JuneBacon

Thanks for the review. Drove by last night after completely forgetting about the opening of this place. Would love to try it soon.

Any comment on the bar? Size? Spirit selection?

Also, I would have preferred an Iron Chef scoring system, Brooke was sort of defeated from the beginning because she knew she was at a disadvantage.

How stupid was it that it was 10:57pm and they were only on course three. Real surprising Bravo. Maybe I'm the only one that watched live TV anymore.

Tios.

Long story short, Tuesday night we arrived at Orso, my wife 3 days past her due date. No signs of contractions.

I ask Chef Will to create a baby buster chef's tasting menu. 5 beautiful courses, 4 perfect pizzas, and 10 hours later contractions had started.

20 hours after stepping foot into Orso, we were holding our new baby boy.

Will Artley, ladies and gentlemen, fetus whisperer.

Roulade. That should cover it.

Porchetta ?!

I would assume the sub 32 degree temps is an effective way to cool off a hot batch of bolognese.

I love this simple Batali recipe. I ground pork shoulder in the food processor which red pepper flakes, fennel seed, etc etc. http://www.foodnetwork.com/recipes/mario-batali/ragu-bolognese-recipe2/index.html

Zora's additions sound out of this world.

DS: Old Europe

Based on that .... Bistro Du Coin?

Well, alrighty then. With the decks now clear...where did I dine? Tonight.

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French or Belgian? Nordic? Belga Cafe?

I find a good method with smoking, since I only use a webber kettle, which needs much attention and is leaky like a sieve, is to smoke for 1/4-1/2 of the time the meat needs total.

I then finish it in the oven over night, low and slow, about 215-220 deg. on a raised cooling rack over a sheet pan to simulate the dry heat that smoking provides. A good smoke flavor can be achieved within a few hours, although this method won't give you the best smoke ring. Sometimes I end up smoking too hot and it can really dry out the meat.

I know the BGE is almost completely sealed though, so temperature fluctuations should be minimal. Let us know how it turns out!

By the way this book is an ABSOLUTE must for beginners into the world of smoking and true bbq. I use those recipes as the temperature guideline for my oven finishing.

Padma's arrogance is hitting critical mass. I'm not sure how much longer I can tolerate her. I have no problem with arrogant celebrity chefs who have worked their way up the line and gained their fame, but she is no chef and some of her comments are just unbearable. She is a privileged brat and hasn't earned anything.

/Sorry about that.

Anyways. Speaking of arrogant, those comments Josie made about how she had the competition in the bag, haha, too funny, I knew someone's comments would come back to bite them, her's certainly did.

That was one of the most educational episodes. The comments about Josie leaving the skin on, I never thought about that, but its bound to be greasy with floppy skin. Also, I want to try Josh's smoked and fried chicken, such a great simple idea !

No, but it is a sushi place. As opposed to somewhere that might just have salmon sashimi.

Flying FIsh?

Where did I lunch?

MOMO ?

I am going to guess the Ravioli is from I want to say Matchbox or Ted's Bulletin??? It looks a lot like the recipe that was put in the DC Chef's Table cookbook. I can't remember which one did the ravioli at the book launch.

Looks like this one was solved above

I want to play, but I always stop myself from taking pictures of my food. I don't want anyone to think I'm an Instagram user.

The other two should have stepped up for Kristen as well. Her concept worked, and she should have been credited for that.

Zora, I agree, the product placement is disgusting, the show has evolved, for better or worse. That said, this season has been more entertaining, IMO, than the previous, oh I don't know 4 seasons? Ever since Top Chef DC (included) the show has been diving downhill.

Line cook or executive chef, I'm sure these people could use the money.

It was a shoot for PBS, not sure what show.

A Litteri near Florida Ave NE / Union Market. They have a great selection of Italian flour, including some nut flours.

JUST saw it at Italian Gourmet Deli at Carlyle in Alexandria. There were two 10 pack cases at least.

Wings are solid also. The jerk wings are pretty delicious, great spectrum of herbal to spicy. I also like the old bay dry rubbed wings, nice crunch and saltyness.

Tell me somethin' I didn't know....

(Don't remind them that they're not certified)

I swear I looked for a menu.

Why would kirite write "sans cheese" if it was a Marinara DOC? I didn't think Orso had a marinara pizza, but there are always instances where I am wrong :-)