RaisaB

I think what Joe meant is that some restaurants are disproportionately posted about on the forum in contrast to this one and his perceived quality level. This has two pages of comments, some have seventeen pages of comments.I have not been to Vidalia's in years. They had just finished remodeling when I went. I gues my meal was not that memorable as I haven't been back. Again, this was years ago, tastes change. So it is probably time for another visit. Is it the same chef as when they first finished thier remodel? Or was it Buben back then?

In Georgetown, try Leopold's Kafe and Konditorei. It is open for breakfast everyday except Monday. Location is 3315 M Stree NW in Cady's Alley.

This is a fortunate topic! I ordered Boiron Brand Passion Fruit, Guava, and Blood Orange purees last night. I want to make sorbets with them. Is anyone familiar with a basic recipe for sorbets? Should I add liquor to give it the right consistancy? Is it possible to make a sorbet with Splenda? Merci Bien!

Wow! I am so sorry I missed that! This will teach me to read ALL the posts on DR.com. Michael, I will more than reimburse you for my piece of meat. I have been asking you for years for a butchering class, I am so very sorry I missed this one.

Damn it, I did not see any of these posts! I can't be there this afternoon! Does anyone want to go in my place? PM me please!

It is a shame that this place is so far from me, it sounds great. This is one thing that surprises me about the DC dining scene. There are no true Mexican restaurants, (sorry Oyamel included!). I do not like any of the pleuthora of TexMex! What is even more surprising is that they are run by Salvadoreans. On my next trip back from Baltimore, I may stop by. What are the prices like? Would it qualify for $20 Tuesdays?

Those are sweet. But with all that weight that you're losing, it is time for you and the busperson to go shopping for clothes!!! I know you are waiting for the 10.5!

Don, is this your version of a cliffhanger? Do we have to wait for your next Lettres from the Moulin? WETA? Or are you going to post about it on Central? Honesty is always the best policy. N'est-ce pas?

That is such an 'elementary' way of solving a system, surely you have it down by now.

Hi Juliette! Can you clarify, do you mean $50 per person or $50 for the entire meal? Hey, I used to eat ramien noodles for breakfast, lunch, and dinner in college, so you can never be sure about budget.

Did Gillian ever open up 'Da Sto'? I am surprised you are the only one who has mentioned this Joe.

But...umm....Heather, didn't you already buy them?

Do you know what I love about Cuorduroy? Their people! From sweet Rissa, to dashing Ferhat, and that Brown boy behind the bar! Oh, and that silver fox in the kitchen! By far my favorite resto in the DC area!

Absinthe was approved again in Swizerland as of January '05. It is made from wormwood and originated in Switzerland. It is available in most European countries, including Italy. This is the place where my genius son and his friend, 16 and 18 respectively, decided to do shots of it this summer. After 7 shots of Absinthe he ended up in the hospital. Absinthe is a forbidden word in my household ! (BTW, the absinthe in the USA does not have wormwood, so it is not the real thing).

I got in from a trip last night at Union Station and needed a place to eat. It being a Sunday and late, Mendocino was one of the few places open. I have probably walked or driven in front of this restaurant countless times, but have never stopped, probably because very few rave about it. Stupid me! My meal there last night was one of the best meals I have had in a long, long time. The friendly and prompt greeting at the door to the modern and subtle décor, the warm olives, and the fabulous wine (at half price on Sundays) were all good, but the food was outstanding. We started out with the Beet Salad with Pipe Dreams goat cheese and the Rabbit Pate. The pate had a spice (juniper?) which I couldn't quite place, but it was one of the best pates I have had in years. It came with pickled mushrooms and onion relish, pistachios and violet mustard which complimented it perfectly. My husband had the Beer Braised Wild Boar with hand cut parpadalle, rapini, kalamatas and shaved parmesan. The boar melted on your tongue while the parpadalle had just the right bite and perfect seasonings. I had the Baby Pennsylvania Lamb with Spinach Gnocchi. It was served to my specification (medium-rare). The gnocchi would have been delicious as a stand alone entrée with its accompanying garlic lamb jus. You would have though we would stop before desserts, but things had been going well so I ordered the Goat Cheese Cheesecake with Passion Fruit Puree (only to see if they could follow through with their desserts, mind you). It was incredible. Not cloyingly sweet, but creamy and sweet enough to go perfectly with the tart sorbet. My husband had two of the Spanish cheeses, which were perfectly ripe and perfect with the fig puree. All in all, it was a wonderful visit. I am sorry I had not dined here previously. Chefs Koslow and Trautmann have done a wonderful job with the cuisine here. I hope my sophomore visit, which will be soon, will be just as exciting

