Skipper10

Not Pat, but would like to chime in. Nate Appleman in "A16 Food + Wine" has a recipe for roasted chicken meatballs. (Page 185) I make them with ground turkey thighs. It takes about 20 minutes in 400* oven. Skipper.

I used to love Takoma Farmers Market, but I voted for Williamsburg, VA, which came first in "medium" category. http://dcist.com/2009/08/dc_area_farmers_markets_among_best.php

Please count me in, Skipper

I think I am rather ambivalent about Restaurant Week. Most of the places I would not mind going an extra time "on the cheap" do not participate in RW. On the other hand, during RW I have lunch with old friends that I would not see otherwise, RW serves as a reminder to drop everything else and catch up with old friends. We usually choose a different place each time, and come to think of it, I have never returned to a restaurant I visited during RW. I wonder what kind of experiences other people have. Skipper

Another opinion on Restaurant Week...do you share it? http://internetfoodassociation.com/2009/07/28/against-restaurant-week/

Because I spent most of my life living in different parts of the world I learned to eat EVERYTHING. (eat when offered, not " like" or " enjoy." Until Monica's crab dinner at the Spice Xing, where I head over heels fell in love with the aroma, and the complexity in the back of my tongue of the spice combinations, I had very little interest in Indian food. I would eat it when offered, but it has never been my first choice. First of all I hated "curry," that dirty-yellow stuff that came out of McCormick jars and made everything taste at least three days old. When reading a restaurant menu, if the word "curry" was in the description of a dish, I would skip to the next dish. For the life of me, I could not understand why anyone would like a goo of mostly overcooked vegetables and meats. Now that I've seen the light, (Halleluja!) I am very interested in real Indian food. This morning, to my total surprise, my daughter, who is flying home from Bosnia tomorrow evening, e-mailed me the following link: http://www.asianfestivaldc.com/ I forwarded this link to a journalist friendof mine from "that part of the world" and he shared with me the info he had about the event. Has anyone on Rock attended any of their previous events? Is it worth driving all the way from Arlington? Any opinions or advice would be appreciated. Here is the info: "Dear friends, My friend Nalin Jain has asked me to share the following invitation. "On behalf of India International School, it gives me immense pleasure to invite you as a special guest at the India Village by the www.indiaschool.org at the Asian Festival on August 1-2, 2009, at Lake Newport Park in Reston, VA. The School is also celebrating 25 years of community service by providing quality education in the arts, culture and languages of India. Among many items the most unique and exciting segment would be flying of 30 spotless White doves- one for each state of India; to be flown at Indian Village inauguration at 11.00 AM on August 1st. In addition, there will be a best dress award so dress up in best ethnic costume of India and plan to be at the grounds at above stated time. This is the premier festival www.asianfestivaldc.com of Asian arts and culture in this region, attracting over 50,000 visitors. This year the focus is on India showcasing the rich and diverse culture of India. Please see the attached flyer for more information and share it with your family and friends. " Angie Asian Food and Tennis Festival: FREE ADMISSION Location: Lake Newport Tennis Facility 11452 Baron Cameron Avenue Reston, VA 20194 Date/Time: Saturday, August 1st, 10 a.m. to 10 p.m. Sunday August 2nd, 11 a.m. to 6 p.m. Parking: Off-site Parking is available at the Reston Association Building 1930 Isaac Newton Square Reston, VA 20190 Directions : http://www.asianfestivaldc.com/direction.html Parking & drop-off: Since the festival site is off limit to parking and other stopping, we recommend that you use the free parking facility and the shuttle service for transportation. The shuttle buses will give preference to performers." Messages in this topic (1) Reply (via web post) | Start a new topic Messages | Files | Photos | Links | Database | Polls | Members | Calendar

I had "beef" in a box for lunch today, and, as you say, my first bite was bland. However I discovered a tiny tub with some sort of yogurt? sauce that seemed overspiced to be eaten by itself and two packets of hot sauce. After I drizzled hot sauce and smeared the contents of the tub on my meat, my meat wrap became very tasty, even a touch of salt would have made it oversalted. While I was waiting for my MIAB I watched a kid (HS senior? College freshman?) make flat breads. He had a half sheet tray with 2 inch half yeast dough balls infront of him covered with plastic wrap. He would pull one out, roll it out quickly with a huge rolling pin, dock it mercilessly with a white plastic docker, throw it on a round pillow, sprinkle with water all over and holding the lower side of the pillow stick it to the vertical side of what looked like humongous ceramic? clay? cauldron, which is encased in a metal box the size of a dishwasher. He would cover the round cauldron with a square lid leaving lots of space open for the steam to escape and proceed to roll the next flat bread. After he made two or three of those he would pick up two long wire sticks, (the length of a tall man's walking stick,) pull out two flat breads and continue rolling out the next flatbread.

