DC Deb

"Dishwasher Cooking: Make Your Dinner While Cleaning The Plates" by Michaeleen Doucleff on npr.org

This reminds me of a PTA cookbook from the early 80s with a recipe for dishwasher dill pickles. The cucumbers were in canning jars.

Unless you have access to a vaccum sealer, it sounds pretty iffy to "cook" food with soap in there.

We were driving through Williamsburg, and stopped at Peter Chang's to check it out.  The decor is typical Chinese restaurant--complete with neon ceiling lights. As we were eating, the place filled up quickly.  The clientel was about 75 percent Chinese, which is pretty impressive.  Lots of Mandarin spoken at other tables except for one table of Cantonese speakers.  They all seemed happy with their food.

We started with the fried pork belly--good flavor but it could have been crispier.

My BF had the hot & numbing combination hot pot.  The portion was very large and could easily feed two.  He said it was spicy and flavorful (rather than just crazy hot.)  I will have to take his word for it since I cannot handle that heat level.  He happily packed up the leftover which filled a quart size soup container.

I had the shredded pork in spicy garlic sauce--only 1 chili pepper rating.  Nice heat but you can still taste the ingredients.  If we pass through the area again, we would definitley go back.

India Palace, also in the Fox Chapel shopping center, is quite good. They also offer a lunch buffet. I stumbled on it one day when I went up for lunch and Yuraku was closed. Impressive selection for the price--can't remember exactly, in the $10-12 range.

I was refering to the snarky, know-it-all tone on some posts. This is a great community where people look for news and advice. If users are intimidated to post, you end up with a handful of people who post and others who just lurk or tune out.

So Remember: This board is about food and personal expression, sharing a common love of culinary experiences. If your phrase is not perfect, if your worthsmithing muse is not showing up, post anyway. Get your content out there. It’s far more important that you keep contributing to the conversation than worry about a slight frown from some anonymous, perceived scrutinizer.

Post On.

Thanks for saying that. I have been posting here for a while but I am always leery of being criticized. Nobody likes that.

I can't stand the word bespoke. In American English, we say custom. I saw a cupcake shop use the term bespoke cupcake. Seriously? If someone is actually from the UK, it makes sense. When an American says it, it's just pretentious.

Hazelnuts. They're everywhere. Is there a World Hazelnut Consortium or something that went on a major marketing campaign?

Could it be related to the Nutella obcession? Every pastry chef has something Nutella on the menu.

I quit my HR career and ran off to culinary school. Graduated with honors from L'Academie and started cooking professionally at The Tabard Inn. Now, I'm cooking for the dining room at a country club.

I posted as plain old Deb on Chowhound when they didn't require login. When they changed, Deb was already taken so I had to add the DC. Boring, I know.

In real life, I actually prefer Deborah--especially at work. In my old profession (HR), I met many job candidates and employees. If I ran into someone in public and they called me Deborah, I knew it was a work connection. Over time, I just got used to it. Now, only old friends and family call me Deb/Debbie.

If you end up in Bethesda for any reason, A & H has them now.

There is also a place out in Gaithersburg (near Shady Grove & 355) called Continental Restaurant Equipment that sells used restaurant supplies and equipment. They have new smallwares and dishes. There is an upstairs loft area that has a lot of used pots and pans, platters, etc. Not all of it is in great condidtion. If you happen to be in the area, it's worth a look. Kind of like going to a yard sale. You never know what you will find.

The website is not very useful but it gives you the address and directions.

I suggest going to see the DeBuyer pans in person. They are pretty heavy and may be hard to lift when filled with food. Also, the pans have a wide rim--an 8" pan is only 5" across the bottom flat surface.

This story just keeps growing! Now Sami Bouzaglo is in deportation hearings.

http://www.huffingtonpost.com/2013/05/22/amys-baking-owner-deportation-sami-bouzaglo_n_3321990.html

His wife served jail time for identity theft. They were made for each other.

