lekkerwijn

Pasteurization is a function of time, temperature, pH and salinity. Typical High Temperature Short Time (HTST) pasteurization for cow's milk is a minimum of 161 degrees F for at least 15 seconds. I don't know if this same process control equation applies to goat's milk. If you are concerned about Listeria risk (i.e. you have young children, elderly or pregnant women in your home) I would be really careful with the raw milk. Listeria is very heat insensitive. So even if you are techically pasteurizing the goat milk for the cheese, if it is contaminated with Listeria, E.Coli, etc it could still cause food borne illness via cross contamination. You should never count on other cultures in a food overcoming pathogenic micro-organisms.

I have never tried this myself, but my Israeli cousin has a "Semi Homemade a la Sandra Lee" method of making them which I remember being pretty tasty. However, it has easily been about 10 years since I last had them. She uses crescent roll dough in a tube and strawberry jam. She scoops melon baller size balls of jam onto a wax paper lined baking tray and gets them nearly frozen so they hold their shape. She wraps the crescent roll dough around the semi-solid jam balls, shapes it into a ball, and deep fries them in peanut oil until golden brown. Sprinkles with powedered sugar and serves warm.

You've spoken quite a bit about the need to improve access and availability to fresh fruits and vegetables. Attracting and building big box supermarkets is very time and capital intensive and typically requires tax incentives. On this board there have been many debates about the significant red tape associated with starting new farmer's markets (FLOTUS market being a notable execption) and food carts. New York City has had pretty impressive success with their Green Carts initiative in underserved areas. Do you think a similar initiative here in DC would be successful?

Do you feel that there are policies whose "unintended consequences" are barriers to your work? For example, the DC WIC program has made a specific policy decision not to include corner stores or smaller stores amongst their approved WIC vendors. So while these stores may accept SNAP (food stamp) funds, they do not take WIC vouchers. Do you think corner stores would have more incentive to stock more staple food items if this policy were to change? Building upon this same line of questions, how do you think the new WIC food package, which now includes fruits and vegetables and whole grain breads will impact the types of food sold in smaller grocery stores? Do you think that these smaller stores that you work with would want to become WIC approved food vendors if it meant that they would have to carry these staple foods that they have historically been resistant to?

We did a "going away lunch" in honor of our intern. We had an early reservation at 11:30 and by the time we left a little after 1 pm, the place was hopping. Service was a little slow, but we learned it was our server's first day and we were his first table. Considering that, there were no real issues. Our only real complaint is that sitting in the low banquette's for a "working lunch" is a little uncomfortable. I think we would have preferred the dining room over the lounge area. They have a $19 price fixe lunch that is a pretty good deal. You get a salad, savory dish and dessert. Everyone was very happy with their food both in terms of taste and presentation. Desserts were the high point of the meal. Notably, everyone really enjoyed the chocolate covered bacon and the peanut butter hot chocolate got rave reviews. We'll be back.

Friday night we had a 7 pm reservation for eight people to celebrate my mother's birthday. It is hard to find a restaurant that will make this crowd happy due to two very picky eaters and gluten avoider. MBFG had so much potential to be a crowd pleaser and after reading other people's reports on this board, we thought we were in for a good night. At 7 pm the place was nearly empty. Our waitress informs us that they are out of the halibut, have no "N/A" fish which seemed to imply no crabcakes, and that if anyone wanted the whole Bronzini they only had one left. The appetizers were very respectable and the salad served with each entrée is a nice touch. But the main courses looked and tasted tired. Plating was unappealing and sloppy. Everything looked like it had sat under the heat lamps waiting for service just a few minutes too long. I didn't taste anyone of the other food, but my black cod was thin and slimy, drenched in a too sweet sauce, and sat on a huge bed of overcooked julienned Asian-style vegetables. Desserts were good, but not noteworthy. Overall, the food tasted fine, but it was not nearly high quality seafood we had expected. It was disappointing. In the sense that we got a round table, in a quiet corner with good service at reasonable price- it was perfect. My dad is convinced that any restaurant with Escolar on the menu is selling misbranded fish and marketing keriorrhea on a plate. He likes to inform the waitstaff of this risk in graphic detail. Our waitress handled it in stride- kudos to her. Our two picky eaters thought the food was great, but they like non-adventurous, overcooked fish. My husband and I were unimpressed. We spent 10 days in Spain this summer eating really incredible seafood- so maybe we just have unrealistic expectations. I also will give the restaurant some wiggle room as it was a holiday weekend and it probably wasn't their A-team on staff that night.

I hope this article from the European Journal of Clinical Nutrition published in 2006 can help shed some light on the questions posed in this thread. Of note, they found the food additive to be safe at normal consumption levels and that it could have beneficial uses as a flavor enhancer for people suffering from decreased appetite and oral intake as a result of impaired oral sensory perception.