I was so glad to read your post. I cook from this book a lot, especially in the summer, I like what I make, but, unlike you, I have no idea HOW my dishes should taste. They do taste different than restaurant food. What other recipes have you made? Skipper

Please add me to the list. Thank You. Skipper

I have not taken any classes at the CulinAerie, as a matter of fact, for full disclosure I have not spoken to or contacted either one of them for a long time, but years ago I have learned to cook from Susan Holt and Susan Watterson. Please note: I am listing them in alphabetical order, as both of them played big roles in my becoming a fairly decent cook. Being in the kitchen with Susans is an amazing experience. All you have to do is ask questions and listen to their thoughtful and informed responses. I envy your good fortune, Drew, to assist Susans when they teach. Not only they are knowledgeable and professional, their passion for good food perfectly prepared no matter how simple or complicated the technique, is contagious: you start cooking and eating better just because you've been around those two. I would have gladly signed up for this class had I not already confirmed my travel plans for most of July. I hope I am not braking any DR rules, but, like Drew, whom to my knowledge I've never met, I am suggesting you look into possibility of studying with Susans. Skipper

Original Thermapens are on sale for $74 instead of $89. A new "improved" Splash-proof Super-fast model is $96. http://www.thermoworks.com/products/thermapen/tpen_home.html Skipper

I have finally figured out how to add pictures, so now you can see what I am talking about in my previous post. Actually posting pictures on DR is much easier and faster than on other boards I've been too even for computer incompetents like myself. Skipper

Now with pictures I guess I am following in the footsteps of someone called Anita of Greglist, posting about Washington's "best kept secret": Wine dinner at the Press Club's Fourth Estate restaurant, now open to public. These monthly dinners are usually built around a chef or a book, Jacques Pepin, Anthony Bourdain, among others, cooked there, Eric Rippert cancelled in the last minute, possibly because at just that time he had a sudden change of chefs in his Washington DC restaurant, James Oseland was there in May. http://www.gregslistdc.com/spotlight/2009/...9s-wine-dinners Her description is quite accurate, I've been to three of the five wine dinners this year, club's consummate sommelier is generous with wine, food has always been very very good, but there is a new chef in the kitchen now... The price is rather low for the quantity and quality." ($70 for members and their guests, and $93 for non-members. Price includes tax, tips and parking if you park at the designated garage. ) June 22 dinner was built "the other way around," wine, made by LongbOard vineyards, was chosen first, menu had to go with the wines. (I took pictures of all of the dishes, but being a computer incompetent I am unable to post them. For some reason the UPLOAD function refuses to do its thing. Sorrrrry. ) Hors D’Oeuvres: 2007 Sauvignon Blanc, ($19.99/$16.99)very light and refreshing, and keeps saying:"have another sip, have another sip. Salmon Tartar on Belgian Endive Watermelon Cubes with Aged Balsamic Vinegar Amazing little morsels, I kept wondering how long it took them to carve each cube and how did they fill those tiny little holes with Balsamic without spilling dark vinegar all over the cube. Crab Croquette with Smoked Paprika aioli Amuse I asked the waiter if this was Velveeta cheese sauce, a few minutes later the chef came out of the kitchen, he was not amused... Warm Pea Soup with Lingonberry. The soup was a bit too rich with cream for my taste, but the freshness of the peas that tasted as if they have just been harvested was delightful. First course: 2007 Pinot Noir Russian River ($32.99/$27.99) I am not a big Pinot drinker, but this wine was so smooth I had my glass refilled. I liked scallops too, although I never choose them unless I am somewhere by the sea. Would have never thought that practically raw, rather spicy scallops would go so well with red wine. Marinated Scallop and Asparagus Salad [Very young asparagus was sliced paper thin, but tasted good even though it was completely raw.[/i] Second course 2005 Syrah, Russian River($25.99 sale $21.99) Duck Confit with Sweet Corn Timbale and Caramelized Onion I love duck confit, I make duck confit every fall, yet I have never had it so juicy. I could have eaten two legs right then there. Timbale was a bit "too wet" for me, I would have wanted a bit more body in it, if you know what I mean, but it blended well with caramelized onions that were pulverized in FP. I never had caramelized onions presented that way. Third course: 2005 Cabernet Sauvignon, Redgrav Vineyard, Alexander Valley $49.00/41.50) This is my wine to die for. I love good Cabernet and this one was so much better than I normally drink. Prosciutto Wrapped Chicken with Asiago Creamy Mashed Potatoes My chicken breast was a bit on the dry side, but prosciutto wrapping was out of this world. Fourth course Syrah, Dakine Vineyard $49.00/$41.50) Australian Rack of Lamb with Bordelaise Sauce and Parsnip Puree The sauce makes lamb looks raw in my picture, it was not, it was perfectly rare, just the way I like it. The parsnip puree was a bit out of season, no? Dessert 2007 Late Harvest Semillon Almond-Orange Tuille with Mascarpone, Raspberries and Caramelized Ginger We were told urbi et orbi that wine is available at Bell Liquors on M Street. If you mention the NPC wine dinner you get the sale price, second listed. Tom Clare, the surfer winemaker, explained each and every wine during the dinner. If you want to know what surfing has to do with wine, go to: http://longboardvineyards.com/ skipper PS:yes, there is a dress code: "elegant casual " at the Fourth Estate and "business casual" at the Reliable Source Bar and Grill. PPS: In my next life I want a part of Rock's computer skills.

