weezy

Probably by Wednesday, the newspapers knew what specials the grocery stores would be running for the weekend / Friday payday shoppers, since they had to get the ads ready, so they would feature recipes and articles that tied in to what their advertisers were promoting.

If you're a baker, I think the abelskiver-ish pan will be the most versatile of the pieces you've picked out.

I set it up by phone. A good time to call is around 2:30 - 3:00 or so during the week. It only takes a few minutes and the kitchen isn't slammed during that time period so the chef will have time to get the information he needs.

Just a note -- I won't be able to do any serrated knives, scissors or ceramic blades at the picnic. The scissors take longer and more equipment set-up and adjustment even though I will have the right stuff with me to do them, but I can take those items back home with me and do them in my workshop. There would be some coordination needed on pickup after they're done -- I work in Old Town, Alexandria fwiw.

I'll be there, +1 or 2 or 3 -- need to check with a few more folks about things. I'll make some gluten-free lemon bars and some other dish TBD. I'm also going to be bringing my Edge-Pro and my partner in sharpening and we'll do some sharpening at $5/knife. Working by hand, we aren't very fast yet, so I don't know how many we will be able to get through, but we will try to do at least one knife for everyone.

Yes, he's still there. You can also call ahead to the shop on Fridays if there's something special you want him to bring out to the market for you.

I was about to mention Bamian. Also, The Federalist downtown has a section of small couches and tables to the left beyond the bar area that might work as well.

What I've seen is that the longest expanse of counterspace should be to the left of the sink for southpaws and to the right of the sink for right-handers. I suppose in most kitchen layouts, that would put the D/W to the dominant hand side of the sink.

Okay, so it's official and public: My name is weezy and I have a crappy dishwasher.

Years ago, my father sent a business associate a whole Smithfield ham. Unfortunately, the man wasn't familiar with the rind that forms and threw the whole thing out, thinking it had gone bad.

Haven't tried those, but I can recommend against the gel-encased ingredients tablets because they do not always completely dissolve in the wash cycle and end up gumming things up and/or creating a horrendous smell.

I happened to make a vat of turkey chili the other day, so that's waiting for the snow to come. Also have the makings for pad thai, plus a plethora of veggies and some sausages from Jamie Stachowski. I've got a bottle of red and a bottle of white and about half a bottle each of gin and brandy. Plus Korean ginger tea pulp. I'm ready for wherever my palate takes me.

Isn't that one of the mainstays at Nostos in Tyson's Corner?

Friends took me here for a belated birthday dinner and we did the Chef's table & tasting menu with pairings. so full, soooo good. Here's the menu: deep fried brussels sprouts leaves that were seasoned then topped with a bit of shave grana padano (I think) and served with prosecco salt cured roasted beets with goat cheese fondu, fried basil, carrot coulis and a drizzle of pomegranite molasses paired with pinot grigio (my least favorite course of the night; I didn't like it the same way I don't like sweetened yogurt -- not that it tasted anything like that, but my reaction to the flavor combo was the same) salmon on dilled spinach with creme fraiche, backed with avocado puree and balsamic tar, served with a NZ lightly-oaked chardonnay. clams with cavatelli pasta in a wine-clam juice(?) -brown butter sauce and a big chunk of grilled bread and the first of the red wines that I don't recall the grape, but it was big with berries with a hint of licorice and herb braised pork cheek ravioli on a sunchoke puree with roasted mushrooms and spinach with a Montapulciano, I think he said Then more of the roasted mushrooms with parsnips and chard and more of the Montapulciano just b/c Chef Will decided to throw in an extra course b/c we enjoyed the ravioli so much sunchoke ricotta angolotti on with a fresh sage emulsion topped with a parm that was probably nearly as old as me paired with .......... oh, geez, another big red. biting into the angolotti I started to black out from food nirvana, my absolute favorite dish of the night. Then two pizzas, one a Margherita and the other a cheese-less marinara sauce with house-made spic sausage served with a sparkling lambrusco, a savory soda pop of a wine And finally, a lemon donut with nutella whip and just water to drink. Then i exploded but I died happy. thanks, Chef! Also saw more Rockwellians there enjoying dinner and actually said Hi! to them.

I'd say use some of it in a turkey chili.

first weekend in June?

I'll do it if date & time work.

excellent article. Thanks for the link!

Well, my maybe has turned into an out. Have fun everyone!

I've seen blog posts here and there about blind-tasting supermarket factory farm eggs v. supermarket "organic cage free" eggs v. barnyard eggs (chickens got a few bugs on their own but mostly grain fed) v. pastured chicken eggs. In all the tests, most tasters could tell the difference of the pastured chicken eggs by color and some tasters claimed they noted taste differences when fried or poached eggs from the more conventional farming practices. So the testers decided to then add food coloring to all the eggs and scramble them to eliminate the visual clues and then said the tasters couldn't tell the difference anymore, so why bother? I wondered why they didn't blindfold the tasters instead. It seems to me that the flavor of the yolk would be muted by scrambling and make the differences less discernible.

Stopped at the Giant in Annandale to pick up somethings tonight, and the Korean buffet restaurant next door that's changed hands so many times has apparently changed hands again. Now it's Jiggly Jiggly BBQ. I didn't check out the menu. I wonder if it's a Korean Hooters now.

I'm a VA voter. I know MD is still in the lead even so, but just putting it out there.

It looks like my +1 is out on travel, but I'm still coming.

Rocks dined at Society Fair at the bar for the demo kitchen. I recognized those shelves; they got them from the old Pullman cars on passenger trains, if I remember correctly

For the 55+ crowd, every Thursday every show & time is $7 at the Angelika.