chef4cook

I for one am glad to see the ban. I quit smoking 17 years ago and have since found my tolerance for others smoke at a zero level.

One of my favorites from way back was "Arbaughs". We used to go for the ribs and steaks in the 60's. Best coleslaw I have ever eaten. My father got the recipe from the chef at the time. Everytime I make it I remember that place.

I was wondering if anyone has eaten at Augustine's Restaurant in Fredericksburg, Virginia? Feedback, comments appreciated. Thanks!

I was there last night. We had a reservation, but in the end opted to eat at the bar. The bar staff is friendly and informative, and the nibbles (popcorn, olives, mixed nuts) were tasty. I liked the clubby room, however it was pretty loud. A group of about 12 guys at a centrally-located tables made it really loud at various points. We thought we spotted the former doorman from IndeBleu at the hosts' station.

In the end, I rate it as a rather average steakhouse, at least for now. The steaks were fine, but I have had much better beef elsewhere, particularly at RTC and RTS (and for less $$). Backing up a bit, we received an amuse of chicken liver pate with olive oil served with warm toasted bread. Very nice, excellent flavor. But then...out came the gruyere popovers, complete with a tiny recipe for popovers attached. That's a lot of bread. The popovers are served with nicely fatty European butter and a huge sea salt dispenser.

Like I said, our steaks were fine. So "fine" that I regret ordering the hangar steak instead of the short ribs. I don't think I have ever had a bad hangar steak so I was surprised by this one. It had more visible fat (and I don't mean marbled) than I have seen on a hangar before, and there was also a good deal of sinew. The sharp steak knife was needed, and the dollop of herb butter served atop my not-sizzling-hot steak just wouldn't melt. The skillet it came in, on the other hand, was hands-off-hot. Weird. My date had the ribeye which was enormous and came with a marrow bone. He attacked the marrow with gusto and left a lot of steak on the plate (which he took home so it's not really an indictment of the steak).

I liked our sides - potato gratin and onion rings served in a giant stack. We skipped other veggies this go-round. Too stuffed for dessert.

With two drinks apiece, the total cost with tip was just shy of $200.

Regarding your hangar steak. The reason for the sinew was just poor cleaning. I always teach my cooks to clean it properly. It takes a little time but I don't want my customers have a bad piece of meat!

Tonight I bought a 10# turkey at WF and I plan on frying it this weekend. Peanut oil was $6.09/qt at WF, and Safeway didn't have any peanut oil at all (although they did have canola oil at $9/gal and vegetable oil for $7.20/gal).

1) Is canola an acceptible substitute for peanut oil?

2) Anybody know where I can get 3-4 gallons of peanut oil without spending a fortune?

I assume costco has peanut oil...should I just bite the membership bullet? Anybody know how much it runs there?

Yes, you can use canola oil. Same goes for grapeseed oil although that will be more $$$

Reading the article on Ms. Rodier reminded me alot of my first Boss in this business, Regine Palladin , owner of Pesce. I'm sure Ms. Rodier will be missed.

Experienced Executive Chef seeks position in "Fine Dining" restaurant. Solid culinary, managerial and menu skills. E-mail to receive resume.

I can't help but feel that all of this is related to our "Must have it now lifestyles". There is surely something to be said for cooking and eating seasonally and sustainably.

BTW, Has anyone seen this weeks "Iconoclasts" episode on IFC. Alice Waters (Chez Panisse) is featured and it's interesting to see what she is doing now.

I think Marks has a great roast duck and go there quite often for that and the roast pig. I have also had a very respectable peking duck at Jasmine in Falls Church(in the yorktowne center,rt.50 and gallows rd.). Another thing about Jasmine is the chef makes his own noodles for Chow Foon which I love. Being a Chef that makes his own pasta I am always I-S-O a place that does so as well.

Ya know, I remember going to Good Guys years ago and the dancer when I walked in must have weighed 150#. I was so disgusted that I chugged my beer and left.

Yes. I served Santa Lucia at my last restaurant. It is very good coffee. Some of the best I've had. I bought whole been estate and we ground it ourselves.

I enjoy "Opening Soon" on the "Fine Living" channel. Also, on the same channel "Made To Order" is pretty cool. Honestly, The food network is pretty tired these days. Besides, how many times a day can you look at Emrile:D

What do ya know. Next they'll be telling us what to think!

