DC Deb

Can you give us more information? What area is it in? Any special requirements?

Non-candy described as lollipops, like lamb chops or meat on a stick. Can't they just call those skewers?

I completely agree. I went there with friends who wanted to try it. The prices seemed high for the food served. The server was very nice and efficient. We ordered the sliders, a burger, a chicken sandwich, a grilled steak Caesar salad, and the dessert trio. The food was fine and cooked to order but not outstanding. I am in no hurry to go back. The host staff was a "cluster." Typical young snappish types. When my friend arrived, he was told he could be seated as soon as a table was available. The pager never went off and when we inquired, they said we could not be seated without the complete party. When my friend pointed out the person who originally said yes, they backed down and seated us (with one more to arrive). Of course, it was in a tight booth in the noisy bar. Great, thanks. I was surprised by how many people were willing to wait over an hour for a table. I guess it's the Cheesecake Factory phenomenon--there are always people willing to wait.

I picked up some taramosalata and hummus yesterday from Greek Deli and they didn't taste as good as I remembered. The tarama was more mousse-like (higher dressing to roe ratio) and the hummus had big chunks in it. I hadn't been there for a while. Has anyone else noticed a change?

I cook shad roe the way they served it at Anchor Inn in Wheaton--broiled with a slice of bacon on top. The bacon fat would make the sacs sort of crispy on the outside but still moist on the inside. Yum.

The soapy coating is usually removed when the quinoa is processed. I have only bought it without the natural coating at Whole Foods and the local food co-op. The restaurant where I work recently ran a pan seared cod special. It was served on a bed of red quinoa with sauteed spinach and mushroom. Very tasty.

My go-to guy is Ben at the Magruder's Wine and Spirit shop at Chevy Chase Circle. He is really easy to work with. If they don't have something in stock, he can probably order what you want from the distributor.

Bravo Derek Brown. So many of the comments on Yelp are from people with unrealistic expectations. I am also tired of the idiots that use Living Social then bitch about the terms of the offer afterward. Example, a cooking class with terms specifying vegetarian rolls. Attendee then go on Yelp and complains that there was no fish and there were no give-aways like DIY home kit. Seriously, what do you want for half price?

I second Screwtop in Arlington. It's walking distance from Clarendon Metro. They have a great selection of cheese and charcuterie too.

The potluck is a great idea. It would be affordable even on a line cook's budget. What a lovely surprise.

That's too bad. The food there is old-school American Chinese but the family that runs it is really nice. I really liked their little lunchtime buffet of soup and pickles to go with your entree. A guilty pleasure.

Thank you for being so conscientious. It sounds like you already do all the right things to prepare for eating out and being good customers. As a diner, I really don't mind being around kids. I only have issues if they are noisy or if the parents do nothing to control them. Obviously, neither of those apply to you. As a cook, I am happy to accommodate reasonable requests. I even do fun or unexpected things as long as they are nice to our servers and tip well. Baby Beezy is lucky to have good guidance to be a fine little diner. I wish more parents were like you.

I don't eat buffet as much as I used to but here are some of my favorites. Korean BBQ--Il Mee in Annandale Indian--Mayuri in Reston Chinese--Tysons in Rockville "take Mom to brunch" place--Mrs. K's Toll House or Normandie Farm--totally old school For out of town guests--the JW Marriott breakfast brunch (before sightseeing) or the Roof Terrace at Kennedy Center.

Dear Chef Jaime, Thank you for your reply. I have committed to an externship already but the phase II class after mine is going to start looking soon. Barbara Cullen is the director of marketing and externship at school. (301) 670-8670 x226 Bcullen(at)lacademie(dot)com She would be the person to talk to for a placement. Cheers, Deb

Hi Everyone. I want to buy some jumbo lump crab meat to make crab cakes at home. Where can I find good quality at reasonable prices? I have a Restaurant Depot membership but have never actually compared their prices. I have heard that Slavin & Sons in Arlington has great quality but will it break the bank? Thanks. Deb

Hand painted dishes are usually earthenware, which is fired at a lower temperature than porcelain and is more porous. I have read about a place called Fortessa in Sterling. http://www.fortessa.com/ I have not been there myself but their website looks great. You can also try Restaurant Depot for very simple dishes. Deb

I have shopped at the market but not tried the kabobs. I'll have to give it a go some time. My Persian friends swear by this store.

I love going there. I used to go more when I worked closer. After a few visits, Miss Carolyn, the head waitress didn't give me a menu and asked if I wanted my usual. How's that for a welcome! I still get my "usual" when I go--braised short ribs with collard greens and mac-n-cheese. YUM!

I butterflied my turkey today as shown in the current issue of Cooks Illustrated. I didn't even brine the bird and it turned out nice and juicy. It's a good option if your family doesn't care about the whole bird presentation. Mine actually prefers it sliced and passed on a platter.

I made pumpkin pies using the recipe from Best Recipe. I tried using a quiche pan with removable bottom for the first time--saw AB use it on Good Eats. It worked out great. Growing up, I always thought I didn't like pumpkin pie. It turns out I just didn't like the ones my relatives made.

Thank you for replying. I saw your job posting for Villa Mozart. Unfortunately, it's pretty far for me. I will see if any of my classmates live closer to you. Thanks! Deb

Hey Justin. Thanks for the tip. I just replied to them.

Hi. I am a Phase II culinary student at L'Academie de Cuisine. I am nearing the end of our classroom studies and am looking for an externship. It has been tough to find a position in this economy--many restaurants do not have room for externs right now. I have a promising lead which I will continue to pursue but I would love the opportunity to stage at area restaurants. I am a highly dependable career changer with a strong work ethic. Chefs--if you would consider having an extern in your kitchen, would you please let me know? My classmates and I would certainly appreciate the opportunity.

Hey Matt. Non food related reply---If you still have interest in working with political types, you might consider working in government affairs/advocacy for an association. In that type of job, you would be advocating on behalf of a cause on the Hill. Just an idea. I worked in associations for years and always thought the advocacy work was cool. Best of luck. Deb

I was there a couple of weeks ago and had the pumpkin pecan. Yum! Hurry and get some since it's a seasonal flavor.