bioesq

I'll date myself and tell you that it used to be just down the street from Hahn's Shoes, and across from an appliance repair shop and motel. There was nothing built yet on the west side of Connecticut at the corner of Van Ness, that land being occupied by the National Bureau of Standards. Still, the only other dining option that I can remember was the Royal Warrant, where the pours were legendary.

Is that the place that has the yellow duck sign out in front? If it is, I think that it has been there for almost forty years.

I picked up a flank steak at Magruder's today for $4.99/lb, and grilled it over Mesquite wood. It had a wonderful flavor, which I attribute to both the smoke and, perhaps, the subtheraputic antibiotics. I remain hopeful that I won't turn into a bus-sized truffle by Memorial Day.

I fear that they have gone the way of Baked Alaska, the Mighty Mo and tuxedoed guys named 'Rocco' making Caesar salad at tableside.

Which was a fair amount of money back then. If I remember correctly, the first time that we ordered pommes souffle there, the cost was $.75.

I tried that once, but the neighbor lady threatened to send the videotape to James Dobson.

I do, unless there's a passing hurricane or blizzard. New Year's Eve is a favorite time of ours to grill, notwithstanding the temperature.

This week the Super Fresh in Spring Valley is selling boneless chuck roast for $1.69/lb. They have a small, but excellent meat department, and will custom-cut almost anything to your specifications--much like the Wagshal's just around the corner, but far less costly.

You're quite welcome. We're going to try and find it next May, and any suggestions that you might have about navigating the menu and wine list would be greatly appreciated.

I was driving around Rockville this afternoon, and noticed that Paisano’s, on North Washington Street, has been converted into “Bob’s 88 Shabu-Shabu,” by the owner of Bob’s Noodle 66 across the street. The Shabu-Shabu menu is thirty-eight items long, and he is also serving sushi, Tariyaki and a number of familiar dishes from the original Bob’s. Judging from the large number of customers happily “shabuing” at 2:30 PM, it appears as though this will be a most welcome addition to the dining options there, especially in light of the chain restaurants leasing space in the new Town Center.

Does this mean that I'm not cooking this Sunday?

They have a website now, although there are not many photographs.http://www.lafornacedibarbablu.it/

You should be able to find them at the Bethesda Co-op in the bins at the back of the store.6500 Seven Locks Rd, (301)320-2530

Wood-grilled chicken breasts marinated with mojo criollo. Cuban black beans and rice. Asparagus 2005 Whitehaven sauvignon blanc.

I do, too. It's a unique and wonderful tool, and I cannot imagine grilling without it.

Every so often it's possible to locate one on E-bay or, even rarer, at a yard sale. Some dedicated cast-iron grillers have found a way to approximate the original:http://tvwbb.infopop.cc/eve/forums/a/tpc/f...9733#7960099733

Can anyone help me to find these in America? Or should I content myself with the small shop in Soave shipping to me while paying an exhorbitant charge for the boat the wine will find itself on. Is this what you are looking for? http://www.merrittwines.com/168363?id=zETQAZxn&mv_pc=1100

I hope that it's possible for me to drop by. The last time that I ate at that address the chef's name was Jean-Pierre Goyenvalle.

Pappa al Pomodoro. Salad of shaved fennel, oranges and red onion. Lemon sorbet 2003 Pesquera Tinto

Wood-grilled, dry-aged Porterhouse. Grilled asparagus. Baked potato with homemade butter from Harford County, MD Fresh peaches and homemade vanilla ice cream. 2003 Cakebread Cab.

May his memory be a blessing.

Wood-grilled, dry-aged boneless ribeye. Fresh string beans with roasted shallots. Steak fries cooked in an iron skillet. Caramelized peaches. Shafer 2003 Cab

Some mussels and saffron might be nice.

2 cups all purpose flour. 4 teaspoons baking powder. 1/2 teaspon salt. 1/2 teaspoon cream of tartar. 2 teaspoons sugar. 1/2 cup butter (room temperature) and 2/3 cup of milk. Mix together dry ingredients. Cut in butter. Mix in milk. When all dry ingredients are moist, knead about 8 times. Just enough to bring it together. Pat out to about 1/2 inch thick. Cut into rounds. Bake at 450 for 10 - 12 minutes. As a bonus - if you want to make scones reduce milk to 1/2 cup and add one egg. Pat into a 10 inch round. Cut into wedges and bake as above. For a bonus bonus - add 1/2 cup blueberries to dry ingredients before stirring in wet ingredients, sprinkle wedges with sugar and bake as above and whoever is eating breakfast with you that morning will be swooning! Only very gently about 8 times or the dough will get tough - don't want to develop any gluten. If you add the egg as shown in my other post, they will always be moist.

Mrs Bioesq here - biscuit expert (won blue ribbon at the state fair) taught by farmer's wives when i was in 4-H. Butter needs to be at room temperature to get the proper rising. Oven needs to be at 450 to make them light and fluffy - the combination of room temperature butter and a hot oven makes the science work perfectly and the air expands in such a way that they achieve layers of perfection. But I do agree that biscuits are the perfect comfort food. Perfect with butter, fried eggs, sausage gravy or jam. Who could ask for anything more perfect.