Mrs. B
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Everything posted by Mrs. B
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Gilding the lily I say. But if you must finally diced anchovy, just make it fine and don't tell'm.
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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.
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Well Done! -
Mais non, Francais - AOC Aix en Provence. Golden sunny goodness.
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Armandino Batali is the god of American cured meats and his pork cheeks are nothing to sneeze at either. I was almost moved to tears the first time I took bites of his sandwiches. He nearly moves me to impure thoughts too (thank G-d I don't keep Kosher)! I think we might want to consider finding a way to order one of his Culatello http://www.salumicuredmeats.com/ and finding a kindly restaurant owner with a meat slicer (Dean you out there?) and giving it a whirl. Read Heat by Bill Bruford to find out about the butchers in Italy that taught him his stuff - fun read if the author is a bit to self-referential for my taste, but that's actually the nature of the book I guess.
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Jet-lagged and feeling silly after 3 hours of sleep and dropping Nora at camp in S. Md on Sunday we picked up 18 jumbo jimmies by the side of the road near her camp ($35 and to be honest half were jumbo and half were regular but all were fiesty) and made our way back to Washington. I was half-heartedly attempting to do some catch up work when I heard the "whoa shit" from the kitchen followed by the science-fiction like clatter of many little crab appendages tap-dancing on my kitchen floor. The paper bag failed and the guys were making a break for it. I was pleased to be on the side of the kitchen with the BBQ size tongs and that the kittens decided to sleep through this part of the fun at the Mrs. B/Waitman household. I'm sorry that I was barefoot and couldn't reach my camera to record the ensuing hilarity. I kind of felt a pang of remorse crab picking the next day. Dang fine {fried} crab-cakes. Sweet, sweet meat. I don't think we saved any money this way but the flavor and the home-made satisfaction (with or without the crab grab) made it worthwhile. Let me know if you want us to pick up some next week-end to let loose in your kitchen.
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Aarghh. I detest making lunch but have no choice. Gogurt sometimes frozen sometimes not or some other yogurt product, fruit cup (the kind with jello serves as dessert too), applesauce and or fresh fruit sometimes cherry tomatoes or baby carrots, crackers or chips sometimes with sliced cheddar or salami, Pop-tart or cookies or some other sweet for dessert. Day in, day out tossing mostly pre-packaged crap at my child really gets me going in the morning (not at my kid really into her lunch box). I keep the Lunchables to a minimum, too much salt and cardboard. Sandwiches are not in Nora's culinary vocabulary. During the winter if the thermos is not lost or broken, any left over pasta, soup or beans.
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Thanks Anna, I have the hard cover Time-Life book not the spiral bound but I will look for it as well as the David book in the used bookstore. I will also keep an eye out for Colman's book, I am not familiar with his work.
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I am not an off the cuff cooker for the most part, much to my dismay. I let Waitman do that kind of stuff and he does it well. I do very well, however with a bit of inspiration from a cookbook and a lovely market. We are traveling in the south of France in the next few weeks and I would like to bring a cookbook to give me the added courage to try and tackle unusual fish and such not available here in DC. I am tossing around the idea of bringing either Roger Verge's "Cuisine of the Sun" or Richard Olney's "Lulu's Provencal Table." Does anyone have any other suggestions that might be available in print or in a used bookstore? Or further am I misguided entirely and should I lug Julia MAFC? I'd consider bringing along P. Wells slow cooking masterpiece but I don't have the time
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Sushi Kappo Kawasaki - Closed.
Mrs. B replied to B.A.R.'s topic in Washington DC Restaurants and Dining
And so you blinked and..... -
Pappy, Would you name a restuarant that satisfies your stuffi-ness quotient? I would be curious to hear your thoughts on the room at Viridian (if you have been). What are your thoughts on Citronelle, Inn at Little Washington or the Tabard Inn. Were you around back in the day of 21 Federal or Le Pavillion? if so any thoughts on those spaces? And last but not least 1789? I think that gets up there with stuffy. I ask these questions in the interest of getting a sense of where you are comming from before I set down my thoughts on Monis' space a Komi. Stephanie
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Does that mean for the most part that you don't use local mushrooms at Circle Bistro? I don't know that I have ever knowingly consumed a localy grown mushroom in a local restaurant, does that ever happen? To your knowledge would/could the DelMarVa area ever support active harvesting of wild mushrooms.Thanks for taking time to answer our questions and thanks for all the time you spend making our time at your table memorable. To your health.
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I think it's a great idea too. Since the money raised will go to charity, perhaps a Church or School would agree to let you use their parking lot?
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someone please correct me if I am wrong but I recall having brussel sprouts that did this job quite well. As was mentioned earlier, the wine pairing is generous - and I have always relied upon [taken advantage of] the kindness of strangers [fantastic servers] so my memory may be [is] suspect.
