KMango

Check out The Spare Me Book. AKA the cow fart fume thread.

Very drinkable/juicy as promised Pinot Grigio. Turns the ranch dressing into buttery melon. (avoid anything tomato) (ow) (and ow)

I am often in that ‘hood, here are a few options: Call ahead and book a booth at Sine. The food is firmly in the “fine/whatever” camp, but the acoustics and privacy are ideal. The handful of booths in the back of the restaurant are the best. Even if some crazy happy hour crowd descends, you’ll be insulated. This is my "go to" when I am meeting an important colleague or long-lost friend and want to focus on the conversation. Lebanese Taverna has a small, adorable bar which offers good privacy and consistently tasty mezze, attractively presented. The wines by the glass are OK, and the spirits selection is decent. One disadvantage is if the bar is crowded for some reason, you’ll want to move elsewhere. I’ve only ever seen it crowded during special events. Want to sit right next to each other? Zen Asian Bistro has a lounge atmosphere with dark leather couches, and a lovely place to catchup, again, if it’s empty. It’s all about the atmosphere here, the food is artfully presented and won’t hurt you, but won’t register on your palate, either. Avoid Fyve at the Ritz Carlton like the plague. Echo chamber acoustics, and last week, a group of co-workers were scared out of their chairs with the smell emanating from the shrimp dish. I’ve heard that the bourbon selection at Harry’s Smokehouse is surprisingly decent. Harry’s is in the mall, in the food court, and therefore closer to the Metro. The bar has some private seats, and it’s rarely crowded. Would be a good choice to try, and if you are not a fan, you can easily walk elsewhere. The food is decent to good—fresh ingredients prepared carefully with an emphasis on local sourcing, corporate, but fine. Update: I mentioned this thread to someone else who frequents the area and they suggested Epic. I have not yet ventured there, and it's outside the covered walkway protection from the Metro/Pentagon Row, but maybe others can chime in on the experience.

Glorious salad makings from the garden yesterday---arugula, green leaf lettuce, and year 3 strawberries, see picture. Curly leaf kale, other lettuces, herbs all faring well. The first yellow squash flowers will open today or tomorrow, so close! Hot pepper plants began flowering yesterday. Tomato grown from seed not yet flowering, but coming in strong. Beans need me to motivate and build them a trellis before they'll grow beyond a half foot. Something is munching on the broccoli leaves, only pest issue thus far. Down to the stems on two plants, holes in leaves on other plants. I'm new to gardening, and it's my first time with cabbage family. I have seen white moths floating around, a likely culprit now that bird netting over the entire plot prevents any four-legged access. Web searches indicate a spray bottle of Bacillus Thuringiensis could do the trick, other thoughts welcomed*. *Update: After more web searching, I saw a tip about using leftover coffee grounds as a cabbage moth deterrent. I sprinkled this morning's filter contents over the plants, targeting the leaves. A few minutes later, in comes a white moth, which kept flying over the broccoli but did not land. Comedy! However, it moved over to the kale and landed there, so that will be the target for tomorrow's grounds. And after a few more minutes, the moth eventually landed on the broccoli, but never stayed for more than a second. And it's flying around so frantically, it was almost taken out by a robin. Interesting development...

I read it less as "confusing" and more as willful defiance of form/norm originating from rule-breaking whimsy. I can relate... -Mischieftain

Homemade vanilla custard ice cream, composed from Trickling Springs heavy cream, Jehovah Jireh eggs, Penzey's Madagascar vanilla pods, and the bedazzled delight of a teen who had never before created a frozen dessert. Magic. Oh, and tasty.

Act I: The other day, I noticed the unusually excessive shelf space Harris Teeter devotes to numerous brands of pimento cheese. Act II: Today, at Grape & Bean Rosemont, enclosed photo. Act III: Pimento cheese-only shops. And something involving bacon and salted caramel before it jumps the shark. --- [The following posts have been split into separate threads: Sona Creamery and WIne Bar (Pat)] ---

I ventured back into the Rosemont Grape & Bean today and smack my momma if I did not have one of the best cups this year. I did not explain my predicament/dissatisfaction with previous visits. I just went for the Ethiopian Yirgacheffe pour over and prayed for drinkability due to serious caffeine needs. The cup nearly bowled me over with fruity, consistent, fully sense-enveloping satisfaction. It would have been criminal to add anything to this perfect brew. One Barista can make a difference, Michael. <Hey! Moderator Masters! A couple of thread titles need adjustment or merging; there are several G&B threads, one says "Rosemont opening soon".>

Confident that my caffeine needs would get a righteous bump courtesy of the recently opened M.E. Swing's, I trekked over around 2:45 today. *gasp* *shock* *horror* They close at 2PM on Saturdays. Leaving the locked entry way in a foggy haze of muddled disbelief, I encountered two other potential patrons leaving their cars. We remarked that we should have known it was too good to be true when we found such easy parking on the street. I left for Grape & Bean, one of the other cars was headed to Buzz, the other to Caboose. Amusing Co-Location: Check out the photo, it's the street into which Monroe terminates, which then spills back towards Potomac Yard and Route 1. Imagine how many people will see read the street name just as a rush from espresso begins to flood their bloodstream.

Oh my... http://www.sciencedirect.com/science/article/pii/S0308814601002734 (bioavailability) (it's what's not) (for dinner)

Guess #1: The milk in the tiny pitcher is heated for your coffee. Guess #2: The garnish is simple, not an Etch-A-Sketch of raspberry coulis or passion fruit pinpoints. Guess #3: Profit?

