nashman1975

Quandry, Have friend coming in from out of town and the only day we can do is V-day ( ). We like to eat at nice places (just ate at Poste this week), and were thinking the following, why not go to a nicer restaurant in town but eat at the bar...figuring it would be declasse for most couples to eat at the bar, we shouldn't have any problems. And since this friend already has an SO who is out of town ( ) and I'm not looking to impress (she knows me too well --and yet I remain single--it's all a mystery), we figure the bar at a nicer place might be more doable...we would prefer a place that does NOT have a special V-day menu (if one exists) Couple of questions-- 1. Are we insane--will people still be at the restaurant bars either waiting or eating? 2. Assuming #1 is anywhere from a no to a marginal yes, what are good places that wouldn't have a v-day menu, has nice bar where it won't be a zoo, and obviously good food (DC is preferable for distance splitting). Thx in advance Nashman

Let's up the $40 then--and people aren't big drinkers--if at all really...let's say 50/60 a person...my bad--realized it after the fact that seemed a bit light. The problem seems to be the 11 peeps (we've been bouncing around Zola and the Tunks chain, I know not DC or GT--but still great places). Thx

All Follow the scene along with you guys for quite some time and read the Post food chat. I am at a loss on this request b/c I usually don't need to feed this many mouths, but here goes: Need a recommendation for a restaurant in Dupont Circle or G-Town (or maybe Penn 1/4) that takes reservations for 11 people on Friday nite. We were thinking Zatinya but know it doesn't take reservations. Made reservations at La Tasca (in Clarendon)--saw crappy reviews (here and elsewhere)--so are reconsidering. Price range per person (drinks and all) $40 and cuisine is wide open. Thanks Nashman

A couple of additions to this post about Indian/Vietnamese-- Indian 1. Bombay Bistro (off of 123)--as mentioned--very good--Indian friends who love this place 2. Haandi--off Rt 7 in Falls Church--also very good Vietnamese 1. Minh's--I think in Rosslyn off of Wilson Blvd (Tom S. likes it--very good vietnamese)

Thank you one and all for your feedback. I really appreciate a couple of things- 1. The forum to discuss these issues 2. People so willing to give of their time to discuss these issues 3. Knowing there are people all over the world who appreciate good cooking (I find so few of my peers-late 20's-appreciate cooking and how creative one can be to produce quality food). To all of the posters--I understand where everyone is coming from and am working to live up to the suggestions, particularly getting a staple of ideas and then branching out from there. I'm working on the freezing ideas (making ahead and freezing--I often do that with chili's and soups) and I still have some frozen pestos from my garden last year. The other tricky thing I saw you guys talk about was what to have in the fridge. I did this last year...but lost track during the year...(apologies for the printout)...so I'm working on the journal piece Week of Main Course Source Date Side Course Source Date Salad Source Bread Winery Type Year 1/12/2003 Porcini Mushroom Soup Food & Wine Dec-2002 French 1/26/2003 Ginger Salmon Cooking Light Dec-2002 Gruyere Mashed Potatoes Cooking Light Dec-2002 Corn Salsa Good Housekeeping Step by Step Turning Leaf Chardonnay 2/2/2003 Chicken Cacciatore Food & Wine Cookbook 1989??? Spinach salad Safeway 2/9/2003 Tuscan White Bean Soup The Figs Table Spinach salad Safeway Asiago Cheese Jacob's Creek Shiraz/Cabernet 2/16/2003 Asparagus Frittata The New Basics Cookbook Rosemary Potato Gallette The New Basics Cookbook Asparagus Safeway 2/23/2003 Stuffed Shells Cooking Light Mar-2003 Mesclun Safeway French Jacob's Creek Merlot 2002 3/2/2003 Chicken Mole Good Housekeeping Step by Step Lemon-Parmasean Rice Good Housekeeping Step by Step Spinach salad Safeway Schmitt Sohne Reisling 2001 3/9/2003 Turkey Vatapa Cooking Light Nov-2002 Asiago Cheese Carmen from Chile Cabernet 2001 3/16/2003 Lemon Chive Pepper Pasta Cooking Light Mar-2003 Mesclun Safeway Finally--I'm confused by the food blog concept--can someone explain? Thanks again, Nashman

All-- I need some cooking help. I am someone who gets a tremendous amount of joy out of cooking and strive to learn and practice, I watch FoodTv religiously, I have an 8' high bookshelf full of cookbooks, and take pride in my interest/abilities in cooking. However, I always seem to just settle for something quick (fast food-yikes) or only make food a few times a week. I love looking through gourmet and reading my cookbooks and making food, but sometimes I lose the motivation. I feel like my head is too cluttered with all of these books and ideas I see, but I can never settle on things. I don't even know how to really put meals together (the meat, veg, starch thing) in a continually innovative way. I also have trouble with just pulling together something simple with the ingredients I have on hand. So my question is two-fold, how do all of these people on these chats seem to cook these elegant, yet simple dinners, different ones every nite (timing is an issue with me--work like everyone else) w/o having to go to the store and shop every nite? And, what types of things should I have in my pantry/fridge/freezer that enables me to make these different dishes every nite and keep the variety. Or even this mentality--people have told me it just takes time--when planning, I look at menus and then go to the store, which means I'm a disaster when it comes to farmer's markets or fresh (or on sale) items at a store b/c it's not on my list. "Wow--butternut squash is looking great--but what do I do with it?" One of the things I've started to do is buy the more gourmet pasta (like stuffed toretellini) and making simple all-in-one dishes with asparagus and EVOO and garlic to make a simple, yet tasty dish. But that gets old. Please advise, thanks

All-- Thank you for your insights. I have tried to read and digest them best I could. I'm intrigued by all of your comments about one thing in particular...I have rented a car...from what I can gather...that seems like a bad idea. Should I cancel? To busboy--thank you for your detailed review of your trip and your insights. I had already been to the Michelin guide and that appears to be a great reference (if only Zagat's were still free online). I hope you and your wife get back soon (hopefully I will be able to cancel my flight back and never leave). To Menton1--that's a great question--I am a newbie (I've never been to Europe) so I am an open book. I'm going with my brother who is at a conference in Cannes, so we are spending the week in Nice (and he later in Cannes). My attitude on vacations is, I go for the food (fortunately my brother lifes in SFO, CA so I eat very well when I visit). Any place you recommend I will try and go. I can't give more specifics on where we'll be because I don't know yet (sort of freeflowing it). I know I want to visit Nice, possibly get to some part of Provence, and go to Monaco (big F1 fan). To cigalechanta--thank you for your suggestions--I will make sure to try those dishes. One other final question--here where I live, in Washington, DC, with the exception of a few restaurants, I could always get a seat (might be at 10PM) on reasonably short notice...how does it work in that part of the world? Are there some places I should be calling now? Thanks again, Nashman

All-- Headed to Nice in 2 weeks from the US, trying to visit Cannes, Monaco, Provence, St. Tropez, and of course Nice. Any advice about places to eat (low-end to high-end)? Also, any regional cuisine I should pay attention to (seafood, beef, truffles, etc)? Thanks Nashman