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I was neither blindfolded nor bound (dadgummit) when Waitman and I had dinner at Papillon a number of years ago but I was blown away by a superb dinner.
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When we moved to Denver, the best part besides Waitman returning from DC (and our moving back to DC) was Waitman returning from DC with the cardbord box filled with 4 orders of Nam Sod from Dupont Sala Thai. Thai spiced sausage. Uncooked as far as I could ascertain except for a brief moment in the skillet to crisp the meat and rice. Pickled in the manner of cerviche but more refined, perhaps a squirt of lime,just enough to be noticed and though they never survived in all the crispy goodness that one would enjoy on P Street, there was still a crrunnccch of rice and a bit of lime kissed, not quite cooked pork, a bit of peanut (though a bit done in after 5 hours on the plane) and I miss this very very much. Tonight we ordered Nam Sod from the Conn. Ave. Branch and were treated to larb. Larb is fine, great even. But it is not Nam Sod. Also Thai restaurant owners, enough with the sugar already. Gah! My teeth are on the verge of running out of my mouth and joining up with a group of sugar eschewing monks. Yech! Do you really think we like it like that? Knock it off.
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I really really really enjoyed the burger. Really. The Mounds Mojito didn't float my boat because I think it mixes a before and after dinner drink in a way that didn't suit me. Chocolate before dinner was my mistake, lime afterword, probably the same. What a lovely space. Of course fine service. I see myself there more often. eta: many fine people like both grasshoppers and grasshopper pie, me not so much - lesson: know thyself.
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Waitman and I dined at CP last Thursday with FIL, MIL and cousin. The service was pleasant but a bit bumpy. The initial wait for cocktails exceeded what I deem resonable (no more than 10 min. please). The FIL (who kindly picked up the check thus making everything taste better) raved about his steak. So there you have it, that Dad, who is the quintessential steak and potatoes guy, loved the place. I thoroughly enjoyed the truffled twice baked potato as a starter (comfort food) The cheesey layer of grueyere (I think) was especially tastey. I had the slab o' foie app as a main and had enough to nibble on for breakfast the next day and liked it more in the morning as it seemed just a skoosh underdone but was delish chilled. I think the cheese service price was a little step for the serving size ($10 for 3 rather tiny wedges). The space is quite lovely, the chairs comfortable enough. I would be happy to go again on someone elses dime. On my dime, where else but Ray's?
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Did the heat wave last week kill the spring peas or did the damn pea shoot/leaf eaters?
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A gathering as outstanding as today's could not be realized without vision and hard work. Everyone that enjoyed today's stellar beyond words picnic needs to send out good karma and thoughts to the organizers of today's event. (you (organizer goddesses) know who you are and I bow before you) This is evidence of the power of food and the power of passion. This is the beginning of something big. We love food, we eat well and go to great lengths to prepare and share our passion with each other. I met a whole lot of new folks today that I know I will call friends (after my gotta see you 2 times alzhimer's wears off). Thanks Don, Hill, Crackers, Jacques, Mktye and everyone for creating a very special moment for food freaks and their friends. Well Done - I raise a toast to y'alls health.
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Little Mrs B says I liked bbq4me's tritip meat because it had a good flavor, was not to fatty, and was perfectly cooked I liked both the Challenge "European Style" Salted Butter because it was a perfect balance of salt and butter and the Plugra because it tasted almost like french butter with its' sweet refreshing taste and rich texture.
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QWERTYWould you add a link to the recent WP article on 10 best jukeboxes in the area? Many are connected to the best dive bars. I wouldn't mind a jukebox crawl (but it would have to be spread out over 4 weeks since I'm such a lightweight).
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Very comfortable chairs. Light and airy space. Great service. I hope to give the food another try. I very much enjoyed the scallops with watermelon, the gnocchi with fava were tasty but I must admit that I am unfamiliar with that variety of "fava" used on 5/28/06 and found it lacking. Beets were very pretty but not very flavorful (and I mean the beet not the dish) a liitle salt helped but the basic veggie was not what I think the restaurant strives for. All in all I was left with a favorable impression of the space and an expectation of good things to come from the kitchen and would not hesitate to accept an invitation to dine there. The art installation behind the bar is cool but to me a bit distracting. I don't have a tv (computer either) in my bedroom or dining room so perhaps I am old-fashioned that way. PS very comfortable chairs =
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Meat guy was quite nice though we had no time to chat. Waitman & I picked up at prettily marbled rib-eye that Nora was eager to season for our meal this evening. I will report back. Service was quite fine for me. But do bear in mind that we arrived at 7:00 pm before a long weekend and that the upper crust had already decamped so it's possible that the stress created by the entitled asshole factor was reduced by the time we got there. O and isn't school (AU) out? What difference would that make? P.S. Fava's not so good. Keeping fingerst crossed for Dupont on Sunday.
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You tell'm. I can't wait to see what you all have to offer. It would be great to finally get a good restaurant down there.
