goldenticket

Saw that and thought "how very odd!" OK, so the new format is growing on me, or I'm getting used to (or ignoring) it. The biggest and most offensive difference is the cover - which is a pretty big deal... I guess I just don't like change - bring back the Dreamery

I'm game for either day. BUT the 1st is preferable because the SO's folks are in town and we haven't been to Kotobuki in at least 10 days - I'm suffering from severe sushi withdrawal! They leave town on the 31st so the 1st would be perfect (if it's the 8th, I'll just be going -at least- twice in the next 2 weeks)

I've found a prepackaged "kit" at some of the Thai markets with most of the goodies you'll need to make Tom Yum or Tom Kha Gai. I used to get them at the now-closed place that was in Del Ray, but I've also picked one up at the Bangkok 54 market. Check the freezer section - comes plastic-wrapped on a little styrofoam tray with galangal, kaffir lime leaves, ginger, chiles, and lemongrass. Grab a jar of tom yum paste, chicken stock for tom yum gai, and coconut milk for tom kha, and you're all set. Tom Yum takes all of about 10 minutes to whip up. I usually make it with shrimp. The tom yum paste is what my recipes call for - I haven't seen anything that describes how to make it from scratch or what goes into it.

Wednesday this week...11:45am - 1:00pm [sounds like a VERY good reason to skip that office luncheon at Guapo's ]

I got to experience this LITTLE (literally) local gem on Saturday. What a perfect day for outdoor dining on the deck (not that there IS an indoor option ). We stopped for a late lunch - I had a fantastic pulled pork sandwich with the Carolina Pucker sauce. The meat was tender and smoky and the sauce was good and tart (perfect for this vinegar lover). My two dining companions ordered the BZ BBQ Burger. As described above, it's a huge burger with a big ol' pile of pulled pork on top. One got the spicy 'cue sauce, the other ordered regular. Both were good and those burgers were gone in no time. The fries were good and crispy and the slaw was OK, nothing very distinctive, but good enough to go on top of the pork. Ribs were smokin' and they looked delicious - next time....(they only do ribs on Fridays and Saturdays). The Mighty Midget is definitely worth a trip out to Leesburg - not only for the food, but also to see the smallest kitchen in operation in the US (or so I was told...)

Boulevard Woodgrill in Clarendon is Metro-accessible (there's also free garage parking a block away after 5 pm) and has a nice, private room downstairs that should easily accommodate a group that size and a slide projector. Our office holiday party was there last year and the food was decent (I think it's a bit better than serviceable) and reasonably priced, AND service was very good. [old friend of mine went to Westminster, at least for a little while, back in '86]

For all you Giada fans who missed your chance to see her in the flesh at the Book Festival, here's another chance: MEET GIADA DE LAURENTIIS Make fantastic dishes in a flash with Food Network star Giada’s debut book Everyday Italian—a creative chronicle of easy-to-make recipes. Drawing from culinary influences of her native Rome, Giada offers 125 simple, accessible dishes in this mouthwatering premiere. Monday, October 24 5:00 – 7:00 p.m. Sur La Table, Arlington 1101 South Joyce Street, Suite B-20, Arlington Come in or call 703.414.3580 to reserve your book.

Bad Raisins, huh?! Who'd a thunk it? Do tell, what is the shelf life of raisins? [wondering if I still have some mini-boxes of Sunmaid up in the shelves that I bought God only knows how long ago... ]

From over on the Wine forum:

1/4 white with rice - from Edy's Chicken and Steak - love that Peruvian chicken and the spicy green sauce to dip it in!

Sorry to report that the situation doesn't seem to have changed much since this was posted in June. I was in there on Saturday, hoping for a loaf of their 7 grain bread to go with a late breakfast on a rainy morning. Well, it was total chaos, hard to tell who was doing what behind the counter, where one should stand to place an order, and the selection was really limited and did not include the bread I was looking for or anything even close. I left (after getting the jackass that had blocked me in to move his car into a REAL parking space) and headed for the Union Street location, which is where I will be going from now on. It's a much calmer, more organized place AND they are better stocked - got that 7 grain and headed for home! I still wish they had kept the Fayette Street location open...