I just got back from picking up lunch there today and I was really impressed. At about 12:30 the place was pretty empty. Wide variety of food on the menu: two different pizzas (one spinach, one onion and ham), several sandwiches including the sloppy joe, banh mi, french style ham and mufalletta, three different soups- sweet potato, bean and rice, and ?, four or five different salads as well as some homemade desserts. I got the sloppy joe with french fries. It was a little spicey, not too saucy and generally really tasty. I think it was on a brioche style roll that was grilled and held up nicely under the meat. Fries were pretty awesome. Super crispy, mildly salty, perfect golden brown, not greasy and piping hot. My friend got the Banh Mi (roasted pork with pickled veg and herbs) and the sweet potato soup. She was very happy with it. In particular she noted the french baguette was still warm from the oven. I wouldn't say that the food is dirt cheap, but the prices are reasonable. Sloppy Joe, fries and a baguette for dinner was just about $9. I can see how this type of food is adventurous for some people. But it is a great addition to my work neighborhood and I will be back.

Agreed. The elegance of the Periodic Table of Elements is the way that elements are grouped in both columns and rows by increasing atomic weight. I might put chocolate based products being placed on the metal side of the table, with vanilla on the nonmetal. Also, with increasing number on the table they might also do increasing "weight" or complexity.

Last night I tried to order the Short Rib "steak" and was sad to hear that they had sold out for the evening. I was even more upset to learn that this item was to be phased-off of the menu. I love those short ribs. I was looking forward to eating them all week. Please, Michael don't take those away. (noted as well that the fajitas are no longer on the menu)

*ANC 6C ABL Committee* Tuesday, Nov. 3rd 5:30pm (early this month due to conflicts) Specialty Hospital, 700 Constitution Ave. NE (entrance on 7th St.) *Draft Agenda *1. New license application CARMINE'S ITALIAN RESTAURANT 425 7th St N.W. CR (restaurant) license NATURE OF OPERATION New Italian family style restaurant with occupancy load of 720 featuring southern Italian cuisine and a summer garden with 18 seats. HOURS OF OPERATION Sunday through Saturday 7 am "“ 2 am HOURS OF ALCOHOLIC BEVERAGE SALES/SERVICE/CONSUMPTION Sunday 10 am "“ 2 am & Monday through Saturday 8 am "“ 2 am SUMMER GARDEN HOURS OF OPERATION AND SALES/SERVICE/CONSUMPTION OF ALCOHOLIC BEVERAGES Sunday through Saturday 11 am "“ 2 am This place is going to be massive! Carmine's Website

I went to college with Stephan and we have several mutual friends. He is a good persom- in addition to being talented.

No sooner had I read your response, than this shows up in my inbox. From: Michael Pollan Inquiries <inquiries@michaelpollan.com> Date: Fri, Oct 16, 2009 at 12:10 AM Subject: [Pollan Events] Young Reader's Edition To: events@lists.michaelpollan.com Friends: You might be interested to know that, today, Dial Books published a new young reader's edition of The Omnivore's Dilemma, aimed at middle- and high-schoolers. It's shorter and more streamlined, but also has some new material and a wealth of visuals-- photographs, charts, graphs, etc. Here's the Amazon link (though if you're interested I hope you'll buy it locally): http://www.amazon.com/Omnivores-Dilemma-Kids-Secrets-Behind/dp/0803735006/ref=sr_1_1?ie=UTF8&s=books&qid=1255665916&sr=1-1 Also, you might enjoy this song, based on the book (or so it seems to me): http://www.myspace.com/milliondollarnile scroll down to "What you don't know". It's actually pretty good and funny. All best, Michael _______________________________________________ Events mailing list http://lists.michaelpollan.com/mailman/listinfo/events_lists.michaelpollan.com

Is Pollan really still a "David" or has he become a "Goliath" himself? He is a multi-media machine and is able to generate tremendous amounts of media traffic wherever he goes and with whatever he says. His books, speaking engagements and public appearances are highly lucrative. Michael Pollan is not a farmer, a dietitian, or a food scientist. He is journalist who has written some commercially successful books that have propelled him into a position of New-Foodism "expert" and mouthpiece.

I have always been impressed by their tenderness. A big issue I have is with overmixed batter leading to overworked gluten. So the cupcakes have tunneling, peaked tops and a large crumb. I find the Georgetown Cupcake and Cakelove are both frequent offenders. And, I can't agree more about that frosting. It is crazy good.

I ordered a cake from Justin a few weeks ago. Initially it sounded like pick-up would be at the new store, but then it changed to Chinatown Coffee. Website says November.

