morela

This week, something many of us know little about... Chinese-Indian food, found at Bombay Masala in Greenbelt, and there's a bit of a history lesson attached. "Subcontinental Drift" "The same could also be said of the Chili Cauliflower, which I like even more, the sweet sponginess of the pakora-battered florets an intriguing contrast to all that fire and spice in the sauce. To come across a dish like this, with its unfolding of sensation and for about the cost of a fast-food lunch, is thrilling. Eating it, I am reminded of nothing so much as eating Indian food for the very first time. " What wonderful food descriptions. This is like fiction in how simply it can tear you away, and make you feel like you're hovered over a bowl of corn soup, somewhere far far away... Someplace where there's no Reagan or Bush. Someplace where there's no central AC. Someplace where... Was this an utter pleasure to read, and did I learn something interesting. Yes. Do I think I'll make it out to Greenbelt very soon ? No. But Kliman reminds us: "...that some of his customers regularly make the pilgrimmage to Greenbelt from as far away as Arlington and Alexandria; it’s for the special menu from which I’ve ordered." What about Adams Morgan or Annandale ('cities that start with 'A' for $1000')? Do people venture to Masala from there? Can any of you tell me more about Chinese-Indian food?

Tom's review of Heritage India in Dupont

Or the cab ride to heaven! I don't even know what I mean, but does it ever really matter? You know the driver with the 'smooth jazz', is mellow, will likely not bring up President Bush and is certainly not on an endless wireless phone call with someone in the middle east... <you asked for it Dente>

YEAH! Cook for her, cook for her.

I'm sooooo not mainstream, but Neyla is fun! Every time I've been on a date there (all of twice), I get a little drunkie on the mojito, and then: Batta Binga Batta Boom "I like this guy" No really, it's not bad, and check out the Pamela Anderson panda in front of Cafe Milano. Very sexy.

I started heading towards Galileo, and not 'cause I had plans to eat there, but because subconsciously it was on my mind and my office is so icy cold that I was drawn to the fire (or maybe I'm just evil). I'm a little indecisive at times, though. I darted across K Street, cut over a few blocks and found myself in line at Dickey's for a nice cold cone of custard. Everyone around me was wearing hospital scrubs; it was like every doctor's office in the city was taking lunch at the same time. They all looked liked clowns on cell phones, and I wondered if I was having another circus nightmare. I looked around, though, and saw no elephants, only a tent on Farragut Square that said 'Smooth Jazz', a few psychedelic pandas on the sidewalk. The custard was great, but be careful for people like me. I walked back to the office in a complete sun-induced trance, licking the cone as it tried hard to melt in my hand... All in all, custard and Galileo are two smart things to do at lunch time. THE END

tom, Do you work near there? Or do you call each day? Roberto's a trooper. It's 87 degrees.

I have to say, I like huevos, huevos, huevos... and bay scallop w/ serrano ham, spinach with pine nuts and raisins, bacon/wrapped dates (only 'cause I am one).

I've seen chefies grilling outside before. Never expect it to happen in temperatures over 90 degrees. At that point the kitchen/stove combo is as comfortable as the great outdoors.

A rare white chihuahua sat at the bar at New Heights on Thursday (in his own seat with a white napkin and a drink of water in a martini glass). Do you think it could have been the owner's fake boobs that let this one slide? If your dog is small and your boobs are big, give it a try!

July 2004 Food & Wine? I looked in June... Yes. July. It showed up on my desk today. I don't recall subscribing, must be my lucky day. I'll post a link when it's on their website, for those who aren't as lucky as John W. It was a Birthday Gift from jo mama.

July 2004 Food & Wine? I looked in June...

Here ya go: "Zorba the Chic" "Despite such stabs at stylishness—and altogether upscale prices (dinner for two can easily inch into three digits)—not everything at Mourayo is so chic. The young, mostly male wait staff with their starched white sailor suits and their navy fisherman’s caps are only the most visible example. (You half-expect to hear them blurting out, “We are two wild and crazy guys!” I'm not a huge fan of the sailor servers either. DC is political swampland, not port of entry.

Kliman On Air I know many of you already have plans to wake up at 5 a.m. and hear Jim Woolsey's take on George Tenet...and then have your morning crack to the tune of Marion Barry... so there's no reason whatsoever for you to miss Todd Kliman on tomorrow's edition of The WMAL Morning News. He'll be talking food and restaurants, presumably hitting the air around 6:30. According to Kliman, there is talk of a regular weekly or biweekly segment, to air on Tuesdays, which I think would be a great sidebar to what he has already been doing! I'll be back to post the column when avail.

Does he carry a swanky umbrella?

I recommend any soft shell at Equinox, particularly their current prep (which will probably continue for another few weeks): Sautéed Virginia soft shell crab w/ braised kale, sweet onion, and cashew butter sauce (In the end, nicely balanced) ...and the soft shell with ponzu sauce at Sushi-Ko (a recurring special). It's zesty, tender, barely fried. Both are delish and have coveted crunch crunch like cicada.

Ohmigod! Go to the 'Gallery' and hit 'Next' (right corner) 19 times. That hen is me!

Just like BUCKS.

Golly, I'm down with the free umbrellas from The Hay Adams and wetness is even okay if followed by proper fanfare... I'm, like, the complete opposite of the elk-swanker and Nectar still treats me like gold.

Hmm. Rainbows I'm going into the 'stick-making' business.

An Uplifting Softshell Read Considering the last Post story told me that the snakehead fish was preying on 'em... I've eaten three great dishes with softshells in the last two weeks, all of which I will tell you about soon... Let's pray for these guys.

I believe that's Yuca (sic). You should make a point to have a chuckle at their logo. If I remember correctly a yellow, sombrero-wearing yucca with googley eyes. http://www.washingtonian.com/dining/Profiles/yuca.html I think it's a club

Morela back to muse again. This week Kliman graces us with another series of chef interviews. Morou, Roberto and Fabio on doing the goat! "Kid You Not" "... And goat—a meat that, in unskilled hands, is probably best left to stews and curries, where its toughness is neutralized through slow cooking that gently releases its strong flavors—might seem to be merely the latest challenge for ambitious chefs."

Praying for someone to fail is a huge waste of time... Try driving your car through the front window next time. The glass in that window costs at least as much as your tank of gas. Please drive carfeully around the hanging canoe.

Fattening the thread... Sietsema