Personally I find it a shame that Chains are allowed to come into an area and locate in a prime spot. I think it's about time for the powers that be to look at how many chains are in a given area and when an independent is looking for a spot in a heavily chain saturated area they should get first crack!

Yes! Fall is here! This is my favorite time of year. I'll be using all the squash family, Cabbages, Brussels sprouts!!!, Dried fruits, Goose and Duck Breast, Foie, Pates. I'll be braising beef,veal,lamb(as this is my favorite cooking method), Soups,soups,soups. I'm really looking forward to it.

You know. That was the first thought I had when I heard about the WTC. I was actually preparing to fly to a job interview from BWI when we had to return to the terminal. I remember thinking how hard we work in this business only to have some prick smash a plane into your livelyhood. It still just PISSES ME OFF! We should never forget.

Julia I know what you mean!!! For someone that really looks forward to going out and enjoying a good meal, I almost dread it anymore. I pick at the service, I pick at the food, The decor etc.. I find when I don't get proper service or the food really sucks I take it personally, because I know how much effort I put into these issues in my restaurant and it irritates me that others don't do the same. I never announce that I am in the business. I keep my mouth shut unless it is soooooooo horrible that I can't help myself. Usually when they ask how everything was I will tell them EXACTLY! I think when a restaurant knows who you are they will watch there P's and Q's. But I still feel like if I say who I am when I make a reservation I feel uncomfortable. It's like I shouldn't have to in order to get good service or good food. I believe you should always give 110% be it George Bush or Joe S*#@ the rag man. I have no use for those that just don't care enough about what they're producing or serving.

Sounds very good! Since I live in Annandale I'll have to check it out.

I lived and cooked in Annapolis for 2.5 years. I'm glad to see that there are some nice restos opening up. Alot of businesses just can't afford the rents in downtown.

When I run a "Special" it's exactly that, special! It might be some pristine b-liner snapper or I might have gotten in some beautiful baby squash or Tomatoes that I want to show off. I have seen the practice of using a "special" to jack up the price of mediocre product. Same thing with "Market Price". When I go out (which is very seldom) I always ask the price.

I too am a native arlingtonian and have seen clarendon change over the years. I used to go to the A&W Root beer stand in the basement of Sears to get a dog on friday's. And I can't forget the Little Tavern around the corner from Red Top Cab. Clarendon back then had what I call "character". Not that the current Clarendon is bad, because I don't think it is. Clarendon certainely has alot of flavor. Economic growth is good for the area but an unfortunate casualty is the small biz owner. I for one like the single owner. The little guys with the balls to give it a go. But you can see the demise of the single owner everywhere.

I want to open a small 30 seat resto. Do a change daily menu and just cook really good food. Adams Morgan is too crowded and Dupont is too. I like the woodley park area.

Have you ever tasted Parmiggiano from South America? It hardly even resembles the genuine article from Parma. I believe that tradition and basics are the root of any cuisine. Without tratition you cannot move ahead and create. When I describe The Italian cuisine that I do I call it, "Traditional, Innovative and interpretive Italian Cuisine". I could not be innovative or interpretive without having the traditions of Italian cuisine. Having said that, I love a good Traditional Bolognese. But, I also do a superb version of Bolognese using duck. Is it traditional? It is cooked in the traditional manner with respect paid to tradition. Is it good? You bet it is. My point being, taking a product and preparing it in a traditional manner is perfectly ok. But to arrive there you must have tradition to start with.

Experienced line cook needed for PM shift at well established (23 years)"Fine Dining" Restaurant near DC Convention Ctr. 3 years line experience required. Culinary Grads are A+. I am looking for a career minded person interested in moving up, taking responsibility and being accountable. Work with quality ingredients in a professional enviornment. 5 day week (OT possible). Competetive wages/Benefits are also available. Metro accessible. Full Time position. Call Chef Tony at 202/638-5200 for immediate consideration.

My favorite greasy spoon diner- Nicks on University and Viers Mill- serves scrapple. Haven't had it.

I am a sucker for Nick's corned beef hash!

You really should try the scrapple. Ask for it thick and crisp on the outside.