jcc

I was really disappointed to see that John Harvard's downtown has closed. I really enjoyed their beer and hope whoever ocuppies their space in the future doesn't mess with the great ceiling.

Does anyone have the inside scoop on this?

There are only a handful of innovative gadgets that I've really come to appreciate and would encourage anyone to check out that already hasn't.

Silicone Basting Brushes ISI or MIU

oxo angled measuring cups

Digital Instant Read Thermometers

Microplane Graters

The one gadget that I've been waiting for since Christmas that seems to be gone everwhere is the Trudeau Pot Clip.

With gift certificates, it certainly wouldn't hurt to let the receptionist and server know that you'll be using one. As long as it hasn't expired, I don't think you should have any problem.

Can someone help me out with this? I don't see why your method of payment should be discussed up front.

I read that and I'm still scratching my head trying to discern the difference.  Is polenta the same as "true" or "hominy" grits but difference that "regular grits?"

To make grits, you grind corn (preferably with stone) then sift it through a screen - cornmeal goes through... grits remain.

You can make grits with either whole corn (yellow) or hulled-corn (white). Hominy grits are also hulled... but through a specific process called Nixtamalization.

Polenta is made using the exact same technique as yellow grits (Ground corn that has not been hulled). Therefore, sometimes they're the same - sometimes they aren't.

More at wikipedia

I can vouch for Pig 'N Steak - I'm a fan. Also, closer in is The Barn Door, or of course, Mighty Midget.

We did DC Coast last night. They had a selection of soups (Lobster Coconut Curry Bisque and Butternut Squash) and salads for course 1. And their entire entree menu available for course 2 (the lobster was an extra $10 or so). There were three choices for dessert. My double-cut porkchop with applewood smoked bacon stood out as the star of the evening.

I vote Mie 'N Yu in Georgetown. Eclectic menu - swanky setting. It's a little pricey but the atmosphere is pretty fun (as long as you don't hit it on a bachelorette party night.)

I have the oxo. The blade is nothing to write home about... and this can be very dangerous with mandolines (having to exert more manual force etc). It's kind of awkward to store, the handguard attaches to the bottom. I've also found the handguard lacking and frequently run its metal tangs into the blade when I am slicing onions. It also provides more slicing options than I will probably ever need to worry about - however, I do look forward to cutting fries with it

In hindsight I wish I had gone with the Kyocera - I think it fits my usage profile a little better.

Restaurateurs take a risk every time a patron comes in the door. That risk is that the restaurant will do something that the diner does not like and the diner will deploy the "word of mouth" grapevine and tell friends that the restaurant sucks, or post sentiments on a website like DR.com.  The ability to photograph the food and post it on the web, plays a role in the risk analysis.  The word of mouth thing is beyond the control of the restaurant.  But to my mind, when a diner goes to the trouble of taking a picture of the food, for whatever purpose, that is a positive development which indicates a lower risk of a negative review and a higher risk of a favorable review.  Prohibiting the taking of pictures, in this light, borders on the irrational.

Ok... I absolutely agree with you, as long as you incorporate the risk of the patron being a crappy photographer into the analysis.

When I got married, even though I knew all my friends and family would be taking pictures, I still hired a professional. I needed the confidence that the moments that mattered the most, would be captured by a capeable individual with the right experience and the right equipment. Photos published in any widely read medium will be just as important to a nitpicky restauranteur as a professionally taken wedding party photo is to my wife.

I'm not defending the establishment here - I'm just trying to give voice to a contending disposition.

This, to me, is a very interesting glimpse into the arena of that fuzzy division between bloggers and mainstream media that is gathering so much attention and will probably be one of the hottest issues of 2006.

Whether it's political blogs beating traditional press to stories due to what are generally regarded as loser credibility restrictions - or food blogs competing with the ivory tower of mainstream restaurant critics.

Mainstream publications do work with the publicity agents of restaurants and collaborate on producing images fit for publication to the reviewers audience - and when a restaurant lacks a publicist, I'm sure the owners take responsibility for the collaboration.

