eunny jang

I think this is ridiculous, and I hate prostelyzing as much as anyone. But, I'm sure they can do this. No one has a condition that requires them to eat meat for every meal at their desks. Me, I bristle at dress codes.

SAGE! Gruyere, garlic, and SAGE! I like the breadcrumbed, finished-in-the-oven sort. with SAGE!

Cold fish. Pork. Par(tisan)snips. Did everyone vote today? Pancetta-wrapped trout Trout, as always, is cheep. Cleaned at the store; I ripped out the bones myself (is it icky that I actually enjoy that sort of thing?). Stuffed with fennel fronds, onion, smashed garlic, and some rosemary. Wrapped in pancetta, which fused with the trout skin in the oven and turned into a lovely crispy sheet hiding incredibly moist, deeply flavorful flesh. Watercress wilted with oil and lemon and crushed red pepper to cut the richness of the fish. And a parsnip/fennel/onion/gruyere gratin that made me wish I could ask myself to marry me A really successful dinner. In other news, I got a great job today (finally!), so maybe you'll be seeing foie gras in the future. Actually, you'll be seeing the same gussied-up on-sale chicken and fish, with new shoes in the background

Guess where I had lunch today? The food was absolutely...on the low end of servicable (for the record: a bacon cheeseburger that was cooked to the shoe-leather side of medium, good fries, an awful pickle; chicken minestrone that was tepid and overly carrotty but tasted pretty good; and a salad nicoise devoid of, uh, nicoise olives and accompanied by an candy-sweet dressing). The menu made me groan (and if you know me, you know that I think almost any pun is hysterically funny. These were not). The wine list made me giggle. Sort of pretty inside, in that oh-so-precious look-at-us-isn't-it-clever-that-we've-framed-old-beer-taps-for-wall-art kind of way, and with a lot of vaguely unsettling egg-themed art (eggs pushing prams along a quaint city street - is that wrong or what? I don't want to think about what was in that stroller). We were driving around Columbia, took a road we've never been on, and were spit out into a shopping center with Eggspectations, a pasta place, a music school, etc. etc. It was like we drove into another dimension, with Canadians inviting us to join le cirque des oeufs, a daydream threatening to turn into a nightmare of bad yolks and cholesterol.

I love enchiladas. I usually use a charred tomatillo sauce (VERY tart), a charred tomato/red pepper sauce, or a smoky, smoother chipotle/pumpkin sauce. Does it make me a heretic if I use flour tortillas? I can never seem to remember to pick up corn tortillas at the store, and always end up rolling out lard and flour on my countertop half an hour before we're supposed to eat

So Satan thinks about doughnuts, too. Re: Komi - if I liked any doughnuts, I would like those. But the hot chocolate only makes it worse

Excuse me? Sorry. I wasn't aware that my choice of words offended your sensibilities. I apologize for using the same word (precisely) two times on this site, months apart, which you nonetheless obviously noticed. I'll take that kind of attention to detail as a compliment. Thanks! Eunny Jang edit: because i am sweet as pie.

Oh, no Although, doughnuts = the devil's bellybutton especially anything with chocolate or cream or kreme or creme don't get me started on eclairs.

HOORAY!!!!! I am so excited for this, Susan and Russ!

stuffing = stuffed in the turkey. moist and dense and greasy. dressing = cooked in a casserole dish alongside. fluffy, less oily, not as flavorful. Me, I always go for the stuffing - that "cap" of crunchy stuff covering the, uh, orifice, is mine, all mine.

Aiiiiiieeee! Caeser dressing + wan romaine + "Mexican" rice + bbq sauce slathered chicken + cheese Salty chips that might as well be Tostitos Oddly frothy "salsa fresca"

Ahhh. Hot Dish, Funeral Potatoes, etc. Confession: never ate this sort or thing growing up, but when I found myself dating a tiny-town guy from Sebeka, Minnesota, I embraced that stuff with no irony.