I bought 8 assorted sizes Wusthof Dreizackwerk knives, a cleaver and steel in 1970 in Germany, when the dollar was very strong and Germany was not as expensive as it is today. I replaced the steel several times. These were the only knives I used until I discovered Global almost 20 years ago. I still use Global paring knife for boning chickens, which I do a lot and often. Then I discovered Shun knives. Now I use mostly Shuns, especially the ones that have what is called "Alton's angle." Because they keep their edge well, stay sharp for a very longtime and are considerably lighter than my Wusthofs they work best for me, my hand size I should say. I have 8 of them too. It was an impulse buying that serves me well. (Woots.com had them on sale for $250. They were sold out in two hours.) The best steak knives I have are Barenthal, (made in France.) They work very well, I don't wash them in dishwasher. I bought mine in Europe years ago, but I saw them at Tuesday Morning fairly recently for a very good price. Cheers. Skipper

Which one was "our local chef"? And who was eliminated? I missed it at 9 or 10, started watching at midnight and fell asleep. Skipper

Aren't you glad you came here from that other board? I am so glad you got so many answers here. Skipper

As a child I was told that it was Mahatma Gandhi who sipped water from his finger bowl during dinner at the Buckingham Palace and the King of England did the same. Now I doubt that the story is true because Gandhi lived in England as a young man and for a while tried to be an Englishman. Nevertheless, me thinks the "tee-shirtisation" of restaurants and fancy bars started with the "Casual Fridays." Many people go out for a drink and/or dinner after work on Fridays. Restaurants and bars did not want to loose business and insist on ties and jackets....zora PS: I enjoyed your long post.

Please count me in, if the date works for me. Do they serve wine or beer? zora

I have not been there this year yet, but last year we stopped at that FM almost every Sunday. Because we were coming after church and brunch we would get there almost at the closing time, when sellers were selling veggies at half price or less. I guess there are no FM for them to go to on Mondays. zora

Thank you for your help. I did not hit the "track" button and was unaware of your response. zora

No, it was not me. Thank you for your response. Very helpful. zora

I am not sure where to post this, but if you know the answer, I would appreciate it very much if you point me in the right direction. My church needs to update our coffee prep system, pronto. We have been using 80-100 cup pots that take a long time to heat up and are a pain in the neck to clean. We would like to move to a more sophisticated system that could produce 200 -300 cups in a very short time with minimum clean-up. No, we don't need espresso machine. Where should I look? And once I find them, WHAT should I look for? Thanks in advance. Skipper

We 'll bring lots of home baked sourdough bread.

thank you. skipper

Now that you have formulated it that way, I + 1 will have no hesitation to join the group. thank you. Don't know yet what we 'll bring. Skipper