goldenticket

Actually, the wings are quite good, if you get them grilled rather than fried.

I agree, BUT - in fact, they are fried and then grilled .

I was very disappointed to find this out one evening as I sat at the bar. From my vantage point, I watched them dump the wings out of the fryer, into the sauce, and THEN throw them on the grill. All my virtuous illusions of eating a 'healthier' version of wings, went up in a puff of greasy smoke over that grill...

I still order them.... AND enjoy them with just a hint of guilt.

Already posted this on the Cheesetique thread in Shopping and Cooking but seemed appropriate to add here...

From Cheesetique's newsletter:

Let There Be Wine!

At long last, Cheesetique is now proud to offer a lovely selection of perfect wines to accompany your cheeses.

Our wine selection IS:

1. Hand-selected to pair perfectly with whatever style of cheese you select (look for our helpful notes)

2. Representative of smaller producers and/or burgeoning regions

3. Always changing

Our wine selection is NOT:

1. Meant to replace your regular wine shop

2. Representative of every nation, producer, and varietal on the planet

One final note: When you purchase wine, will ask for identification to confirm your age. Even if you look old enough to have invented wine. Please bear with us as we get our footing.

And most importantly... get in here an get your wine!

Exciting news from the Cheestique newsletter:

Let There Be Wine!

At long last, Cheesetique is now proud to offer a lovely selection of perfect wines to accompany your cheeses.

Our wine selection IS:

1. Hand-selected to pair perfectly with whatever style of cheese you select (look for our helpful notes)

2. Representative of smaller producers and/or burgeoning regions

3. Always changing

Our wine selection is NOT:

1. Meant to replace your regular wine shop

2. Representative of every nation, producer, and varietal on the planet

One final note: When you purchase wine, will ask for identification to confirm your age. Even if you look old enough to have invented wine. Please bear with us as we get our footing.

And most importantly... get in here an get your wine!

Pearmund Cellars in Fauquier makes some decent reds at decent prices. I was surprised when I went to their vineyards and tasted them. Oasis makes a decent Meritage but overpriced for what it is. My apologies to the owner, Saleq (sp?)

Seems like most Virginia wines are overpriced (IMHO) but I assume that's a function of volume, i.e. not producing huge amounts of wine = having to charge a higher price to cover costs, make a profit, etc.

Chrysalis and Linden are both in beautiful settings, and make for a great day out in the 'country'. As far as the wines go, I'm no expert, but some of each of their wines tasted decent to me, some didn't. As previously stated, most offerings seemed to be overpriced compared to what else is out there.

Does this become an issue of supporting the local business/producer at the expense of taste/cost? Hmm....

Tareq Salahi is the owner of Oasis Winery [and limo service and Hummer and tours and polo, etc, etc].

There is a review of this concert in today's WaPo, the top of page C9 ('Nostra Aetate' Celebration).  It isn't on line, so I can't link it.

It is here. Scroll down to the 2nd review.... Ouch! Haven't seen such a harsh review since maybe Tom S. reviewed Leopold's Kafe [lame attempt to keep this post food-related] although it seems to be more a criticism of the space and acoustics than the performance.

Just what did they need to do to the old Bullfeathers to turn it into an Irish Restuarant?

Who knows, but they've been at it for nearly a year. The former "Hats in the Belfry" space is being sucked into it too. Daniel O'Connell's is the name and SUP paperwork says it's supposed to be a "high-end, white-table-linen, fine-dining experience" with the occasional musical artist "from Ireland".

[sorry Don - I know this has veered off the topic of 100 King Street... ]

The interior is very "WHITE" - walls, tables, chairs, etc. (sounds similiar to how someone just described Oya to me). The preview menu that has been posted on the windows didn't look too interesting and the prices were on the high side. I suppose that's to be expected since the rent in that location has got to be astronomical.

Wonder when the "Irish Restaurant" is going to open in the old Bullfeathers space a few doors up...the "coming in 2005" signs will soon be out of date!

What DonRocks said - Camille&Beau must be accruing some serious karma for all the time and effort and organization they've put forth over the past many weeks! Not to mention providing a very tasty lunch

I thoroughly enjoyed our day on Saturday - even with the aches and pains that followed on Sunday (and Monday and....). The bald eagle watching us from above, the deer grazing at the edge of the field, that moon rising as we were winding up...

Those little moments were just icing on the cake that is the feeling that I (hopefully) contributed in some small way to helping out some very nice people who are faced with a monumental task. It was a great day - hope to repeat it again sometime soon!

