morela

And, tommy, for late at night, there's laptop and the 36 page Per Se thread...

The "well done" theory sounds a little too Seinfeld-esque to be true, but it sure would make a good episode. Pizza racism. You no wantaz the crrruunnnch??! Get outttt! Get outttt!

Thanks for growling. Anyway, here is Kliman's smashing column for the week, "The Everyday Sommelier," the first in series where local sommeliers offer high-value pairing advice for normal everyday people (non-hipster foodies). Lookie.

I think it's humorous that a New Yorker with nearly 15,000 e-gluttonous posts is headed to Morgantown. Bring your laptop The leaves will be purdy. (fine, nearly 14, 030 posts)

Where do I get really good chili, but not greasy-gross? That's the palce to be today, that chili place...

Nah, it's open to public (nevermind the creditentials part) I would say try this number (did you try both numbers?): Event Information: 202-252-0012 or call the restaurant It doesn't appear to be sold out, surprisingly. (yes, I am bored)

The book publisher's website says this: Date: 6 December 2004 7:00PM Restaurant Event Les Halles Washington Smithsonian Associates Book Signing/Talk 1201 Pennsylvania Ave. NW Washington, DC For reservations call: (301) 279-2554 Did you tell them you have press credentials?

Here And apparently Barry Kaslow who also worked at Equinox and more recently Citronelle is there too...

Non-partisan? Razor Magazine types would say Firefly. We like things and stuff, the readers might say....

...and if it doesn't do the trick, you can still take back the night with half a chicken at Palena.

John, have any of Razor's readers made it yet? I could use a Tag Heuer with my cocktail.

Did Peanut like it there? If Peanut endorses Jackie's, I'm sold!

Signature's? They've got good happy hour deals...

Why is being a 501( c )3 so important right at this very moment? I do appreciate it, but tell me how eGullet being tax-exempt effects us in this situation. I am certain good charity/nonprofit work is being done here, but in this context it seems like a crutch. I'm not trying to undermine anything or anybody. I'm just being real. No matter what anyone says, no matter if you are a regular old member, a moderator/host or president of the society (look it as an entity, not just eGullet), there will still be politics and ego stakes. That's just human nature. No one can control another's emotional intelligence or lack thereof. No one can control someone's honest opinion about a taste of food or a dining experience (or can they?). ...the tension and private interests are blatant sometimes. Why does a change for the better (.com->.org) sound threatening to me? I know it wasn't meant to be a threat. It's because my ego is at (Ray's the) Steak(s), and you buried my lede. I just want to say that I don't give free passes to writers or critics (that's not in my jurisdiction), but I continue to post interesting Kliman columns with hopes that others will chime in and share their own (penetrable) opinions if they want. I am a cheerleader, I'll admit it.

Fruit Flies like wine much better than any unfermented fruit. It's fun to wach them become intoxicated, then to dust them with kosher salt and see them return to daily life. I wish people would throw salt at me when I got drunk (instead of glassware and whatnot).

Nah, Ray's the Steaks would shock the body. Have, like, tapas and lots of booze (later). You'll need to boost you blood sugar level, and some sodium and potassium (and CARBS) might help too. Maybe a little pizza after a gatorade, bananas and goo. Then a booze to celebrate your great accomplishment. Then sleep of the wicked. Zzzz Maybe something along the lines of Jaleo. Start with huevos. GOOD LUCK!!! http://forums.runnersworld.com/thread.jspa...4273&tstart=135 (there's the skinny)

{Todd, thanks for addressing my questions and expanding so thoroughly. I may engage you further on this today or soon down the road.} For everyone to enjoy, here is today's column "Quote of the Day," a really fun piece on the chef's spin on traditional dishes (and comfort foods), and how a gender sample differ in their views and execution. Read it. The column offers a subtle hypothesis about how the man chef and his female counterpart go about exerting their trendiness and exercising their gruffness, which is why I would like to engage not just Kliman, but everyone in a little discussion on the matter. Psychology of Gender No really, though, let's not limit it to these chef or their "quote-unquote dishes". What differences do we see in many of the women chefs in this city (compared to men, I guess) and their apparent philosophies? We cannot make generalizations. I just want to get views and feedback I think we have a unique collection of women chef in this city that stand out for reasons other than their gender...and I am all for intelligent conversation. Anyone care to join me (Kliman?), Rocks, female chefs? Man chef? And here is my favorite part of the whole piece: Besides, a little quoting goes a long, long way. “Shit, I’ll tell you what,” Clark says. “If I were going to put a lobster on my menu, I’d never call it macaroni and cheese. I’d call it lobster.”

Hey Cesare: I haven't been in to see you in a while, but I just want to thank you for the handful of special meals I've had at Tosca. I'm coming in soon, I promise, right after my appointment at Celadon Spa, next door. I treat myself this well only on occasion. Oh, and I really like that black and white portrait of Tosca and your other little darlings at the chef's kitchen table. What stunning work! What can I say, though, I've always been my daddy's little girl too. Thanks for chatting. Cheers, morela

I've been away for a while, chasing rabbits, preparing for a race. Anyway, Here's Kliman's column on Restaurant Eve: "The Three Faces of Eve" Todd, if you're out there, I just want to say that I truly appreciate the candidness in this piece (and all of your columns). Can you further discuss this one a bit? A while back in your chat on egullet, you touched a bit on the "neighborhood restaurant," which you have in part defined Eve as. (someone can link) Back then you said: "The neighborhood restaurant, I think, is, in a lot of ways, a kind of fiction... " "What you're seeing now is a lot of places trying to huddle under the umbrella of a "neighborhood restaurant" but which aren't, in fact, neighborhood restaurants. So, really, it's a kind of safe harbor for the owner and chef, too." Okay so that makes sense, the question I have now is about the adaptation or convergence of a "neighborhood restaurant" into a destination restaurant. Wouldn't most places with professional, warm service, a sure hand at the stove and competitive prices become a destination restaurant (when destination is 10 minutes on GW Parkway) by default or do you think it's a business model or on the verge of a 'concept' in itself? What about a place like Ray's the Steaks? What is it about Eve that makes it a real neighborhood restaurant and one that works? Is it about being simple and elegant? Is about having a front room and being in an old town with tightly-aligned row houses/town homes? This is interesting, and I'd like to hear more of your take on this from the sociological standpoint. Todd?

Mark, could it be the prices? I've only heard positive things about the place, but it's true, not enough as of late (and very little in this forum). Maybe the type of people who pass time on the Internet all day are the same kind sniffing around for "little plates" and nine dollar burgers ...and hours of happiness, I mean, happy hours. I've seen the lunchtime receipts from there (without spirits), and they are large. I've had cocktails in that elegant lounge and that's it.

Was the better part of the unmentioned resources one of those sugar daddies who likes young Asian girls? I had one of those before my surgery. <joke> <joke> <forgive, forget>

So, not yet, but maybe middle of next week? Everythng on schedule stretch? I'm supposed to be there mañana, but I'm very thirsty...

Beautiful But today I'm willing to argue with 2 Amy's tooting *** (and also Zaytinya)

How do I get to Jerry's Seafood?

They have a cod. No soul.