vengroff

It's already turning into the Pentagon's next tank. There are many good ideas here, but they are not all going to show up right off the bat. Instead, we're going for something relatively straightforward and as robust as possible. I actually think we have a pretty good handle on the scope of v1.0 of this project. It's going to allow entry, editing, search, and links to threads, probably some scaling, and perhaps a couple of other features. Of course, I'm tracking this thread and keeping up with all the great suggestions. I'm just trying not to make a lot of new promises for the first release. Please continue posting the good ideas. But remember, as I said before, don't think of this as anything but vaporware just yet.

They get a big after-work crowd, but a lot of that is in the bar. The dining area is quite large, and tables seem to turn pretty quickly, so it might not be too long of a wait. If there is a game at the MCI center on the particular Friday, shoot for just a little later when the wave of pre-game diners clears out.

Absolutely. There will be a beta test period before it goes public. It could also perhaps benefit from a little design work, and of course, someone will have to enter the recipes that have already appeared in threads on the site. To make this easier, I'm going to try to build a recipe parser that can take a recipe in plain text and get an 85-90% accurate version into the db.

I'm not independently wealthy, and I don't have an abundance of free time. However, I was intrigued by this project. I can't help posting an early sneak peak. Don't expect to see this for real for a number of weeks or even months. Here is how a typical recipe looks: This is the same recipe, but in editing mode: Tonite's project is the search page: Please consider this vaporware until we work out the remaining software and server issues.

Sara, Welcome to eGullet. There was a very brief thread on 2491 a while ago. Click here for the old thread. I haven't been, but look forward to hearing more. Please post a report after you go. For others who are interested, Tom's review is here.

Hah! I just came back from Giant on R.I. Ave in DC and was going to post on this very issue. They had a big stand-up cardboard display advertizing irradiated beef. It also featured the 160 degree warning.

I don't think CB shares a kitchen with Craft; I was under the impression that the open kitchen in the back of the place was theirs alone. Anyway, I've been the CB twice, and the two experiences could not have been more different. The first time the place was slammed. Service was slow and haphazard; half the servers looked like they were just running around in circles trying not to bump into each other. We ordered a series of small dishes, which we wanted to come out in order. Instead, we ended up waiting almost an hour with nothing but breadsticks (good ones, at least) and then everything showed up en masse. The stuff we wanted for the first course was cold, leading me to believe that the kitchen got the message, but our server then forgot and just let it sit. Much of what we had was underwhelming; it just seemed like not enough care had gone into the preparation. Seasonings were off, and plating was haphazard. The second time I went I was alone for a late, late lunch at around 4pm. There were only 3 other customers in the place. I had a nice conversation with the bartender, and watched the kitchen brigade calmly go about prepping for the evening service. A new extern was being shown the CB-approved way to take apart a savoy cabbage. The salumi was excellent. The sous chef came over and told me all about their supply chain and what is done in house and what is not. I also had some nice cheese, but I remember the selection being quite small, maybe just four or five options. If I go again, it will definitely be at an off hour.

For pork, I like a puree a fresh mango or papaya. You can add chilis, salt, pepper, and minced cilantro or any other herb you fancy. These fruits have an enzyme that breaks down and softens the meat quite rapidly. Don't leave this one overnight, or your meat will turn to mush. Note that pasteurized juice of these fruits doesn't work, since the enzymes have been destroyed.

I go to the gym around the corner, so I've been watching the progress for many months. They've had a few private parties in the last month or so, but haven't opened to the public yet. I asked one of the doormen at one of the parties when they were opening, but he either didn't know or wouldn't say. For a while there were fish and crabs in the tanks between the dining room and kitchen, but they were gone last time I passed by. Must have been used either for a party or to test recipes.

I just had a burger at City Hall. It's been too long since I was there last. That's one seriously good straight-shooting gimmick-free no-bullshit $15 burger.

I just finished off an Alfanoose chicken schwerma for lunch. Chicken, onions, lettuce, cucumber pickles, turnip pickles, tahini and hot sauce. Excellent. Well worth the cold walk over from the office.

I'm don't think jello is the greatest, but I'm sure gelatine is used effectively in more places than I notice it. Foamwise, I'm a big fan of zabaione/sabayon. It's great over poached pears or fresh berries. I've made it at home a couple of times; it was easier and came out better than I expected.

