legant

So that's what that was! I was too busy monitoring my pork consumption; anything other meat product escaped my attention. My friends raved about it and forced me to take a bite. It was fantastic! Regarding the pictures: I get light-headed each time I look at them. Oh. My. Goodness.

a.k.a. chicken livers?

Does anyone make their own? Or, willing to share Bubbe's recipe? I've Googled; however, regardless of the recipe, most complain about the dough being difficult to work with or falling apart. Is the pastry a sweeten pie dough? One more: I'm familiar with the poppy seed filling. Any other home-made favorites?

What's the difference between a ballotine and a roulade? Other than the latter is rolled. Does the ballotine retain the shape of the original meat?

I have no idea what you made -- nor do I care -- but that picture is nothing but pure food porn! Dah-um! I need a cigarette.

I second both Mei Wah and Mr. Chen's. Mei Wah for really good Chinese food; Mr. Chen's for good, organic Chinese food. Mr. Chen's might be a bit lighter on the wallet. And, their "duck rolls" are pretty darn good.

Chicken Stew (adapted from Cook's Illustrated) with the very abled assistance of an 8 y.o. budding chef. She did 95% of the stew -- chopping, measuring, mixing, pouring -- leaving me to brown the chicken and saute the onions. Hmm... I guess that makes me her sous chef.

I'm in, +1. And before we hear the siren song: water. Other contribution: TBD

Ramen noodles. Saltines. And, if I sound pitiful enough and my friend feels sorry for me, a rotisserie chicken. The most time- and energy-consuming item is the ramen noodles: three minutes over the stove and back to bed. All three have a high sodium count; sorta forces me to drink more fluids.

Shaft! Who's the black private dick That's a sex machine to all the chicks? (Shaft!) You're damn right Who is the man That would risk his neck for his brother man? (Shaft!) Can ya dig it? Who's the cat that won't cop out When there's danger all about (Shaft!) Right on You see this cat Shaft is a bad mother-- (Shut your mouth) But I'm talkin' about Shaft (Then we can dig it) He's a complicated man But no one understands him but his woman (John Shaft)

Udupi? Wednesday, August 27? Any takers?

Farmers are buying Washington vineyards, hoping to establish roots in the area and capitalize on the booming wine industry, but authorities believe some of the buyers are producing thousands of illegal marijuana plants.

Bernard McCullough. Long live the King.

But... will they serve BC's close-to-heaven biscuits?

William R. "Obie" O'Brien, 73, a bartender who once co-owned the popular watering hole Tammany Hall The bar gained a reputation as a favorite hangout of what The Washington Post called "reporters, federal agents, street freaks, students and professional bar stars."

At about midnight Tuesday, managers were told that all of the Bennigan's restaurants nationwide will be closing as of July 29. RIP

On July 30th, 2008, The Cheesecake Factory will celebrate it's 30th anniversary by featuring all cheesecakes at $1.50 per slice.

Well, the LOC did classify H&M as "culturally, historically, or aesthetically significant"

Sidney Craig, who with his wife Genevieve built the Jenny Craig weight loss program into a multimillion-dollar business based on a philosophy of moderation, with small-portioned meals, a balanced diet and regular physical exercise

Josephine O'Brien Tavenner, 85, an Olney restaurateur whose establishments included the Silo Inn, Mr. T's Sandwich Factory, the Sea Barn, the Rib Room, Jake's Crab and Rib, Jake's Country Market, Jo Jem's, Silo Inn East, the Kahlua Hut and Jake's Hideaway. Washington Post restaurant critic Eve Zibart, writing in 1988, described it as one of a number of "family-style relics in the upper Montgomery County environs; driving up there is like taking a '50s-style family vacation in the car, looking for the restaurants with plaster fawns in the front yard and a discreet COLD DRAUGHT sign in the window. The Silo Inn was a neighborhood Sunday supper spot back when the only 'neighborhood' to speak of was Leisure World."

What? No pictures?

Damn! And my volunteer stint was last Sunday!

Basil Rifkind, 73, was one of the principal figures on a 1984 landmark study that provided the first conclusive evidence that lowering blood cholesterol can prevent heart attacks. And in his honor, I'll have a breakfast of eggs, bacon, and blueberries with heavy cream

Leo Crespi who was generous with his intellect but not when it came to tipping In the late 1940s, he proposed the National Anti-Tipping League to champion an end to gratuities. He framed it as a matter of social justice. In his plan, league members would leave a card advising a waiter to ask for a better living wage from his boss rather than expecting diners to make up the difference. Dr. Crespi thought tipping had become a nuisance, an expected social gesture customers base on ego, embarrassment or attempts to please the server. Rarely, he noted, do diners base the gratuity on the service quality, adding, "Most people do not have the requisite nerve." If he had ever gone to restaurants, his enduring study of tipping -- cited by the New York Times and more-scholarly works over the decades -- would have been more than an academic point. But Dr. Crespi was alarmingly frugal. He never ate out.

Simone Ortega, 89, a Spanish chef who won top culinary awards in both France and Spain Ortega's best-known book, “1,080 Recetas de Cocina," has sold about 3 million copies and gone through 49 printings since it was published in 1972.