Chef Shogun

I dunno, the pork belly was in this really great, rich sauce (demi glace?) that I don't think would play nice with the scallops. I'm sure it could be made to work with pork confit, just not with the two literal dishes we had the other night, incredible as they were on their own (though I swore my scallop-allegiance to the roasted scallop in chardonnay sauce).

Methinks a few plates at Oyamel after work are in order. Edited for update: Eh, tired...think I'll just go for lunch tomorrow. Counter-Edit: But then on the subway I was like "Fine, I'm tired...but what am I going to EAT??" Went to Oyamel!

I've never enjoyed a meal there, either. Maybe we should go try it out sometime! If you could have made it to the dinner at Corduroy last night, you could have done both! -- C.S. Assistant Director In Charge Of Puns

What a bizzare reply to a perfectly reasonable question. ( )

It's going to be tough not to gush. There were a lot of seriously good dishes involved in tonights meal. For example: all of them. Stay tuned for details, after these messages from 'contented napping for a couple days'.

I dunno....it sounds good, but it's all the way over there on Capitol Hill....

That sounds um...terrible?

I'll be there around noon.

Temptations are for giving in to. Especially when there's grilled meat involved.

Sweet deal! I was planning on having a light lunch so I'm good for tonight, but I'll make an exception for the grill!

Sounds good.

Ha! Love the last comment, paraphrased slightly: You're right, Eunny, Tom's got the patience of a saint. I'd have lost it ages ago.

Two questions: So, what's the plan, and what's the dress code? I'm probably going to stay in the area (Foggy Bottom, but that's flexible) after work rather than go home, so anybody want to do anything beforehand?

That was a pretty lame translation. Technology to the rescue! The dish you ate was in fact: Congradulations! Jefferson must have been a great spot!

Licor 43, via Webtender.

I was doing pretty well with this for a while, but have slacked off lately. Think I was going a bit ambitious with it, and it became more trouble than it was worth. Each non-trivial meal got: 1) Menu-type description of meal 2) What I was 'going for' 3) Ingrediant list 4) Intended plating diagram 5) Procedure (Up to here done before cooking) 6) Prep start time 7) In-process notes, if anything were important enough to stop for a second and write 8) Cooking end time 9) Post-mort wrap-up notes: suitability of wine pairing (with tasting notes, if first time wine), how'd it come out, anyway? Taste alright? Problems? Stuff to remember next time? In retrospect, I was approaching it almost like a programming problem, with extensive design, specifications, algorithm, etc. The more you plan, the better implementation will go. However, as in programming, documentation has a way of being really boring. In the end, you just want to get in there and hack away! Think that's why I haven't done a notebook entry in almost a year now -- C.S. for(int i = 0 ; i < carrot.length ; carrot.chop(), i++);

Not related to your earlier question about Galileo, I shouldn't wonder. Though they did have a TV in the bar....hmmm.....you know? That might not be half bad! -- C.S. age++

Indeed we did! Discussion begins here. Thinking about going?

rbh: Thanks for the suggestions! I'll keep all that in mind. In other news, I called home to get the latest, and it sounds like we might be eating in after all. My aunt is a great cook, so that suits me fine!

My humble stash lives in a blonde wooden monolith of a Broyhill tv 'armoir'. Incidentally, it matches my bed and nightstand, but lives out in the undefined space next to the living room. It did, in fact, contain my TV once. It's pretty big, almost...too big, which is why it doesn't live in my bedroom. Amazingly, it's almost full up, which is very satisfying when you open it, until you realize that probably half the bottles have but a couple ounces left, and flavored party-grade Smirnoff and Bacardi products are more than well represented. However, all the basics - except tequila for some reason, but I'm on the case! - are covered in quality, and there are a few tasty suprises lurking in the depths. The booze lives on the TV shelf, with straws, cherries, olives, stirrers, books, and spouts under that. I'm thinking of storing glassware under the TV shelf, but I'd need a little side table to mix drinks, rather than having to haul everything to the kitchen, make the drink, then put everything back. The two big drawers can probably hold short counter-style wine racks.

Enjoying free, ice cold Rockland's BBQ purloined from some function upstairs in the confrence room.

That sounds like a pretty good weekend to me! What do you need us for?

Looks good! That's a pretty funky website they've got there, too. Eunny Jang: So wait, don't order that? 49 West looks good, but not for tomorrow. More like the place I'd be at all the time for coffee and food.

My sister is comming down from CT to visit, and is staying with some family in Annapolis. Well, not 'some family'. We're all related, in fact. Anyway, I'm going up there for dinner tomorrow, and have no idea what to suggest. They'll doubtless have a couple good choices lined up (In fact, that's what I'm hoping), but I should have something to toss in. Basically what I'm asking is, what's the Annapolis equivlent of say, Firefly, or the front room of Palena, or one of the other places I'd suggest for a tasty, low-key, never been there before but want to go, not blatantly wallet busting dinner if they were comming to DC rather than the other way around ( )! Thanks!

Agree, disagree, glaring omissions. The usual, I guess. Good reading for a slow afternoon at work. In other news, do people who write in reviews like ANYTHING?