Mrs. B

I really liked that guy. Condolences to his family.

I bought a 4.5 lb Eberley chicken ate Eastern Market for $16 2 weeks ago if my memory serves. Sounds like a bargin now.

I was traumatized in my youth by an unfortunate food strike which involved me eating only Vienna sausages and jarred asparagus for a long time. As a result, for the better part of my adult life, I have found asparagus truly revolting and believe that texture and odor play a large role in my abhorence.

I am slowly trying to rectify this situation and can now consume a small quantity of raw asparagus or lightly steamed and sauced with a vaguely Asian sesame oil concoction without retching. I'm looking for other ideas. I understand that roasting asparagus might be the ticket. Any thoughts?

There were so many people jockeying for position, that my daughter thought they were giving away LIVE chickens.

I was pretty surprised to see a shop in Philly on 9th Street last Saturday which was selling LIVE poultry and bunnies.

How about baked cauliflower with a middle eastern or mexican spice dusting or carrot or parsnip or rutababa puree? Roasted asparagus salad with a walnut or hazelnut dressing.

Fennel salad with lots of parsley and lemon. Parsnips and carrots prepared as people from the south prepare sweet potatoes with marshmallows? Tabbouleh?

I don't know why but I keep coming back to the idea of parsley in the taste profile.

Some kind of updated cole-slaw or sauerkraut?

Would you please post foccacia recipe or link?

May I please come over for dinner?

Fascinating link, Poivrot, but is there not a "squeeze test," like testing for a mushy tomato?

The fish looked, felt and smelt fine, it smelled quite good in fact. The only thing that gave me pause (but given the prior three observations I chose to ignore) was that the fish had an odd (to me)split in the meat where I didn't expect to see one.

Myoliquification

It smelled and looked great prior to and after cooking.

I can not even begin to tell you how wretched this dish was. Remember the craft paste from a jar? Make it a little looser and then consider forking into your mouth with some greens. Bleergh.

It was also almost like the colloidal suspension reaction you get with corn starch and water but when it lost its cohesiveness it never got its firm structure back.

Yup, was almost like that, only less fun.

Cat liked it though.

As a recovering Catholic, learning to like fish, this is not a good thing.

Mushy watery kind of explains it Dean. but doesn't quite capture the horror on our faces as we looked down on our much anticipated repast. Wish somebody had caught that "reaction video"

Does anybody know why this happens?

Can anyone recommed a good wine pairing for grilled pork with mole? I'm drawing blanks. Maybe an Oregon Pinot or a Tempranillo?

How spicy is your mole? If you are open to a white wine you might consider a torrontes or a riesling. I find the slightly fruity and aromatic characteristics of these wine pair nicely with spicy food.

KMango's suggestion for beer is quite good too.

Thanks Don, for everything.

You are referring to andouillettes, no doubt.

He's got a ways to go to equal Poivrot Farci, however.

Amen Sister. PF can cook the shit out of any one I've seen around these here environs.

But this guy's got it going on too.

Consider a cloth bag one inside another and holding it from the cloth handles or pay the tax as the law is not likely to change based on a residents seasonal terms or boat rowing needs. Bags arent going to be any more comfortable to carry when they are full of groceries, unless the discomfort of carrying an empty bag is emotional shame from the taunts of passersby.

PF I have the utmost respect for you in many ways (not the least of which is your considerable talent in the kitchen) but I don't think you get where I'm coming from.

1. I don't drive (well at least almost never, it's been 3 months I think)

2. I walk almost every where (not bus, not subway, not bike)

3. I don't carry a back pack or a purse

4. I don't always have pockets - because I'm a women and idiot designers don't always put them in my clothing

5. My hands sweat when they carry things

6. I often walk 30-40 minutes before I am even ready to buy my groceries. And I enjoy walking, alot, with my hands free (and thus not sweaty)

7. I don't mind carrying full grocery bags home in the least, I actually relish the workout

8. I don't mind paying the 5 cents for the bags - fine for/by me (I only brought the season up in my post because in the winter I might have pockets into which I might stuff a bag or two)not so fine for those less fortunate than I (and this is really what hacks me off but I'm going to continue with the rant)

9. I do very much feel like a "bad citizen" for not having resuable bags when I check out even though we reuse evil plastic checkout bags in our house all the time. That's the "emotional shame" I have to deal with. - dude if I cared about the taunts of passerbys would I walk out of the house in Tevas with socks?

