Jacques Gastreaux

Are you sure that it not a 2x yield?

What you call the front room I call the back room.

I could loan you my artificial liver, but it's in the shop for repairs.

I'm having trouble following this (I've been confused about other stuff today as well). What's going on. Trying to read between all thses posts I get the impression that there is a HH this evening at RK?? If so, I could stop by for a beer on my way home from work.

I'm confused. I thought the blue room and the front room were the same thing, the room that overlooks the intersection of King and Columbus.

Hear hear. And many happy returns. (not on the 100 thing though).

I could see a $300 tab for 6 at 2 Amy's (assuming you ordered an ocean of wine), but not for a party of 2. And who would go to 2 Amy's on NYE anyway?

They should still be OK, so long as you put the corks back in. The most that can happen is that the alcohol could evaporate if you don't close the bottles.

The short answer to this is "no" but, unlike some wines, they also don't get any better with age either.

How about a 20-point scale that had 5 points for each of 4 categories (food, decor, service, etc), sort of like Iron Chef or Zagat. That way people could get a more meaningful picture of what a restaurant is like from the score, without having to read the fine print.

According to OpenTable, Central Michel Richard is accepting reservations for the 29th of January.

I had lunch at the BLT bar this afternoon and a prodigious lunch it was. I was a little disappointed when told that they had no lemonade (I mean come on, any bartender worth his/her salt should be able to whip up something in the nature of lemonade without too much thought) and made do with just plaim old tap water. The field green salad was what you would expect at a place of this sort with a nice mustard vinagrette dressing. The salad was accompanied by the popovers that looked like misshapen WWII German handgrenades. I was nearlly full from the salad and a popover when my hangar steak arrived in its own cast iron serving vessel. The hangar steak was cooked to a perfect medium rare and had the nice chewy texture and beefy flavor that is characteristic of the cut. It came with its own bowl of peppercorn sauce. The fries also were nice and crunchy (no soggy fries here). My peeve was that I had to pay $9 for a small/medium cone of frites to go with my $24 hangar steak. For $9, I expected a bowl of frites large enough for me and my two dining companions to share. If I had ordered the $16 hamburger, I would have gotten the same amount of frites as part of the price. I'll admit that I could not tell if the frites were of the commercial frozen variety or house made, which might justify a higher price. They were good and crunchy. Summary: Steak frites are great but a little on the pricey side.

The safer way to play this is to assume that the word "prime" has nothing to do with the grade of the meat and only describes the location from which it was cut. If the meat is prime grade, you will know because of the price and they will go out of their way to make the grading known to the customer.

Specify ribs 10-12.

I've made standing rib roasts both ways: (1) started with high heat and then low and (2) started with low heat then cranked up. The last time I tried hi to lo I did the high part, turned the oven down and went to 5:00 Mass. The roast was overcooked by the time I got back from church. The next year, I put the meat in the oven at low heat, then went to church. When I got back the internal temp was up to about 100 so I took it out of the oven to rest while I cranked up the heat. When the oven got up to about 500, I put it back in for about 15 minutes and it came out with a nice brown crust. The low to high method is what I will use in the future.On the bones issue, I leave them attached but tie them on to keep them from pulling away from the meat during cooking. They are real easy to remove after cooking. Just turn the roast on its side so that the bones are pointing up and slice the entire slab of bones off with your carving knife. They will detach very easily. Then separate the bones from one another and serve on a separate platter for those who also want to gnaw.

I disagree, start posting when you have something useful to add. And posting PMs won't win you many friends. I'm still trying to figure out what you point was with that.

To say something to the effect "their steak was inedibile, it came out pink" on their first post just does not convey any useful information on any level. Especially when the poster has never been to the establishment.Oh, and welcome to DR.com, iluvfood. There is a separate thread for criticizing restaurants, which is perhaps where this discussion belongs. This particular discussion has been deleted once, but someone apparantly wants to beat this dead horse some more.

The "remember me" login function does not seem to be working. I use XP and IE 7.0.

Hanger steak special-Excellent Frites--Excellent Service-Sucked ventworm nut. Just bad attitude all around. If anyone wants specifics, I'll be happy to elaborate.

It looks like the only opporutnity I will have to do a TMB at BCC is Wednesday evening. If too few are game for Wedesday, it'll have to wait until next year.

Cocogirl: Weclome to DR.com. Upthread, Birus reports that Korubuta porks is available at Wegmans. I don't know if it is the same stuff your father had, but you might consider taking one for the team and filling the rest of us in.

Thanks to Chef Wabeck, GM Mike Hill, bartender Jen, and cocktail waitress Kattie for their generous hospitality and impecable service Friday evening. The complimentary venison pate and Merguez "mini-burgers" were wonderful. I'd like to see a trio of the mini-burngers on the appetizer menu. And the contrast between the atmosphere at FF and that of another nearby establishment was stark.

Some (initials are M.L.) are of the view that this not a trend but a feature of the climate in Washington, DC; what with all those macrocephalic politicians running around all over the place.

I will take a stab. I'm speculating that he uses the same spice mixture that he uses for his diablo steak sauce and blackened scallops.

Well, tonight's the night. I've had a few PMs inquiring about what time we will get started and the only response I can give is "it's happy hour" which means after work. If you get there around 6:00 you can count on things approaching full swing. I also wanted to let you know that we are now somewhat over capacity for the lounge, (I find it hard to say no). Chef Wabeck has told us that he expects one of his busier nights of the season. The plan is to clear space in the lounge as much as possible for standing and mingling. I expect people to start their own tabs with the waitress and/or bartender, and order drinks and appetizers rather than sit-down entrees etc. (in other words, I don't want to have to contend with figuring out an "uber tab" as I've found that my ability to do so after a few glasses of wine diminishes considerably). If you want to stick around for dinner at FF after the HH winds down, reservations are recommended (Opentable shows space available). And: Jake Parrott has arranged some special wine for us this evening: Muratie chardonnay and Amira syrah.