ftranfa

What do you mean by advanced cuts? Do you want to deal with pork, poultry, and fish also?

I think that having a custom class could be a great thing, although depending on what would be covered might need a few sessions.

I guess I was thinking something that taught the basics of butchery, and maybe showed a cut something akin to Landrum's class last year....Not really sure, that's why I posted this....

I would like to learn large cuts for beef & pork, the proper way to break down and debone fowl, etc...

What type of butchery? Do you want to break down an entire cow or just learn how to break down primal cuts?

Probably just some primal cuts, but with a few more advanced cuts........

Does anyone know where one might find a butchery class to enroll in??? I looked at L'Academie and didn't see one there....Anyone? Anyone?

There is an Indian fusion (Indo-Chinese) place in Centreville called Masala Country....Never been, but I read an article about it the other day...here is the website.

Good luck!

Thanks everyone for the feedback. I just found Chef Nathan Anda's recipe on the Washingtonian website.

http://www.washingtonian.com/articles/recipes/3708.html

I'll let you know how it turns out.

My wife and I are intent on reproducing the bacon-wrapped figs from Eatbar....Does anyone have a tip on where we might find a decent variety of fresh figs? Besides "Whole Paycheck" which we think will probably have some available, we are looking for quality figs...Any ideas?

Any chance anyone can share a recipe or point me in the direction of some recipes for homemade bitters? I'm specifically looking to make some cherry bitters.

Darcy O'Neil provides a review of the book The Art of the Bar: Cocktails Inspired By The Classics in the following link. On this page he provides a recipe for Dr. Schwartz's Cherry Vanilla Bitters

Hope this helps!

Bitters

I have to say there is truly no substitue for fresh coconut. I can only speak to chamorro (Guam) food, and in my family and all other self-respecting Chamorro households coconuts are grated with a Kumyu, a metal grater attached to a stool. This tool allows a person to grate the coconut in to small pieces for use in many dishes such as kelaguen manok. I have found them for sale at Phillipino stores in the area, most recently at Manila Oriental store in Bailey's Crossroads.

Here is a pic of a child sitting on a Kumyu grating delicious fresh coconut!

By the way, the easiest way to open a coconut is with the dull side of a meat cleaver. Rap it around the circumference....It should take no time at all!

Try the smoked eggplant dish!!! Admittedly, I'm an eggplant fiend, but sometimes I daydream about this...

Is it the charcoal grilled dish? If so it is really good.

After passing by almost daily, we finally gave it a shot. The butter chicken was amazingly tasty. We also had the chicken biryani. The chicken was a bit on the dry side. But thumbs up to the customer service. Since we devoured all of the butter chicken, there was quite a bit of rice left with a few pieces of chicken in the biryani. The waiter had the kitchen to add more chicken to our left-overs and it was enough for two meals!

Any recommendations on other dishes there?

I have been lurking here and eG for a few years, but decided I would add some insight to a great local place.

Mrs. ft and I eat here quite regularly. The prices are just right and the food is better than the other local Indian places. I would recommend the following dishes:

Keema Samosa- What's better than seasoned lamb turnovers? Fried seasoned lamb turnovers. These little gems are good to the last bite. Plump to the point of too much ground lamb, seasoned with a variety of traditional Indian spices and delicately sprinkled with mango powder to offer a contrasting sweet to the savory fillings inside.

Vindaloo- This dish is deadly. It is so good that even though you are literally burning your GI tract from the heat, you can not put your fork down to take a break. The description on the menu describes it as "Hot & vinegary lamb or chicken, with potato from Goa on the western coast" I would suggest the lamb and be prepared to, as the Great John Cougar Mellencamp said, "hurt so good."

Onion Kulcha-Indian bread as it should be. Fluffy, freshly made, stuffed full of softened, spicy onions. It serves as a great foundation for the basmati rice and lamb vindaloo. Stack it all up and wash it down with some ice cold Stella Artois. You will be in a fiery heaven.

Finally, the popadums are deliciously spicy and crunchy and are a great snack the day after.

My wife and I frequent Guajillo for three very important reasons. I will list them for all of you to enjoy and learn from.

1) We would rather spend or dollars at a locally-owned joint than at Don Pablo's or Rio Grande.

2)Every time we have eaten at Guajillo's, we have been served DEE-LISH-OUS food and drinks by attentive, and polite staff.

3)This might be the most important part so, please pay attention here, the carnitas at this place are fan-freaking-tastic. They are deeply flavored, with hints of cumin and cinnamon,fall-apart-on-your-plate tender, and served with a yummy quesadilla constructed with gooey quesillo and earthy huitlacoche.

That is all.

Thanks and goodnight!

On 7/15/2006 at 7:38 AM, legant said:

Given the weather prediction for the upcoming week it's time to revive this thread.

...

Other than those mentioned (Hank's, Legal Seafood, Kinkead's), where else can one go for a good lobster roll? Is it still on Zola's menu?

Jettie's serves lobster rolls at lunchtime during the week...Deliciously lobstery...