The Big 8 allergens cause 90% of allergies in the US.  They are: milk, egg, tree nuts, peanuts, fish, shellfish, soy and wheat

It is important to note that an allergic reaction is usually fast, only takes a small amount and may cause anaphylactic shock.  Intollerence cause discomfort but will not cause shock.

Sometimes, guests misuse the word allergic when they mean intollerence (or just plain dislike).

P.S.  I took an excellent training class through Kitchens Wtih Confidence last year.   http://menutrinfo.com

I went there for lunch with my parents. The soup regular soup dumplings were good. The crab version was over-priced and didn't really taste like crab. The small plate of pig ears was good but pretty spicy.

My folks have gone there for dinner but didn't think the main dishes were very good. Important note: they are cash only.

In my former career, I worked for an IT company. I was a guest at the Tower Club a number of times. I totally agree about the hotel rubber chicken food. I did enjoy the warm cookies in the lobby. : )

The '08 is a "different" wine.

Is that a bad "different?" After reading your item, I came across a bottle of the '08 at Total Wine. I remembered INcorrectly that you said it was a good year. Did I waste my money?

New development--Shanghai Taste apparently did not have the proper type of license for dine in service. They were previously a carry out. They were told by the county to remove all but 10 seats until the problem is resolved. For now, either get carry out or go at odd hours.

Edward's Surryano ham http://www.edwardsvaham.com/product.cfm?from=berkshire&id=120

Route 11 Chips--Mama Zuma's Revenge http://www.rt11.com/category/mama-zuma-habanero

Velatis Caramels http://www.velatis.com/history.asp

Bumping this to the top, I edited above post with job details.

Social Reform Kitchen and Bar, part of the Caucus Room group,

is hiring a LINE COOK. (Penn Quarter, Wash DC)

We have a good strong core group of talented chefs in place and need to
build the team with strong, experienced and talented cooks!! We are
looking for hard-working, reliable cooks who want to be part of a
successful, food oriented kitchen. Candidates who have the ability to
work different stations, fish, broiler will be given preference. Join a
great team as we get ready for a busy and successful spring season. If
you are looking for a profession, not just a job, this is a perfect spot
for YOU.

Please reply to this posting with your resume and cover
letter to janis (at) lhg-dc.com We are hiring immediately. Will require candidates to go through
an working observation shift as part of the interview process.

General Requirements:
---Flexible schedule, day, nights & Saturday
--- Must have one year experience in a fine dining restaurant with line experience
--- Ability to work under pressure and multi-task in a fast-paced kitchen
--- Must be able to get to work on time!! And take pride in what you are doing.
---Ability to work under pressure and multi-task in a fast-paced kitchen
---Self-motivated
--- Good knife skills a must
--- Be able to follow a recipe
--- Must move quickly and efficiently
---Must be able to work in an extremely high-pressure environment
--- A ServeSafe certificate or equivalent is a plus

Visit our website at www.socialreformbar.com to see our menus.

I read an item on the potential of "making" food with 3D printers. It makes me think of the replicators on Star Trek.

Just wondering--would you want to eat food made on a printer? Why or why not?

http://www.wired.com/wiredscience/2013/02/3-d-food-printer-space/

Darkstar and I were just talking about that the other night at Shanghai Taste. My examples of things I don't make at home also include charcuterie, puff pastry and bagels. I love eating these things and know how to make them. However, if a shop makes it more efficiently (and maybe better) than I do, I am willing to go and buy it.

Arriving at 5:30, getting a table, and maybe ordering things that take a long time to come out:

porcupine

Mr P

DanielK

cheezepowder

darkstar965

Anna Blume, and

DCDeb +1 (arriving a little later)

Soup, Albert Yi, what say you?

Count me in for 5:30. See you Wednesday!

I can get there on the early side too. I'll be coming in from downtown but should be able to make it by 6. Look forward to seeing/meeting you guys!