I do!! and ScotteeM if you ever want company on a Thursday, I work fairly close and have been wanting to get over there and try the place out, especially after reading all of these great posts! I just may succumb to the temptation today...[excuse me while I wipe the drool off my keyboard]

I was around then (or not long after that) and remember well what U Street used to be like (much like I remember what Clarendon used to be like - Amdo/Roratonga/Strangeways anyone?). I have mixed feelings about 'gentrification', but isn't it nice to be able to walk from 14th Street to the 930 Club and feel (relatively) safe, much less have many, many options for dinner before a show or a drink after? That wasn't the case when 930 first moved from downtown ( we won't go there....) or when my friend was living in a walk-up a few doors down from the Black Cat in the mid 90s. 14th and U was kind of on the edge 10-15 years ago.But - since you were there - what WAS the name of that bar that was upstairs at the property you mention, say around 1994-95? I used to go there with friends who have long since left town and I just can't remember - Mountain Lodge?? It was certainly not a trendy place, just a bar with relatively cheap drinks, decent music, and comfortable seating. I just hope there's room for some of the old to fit in with the new that is coming. Clarendon's managed to do that, but even there I wonder how long it can last....

Picked up some nice butternut squash at the Archwood Green Barns Farmers' Market (just off 66 at exit for The Plains) - can't wait to make some soup! Also grabbed a few apples - Stayman Winesap (TART!!) and Mutsu (Crispy and sweet), and some sweet potatoes. I love this little market - it's in a barn with the vendors in stalls along both sides. They have a great variety of products - goat cheese, Cotswold sheep's wool, alpaca knit items, salsa, orchids, free range chickens that looked wonderful - so pink and natural (I REALLY wish we'd had a cooler with us), apples, trout, mushrooms... Only a few more weeks left - they close at the end of October, but will be back for their Christmas market the first weekend in December. Head out now and check out the corn maze on the other end of the field

Poor mktye WAS forced to nag my by PM - but at least it worked! Here's the Chocolate Zucchini Cake recipe which, to make this a triple credit, I got from Kim O'Donnell's What's Cooking WashPost.com online discussion, and she credited it as follows: Adapted from Mimi Montano's Chocolate zucchini cake from Death by Chocolate Cakes by Marcel Desaulniers I use extra virgin olive oil** with great results here. If you don't like the flavor, vegetable oil is fine. Also have used carrots in place of zucchini,adding a little ground ginger as well. Preheat oven to 325. Coat with soft butter a nonstick angel food cake pan or a bundt pan. Combine 3 cups flour, 2 tsp. ground cinnamon, 1 1/2 tsp. baking powder, 1 tsp. baking soda and 1 tsp. salt. Grate 1 large zuke with food processor or box grater. Set aside Place 1 1/2 cups sugar and 4 eggs in bowl of electric mixer. beat on medium-high for about 2 minutes, until light in color and thickened. Then use rubber spatula to scrape down sides. Gradually add 1 1/2 cups olive oil in a steady stream while mixing...continue to mix until batter is yellow in color and thick, about 1 1/2 minutes...Melt 3 oz unsweetened baking chocolate and add to bowl, mix in. Then add dry ingredients (I find mixing with spatula over machine works better at this point)...Then add grated zucchini, mix til incorporated. Add 2 cups semisweet chocolate chips...Transfer batter to prepared pan, spread evenly. Bake til skewer comes out clean, about 1 hour. ** I used Sasso EVOO, which was #5 in the tasting. I haven't tried the carrot variation but it sounds pretty good too.... and speaking of CARROTs, here's the recipe for Morroccan Carrot Salad- adapted from the 4 Ingredient Recipes cookbook 3-4 carrots 1/4 tsp cumin, or more to taste 4 Tbsp Garlic flavored vinaigrette 2-3 Tbsp Cilantro or flat-leaf parsley (or combination), chopped coarsely Slice carrots thinly (Cuisinart is great for this) and steam, until lightly cooked, but still crunchy. Drain and set aside to cool and dry. I usually make my own vinaigrette, so it varies, but I suppose you can use a store-bought dressing if you like. For the picnic, I smashed 2 cloves of garlic and threw it in a jar with white balsamic vinaigrette, EVOO, and salt and pepper. I did this the day before I made the salad. Add cumin, vinaigrette, and cilantro to carrots, and toss together until mixed. Chill well and serve. If needed, add more salt, pepper, and/or cumin before serving. Serves about 4. (I more than doubled this for the picnic - used about 8 carrots, 2/3 cup dressing, 1 tsp and a dash of cumin, and about 2/3 cup of cilantro)

