weezy

Congratulations! I'll have to try them out

I saw an ATK episode where they made popovers. They took a bamboo skewer and once the top was crusted, they poked a hole down into the center to let the steam escape so the interior could dry out. Maybe worth another experiment?

I got one and also rarely use it. Even when I'm making grilled sandwiches, I typically forget that I have it and use another cast iron skillet as a press.

Restaurant wars tonight! Woo-hoo!

Hit the Lickety Split lunch today. As ever, wonderful service. I got the tempura monkfish sandwich, which was a fine sandwich, but the soup -- a cabbage/coconut milk/lemongrass veloute -- was stellar! I wish I had waited to order my second course after the first bowl of soup because I would have ordered another as my second.

Okay, seeing the headline, my first thought was "I don't like slow service either, but castrating the waiter is taking things too far"

Chef Will at Pizzeria Orso did a sunchoke ricotta anglotti on a sage emulsion that was sublime

Sunchokes? Mmm...I'll have to get some of those! They've been off my radar for awhile

It was fun to read this. I grew up on the little neck of the Lynnhaven River and used to watch the Keelings out on the sandbars harvesting the oyster beds while I was having breakfast.

Dined here tonight with my sister as a scouting expedition for my office's Christmas party. The place was almost full when we arrived at 7:45 and was still fairly busy when we left a little after 9:00. Our server was new but well trained and familiar with the menu and spoke knowledgeably about the preparation of the a dish that my sister was interested in ordering. We ended up sharing the asparagus with fried egg & fontina and the polpette appetizers (2 meatballs with a scoop of fresh ricotta on spicy tomato sauce). The asparagus didn't last long at all -- yes, we were hungry, but that dish was just gooey roasty eggy delightfulness. We agreed that I need to fix that for breakfast soon. The meatballs were also very good, perhaps just a bit dense, but well seasoned and with a good, flavorful balance of pork, veal & beef. For the mains, she got the Orata (taste & texture like a very well-cleaned fresh bluefish) that was cooked very well and served with chanterelles, olives, asparagus and a buttery herb sauce on homemade noodles -- a huge dish and she ate every bite. I had the ravioli of braised short ribs. The pasta was excellent -- silky and chewy and tender all at the same time -- and the braised short rib filling was tender and simple but done well, as the dish stayed interesting through every bite with a lightly acidic aftertaste. Basically, a very good stew in a pasta pillow. Great comfort food on a chilly night like this. We were too stuffed to even think about dessert but the profiteroles coming by us looked very tasty. As for the restaurant beyond the kitchen, all the front of house people were attentive and gracious and made us feel welcome. I spoke some with Elena, one of the owners -- she takes care of the front and her father presides in the kitchen -- and she hadn't heard of DR. I invited her to sign up and join in. Our server kept the glasses filled and checked in regularly, and took care of any questions/requests we had. He did make an error and brought my sister the wrong wine -- but she doesn't drink much and wasn't even aware there was a problem -- which the FOH caught and corrected as soon as they realized. The room had a good buzzy quality but where we sat at the banquette it was a reasonable noise level. We could converse easily, and the tables to either side were spaced well enough apart that we didn't feel we were part of someone else's conversations. For the two of us, the bill came to $76 with tax. The portions are large and with the freshness of ingredients and housemade pastas, and gracious service, well worth every penny.

Watching it but not really feeling it, either. I do kinda like the gal with the Rosie the Riveter hairdo.....but maybe I just like her coiffure?

I made a big pot of chard & turnip greens for dinner. Started with some bacon that I chopped & rendered, a couple of onions, sauteed in the fat until golden, a couple of garlic cloves, a leftover sweet potato that I cubed up, and enough greens to fill my big stock pot up to the top, added some water and a little balsamic and let it cook down until nice and tender. It made a fine dinner, and the leftovers will make another good meal.

Fingers crossed that this pans out in terms of plans & good food.

Following that second link and reading thru the comments, love this one: She's wound up tighter than the girdle of a baptist minister's wife at an all-you-can-eat pancake breakfast!

That's because you're (q)weezy. :-)

If you're at all prone to motion sickness, you may not want to see it in 3D. I'm not and I was still mighty queasy for the first half of the film.

What can I say? I love the slime. Don't really like the fried stuff. If I need to reduce slimy qualities for other eaters, then I'll do it up middle eastern style with chopped tomatoes and garlic and coriander and lemon juice.

Thanks!

She could give the address in a private message to the DR members who have indicated they will come; it will be each member's responsibility to let their own guests know where & when to show up.

I hpoe this works <iframe width="560" height="315" src="//www.youtube.com/embed/dNJdJIwCF_Y?rel=0" frameborder="0" allowfullscreen></iframe>

Another thing to consider, part of the reason that Ft. Hunt has been the picnic spot is that they allow alcohol, with proper permits. I can forego the wine/beer, but it does add to the festivities to sample the different bottles.

Steve Darden!

turning some meh apples into good applesauce

It appears I am now +4, possibly +5. I don't know what my friends will be bringing along, but when I find out, I'll update. Plan on me bringing something veggie for sure, and I don't know what else yet

Unfortunately, it seems that this idea didn't' work out. I noticed a new "for sale" sign on the restaurant on my way in to the office this morning.