clayrae

Just chiming in with my many thanks to all who helped pull off this wonderful dinner. I will echo the raves for the food and service, (the soup and cheeks being favorites, and the squash, well, not so much). And the company at the table, gary, noah, marni, grace, and debra was great. Thank you all for a fabulous night of food and conversation! Where are we going next?!

its been a while since ive been there, but i used to buy cans of mushy peas, McVities Digestives , and all of those weird cadbury chocolate creations at Rodmans.

Teuscher chocolates are excellent: http://www.teuscher.com/ And I know pregnant people sometimes like strange combinations, check out Vosges Haut Chocolat http://www.vosgeschocolate.com/ delicious combinations of chocolate and spices and other flavors. im addicted to their truffles (and ive never been pregnant..)

count me in!

Where are you coming from? Im in Takoma Park and have been known to drive over the river just to go to Cheesetique. Fieldtrip?

This is definitely a summertime thing as well, but always gets rave reviews, and people always think its exotic (before they find out what it is): Cold fruit soup: Take some nectarines, and about an equal amount of cantaloupe. Peel, chop, blend in blender till really smooth. Strain. Add some honey if the fruit isn’t sweet enough. Pour into bowls, and if feeling extravagant, add a dollop of crème fresh on top.

I had baked salmon with new potatoes and broccoli from the Ikea café not too long ago. The salmon was actually cooked quite nicely. And for about $4 it was way better than any fast food join in the area…

according to the cowgirl creamery website: OPENING IN SPRING 2006 - THE COWGIRLS ARE COMING TO WASHINGTON, DC !! Our new store will at 919 F Street NW in the Penn Quarter area. We'll keep you posted on our progess.

Had RW dinner with three friends at Ceiba tonight. We all agreed that the dinner was-fine. Nothing really to write home about. There were a limited number of appetizers and desserts to select from, and any of the entrees. I had the soup du jour, spicy shrimp and lobster bisque. It was very heavy on the spicy. The first taste on the tongue was slightly shrimp/lobstery, followed but a dull watery broth, then burning spice. By the time I finished the bowl my mouth was on fire (and I generally enjoy spicy foods). Friends had the Cuban Black Bean Soup which I didn't taste but was deemed 'ok', West Indies Conch Chowder- which was ok, very smoky and the Yucatan Shrimp "Cocktail" Ceviche which had a nice gazpacho-y sauce. I had the Grilled Atlantic Salmon. The first course was way too spicy, the salmon (with Blue Crab-Avocado Fingerling Potato Tacos, Haricot Verts, Roasted Poblano Corn Sauce) screamed for some salt. The salmon was grilled nicely, the beans were fine, the corn sauce also desperately needed salt and didn't have much flavor otherwise. Friends had the Almond Crusted Pacific Halibut which was nicely done, but also very smoky. Peruvian Style "Boullabaisse" Parihuela which was difficult to eat (a bowl of shellfish in liquid broth) and the seafood was overcooked, and Sugar Cane Skewered Jumbo Shrimp was also had. I think the dessert was the high point. The flan was very good, not too heavy, very nice texture. I had a chocolate chocolate chocolate brownie thing. And the third dessert was like a creamy French toast which was also-nice. That sums it up. The food was fine, but not impressive in any way. The service was not so great, but I'm willing to chalk that up to RW. It was also very hot and very loud in the restaurant. I'll go back to Ten Pehn before I go back to Ceiba.

I also canceled my IndeBleu reservation as I was not excited about anything on that very limited menu. I snagged weekend reservations for Tosca Ristorante and Notti Bianche which had much more appealing menus instead!

No, I did not make garum (ick). I tried to pick the most mundane recipes actually. If I couldnt convince my classmates to eat stewed pears, I doubt I would have had any luck with fermented anchovies!

I took Latin in high school and for one of my projects I cooked a seven course Roman feast. It was really interesting to look through those ancient recipes. I remember having fun trying the recipes, including mashed peas with honey, some sort of unleavened bread, baked fish, and stewed pears. I was happy with the way everything turned out, but some of the spice combinations were very odd, and I don’t remember people eating very much of what I cooked! (I did get an A on the project though…)

i got it for hanukkah. perhaps we need to have a recipe testing party?

i'll second the pork scallopine. the mashed potatoes that come with it are excellent too...

that was my first thought upon viewing the site: "is that a stripper?!?" ick.

Tue: IndeBleu Wed: Galileo Fri: Ceiba Can't wait!!

I would pay for that brownie recipe. Of course, I would then have to pay for a whole new, larger, wardrobe. Those brownies are like crack...

NYU offers a masters in Food Studies & Food Management http://education.nyu.edu/nutrition/index.php/page/10

From the Russian Orthodox side of my family on Christmas Eve: Cheese and potato perogies swimming in butter with sourcream. Hand picked mushrooms sautéed in butter and onions. Kolacki, cookies made with a sourcream dough and filled with walnut paste, for dessert. From the Jewish side of my family for Hanukkah: Latkes, of course! And marzipan!!

The worst dining experience I've ever had was at Nora. It was a few years ago and I've blocked out most of the details, but I remember a 9pm reservation where the meal was *finally* served at 11pm due to a "problem in the kitchen" with no apology or free drink or anything, and the most expensive mediocre roast chicken I've ever eaten. I've never gone back and never will.

I would also recommend The Joy of Cooking, but with this note: If your sister is more interested in cooking from scratch on the stove get her the older version “The Joy of Cooking” rather than the new edition “The All New, All Purpose Joy of Cooking” which is heavier on things like using the microwave. If she is fond of using the microwave the new version would probably suit her well. This is what Amazon says on the new verses old edition: “Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931." (I have the older edition and it is well used. But then, I get a kick out the section which tells you how to cook things like squirrel..)

I just noticed that American Express is offering coupons on a bunch of places in DC. 10-15% or $25 off at various places including Firefly, Jaleo (VA), Oyamel, Palette, and Poste. Under "Shopping" "Offers" on the Amex website.

Finally finally made it to Corduroy tonight! It lived up to all the raves it has gotten here. The mozzarella porcupine was much fun and tasty too. The Red Snapper soup special was rich and flavorful (lots of lobster stock in there!). I had the Halibut with potato and truffle sauce; the fish was perfect, crispy on the outside and melt in your mouth buttery on the inside, and truffle sauce- what can I say?. Another favorite was a friends lamb dish with those amazing little goat cheese raviolis. Dessert was also fabulous; we passed around a cheese plate, crème brulee, chocolate sabayon, and unbelievably flavorful grape and strawberry sorbets (I'd go back just for more of those). Thank you to Rissa and Chef Tom for a meal that left us all with smiles on our faces!

so maybe i wasnt the only one who couldn't figure out how to get INTO the place...

I can make the 8th (for dinner, not lunch)