DameEdna
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Everything posted by DameEdna
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Not knowing the particular facts, I can only comment in general ... when I server gets overwhelmed, either because of individual situations, a kitchen problem, whatever, the only solution is to go to each table and let them kick your butt. Sometimes the learning experience is almost fun, and, at the end of the night, the monetary compensations are not bad either (human psychology can be very peculiar at times). People can learn,but if a restaurant manager thinks someone is in the wrong line of work, better to get on with it. -
Why exactly we need a TJ's more than a "Columbia Hospital for Women" I don't know. The new "Three Buck Chuck" is there, i'm not sure why we need it. There will be time later to look at the individual shelves.
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To see 'Two Buck Chuck' in the same sentence as 'terroir' ... it's surprising and shocking somehow.
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If you can put up with the auction process, you could try www.rasmus.com. Finding an particularitem right now is almost impossible, they do sometimes sell stuff at very low prices (they did Blackie's House of Beef). Most of the auctions involve copiers and IT stuff. Some restaurants, though.
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--> QUOTE(Mrs. B @ Aug 28 2006, 10:32 AM) <{POST_SNAPBACK}> What are you talking about? I almost always do seeded rye, occasionally swirl but rarely pump. There another Mrs. B out there Waitman? The key to a good reuben in my book is patience the chesse must be gooey and it's even better if a little escapes and cooks up crispy on the bread. I can't say I was impressed with my last Reuban at Clyde's (Chinatown). Don't even get me started on the one from Tonic last week. I guess something you just have to do yourself. I'm guessing you have a stoneware container of sauerkraut fermenting in the basement?Or is it under the bed?
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Someone was interested in where I had really nasty sweetbreads ... It was Cashions Eat Place, some time in the last century. Sweetbreads require careful treatment ... soak in cold water several times, clean, blanche etc. ... IIRC, what arrived at my table was a nasty, raw mess, with none of the prep work done. Why this happened, or who was responsible, I don't know. There, I feel better now. (Not quite ready to forgive Cashion EP, however). Mission accomplished, post will self destruct in three, two, one ...
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Linoleum does come in many different patterns, more interesting than the 'looks like brick"pattern often seen. (Yes, I do have a book on the subject). Years ago my brother had some beautifu blue Italian tile installed for the kitchen floor: it was slippery, hard to stand on and very easy to chip. He should have just pulled the tile out and started over, but it was so darned expensive!
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Has anyone else been to the Tenleytown Whole Foods lately? At least, I think it is still Whole Foods. I stopped in for a snack after visiting the ironically named "Best Buy" across the street. The WF is under renovation, open, but everything on wheels. Sheets of plastic separate the store from the work areas. Anything could be anywhere (or nowhere). The checkers (and the shoppers) were taking the "WF that looks like a parking garage" look as perfectly normal. I got a bottle of water and enjoyed it among the birds in the picnic area labelled "Hard Hat Area".
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Frightening and hip and happening = Columbia Heightsclick here
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I have a budget for a Summer party ... someone else's money. I know what to get for one person, she prefers Cooke's "champagne" above anything else. For the rest, should I just get as many bottles of Bella Sera 1.5Ls as possible. or would some better bottles and some not so good bottles be better? Is it fair to hide some good wine until thirsts are somewhat slaked? What would Miss Manners do? What would Martha Stewart do? Or for that matter, what would Donald Trump do? Please help.
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Jury's Washington Hotel is part of an Irish hotel group, and proud of it. I did know an Irishman who frequently met up with his countrymen at Biddy Mulligan's Bar, in the Jury's Hotel. It was Irish enough for them. Irish cuisine is a more complex problem.
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At the Dupont Circle Market ... what was it reminding me of ... a rugby scrum? I did get some feta cheese with sundried tomato a few weeks ago ... very nice with orzo and olive oil. The feta was from the Blue Highland Dairy at the north end of the market ... it has its devotees. I am not good with crowds, so I sometimes feel, in the PNC Bank parking lot part of the market, that I am about to be tied up with a dog leash, then run over by a fleet of baby strollers.
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Beer Selection at Giant and Safeway
DameEdna replied to DonRocks's topic in Beer, Wine, and Cocktails
Wiedemann Beer ... a six pack and a box of mac and cheese (store brand, Kraft was too expensive) a complete 7 course meal for under 2 dollars. -
A dozen wooden kitchen matches knocked into a beautiful pork roast. When served ( not noticing the matches until the table) the matches were motoring around the sauce like little boats.
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Will you, or will you not, cross Rock Creek Park? It is a big (and often deeply philosophical) decision for some people.
