KMango

Good for you! I blasphemize even further and pressure cook them sometimes. Typically under 12 minutes at high pressure, cuts the steaming time down immensely, and provides an outstanding intensity of flavor. I assume you are talking about the whole artichokes, which I serve with a variety of dipping sauces for the leaves. n0m.

If you're open to branching out a bit in the raw beef world (hrm...tree + cow references = awkward metaphor), consider trying the following in a high quality Korean restaurant sometime: Yook Hwe I've had exceptional versions at Woo Lae Oak, Yechon, and Han Gang, but I've also had less stellar versions at all three. It absolutely depends on the quality of the ingredients that day. This is not something to order on a Monday night, for instance.

On another South African, and in this case bubbling, note, the Graham Beck Brut Rose is out of this world. This is my brief review of the 2006 vintage from one of the wine review sites; not sure if the 2007 will pack the same adoration: "...A pale pink salmon with the obligatory pinprick bubbles, this one is a beaut to behold in the flute. Get ready to enjoy a quintessential summer wine, a palate full of ripe summer fruit including strawberry and ripe apricot. Slightly dry and fully balanced, it offers a long-yet-light read more...finish, leaving you craving the next taste. This is summer in a glass, a warm weather treat for your eye and your palate." It was a little more spendy ($20) but well worth it last year.

Red Calypso (Gourmet Valley heirloom variety) beans, soaked in filtered water, drained & rinsed, then slow-cooked on the stove in yesterday's simple chicken stock (roasted chicken carcass, purple onion, bay leaf simmered for a couple hours). Three and a half hours into the simmer, a tasting revealed the beans were almost done. I added a liberal dose of sea salt and some lavender pepper. The beans emerged in a creamy, smoky, filling, slightly spicy and reverberating symphony of slow-simmered flavor. The main point of making them was to have them throughout the week in other preparations, so tonight's dinner included just a sampling of these beauts.

All I know is that kinda writing goes better with spicy mustard. *duck*

Can't wait to hear how it goes. And a picture is worth a thousand slurps!

(1) Dale's Pale Ale If you're hoppy and you know it, clap your hands... *clap clap*

The author of the comment probably has a background in project management (PM). Per the PMBOK Guide (not, not a chicken, alas, an ANSI standard document), goldplating happens when you layer on extra things that were not called out in the original requirements. It's a common phrase in project management, and an absolute no-no. The theory is that all kinds of unpredictable wonkiness can happen when you step out of line like that, even if you're doing it with the best of intentions. So, although a bit out of context, the goldplating phrase makes sense for what the writer was trying to describe--slapping an additional, and somewhat expensive, ingredient onto an item where it was not expected. There's probably a PM behind them there words. Then again, maybe the writer was just a scope creep. (*groan*)

OK, I know it's not fresh figs, but I have to give a plug for fig flavored Vincotto. Crazy delicious, this stuff is. I use it instead of balsamic for many applications, from vinaigrettes to drizzling over fresh fruit or vanilla ice cream. The fig flavored variety makes me giggle out loud with happy. Available at Cheesetique and lots of gourmet stores. Amazon link to the goods

Wash Post ran an article today about softies. A few local vendors received mention.

I once ate an entire iPhone app in one sitting. *sigh* Another $1.99 of mine bites the dust, and in this case, the pork fat. Doing my part to keep the economy (and my LDL level) strong, y0.

I saw some gorgeous fresh fava beans at the Common Market in Frederick this weekend. I live nowhere near Frederick, but that store is such a gem. Couple it with a trek to the used books at Wonder Book and it's well worth the trek.

Glad to hear it. And see it--YUM!

With name like Kibbeh Naye, I'm inclined to follow your tastes anywhere! Love me some tartar. When LebTav on Washington Blvd has an "on" night with their lamb version of that dish, it's downright ethereal. So, yeah, I dig your style! A 29 Diner stop may be in my future the next time I'm over near Spout Run.

If Ken the Doll starts posting, I will start giggling mercilessly! Welcome to DR and to a wider world of culinary options.