As a Cubana I enjoyed reading this review. Our food is peasant food and it pleased me that this place is not charging astronomical prices for the likes of. Lengua (tongue) is one of my husband's favorite Cuban dishes, which I refuse to make. Maybe he will take the ride out to Frederick to get a little tongue, cause Lord knows he ain't getting it at home. As for Mayorga Cuban coffee, I buy it for my espresso machine, but it's not the real thing. To make Cuban coffee, you need Bustelo or Pilon brand, and a small Italian coffee pot like this. You pack the coffee in the filter as tight as you can, and brew it. For a coffee maker that brews 1 cup, you take about 1/3 cup of sugar and add three to four drops (literally) of the coffee to it. You beat it with a spoon until it becomes smooth and foamy, then you add the entire contents of the pot. You serve this in espresso cups, but only half full.

Restaurant 2941 always has a great brunch. Auberge Provencale in White Post is good and has a pretty setting. I haven't been to Ashby Inn in years, but they usually have a brunch also. They have been in transition and I don't know the outcome of it. Four and Twenty Blackbirds in Flint Hill never disappoints. Middleburg...can't recommend anything there. The French HOund may be open but I have never been.

Depending on date, I'm in, but I would rather drive. It would add an extra hour backtracking to take a bus, unless it left from Gainesville....what are the chances of that happening?

Joe, try The Curious Grape in Arlington. I don't know if it is in stock but they carry it.

I bought a few bottles of the Termes on JoeH's recommendation. I opened it up about an hour before drinking it. At first drinking it, it was still a bit tannic and very alcoholy for lack of a better term. After a few hours, the tannin had settled, it was smooth and almost creamy going down. I can't identify the tastes, but you could taste certain fruits or berries or both, yet it was still a robust taste. It really was a great little wine for the price. Michael Landrum's wine choices have always appealed to me as have Joe's. Could it be particular styles of wine suit particular tastes and as so should be respected and not so easily dismissed?

Whole Foods Fair Lakes had one bottle left this evening. The wine guy told me he couldn't understand why it was suddenly selling so much! Wine Library has it for 7.99 per bottle, if some of you get together and order a case, it comes to $2 per bottle shipping and you will have it by Wednesday if not earlier if you order tomorrow.

Brain, and internal organs! The grossest thing I have ever seen was a photo on EG where one of the hosts had cooked some internal organ to medium temperature! I made a comment that there was no way I could ever eat that. Of course I was shunned for the remainder of the thread.

I am with you thereOn another note, I tried what MDT suggested. I had wine last night. I won't bother witrh the name, but I tried to pick out "notes" etc., I couldn't. It just tasted good. (Well, it was smooth, not tannc at all, but that doesn't describe much) So I respectfully disagree, unless you are taught, or you have an insured nose and tongue like Parker, or you are just sensitive to minute tastes, I do not necessarily think it is possible for everyone to be able to describe a wine or all wines. Sometimes they just taste good and you like them. Jake, I think your idea is a great one. Make a firm decision on what you would like us to try. I will look around and post all the stores I find it at if you would like.

I trust Jake too (with wine ). But he is a professional. It is intimidating to those of us who can't tell scorched earth from leather to post on here since we are not at his level, yet we do know what we enjoy. I took a wine class eons ago, (Window's on the World), but that only helps a little.

That was my whole point, I can detect some things, but I (and I am speaking for myself) would rather not post about it. The reason has already been stated here. If your opinion is contrary to what some others think, you will get beat up about it.Someone PM'd me today and stated that they do not post on the wine forum for the same reason. Also, look and see how many women actually post on here. You guys need to let up just a bit.