MarkS

My webber uses Gas, just turned it on!! For those who think gas is bad, Ray's uses a gas grill to cook those steaks.. But in defense of Charcoal, El Pollo Rico uses Charcoal. So there we have the two great extremes in grilling.

If you have Brined your chicken, you should not need to baste. I sometimes will put stuff under the skin such as Garlic, Chilis, Lemon, which also eliminates the need to baste. Brine and rub?

I'd recommend using a beer can or similar device. Chicken are fairly fatty and would not want to use the drippings. I have a few chicken stands which are similar to a beer can. With these type devices it is always indirect at the flame underneath does not come into direct contact with the bird. It keeps the bird moist and avoids flareups. So it becomes a set it and forget it type approach.

First time last night to celebrate my son's birthday. We all ordered from the menu, was not offered any of the special cuts when I asked the waiter. My son wanted to keep this low key so I did not push it. The wine list is amazing-I ordered a bottle of Cain Cuvee. Very good wine for the price(65) I saw a Gigonda I will try next time but a good Cab is still the perfect match for this quality meat. Michael took our orders and then I am assuming went back to cook the food. My boys liked that. Maybe I can become a regular and convine Michael to let me bring in some of the 1990 Bordeaux I bought when my son was born. My 2 sons and wife each had a NY Strip. The boys had the 16oz and my wife had the 12oz as she wanted a steak that had no pink in it. They were all cooked perfectly and everyone joined the clean play clue. I had the cowboy ribeye "diablo style" a very flavorful, robust and huge steak. I am not a huge person but the bone was clean and I resisted the temptation of picking it up and gnawing on it. The three of them had deserts, Cheescake, Root Beer Float and Key lime Pie, I thought I would be able to share theirs. Foolish me, they all did not want top share as they finished their deserts!!. My boys also had Mac n Cheese for a side. They were first startled as it didn't look like Kraft, but it grew on them quickly and they insisted on taking home what was left. A great experience. We all thought we would come back again at the next "special ocasion"..

Babysit that grill. Make sure you have a glass of wine and tongs handy before placing the meat on the grill. Move meat around if necessary to avoid flareups. Sometimes a little beer on the flames helps...Don't waste wine.

So here I am dreaming about my reservation on Wed night. What cuts of meat a still on the menu? Any cuts specific to ray's like I had previously heard on this board. My two boys are mac n Cheese fiends, that will go over well. I just need a glass(or three) of red wine and I smile from ear to ear.

I agree that the technique of fast aging seems BS. On the other hand, bringing meats to rrom temp before grilling is highly recomended.

Taking my son for his 17th bday.. We are going as a family of 4, 17 yr old is a meat and potatos kind of guy..actually a hockey player and hockey ref. How can I make this special...Any steaks that still stand out Thanks Mark

At L'Academie Francois was yelling at me once because my apron had some flour on it. He was telling me the flour goes in the bowl not on my apron. I can get intimidated why i make mayonaise and my son is watching me wisk the egg, saying "nothing is happening"

Last Saturday night my wife and I ate at Guadado's in Bethesda. They are on Del Ray ave in Bethesda with parking accoss the street. To be able to dine in Bethesda at 8pm on a Sat. night without reservation is a feat in itself. I prefer being dynamic and this worked out well. This is a tapas and paella place. The shrimp and Chorizo was great as wwas the mussels and marinated mushrooms. The sangria was respectable. The place has no atmosphere but who cares.. The price was right and the food was good. If you have ever been to Centro Vasco in NYC, this is that kind of place. Highly recommended ..I'll be back

Anyone been here recently. I have a hankering for Sushi today. Or is there a better spot near 16th and M. Thanks Mark

It was great. Thanks to everyone for welcoming me and making me feel at home. It is going to take me a while to match names, faces and personas, especially after a few glasses of wine. Kolumbia was a really nice place for happy hour, now on my list to go back both for lunch as well as dinner with my better half. I'm very interested in getting together for lunch there soon, when my new jobs lets me out of the building. House made Pepperoni and kielbosa were excellent and from what Fermenteverything told me the beer selection was good. Oh-I also met Don Rockwell.

How long does HH usually last. I've never been to a DR event, how will i know anyone and will you all be friendly.

Check out the Bicycle in Federal Hill. In my opinion it is Baltimore's real gem.

Is this real cuban coffee. The only place I know that makes in this area is Cieba. I live in Rockville and would drive 25 miles on a Saturday to grab a cup.

I went for Happy Hour last week and would go back again(I live very close) $5 martini's(from a set of choices) as wellas $5 mussels and burgers. We had the musells and thought they were good. Not a huge space but if you live in the area, worth checking out.

Thanks. I'll be making two next Friday night. Fruit is going to depend on what whole foods or Harris Teeter has. I'd prefer berries such as Strawberries and Blueberries.

Exactly. I found a few recipes but have no experience on which one is best.

My family alway buys a fruit tart from Whole Foods for a birthday. I'd like to explore making it myself and am looking for recipees guidance and suggestions. Any advice you can give is appreciated. I have 2 weeks till my son's birthday so I can even make one as a test this weekend. Thanks Mark

Clydes Gallery Place. I have heard they have several private spaces and can be very accomodating. The food can be good(not quite Citronelle) and they are very consistant

The major problem I have with allocations and future is that they are based upon hype to some extent and a self fulfilling prophecy that builds up price because of scarcity. For the most part I find buying wine from an established and experienced wine merchant such as Doug Rosen at Arrowwine(and Joe Riley) who actually taste the wines they sell and choose what they carry based upon how well that specific wine expresses itself. I know Doug probably tastes over 100 wines each week and makes several trips abroad each year to meet both existing and new producers whose wines he will sell. So that when I get an an offer of a wine be it a CDNP at 20/bottle that is highly touted, I know it is both a great wine and a good value. I just don't think a mailer from a winery basically saying you bought last year, so why don't you buy again, provides the same story.

Their vision is very limited. I bought about 300 bottles of wine last year, not one of them from Montgomery County though I live there. So they are loosing that revenue steam.

Max's is perfect on a weeknight when my son has an ice hockey practice or game at the indoor or outdoor rink. If Max's is closed there is always El Pollo Rico. The toppings for Falafel and Sharma are amazing. I get them all and am reminded of the food for hours to come. A real sleeper and compares easily to the falafel i'v had in Paris.

Finally going to RTC on Saturday Night- What are the steak(s) i must have. I am typically a bone in kind of guy, be that T-Bone, Porterhouse, NY Strip with Bone. How is the wine list. I am supposing that there is no corkage available as this is Montgomery County, true? Thanks in advance Mark

Bagel City in Rockville produces the best in the area. I grew up in Brooklyn and lived in both Manhatten and queens. Bagel City's bagel are exactly what a NY bagel is. No more and no less.