SrtaJRosa

Thanks for the speedy replies, guys. Dan, first time I had ever heard of a "rototiller," had to google it. As for drunk dialing, that is a thread of a different colour.

So, it's a bottle of Belvedere, comes with a cork top. It smells a little funky out of the bottle, and when poured on ice definitely smells like cork and tastes awful, gross, and musty. How can vodka go bad? News to me.

Ode to Bob & Edith At 2am on Monday night, My girl and I were starving, right? We searched and searched for late night fare, What it was we did not care. Pizza, Chinese, nope all closed, That's no matter, we were hosed! Rummaged the cupboards, Looked in the fridge, DC delivery doesn't cross Key Bridge! And then I thought, What's open now? Where can we get good fast chow? Called a cab and made a trip, To Bob & Edith's in a zip! Got a milkshake, 1st time ever, After a burger, felt much better. She and I then went back home, To count the dough that we had blown. Wasn't much for drunken grub, But man the cab charge was no fun!

I want beefcake!

shall we call them beefcakes?

Thanks for the clarification.

A really tasty dinner at the Oval Room last night. I loved the mustard ice cream with the chef's version of a pastrami sandwich: think fish with all the NY condiments and a little more love. Another highlight was the corn custard...just order it. What I loved most about all of Chef Tony's plates was not only his inquisitive blending of components but his whimsical presentation. Everything was wonderful! Special thanks to everyone who put this event together. Staff at Oval Room were most accomadating. Loved making new friends and renewing ol' friendships.

ok I've waited long enough to respond to this post. I've looked at the Washingtonian website and couldn't find what you were talking about. Is there a link, please? I would love to know what dc has to offer that competes with Frank's beer popsicles...

My dining companion and I met at gse to give it a taste. We both loved the chipotle mayo with our fries, although the fries themselves I would describe as "small and nubby." Mentioned it to Spike, who said the size is due to the type of potato they use for the fries. I asked what type of potato, but he said he couldn't tell me but that they are working on getting bigger potatoes. Why the big secret? Loved my fountain root beer and the selection of sauces. I tried the chili cheese burger, which was "good stuff" and a little messy. I liked it, and it was cool to see Spike in person. I'd go back if I were in the neighborhood but probably won't make the trek out there with gse being my destination for going to Capitol Hill.

Today, roaming the new 'hood, Guajillo for carnitas and the best deal on margaritas I've seen in a long time. I even got to practice a bit of my español.

Dan, I'm no chef, but I have seen a few work in a professional kitchen. I would recommend using a spoon to smear the chimichurri across the plate instead of globbing it into a few piles, IMHO. Also, chefs love their toys. From an ice cream machine, to a homemade pasta maker, to a nitrous charged foam thingamajig, they are constantly using things that keep their dishes on the edge of the dining scene. Some of these can be very simple, such as a toothpick to create designs on dessert plates for presentation effect. I saw it posted somewhere, if someone else saw it and can post a link, great, that chefs are now going to great lengths, including using certain kinds of drug paraphernalia to spice up their cooking methods.

Simple syrup is great in cocktails, but these days many barkeeps are upping the ante and making flavored simple syrups using ingredients traditionally used in the kitchen. rosemary, basil, ginger, vanilla...they can be really tasty with the proper infused liquor...I've always used the 1 to 1 ratio, equal parts steaming hot water to sugar, then whisk it good.

I was looking for a deli to grab a sandwich, but imagine my delight when I found a restaurant that was still serving breakfast at 1pm. I didn't have to wander the streets of San Francisco very far from my hotel when I happened onto the Taylor St. Coffee Shop today, where the walls are adorned with photos of Marilyn Monroe, James Dean, and Audrey Hepburn. The kitchen is placed in the front of the restaurant, where ten tables await hungry patrons. The portions are plentiful, and I especially enjoyed an omelette bursting with mushrooms, cheddar cheese, green onion, avocado, and sausage accompanied by a fruit medley: delectable morsels of juicy strawberries, canteloupe, honeydew, banana, apple, grapes, watermelon, and orange. Prices are reasonable, and their product is delicious. This was the perfect spot to dine solo and plan the rest of my day in the city by the bay. Taylor St. Coffee Shop 375 Taylor St. Open 7a-2p every day

I tried just now to get a reso through OT, looks like they are open on July 1st-3rd, then the 5th, 6th, 7th, 8th, 9th, etc.

Are you looking for a restaurant that offers them or a place to purchase and prepare at home?

Creamy Anson Mills grits, topped with sauteed texas shrimp, shallots, grape tomatoes, garlic, and rosemary. Yummy.

