hillvalley

One of the few downfalls of the Smithsonian is the lack of good food. Air & Space brought in McDonald's a few years ago. While it is perfect for most of the tourists who visit, it leaves those who appreciate a good meal in a lurch.

Mal beat me to it. Go to Firefly for John's pea soup. Of course, you could always make your own

She was. In was an informative documentary on the history of alcohol. Your offspring will be fantastic drinkers now.

Salmon Mousse 2 envelopes of unflavored gelatin 3 T lemon juice 2 slices of a large onion or 1/2 a medium onion 3/4 c boiling water 3/4 c mayonnaise (preferable homemade) 1/4 tsp paprika 2 T dried dill 1-1/2 lb canned salmon 1-1/2 c heavy cream 1 T red horseradish or red food coloring (optional) In a food processor (or blender), add gelatin, lemon juice, water and onion and blend. Drain salmon and pick over bones; add to processor with paprika, dill and blend. Add mayonnaise - blend; add heavy cream pouring slowly - blend. Pour into a 6 cup greased mold and chill at least 6 hours. Keywords: Appetizer, Seafood, Fish, Dip ( RG1136 )

Salmon Mousse 2 envelopes of unflavored gelatin 3 T lemon juice 2 slices of a large onion or 1/2 a medium onion 3/4 c boiling water 3/4 c mayonnaise (preferable homemade) 1/4 tsp paprika 2 T dried dill 1-1/2 lb canned salmon 1-1/2 c heavy cream 1 T red horseradish or red food coloring (optional) In a food processor (or blender), add gelatin, lemon juice, water and onion and blend. Drain salmon and pick over bones; add to processor with paprika, dill and blend. Add mayonnaise - blend; add heavy cream pouring slowly - blend. Pour into a 6 cup greased mold and chill at least 6 hours. Keywords: Appetizer, Seafood, Fish, Dip ( RG1136 )

Everything. Home kitchens, markets, street food, restaurant fare, native fruits and veggies, typical breakfasts, typical school meals, treats. Does that give you a good start?

Uh, I'm just getting home. We left Malawry about 3 hours ago. So much for writing papers this evening. Mrs. B convinced me to stop in and say hello to Derek and his sidecars on our way home. He made us a new drink he is working on. Basically it was adult lemonade with aquavit and other stuff. It was amazing and I am trying to convince Derek to put it on the menu. It has a real name, but there is no way I can remember such a thing. Ms. B (you need to pick one Mrs./Ms. B!) also had another Derek specialty, an expresso martini. That was also amazing, but would have kept me awake until Friday! I had a glass of a sweet wine, but have no clue what kind. All I know is it was great. Um, the fries at Poste are unbelievable. Not quiet enough Parm for me, but still unbelievable. I will go back just for the cone o' fries. The watermelon martini was okay, but not worth the return trip alone. Mrs. B's sidecar was good, but not as good as Derek's. Yes, Mal, we definitely have to get to Matchbox earlier, so we can get seats and you won't have a shower. Their Mango drink thingy is still fantastic. I still want cheese on my hamburgers though, It was an excellent evening. I can't wait until next month, assuming I am sober by then ps, anyone want to write a paper about the importance of the Parent/Teacher relationship in the special ed classroom for me?

I am taking a friend out for dinner Sunday and just found out that a vegetarian is joining us. Our original plan was Buck's but apparently the Vegetarian doesn't like the menu (it sounds like there are not many veggie choices). So where do I go? Cleveland Park area is best, price point similar to Buck's and there will be 6 of us.

Chef, I wonder if you could elaborate more on diners with allergies and making sure your creations will not make them sick. This weekend I dined with a group of fellow eGers at a steak house in Arlington. One member of our group has very severe allergies to common ingredients such as garlic. She called ahead and spoke with the chef so they could work together to make sure she had a wonderful meal (which she did) and he did not have to scramble to fit her needs. Apparently, she regularly contacts chefs before dining at their restaurants to ensure they both find the encounter enjoyable. My question is two fold. First, what do you think of her practice of calling ahead to colaborate with the chef and second, how would you prefer customers with food allergies handle such situations?

I started out making my weekly dish of homemade tomato basil sauce over whatever pasta was in the cabinet. But I couldn't wait for the water to boil for the pasta so I just had a big ol' bowl of tomato sauce with lots of Parmesan cheese grated on top. I licked it clean with my finger

I only stalk the best Just had some of my left over steak with mashed potatoes and spinahc. yummmm. Guess what the only thing missing was?

Four floors apart now, around the corner before. He showed up in my old neighborhood and then I followed him here. DC really isn't that big of a town

No, the couple at the other end of the restaurant. He stood up and made what I am sure is a lovely toast about his wife in front of the whole restauarant. Now if we only could hear what he said. But that bread. Ohhh it was good. Just a touch of rosemary. ummmmm

We forgot to mention the toast.

