MsDiPesto

Walnuts are a good substitute. But if you have any Macadamia nuts lying around throw them in instead.

Another man-made quartz composite counter material is Legacy, which we discovered (and ended up using) when we found that Silestone wasn't making the color we wanted for our kitchen anymore (black with silver specks). It's a bit thicker than Silestone.

Some things we appreciate after designing our kitchen:

Plenty of electrical outlets (I guess this is a given under current codes).

Some place out of the way for the microwave so it doesn't take up valuable counter space.

Lots of task lighting, we found when building our dream kitchen that xenon is not quite as hot as halogen for under cabinet use.

Specific cabinetry where you want it (i.e., the pots and pans in a large drawer near the range, etc.)

Trash & recycling hidden in a cabinet so it doesn't take up a footprint on the floor.

I always imagined the pole that sat smack dab in front of the stage was the lynchpin that would bring the entire structure down. I saw no other reason for it's existence, except to provide an entertaining sidebar during the show as people shoved each other to see around it. Or when the mosh pit started up and some poor schlub who didn't know better got sent flying headfirst into it. The padding usually didn't help all that much. But, yeah, the basement stench was often overpowewring.

LOL, speaking of that pole, I understand that when Einsturzende Neubaten played, one of the band members started wailing on that pole with a jackhammer! Until the proprietor intervened.

Have to agree that the words "Volume" and "Large-Scale" in his resume make me think "Institutional Food Preparation"

Been there once, I would go back. The sandwich I had (Pastrami) was wonderful, my only complaint was that the layer of chopped liver included on this particular iteration of a pastrami sandwich was cold, and the rest of the sandwich was toasted. I wish the liver had been allowed to warm just a bit. The onion rings are fantastic!

And the service is friendly.

I was at the Falls Church market this morning. My spouse refuses to go with me anymore, because of the crowds. Patience with your fellow humans is necessary, especially when the stroller gridlock hits critical mass!

Anyway, found some "donut" peaches this morning, and a nice sausage tart. One of the cheese vendors seems to have raised his prices a bit, but I found an alternative vendor who had cream cheese with caramelized onion and sun dried tomatoes! Nice flowers today too!

I saw that episode a while back and threw some strips directly on the hardwood chunks, skipping the blow dryer step. There were surprisingly few bits of charcoal that stuck to the steaks, and they brushed off very easily. The steaks turned out fine, altho I have not repeated the process. Grill marks, like vacuum cleaner lines on the carpet, appeal to some of us.

How long did you keep them on the coals for? I tried this last fall after seeing AB do it, and after sixty seconds, or however long he recommended, they were still pretty raw on the inside, and I like rare red meat. They were great, but putting them back on was very anticlimactic.

Are the wait times still 45 mins at dinnertime? We tried to go there a couple times years ago, but were turned off by the long wait times, and after that just found other places to go.

Sounds like I should try some of their other products - it will be hard to move on from the smoked mozzarella....

I love the smoked mozzarella, and recently tried his Feta! Very different from the usual stuff in the grocery store, more delicate, with a buttery flavor. Yum.

Magruder's Mayhem

I went to a Magruder's for the first time tonight - the one sort of on Seminary off 395. Can someone explain to me what the appeal is? [EDIT]

It was one of the most surreal grocery buying experiences I've ever had. I don't believe I'll be going back, though. It was too dirty, hot, muggy, uncomfortable, etc.

So what exactly is the Magruder's "catch" or gimmick that makes up for the deficiencies I found? Are all Magruder's like this, or just this particular location?

I ventured into the Magruders in Annandale a couple months ago....Yuck! Now, granted none of the big three grocers in Annandale are particularly savory anymore, (although the Safeway seems to have decent produce) like the Giant with the stinky fish counter and the filthy deli, but that Magruders is just gross! Dirty old equipment behind the deli counter, etc. On the plus side, I did notice some unusual brands, but it was more like the same old stuff in different packaging. The highlight of the trip was bagging a drinkable Petite Sirah for $3.99!

Mine varies every time I make it. I made a blender batch an hour ago that is chilling as we speak. It consisted of leftover salad (red lettuce, romaine, tomatoes, cukes), four cooked red baby beets that were in the fridge, V-8 juice, white balsamic vinegar, olive oil, some red onion from the farmers market, a bit of lemon juice, a few drops of Choluza hot sauce, salt and pepper.

On Edit: The beets made for a dramatic deep purple, and a bit of welcome sweetness. I stirred in a splash of citrus vodka and sprinkled some crumbled feta cheese from the farmers market just before serving. There's some leftover and I'm having it tonight!

Oh, that's good to know, I drive by that place about once a week on my way to my band's rehearsal, I've always been curious about it.

That's awful! 45 minutes for a cheese steak (excuse me, I guess steak and cheese in these parts) is ridiculous (it's just a cheese steak!). But to receive verbal abuse on the side??

I'm crossing Al's off my list of places to try.

Minerva in Fairfax has been my new fave Indian for awhile now, causing me to abandon my former local standby, Mehak. However, I drove by Mehak on Lee Hwy yesterday, and could have sworn that the location now houses a Taco Baja. I'll miss their Butter Chicken.