edemuth

I'm still here! How about an ANWTC menu? I have time this weekend if y'all are interested.

You're right; it's a pomegranate reduction.

Luna Grill & Diner on Connecticut just south of Dupont Circle. Not quite your traditional diner atmosphere, but the menu has all the classics, well-prepared. Try the home fries.

Braise it with beer, as I did this St. Patrick's Day. Hopefully my Irish ancestors forgave the use of Belgian beer (and a kriek at that)!

First... yay, Shorters! I'm in with the salmon menu; sounds yummy! Seth, you could try increasing the layers of parchment or reducing the amount of moisture in the packets to minimize the chance of ripping. I've also used a double layer of foil with great success and have just set the pouch up so that I could easily open it to check. I don't think the timing is going to be much different, though, assuming the same ingredients... if you know your oven's ability with different thicknesses of fish you'll be fine. Hope that makes sense/helps.

Sorry Jenny, We ended up going to Komi instead... now you'll have to go and report back!

Cool space... love the low table. For decoration, I'd add another bonsai-type plant or two and an Asian calligraphy scroll--they look great on a wall. Incense would be a nice touch if you like scents. You might also want to get a couple of sets of zafu/zabutons for your sitting comfort. Who knows, between that and the tea, you might even drift off into a nice, calming meditative state!

Please try it, Tana. I hadn't eaten okra in years until I had the pleasure at Amma. One of several examples of my mentally relegating certain foods to a "bad" category (okra = slimy) and then being blown away by a skilled treatment of that food.

I'm headed there tomorrow night (a friend's choice). Anyone been? Tom gave it a nice review last month, but I'd welcome others' opinions.

I second the Lebanese Taverna recommendation. What about Lavandou? New Heights? I haven't been to NH since the latest chef took over, though, so can't vouch for the food firsthand.

Considering the above constraints, I'd go to Village Bistro, in the same small cluster as Pho 75. Although it is located in a strip mall, I do not believe they have a dress code.

Good point about the truck (or is it a trailer?); it's not the usual storefront. It does look very clean, especially in relation to most everything near B&R... and it's almost always busy; that's why I suggested Vanessa's in particular. I haven't stopped there yet because whenever I drive by, I think I should just wait and have a meal at Samantha's soon. I am curious about the goods, though, so I will try to get over there this weekend and post my findings.

You're welcome, Heather--Tom mentioned the December 19 date in his chat last Wednesday.

JPW, thanks for compiling this great list... you might want to add The Italian Store on 29 in Arlington to your spreadsheet (great deli counter, all kinds of imported and made-in-house goods, and La Brea Bakery baguettes). ecreson, I bet you could find fresh tortillas somewhere in Langley Park. If you haven't already, you might try calling Samantha's (the Salvadoran/Mexican restaurant) or stopping by one of the local pupuserias (like Vanessa's on Piney Branch) for a lead. Good luck, and welcome!

Last I heard, Rosa Mexicano is opening its doors this Friday. Two more Penn Quarter options coming soon: Jimmie and Sharon Banks' latest ventures at 8th & E, Ginger Reef (formal restaurant downstairs) and Ginger Cove (casual cafe upstairs). NB: You might need to look lively to catch the small nameplate above the door. I think it's printed in the "10,000 Leagues Under the Sea" font--I had to stop and squint to read it (I was sober at the time, honest!). In any case, you can find them across 8th from the CVS. I will try to get an honest-to-goodness opening date from them and report back.

I'm always up for a curry... will likely get to it this weekend. Already have the jasmine rice (well, jasmati, FWIW). Do the recipes in Slow Mediterranean Kitchen require a clay pot or other special equipment?

Chesapeake House Crab Cakes and Maryland-Style Crab Cakes

Another one to try... Jacques Torres' Hot Hot Chocolate mix

I have not proposed a menu for this weekend yet because, during the two chances I've had to glance through ANWTC over the last couple of days, all the entrees sounded so good that I could not decide which one I wanted to make, let alone what sides should go with it. I promise to make a suggestion of some sort tomorrow morning, but I'm also happy to go with the flow. I'm hoping I can get myself and the car safely to Whole Paycheck for whatever goods are required; we're having a 'lil snow/rain/sleetstorm right now that might turn nasty. I can always walk to the co-op for essential items (as redefined to not include meat, since the co-op is vegetarian), but that would mean Steak Diane and whatever entree we decide to make is out. Heather, I hope you guys are doing OK over in Rockville!