Early Sunday morning, and it was already near 95 degrees, I ventured to DC Central Kitchen for a 2nd volunteer experience. goldenticket and I, clearly the newbies to the group, were paired up to chop potatoes and mix them in a huge container with spices and oils. We then placed them on baking sheets and moved on to cutting onions. Well, my sensitive baby blues couldn't hack it, and my eyes started tearing up pretty fast. I was out for the remainder of the first half. I then was transferred to another station where we did a dance of opening cans of vegetarian baked beans and melding all of them into large tubs. The group succeeded in opening 250 lbs. of beans! More than anything was how much I enjoyed hearing the executive chef speak so highly of an organization that provides such a valuable service to the community. Many thanks to legant for setting up this opportunity. I enjoyed our reunion and also meeting a new friend, goldenticket.

It just so happens that I got off work early tonight (yeah, 10pm is early for me) and am going to be galavanting about Dupont Circle area. Anyone whimmin? Send me a pm, I'll be on the celly.

Us fincter sez "wha?"

Corey and Christina really rocked it out last night. I thought ramsay was going to knock off Matt and Jen for sure at the end.

Mother's Day 2008. My mom and I walked from her home in Powelton Village to the London Grill on Fairmount Ave. It was a great vista seeing everything from the Art Museum to the Spring Garden St. bridge and everything else in between. We arrived for brunch to a place which had gotten pretty good reviews for the brunch but were disappointed in the service more than anything. They called me ahead of time to say that the brunch menu would be $30 "prefix, " which was fine. It included four courses and a brunch cocktail. Our first course (fresh fruit with walnut bread) came after we asked for it after our 2nd course (beet salad with goat cheese and lemon vinaigrette and a ravioli that was lovely and had a poached egg in the middle with a butter sauce and asparagus) had already arrived. (the server blamed the busser for not delivering it) The 2nd course was really lovely and I had forgotten about the first for quite some time. The third course came (eggs benedict with smoked salmon and creme brulee french toast), my mother asked for silverware and received them, and I sat dumbfounded wondering if I should use my hands just for the effect, since I also lacked silverware. During our third course, mother found an egg shell the size of a quarter in her meal. Luckily she found it in time so that it wasn't ingested, but she ate everything else on the plate! It was delectable! Before receiving our 3rd course, we both requested coffee with cream and sugar. These came, but the cream was missing until after our third course had already arrived and then the server checked up on us. The restaurant was SLOW from my vantage point, and it seemed like the server was just plain LAZY. It is very easy to ask whether a guest would like cream and/or sugar with their coffee when taking the order, and bringing them all at the same time. Finally mother suggested that he bring cream to go with the coffee, which was already luke-warm. By this time I had lost my appetite and we both thought it was a good idea to get dessert to-go. I also might add that I did speak to the bar manager about our meal, not sighting our service miss-haps, but precisely speaking of the shells in mother's meal. The manager was pleasant and asked if there was anything she could do, but at that point there was none anyway. I said the meal was "ok" but to this she did not respond as if apologetic and yearning to make the best of a bad situation. Instead, it was acceptable that an OK meal was OK by the management. Mom and I retreated to the Rodin museum and enjoyed the rare sculpture that not many outside of France get to see. I especially enjoyed the Youth Triumphant , and mom liked a more life-like statue of The Burghers of Calais It really was a lovely windy day in Philadelphia, and I was pleased to share it with my Mom, despite the problems we had at London Grill. From what my friends tell me back home, it was an anomaly, and their sangrias are quite good.

when you go, ask for a side of their fries. and be sure to request the saffron aioli to dip 'em in. ETA: I loved working at Corduroy, and the service here is top notch as well.

I would encourage and expect the owners of Lauriol Plaza to be respectful in their dealings with the community. I would hope that they do their part (besides paying their local taxman) in doing so. There are a few restaurants I know of that are doing their best to reduce their carbon footprint, whether it be through recycling programs and/or composting. Poste and Corduroy to name a couple. I am sure there are others that will come forward. Of course, there are other ways of giving back to the community that a restaurant should do. I just hope that LP is doing so.

LP does well for 3 reasons. #1 fresh product, since they go through so much of it every day. the food isn't terrible, it's just dumbed down. #2 reasonable prices and large portions, it's pretty cheap if all you're going to order is spinach quesadillas. the apps are large enough to have as an entree #3 premixed margaritas that come out of a machine and are wicked fast to pour for the large crowds of young ppl stuck there waiting for tables ETA: also I think the space and decor there are attractive, on the inside. That tacky neon sign outside though has got to go. It looks like something that should be outside a Chucky Cheese's.

I'd like to reference an earlier thread. And views from way back when. http://www.donrockwell.com/index.php?showt...amp;#entry46701