MsDiPesto

Yes, it's such a quiet neighborhood, especially on the weekends.

Did they consult any focus groups first? I can't imagine people around here saying "oh yes, I've been wishing for oranges on my pizza since I was 12!" Sigh, then again....

Sorry he recanted.

There are two places I find Vermont Creamery Creme Fraiche: Trader Joe's and Whole Foods. (the other night, it was on sale at WF, don't know if that's still in effect). Also, I'm basing this on Falls Church stores.

Potentially, you could say this about every criticism of an establishment put forth on this board. What is it about this one that requires intimacy? Without the electronic communication, the audience is limited to your own social circle.

Excellent point, the target demographic in DC is minuscule compared to NYCs. Maybe they're considering a scaled-down model? If so, it will just be another Dean and DeLuca or Balducci's type of operation.

I hope you gave them a look that would freeze lava when you said that. Bozos.

When I was in college, I often fantasized that the kitchen had one ingredient: a big bag of dehydrated food powder that they would add water to and then simply mold into whatever shape resembled the things described on the menu.

Finally made something I've always wanted to try. Linguini Aglio et Olio. Some Trader Joe's herb and garlic linguini, 3 cloves of garlic (pre-minced), olive oil, and a few shakes of red pepper flakes. I added some grated parmesan, and it was delicious. Followed by a salad of butter lettuce, arugula, cherry tomatoes and a little white balsamic vinegar.

I was in a Giant in Falls Church the other night, and wandered over to the case where they keep the Ba-Tempte, and there were a few jars of the Half-Sours in there with the Garlic Dill and other varieties.

Got home, opened the fridge, and all the eggs were pre-scrambled!

Guilty as Charged! (blush). But I just had to find out if anyone had ever been. The ex's parents had a farm in Madison Cnty, and I went past that place so many times on the way home (I really didn't like to the farm) it made me think it didn't seem big enough to have anything but a hot plate, a table and a couple chairs. Thanks for sating my curiosity. We now return you to your intended topic, with apologies!

In Amissville (where something's not quite right - LOL!) there is a little tiny place called the "Lom-Bar-Dy". I wish someone would go in there and report back, I've passed it a million times and always wondered how a place that small stays in biz..

Jose Andres will keep him company.

I've had them, just wanted to continue the tour of NYS dogs.

Oh, and Burgers and Things is good.

You could do worse than Thornton River Grille, haven't been in awhile, but the couple of experiences I've had there were good.

Fourteen of us celebrated the 50th birthday of one of our number Friday evening at Poste, and enjoyed a dinner centered around the pig roast in a private room. Upon being seated, we were each presented with a flute of the "Kimpton Cuvee", a very nice rose brut from Gloria Ferrer Winery. An arugula salad with figs, strips of parmesan, and teeny tiny heirloom tomatoes from Poste's own garden (right outside the room we dined in) followed. Between courses, those who were willing to brave the heat enjoyed a tour of the garden conducted by Chef Weland himself (I and another member of our party decided that we had no interest in the steamy outdoors, and remained at table, enjoying the quite adequate air conditioning). Iron pans of their macaroni and cheese appeared on the table - small elbows of macaroni among savory ingredients that you could fill up on if you were not pacing yourself - I wish I could make mac and cheese like this, it was truly delicious. Another piece of ironware, in a gorgeous egg-shape contained the most delicious sauerkraut I have ever had! Finely shredded with chunks of roasted pork strewn throughout, it was a perfect accompaniment to the roasted pig. I think the sole vegetarian in our group had some too. Grilled peach halves rounded out the side dishes. Speaking of the pig, a server presented a platter with the head of the pig, which had been split in half for easy access to what ever of the interior guests chose to enjoy. I'm not much for offal, and so can't describe it other than to say that those who partook seemed to enjoy it. As for the pig, it's massive girth awaited on the side table. The guest of honor was invited to learn how to slice it, and he eagerly accepted the task. Soon, boards of moist pork and crispy skin were circulating around the table. I think they pull the pig out of the fire earlier in the afternoon, so it is not served hot, but it is still delicious. In addition to the flesh, I enjoyed the most well-done portions of crackling skin, as they seemed much tastier than the less-cooked pieces. Ramekins of what was described as a "pesto", but seemed to be more of a chimichurri sauce were placed around the table, consisting of basil and mint and olive oil, and perhaps parsley. I wasn't crazy about it's paring with the room temperature meat, as the mint turned it into something I thought would go better with a lamb dish. Two wines flowed, a Central Coast Pinot Noir - Baileyana "Firepeak" from the Edna Valley (served at the correct temperature, thankfully), and for the white, "Evolution" from Sokol Blosser in Oregon, a nice crisp selection. Both were pleasant on a summer evening, although those who seek a dry Pinot would be advised to make another selection. Before dessert, we were presented with a special beverage from the chef - small cylindrical glasses filled with three layers - my memory is sketchy as to the exact composition, but I think there was a raspberry concoction on the bottom, a homemade orange soda in the center, and creme fraiche ice cream on top, and when you drank it with the straw, you tasted the bottom layer first, and ended with the creme fraiche tasting like cheesecake! Yum! Dessert was a berry cobbler with scoops of creme fraiche ice cream on top. I skipped dessert, opting instead to finish the last glass of the white wine. All staff members attending to us were very cordial and helpful, and we enjoyed ourselves tremendously. Having the private room allowed us to carry on without worrying about disturbing other guests.

I've been curious about their non-pizza offerings, and perhaps your description will convince me to try the other items on the menu. I tend to succumb to the lure of their pizza.

Better get there quick before the Angry Birds reduce it to rubble.

I turned my favorite Jones' fortune cap into a refrigerator magnet. It reads: "Condoms prevent minivans".

I recently tried Sahlen's Smokehouse Dogs in a four-pack from Wegman's, very tasty product, reasonably priced. They were long dogs, and I think I read that they use a collagen casing.

I wondered if we would see an affect on the sushi supply, as back when the reactor damage was still being mentioned in the popular media, it was reported that sourcing of their fish industry was being changed to a different area.

I'll have to watch it on YouTube to see what the temp of the oven should be, as the small version was blocked by extraneous links. Oh, and is that the only sound track they could find? Otherwise, looks good!

It's been a long while since anyone's posted about Poste. I'm going there next Friday with a group to honor a friends birthday, and we're getting the pig roast. Anyone been lately?