Barbara

I have to wonder exactly what it is that Dylan thinks he's doing with performances like this. 

He's recently put out an album of Sinatra tunes. Just like Rod Stewart issued an album of old standards. Neither one of them is going to make anybody forget the original singers of those songs--or even Streisand, who started her career singing some of that stuff.

Twice in recent weeks I have heard references to Ossabaw pigs, and the more specific Ossabaw pork. Please don't get interested in finding Ossabaw pork. Ossabaw pigs have survived because they are much too fatty and tasty for modern palates. They are fatty,feral and fierce. Just stick the supermarket product. Thank you.

If he's eaten any pork from the supermarket since 2008, it hasn't been any that I've cooked. You're welcome.

I just can't see Ferhat putting out bad food. I would rather see him go into some other line of work than do that.  I was (ignorantly) surprised from the beginning at the standard of freshness and careful cooking that went into this operation. He clearly learned how to cook from Tom Power--which you can readily tell by Ferhat's soups and his softshell crab.

But, I'm having trouble understanding why the location is such a big deal. Fishnet is just down the street from Derek Brown's trio of restaurants that are in no way dumbed-down fast-food joints. Plus, the place is very easy to get to, either by bus or subway. And, it certainly isn't over priced.

BTW, Ferhat, I liked your crab cake very much!

Did anyone catch Letterman last night? Dylan closed the show with "The Night We Called It a Day". I gotta say, I was a uncomfortable watching it. He missed a lot of notes and did a lot of weird fidgeting. Strange.

I actually recognized the song, but not because I could understand any of the lyrics. It was actually a "perfect" song to close out a long run like Letterman's. However, it also made clear why singers like Sinatra, Bennett, Fitzgerald were/are so highly regarded: they clearly articulated lyrics that are as important as the music in most of the American Songbook. Dylan couldn't pull that off on a bet.

They say oysters are an aphrodisiac so I had twelve. Only one worked.

TMI

L'Auberge Chez Francois....totally overrated...one of the worst "fine" dining experiences that my wife & I have ever had.  Not worth the time, money & effort to get to this place.  Its very stuffy & has a feeling of being frozen in 1985 - plus the food was just average - not worth the $200.00 we spent.  I have heard from friends that there is a smaller bistro that serves some good food - but have not tried it myself.  I cannot understand why this place gets rave reviews - definitely would never visit this place again. 

We went there one time in the late 80s for my MIL's birthday. I thought the food was terrible. Lobster bisque was too salty to eat and their much ballyhooed plum tart was simply inedible. Glad to know I haven't missed anything in the intervening years. The 90-minute drive in rush hour to get there didn't help matters, either.

Dame Edna and I would like to join you.

I realize that I post too often about Corduroy, but we went tonight for our 25th anniversary and sat in the dining room. The place was slammed--which may explain why I got a call earlier today to confirm our reservation. I didn't see Tom cooking and am guessing he was doing the cooking at Baby Wale. No matter; he has trained his staff very well.

It's just that we know that, whatever we choose to eat, it is going to be very good. Tom Power just does not put out mediocre food. Not everything will be to everybody's taste, but it is never bad food. (Can I tell you about the half raw chicken at Cashion's?) He doesn't seem to be interested in the kind of molecular cuisine that seems to be popular there days, and you won't find any foams accompanying your dinner. But, so what?  And, the service is going to be spot-on. Yes, they know us there; but, I was watching our waiter handle other tables and he was just as graceful with the others as he was with us.

It is also quiet enough to have a conversation without yelling across the table, unlike a lot of current favorites around here. (I still shudder remembering the noise level at Jack Rose and that is just down the street from us.)

In the past, we have had some pretty laughable experiences at restaurants everybody seems to rave about (I'm looking at YOU Oval Room) to which we can't imagine ever returning. As long as Tom Power is running Corduroy, we know where we want to eat out. It's as simple as that.

Hate to say it, but that song was the first thing I thought of when I saw the topic, & probably the only thing I can relate to- fresh peaches are great, dried apricots are awesome, & so is that song. I don't think I've eaten a canned peach in years.

You should try Toigo Orchards peaches in Bourbon. I try to keep a jar on hand in the winter for emergency desserts. They come in a jar, not a can, but what's the difference? They resemble nothing like the stuff in cans from the supermarket--and, at about $12 a jar--they shouldn't.

Two trips to Meskerem with out-of-the-neighborhood guests (based on Phyllis Richman's reviews) convinced me that I really don't like Ethiopian food. Can't imagine what it would take to change my mind.

I do believe the Blue Nile was the very first Ethiopian restaurant in Washington, so being responsible for its demise could be a crushing burden to bear. As it happened, though, the Chastleton kicked them out, I think, as part of a massive renovation of the building (which may have been as part of a conversion; I think it's a co-op now), so I guess I'll have to be content with having closed Meskerem down.

Are you sure the first wasn't The Red Sea on 18th Street?

Is it too early to invoke the Sports Illustrated curse?

