Bart

Making lots of pickles. It's my first year making pickles and the recipe I'm using calls for fresh dill and also dill seed. I made a small batch a couple weeks ago and used up 2 of the "golf ball" sized containers in no time so I figured I'd buy in bulk. Interestingly, I went to 5 or 8 different stores before I could find any dill seed in any size. None at Giant, Safeway or Bestway. I finally found some at G-Mart, but only in very small containers.

Oops. I just posted a copy of the Ashby Inn menu from a couple weeks ago. Didn't realize you were looking for opening menus only. Before I realized you were only looking for opening menus I had a thought that might be cool, (or die on the vine)...............what if you had a "Menus" subforum? Instead of reviews, it would just contain menus for each restaurant listed. So if you wanted to look at the menu from say Marcel's from 5 years ago you could. Or 10 years ago. Or 1 year ago. The posts should/could/would be organized by the date of the menu, not date of the posting so at the very beginning of the thread would be the oldest menu and at the end of the thread would be the current menu. Of course this would mean someone would have to manually sort the new postings but it would make the fourm a better research tool.

Here's a copy of the August 7, 2014 menu per Don's request.

Very good! Next time you talk to him, see if those of us who got burned could get night on the roof without having to deal with the website reservation system. Also, did you call him Aaron or A-A-Ron? (if you don't get the reference, youtube "Key and Peele subsititute teacher pt. 1")

Thanks for the background. But it still seems weird and in need of an update. When you get a popup that says "your reservation will be held for five minutes", I'd expect, you know, that your reservation would be held for five minutes. Reminds me of the "close door" button on the elevator...........you can press it all you want, but it doesn't make the door close any faster.

I had the same problem this morning................hit the reserve button and got the note saying my reservation would be held for 5 minutes. I entered all of my information including credit card in less than a minute and hit the "next" button and was told that it was sold out. I think they need to update the site/software so when you hit the "reserve" button and you get the message saying your reservation will be held for 5 minutes, it actually holds your reservation.

Thanks Matt! I didn't know about the Indian cuisine connection (and I didn't know about Penzey's either). There's an Indian food mart near where I live so I'll check it out too.

Does anyone know where you get get big containers of dill seed (not dill weed)? I can only seem to find the very small spice jar size versions (about the size of a golf ball), but I'm looking for the extra large containers (almost the size of a quart of milk). I see them on ebay but would rather just pick one up locally.

Funny you were so keen on observing the service. I was doing the same thing at Nats Park on Wednesday night. (That was when Rendon hit his first walk-off base hit of the week, not his second!) It had been over a year since I'd been to that (or any) Shake Shack so I was a little unclear on the process, but I went to the counter and placed my order and paid as usual. Then I just stood there waiting for my order. My waitress/server/cashier just stood there too. After a couple of minutes I realized that the waiter/server/cashier next to her was taking order after order and those people were paying, getting their reciepts and then standing off to the side. I soon realized that this was the way it was supposed to work - - order, pay, step to the side and wait. So now I figured I'd conduct an experiment. I was going to stay where I was (talking to my daughter), until my food came or until someone clued me in and asked me to step aside. After 6 or 8 minutes my food came but during that time, no one asked me to step aside and my cashier never took another order. She just stood there. The guy next to her probably took 5 or more orders in the time that mine took. Big time fail on my server's part............but in Shake Shack's defense, the guy next to her was working like a champ. (we were separated from the large bank of cash registers on the left by a column so I couldn't tell how the other cashiers were doing). I probably wouldn't have noticed this or cared about it if it weren't a Danny Meyer joint, but hey, when you're the king of hospitality, people expect perfection! ;-) (and PS - I didn't feel bad about conducting my little "experiment" because the line was pretty short - - less than half of the roped off area was full)

A year later and another Washington Post tomato recipe issue is out: http://www.washingtonpost.com/lifestyle/food/top-tomato-2014-a-most-interesting-bunch-of-recipes-topped-by-rabbit-ragu/2014/08/18/c635a7f0-2272-11e4-86ca-6f03cbd15c1a_story.html Once again, after a quick scan, I don't see anything that jumps out at me as a dish I MUST make. I used to love this issue, but for the past couple of years the dishes seem to be getting wierder and less interesting. Tomato doughnuts?!?!? I'll pass. I know that soups and sauces have been done to death, but I'd much rather see some more of those listed.