10. Perhaps somebody should come up with bags that fit inside a locally produced non-bleached organic hemp cloth wonderbra (with wallet option for those accoustomed to living without a purse)? That I might consider. Or else on the outside of a sun bonnet (Hey I seriously have that trademarked!) Oh wait, I could make a necklace or bandolier out of my public radio reusable Chico Bags (Tm that one too I already have the patent) unfortunately I think those ideas won't work with the gazzilion Harris Teeter, Whole Foods and Giant bags I amassed in the lead-up to the bag ban which honestly are only useful if you have them stashed in a car. And if I stashed them in the car I'd use them even less. See item #1.

Thanks for letting me rant. Basically I just don't want to feel bad for not always toting around a tote. Yes it is all about me.

And send please notify all designers to put pockets in everything. It could save the Anacostia - which is actually nicer than you'd think.

particularly when the aim is to clean up a filthy watershed in a crappy part of town that is generally avoided by anyone with good enough sense and income to enjoy wine.

My daughter's crew team practices on the Anacostia, it would be nice to have it cleaned up.

I still hate the stupid tax because in the summertime I generally don't have any place to put the bags when I go shopping, they are uncomfortable to carry.

Groff's Content Farm is selling eggs and various cuts of meat in the alley between Kenyon and Irving Sts. NW between 17th & 18th Streets this morning 3/5/10. I scored some lovely lamb chops and shanks and beautiful brown and green eggs.

During the winter they are there every other weekend or so. You can be notified if you sign up on their e-mail list.

During the summer they sell at the Mt. Pleasant Market on Saturdays.

Not with a bang but a whimper and a sigh from me. I really liked the fireplace. I really appreciate the chance they took. I have a lot of great memories and hope whatever occupies the space next does as much for the neighborhood now as Polly's did way back when.

Todd Kliman's article on Peter Chang is now out too.

And it's quite, quite good.

I'm curious about this article but I'm too lazy to get a free copy myself. If anyone feels like copying and pasting it and e-mail it to me at ericandblueboy@gmail.com, I'd really appreciate it.

not good attitude.

Anyone who thinks CityZen isn't one of the greatest restaurants in the history of Washington DC needs to reevaluate their credentials as a restaurant critic.

you guys ate all that

Happy Birthday to my favorite (home) chef, cook, bottle & clothes washer, not to mention the love of my life Hope you enjoy your dinner tonight Waitman.

Can you post a link to the cutters? I'm not picturing what they are.

I've been wanting the KA pasta roller attachment for awhile, but since we have the Delux Atlas Pasta Queen, I can't see justifying the cost until I make darn good use of the Atlas (which I don't, but it is a goal to do so).

Also, does the KA attachment make the pasta making easier for 1 person?

The linguine and fettucine cutters come with the roller attachment. Do you need to crank the Atlas? I would think that not having to crank and push and catch the pasta - only push and catch - would make it easier for one person. Still, unless you manage the length of your pasta carefully, two people will always be better even with the one task eliminated.

I have the KA rollers and cutters. The rollers work great - thin even pasta sheets quickly produced. I've had some difficulty with the cutters getting pasta stuck in them and then giving up the ghost even with dilligent use of the cleaning brush.

Along with the old Stoney's there was Matt Kane's. Totally atmospheric.

Every so often, Harris Teeter has stone crab claws. They have been quite good in my estimation (purchased when they 1st appear)very sweet and meaty. I am rather picky about stone crabs, I grew up a stone crab claw throw away from Joe's in Miami Beach. They were a mainstay of my adolescent diet any my beloved Dad still sends them to me on occasion.

Jonah's claws suck. I have heard, though never verified, that all stone crab (like most shrimp) is actually frozen. Any one have the inside knowledge on this?

Going tonight for dinner for my wife's birthday. Anyone have any recommendations for someplace within walking distance for a casual/quite drink for afterwards

Tabard Inn next to the fire? What do you consider walking distance?