Pat
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Everything posted by Pat
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When I was there the other night, I got the house steak, which is a NY strip prepared this way. It was wonderful, but I had a lot left over. The helpful waitress told me that when I came back in the future (this is what got me on the track of asking what the future of the place was), I could order any size NY strip with the house preparation. (On the menu, you will see that there are several different sizes listed in the area below where the house steak is listed.) The salad with leftover steak was great, by the way. -
Of the fast food places, I like McDonalds fries most. I went a couple of years without eating them when I was on a really strict diet but had some last fall and liked them as much as ever. I don't think I really want to know what they're putting into them .Of DC restaurant fries, definitely Firefly, then probably Belga. I, for sentimental reasons--and this goes OT--used to love the fries they had at the Sears store restaurant near where I grew up.
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Why am I not surprised? . I wish I hadn't been too full to get dessert, but the demitasse of hot chocolate hit just the right spot.I think the leftover meat is going to become a steak salad tonight. It was cooked to a perfect medium rare, and I don't want to overcook it by attempting to reheat it.
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My husband and I had a real nice meal at RTS tonight. He had the New England Clam Chowder and Cajun Rib-Eye. I had the Diablo Shrimp Scampi and House Special Steak (NY Steak with Brandy mushroom sauce and blue cheese). It was full and there were people waiting outside. Michael seemed pretty happy, so far as I could tell. And from my questioning, I gather they will be re-opening there, but with a different format/structure. I brought a huge hunk of steak home
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What he said was that they weren't taking reservations after March 26 (which I took to mean for March 26), and I would guess they're pretty well booked up through that time already. People report getting tables by just walking in, so I guess you can try. I'm glad I made a reservation for next week a while ago .Editing my post to quote what he actually said so I don't misrepresent it in any way:
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On the previous page of this thread, Michael Landrum said they had stopped taking reservations altogether until they could come up with a new system.
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I've only been there once, a few weeks ago, and I was impressed with the store. The meat department especially wowed me. I thought the produce was fine, but I don't know what it was like before.Please don't tell me the store is slipping . I'm trying to find a new Whole Foods to go to since the old one in Alexandria relocated to Old Town. I really dislike parking garages and avoid them whenever possible [phobia alert ]. That Clarendon one and the one near Tysons are the only ones I know of with surface parking.
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I like your bluntness, but maybe that's me. I know that I do love your sense of humor. I don't have a problem with your reservation system, if that makes you feel any better. I've never been asked to do one of those 90 min give the table back things, so I wonder how common they are. I don't usually keep a table that long, so it wouldn't be a problem anyway, but I've never encountered this when calling for a reservation. I'm not there every week, but...When the whole thing came up in the chat re calling to confirm a reservation, I couldn't understand why it bothered people. It's not exactly difficult to call an answering machine and leave a message. You have a small restauarant with a small staff and you can't afford no-shows. It makes perfect sense to make people take the initiative to call you back.
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The Safeway at 14th and D, SE, is looking mighty spiffy after its renovation. I was in there yesterday for the first time in a while, and it has improved substantially. It has quite a noticeable amount of gourmet and organic selections (and a Starbucks, since there aren't enough of them around ) . AND, it has accessible, clean restrooms!
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Park Cafe is now sporting several signs saying that they are open for lunch. I haven't seen anyone in there for lunch when I've gone by, though. Many years ago, they used to have a lunch service, and I've had a few good lunches there. I'm bumping the thread in hopes that someone may stop for lunch and tell us how it is What I really wish is that they would serve breakfast/morning coffee. There is nothing near Lincoln Park for that.
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I use the recipe from the Mueller's macaroni box. It's the best I've ever found. Needless to say, it's rather basic. The preparation of the sauce is different than other approaches I'm familiar with, and it works great. I like the idea of the cookoff.
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Happy Birthday!
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Breakfast - The Early-Morning, Polyphonic Food Blog
Pat replied to txaggie's topic in Shopping and Cooking
Leftover spinach-mushroom quiche (crustless--more the consistency of a frittata) and a whole wheat everything bagel with light cream cheese -
Thanks for satisfying my curiosity. I'll have to look the display over more closely next time I'm there. And thanks for the other egg information too.
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Oh, how I miss the Chesapeake Bagel Bakery . Sledding on Capitol Hill sounds cool.