Edit - updated a broken link Thanks! I'll try that. I spent last night making a few pans / containers of this soup: http://www.donrockwell.com/index.php?/topic/2157-fresh-tomato-recipes/?p=234599 It's a good way to get rid of a lot of fresh tomatoes

Can you explain the "roasted tomatoes" in the freezer? What do you start with, what do you end with and what do you do with them? Thanks! I harvested 10 flats of tomatoes over the weekend and am currently buried.

^ Will you adopt me? Sounds like my kind of family! ^

Thanks for the tip! I've never been there, but my wife likes baking/making desserts...............therefore....................cookbook ordered! (surprise present) (husband of the year!)

I'll play along too. For brunch, copy this. Appetizers, Salads and Small Plates Praline Bacon $6 Old Fashion Callas $5.5 Fried Grit Cakes With Tasso Gravy $5.5 Fried Chicken Livers With Elizabeth's Pepper Jelly $7.5 Seafood Stuffed Mirliton With Green Onion sauce $7.5 Biscuits and Sausage Gravy $5.5 Fresh Fruit $4.5 Fried Boudin Balls in Creole Mustard Sauce $6 Entrees Entrees marked With * Get Choice of Hash Browns or Grits Eggs Elizabeth* $13French bread Grilled Topped with Ham, Poached Eggs and Hollandaise Duck Waffle $14.5 Sweet Potato and Duck Hash on top of a Corn Bread Waffle with Pepper Jelly Grillades & Grits $14 Smothered steak with Creole Gravy Eggs Florentine $17 Creamed Spinach, Fried Oysters over Potatoes, Topped with Poached Eggs and Hollandaise Banana's Foster French Toast $10 Classic French Bread Grilled and Stuffed with Banana's Foster Cream Cheese Red Neck Eggs* $14 Fried green Tomatoes with Poached Eggs and Hollandaise Campfire Steak and Eggs* $19 Cold Smoked Rib Eye, Hollandaise and Fried Eggs Cajun Bubble and Squeak* $16.5 Country Bacon, Cabbage and Shrimp Topped with Poached Eggs and Hollandaise Country Breakfast* $12.5 Smoked Porkchops covered With Country Gravy and topped With 2 Eggs Smoked Salmon and Brie Grilled cheese* $12.5 Smoked Salmon with Brie on Rye Bread topped with 2 Fried Eggs Shrimp and Grits (The Hang-over Helper) $14.5 Shrimp with leeks and Tasso in Beef Broth over Grits Ala Carte and Traditional Fare Waffle with strawberries $9 Waffle Topped with Whip Cream and Strawberries Waffle $7 Basic Breakfast $7.5 2 Eggs Any Style, with Hash Browns or Grits and Toast or Biscuit Biscuit, Wheat or Rye Toast $2 Hash Browns or Cheese Grits $3.5 Grilled Ham, Bacon or Housemade Sausages (Italian or Breakfast) $3 Hollandaise $3 Two Eggs any Style $3 And most importantly, please copy thier "Make your own mimosa" deal where they give you a pitcher of OJ and a bottle of champagne and let you mix your own. All for 21 bucks!

What just happened?!?!? Is Don asking questions and then answering them himself?!?!??