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Somewhere there must an advertising person, who came up with "two buck chuck" ... after getting assurances from the production accountants that the price would be two dollars... now slamming head into a wall. "$3.49 chuck" is just not going to work ... might as well name a wine something silly like ... oh, how 'bout "Fat Bastard".
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Started out Friday HH at Firefly,for an order of crispy oysters with chipotle sauce, then over to Corduroy so Rosebud (Barbara) could scarf down a soft shell crab. We both had the tomato soup, which was very beautiful, as well as tasty. Rissa sent out a tasting of the famous ham, not wanting to bring out the whole carving set up, since the ham has been somewhat depleted by Donrockwellians who had feasted on said ham, apparently as soon as it arrived at Corduroy. We also had many other things to eat and drink. And blueberry tart, And ice cream. Mr. Yalcin allowed me to peruse the menu, even though he knows what I would like, and could, if he wanted to, predict my order beforehand. A true professional.
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Another link about grits (and "instant") grits: grit click I don't remember grits ever being served at any time other than breakfast ... at breakfast, always. Clueless Northerners would sometimes put sugar on grits ... what a crime. Other additions ... salt, pepper, grape jelly, butter (plenty of butter) were entirely acceptable. Truck drivers would carry packages of 5-minute grits with them for those times when they left Dixie, so they could just order a bowl of boiling water, which was easier than explaining what grits are. Usually, grits were served at a more "soupy" form than polenta is served. Somewhere, some Phd candidate in Anthropology must have done little maps showing where you can get grits for breakfast, and other maps showing where you can get scrapple ... the overlap must be small (south of Philly?)
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Urban BBQ ... Twinbrook Parkway and Chapman Street Had the pork sandwich plus potato salad plus ice tea. The establishment was busy: service was efficient and friendly. So, what's not to like? Some sorry ass New York Southhampton consultant musta say "Cook everything real mild, so even a pathetic New Jersey wuss won't complain. They can fix things up with bottled sauce." You [food consultants] make me sick. So, where do they cook this stuff? No evidence of "aromatic advertising" ... for so many BBQ places in the South, the wood smoke and barbeque aroma draws you in, even before you see the establishment itself. Not so here ... nothing but Rockville Pike truck exhaust. What about the potato salad? The Liz Crenshaw testing panel would probably rate it "equal to the stuff from the Safeway store salad bar." Not terrible. The ice tea tasted authentic, with a ton of sugar. To make it worse, they had "World Cup Soccer" on the TV. Only two things should be on the TV in a barbeque joint (if they have electric) ... 'Bama football or professional wrestling. Maybe the next time I go there, I'll have one of those weird foreign beers, much as I hate to admit it. (edited)
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From the Dupont Circle Farmers Market : escarole, kohlrabi, peas, Italian Dandelion. Aren't dandelions those things that grown in abundance along the roadside? Got the kohlrabi because of momentary imagining that I could duplicate the kohlrabi slaw I had at Circle Bistro, but ... what are the other ingredients? hmmmm So far I have a lot of green things and a spelling lesson ... Tempted by the fava beans, but they looked like a lot of work. Strawberries now, some cherries, but still early for them. The people with the morels and other mushrooms ... I had to zip past, or $20 gone. I imagined bringing my trug, buying some mushrooms to put in it, and going home to exclaim to my ux: "Morels growing down the hill from Adams Mill Road!" What a sad fantasy. We who arrive late (elevenish) on Sunday always imagine that the rise-and-shine early people got the good stuff.
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Started off the wine with a red from Nova Scotia and a rosé from Greece ... it was going to be a most unusual day ... Thanks to jparrott for the many bottles of wine: more thanks for some bottles than for others. I never did get to hear the end of hillvalley's "History of DonRockwell.com (the very condensed version)" ... So much excellent food, especially liked the Turkey Tonnado (sp?), Chicken with Cranberries, Rissa's Adobo. And Barbara's cheesecake. Those little info cards for different dishes were very nice, even if they did tend to wander down the table. Many thanks to all who made this possible, especially for the efforts behind the scenes that I will never know about.
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Um, wasn't Feynman a teetotaler? Jake has some no-alcohol wine? The horror.
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Sounds like west of Farragut Square, south of K Street ... that should be Conn. Ave.,but this is D.C., so it is 17th.
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Buca di Beppo, Dupont Circle and Gaithersburg
DameEdna replied to Barbara's topic in Washington DC Restaurants and Dining
Admit it, sometimes you would like to step through that door ... Eat a 2 pound meatball all by yourself. -
I read elsewhere that '2941' had lion on the menu, so I thought ... oh, never mind