mame11

I love the goal the Black Restaurant Group has set. The rise in Type II diabetes among children is nothing short of shocking, and completely distressing. Children's National Medical Center is a great place to host a state of the art kitchen where children and family can learn healthy eating habits. I hope you reach out to companies and organizations so that they can both support your project and spread the concept to hospitals in other areas. Is there a place (i.e., email list) where people can sign up to receive updates on the projects or learn about events to support the goal?

I've been with several bands at the Birchmere who were very pleased with the options, and the food, at the Birchmere. They can order from the menu which at many places is not an option (Iota serves them pasta, at least used to when I knew bands who played there). Many venues don't have food options at all and the bands are on their own which can be a hassle and lead to unhealthy food options. Plus, the venue serves it with a smile and takes great care of thebands.

I'm in... My goal is to bake something. I'll also make something healthy to counteract all the yummy pork products I plan to eat. do I recall correctly that someone has offered to make a bacon bomb for the event? if not, could you? :-)

Shucks goldenticket I thought I'd figured out the difference. Guess I'll have to go back to my original thought: crack Seriously there is something addictive aboutpinkberry. A couple at the Cobb county location had driven an hour to get it and they have twice a week since the outlet opened.

Wow, 2+ years later there is still no Pinkberry in DC. There is, however, an outpost in a suburb of Atlanta. I am here to testify that my mouth is dancing a happy dance as I eat Pinkberry Original with the chocolate beads like Central uses on its desserts. The strawberries were good too... as was the watermelon flavor. Among the things that distinguish Pinkberry from other tart yogurts is that they use skim milk. Nothing compares. ETA: :lol: :lol: oh happy day! according to this site... 19 days until Pinkberry near DC

Uh, doubtful that it will since Michael hosts these events all-the-time. I was going to propose that DR.com do something fun like have a bake sale to raise money for DCCK. I'm out of town at the moment but what do y'all think? I live near the Zoo and would happily ask the Starbucks across from the Zoo if they would let me set up one weekend day with a bake sale for which all funds would go to the DCCK. It would also give DR.com members an excuse to bake. :-)

I decided to chime in when I saw you like all kinds of Latin food. There is a wonderful restaurant in Atlanta that focuses only on the cuisines of Latin America. In May I had a birthday celebration at Tierra after a visit to the Botanical gardens and it was a highlight of my year which has included dinners out at restaurants coast to coast! It's a really unique restaurant. The food is lovely and well seasoned, they have a full bar as well. The menu changes weekly so it is somewhat seasonal. (hard to be seasonal in the US when you are serving the food from tropical countries year round) The back patio (covered) was a very nice place to spend a spring evening.

Atlanta has a main thoroughfare called Buford Highway which has served as an ethnic mainline for decades, and likely generations. It begins not far from Buckhead, or from 85, and travels out to the suburbs through a maze of restaurants and stores from Chicago Supermarket, a Mexican eatery and shop, to Tempo Doeloe, an Indonesian restaurant with a Java market attached. Over the years I have ventured to Buford Highway many times. I had my first experience where a restaurant was downright rude and unhelpful to my group because none of us spoke Korean on the street. I celebrated my first Chinese New Year with a feast at a restaurant which is now a Mexican western wear shop. I've had some amazing meals at different places along the street but always on the recommendation of a critic or other resource (friend, blogger, what have you). The other day I reached out to John T. Edge, the Southern food critic/historian/writer, to ask where he would recommend eating these days in Atlanta, and on Buford Highway. He sent me a link to this amazing resource from the Southern Foodways Alliance about a recent trip they sponsored to explore Buford Highway. I sent it to my friend and she chose Tempo Doeloe since she last had Indonesian food in Amsterdam. I had never had it and it was delicious. We shared three dishes. The lamb kebabs were petite and smothered in a sauce that consisted of peanuts and something else. They were perfectly cooked, even as small as they were. They were served with the most interesting thing I have seen at a restaurant in a while... rice cubes. The rice cubes were perfect for sopping up the generous sauce portion. The Javan fried chicken was, um, interesting but still good. The fried chicken seemed to have been smoked and then fried sans coating. It was well flavored and (basically) tender. The interesting element was that it was served with different types of beef and possibly chicken gizzards which had been smoked. One presentation of beef was similar to a brisket, another (which I didn't try) reminded me of a piece of leather. That dish was served with delicious coconut rice. Finally we shared something akin to a salad. It was an adventure I would happily revisit. First, however, I'll have to mark the other restaurants off the Southern Foodways list. ETA: It occurs to me that many people may be unfamiliar with the Southern Foodways Alliance. It is a non-profit affiliated with Ole Miss that has a mission to preserve the food cultures of the American South.

Your idea of campfire food may now skew too upscale for me... but potatoes wrapped in tin foil set directly in the embers are yummy. Hot dogs on a stick are as good as marshmallows... Wow, it's been a long time since I camped...

The Tabard Inn! Great cocktails and a very unique space.