Before reading this, you might enjoy reading "Burgundy Stars" by William Echikson. It covers a year in Loiseau's life as he strives for his third star. The book gives a good look at what goes on behind the scenes in a Michelin-starred operation, as well as insight into Loiseau's personality and that of the people on his staff. It made for a good read and I was very sad to read of his suicide. To get a perspective on the man and his, some might say, mania for a third star, check this book out.

Along the lines of the Velveeta shells - one of my guilty pleasures (on very rare occasions) is, as my mother calls it, "cardboard with cheese sauce" - Kraft Macaroni and Cheese. Following the straight off-the-box preparation, it doesn't quite cut it anymore, but with a little sour cream or plain yogurt stirred in....mmmmmm. Spaghettios are another one of those things that, to my adult palate, are gross beyond compare but were a huge treat as a kid. Now it just tastes like the sauce is loaded with sugar (hmmm....) and heaven only knows what's in those meatballs.

From the Dreamery'swebsite: Prepare for the wurst! Brat Nite returns! We are starting our first Thursday of the month homage to bratwurst. Be sure to be here for German potato salad,kraut w/apples,brats and live accordian music from 6pm until 9pm. We will also have vegetarian "brats" and apple crisp. Brat season opening night is Thursday,October 6th at 6pm.Welcome Fall! This year we will also have vegetarian brats which go just as well with accordian music as Johnsonville brats! I'm hoping to head down there for a brat and some kraut!

The planets were perfectly aligned for my maiden voyage to the Grill - found a great parking spot around the corner, there was no line, the weather was beautiful, AND I even saw some familiar faces (jm chen & Capital Icebox). Oh yeah, the food was delicious too I opted for the pork shoulder sandwich with green sauce and broccoli rabe. What a huge sandwich! The pork was very tender, moist, tasty [edited to add] and GARLICKY, but I could only make my way through about a third of it. The rest of it should go nicely with the meatballs and sauce I got for dinner. We'll see if the cannoli lasts until dinner... Wish I worked a little closer than Falls Church so I could enjoy the Grill's offerings on a regular basis (anybody hiring in the Galileo area ?)

Actually - it is Sasso

Chef Trabocchi - I echo the earlier compliments on your cooking and creativity and passion for what you do. I have enjoyed two wonderful birthday meals at Maestro (and hope there will be many more...) You mentioned that Stefano Frigerio has worked with you for the past 8 years, and I know there are other members of the Maestro staff who worked with you prior to Maestro (in London, I believe). It is obvious that these relationships are a key element in maintaining such a consistently high level of quality, both in the kitchen and the front of the house. How do/did you go about assembling this talented group of people? And, in an industry where there can be high levels of turnover, how do you get them to stick around? (and we're very glad that they do!) Thanks for sharing your time and thoughts with us.

I can bring some - can't recall the brand right now, but it's some that I bought in large quantity at the Philly Italian Market - might be Colavita....

I MIGHT make it by since it's just down the road, but that will only be if I can duck out of painting and some other un-fun house stuff for a little while...(which I'd really like to do!)

Has anyone been to Al Crostino recently? Thinking about giving it a try this weekend and just wondered if there were any other suggestions/feedback, in addition to that posted above. Also, what sort of price range are the entrees? Thanks!

I, along with family, had a nice Thanksgiving meal at 1789 a few years back - as I recall there was a choice of a few different items, and turkey was one of them. AND, I just remembered, I (and some very sweet, but less than sophisticated relatives) also had a very enjoyable Thanksgiving at Ardeo two years ago. The service was good, menu choices were interesting and included turkey, and the price was very reasonable - I'm thinking ~$25-30/person for 3 courses. My cousin from way out in West Virginny was THRILLED with the presentations and declared that it was the fanciest restaurant she'd ever been to. Surroundings were pleasant and quiet at the upstairs table where we were seated.