Sthitch

On second thought, I would probably have paid money to see the argument.

But the landlord had agreed to a weekly payment plan, he turns around and sues them when collections came a call'n for back taxes. Its for lack of a better term, indian giving

Only one side says that there was such an agreement, and no terms were discussed, so we are not sure what really transpired. If the landlord could not make payments for taxes or debt service because the tenants were not living up to the terms of the lease he has every right to take them to court. There really is not enough information in the article to determine if one party acted in good faith, bad faith, or a mixture of the two.

I The article, I felt, made the landlord look like a real prick, he probably is.

Strange, I did not get that impression at all, but maybe that is because I do not look at landlords as if they are kulaks.

Take her for a nice drive out to the Ashby Inn, the surroundings are wonderful and food is even better.

You finally had sex with Paris Hilton?

Well she did say that she has met all of her professional goals.

That said, Cochon is not a pork restaurant. It's a Cajun(ish) restaurant. Certainly plenty of fish and seafood in that canon.

Yes, but they play up the pork angle far more than the Cajun, starting with the name and a sign with a pig being cooked. I was fine not to have pork, I just didn't think the overall meal that I had was at all praiseworthy. On the other hand Galitoire's was sublime.

are you pregnant?

cochon cochon cochon cochon cochon ...cochon cochon...

I was utterly unimpressed by my meal at Cochon, two out of the four dishes were void of character, and the other two did were not good enough to make up for it. Could this have been a bad night? Certainly, but I am not sure that on the best day they could have saved flavorless crab or a one note rabbit and dumplings dish. I also expected more porcine related dishes, when we were there they had four, two apps, one entree, and one special, not really pig-centric.

No more 5 Guys, but it appears that Shake Shack, Blue Smoke, Box Frites, and El Verano Taqueria.

Link to National's press release

It appears that there has already been a change in management.

I have hopes that the opening of the Paris based Paul Bakery in Penn Quarter will make it easier to find decent bread in DC.

Bison Tartar with a vinaigrette of olive oil, lemon juice, and black garlic tossed with lemon zest and baby arugula then topped with shaved parmesan. It was a nice meaty cross between a tartar and a carpaccio.

The pastrami in Potomac comes from a different NYC supplier than the one they used at Travilah, but it's cooked and sliced onsite, and as good a pastrami sandwich as I've had in some time. It's machine-sliced to ribbon thinness; .

Do you know if they sell by the pound?

Thanks! We still haven't gotten around to getting a new stove, but I think that we've pretty much decided to run a gas line to the kitchen and either go all gas or dual fuel. We currently have a glass top and I'm too afraid to use our heavy cast iron and think that I'd feel the same way with an induction.

I have yet to have seen an induction stove in action in the wild.

I use one every day, and I am sold on the technology. I can bring a large stock pot of water to a boil in under 10 minutes (old electric stove would have taken about 45 minutes, and my mother-in-law's Wolf gas range took about 30 for the same amount), the heating is even and very precisely controlled. The elements turn off after a minute without metal contact, so you never need to worry about leaving an empty burner on by accident. The surface is very durable, and cleans up quickly since the only heat is from the cookware so no more burned on splatter. The elements do get hot, but that is because the cookware will transfer some of its heat to the glass, once the cookware is removed they cool down far faster than a conventional cook top.

On the negative side, if a magnet will not stick to the cookware it will not work (I love using my cast iron on it), and it can occasionally make a buzzing noise (being quite hard of hearing this bothers me far less than it does my wife).

If you do not need to purchase all new pots and pans, I would heartedly recommend it.

The stuff from Fisher scientific is ~$60 for 500g.

That is if you are going for the cheap stuff. I personally would not stand for anything less than the best for my bacteria, so I would go with the Fischer brand, a steal at just less than $300 per 500g.

I also laid in a supply of my daughter's birth year (1983 Cos d'Estornel), hopefully to be served at her wedding reception, but that day remains unscheduled so far.

I love the 83's, I think that in some cases it is superior to the much touted 82 vintage - I prefer the 83 Margaux over 82, though if anyone is offering the latter in an attempt to change my mind, I would be happy to indulge them.

As for the original year mentioned, it was actually a decent year in Gascony, and as the only age worthy wine based beverage they make is Armagnac, I do have a 1969 Bas Armagnac that is quite lovely.

Ellicot City Branch has a website.

Think Asian stores like Super H

Great Wall has Agar Agar, but if you want some of the harder to find stuff, I recommend L'Epicerie.

[Ladies and Gentlemen, may I remind you that the most underrated virtue is kindness, and that means not kicking people when they're down?]

How very true, and when I read that all I could think of is:

X

Am I the only one who thinks kirite was talking about wine? In the entire decade, only 1965 is worse worldwide for finding a birth-year wine to drink.

Quite true, and as my wife was born in the other year I know just how hard it is to find anything decent (I still have not). The only one that I have found and tried was from 1969 was a Krug, and if you like old Champagne, as I do, you would find it delicious.

The tasting menu at Eola, the two of you will get plenty of different pig parts that you might not normally order. They also have surprisingly good cocktails (surprising because they do not have an actual bar).

I don't know how they managed to simultaneously under-cook the crust and overcook the sausage on top,

Pre-cooked sausage?

There are still more sides to this story and I believe it's not fair to judge based on the facts that have been released at this time.

Seems as if the court heard all of the sides and did not take "chef's" or whatever I am supposed to call her.

If you go to the WaPo story (the link) they real story is far more complicated than what you get on the fb page and even then I don't think you're getting the entire story. It's bizarre (like apparently almost everything associated with this place).

The other side of the story...

Spiro is a bully and uses the courts to get his way. He has never wanted to work with us throughout this ordeal.

Yes, only a bully would go to court to get a judgment to collect back rent, I am only shocked that she did not fall back to her favorite canard and call him a racist.

Just when I thought I was out... they pull me back in!

Duke Street's purchase of Wagamama might help move this along.

Blues Alley is not really a restaurant, but food is available. I first went there in 1969--a mostly shitty year. When did it open?

According to the establishment's website it was 1965.

I have to disagree with your take on 1969, it was the birth year for many of my closest friends, and mine as well...