This morning, I stumbled into the fortune of having the ingredients on hand to make a Mexican-inspired breakfast. Pasted below is the recipe for Adobo Egg Tortillas. Yes, there's a shortcut by using Penzey's adobo seasoning, but damn yo, it's breakfast. From the sweetness of the corn tortilla and slight kick from the adobo-spiced eggs to the slight crunch from the bell pepper, this was a highly addictive and filling breakfast. A picture is (hopefully) attached, and the improv recipe pasted below (from my Flickr-based Food Forum). Because this was pre-caffeine, laziness hit me, so the filling in the picture is about twice as much as belongs in a single tortilla. I shamefully ate it anyway, however, making more of a mess than is probably legal in some states. ===== Adobo Egg Tortillas (for one, can easily be doubled or tripled) 1/4 to 1/2 an avocado 1 to 2 tsp chopped cilantro Spray oil 2 eggs Splash of milk Penzey's Adobo Seasoning (features Mexican oregano) Salt 2 TB chopped red bell pepper 1 to 2 TB chopped onion (purple makes for good color contrast) 2 small corn tortillas (organic if you can; the Whole Foods 365 brand is *amazing*) Mix the avocado with the cilantro, and add a touch of salt. A fork works well for mashing. Set to the side to let the flavors meld. Heat a nonstick pan over medium, spritz with the oil. Add the onion, let saute for a half minute or so, then add the bell pepper. Add a pinch of salt and a quick shake of Adobo seasoning. Saute for a minute or two, stirring occasionally to avoid browning, cooking just long enough to slightly tenderize the vegetables. Crack the two eggs into a small bowl, add the splash of milk and two more shakes of the Adobo seasoning. Whisk until yolks appear blended, but large bubbles remain. Increase the heat of the pan to medium-high, add the eggs, and immediately use your spatula to fold and mix the eggs. Continue cooking, lifting and folding the eggs, until eggs are cooked through. Remove pan from the heat, cover to keep eggs warm. Use a damp paper towel to clean off the pan. Spray the pan once again with oil and place it back on the burner, medium heat. Place a corn tortilla directly into the pan, about fifteen or twenty seconds each side, flipping back and forth until the tortilla is highly pliable and may show some browning marks. Conduct the same steps for the second tortilla, keeping the first one to the side where it can stay warm. Place the tortillas on a plate, divide the egg mixture evenly between the tortillas, and then top evenly with the avocado mixture. Enjoy immediately--in every sense of the word, these will go quickly!

I have marinated, then pan-grilled them with much success. I *heart* my nonstick, 13-inch Calphalon grill pan (the round one). A quick web search for "grilled soft shell crabs" will highlight several other marinade options. I've been successful with a brief soy sauce/rice vinegar/red pepper marinade, but I'm sure others have even more ideas.

I've procured it at the Whole Foods in Fair Lakes (Virginia), in the frozen section. The selection varies, though, might want to call them to ensure it's available before making the trek. Then again, any excuse to make it out to that store is a good excuse. *heaven*

Hrm, and so is Grover. We may bump this until after the picnic.

FYI follow up on this topic...we're kicking around the idea of a Tuesday event on May 26th. Once that date is final and a couple of logistics get nailed, I'll post the details.

I'll be there, probably +1. What I bring will depend heavily on the farmer's market options, perhaps a raw "kale ceviche" salad with hemp seed (yes, sounds like hippie food but offers shockingly delicious flavor) and/or asparagus roasted with sesame seeds, or something else entirely. I'll probably aim vegetarian, but it will be an accident, I swear. Squid just doesn't work at picnics.

Ha ha! I hope you also paid for your own meal.

My absolute favorite beverage in the whole wide world (well, alcoholic anyway) is hirezake. It's the dried fin of pufferfish steeped in hot sake for several minutes. Rich, earthy, nutty, smoky, complex, not heavily fishy unlike what you would imagine. Hirezake is listed on the sake menu at Tako Grill, but I've also had it at Makoto and a couple of other local venues. Not so much for the warmer months, and not something you would want to drink all night, but faintable savory during a chilly evening. Plus, no pesky neurotoxins. Well, so far anyway...

I've been having a lot of fun with the Vinturi wine aerator lately. http://vinturi.com/ God help my sinuses. Between the red wine and all the pollen, my face officially hates me.

Dunno the protocol here, being somewhat of a n00b, but I'd be happy to help organize. I have noticed they have a private room at the front of the restaurant for larger parties. I wonder if we can bring our own soundtrack. *taps foot along to Mindless Self Indulgence*