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Nice thought. That would be a great place to watch the snow. In my early years here (1980s), I used to love to spend a snowy evening walking around the Capitol grounds. It's just not the same any more. That was always my favorite place to walk in the snow. Then I'd stop someplace and get an Irish coffee. Hmm. They have really good Irish coffee at Sonoma
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I noticed the display of loose eggs at Whole Foods, but I didn't see what kind of containers they might have had to put the eggs in. I didn't notice any, but they must have something. Do they have egg cartons of some sort out? (I guess it's an odd question, but it was the first thing I thought of when I saw the egg display. )
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Nadya, is there a distinction drawn between breakfast and brunch on the weekends? I had noticed when checking the web site that it said breakfast on weekends ended at 10 and brunch started at 11:30. Is that accurate? I was wondering if you really did not do service between these hours. I guess I should have asked When I was there last weekend, people near us were ordering that 3 course brunch and it was only about 10 AM or so.
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I came up with the recipe below when I was dieting, as a way of making oyster stew without cream/milk. I can't guarantee the exact results, as I wrote it down after the fact and have tweaked it without necessarily updating. This should give you a sense of the approach, though. Strawberries dipped in melted semisweet chocolate are a not too indulgent indulgence. I just bought a nice clamshell of them at Trader Joes yesterday that I plan to use for Valentines Day. Pat's Fennel-Oyster Stew 2 fennel bulbs, chopped 6 garlic cloves, chopped 3-4 Tbsp. olive oil 1/4-1/3 cup dry white wine 1 quart chicken broth, divided use 1 (24-28 oz.) can tomato puree 2 red potatoes, peeled and chopped black pepper powdered mustard, thyme, sage, bay, rosemary seasoning to taste pint shucked oysters, liquid reserved Saute chopped fennel and garlic in olive oil in a large pot over medium-high heat until softened. Raise heat to high and add wine; cook off wine for a minute or two. Lower heat and add 3 cups chicken broth and all of the tomato puree. Stir and add the potatoes and seasonings. Bring mixture to a simmer. Simmer for 1 - 1 1/2 hours, adding additional chicken broth as necessary. Fifteen minutes before serving, add the oysters. Correct seasoning, add oyster liquid, if desired, and additional chicken broth, if necessary. Edit to explain that seaasoning mix. I use Penzeys Bavarian Seasoning for this, and wrote out the ingredients when I gave the recipe to someone else.
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The shad roe sounds intriguing. I had a nice breakfast at Bis last weekend. I usually take a friend out for breakfast for her birthday. She loves steak and eggs for breakfast, and Bis does that beautifully. She always enjoys it a lot. I really like going to Bis for breakfast and brunch. I probably get there as much for that as for dinner. I wish there were more good places for breakfast on Capitol Hill.
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The spaghetti squash casserole recipe from Moosewood Cookbook is quite good. It's posted online in several places. This site has it, plus some other interesting looking recipes. (When I make this in the winter, I tend to go with plum tomatoes and use 1-2 more than the recipe calls for). Edit because it only occurred to me after the fact to check the recipe in that link against my copy from the book . They changed it a little bit. This is the list of ingredients as I have it: 1 8-inch spaghetti squash 1 cup chopped onion 2 medium cloves crushed garlic 2 fresh tomatoes (medium-sized) 1/2 lb. fresh sliced mushrooms 1/2 tsp. oregano salt and pepper 1 cup cottage or ricotta cheese 1 cup grated mozzarella 1/4 cup freshly chopped parsley 1 tsp. basil dash of thyme 1 cup fine bread crumbs butter for sauteeing Parmesan for the top
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I just had a few spoonfuls of anasazi beans cooked with ham and ancho chiles. Very good. I was making sure they were still okay before serving for dinner. The container kind of got pushed to the back of the fridge
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Thank you very much for this link! I ordered some beans from them and just got them (very promptly). They look gorgeous. I was most happy when I saw that they had Santa Maria pinquito beans. I had years ago found packages of these (under Poquito brand) at the Giant in Greenbelt, made the recipe on the package and loved them. After a couple of batches, they stopped carrying them and I couldn't find them anywhere. I finally found an Italian store in Cal. with mail order (different brand). They required a minimum purchase of many pounds. They lasted for a long time but were not as good as the beans I first got at Giant. I had forgotten about them until I saw them at this site. I'm going to try the barbeque bean recipe again soon. I'll post it when I dig it out.
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Quatro Fromaggio Risotto w Pistachios and Pears
Pat replied to Joe H's topic in Shopping and Cooking
I would like to try making your recipe, Joe. I need to make more chicken stock. My supply is depleted. I think the Whole Foods boxed broth is pretty good, but if I make this, it really seems that homemade stock is best. I will make sure I have all of the correct ingredients in advance, so it may take some time before I apply myself to this project, but I would like to make this risotto. I think I may be most intimidated by the calorie count -
I really like the mushroom-cauliflower ravioli (I presume that's a veg dish).