ's frozen pie crust is back in the case, at least in the Silver Spring store. This is by far the best prepared pie crust I have ever used. I bought two boxes, only because I had other bulky items.

Picked up a couple frozen pie doughs at Rockville TJs. Easily better then any other frozen we've picked up at other major grocery chains (note, those crusts with lard were never sampled). The ingredient list is pretty close to how one would make it at home.....flour, butter, salt, water and TJs adds palm kernel oil I believe. You could see the quality in the baked crust.

Years ago I "followed" Malawry through the professional cooking program at L'Acadamie. She blogged about it weekly on eGullet; look for Diary of a Cooking School Student. Though not specifically pastry related, you may find it interesting. As someone who at the time was considering a similar career change, I thought it was a great look into the process.

Whatever the name of the place is, a couple of months ago I received in the mail a $10 gift card to the restaurant. I'm not going to use it. If anyone wants it, PM me to coordinate a hand over. I believe the only considerations are that it is $10 off of a $25 food purchase, and it expires on 2/1/10. There is one in downtown Silver Spring, maybe that is why I was sent one; I live near there. Or that and they got my name from list of food-related magazine subscribers. Whatever the reason; I know I'm not using the card.

they had the best pastry counter at the mcpherson square farmers market and i am looking forward to their return.

Most of the bakery/pastry items are sold by Praline at the Silver Spring farmers market on Saturdays. The pear and caramel tart is amazing, though my 2 1/2 year old quickly identified the best thing there; the chocolate chocolate-chip cookie, which is moist enough to be a brownie.

1) Do any of the WFM locations still carry grits (polenta) in bulk? After failing to find it in Silver Spring again, I am hoping P Street has it.

Haven't seen it there or Rockville in some time, My Organic Market (Rockville) as well. Been buying the packaged Bob's Red Mill instead.

http://www.npr.org/templates/story/story.php?storyId=121205338

NPR piece on a dairy evangelist.

Isn't there an Italian bakery in Wheaton? Wheaton-triangle area? Or is it an Italian deli? Even if so, maybe they can point you in the right direction? A French bakery might have it as well.

Please let us know what you think of Meadowbreeze Farms. I was just given their info this weekend and am considering ordering some dairy products.

Addie's is within a mile or two, north of Strathmore on 355. Reservations might be suggested. Or Black Market Bistro is also with a couple miles. Either would have something tasty, and probably within reason calorie-wise. Both have menus online; start here http://www.blackrestaurantgroup.com/

Maple Old Fashioneds. Fashioned, preferably, by Adam Bernbach, or at a house party near the convention center.

!! I think I just found a drink for Friday night. Is this what you mean?

Maple Old-Fashioned

Now, where to find bitters? Other then Angostura Bitters, unless that will do. On a side note, we had a glass of bitters after dinner at Dino; it went very well after a large meal. Didn't think to ask where one could find a selection of bitters (in Montgomery County no less). Suggestions?

Fall and winter are Port seasons in my house; it is unacceptable in the summer. Sorry, no specifics or locations. Just something to drink when the temp hits the 40s.

It's gonna be a while. Early 2010? It isn't just a store-- it's a big underground parking garage and high-rise condos too. Right now it's just a big hole in the ground.

Anyone know more about the White Flint Whole Foods under construction? I though someone here worked for their regional office and may know more? Next year sometime is what I've seen, but whoever runs the Whole Foods Montgomery County twitter account (http://twitter.com/WFM_Mo) told me 2012?!? At the rate they are going now, to be done in 2012 they'd have to stop working for 12 months, or let the store (once built) sit empty. Unless the store won't open until they can get out of the Congressional lease....and if that is up in 2012, then it makes a little sense.

We made through the rain to Dino on Saturday night. Even though we were 30 minutes earlier then our reservation, we were promptly seated. Between the two wine menus and dinner menu, there was a lot to consider. Fortunately we were helped by our server on wine selections, once we decided what to order.

I started with the whites peaches, pancetta, duck stock & mascarpone. It is as everything as good as others have written. Sadly, you probably have to wait till next summer to enjoy this - I can't imagine the peaches will last much longer. The wife had the polenta with balsamic mushrooms. We make polenta frequently, but not at all like this. This was very creamy (I'm sure we skimp on the butter) and cheesy, and a much finer texture then our usual coarse grain polenta.

A half order of the pappardelle with wild boar was perfect for me on the rainy evening, while my wife enjoyed some new cheeses. As a vegetarian, she was very pleased with the entire menu's selection - it is rare she actually has difficult decisions to make when ordering. For our mains, I had the lamb stew (the weather really influenced my ordering) while the wife had the winter squash rissotto. I thought the stew was a little heavy on the wine and that the potatoes could have been roasted a little longer. Unless the variety (Nicola/German gold) is simply a firmer potato. My wife was excited to have rissotto in a restaurant, as it is usually made which chicken or some other stock. I had contacted Dean earlier and he confirmed it was vegetarian. It was good, but after what we'd both eaten, we each had to take half of our entrees home.

We did manage to split a dessert; riccotta topped roasted plumbs with peppercorn gelato. The plumbs didn't taste very roasted, but that diddn't matter. We each could have just eatten a bowl of the ricotta crema and noticed little else. Overall, the night was a success, and I'm sure we'll try to get back, especially with the mid-week specials. I saw a children's menu, but didn't notice if they had booster seats for our toddler. If anyone has experience with toddler age children there, I'd like to hear it.

I had fun picking strawberries at Butler's Orchard a couple years ago (their website indicates that strawberries will be ready for harvest 3-4 days from now). One nice thing is that it's fairly close.

According to their site, strawberries have 3-4 days left. I was there over two weeks ago and picking was already past it's peak, at least in the strawberry field we were in.

Blueberries start soon. I've never done it, but have heard it is very easy and quick to pick more then you need.

Poolesville has a couple of pick your own orchards as well, for peaches and nectarines. I don't know if they have any berries though, and also can't remember the name.

We were there Friday night, our first time dining in. Last time was shortly after they opened, when they were carry out only.

I tried the fried chicken this time, it was as good as everyone says it is. And it made me realize it has been a LONG time since I've had fried chicken. I guess I never found any worth having, until now. The collards were good too, though a little too smokey for me - due to the amount of bacon I assume. But then, I'm used to greens made without bacon.

The wife had the portabello reuben (portabello on grilled rye, thousand island, swiss cheese I think) which was very good that night, and what was still left over for Saturday's lunch. The mac and cheese, unfortunately, was not as good as last time. Originally it had more of a bechamel sauce, with bits of onions. This time was drier, no cheese sauce, and cornbread.

Service was very friendly, and business seemed steady. They also mentioned that the downstairs tavern would be open soon (a few weeks) as soon as they can get staff trained.

Aren't you the same person who was asking me about my reservation at the French Laundry? Are you going to wear your Iron Maiden shirt there? Do you think that's appropriate? Sorry just had to comment because I bet you will be dressed nicely.

(Yes, same person.) If I thought that was appropriate wear for The French Laundry, then I guess it is conceivable I could wear that, right? I mean, in my mind I'd be dressed fine. I'd probably have to reevaluate that opinion when I have trouble getting my 2nd foot in the door though .

My point is, if an establishment does not say what is appropriate - either either on the front door, website, or at the host/hostess stand, etc, then why is my definition of appropriate correct over another patrons?