JuneBacon

A farmers market dinner:

Chilled sungold soup

Bacon, lettuce and tomato sandwiches

The soup is out of this world good -- from Deborah Madison's Local Flavors cookbook. All of the ingredients for the sandwiches were purchased at the farmers market yesterday (with the exception of the Hellmans mayo). This was a special treat as we do not permit ourselves bacon or mayo very often, or, for that matter, bread. But, at least once every summer we must have a BLT! And, since we have leftovers of all of the ingredients, we may just need to repeat this tomorrow!

Should have bought eggs too and made your own mayo

I once got a ticket driving into a parking garage on my phone on W 4th street and 6th Ave right next to the MCDonalds. The cops were standing (ON FOOT) outside the garage giving cell phone while driving tickets. I will always remember that parking garage as being right next door to my best friend's apartment and their charge coming through on my credit card as "Minetta Lane."

F #$%^&*( criminals what they charge .

Yes but Pasta e fagioli is NOT pronouced FAG EEE OH LEE, it is more like Fa-'giole', which said fast is Fa-jole, so said fast by an Italian, it could sound like Fazool.

I agree that it is not a legitimate gripe unless of course you have elderly, pregnant, or disabled person in your party. We had a 30-45 minute wait at Hank's Old Town a few weeks ago and a party came in perturbed when they called ahead and weren't sat right away. Its simple math, calling ahead doesn't guarantee you a table. As long as this is their policy and they stick to it, I have no problems with it. I think seating incomplete parties consistently over the course of a very busy night will wreak havok on service and turn around times.

(I wish everyone adopted Green Pig Bistro's smart phone app / texting system)

Don just occassioanally forgets to take his pills and feels the need to fire us up for some reason. Little does he know that we are perfectly happy writing the occassional review, disagreeing with TomS an his chatters, and arguing over pizza.

That said, eat something disagreeable Don.

These statements essentially conclude that we are fools for dining out anywhere in the DC metro area, ever, since the market is inflated.

It costs about $.05 to make dough for a Neopolitan pizza, but we pay the $12-$14 for the finished product not because of metrics.

My meal at Dino priced out would have been $45 and it came with a complementary (adult) dessert drink.

(I did not go because of Restaurant Week, but it was a better deal than ordering all of that food seperately.)

You two are making me suffer.

You know, if Eve didn't require a jacket for dinner, we probably would have been there by now. Not because I don't own a jacket or enjoy wearing one, but because my wife is so turned off by how ALL of their websites are written. Do they suffer by not having me as customer? Absolutely not.

Also considering the fact that I would never wear a jacket while eating, I almost always disrobe before sitting down.

microwaved edamame

Thanks for a wonderful meal last night Dean! Don't remember her name, but our server was out of this world handling our party of 11. She was very helpful with the menu and detailed with our orders. No hiccups at all, she handled it perfectly. We had a great time.

I enjoyed the duck neck sausage and squid ink risotto. The duck breast was wonderful. The pastas were king though, everyone was wooing everything from the free form lasagnette to the cinghiaie bianco, all'aglione and duck pastas. Perfectly cooked and very fresh. Lovely! The Charcoal Maker's stew was a big hit as the entrees arrived.

Can't wait to bring my family back !

I had that experience when I was eight, Mom and Dad were bending over backwards

I feel for ya !

West Haven

Funny you mentioned Zuppardi's. My uncle was just raving about the white clam there. Our family has pretty much only gone to Pepe's for years and years. I think that will be my next stop once home again.

I LOVE this place.

HOW DO YOU COOK THAT PORK? The nachos are ridiculous. That was some of the most amazing pork I have ever tasted. Truely. It was like butter, duck fat and pork fat mated and birthed such an amazingly fatty juicy delicious little guy and then it was poured over roasted pulled pork. I don't understand how it could be that good.

The bison sliders are fantastic as well.

Beer and wine is great. The Sour Apple Saison is such a refreshing summer drink.

Holy cow. Try the nahcos.

Bars with over 20 taps.

Divey / Pub food.

Its pretty a harmless college bar. Typical bar food, that's a good choice. Can get crowded.

Condom porn is a turnoff?

That's one way to save protein, that's for sure.

Fantastic. I am in for a group buy!

I am not sure the taste is affected, it just corrodes the material faster. I have created pan sauces in my cast iron, which is much more porous and as long as you re-season well, I don't think you are going to wear a hole in the pan.

Just don't make tomato sauce in it every weekend.

Monsterous? Monstorous ? Monstrous !

Olive Juice.

Do you use the same stuffer to stuff a monsterous piece of skin such as this?

That is surprising then. They seem affordbale enough that I would buy a few. I tend to abuse cookware.

And you can get 3 blue steel pans for the price of 1 stainless.

Mmm Chinese steel. I dunno, I specifically check labels on my dog food and treats to make sure they're not manufactured in China. I think I may steer clear of chinese steel.

It's not clear to me whether "blue steel" and "black steel" necessarily refer to the same material, but I have a frying pan that was advertised as "black steel", I believe with the "World Cuisine" brand, and while it performs quite well in some tasks, it certainly warped, and markedly.

I can't find any discernable scientific reference to the composition of black or blue steel. Specifically the Fe content. I assume that the pans referenced above are mostly iron, but with some other elements mixed in. Maybe your "black steel" has a significant amount of aluminum. I would think a mostly iron composite should not warp.

Calling Poivrot Farci...

We had the luxe demo dinner at SF a few months ago and had the pleasure of suckling on one of your pan-basted bone-less rib eyes cooked in irish butter and shallots. Perfection (thanks Trey!).

Trey noted that the pan was iron, not cast iron.

This had been an afterthought in my head until I came across these. They are actually on sale on OpenSky, a 7.9", 10.2" and 12.6" fry pan made of 99% Fe coated in beeswax to protect against oxidation. (for $150).

Can you comment on the advantages of an iron pan, for say searing a steak? Are these going to be the new rage?

I assume you have the benefit of a cast iron pan with the maneuverability of a stainless one.

Thanks!

Note: de BUYER Mineral B Element Round Frypans