Lydia R

Here's a list of participants and prices (scroll down). Too bad many of the participants aren't posting RW offerings on their web sites. Given the blast of winter weather, it may take more than a list of reduced prices to move us out into the blustery cold. The only one that hits me as a good bargain is the $12 Lunch at Crisfield.

Rodman's is advertizing a Riedel special purchase on the back page of today's WaPo food section. They hint at 4 styles/sizes (12-25% off Rodman's everyday & 25 - 40% internet site prices), but disclose no prices. Does anyone know more of the particulars?

Last night's eNewsletter noted that CK will be closed the next two Sunday nights:

I'm not a calorie counter (yet), so I don't have any KCAL advice. However, after scanning your food journal, I don't see any notation of your water intake. How much straight, non-fizzy water are you drinking per day? Also, instead of counting calories, an easy thing to start on (just retrospectively on your journal entries to date) is the amount of protein you're consuming. There are web-calculators for daily protein intake guidelines based on your current demographics.

Congratulations Duck on your first post, welcome to DR-world. Mikey, our server at lunch today, said the corkage fee was $20 per bottle. He added that a customer recently brought in a case to be kept on premises. My table of fellow Chowhounds all nodded and thought of the same person simultaneously. Here's Steve's report from today's lunch. ETA: Link to lunch report

I was able to get a copy of the "finalized" bilingual Chinese menu Rocks mentioned in Lettres and scanned it into a PDF file. The chef came out to greet special guests at another table and she answered their questions about the glorious food on their table. How hard is it to learn Chinese?PekingCheersMenu_Jan2007.pdf

An article in Friday's WSJ highlighted this new "aging" process. The article also mentioned Stephen McCarthy, Richard Pelletier and other American Whiskey makers. This isn't a familiar topic for me -hopefully the article's author adds something to this thread.

I don't know if this was the same WTOP piece, but it highlighted a wrinkle I hadn't heard about before (sorry if mentioned upthread).What's up with the hardship waiver? If a restaurant/bar shows that their business drops 5% "cigarette prohibition" is repealed for them??

Some folks are required to demonstrate their fitness twice a year at work. Here is their personal fitness test with three events. The site has a calculator for age/gender scores and a downloadable training schedule.

There is some justice in this world. An article in Friday's Pittsburgh Business Journal "When coming here, some chains expect too much" details how hard it is for chains to realize their initial expansion projections [boo-hoo]. In Pittsburgh, they blame the roads and hilly terrain...

Maybe Dean could have spead their journey:

I've found that if you deselect "Add a copy of this message to my sent items folder" it'll go through. Only stumbled on this "workaround" in the last 10 minutes. I also don't get email notification of new PM messages.

OK, y'all win. I had Sonic for the first time today. They're in Ephrata about 8 miles outside Lancaster PA heading northeast. The carhop bounded out with bacon cheeseburger, o-rings and a cranberry limeaide. Question: How much do y'all tip for that (especially in winter)? There's more "service" than just going through the drive-up window and the carhop offered to run for sauces or additional items.Good way to leave this year "behind" and mark the beginning of '007. [Maybe Sonic could be split-off into its own thread and include comments from the hamburger thread]

Champagne wishes, caviar dreams…Happy in the, not yet opened, Kitchenette?

Today is the second anniversary of my first “chow” meal: a Chowhound NYE lunch at New Fortune. I had the privilege of meeting DanielK, hm212, PollyG, PandaHugga (James G) and Steve [a dedicated CH'er who has yet to post on DR]. I went away knowing that there were like minded food folks who were both excellent dining companions and patient educators. This CH group went on to have a smackdown of Thai restaurants similar to the current Some Dim Sundays here. Little did I know, at the time, you were leading a tough band of eG insurgents and DR.com was brewing just over the horizon. Not only did many DC Chowhounders migrate, but eventually even CH's “he who shall not be named” began posting. This community has provided me opportunities that would have been difficult to imagine as I walked away from New Fortune two years ago. This includes some greatly memorable meals including a dinner at Corduroy with squidsdc and her husband. I hope the hospital staff treats Mr. squidsdc with the same impressive care and attention our table received that night. Although you have a dedicated legion of helpers (MKTye, Hillvalley, Crackers, CJSandler, etc.) I've met you and know the policies, if not most of the administrative keystrokes, are yours. Thank you Don

Yes, the "supply chain management" logistics-types seem to breathe this stuff. Just say that Nordstrom is one of your preferred vendors... The first time I saw the word “sourcing” I flashed on a scene from the movie “All the President’s Men” when the Ben Bradley insisted that Woodward and Bernstein needed to go out and find another source before he would publish their Watergate story. I just assumed “sourcing” was a journalism term of art for the act of getting a source for their article.

I'd be sad to see them close too - although it's been 5+ years since I'd been there. I do have a fond memory of taking a non-chowish date there and feeling relief when he was impressed by their distilled spirits bar menu. The Kalio sauce is smooth and spicy - seemed to be a close relation to Thai peanut sauce, but more complex. They still have an active website. Too bad Tom didn't think of them during his 12/13 Chat - maybe they never were at Amsterdam level - but OK for DC.

It's the writing that keeps me paying my subscription out-of-pocket. Life got much easier when WSJ went on-line (no more nagging piles of "just a couple days behind" newsprint). All is not lost if you'd rather not spring for a subscription. Check back on Fridays, sometimes a corporate sponsor picks-up all-day free access (bless them). Of course without the insight I've gained from this Board the WSJ articles would have less impact... On 12/23 the WSJ article CrescentFresh mentioned included recipes for: - Nana's Rib Roast (with celery root, carrots, parsnips, pearl onions and Brussels Sprouts) - Yorkshire Pudding - Pan Gravy - Cathal Armstrong's Mashed Potatoes - Leftovers: Cathal Armstrong's Potato Pancakes - Leftovers: Beef, Vegetable and Barley Soup

On 12/15, the Washington Business Journal published this: Visiting this board is a perfect digestif following a wonderful day of family and feast.

Today started overcast and wet - not the best Saturday morning. However it was perfect weather for a steaming bowl of leftover Shabu-Shabu. The rice noodles, tofu, spinach, cabbage, mushroom, meat and egg drop broth hit the spot. Singaporean Curry Paste from a half-forgotten jar added zing and sinus relief.It fragrantly filled the kitchen and was a great meal - who knew we all have a mythical Taiwanese grandmother in Rockville?

Are these complimentary hors d'oeuvres the same free bar snacks mentioned in the Washingtonian best bites blog? Would this be a good HH place (e.g., what's parking like)?Edit for spelling and taking a "5-yard HH planning before lunch" penalty

Here's an enhanced version. Very weird advice they're getting from their crisis communications staff if their "message" is so easy to parody.

I tried this link and it looks like the "all week's specials menu" page should be updated.The home page and each day's specials appear up to date (e.g., today).

We were served this last night as a special add-on at Bob's 88 Shabu-Shabu blowout (aka $25 Tuesday). Ours had strawberries, red beans, lychee nuts and two cubed jellies (grass and ?lemon). Probably killer in the summer - great last night because the weather is warm for December (74 degrees yesterday),

I probably won't get to play a newspaper editor on TV, so here goes:Calling Phyllis Richman! Ms. Richman, could you please write an instructive guest column for the Post on this subject? Your August 2005 article side-by-side with David Hagedorn's two pieces were interesting because they showed the great divide between customer and restauranteur perspectives, but gave us little middle ground to walk on. Maybe, instead of being in the Food Section, it could run in the "user-guide-friendly" Sunday Source? I doubt our target audience reads the Food Section...