Great film. I may have to bundle up and walk over to Gigino's to celebrate. Or at least order in a pizza.

I would be happy to host such an event in the future. The only reason I hesitate to do so now is that my kitchen is in pretty rotten shape. We bought the house knowing that we had a remodeling project in front of us, but it's going to be a matter of at least several months to get the job done.

We managed to duck in for a quick second bite. Tortilla, croquetas, and gambas al ajillo were all outstanding. Patatas bravas were very good. The ensaladilla rusa was a disappointment relative to the first visit. It had very few peas, but lots of carrots, which didn't add much.

The pork I had was very tender and juicy. It had just been brought out from the back kitchen. I can imagine that if it sat out for a while on the steam table during a not-so-busy time of day, it might dry out.

If you are a novice, omakase is really the best way to go. You will get a good cross section of what Nobu's cuisine is all about, including some very interesting dishes you you might not otherwise have picked from the menu.

Tilapia with Lemon and Capers, as suggested by Jinmyo: It came out reasonably well. The fish itself was mildly sweet, and only a tiny bit muddy, although that could have been imagined.

Alfanoose, on Fulton St., just east of Broadway, has the turnip pickles you described. I love them with falafel. I think they may have a chicken schwerma, but I've never had it.

I plead guilty to trying to pump up DC board.

I was in Old Town recently and I stumbled upon a Chipotle location. I'd never heard of the place before, but it seemed to be doing a brisk business, so I gave it a try. Judging from the decor, I would have guessed it was a small regional chain, maybe 10 stores or so. It's corporate, but in a funky Whole Foods kind of way, and even serves beer. I have since learned that Chipotle has 200 stores around the country and is majority owned by McDonalds. I might not have gone in if I had known that, but luckily, I didn't and tried it. The menu at Chipotle is very simple. It's basically all burritos, but there is also a taco option and no-tortilla just-fillings-loaded-into-a-bowl approach. You choose beef, chicken, or as I did, Niman ranch pork carnitas. It's rolled up in a big tortilla with rice, beans, salsa, sour cream, and/or lettuce. I was very happy to see that they offered a choice of pintos in addition to the black beans that everyone but me seemed to be ordering. I'm a pinto man through and through. I just can't understand how or why black beans found their way into the Tex-Mex lexicon--maybe it was an Austin hippie thing. These pintos weren't refried mush either; they were the genuine cooked-once with smoky bacon, boracho-style article. The pork itself was tender, juicy and flavorful--not like the "lean as a chicken breast" garbage that has started to flood the market. I topped it off with a nice medium-hot (advertised as hot) tomatillo salsa. I was also impressed with the assembly of the burrito. It was properly sealed and rolled so that I could eat the entire thing without spilling a drop. My only complaint is that the default amount of rice seems like overkill. After seeing several other burritos assembled, I asked for a half-portion of rice. It ended up being just the right amount. There are some better burritos out there, but the majority, especially at this price point, are in a league below what Chipotle is offering. Don't even get me started about the Sino-Tex-Mex takeouts that have spread like a plague across Manhattan with their scorched sawdust plus chili powder equals chorizo formula. I'd generally rather not support McDonalds, but in this case, at least I'm getting a decent quick meal, and hopefully pointing them in the right direction. So, what do ya'll think? Anyplace else I should try in the DC area when I need a burrito fix?

One of the benefits of being a member of the middle class is that one can generally afford one of more avocations. I don't see the choice to spend one's excess time and income on becoming "well-dined" as that significantly different from any of the myriad of other pursuits one might choose. Fire up your favorite web search engine and I'm sure you can find subcultures who are just as devoted to model railroading, officiating amateur sports, souping up classic hot rods, scuba diving, or playing in amateur string quartets as any eGulleteer is to fine dining. Are these people bothered by the time and money they devote to their chosen hobbies? I doubt it. Do they feel socially superior to others? Some do, but most probably don't. They are simply taking advantage of their socio-economic position to pursue endeavors that interest them and give them pleasure. I'm not sure why the well-dined should feel any different.

Dump TONY and Zagat. Get vindigo. It's a phone book, calendar, and map that you can easily carry with you. It's the killer app that makes a palm pilot worth having.

I saw it on the newsstand and kept on walking. This thread confirms I did the right thing. Wilfrid, what do you expect from a mag that started in London?

