FunJohnny

I would be greatly interested

I too plan to smoke a butt for Sunday, and I will be obtaining mine from the butcher at Eastern Market. They have whole butts (or at least they did last time I bought one) but, you may ask for a portion thereof depending on your needs.

Formula business = Formula Food

Sorry about my use of a less than descriptive noun. By "chain" I really had in mind the Outbacks and Chillis of the world, maybe even the Cheesecake Factory. Not a lawyer so don't know if franchise would have been the more apt term. I would except restaurants such as Jaleo/Zaytinya/Cafe Atlantico or other "stables" that exist in one market. Thanks Morela, for the link. When I retire I might want to offer my services to this endeavor.

You raise a problem that, while a threat to the independent restaurants here, is a real menace in most of the country outside major metro-hubs -- that as soon as a successful restaurant establishes itself, it will be subject to enormous and perhaps irresistable economic presure to be bought-out by a chain -- and most Americans are offered less and less culinary opportunities outside the corporate food empire. I heard that Bob Kinkhead was associated with a group that is trying to build some kind of support network for independent restaurants and their chefs. Anyone got any info on this organization??

I think Steve is right as to the cause of embarrassment. That is why this small, but doughty band of e-Gulleteers must persevere in our mission to bring culinary enlightenment to our little world here in DC Metro-land. Today DC/Delmarva - tomorrow the world! Oh, if we can't do that, at least we have a great time trying.

I use a standard formula -- since I don't have it with me at the moment I'll approximate: 1/2 cup kosher salt (plus a couple of teaspoons) and 1/2 cup granulated sugar to 2 qts water and I also add for flavoring a little vanilla extract and/or cracked black pepper. I also pour the 2 qts brine into enough ice to thoroughly chill the liquid in the container where the meat is being soaked.

Eggs-Ackley

How about Argia's Italian Restaurant 124 North Washington Street, Falls Church, VA 22046. I haven't been for about a year but the past meals I've had there were pretty good and they have a decent wine list too. Kinda noisy when it's full. Anyone else been?

I have a question about brining: Participants at Erice were shown that brining only penetrates meat at a very slow rate. My problem with food that I brine (usually for grilling) is that while it may be moister than unbrined meat, it often remains very salty tasting even if I carefully wash the food after the brining process. I understood that given enough time the salt molecules that penetrate the meat are eventually driven out through osmotic pressure by the water molecules in the brining fluid. So given my "too salty" problem, do I need to brine longer or for less time? I usually will soak an average chicken for around 24 hours, and thick cut pork chops for several hours before cooking.

The owner is also a friend of mine and more precisely my Wife's. Haven't been to the new - new one in DC yet, so I can't compare it to the one in Rosslyn to which we make frequent pilgrimages Also never sampled the sushi (my daughter likes the smoked eel, but that's the only kind she eats). When Cafe Asia is criticized its usually for the sushi. I especially dig the noodles Chow kway teo (sorry for the phonetic spelling) which are close to the ones I love when I get to visit Penang, Malaysia.

I too am a fan of Montmarte -- they focus on what they do best and don't get carried away. The only drawback is that if you sit outside during school hours (there's a Middle School across the street) you can't be served alchohol. Happy to also learn of the new Belgian place and look forward to checking it out when it opens. My understanding from friends in that 'hood is that Montmarte rarely suffers from a lack of patrons even during the week.

Childe Harold does weekend brunch and the entrees for lucn/brunch/dinner are mostly within your price range. The upstairs may be more conducive if you are with your 'rents.

Good News! One of my wife's buds has a birthday tonight -- and we're going to (TA DAH!) Jaleo. Think I'll head over there early and do an inventory of the offerings in that neighborhood (Yes there are many) and get things sorted out in my own mind. I'll try to convince the group to wander over to Zaytinya at some point in the proceedings as well

Why oh why must the good name of the Childe Harold be sullied in an otherwise innocent discussion? Just came back from lunch there and again, I wish to affirm that the new chef there rocks! Had a Tuna steak au poivre in red wine sauce that was delish

Cantlers is most definitely the spot for crabs. It is kinda out of the way -- off route 50 a few exits before the Bay Bridge, but lots of people manage to find it, particularly on wkends. Unfortunately, if the early forecasts are accurate the prices of crabs should have increased even more drastically than gasoline, but always IMHO worth the splurge at least once a season.

That makes me feel better about this whole screw-up. Here's my instant pscho analysis: I subliminally incorporated the image of both restaurants in the neighborhood of Jaleo -- a Tapas restaurant -- and when I saw the Arlington La Tasca, it became in my mind Tosca (wishful thinking). Sound plausible?

I can't see Jaleo being competition for Tosca on any level. Tapas vs. Italian Casual setting vs. more formal Inexpensive/moderate vs. moderate/expensive i think he was referring to the tapas place LA TASCA...but maybe i am wrong... My apologies -- Pastramionrye is correct. I was in my hooked on phonics mode and was referring to La Tasca -- vice Tosca My apologies too because I look like a big fat bitch who was trying to be smart. I really thought you meant Tosca and just didn't get it. Where's that blushing smiley face when you need it? My recollection is that it took you a while to figure out the "Ray's the Steaks" pun too. This quote feature is a blast! The more I think about how muddled I can get... Here's another question: Is it Tosca or La Tasca that is in the same neighborhood as Jaleo?

I hand't heard that. There's something similar due to open this Summer in the spot where Whitey's bar was. Expect to see an illuminated "EATS" sign on ebay very soon. I also heard that Whitey's was going to morph into a wine bar. I guess a sign of the times -- going from down home to chic

I can't see Jaleo being competition for Tosca on any level. Tapas vs. Italian Casual setting vs. more formal Inexpensive/moderate vs. moderate/expensive i think he was referring to the tapas place LA TASCA...but maybe i am wrong... My apologies -- Pastramionrye is correct. I was in my hooked on phonics mode and was referring to La Tasca -- vice Tosca

I forgot to mention what could be really good news -- There is a new Best Cellars about to open across from Harry's down Clarendon Blvd. toward the Whole Foods. It says it will have a wine bar as well as being a wine store. Yipee

Across from the Wood Grill is a new Tosca, so that part of Arlington is becoming replete with "trendy" eateries. I struck up a conversation with a young fellow at the Bailys in Ballston Common who is a bartender at the Arlington Tosca. He told me that he was about to go over to the Tosca downtown near the MCI Center, and that it was struggling. I pointed out the probable cause of the DC Tosca's difficulty was that it was trying to compete with Jaleo -- good luck there. But I didn't elaborate not wishing to discourage the kid. Anyway-- haven't been able to get into the Arlington Tosca since I'm not willing to stand at the bar for 2 hours to wait for a table to sample industrial Tapas.

Oh and BTW, Rosengarten in his newsletter, reports there is now a farm in VT that has acquired a small herd of the beasts and is producing Bufala yogurt, which according to Rosengarten, is excellent.

Good point. Unless your cheese shop is in Wyoming or something. I don't think the kind of buffalo that they milk in Italy to make Mozzerals di Bufala are the same as the American Bison that you might find in Wyoming. According to the website, they have been milking those units since the 7th century. That sort of precludes the use by the Italians of imported bison. The "bufala" in question from which the milk is obtained which produces the cheese in this case are water buffalos -- more like an ox than a bison -- much more!

Not exactly in your 'hood, but the Cheese (Turophile) guy at Eastern Market usually has buf Moz as well as acceptable non-buf domestic.