Pool Boy

Preferably, go get a French Burgundy, even a cheap one. Or at least a Pinot Noir. Barring that, any fruity, but not too heavy or tannic red will do. As for using 'old' wine...I use the method of a 'generic' bottle for simpler and less important day to day dishes. A friend suggested this years ago and I swear it works great for me. Basically, if you have leftover wine, vacuvin it and stick it in the refrigerator. Then, every time you have leftover wine (use two bottles, one for reds one for whites), fill it in to this bottle until the bottle gets full. Then, if you end up having more leftover wine and an already full 'generic' bottle, pour most of the contents from the full generic bottle in to the newly available leftover wine to keep the stock fresh. Use this wine for anything. I do, except for when I am specifically cooking big or a more complicated recipe where I am trying to really nail the flavor combinations.

Why was she ever married to such an older guy anyway? I'll never quite understand why that happens seemingly all too often. Any comments on last week's ejection from the show before this week? I was almost sure it was not gonna be Mica, but instead the person who made chicken a la king, but who am I to say?

Just curious....any domestic roses worth trying?

Why is it rumored to be up for sale? Any real reasons? I have to admit, my wife and I haven't been there in years having moved on over to other favorites. Parking there was always a bitch, so we always used the valet, which often was a bitch to use, too, to tell you the truth.

After seeing Hamlet yesterday (so-so production), my wife and I were hoping to hit Rasika (closed), then Central (closed), or even Ten Penh (closed), so we ended up at Oyamel. But it was interesting to try Oyamel. My overall impression was that it was decent. The service was OK, but we were seated right next to the place where the waitrons punched in their orders, so there was always somebody right next to me or right behind me. Grr. The experience overall was decent enough, but I'm not likely to seek it out and go there with a purpose. I also prefer Jaleo and Zaytinya to this joint. The food was all at least OK. Here's a list of the tacos we sampled -- Carnitas con salsa de tomatillo -- Confit of baby pig with green tomatillo sauce, pork rinds, onions and cilantro Cochinita pibil con cebolla en escabeche -- Yucatan-style pit barbecued pork with pickled red onion and Mexican sour orange Tinga Poblana -- Stew of shredded chicken with potatoes, chorizo, and chipotle, topped with red onion Rabo de buey al pastor con laminas de pií±a -- Braised oxtail with tomatoes and peppers, served with pineapple, onions and cilantro Tacos de hongos -- Sautéed seasonal wild mushrooms with garlic and shallots, served with guacamole The first had pork that was a bit too tough and the flavors just didn't deliver. The 2nd was better, the pork was much more tender, but ther sour orange was MIA. The chicken and potato thing was good, and my wife liked it more than I did. The oxtail was quite tasty and full of flavor. But the best taco was the mushroom one. Very good. I could eat 6 of these. Which brings up the point that all of these tacos were pretty small. Good, but small. We also had a couple more things -- Cebollitas Cambray -- Grilled Cambray onions in mole almendrado sauce of almonds, chili and a touch of chocolate Sopes de papas con chorizo -- Traditional corn flour cake topped with chorizo, potatoes, refried beans and light Mexican cream The onion dish was pretty mediocre. The sopes were good enough. We did have some Oyamel margaritas, and they were very good (if pricey).

We made some pizza on the grill tonight. A classic margherita and another with plenty of oregano and garlic. P-U! Yes, we stank. Should have taken a picture.

Good call on the bean salads.

My wife is treating me by taking me here for my birthday, my 40th. We'll be staying in the hotel as well, so all we have to do after the meal is roll ourselves upstairs. Sweet! I am eagerly counting the days down. heh heh heh

What was the internal temperature when this was complete?

I winged it making a shrimp scampi variation like I usually do. Light and refreshing.

I'd say maybe a delicious, and cold, German Riesling from the Mosel. Perhaps a spatlase...

Question....how are you going to handle the challenges of sourcing some great and interesting wines given the MoCo control of the liquor scene? I'm really curious. TIA!

I think I need to head back there soon before they move or shut down and transfer. Thanks for the heads up!

Mastellone's Deli in NE-Baltimore/Parkville This is part of a trifecta of good food up that way. It's a ride from DC to be sure, but worthy of a food-themed micro-road trip. The trifecta includes Mastellone's above, Angelina's Restaurant, and the Fenwick Bakery. ANgelina's changed hands a few years ago, but I hope their food is still up to snuff (combo seafood, Italian and 'local' joint/tavern/bar place (it is semi-near where Dead Freddy's (of Homicide fame) is located)). And Fenwick bakery has amazing bakery products (especially their donuts!), but I digress. Mastellone's makes lots of fresh pasta, but especially various ravioli's. Every time we go we bring a cooler to load our haul in to. They also serve up some mean deli meats and cheeses. And they have a great wine selection as well, often offering up older vintages that have been stored properly for a while, sometimes years, holding them away from sale until their drinking windows come up.

Actually, it's hard NOT to order one of their many daily specials. I have to fight with my own brain sometimes to get *just* the lasagna (which is fantastic)....

Anyone know if the one that is supposed to go in to Columbia, MD is open yet? Or at least under construction? TIA

I haven't eaten here, but I thought, overall, the selection was only slightly above average. I did like that they had a much better than average selection of 375ml bottles. For my schlepp (I live in Laurel) I'd rather head to IronBridge in Columbia.

Been here but once and keep meaning to head back. The beers are great (both what they offer of their own plus, IIRC, the Belgians selection). The food is good and so is the service. I think I sat in the in between zone, not at the bar and not downstairs. I'd go back, especially for the beer.

I have found Bill Bateman's (the one in Owings Mills) to be pretty average. JMHO.

Sara...what to say about her. She's a cook or chef or whatever and she has no idea that Scotch Bonnets are a ridiculously hot pepper? AND, she doesn't know how to light charcoal briquets? Puh-leeze!!

Well....dang. This is one of the usual places me and my friends hang out to catch up every several months drinking lots of pints. I hope they stay open even if it is somewhere else.

we got a slow start this year due to a couple of vacations and some business trips not to mention spreading 8 yards of mulch. We've had a lot of salads and spinach, but everything else outside of herbs is just barely in the ground here. I'll be harvesting late late late

Interesting. But let's look at it like what it is then, if this is the case. If these flavors come from certain yeasts, couldn't one argue that, if at least some of the yeasts used in making wine are the natural ones found on the grape clusters themselves (extremely likely), then the yeasts themselves are imparting the terroir. Right? I think so. The yeasts that naturally occur where they occur must be a part of the area and region that the grapes are grown. And the yeasts must also lay or get attached to the grapes in part by the weather, micro-climate and soil conditions of the particular site. Isn't that terroir?

Thanks for the link, theakston!

I am not surprised Sandee was given the axe, what with it not even really being BBQ. But Joey and Howie have issues and will need to drastically change if they expect to last more than a week or two more. So far, I am liking the fact that they are not asking these guys to make food out of vending machines and other bizarro experiments. Give them 'real' food challenges and let's see what happens, so more of what they have been doing please is fine with me.