JuneBacon

I guess no-one clicked on my Post ItTM note full size printable sheets. Write labels by hand or print with laser and inkjet printers http://www.amazon.com/Post--Sticky-Removable-Labels-2500-L/dp/B002K9M60Q/ref=sr_1_5?s=office-products&ie=UTF8&qid=1328041418&sr=1-5

I'm on the underground ones I can print them out at Double-U Oh Are Kay.

Let's say 9 stickers / page. That's 225 stickers for $19.

http://www.amazon.co...28041418&sr=1-5 Let's print them ourselves. Anyone have a guillotine paper cutter?

Thanks for the kind words. We had a ton of fun. Will has been head over heels with the outpouring of support from everyone, patrons and staff alike. I'll be in the same spot Wednesday, Friday and Saturday if anyone would like to say Hi.

How was the plating? I was behind the (side) bar plating the cold apps all night w/ Travis. Glad you liked those two !! Of course the dish wouldn't have been anything w/out Will's genious.

Time to change your name, Don.

Cozy Corner on 10th b/t L and M has GREAT breakfast sandwiches, lunch, and coffee. I used to live at 11th and M and El Rinconcito is real deal cheap central american food. A ton of food for a great price.

***Snaps fingers***

Heather, what about the DR sticker I posted above inferred that I was a serious person/poster?

If I had photoshop I would make it souless and monochrome to get the true DR.com feel.

F*ck those B*tches !!

That's more than a bit ridiculous, but also in line with what I would expect from a product from Williams Sonoma. I saw the same packages there this past weekend. I would be willing to best the recipes made from scratch come out better. Futurewife is making the homemade confetti birthday cake for me next month. I will supply the results!

Olive juice.

We recieved the Momofuko Milk bar cookbook for the holidays. It has some really creative and weird recipes in it, every recipe refers to 4 other "set-up" recipes that you need to have done before attempting the mian recipe. Anyways, the book has a recipe for croissants and different variations. One of the variations is a blue cheese and kimchi croissant. I thought that was pretty damn interesting, can't want to make them.

Annnd its all booked up!

Check out Amazon: http://www.amazon.co...27433770&sr=8-3 http://www.amazon.co...27433770&sr=8-1 $6.99 or $5.49 shipping.

I'll be there Monday too (in the kitchen !!! )

http://delray.patch.com/articles/chef-announces-pop-up-restaurant-dates#comments_list http://dc.eater.com/archives/2012/01/23/chef-will-artley-announces-project-2312-popup.php Reservation lines are open. The restaurant will run from Jan 30th-Feb 6th having two seatings ever night at 6pm and 8pm. It will be located at 2312 Mt Vernon Ave in Alexandria, in the soon-to-be opened sushi restaurant from Bill Blackburn and Mango Mike Anderson. The menu will be a la carte with 4-5 cold appetizers, 4-5 hot appetizers and 5-6 entree options all based off of Artley's favorite blast-from-the-past dishes. They'll also have some craft cocktails, a few wine selections and Port City beer.

Dinner on Friday night (01/20), party of 4, 9:30pm reservation. We had a very nice night minus a seating fiasco. We arrived 15 minutes early, checked in and were told that their reservations were right on time. We waited patiently. A few minutes after us, a party of 3 arrived and seemed to be chatting it up with one of the women who was helping the hostess. It became clear to me that after she was explaining the menu to them that they were her family (based on looks). 9:35 goes by and we were still not seated. At about 9:40, the semi-hostesses' family was seated at a 4 person table. 10 more minutes go by, and the semi-hostess tells us that our table is finished eating, but they are chatting, so it shouldn't be more than 10 minutes. (I assume this was her scientific estimation?) Meanwhile there is an open booth right by the hostess stand. Semi-hostess comes back barely 1 minute later and tells us that another table is packing up and it should only be 3 minutes! Yay ! 10 more minutes go by and we are seated. So we were essentially told 3 different things that were not true, and family members were blatantly seated ahead of us in the short time we waited that seemed like an eternity. For some strange strange reason, this place will never have A+ service, but the food always brings us back. Our meal was not the most memorable we have had here, but it was very delicious. I started with the grilled baby octopus, which was a teensie bit overcooked, and a teensy bit rubbery, but the buckwheat polenta was a nice creamy and citrusy complement. Future wife had the Tomatoes and Potatoes, which was very good, but did not live up to fried green tomatoes which we have had here in the past. For the entree, I had the venison leg steak, medium rare. Came out beautifully red/purple in the center, very tender and flavorful. The acommpanying sauce was a very nice sweet bias to the savory venison. Future wife had the Virginia Pork chop. It was really beautiful dish, super moist and flavorful, I preferred it to my venison. The quince-apple cider sauce was such a great pairing. My favorite dish of the night was the side we chose to share, whole wheat parpadelle w/ black trumpets, parlsey, red wide and parmesan. Super creamy, and the pasta was perfectly toothsome. Loved the mushrooms and cheese, such a nice dish with a lot of depth, especially for whole wheat pasta from which I am usually not a fan. Coconut cake was wonderful as well. I had a nice burboun fizz drink that was fun. All in all a good night that rounded first base with a broken leg but sprinted home with some gusto!

So we should be content with dry chewy and flavorless brisket, chalking it up to how hard it is to run a modern day BBQ restaurant? www.onlysouthernpeoplecouldpossiblknowgoodbbqandonlytheiropinionmatters.com Or www.dontblametherestaurantblametheprocess.com ??

My problem is that: 1) I am a yankee and I could never know good barbeque. 2) Name another sports bar in Del Ray that doesn't have food service. They added it for a reason. It is a hybrid restaurant, any way you look at it.

Our service problems go back a few years, haha. I actually haven't been in more than a few months too. I am probably opting to not order off the RWeek menu tonight. Although its a nice deal, I don't like my choices to be limited. I.e. I want the octopus.

That would be strange to source it one would think (me). If restaurants do source sous vide meats, then I think I would like to start a sous vide farm and start selling to those who seek it. I believe I saw them in the Volt kitchen last summer. I am planning on building a circulator. I was going to save the post until I got going on it. The fiance' doesn't think we have room for it right now. She doesn't really understand how beneficial it would be for us ! Here are the plans if anyone is interested: http://seattlefoodge...r-for-about-75/ Don, are you my father? --- Edit; I think you were joking about sourcing...............