jariggs

Just went to Joe's noodle house last week and I can definitely recommend it for good, (and what seems to me) authentic Szechuan Food. I've heard that there are other great Chinese places in Rockville, but I haven't experienced any besides Joe's. Although I've only been there once, I too can recommend Addie's. It's worth going to Clyde's Tower Oaks Lodge just for the decor, but the food is just OK. They do have a raw bar that is exactly the same as the one at Old Ebbitt, which is great, so I'd presume that it's great at Tower Oaks as well, though I haven't tried it. http://joesnoodlehouse.com/ http://www.clydes.com/restaurants/tower_oaks.html

Thanks! Its great to be here. And thanks for the advice. I'll stick with Overholt in the sazeracs and save up for some sippin' rye.

Concerning Sazerac Rye -- assuming I can find it -- would it be worth it to use in the drink of the same name as opposed to Old Overholt (or Old Overcoat as I've heard it called)? Or would it be a waste of nice sipping whiskey?

I tried the Anderson Valley Winter Solstice Seasonal Ale the other day. I'm usually very wary of beers with added flavorings like spice or fruit, but this beer won me over. It has a nice, subtle taste of vanilla and other spice. They have it on draft in my area (Washington, DC) at the Reef in Adams Morgan. The Reef also has the very interesting Stone Smoked Porter, which while not a seasonal beer seems to complement chilly winter weather well.

I'm in the both tea and coffee camp. Lately, its been tea in the morning at home and coffee in the afternoon, out. Its a lot easier to find good coffee away from home even here in DC, which has several excellent tea houses. Tea is easier on my system, but the caffeine in it stays with me longer. I do love a good cup of hot cider on a cold day, especially outside -- but it does nothing for my caffeine addiction.

I made it there a few months ago and it is as vengroff describes. I was a little disappointed that they only had the all-clad copy frypans in aluminum, not stainless steel as I've seen in restaurant kitchens. Ive been meaning to check similar supply stores in Jessup, MD, but haven't been able to go during the week (only time they are open).

Here's a simple and tasty way -- slice each one in half and cook em in butter cut-side down on medium to medium low heat just until the cut surface starts to brown, for about ten minutes (If I remember correctly). Season with S&P. The sprouts get steamed to al dente from the inside out. I'm sure olive oil would work too.

I occasionally go through Mango Pickle phases where I'll eat it with: Leftover pasta or rice toast toast and peanut butter A little goes a long way, I love the stuff.

I like SLT. I always check thier website when looking for a new kitchen item because, if they have it, I can run to the store here in D.C. and get it that day w/o shipping and browse a little too. They have a pretty broad selection at similar prices to the rest of the internet. I agree, the catalog can be over the top; I've gotten off thier mailing list. I went to the Seattle store while there last summer. I didn't realize it was the first.

Mine is to clean up as you cook as much as possible. It saves a lot of hassle and makes the whole process as sane as possible -- plus you don't have to deal with a mountain of dishes at the end. It's hard to remember to do sometimes though (especially after a little wine).