farid

I want a translation of that on my desk by tomorrow morning. No babelfish allowed.

Always happy to read about another Algerian couscous place. I haven't found one in Los Angeles or the West Coast. edited to add that after looking at the menu there are quite a few dishes that are not Algerian or even North African for that matter. But the restaurant does describe itself as "Mediterranean cuisine".

Duck confit is really good cooked sous vide.

I've tried two different brands. Not very good, mealy no flavor. If it works out for I'm curious about the brand.

Here spying on you.

So this is where all the D.C. people post. Oh why oh why did no one tell me? And why didn't you invite me to this Monica? Actually JPW told me about this forum awhile back, since I'm not in the area I didn't join then. I recognize more than a few names here. Hi and it looks like a fun forum.

Probably better if you are a regular and have met the chef before to see what his personality is like. Depends on the chef. If the chef seems approachable just ask in a very friendly way or send an email. There's really no one way to ask. Personalities vary a lot. my sig is way too long. I was encouraged to put my affiliations in my sig and now it looks too long