I don't know how set you are on mashed potatoes...

BUT one way to get your sweet potatoes in there would be to do a roasted root/winter vegetables dish - expanding on your roasted carrots. I'm planning to do something like this with carrots, parsnips, sweet potatoes, maybe some new/yukon/other small potatoes, possibly turnips.

I just chop everything into smallish chunks, toss with olive oil, rosemary and/or other herbs, some salt and pepper, and then bang in the oven on about 425 for around 45 minutes. Yummy....

Then you can focus on your gravy, brussels sprouts (or add them to the roasting mix), and dessert.

My problem in past years has been making too much food - keep it simple and you'll be fine and full!

Good luck!

Wow! Ethiopian Trifecta (Nov 15, 22 & 29) - this is shaping up to be as much fun as this summer's TemptAsian lunch-athon!

Can't make the 22nd, but two out of three ain't bad.

Speaking of Temptasian.... anybody up for a 20 buck Tuesday there on December 6?

Some spicy consolation for those who aren't going to Ray's on the 5th (whether by your own choice or not)

How about a combination class/meal gift certificate? He can participate in a class with one of the great chefs in our area and then, at another time, enjoy a meal prepared by them at their restaurant (maybe with you or another dining companion).

Or a wine/cheese combo - sign him up for (1 or more) of Jill Erber's cheese classes at Cheesetique, one or a couple of the many wine-tasting classes in the area (haven't done any so don't know which are good), throw in some gift certificates for Cheesetique, a good wine shop, and maybe a restaurant that features wine and cheese like Sonoma or Dino.

Sounds like a fun gift whatever you wind up doing - wish I had such cool/creative siblings !

Well, the good news is that it doesn't mention that the Grill is actually open today, and people who look for it "outside on 21st Street" will not find it. That said, I still think I'll go early. Better safe than hungry.

It's open today too?? (as well as Wed & Thurs)

I signed up for the email but only received it once, so i'm relying on you all for accurate info. Don't want to make a run into town from the 'burbs unless it's definitely open.

(will have to try signing up AGAIN)

I have a recipe that for a cold orzo salad that has been a great (quick) standby - it consists mainly of cooked orzo mixed with chopped (fresh) tomotoes, basil, parsley, and crumbled feta tossed with a dressing of olive oil and lots of lemon juice. Maybe not quite you were looking for, but another of the many ways to use orzo.

Just noticed that this sounds very similar to Mrs B's recipe above - not sure if hers is hot or cold - looks like it would work either way.

If I host something, can more people attend if it's a weekday night or sometime on the weekend?

Weekday night might be a little easier for me - or a weekend afternoon. the caramels and nuts sound yummy - hope you'll share one or both of those recipes. I might make the chocolate pistachio biscotti and some version of bark.

There was a truffle recipe in the WashPost on Friday, from one of my favorite chocolatiers (aside from Willy Wonka, of course ) Rob Kingsbury, of Kingsbury Chocolates in Old Town.

Venison loin poached in glue wine, roasted pear grand veneur sauce, wild apple shavin

Well - I hope they mean gluhwein (or glugg wine)!

There are some lovely tastes/flavors and quality ingredients mentioned....

hard to say if it's worth the $$$ Maybe it's more about the "saving Mom from a week's worth of stress and hard work = priceless" factor, than the food.

Often, menu descriptions don't do justice to what actually arrives at the table. I'd bet this will be the case here.

You could probably find other very nice Turkey Day options where you'll be. (I've had them at some very decent places around here for under $50/person in past years...)

[edited to add: I see that gluewein is a spelling variation, but not the most appetizing one!]

Any interest in doing some sort of recipe swap?  We could each make a small batch of stuff and get together and sample each others recipes and see if it's something that we'd be interested in making for a gift basket this year.  Sometime in early December perhaps?  I'd be happy to host at my house in Arlington.

Sounds like fun to me!

In ChasCo: Captain Billy's in Pope's Creek - good portions and great servers.

With such beautiful fall weather to enjoy, we headed out for a drive yesterday afternoon. Instead of our usual westward direction, we headed east and south and eventually found ourselves at Captain Billy's in Pope's Creek for some crabs. We initially ordered a half dozen steamed hardshells (we're novice 'pickers' with no real technique or speed to speak of) but upgraded to the "Deluxe" platter that also included 2 lbs of snow crab legs, and 1/2 lb of steamed shrimp. We started with a shared bowl of oyster stew - it was loaded with oysters and was everything oyster stew should be - simple, hot, and yummy.