Apparently not.

Just discovered this topic. I've probably told this story before, but Vaughan used to appear at Blues Alley about twice a year, IIRC; but, I kept putting off going to see her--thinking there would be other times. I don't actually like Blues Alley very much as a music--and certainly not--as a food venue. But, back in the 80's, a friend was tasked with entertaining some Chinese gentlemen and asked if I had any ideas. Vaughan was at Blues Alley and I suggested that. She found the whole experience transformative and couldn't thank me enough for recommending it.

Then, of course, Sarah died. So, I am left with some of her CDs with which Dame Edna would gift me on Valentine's Day. She was just the best and I am so glad she left us with such a legacy.

My go-to for used or out-of-print books is Alibris. Prices are all over the map, but they always list the cheapest first. I've never been sorry or overpaid for anything.

Does anyone really think he was not recognized?

That was my first thought in yesterday's WaPo chat with TS. Someone wrote in to describe disappointing meals there, and TS replied that it wasn't his experience. Makes you wonder.

The bar at Corduroy.  Even though I'm there on nearly a weekly basis, I never tire of the 3 course options.  And the corkage fee is very reasonable at $25 (max of 1 bottle).  Take your leftover $30 and each of you can get another starter from the regular menu, or some cheese or dessert wine.

Boy, do I second this! The duck confit on the bar menu was simply stellar and it came with mashed potatoes and variety of veggies. Really didn't need any other food and wound up skipping dessert altogether.

Spurred by the Sabra listeria recall, I *finally* made the hummus recipe.  So stupid easy that I'm not sure it's even worth buying hummus from the store anymore.  After the overnight soak, the chickpeas cooked in about 40 minutes...then I left the kitchen and all the water boiled away and the chickpeas kinda turned to mush (see I said it was stupid)...

Anyway, even the chickpea mush worked well.  I used a mortar and pestle to incorporate the garlic, lemon, tahini, and parsley.  I basically took the Jerusalem recipe and used this video from Abu Shukri for the technique.

I only used half of my chickpea mush, so I put the rest in the freezer and I'm going to see if that will be usable for making hummus next week.  Figure, if you cook the chickpeas in balk you could then freeze packs of cooked chickpeas and then have them on hand to make weekly batches, since the cooking of the chickpeas is the most time consuming part.

Hummus.jpg

Try using canned chickpeas next time. Talk about stupid easy--especially if you use a food processor. Then you will really reconsider buying hummus from the store.

Just wondering the name of the reservation...

The entire Loft at Baby Wale is ours. No reservation name necessary.

 His Goldbergs are hard to listen to IMO. Eccentric, yes, emphatically.

A few years ago, for whatever reason, I bought both versions of his Goldberg Variations.  They sound like completely different compositions to me. Yes, eccentric is a very good description of him.

I'm bumping this up, since the event is this Saturday. I need to give a head count to Baby Wale in a few days; so, if you want to attend, let me know ASAP.

Thanks.

Anyone else trying something new?

Nope, I'm going Old School. Dinner tomorrow will be straight out of "Mastering the Art of French Cooking." Beef Burgundy with mashed potatoes; asparagus with Hollandaise sauce; and, chocolate mousse for dessert. (I just saw "Julie and Julia" on TV earlier this week, so I got out my old copy of MAFC and decided that Julia Child really is God.) So, not a traditional Easter dinner or Seder. A perfect dinner party for 1962, though, for you "Mad Men" fans.

I was going to make Martha Stewart's upside-down Rhubarb Cake, but trips to FIVE different grocery stores landed me with no rhubarb at all. I even had to weather the zoo at Whole Paycheck this afternoon to no avail. So, chocolate mousse it is.

I first saw on TV (probably PBS) and was just fascinated. Who was this young woman with Chaka Khan's hair and playing jazz on a bass? I was thrilled when she won a Grammy for "Best New Artist", although a lot of people had no idea who she was. She probably has more talent than all the other nominees combined.

Saturday, April 11, we will gather in the loft at Baby Wale from 5:30 to 8:30. (We have to vacate the premises then because another party has reserved the space at 9.)

However, there are lots of possibilities in the vacinity for those who may want to keep the festivities going.

I would appreciate a head count; so, please send me a PM if you want attend.

I would like to see some evidence that Rose bet against his team.

Rose has claimed that he never bet against his team. As far as I know, there's no evidence to contradict that. Doesn't make one whit of difference, either.  He has admitted to betting on his team. To get inducted into HOF--while still being banned from all baseball operations--it will require a change in the rules. Since this rule was written specifically with Rose in mind, I don't see anybody voting to change it.

That would certainly make me change my mind about HOF, if it turned out that Rose did throw games.

If you read what Boswell wrote, he considers this scenario: Rose had bet on his team to win and he used up his bull pen to that end. Having tired out the bull pen, he doesn't bet on the next game, because they may not be able to save the game with all those tired arms.

How is this substantially different from "throwing" a game?