legant

I really hate to admit this, but... seared tuna absolutely grosses me out. Cook that thing through and through. I don't know why 'cause I'll eat sushi or cooked, medium meats. But no amount of coaxing can get me to eat "seared tuna, raw in the middle." In fact, at home, I tend to overcook all fish. Yes, I know; it turns out dry, rubbery and tasteless. But opaque? Puh-leeze! I'm with you on this one. As a kid, I did (or seem to remember that I did) have a bad experience with an apple resulting in a crack – which remains to this date – in a maxillary central incisor.

Who’d have thunk?

The chicken? Really easy. Mix equal parts mustard, oil and brown sugar; add hot sauce to taste. Coat thighs with this mixture, dredge in bread crumbs, place on rack and bake till done.

Roasted deviled chicken thighs Pan-fried Polenta cake Vegetable melange (brocolli, corn, red peppers) w/ mustard-parmesan butter

Argh! I'll be at Sibley Hospital; just sneak in the home-made chicken soup.

Bread Mold: Four english muffins remain in the pack. The one with mold was facing outside, toward the packing. Are the others safe to eat? Or just the non-adjacent muffins?

Flounder stuffed with tomatoes, spinach and shallots Sesame Spinach A (not so perfect but it did the job) Manhattan

Pan-fried Panko encrusted trout String beans almondine Tater Tots

Sorry I asked.

I’m convinced there is an evil cabal determined to undermine my Fit for Summer efforts. Vietnamese on Tuesday, Cassoulet on Wednesday, Dining Out for Life on Thursday. Which means carrots, celery, and water on Monday and Friday.

Maybe I missed it. What tune is this set to? Can you hum a few bars?

Do we have a News of the Weird thread? That would have to be the fermented shark fin I had in Iceland -- Anthony Bourdain

I have two nominees: Corduroy (Pichan uses Canadian Rye) and Palena (me thinks it's the preserved cherries). Of course, once you find something good, why go any place else?

I realize I’m behind the eight ball on this one, but I maintain that restaurateurs should be allowed to set smoking policies according to customers’ preferences. It should be a business decision, not a legislative imperative.

Thanks Waitman! So this is why they haven't replied! Next step: hand-delivered letter to the restaurant in question.

I'm out. Heather: who's next on the wait list?

I’m in! Pondering Pepin’s Fast Food My Way or Cooking Light’s Annual Recipes (1999). Do you have the same dilemma with magazines? I’m just getting around to "reading" the April 2005 issue of Cuisine at Home.

Is anyone else going to this event? It would be great to hang-out with another Rockwellian.

Txaggie forgot to mention: Eric has a wheat allergy. We challenged ourselves to create a non-wheat Italian meal. The cake was the only "wheat" item. And, I was more than happy to eat Eric's portion of the cake. (This proved to be the exception to the "no cake for breakfast" rule. ) [The eggs were made with sour cream, capers, rosemary and sun dried tomatoes.]

So... who/what is Astradyne?

Hear! Hear! My post was intended to find creative, protein-rich, non-meat, ethnic entrees. I'm looking for something out of the ordinary. My request just happens to coincide with Lent. For example, a while ago zoramargolis posted in the Dinner thread her fava mousse entree. Not knowing how "fava" beans looked, cooked or tasted, I scoured the store for 45 minutes before locating them. Now my mousse may not have been as good as zora's, but I was introduced to a new food and have experimented with favas every since. If there's a more appropriate thread, then by all means move it. But, as monavano said, as long as the discussion stays focused on food, let it stay.

What a wonderful HH at Dino tonight. It's always good to see familiar faces and welcome newcomers. Although that woman by the door must have been asked 50 times if she was with our group. After the fifth time, I would have just said yes and saddled up to the bar. Thank you cucas87 (for organizing), Dean & Kay (for hosting), Chris (for pouring) and "B" (for an even -- and forgiving -- temperament). And... Holy One/God/Creator/Divine Spirit/Azacca/Chef: thank you for the polenta & pork belly. (Damn Porcupine! How'd you beat me home?)

Any suggestions for Lenten meals (e.g., no meat)? Ethnic dishes in particular. I'm most concerned about protein. I'm not a big egg eater. Of course, there is always fish and legumes. Although always a good source of protein, I've grown tired of Indian. I will peruse Jaffrey's World Vegetarian but I'd appreciate other suggestions.

What's the secret to get a chef to share her/his recipe for a particular dish? (Cookbook is not available. Yet.) I've tried phone calls and e-mails to no avail; I even asked while still in the restaurant. It really is quite frustrating: If you choose not to "reveal" a recipe fine! Just tell me; acknowlege my entreaties rather than ignore them.

Does the world end at Cleveland Park? For thoses Fit For Summer participants north of Cleveland Park: I'll be at the Van Ness Metro ~ 5:10 - 5:15 Friday evening to walk down hill to the Dino HH. PM me (NLT than 3:30) if you'd like to join me so we can coordinate.