I ate at a restaurant tonight that I expect to see on Hell's Kitchen sometime in the future... if they make it that far. It's a very attractive, relatively new restaurant in Atlanta. The person who recommended it isn't necessarily a foodie but she recommended this as a solid "Atlanta" type restaurant (i.e. American). OMG... it was bad. I literally feel like I've licked a salt block. But that's the end result here are the facts: 1) The bread was fresh but very cold. The butter a block of ice. 2) They thougtfully split the salad. Unfortunately the lettuce was literally rotting. This wasn't mesculun, it was a wedge using bibb lettuce... and the rotting was on the external leaves. 3) They brought out one entree and not the other. Set it down and walked away. Odd. 4) someone finally stopped by long enough for me to say I had not received my entree. 5) oops they tell me, my entree wasn't entered. "may they take the other entree back to keep warm" since my guest hadn't started because she was missing a spoon, she obliged. 6) time passes, they bring our dishes back. this time with a spoon for my friend to eat her gumbo. I take a bite of my entree and it was COLD. 7) I send it back to be warmed... 8) it arrives and I am grateful it is hot because hot food tastes better even if the food isn't that good. In retrospect, I wish we had left at some point before the entree situation was resolved. Is that ever appropriate? I would have paid for the salad... Am I just being bitter for not having any feeling in my tongue?

I might just have to make a cross country trip to investigate this: BACON TRUCK

The patio at New Heights sounds like it might be perfect...

I like the brand Brookville Market sells, they import it from Brooklyn or Baltimore I think. Its in Cleveland Park so not too far from Dupont. Also, you could call the JCC and see if you can tack on to their holiday orders. I think they get their Challahs from Shalom Bakery. It's (technically) in Dupont so it meets your geographic location.

What a beautiful and unique for DC space. I stopped by yesterday and was mightly impressed. However, I felt for the food vendors. There were 3 separate BBQ vendors, all of which looked really good, a Soul food caterer and WonkyDog truck. Oh and Dangerously Delicious Pies too... While there was a nice crowd it was rather small. Considering (a) how incredibly beautiful the day was and (B ) the proximity to the Nats stadium, I imagine the vendors had hoped for more...

I've made two really yummy breakfasts this week worthy of report on dr.com: To celebrate the New Year, I made Challah French Toast with sauteed apples. I added a bit of flour to the egg/milk/vanilla mixture and it added a nice bit of crispness. As I failed to eat dinner last night, I greeted the morning with sweet potato hash and a fried egg. Butter makes everything better.

Okay so I didn't get Tamarind Paste/Concentrate. You are correctly identifying what the brick I bought looks like. I don't know whether or not I have the stomach to try this dish again. I'm very sad. I was surprised to see ketchup as a substitution too but it's what he said in the recipe. First of his recipes to let me down. Oddly its the only cookbook I use. Thank you soooo much for this information. p.s. where is Maxim's in Rockville? Near a metro?

Wow! Um... speechless. Thank you so much for looking it up for me. Humbling... I guess I was expecting something like tomato paste. Thanks!

I just made the world's worst dinner. I know there's not a lot of competition on this board for that title so I'll take it... I was trying to make Pad Thai from How To Cook Everything. It took me time to find the Fish Sauce required and longer to find the Tamarind Paste. I was so excited to make this dish as it has become a comfort food for me. Though M. Bittman says you can substitute ketchup for tamarind, I was determined to make it with tamarind. I followed the instructions per the recipe but did not fully do my mise en place but did lay out all the ingredients. When I went to open the tamarind paste I was like "huh? are those almonds in the paste? How do i get the paste off those little almonds?" I tried to pull it off but to no avail. I resorted to ketchup. wow was that a plate of gross and bland. For the first time ever I dumped my meal. I don't want to dump the tamarind paste if y'all can tell me what to do with it in the future. Did I even buy tamarind paste? (for the record I found tamarind paste at the Japanese market on U St.) thanks in advance for your opinions and advice....

Wow. Just a quick commentary to say you can tell how uninteresting this show is as it has been almost 2 weeks since anybody posted on this thread. and the purpose of my post... In lieu of watching the bland DC Top Chef, I have greatly enjoyed this humorous commentary on the Washingtonian.

The DIA is awesome. The Hudson Valley is fabulous. We explored not just Beacon but other areas as well. While I am sure I had some good meals, I am sorry I did not make it to the Culinary Institute of America in Hyde Park. It's about half an hour from Beacon.

Earlier this month I made an attempt at Chess Pie... One was a success, the other not so much. Regardless, I will try again and this time make my own crust. Even Kleiman, the host of Good Food on KCRW in LA, is obsessed with pie. Last summer she made one every day (or had someone make one). This year she is obsessed again but to less of an extreme. She has some amazing resources on her site, including a great discussion about basics amateurs should consider, including some information about tapioca cf. corn starch cf. flour.

Not to be contrary, regardless of the absurdity of the pressure challenge, I am blown away by the talent on the show. I bake all the time and the only recipe I have ever memorized was a brownie recipe. These contestants made cupcakes without a recipe, one of whom had never made them. Not really sure how he did that but as far as I can tell there were no recipes provided. Also they are given ingredients that they must use which many have never tasted much less cooked. It's impressive that they have enough knowledge in the kitchen that they can improvise effectively. I think many participants on the dr.com board are likely better chefs than any of the contestants but they are not on the show. And hey, I've been using more salt and pepper since I started watching the show and have to say my food tastes better... :-) P.S. this week's pressure challenge was making pasta and sauce from scratch... in 90 minutes. I think that's the point of the pressure challenge, limit the time to increase the stress and cause someone to slip up.

this site might help you plan... Food Truck Fiesta

egads! it's disney world for chef groupies... oy.