eunny jang

Check out the Levengers online shop - they have some seriously pretty, very functional stuff, like this Circa Leather Folio, which takes specially punched paper and plastic disks rather than ugly D-rings.

capers!

The Shell next to that Danny's belongs to my dad Poor guy - he secretly loved Roy's, mourned their demise, and hates taking the time to sit down at the Korean place across Georgia to get lunch. Sometimes, he goes to the charcoal chicken place by the Sunny's Surplus...and shame, shame, he has been known to eat the hell out of some Chicken Basket

Tom's really taking a beating today. Don't take my ice! Gay sex makes me lose my appetite! You're not professional! You're not fair! When in doubt, always assume a woman's pregnant! I got passed over at Johnny's! Buck's sucks! People don't raise their children right! And oh - my - God - you MISUSED A PRONOUN!!!!! Boo freaking hoo. Sometimes I'm ashamed to live here. Do we all piss and moan so much?

There used to be a Vietnamese restaurant on Georgia, a block north of University (almost directly across from the old Roy Rogers). Sadly, it was really short-lived (I think it turned over in just a few months). Too bad, because it was also really pretty good. Bring to me a bucket! Of pho!

None of you guys ever ate a leftover mushy sauced spaghetti and white bread sandwich? Best eaten cold, in front of the fridge, with lots of black pepper. The only authentic way to do it is to pile a forkful of spaghetti on one piece of bread and fold it over - none of that fancy two-pieces stuff here.

No other lettuce oughta put the "L" in BLT

I love Cobb salads, but has anyone seen the episode of Curb Your Enthusiasm where Larry has to have dinner with a very serious, brooding look-at-me-I'm-an-artist playwright who insists that his grandfather invented the Cobb salad, but had the idea and credit stolen from him? Hysterical. Topic and actual content: Pommes Anna. Apple Charlottes, after Queen Charlotte (wife of George III). Beef Wellington! Melba Toast! And, of course, the sandwich.

Vrrrroooooom! North Carolina is only two bathroom breaks and a moving violation away. Are new(ish)bies allowed?

If you're ever stuck in the hinterlands of Columbia, and it's a drizzly chilly blah kind of day, and you know you should go running but the trail is muddy and you can't bear the thought of the treadmill, and you're broke and worried about money and rent and school and you're tired of sending out resumes and reading Dear Abby makes you want to scream and baseball might as well be over for the season and bank robbery a la Bonnie and Clyde is starting to look like an appealing career go to Pho Dat Thanh hiding on Snowden River Parkway. They have a long menu, but still manage to do pho very, very well - the exception to the rule that full-service Vietnamese places have pretty middling pho (i.e. Nam Viet in Cleveland Park). The room is tidily pretty (an overabundance of Corinthian columns suggests that the previous occupant was some sort of red sauce-white sauce Italian place). The service is really friendly. The pho is really tasty. $5.25 for a giant bowl of Special Pho #1 - flank, brisket, fat brisket, bible tripe and soft tendon. Breathe in, breathe out. Aaaah.

Do I win the award for resurrecting the oldest thread? Not sure if we have a Paradiso thread, but: We went to the original Pizza Paradiso for the first time in a couple years yesterday for a little post-out-of-print-book-search snack. I can report that the pizza is still very good (though not as good as 2 Amys used to be), with a crust that comes very, very close to the ideal (my ideal anyway: a thin, crackling crisp on the bottom and yeasty-soft within). The anchovies were good (oil-packed ) specimens; the cheese actually tasted like something; the canned tomatoes properly drained and of good quality. My only real complaint is that the bread that came with the antipasto plate sucked like Clara Bow at a USC game - spongy, plasticky and soft-crumbed. A shame to put on the same plate as the fairly nice proscuitto. Oh, and a serious overload of loudmouthed tourists - I think we were the only locals in the place. Lots of "What kind of pizza has an egg on it?" and "Tuna salad isn't Italian" overheard. We smiled benevolently (since we're sooo tragically hip) and sipped our black coffee.