Bottom line up front: The Ashby Inn is as good as it ever was and there's no reason you shouldn't eat there tonight!! As onetime food critic Homer Simpson once said, "Seven thumbs up!" Background: For the last 5 years or so in early August, my wife and I have had a midweek dinner at the Ashby Inn and we always get the tasting meal. This was our first visit under the new chef (David Dunlap) and you'd never know there was a change in the kitchen. The menu was every bit as inventive and special (and tasty) as in any of our previous visits. The only thing we noticed that was different was the service. There was nothing wrong with it, but it wasn't quite as polished and it didn't rise to the exquisite heights of "The Neal Years". That said, it was a perfect meal and a great night. Setting: Like I said before, we've been coming here in early August for the last 5 years or so and we always sit outside on the porch. This may be the most beautiful setting in all of Virginia, if not the entire US! You look out onto a beautiful flower garden to a field beyond that is dotted with grazing cows and flying birds. You can't help feeling relaxed and tranquil here as the only sounds you hear are birds and (later) crickets. Food: We did the tasting menu ($99) and it was as good (possibly better) as any one we had under Tarver King. We skipped the wine pairings ($60) and ordered bottles instead. We started with a wonderful dry rosé and then switched to a red Bordeaux. For the red, we couldn't decide between two different wines and the sommelier actually advised us to pick the cheaper one! Yeah! Here's what we had: Assorted Doughnuts "“ Sort of a bread and cheese course. There were three little "doughnuts" with three different cheeses. One looked like a tiny glazed doughnut that was dusted with parmesan cheese. The next was shaped like a tiny éclair (no frosting on top) and was filled with bleu cheese which was very light and airy, almost like a mousse. This was my favorite. And the third was a sort of fluffy cheese puff. Chilled Watermelon Soup, Smoked Pork Tongue, Feta, Marjoram "“ This was one of those dishes where there is a bunch of "stuff" in the bottom of the bowl and they pour the soup over it at the table. Very nice presentation and lots of interesting flavors. In fact, that could be said about every dish "“ beautiful to look at, and layers and layers of flavor. (Best dish so far) Tomato and Grilled Tomatillo Salad, Tequila, Cilantro "“ good, no strong memory Crudo of Yellow Fin Tuna, Sweet Corn, Lime, Serrano Ham "“ lots of great flavors in addition to the fish. I could have eaten 3 or 4 more of this. (Best dish so far) Ricotta Stuffed Squash Blossom, Heirloom Tomato, Tarragon, Lemon, Cucumber "“ good, no strong memory Branzini, Dashi, Pickled Maitake Mushrooms "“ this was another dish where all the "stuff" was in the bowl and they poured the dashi over and around it at the table. Wow! The fish and "˜shrooms were great, but the dashi really elevated this dish. Amazing flavor. "Can I get a gallon to go, please?" (Best dish so far) Pekin Farm Duck Breast, Green Curry Risotto, Carrots, Turnips "“ another dish with lots of interesting things happening. I'm not a huge fan of curry (read: avoid it when possible) and turnips and carrots are not my favorite vegetables but they all worked as a wonderful bed for the duck breast which was the real star of the dish. It had it all: crispy golden skin, a nearly liquid fatty layer and a succulent piece of meat. My only complaint is that it wasn't 5 times as big! (Tied with the Branzini for the best dish of the night) Next was a sort of sorbet (???) popsicle that wasn't listed on the menu which transitioned into the desserts. Basil Semi Freddo, Poached Rhubarb, Elderflower, Meringue "“ that's what the menu said, but the photo shows some thinly sliced peaches in there too. A fine dessert (but I'd rather have another piece of duck!) Mignardises "“ not sure what that means, but we got a couple small meringue puffs and a couple small bites of cake topped with blueberries and strawberries. (edit "“ I used the google and found out that it means mini desserts"¦"¦"¦"¦"¦..very true!) I'm obviously not great at evocative descriptions of the food, so I'll close by saying it was a wonderfully serene meal that was every bit as good as any Ashby meal we've had. I've spent a lot of time over the last week thinking about it and going, "ahhhhh". If you're looking for a beautiful dinner in a beautiful setting, head to Paris immediately! PS "“ I just checked this week's menu and it looks to be 50-60% different from the one we had (which makes me want to go back ASAP!) (Retweet this please.)

You know what's weird? There's a whole other Bangkok Golden(s) it Ft. Washington and Fairfax that is NOT this one. http://www.bangkokgolden.com/Home.html (not the one you want) http://www.chefseng.com (the one you want)

Very interesting article on trying to save old apple varieties before they're lost forever: "Why Your Supermarket Sells Only 5 Kinds Of Apples" by Rowan Jacobsen on motherjones.com

This not going to be much help, but........................ My wife and did the 24 course blow out a couple years ago and got the wine pairings. I don't recall how many different wines there were but it was something along the lines of 3 or 4 courses per glass. IIRC, they topped us off once or twice when we finished the wines before all the coupled courses were finished. The one thing I do remember clearly was that one of the "wine pairings" was actually a mixed drink. Neither of us are mixed drink drinkers and we told the staff that at the start, but we also told them we'd try it. While I would have rather had another glass of wine, I put on my big boy pants and drank it down like a champ. My wife, not so much. But no big deal though, we told our server that she didn't care for it and they brought her another glass of vino.

Lots of zuch over here, but no full size tomatoes yet. I had a couple cherries the other day, but at this point, it's going to be a race between my melons and tomatoes.

Alex - What are your thoughts on the local wines? Have you tried many? What do you think?

PM has been sent. Thanks for the offer!!

There's a strange (cool) little grocery store/sandwich shop next to Al Dente on New Mexico Ave NW that sells duck eggs (along with a bunch of unusal stuff like aligator meat)......just found the name: Wagshals. http://www.wagshals.com/newmexicoave.html Don't know if they have them year round but they did have them last October.

Sorry the format is screwed up above. I couldn't get the table to cut and paste properly. http://kapnosdc.com/wine/