As some of you know, I'm bogged down in the middle of a transition from New York to DC. (N.B. If anyone is interested in a review of Amtrak's cafe cuisine, I'm your man.) Based on recommendations here on eGullet, I recently tried Jaleo. I wanted to go a second time with a bigger group before posting, but that may not end up happening for a few weeks. So, here goes: Jaleo - First Impressions of a DC Newcomer We began our evening in Jaleo's elevated bar. The place was packed with everyone from first daters to hill staffers debating the chances of bills their bosses were sponsoring, to engagement and birthday celebrations. After a pleasant 30 minutes over our Rioja (more on this later) we were seated and began poring over the very extensive selection of tapas. Eventually, we settled on the following six: Manchego Manzana - Julienne strips of manchego and apple in a light dressing. I like a good Granny Smith apple with a sharp cheese. This manchego was relatively mild and medium textured and the apples were crisp. The contrast between the two was not as great as I had hoped for, but it was a good combination to start the meal. Ensalada Rusa - This salad of potatoes and fish with a mayonnaise dressing is a classic tapa, but it's different from place to place and I'm not sure a definitive recipe exists. Jaleo's standout version has potato, tuna, chopped egg, and peas. For me, the peas made the dish. Each was like a little balloon that popped between your teeth to release a burst of springtime pea essence. They were a brilliant flavor and texture contrast to the rich creaminess of the rest of the salad. Anguilla - These thick eel fillets were glazed with a sweet smoky syrupy sauce. Interestingly, this dish reminded me of the eel served as sushi in Japanese restaurants. My dining companion's immediate reaction was that the sauce overpowered the fish. I tend to agree, but I liked the sauce enough to let it slide. Pinchito de Chorizo - A skewer of six little cocktail-size sausages, grilled and served with mashed potatoes. We liked these bite-sized morsels, with their crisp skins and tender interiors. The mashed potatoes were smooth and competent, with a single lump that added a homey authenticity. Rape con Tomate - This tapa of monkfish with a tomato ragu was one I was really looking forward to. Sadly, I was disappointed. The fish was sliced very thin, then overcooked. It needed to either be cut thicker, or just flash seared on the plancha for a matter of seconds. Luckily, the tomatoes somewhat salvaged the dish. They were lovely scooped onto some bread. I don't have specific memories of the bread itself, which suggests is was probably fine, but not outstanding. Esparagos Trigueros - These were svelte asparagus spears, thinner than pencils, grilled and served with a smokey sauce. I think the literal translation of trigo is "wheat," which explains the thinness. We were both very impressed. The asparagus were tender but not limp, and the sauce exuded the aroma of roasted red peppers. For beverages, we began with a couple of glasses of the house Rioja at the bar. I didn't catch the name of the producer, but it was a pleasant, easy-drinking young Rioja--just the thing to go with tapas. We stuck with it, ordering more with dinner. For those with a more serious interest in Spanish wine, the list has some gems. The crown jewel is a 1981 Vega Sicilia Unico. I've never tried this myself, but I have heard it is a phenomenal example of what Rioja can achieve. For $280 a bottle, it's yours to try at Jaleo. Later, I switched to sherry. I mistakenly ordered a sweeter sherry than I had intended. It was well into the tawny port part of the color and flavor spectrum. Next time, I'll be sure to stick with a drier fino. Sangria was immensely popular at the bar, although we didn't try any. One bartender appeared to be making an intriguing looking version with cava instead of wine. Unfortunately, our table was ready before we got a chance to ask him about it. To finish off our meal, we went with a couple of old standbys, flan and crema catalanya. The former disappeared before I had a chance to taste it, but I am assured that it was excellent. The crema catalanya (a.k.a. creme brulee in most of the world outside Barcelona) was advertised as a updated version suited to modern tastes. Instead of the traditional shallow ramekin, it was served in an upright parfait glass. The standard glassy crust was replaced by a wafer of caramelized sugar inserted vertically into the custard. Within the main body of the dessert, there were two distinct layers of flavored syrup, on cinnamon and the other tart and citrus, almost like a key lime. On the whole, we were happy with our visit. Next time, I'd like to sample some of the more traditional tapas on offer and see how they stack up. I'm talking about things like tortilla, patatas bravas, gambas al ajillo, bacalao, croquetas, and jamon. If I remember correctly, most of these are on the large menu. Watch this forum for further updates. If you have other dishes to recommend, please follow up.