laniloa

We should keep in mind during this excellent discussion that the shrimpers are seeking antidumping duties. This means that there needs to be a finding that a foreign producer is selling a product in the United States at a price that is below that producer's sales price in the country of origin ("home market"), or at a price that is lower than the cost of production. This is a lengthy process where both sides are able to provide evidence showing that dumping has or has not occurred and the petitioner must also show evidence of injury due to the dumping. There have been other seafood cases (Norwegian farmed Atlantic salmon) where these sort of antidumping and counterveiling duties ended government production subsidies to re-level the playing field. The foreign farmed salmon is still cheaper then the domestic farmed salmon but they are now competing on equal footing. Should the foreign entity who has been subjected to a duty not agree with the US's finding, they can appeal through the US process or take it to the WTO for outside arbitration. There can also be a finding of a range of dumping activities allowing for a range of duties depending of the practice of a country or producer.

The general category for bluefin just reopened and they are landing fish in North Carolina. Seems close enough that some of the local fishmongers could get some for you.

After being stuck at the office until 8 the last two Friday's, I'm hoping to get out early. If so, I'll look for you guys at Firefly.

For information about seafood inspection in the U.S. see NOAA Seafood Inspection Program

Its late, I'm cranky, and the boss just gave me a report to read before 8 this morning. What's a girl to do? Pack up the report and head to the bar at Corduroy. At least I can be well fed and happy while I'm working. I took mnebergall's suggestion and went for the lamb sirloin -- wow. Wait, that isn't quite right. WOW. Perfectly cooked, unbelievably tender, complemented and not overwhlemed by the accompanying reduction. The creaminess of the goat cheese ravioli somehow made the texture of the lamb seem even more tender if that makes any sense. I'm not by any means a regular here. I've been a few times since our eGullet outing. But each of those times I've been greeted as a friend and made to feel welcome. The service has been appropriately attentive but once I took out my work, I was left to it.

There is a Ba-le in Maryland that uses the same sign as the ones I remember in Hawaii. The lemongrass chicken was packaged the same way as I remember too. But, being in a strip mall in Maryland it can't quite compete!

Some li hing mui for a nice snack. Some treats from the Maui Chocolate Company. Hawaiian Hurricane microwave popcorn (with mochi, arare, nori). Mamaki and Kokoolau teas. School Kine Cookies (recipes were developed by the local schools) in the cornflake crumble flavor.

Actually, if you talk to U.S. fishermen they'll call it fill-it. My favorite was a small Italian restuarant in Connecticut with a handwritten sign in the window advertising as a special for the day -- veal palmigiana.

I had a thoroughly frustrating experience at the Bethesda Jaleo this weekend. The food was very good -- tried the new for winter butternut squash soup with parika creme and walnuts that had the right blend of creamy and smoky. However, the service was unbelievably bad. Got off to a good start taking our order quickly and the food appeared about 4 minutes later. We finished and sat and sat and sat. Our plates were cleared and we sat. We'd planned to order dessert but after 25 minutes gave up on that. Then our waiter appeared for the first time since taking the order (food brought by someone else) and dropped off another iced tea. Didn't ask if everything was ok, would we like to order dessert, or anything like that. Just dropped the tea and scurried away. We hoped he was scurrying to get the check. No such luck. After another 10 minutes we gathered our jackets and went to the host to try and pay our bill. I handed him my credit card and he took it into the back. He came back out and said they were working on the bill. Another 10 minutes and he went into the back to see what was up. The waiter reappeared with the check but no credit card or slip to sign. Another 10 minutes before that showed up. It took 3 times longer to pay the bill then it did to eat the food. The only explanation given was that they had just the one server for that section. There were about 15 tables and 2 busboys who brought out the food as well as cleared.

Are the chorizo corn dogs at Tallula mini? Put these two together and perhaps the new trend is the mini-weiner. The DG version being the analog to Nadya's deconstructed vision.

I had them last Monday and they were delish.

I'm going up to NY to visit my parents. They've just moved and don't have a fully functional kitchen so we'll be going out to eat. My mom seems far more relaxed then when she prepares Thanksgiving dinner and we're all happy to be ducking the cranky relatives even at the price of missing the fun ones -- so it looks like it'll be a relaxed and happy day.

I'm going to try to make it-- probably around 6:15.

I was thinking of getting there a little before 6pm. ←

I could get into a stop at Corduroy. What time were you thinking?

The Glover Park Facia Luna was sold to someone who worked there and renamed Kavanaugh's. Some of the staff are still there. The pizza is the same but the entrees have been updated. They dropped my favorite angolotti but added a few more non-pasta choices -- chicken parmigiana, etc. They also added some more entree salads.

I'm thinking of going there for lunch next week. One of the guys I work with would love it. Does anyone know if they take reservations or how busy it is around noon on a weekday? Thanks.

Old Ebbitt has a pretty good lamb stew with mashed potatos.

I enjoyed my first trip to Oyamel at lunch today. My friends and I enjoyed many of the dishes already mentioned, but wanted to point out the Oaxacan tamale with smoky mole chicken and moist but not gloppy corn meal. Beautiful blend of creamy and smoky. Also a standout was the tenderloin with tamarind glaze. This was also a blend of textures from the oh so tender meat with the viscous tangy-sweet-smoky glaze and crunch of the spattering of kosher salt on top. My only disappointment was my own in forgetting about the agua frescas and ordering an iced tea. Next time.

I assumed that was a reference to the abilities of the senior senator from that fair state to bring home the bacon -- keep in mind this is the DC board with all the inside the beltway types.

I have had that and you're so right - it's awesome. ← I think that may have just determined my dinner plans for tonight!

Nathan's are my favorite. My mom and I make a pilgrimage whenever I go back to NY to visit my parents. We linger around the counter until we see a well done batch coming out of the fryer.

How about Corduroy? Their passed hors d'oeurves at our recent eGullet event were great -- see the raves on the other thread. edited to say: woops -- of course you know it was great, you were there.

I was beyond excited to get out of the office at a decent hour last night and was looking forward to getting to cook dinner for the first time in over a week. And then I hit a wall of traffic. And sat. And sat. And began thinking of an alternate route and it took me right by Corduroy. Screw cooking, I thought. I sidled up to the bar and enjoyed a glass of wine and pumpkin soup. Pumpkin soup is new to me -- I can't explain why I've never had it before this year -- and I can't get enough of it. This version didn't have too many competing flavors so the pumpkin was the star. Chef Tom and fero style were welcoming and the great service, friendly atmosphere, and fabulous soup definitely turned my mood around.

I could get into a visit to Firefly tonight...especially after hearing about the squash soup on the other thread.