Sorry for the feh picture, but I was hungover and grumpy and there were only two eggs for two people Sunday morning Over-easy ggs, bacon, hash browns (the sweet potato/cipollini hash I also made with a random half tater I had in the fridge was also beautiful, but it didn't make it out of the griddle ), and my first homemade buttermilk biscuits. I had no idea these would be so easy - ten minutes total, including baking time, and so easy you could do it half asleep (as I was). Big mug of Lady Grey, the paper, and the weather channel.

I've only cooked duck three or four times (always breasts in a pan), but I never seem to have problems if I slash the skin meticulously (I slash at about 1/8 inch intervals, with a razor, in a cross-hatch fashion), render carefully, and crank the heat blazing hot for the final crisp-up.

I try, but I generally just shop by what looks most appealing at the store at that particular moment - conveniently sidestepping wan November tomatoes - and what my budget allows - taking expensive-but-woody-anyway fall asparagus out of the running. The weather and what we want to eat play roles too. Then again, I'm not adverse to making a chicken pot pie in the middle of the summer if that's what we feel like eating (utilities are included in my building, so I have the luxury of cranking the air down to 60, putting on a sweater, and pretending it's winter )

I was just about to say - how could it be that no one adds blue cheese to their waldorf?! Apple-sweet, walnut-rich, mayonnaise-tart - and blue for earthiness and creaminess and musty tang. The only way to tie everything together (dried sour cherries would go wonderfully well here too).

little miss foodie, your Sunday dinner looks like the rainy-night-dinner of my dreams :wub: and Susan, your food looks spectacular as always. Soooo tired all weekend. Changing jobs, so purse strings are verrry tight right now. Wandered into Safeway - skin-on chicken breasts on the rib were, miraculously, $0.78 per pound! Desperate attempt to feel at least a little summery and sunny: Chicken (after a Provencal sort of fashion) Skin and bone-on breasts, dredged in flour doctored with salt, pepper and dried rosemary. Very well-browned; a quick sloppy sauce of canned tomatoes, capers, onions, a little garlic, and plenty of rosemary and thyme. Meat finished in the sauce. Orzo (and chili-garlic roasted brussels sprouts as the obligatory nod to winter and good nutrition).

This is a fascinating thread. I'm not a coffee guru by any means, but I've been scrolling through this thread, totally absorbed in your diagrams, step-by-steps, and result photos. Thanks for a great read!

This is really fascinating. Mine would be: Pepper Garlic Sage Butter Rosemary

Anna - This blog is marvelous. I've read your Dinner posts with lots of admiration and appetite. That apple "cake" looks delicious!

The anchovies themselves are called "myul-chi", irodguy. They're about an inch long, dried whole with the heads and guts on, right? We tear the heads and the bellies/accompanying guts off and saute them (dry) in soy sauce, sugar (it should be a distinctly sweet/sour thing), chili flakes (sometimes), and ketchup (more of the sweet/sour thing) and salt.

Hmm. Usually I sear the meat end of the hocks in butter, start the fat rendering a little, then take the meat out of the pot and cook my onions and carrots. Peas, stirred to get coated in fat, water. That's it. After an hour, I throw the meat back in. An hour after that, I take the meat out, trim, and reassemble the soup. Tons of pepper and a few rosemary croutons, and you're set.

Cold and rainy. Not looking good for the Yankees. Split Pea Soup Melting peas, shredded ham hock, onion, carrot, croutons of white bread fried in rosemary and butter. Big giant fire. Pot Roast Jeff's famous pot roast. Top round cooked for ages in its own shed juices; carrots, celery, onions, potatoes. Salt, pepper - inky deep, long-cooked flavor.

Dear, most respected Jinmyo - the quiche was crustless, not the cheese.

Don - how come you never buy US bourbon?

Which post are you giggling about? Though, sometimes I feel a little unnerved by how we occasionally treat Tom's chat as our personal bad-kid playground I know it's good natured etc, but it seems that he's been very clear about the difference and separation between the two forums, and been quite emphatic that he prefers it that way. For all I know, he lurks here and thus takes it all as a joke when he sees one of us pop up, but it all seems a bit self-congratulating and in-jokey. Edit: I have been informed that this post was a "touch cranky". This is because I am "more than a touch cranky" today, but it definitely was not meant to chasten or be obnoxious. Sorry if I pissed on the party here...giggle away!