Pat

Googling food danger zone reheating brings up results saying food should be reheated to approximately 165F (internal temperature).

Beef marrow on everything flatbread

What were the weeds? Ramps?

I felt this way as well. It's larger than I thought and very nicely laid out. One of the things I really liked was the labelling. It was very clear from the labels what everything was and how it could be used. It's very annoying to find something in a kitchen store and wonder what on earth the implement is to be used for. I'm happy the store is open and I wish her great success.

Yay! I've been looking forward to this. I'll try to stop by there later today.

I have no idea . It looked like they were rating bars as the best of their type. What's a great bar? "I know it when I see it." That's seems to be how they're doing it. Those aren't what I would consider objective criteria, but perhaps they are somehow satisfying their readership nonetheless.I don't know how to reconcile a list with both the Polo Lounge in L.A. and the Tune Inn on it.

The main page that list is linked to indicates that their primary criterion is that the bar be the best of its type. Why 2 dive bars would be the best representatives of DC, I don't know, unless the Hawk is supposed to be a "pub" or something.This is what they say on the main page http://www.esquire.com/bestbars/

Thanks for the recipe. I will make a note not to multiply the ganache .

Did you make the chocolate cupcakes with strawberries for the picnic? If so, is that recipe posted anywhere? Thanks. I'm not that fond of chocolate but liked those cupcakes.

I had a bottle of this (from '07) and should have heeded the suggestion on the label to age it. I did not like it at all, but I'm not sure I would have liked it even aged. I couldn't bear to throw it out, though, and discovered that it works well in combination with red miso. It seemed like it was going to stay in the refrigerator forever at the slow rate at which I was using it, but I finally finished it. There are a couple of posts in the dinner thread about what I did with it (miso soup and brushed on rockfish as a marinade). I'm excited about this blog and enjoying it so far.

I'm sure there are still things I'll run to Safeway for or drive to Whole Foods for, but having such a good selection nearby is quite a good development. I was very impressed that I was able to find everything on my list (and more) on my trip Friday. I don't know if that and the good customer service will continue long-term or not. I hope so!Traffic was the biggest issue for me. I nearly got backed into twice near the store dealing with weird driving situations. When I'm not buying much, I can walk, but I've got to deal with traffic and parking if I'm purchasing more than I can carry on foot.

Ah, but the lemons are the most important part Thanks to you and Rachel. I know I saw her but I don't think I actually talked to her. If anyone is interested, this is the recipe for the mayo-less potato salad I brought. I only used about half the number of peas called for, and it seemed like a good amount. Unfortunately, I made it the day before the picnic, and by Sunday afternoon, the bright green color of the peas had faded. The molasses bread was a Mark Bittman recipe from last year.

I am so full I can't even imagine when I'll eat again, and I still didn't get a chance to sample everything I wanted to try . The various porks were magnificent. Ferment everything's home cured bacon had the additional benefit of providing fat for frying the ostrich egg. That was a riot--and, after all the effort--tasted like a fried egg . There was so much great food, I won't try to start cataloguing it, but I hope there will be a thread for people to post their recipes. (I talked to Daniel K. for a bit about how he made the meyer lemon squares, for instance, but I'd love the actual recipe.) Thanks to Scott and Jackie and everyone else who made this happen. (Oh, and Don .) I think it was the best dr picnic I've attended, just all around and despite unfriendly weather.

I too thought of cherries as a freeze ahead item. Generally, though, I agree with Waitman. Buy what's in season then. Pumpkin is a good squash. Butternut and acorn are others you should get pretty readily then. If you can't find mushrooms you want fresh, you can always used dried ones. I love dried mushrooms for mushroom soup. Mushrooms do tend to be a food some people really don't like, though. You've got plenty of time to go through old threads here and elsewhere to see what people select as good seasonally available produce for Thanksgiving. If you're making lots of food (which it sounds like you plan to do), there should be something for everyone. I did something like this for Christmas once, probably a year and a half before we got married. HAHAHAHA. BLB is right. Don't stress over it too much. (I did lamb but don't recall what else.) ETA: On the pork/kosher thing, I would avoid putting pork in dishes, even well hidden. People might be careless about it at a restaurant, but what are you going to do if someone asks you if there is pork in a major dish? I'd prepare for the worst case on that one and just avoid pork, shellfish, etc. Bread or rolls Cheese Mixed green salad with no nuts and a couple of dressings on the side Turkey with bread stuffing and separate cornbread stuffing Braised greens (swiss chard or beet greens) String beans Au gratin potatoes and/or mac and cheese Pumpkin bread pudding or persimmmon pudding Apple pie

baguette slices with soy spread leftover salad caprese with minced shallots, avocado slices, lime, and raw baby peas* baked chicken drumsticks fried potatoes with shallots and dill *When I was selecting peas for the potato salad for tomorrow's picnic, I didn't carefully check the individual pods to make sure they had fully formed peas. I ended up with quite a few that had just tiny, embryonic baby peas. I saved them anyway, even though I wasn't going to put them in the potato salad. They were really nice sprinkled on top of the mozzarella, basil, and tomato of the salad tonight, along with excess minced shallots from the potato salad dressing prep. I put the avocado around the edges of the plate and squeezed the lime mostly on those.

That's great news. What a productive walk you had! .

Baguette slices with salad caprese Chilaquile casserole

It was on the lunch menu when I was there this week.

I hit the store again today to get the last-minute things I need to prepare for the picnic, as well as a few other odds and ends. I found everything on my list (which rarely, if ever, happens when I go to the neighborhood Safeway), plus something I'd been looking for at various stores for some time. (Sherry vinegar--sometimes it's fairly easy to find, and other times I can't find it anywhere. Odd. I don't care for the bottle I have and I don't know if it's that bottle or what, but I haven't been able to find any more.) While I did get lost again, I didn't get as lost as I did last time .

I used to love that stuff many years ago. Once I realized how much sugar was in it, I stopped eating it. I'm not a big cereal fan, but I like Cheerios and Shredded Wheat (the large ones). My mom always ate Puffed Rice, so that was the cereal I ate most as a kid, but I prefer Puffed Wheat if I buy it now.

I had assembled an antipasto platter to precede dinner last night and was going to reheat leftovers once my husband got home. He brought someone home with him to visit for a bit, so we had a leisurely appetizer course (and Sol with lime to drink). roasted red and yellow bell pepper strips, with coarse fleur de sel and extra virgin olive oil marinated halved artichoke hearts chopped campari tomatoes cornichons buffalo mozzarella, sliced Jamón Ibérico shaved Pecorino Romano, scattered over the platter everything flatbread (Passport) from Whole Foods (Later on my husband had leftover braised chicken, pea shoot risotto, and baby mustard greens for his meal.)

I bought some of this (3 slices=1/8 lb=$10) and put it on an antipasto platter tonight. I loved it, but I can't imagine buying a lot of it or buying it very often.

I stopped in yesterday to pick up more bags for the handi-vac I got from the giveaway at Eastern Market Saturday. I got hopelessly lost in the store and couldn't find my way back to the front . The design of it is very unusual--lots of curves and angles. It's definitely not a square box store. The only comparable experience I've had in terms of getting lost in a grocery store was Central Market in Austin.Customer service was good, and I liked the express checkout right by the front door. It was perfect for what I had.

light chicken soup with pea shoots, button mushrooms, and black beans fennel, artichoke, and apple salad with creamy buttermilk dressing penne with broccoli rabe, olive oil, hot pepper flakes, and Parmigiano

Is PS7 too fancy? D'oh. Someone already mentioned it.