Homemade Vegetable Stock. Rancho Gordo or other high quality dried (not canned) beans simmered in the broth. Fresh herbs, highest quality oil and seasonings. And as Night Owl noted, time to develop flavor and nuance. Ingredient quality is key for the best there is; the exact recipe not as much an issue. You'll rock it. Especially if you serve it with an attractive pot of Zora's BBQ Sauce on the side, and freshly cut limes, vegan shredded cheese, chipotle vegan sour cream, other garnish.

Monocacy Chipotle, smashed between Boulder Canyon Hummus & Sesame Chips. WhatEverTheHeckBrand Vinho Verde, poured over frozen de-seeded kumquat halves, with a touch of hibiscus syrup for color. Grilled half moons of yellow squash, quarter cut asparagus, and enoki mushrooms courtesy of the Cuisinart Griddler and a quickly composed champagne vinaigrette. Long Day.

This one was way obscure...it's Pelon's Baja Grill in Virginia Beach, on Pacific Avenue. Best shrimp tacos on the planet; the pineapple salsa and chipotle cream sauce over thinly-shaved cabbage knock you out with bold flavor magic. During $5 Margarita Mondays, you receive a fishbowl of a punchin' strong beverage featuring freshly squeezed lime juice. Hence the sideways picture in my post.

Good luck with this one...think waves...

Red Apron Butcher Beef Shanks, seared in beef suet and spices; deglazed and reduced with Red Apron beef stock and red wine; then into the slow cooker to braise for six hours with garlic and a bouquet of rosemary and thyme from the garden. Simmered red potatoes, celery, onion, and carrot in the same fond-rich liquid, but in a separate vessel. Served together, finished with a pinch of Maldon smoked salt and wasabi micro greens; Mom's Merrifield has an enviable live sprout selection. Outrageously satisfying. The moment I had with the marrow is NSFW.

Assuming you have a fridge, because you mentioned cream cheese... Hard boil (avoid the sulphur ring of flavor death!) eggs, peel, quarter them, and place in a clear, covered glass bowl (attractive presentation). Place a shaker of Penzey's Fox Pointe, 4S Smoky Salt, Mural of Flavor (salt free), or other herbs next to the fridge. Fantastic evening or morning high protein option, guests choose their own seasoning. You mentioned no time to cook, but slice-and-baking up raisin cinnamon Mochi Squares, available at Whole Foods, is borderline effortless. The squares are rice-based, taste sinfully indulgent, but gluten free and shockingly nutritious. "Upscale PB&J" meaning a container of almond or cashew butter, coupled with unique/interesting/high quality fruit preserves, on gluten-free crackers. I have a strong affinity for Edward & Sons Exotic Rice Toasts, purple rice and black sesame flavor. The fruit you mentioned, yes, absolutely, and coupled with dairy-free cheese from Yes or Whole Foods. Ask the staff which is best, there are bound to be dairy free people on the team. And if the fruit is lackluster, serve it with a container of the best honey you can find. Let us know how it goes!

I walked by today and saw a banner hanging prominently above the door exclaiming "Weekend Brunch $1 Oysters". Has anyone tried this? (advertisement or epitaph?) (i wonder when i see) ("discount seafood")

I got carded at the Merrifield Mosaic location for my six pack of ale! *happy youthful dance* Other than the ego boost, service was friendly and helpful in a store empty of patrons scared away by morning rain. A few shaved ounces of Finocchiona ($20/lb) did not last the drive home---tasty, but needed a punch of more fennel and spice before wowing on it's own. I'm searing two beef shanks now (can't remember the price), creating a stew, cheating with Red Apron's beef suet ($5) and stock ($6) for maximum flavor boost. We'll see if the smoked Maldon salt ($6) can further work magic. (note to future self) (grocery shopping during rain) (is the stuff peace is made of)

Maybe it was my mondo mango margarita talking, but I had the tacos de lengua with corn tortillas for lunch today on Springfield's Commerce Street and *wow*. Best seasoning I can remember for this dish, and brilliant searing. Our second batch of salsa tasted worlds above the first---the later carried noteworthy garlic and far deeper tomato. Loved it. Not sure if my offal order and the second batch of salsa were somehow related. Either way, yum. (will post pic later) (iphone is downstairs) (and i'm perezosa)

The Okonomiyaki consciousness is rising.... Smitten Kitchen May 15th

"I tried to reassure him that being right was reassuring, but being wrong invited epiphany; you ascended to greater understanding through your mistakes..." Yes. This.

To Taylor Swift---not a fan of the tunes but you, girl, clearly walk the talk. (and to 14,000 fans) (whose light-stick parade) (was reciprocated adoration)

OK, perhaps not destination-worthy, but pretty as a picture and promising. Today's visit revealed an emerging garden, photos enclosed. Already abundant lettuce, early herbs, and various alliums peeked through pebbled dirt. My order of fried dumplings ($8) and ddukbokki ($9) probably did not reflect the seedling garden choices, but in another six weeks, they might. The ddukbokki (rice dumplings in a rich spicy sauce with fish cake, green pepper, sliced onion) provided an ideal choice on this chilly, rainy day, highly recommended. The restaurant had the door propped open, and the sound of cars whisking through the streets created soothing salve for pleasantly spice-assaulted senses.

See enclosed pic, and prevent the mistake I just made---Sunday hours do not include lunch. (darn it) (we wanted to) (try this place)