In this day and age, anyone with a digital camera - from a fancy phone to a digital SLR can capture a new dimension of their meal and publish it to a relatively wide audience.

I have two issues with this.

First, it can be obnoxious. Here, a quick snap with a camera phone certainly is better than a composed shot with a digital SLR - the attention the latter attracts is discouraging to a proprietor and confusing to other patrons (what's so interesting to merit a picture? a roach?)

Secondly, it adds overhead to a dining experience that I believe would impact the overall impression and objectivity. Clearly, in this case, it distorted what otherwise would have been a good review. It also kind of compromises your anonymousness as a reviewer. Restaurants may take more care plating the entree for the couple at table 12 bizarrely photographing each dish they consume. On a personal note - I can see my wife getting annoyed at all the snapshotting - and having her put off certainly would color my experience.

It's a tough issue - and certainly merits discussion. I appreciate Don leaving it open - however I feel it should be in a new thread. I've never been to Buck's personally, and I feel they've overreacted here.

But, I also think it is the beginning of many interesting dilemmas that will arise as the industry reacts to new types of exposure generated by the information age.

Pick up some Fisherman's Friend at your local pharmacy. They can't be beat.

Don't miss the "SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE" from Epicurious. Gourmet did a nice feature on braising a year or so ago and this was one of the featured recipes. Nice kick to it... perfect for the weather.

I've become a fan of The New Best Recipe by the editors of Cooks Illustrated.

It approaches the basics of a number of common recipes at a very fundamental level and is very engaging. I'm not sure if it's the best book if you really just want a bunch of recipes, but if you want to develop the technique and methodoligies in beginning food preperation it is a nice fit.

I especially enjoy how it focuses on what doesn't work as well as the accepted techniques in comprehensive explanations that precede each recipe.

Memorable? There's always the Commons at the Smithsonian Castle if they still do lunch there

Hank's is closed on Tuesdays.

Excellent... thanks!!! The license apps in the window threw me for a loop, must have missed the posted hours.

What's the story here? Walked by last night and it was closed-up... looked like some licensing issues?

For those growing up in New England this was a normal treat during the snowy winters.  Of course any reason to eat real maple syrup is good!

We had a sugarhouse growing up and the best treat was sugar-on-snow. You'd heat the sap well past the 'syrup' temperature... but before it got to the hard candy temp, then pour it on the snow outside to cool. The result was a chewy, filling-removing delicacy.

Picked up some Jumbo Lump crab at the Whole Foods in Clarendon. The price label had fallen off (they pack them in crushed ice, the water makes it hard for the label adhesive to stick. The cashier asked the manager what to do, he said 'guess it's on us'. That's a nice $36 freebie

Le Cresuet Bean Pot

I bought one of these last year during the post-wedding, must buy everything green or jade Le Creuset.

Now what do I do with it?

Thanks!

Jennifer

I think the idea behind these pots that have less diameter at the top than the bottom is that your food won't dry out (less surface area exposed). Looks like it'd make a good spitoon.

Will be going to Tallula for the first time on Thursday with a group for a party. I believe they have a room reserved. Forgive the question, but since my beloved Patriots will be starting their season, I was wondering if there are televisions anywhere in this restaurant?

Cowboy Cafe - NORTH, on Lee Highway next to some Barbers and Tat parlors. Popular with Marymount students and some crusty locals.

Iron City beer in the new aluminum bottles for 1.75 at HH sold me... good shrimp too.

Have to give a shout to the late great Joseph's on Wilson in Arlington. (Now a bright Irish bar-wannabe). Getting a 6 ounce glass with a bottle of Budweiser is a noble gesture that not many places support.

Is Maine Ave. the only place in the District you can get uncooked blue crabs to steam at home?

I think the purpose of the enameling is to permit cooking of acidic based ingredients, such as tomatos.  As I understand it, the acid in certain ingredients will interact with the metal in unenameled pots and affect the flavor.

... and color, however keeping the iron seasoned with oil helps reduce its reactive properties - but not eliminate them entirely. It's a toss up at 20% of the price.