xcanuck

Most excellent. Let the debauchery begin! My latest obsession is the Abbey Martini (as opposed to making a man with blond hair and a tan). It's pretty idiot proof but we'll see if Nick can riff on it.

Yes - I did mean this Friday. Sidebar opens at 6pm and we'd be there when doors opn. Spawn has been drinking plenty of milk punches, the contents of which depend on what his Mom has been drinking. I expect Spawn will take his usual spot at the bar. (My son is a regular at a bar - I'm sooo proud!).

For those in the Silver Spring/Takoma Park/Wheaton/Bethesda area...any interest in a quick post-work drink or two at Sidebar? We'll have The Spawn in tow so I don't think we're going to stay TOO long but long enough for a couple of delicious cocktails.

Gratuitous baby picture post. Moderators - please feel free to delete. The Spawn and his "godfather" at the bar of RtC last night.

Not to nitpick (ok, yes I *am* nitpicking) but Oktoberfest, historically, has nothing to do with the harvest, etc. The first Oktoberfest was held to celebrate the marriage of Prince Ludwig to Princess Therese (hence the naming of the grounds to Theresienwiese) on Oct 12, 1810. We went a couple of years back and what a damn fine party it is! Right now, I can't find myself drinking anything other than a nice hefeweizen. The Weihenstaphaner - when I can find it - is nothing short of brilliant. A close second is the Ayinger, which Suman stocks regularly at Fenwick Beer and Wine in Silver Spring. Imagine - a high quality beer store in MoCo!!

I'll second Zora's recommendation on the KA grinding and stuffing attachments. We've used them MANY times to make sausage (Italian, mergeuz, kielbasa, weird-stuff-I make-up-on-own, etc), for both thin and thick sausages, and never had an issue with getting "gukked" up. My only concern has been air bubbles and that is easily dealt with by being patient and not trying to stuff the casings too quickly. As a tangent - it'd be really nice if the weather would cool down just a wee bit so I could smoke some bacon, pastrami, and sausages. Been way too hot to do any of that stuff!

At the risk of being effusive about yet another place, I would like to say that Lisa, Devin and I went to Sidebar tonite for drinks,and to check out their Tuesday night raw bar. The drinks continue to be fantastic - their ginger infused take on a Negroni was delicious! And my Perfect Manhattan was...well...as advertised. The raw bar is limited in scope with just 3 types of oysters, and three plated dishes. But given their menu on any other day, this is in keeping with the standard M.O. We grabbed a dozen VA oysters (accompanied by a nice mignonette sauce) and spoons of salmon tartare with creme fraiche and caviar. The latter was disappointing, in that the creme fraiche overcame the taste of the fish somehow (farmed salmon, perhaps)? But the oysters were tasty and went nicely with our drinks. We couldn't stay too long - didn't want Child Protective Services after us - but if you live in the SS/TP/Wheaton area, then this place deserves your business. People elsewhere might as well just go into the District for their cocktails...but it's nice having a "local". I hope this place succeeds.

Lisa, Devin and I came here for dinner last night. Wow - the 5th Anniversary special is a total deal and a delicious one at that! Four courses for $45, plus a cellar selection. Lisa went completely for the boar last night. Appetizer was a number of different boar preparations (prosciutto, salami, etc), followed by a primo of the wild boar pasta. Her main was a HUGE and tasty wild boar chop, cooked just perfectly. She finished her meal with some chocolate and hazelnut gelato. I had the Montalcinese appetizer, which was chicken liver pate (fegataini) on crostini, tripe simmered in saffron, and a tongue "pate" with salsa. The chicken liver was especially delicious. I loved the slightly coarse texture, the creaminess, the rich taste - all without any bitterness that sometimes comes with liver. Fantastic!! I also had the wild boar pasta for a primo and then I hit the jackpot with a main of seared duck breast with a spring onion "confit". Perfectly crisped skin, pink and moist duck breast,, and sweet onions on top. Mmmmm.... I'd like to see this stay on the menu. Dessert was fresh fruit "adult" sorbetti. It was like eating frozen fresh fruit (which, I guess, is what it essentially is). So rich and evocative of the season. The raspberry sorbetti was especially tasty. The Montalcino flight, at $25, was another bargain. The Le Macioche 2001 was a real winner! Devin slept through pretty much the entire dinner and the staff was gracious in accommodating our infant. It was also good to see other dr.com folks at Dino. We may just have to make another trip there before the current special ends. It's just that good!

OK - you did it. We're coming tomorrow. We expect Uncle Dean to be available for babysitting and diaper changing duties.

Anyone know if Adam is splitting his time between Estadio and Proof? Or is he at Estadio pretty much full time until things get rolling there? His presence would be a major draw for me, as I'm such a fan of his drinks.

That, my dear, is an oxymoron if I've ever heard one.

Any WF will have it in the cheese section. Even some Giants have it. The cheapest place to get it would be an Indo-Pak grocery store but cost may outweigh convenience. Better still, make your own. All you need is milk and lemon juice (or vinegar). Step by step recipes abound online. My parents make it regularly. The only special equipment you need is cheesecloth. Lisa is a big fan of my dad's chayote squash and paneer dish. The only exotic ingredient you need is methi (fenugreek seeds). Here's his recipe. Seasoning 1 teaspoon of fenugreek (methi) Spices 4 table spoon of finely grated ginger or ginger paste 4 tablespoon of yogurt 1 teaspoon of turmeric ½ teaspoon of sugar Salt to taste Ingredients 8 ounce paneer (fresh or frozen but thawed) 1-2 Chayote Squash, peeled and cubed. 1 tablespoon oil Method Break the paneer with your fingers into coarse lumps. In a no-stick pan heat the oil and season with the fenugreek and add the chayote squash pieces and fry them with stirring till they are half cooked (soft). Now add the paneer, ginger, yogurt, turmeric, sugar and salt. Fry the mixture for a minute and don’t let yogurt lose all its water. Add water and cook in low heat until the squash is soft. The fine particles of paneer will make the gravy thick. Transfer into a serving bowl. Serve with basmati rice. WIll serve four people as one of many dishes in a dinner.

sorry, but I'm out. Have to meet with potential day care provider. I'm not sure if I'm interviewing her, or she's interviewing me.