I use both loose and bagged teas. I'm a chai collector, and I love Yogi Tea's chai tea (Classic India Spice Tea Latte) and Green Tea Energy. They would definitely meet your strength requirements, tryska; I get at least two strong cups per teabag. Click for free samples! I also like Uncle Lee's organic chais a lot. Whole Foods and natural food stores carry both brands.

Anna, I just read this article in The Washington Post Food section about the origins of cold brewing and a product called the "Toddy," a cold-brewing system that produces a thick coffee syrup you can mix with your preferred liquid and serve hot or iced. The Toddy people claim that cold brewing "extracts the delicious flavor from coffee beans, but leaves behind the bitter acids and fatty oils caused by hot brewing." On the manufacturer's website (http://toddycafe.com), the Toddy system goes for $36.50. (Limited Time Offer: Free shippping and a bottle of cappuccino concentrate with your purchase of the Toddy!) Has anyone tried this method? What do you think?

I was going to do Steak Diane and the celery root puree this weekend and have it with my last bit of Wild Mushrooms with Chestnuts and Thyme (Gourmet, Nov. 2002) from T'giving (working my way through the leftovers like you, Seth!). I'd never made it before but it turned out to be very simple and very, very good... rich (cream and Madeira) but not overly so. For those doing Steak Diane, I'd be interested to hear about your choice of meat (rib-eye vs. NY strip, or other) and how it turned out--would you use the same cut again, or a different one? Seems like everyone will have already made the steak by the weekend though... will there be another menu for Saturday? I could peruse my copy of ANWTC later tonight and contribute menu ideas as well, if anyone's up for it.

You might try liptauer cheese. Super-simple and no kitchen appliances required, but it does need to chill overnight. I use Jane and Michael Stern's version from their book American Gourmet, and this thread has another recipe.

Wow, what a satisfying dish, especially when you consider the effort-to-effect ratio. (I made it Sunday morning.) I used steamer clams, scallops and cod in a half-'n-half clam juice/chicken broth base, per Dave. I think the chicken broth gave the base a nice depth without overpowering it--I'll definitely continue to use this combination with seafood soups. I only bought half as much seafood as the recipe calls for so I could have three meals this week using half the broth and freeze the rest. The broth is so good on its own, I may just forego adding seafood when I reheat it. I substituted lemon thyme for the thyme, which turned out to be a nice accent, and I also added tomato paste (picked up on my last TJs trip, amazingly cheap and in a convenient squeeze tube) to the broth. I decided to put the paste in with the tomatoes instead of sauteeing it with the onion/garlic/scallions, since its consistency was much more liquid than other tomato pastes I've used. My food processor handled the rouille just fine, except that I forgot to add the egg yolk as directed and then wondered why the emulsion wasn't coming together... but I threw it in at the end and all was well! I thought this recipe made a LOT of rouille relative to the stew, but now I have a great party dip/spread at the ready. I did not bake any bread because: a) I was also making my T'giving contribution and didn't have time; and b) I had frozen baguette in the freezer, which was an acceptable substitute. Not as good as fresh, but since the slices were toasted within an inch of their lives I don't think it made that much difference. I usually find seafood soups and stews to be better the next day after the flavors have had a chance to meld, but in this case I liked it better the first day. All the fresh, pure notes really stood out individually while creating a harmonious whole. I agree with Seth--this one's a keeper. This weekend I assume we're taking a break for Thanksgiving, in which case I'll backtrack and make the beef bourguignon AND a baguette. I happened to come across the Seventh Moon wine MatthewB's wine guy recommended on my NYC trip and picked up a bottle, along with a different Pinot Noir for drinking. If anyone is up for doing a new recipe, though, I'm game, since my family celebrated T'giving on Sunday.

Everyone forgot the snarly waiter!