Oh those eggs I have been dreaming of them all morning

I am pleased to report that Tomdc made it safely home First, my thanks to Chef Michael. What an amazing meal and evening. We were treated like royalty, leaving the rest of the diners wondering who we were. The fact that we constantly applauded the Chef's efforts probably added to the curiosity. Despite that fact that he is the kitchen, the Chef was able to check on us after every course and told a wonderful story about our first wine. We drank three wines, all at the Chef's recommendations. The first, which we referred to as The Face Wine was Dievole from Sienna, Italy. I have written down Rinascumento Toscano di dievole, but I have no idea if that is the name of the vineyard or something else. I am sure our two wine experts at the end of the table can clarify. The second and third wines were from Spain. The first was Montesierra, Ciranzer 1998. (I think, can't read my writing which isn't a surprise since it was after my second glass) The third was Cestell de Remi, Golim Bru 2001. It was like buttah. Now, for the food. Oh the food. What a meal. It started with two amuse bouche. The first was Chef Micheal's take on deviled eggs and steak tartar. The whites were filled with the most unbelievable steak tartar, which we heard the Chef preparing moments before we were served. It was simply delicious. On the side, the yolks had been combined with more steak, a brilliant combination. The second amuse was perfectly grilled squid, seasoned with lemon, s&p. It was served on two spears of asparagus which were also perfectly grilled. Next came soup. I had the crab bisque. JPW and Tom, who went with the French Onion, agreed that mine was the better choice. It was creamy, flavorful and had at least half a crab's worth of meat in it. I'd come back just for the soup. On to the steaks. I forget what cut I had, it wasn't the hanger but it was served with garlic and onions. Again, perfection. Everyone agreed that there steak were amazing, not that we expected any different. I am looking forward to the steak salad I will have for lunch tomorrow with my leftovers. Chef Michael served the steak with mashed potatoes and spinach. Big surprise here: they were excellent. I only tried the garlic potatoes, although with the garlic in my steak I could not really taste the garlic in the potatoes. They were amazing. Steve Klc, it is your fault we did not get dessert and for that I thank you. Our check arrived with small bites of peanut butter chocolate candy. It was just enough to satisfy my sweet tooth. At that point everyone agreed that dessert would have been too much. Yet again it was another fabulous eG event. Thanks to mnegerball for putting it all together, and for not drinking the rest of us under the table

Do you attribute this to the nature of the diet and its effects on you, or the fact that you can now eat with people of any dietary persuasion? Definately because I now eat with people of dietary persuasion

How long do extracts last? I have some that is atleast 2 years old and I would hate to have to toss it.

I have one, possibly two to add. Yesterday I received The Big Book of Soups and Stews by Maryana Collstedt. It's a little hot to start trying out a lot of recipes (the chilled soup section is a little small) but I am ready for cold weather! If drink books count then I have another one to add. I picked up The Little Book of Vodka Cocktails by Hamlyn at the Kitchen Etc. clearance.

I have a larb question. Last night I must have been channeling snowangel because I had a strong craving for Larb. Of course I immeadiately made arrangements to give into my craving. The Larb I had (made by a restaurant, not me) was sweet. Is this common for larb? The Larb I have had in the past was tangy and spicy, not sweet. This is what I was craving last night, not a sweet dish. Is Larb supposed to be sweet?

As a former vegetarian, I could understand wanting to live in a meat free building. Not because of personalities, which is BS, but because the smell of meat cooking used to make me sick. For the record, I am a much nicer, sociable person now that I eat meat again.

Derek!!!! You finally made it over here Welcome

Don't hold your breath

I too want to extend my thanks to Chef John for a fabulous meal. It was great to finally meet you and expereince your restaurant. Malawry summed up the appetizers and soup perfectly. I would only add that the pea soup was perfect for a warm day. Mal, next time ask for a bite of hamburger! I would have gladly shared. It was cooked to a perfect rare and topped with brie and leeks. Excellent combination. The creaminess of the brie melted perfectly into the juicy meat. Thinly sliced red onion added the perfect bite. And those frites. Can I come just for the frites? They were perfect. The paper cone absorbed the tiny amounts of leftover grease so the frites were crisp and full of flavor. There were so many that if Mal had not eaten her share I would have had to force her to! For dessert I had a banana chocolate chip milk shake. I am a very picky milkshake drinker and this one met my expectations. Thick enough that the straw stands up, but not so thick that it is hard to drink. The only think I would consider adding is some Kahluha Our waiter was fantastic and the runner who called me Madame completed the whole experience. I can't wait to go back.

Wow! $2 a lb for heirlooms! Up here they run about $3.10 a lb. Excellent story, thanks for sharing.