Friday works for me!

Well, holy hot damn! Lisa and I had our first post-Spawn date night and we decided to pay this place a visit. Sidebar may mean the end of visits to The Passenger and Proof. Sure, they don't have the selection of those bars, but the bartenders do a damn fine job with what MoCo will provide them. There is ample and comfortable seating, great tunes played at a comfortable volume, and you can actually hear people talk (take note, Passenger). The snacks they serve are excellent and we're looking forward to the Tuesday raw bar menu. And it's only steps away from Ray's and Pacci's so plenty of post-drinking dining options (or should that be post-dining drinking options?). I love this place!

So you would recommend using dried ones instead of fresh? Tart cherries are coming into season and I was looking for fun things to do with them.

Not sure if this belongs in the Beer and Wine thread...it seems more appropriate here but feel free to move this After being vaguely disgusted with more grocery store maraschino cherries (the smell reminds me too much of vomit), and not being convinced of the efficacy of brandied cherries in something like a Manhattan, I've wondered about alternatives. Until now, I've been quite pleased with a brand of cherries that you can purchase at WF which is made from Michigan sour cherries (from Tillen Farms). But then, I came across this article on npr.org for making homemade maraschino cherries and that got my curiosity going. There are a few recipes out there that are more involved than the NPR one (this one looks mighty interesting). Anyone tried doing anything like this? Thoughts on what would work best? Could it really be as simple as letting cherries sit in Luxardo liqueur?

Not my birthday...but Monday was Devin's birth day. 6lbs 2oz, and three weeks early (there went my hopes for a Canada Day surprise). Mom's resting well. The dr.com family played a large part in welcoming him to the world. This is one hell of a community! I'm hoping JPW's girls like younger men.

Check out Alton Brown's recipe for baby back ribs. If you don't have a smoker, this basic recipe is an amazing way to do ribs. As Brown suggests, and as Dan alludes, you oven braise ribs for several hours and then reduce the braising liquid into a bbq sauce, which is added to the ribs for a few quick minutes on the grill to caramelize. I add in one extra step where I give the ribs an hour or two of smoke either in my kettle grill or my bullet smoker. This happens between the braise and finishing on the grill. A very viable technique for those that don't have the time or equipment for a long 18-24 smoke.

I'm most likely available tomorrow at lunch.

Lisa and I celebrated our 10th anniversary at Dino on Friday night. We were restricted in what we could order because Lisa's been ordered to eliminate sodium from her diet (as much as possible) for the remainder of her pregnancy. Dean and Kay were able to accommodate us wonderfully! Lisa started with a simple mixed green salad while I dived into the Tuscan Banh Mi. Fantastic flavours in the banh mi - everyone should try it at least once! I especially liked the pickle and aoili which gives the banh mi it's closest resemblance to the original item. Our mains were the flat iron for Lisa and the Gramignia con Sugo d'Agnello (lamb pasta) for me. I have to admit that the lamb pasta has quickly surpassed the wild boar as my favorite simply because of the gramigna pasta. It's got a toothiness that I absolutely love. A great pasta that combines nicely with the lamb sauce. Strawberries are featured on the cocktail menu, both alcoholic and non-alcoholic. It's a great seasonal addition that shouldn't be passed up if you go in anytime soon. Thanks, Dean and Kay, for a wonderful anniversary dinner. The bar at Dino is one of the best hangouts in the DC area!!

They said the pies come in one size - 10" (cue the Aerosmith)

I ordered a couple of pizzas from Pacci's for lunch today - a Margherita and a Pummarulella (so one with tomato sauce and one white). I couldn't wait until I got the pizzas home and grabbed a slice (well, two) while driving home. THIS is the pizza I've been waiting for. I like the toothiness, taste, and chew of the crust. This is probably one of the best pizzas I've ever had (as it is to my liking - YMMV). The sauce on the Margherita tasted like tomatoes. Not like sugar. Not like a paste with herbs. Just like crushed, fresh tomatoes. Frankly, I'm not sure I need much else. Oh, some cheese is nice. Maybe an anchovy or basil leaf. But not much else. The crust has just a nice touch of char - nothing too heavy - so it was crisp yet light. The quality of the pizza definitely suffered within half an hour so I would suggest eating in rather than taking it home (esp considering the traffic and idiocy of downtown SS). The pizza was ready for pickup in under 15 minutes. $13 for a 10" pie might seem a lot but not when it is such a good pizza. I just hope they stay consistent in their service and quality. The patio looks inviting. And in case the owners are reading....psssst!! a happy hour with discounted beer and pizza would be AWESOME!. I can see spending quite a few afternoons on the patio here.

Add me in, too!

This is sad news, indeed. He and I bonded over discussion about Canada and his involvement with both the CBC and Canadian politics. What a well-read and experienced gentleman. I'm going to miss our chats.