The crabs were a mix of small to medium, but most of them arrived sans claws - a problem quickly remedied, just by asking A tray full of claws appeared almost immediately. The hard shells were the favorite, although the snow crab meat was nice and sweet and the return v. effort ratio was much more satisfying. The shrimp was way overcooked making shell removal difficult and the meat tough. I liked the hushpuppies - small and crunchy with honey for dipping, but the coleslaw was pretty boring - little flavor or dressing of any kind. Vinegar was mentioned in another crab thread - it was provided at the table, as were shakers of a spiced seasoning, cocktail sauce, tabasco, and ketchup, along with melted butter. I find the vinegar provides a nice contrast to the sweetness of the crab meat. The servers were very nice but I thought the unmentioned $1.00 per soda (no free refills) was kind of annoying. The view is wonderful and we enjoyed a gorgeous sunset as we finished up our picking!

In StMary'sCo: Casual - Captain Leonards as mentioned in an earlier post - haven't eaten there but their to-go crabs are good

We stopped at Capt. Leonard's last summer on the way back from an Eastern Shore wedding. I think I preferred the crabs here. There is no view, they're right on the road. But the service was good, the crabs were big, the hushpuppies tasty, the shrimp properly steamed, and it had a little more of a roadhouse feel, which I like!

My question is can these things be frozen (say within 2-3 weeks of giving them)?

Any help would be appreciated.

Thanks

I found this on a website about cookie exchanges:

Most cookies can be frozen with no loss of quality. Store them in plastic freezer containers in single layers, divided with waxed paper or parchment paper, tightly covered. Thaw soft cookies wrapped at room temperature. Thaw crisp cookies unwrapped at room temperature.

and here's a link to a little more detailed info

Hope this helps!

I saw a variation on my white chocolate peppermint bark at a Caribou the other day - pretzel rods dipped in white chocolate and rolled in peppermint. LOTS of variations on this out there -looks easy enough!

I also enjoyed your review - welcome!

I wasn't so sure about sweetbreads myself - but Chef Armstrong made a believer out of me! His preparation is wonderful - give it a try some time. Of course I may have been spoiled for anyone else's preparation , but I'm so glad I took the 'risk' and tried them!

I've got room for 1 or 2 more - happy to pick up in Alexandria/Arlington or near Logan Circle

I sent an e-mail to Caterina Abbruzzetti and here is the list she sent me.

I believe this should also be on the list - it was the accompaniment for the dessert course (I think this is the right one):

Vin de Paille D' Arbois, Domaine Rolet, Half Bottle 1999

[vintage in pic may be different than what we served, but as Caterina put it, the bottle is so "cute" I thought it was worth a photo]

I'm planning to head out to the farm on Sunday, Nov. 13. Anyone else interested?

I could take 3 people from the Old Town area (or pick you up at King St or Braddock Road Metro). I haven't been out before, but it sounds like leaving the Alexandria area by around 8:15 am or so is required to get there by 10:00 am and get in a good day's work.

Sunday's forecast is for sunshine and a high of 67!

It's been a while since I've been, but the burger at Southside 815 in Old Town is great. Juicy as all get out, usually cooked exactly as you request, and the fries are damn decent. My only complaint is that there isn't a bleu cheese option.

I have to second this opinion. Southside's burger is a good go-to, nearly always cooked as ordered (as Al Dente said). The fries are pretty good, but I often substitute a side of their yummy greens, liberally doused with Crystal Vinegar

Another plus is that it is available on their late night menu (available from 10:30pm to 12:30 am) for those who are looking for something to eat after everywhere else in Old Town (besides Chadwick's) has stopped serving food.

there isn't much on the menu other than sushi. No tempura, teriyaki, tonkatsu, etc.

Don't forget about kamameshi! I'm thinking the unagi version is going to be just right as we move into some cooler fall weather.

Sorry I couldn't be there, but it sounds like you tried all [or most ] of my favorites - including those shumai, which as Crackers said, are fantastic!

Durant's (2611 N. Central Ave.) is fun in an old-school supper club/steakhouse kind of way. I confess I've only had lunch at the bar a few years back. But the burger was pretty good, the bartender was friendly, and he kept my "Arnold Palmer" (half iced tea/half lemonade) filled.

It's easy to disappear into the red and black cave that is the place - I recall that there aren't any windows...

Durant's website - be sure to click on the Motto... it's a classic!