I'm going to Denver for 5 days next week for the American Dietetic Association's annual meeting at the Convention Center. Since I am being entertained at night, I am in need of suggestions for places to sneak out to for some really good food (read: unhealthy) when all the healthy eating discussions become overwhelming.

Virginia Agriculture & Food Entrepreneurship Program www.vagaf.blogspot.com Nov. 16 & 23, 2009 Airlie Conference Center, Warrenton, VA The Virginia Agriculture & Food Entrepreneurship Program is a two-day workshop series focused on food safety regulations, product development, business planning and marketing opportunities. We invite people interested in starting or strengthening an agriculture or food-based business to this series of workshops that will address many common questions and give workshop participants practical information on starting and operating a food-based business in Virginia. This series will explain many of the common regulatory, business planning, and marketing issues and concerns that involve such a business. These workshops are scheduled for Monday, November 16, 2009 and Monday November 23, 2009, at the Airlie Conference Center from 9am to 4pm. The address for AirlieCenter is 6809 Airlie Road, Warrenton, VA 20187. The cost to attend one of these workshops is $40 while the cost to attend both is $80. Pre-registration guarantees attendance. Walk-ins will be permitted only if capacity allows. To pre-register, please contact Makrissa Winston at (540) 341-7961 ext. 11. Scholarships are available to attend and will be awarded dependent on need. For more information about these scholarships, please contact Matt Benson at (540) 341-7961. Workshop sponsors include: Virginia Cooperative Extension, Piedmont Environmental Council, Fauquier County Agriculture Development Department, Flavor Magazine, Virginia FAIRS, Fauquier County Farm Bureau, The Local Food Project at Airlie and the Airlie Foundation and ConferenceCenter

Fojol Bros were at 14th and K this afternoon. I got there around 12:30 and there was a pretty solid line and a camera crew. I tried to see their credentials- it looked like they were from Utah. Plus lots of office worker types who sood around the truck taking pictures, but did not order any food. I joked with the Fojol Bro taking orders that the Papparazzi were out in force today. He laughed and said all the attention was "trippy". On today's menu: Butter Chicken, Chicken Curry, Lentils, and Eggplant. For $6 you get two choices plus rice. I thought the butter chicken was really good and tasted eerily like the sauce from Bombay Curry Company, but instead of a Tandoori-style chicken in big chunks it was more stewed and shredded. The Lentils were pretty soupy, but had a good kick. The rice was nicely cooked and had a cool/sweet almost dairy-like flavor. They clearly use real spices because there was a whole cardamom pod in my chicken, whole red pepper in the lentils, and fennel seeds (?) in the rice. I will continue to monitor the Twitter daily hoping they return to my work neighborhood very soon.

ANC3C has received notice (contents included below) from Palena requesing a substantial change to their alcohol license to expand into the former Magruder space and to add summer garden seating. The ANC3C04 Commissioner would normally address this matter on behalf of the Commission. However, that position is currently vacant. Therefore, I have volunteered to work with any citizens in this and the surrounding single member districts. At the moment I do not have information on whether or not Palena will be providing validated parking in the adjacent lot. As soon as I get the answer, I will inform the community. Please let me know if you have any concerns about or comments on this application. Thank you Leila Afzal ANC3C05 Alcoholic Beverage Regulation Administration Notice Of Public Hearing Petition Date: November 16, 2009 Hearing Date: November 30, 2009 Trade Name: Palena License Class: Retail Class "C" Restaurant Address: 3529 Connecticut Avenue, N.W. Ward 3 ANC 3C SMD 3C04 Notice is hereby given that this licensee has applied for a substantial change to his license under the D.C. Alcoholic Beverage Control Act and that the objectors are entitled to be heard before the granting of such on the hearing date at 10:00 am, 7th Floor, Suite 7200, 941 North Capitol Street, NE, Washington, DC 20002. Petition and/or request to appear before the Board must be filed on or before the petition date. The licensee requests to expand the licensed premises to the adjacent space increasing its interior capacity by 60 new seats for a total of 169 seats and a Summer Garden with 36 seats. Summer garden hours of operation and sales/service/consumption of alcoholic beverages: Monday through Saturday 5:30 pm – 11:30 pm.

RSVP +1

I was at the rooftop bar a couple of saturday nights ago. We didn't eat, only drank. But they really made that location and its view into a destination. Such an improvement over the "blue-haired" lady place that it used to be.

Zahav is Israeli food. While they serve food that theoretically could be Kosher, it is not a Kosher restaurant.

Make your own? Per the label statement it is just coconut water.

A really great Kosher restaurant is like the "holy grail" of the food universe. Popular folklore suggests that it is out there somewhere, there are lots of conspiracy theories as to where it could be, but your best guess is in Israel.