I LOVE white onion sandwiches - white bread (no crusts), obscene amounts of mayonnaise; eye-stinging white onion shaved thin. Lots of cracked pepper and parsley. Hooray for onion sandwiches!

Re: Tamales....Strawberry-flavored masa? Re: Lunch...you're killing me! Beautiful photos, particularly of the dried beef.

Del Frisco's is part of the gargantuan Lone Star-Sullivan's chain of steakhouses - three different restaurants carefully built around different "concepts". Del Frisco's is obviously the fine-dining geared concept...interesting that it appears they have pulled off the "Corporate owned? Us? Never" act.

I prefer the square slices for their eatability. But I dislike them because most of the slices have no crust. Ohhhh, the agony and the ecstacy.

Wow! These look really good! As far as sweets go, I am very partial to (warning; terrible transliteration ahead) ppeungtigi!

But then we'd all complain about "Tom's chat is nothing but 'I want x for x people for x occasion with x, x and x restrictions and at $x price a head' " Maybe every week there could be an overarching "theme" to the chat - a serious complaint he's gotten and researched and posted at the beginning, and feedback would come in from both sides, mixed in with other questions and comments - sort of like using the "Ask Tom" blurb as a prompt for discussion. Or maybe we should all stop expounding on how Mr. Sietsema ought to do his job

I am seriously digging this blog (though I love them all). Beautiful short ribs... What is the pinky-brown "deli tray accoutrement" to the far left? It looks like it's topped with split gherkins and a cherry tomato. Chopped liver? Tuna salad? Great photos!

My dad hates fish sauce. It makes his nose wrinkle and his stomach turn - strange for a guy who eats kimchi and all manner of fermented guts and fish with great gusto. He won't touch pho with a ten-foot pole - plus, I think he secretly really likes Chicken Basket. stretch: Yeah, Thanh's. My mom and I used to go there and order two entrees each because we liked it so much and worried about what would happen to all those friendly people. Mo pho: I'll tell you where not to go...the pho place in Ritchie Center on Rockville Pike, behind the IHOP. It took me and my gal pals exactly 3 post-x country practice visits before we wrote it off forever in favor of schlepping down to the Lebanese Taverna in Congressional Plaza.

GOOD LUCK! We'll be there, cheering people on at the finish line. I'll second morela and say that lingering over a double order of patatas bravas and a tortilla at Jaleo would be brilliant.

Percy, thanks! Small whole chickens were $.88 to a pound today. Mild enough outside that grilling would be pleasant. Good looking local tomatoes (at the end of October! ), so figured we'd do a bust-out farewell to summer. Chicken Under A Brick My first spatchcocked chicken, set to dry in the fridge with garlic, rosemary, tasty olive oil, and lemon juice. Grilled over coals in a Weber kettle, weighted with a foil-wrapped 10 lb barbell weight . Accompanied by the aforementioned tomates, some red bell pepper, zucchini, scallions, and quartered onions, oiled and grilled. Marvelously successful potato "chips", boiled a few minutes, bathed in garlic and oil, and tossed on the grill. A thing of beauty is a joy... Until you fall on it and gnaw on the bones like a starving tiger

well yes. but i guess i meant something so visible - it's the washington fucking post man!

I don't think that's particularly fair. Things fly fast and furious, and when he posts a serious complaint, more often than not he only comments with, "Putting this out there for a response from the team at XXX", or questions the comment with "Really? I've never had that problem" etc. He corrects himself if he is mistaken. And he often puts the asshats in their place succinctly. He does an awfully good job - especially now that he (and specifically the chat) seems to have transformed from purely informative for the dining public into something of a mediator and meeting ground for dialogue between diners and restauranteurs. I can't think of anything anywhere else quite like it. I suspect things will settle down again - though this is funny reading, lately.

Greek egg salad sounds really delicious. Capers, lemon aioli made with strong olive oil, maybe some fresh oregano....