synaesthesia

It's been a while since I've been to Maiwand Grill, but this place had some great kabobs and pumpkin. I don't know if this is connected to the Maiwand Kabob in Columbia, but this is near Cuba de Ayer.

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This is starting to feel a little... Click here.

Something actually useful from Rachel Ray. Unless you know you're one of those people who isn't into anything in jars. Something like that. http://www.youtube.com/watch?v=0FZjJDm3fls

Adding to this list... Kee's Chocolates. They have the most amazing creme brulee chocolate amongst some amazingly fruit-flavored chocolates. I used to think all fruit-flavored chocolate was disgusting. This place truly changed my mind. And it's cheaper and better than crappy Vosges.

That sounds like an invitation if I ever heard one!

Well first off, I'll say welcome. I just wanted to point out a response that I've seen on chow, which may kind of apply in this situation. I think folks have gotten at this, but not said it explicitly. Just that it may be very challenging to find places that are exactly like the menus and ambience that you've had in Omaha. It sounds like a great experience and something worth replicating. And from the way that it sounds you want an exact replica, which doesn't really happen - unless it's a chain. But I would say there are a number of places that use seasonal ingredients and have changing menus. So I suppose that's the question here isn't it?... whose focus is on seasonal ingredients and frequently changing menus? I think Dino in Cleveland Park might be a good example. I've always viewed it as a restaurant where the owner (deangold) and the chef pick "the best of" what's out there - cheese, charcuterie, seasonal produce. Not to mention a great mixologist (happyguy). They have an ENORMOUS wine list, from which you can pick 3oz. pours and larger ones. They don't do lunch though. There are lots of places to try, and lots of place to love. With the numerous places around, I'm sure you can keep yourself plenty busy.

Something I find worth mentioning about the service we had at RK for bar lunch. Our server would inform us of the time it would take to get the dishes out to us. It was so nice that he time-conscious for us, and it really helps if you're pressed for time.

I am totally in. Mmm... duck and pork fat.

http://economist.com/world/displaystory.cf...y_id=E1_RPQVRSG This was a fantastic article about cured meat. Covers some history, types of curing and regulations. Quite fascinating.

I'm not a big wine person, but they offer a lot of assistance here. People are very friendly and they seem to have a pretty decent selection for Baltimore. More than just wine they have good beer, cheese, chocolate and assorted gourmet items. Plus I think you can pick up some regional olive oil. Apparently there's some part of MD with a microclimate suited for growing olives. Who knew?

Haven't had the meatloaf, but the pot roast is excellent. They also at one point had an amazing salmon special. Mmm...

Looking over the Baltimore Mag list, I might also suggest Sotto Sopra. I don't know what the atmosphere is like, but it sounds quite nice. My sister and bro-in-law had a good eating experience there, and from what I understand the service is fantastic. They went for my sister's b-day and they actually gave the two of them a gift certificate. (Not that it's the only reason to go.) I hear there's a yummy foie gras stuffed gnocchi, which they mention in the article. I think I had some... mmm...

I know that Murasaki on Wisconsin Ave. had it for a while. I don't know if they still do.

This place has some great breakfast all day. Though I always tend to get the same things: frito pie (vegetarian or non-veg) with green or red chili, or black bean burgers with garlic fries. They also have good fresh lemonade and limeade. The menus are old record album covers. Some of the staff is tetchy at times, but I suppose it has to do with that hipster aesthetic. There's one host who I swear wears the same tight pair of pants every time I see him.

I second Petit Louis. Yes, Pazo is noisy.

Carolyn was nice enough to let us sample the chicken liver parfait. It was inspired by the chicken liver pate at Central, and it was spiked with a nice little Grand Marnier. The orange flavor was delicate, but complimented the liver quite nicely. This was accompanied with a little crumbly hard-boiled egg and green beans with cream and shallots. Scott and I went halfsies on the club de Pescador. God, this sandwich was magnificent. Sort of like a really good tea sandwich on steroids. There was this great contrast between the cool elements and the smoky elements of the meat. Acid, salt, smoke, sweet, creamy. This sandwich had it going on. Also the pear brioche dessert was really nice, with its crisp edges. Some good tartness from the raspberry sauce to balance the mellowness of the pear.

It was a great story last night, but written out today, it's an even better story.

I think I am the only nerd who took pictures, which I've posted here: http://flickr.com/photos/synaesthesia/tags...demiedecuisine/ I would say, one of my other favorite things about the evening was hearing Chef go into an explanation of the reasoning and philosophy behind each dish and his own cooking/eating philosophy. He talked about the tendency for people to cook things because they are trendy, and his preference, rather, to cook things that he likes to eat, things that taste good. And there were a number of ladies who commented on the handsomeness of Chef and the students

It was a wonderful evening. Thanks to hillvalley and Don for organizing it.

Dun know if the short-ribs made it onto the regular menu from the January specials, but they were gooood.

This place is now called Oriental Noodle in English on the sign. I'm not sure what the Korean is, it might be the same.

I found this to be fairly amusing, and is certainly one way to use a frying pan. http://www.washingtonpost.com/wp-dyn/conte...7020101975.html

These are recs from my cousin, so I can't attest, but I imagine they're probably pretty good. Paco's Tacos in Culver City Gloria's in Culver City/Palms - El Salvadorian Shin shen gumi in torrance - ramen Uncle Bill's pancake house is good for breakfast - Manhattan Beach BCD tofu house in korean town its on wilshire between western and vermont

Never neglect the power of the chopstick! <poke>