Chef Shogun

Where do you get these newsletters? $10 off at Oyamel is about two plates! I'd like to see anybody else* pull that off! * This offer not valid at any other Jose Andres/small plate establishment.

I'll be there!

Count me in!

I'll just see what my mom does and get back to you .

I see your 'if they spent as much time on their beer as their PR' and raise you a 'these guys need to find a better distributer'. All I've ever seen in DC is the #9 and the Blind Faith, even at The Brickskeller (Quiet, you)! 'Chevy Chase W&L' might have a better supply, but I haven't been. All the good beer and PR in the world isn't going to help you if you can't get the beer out!

You can sort of have it both ways: Have your WEP passphrase be posted somewhere inside your cafe, then crank down AP broadcast power so the signal is undetectable outside the building. On some other level, you can change the password periodically, and have your POS system print it as a field on their reciept.

Meet up at Firefly?

Lindy's at 2000 Penn (Penn and 21st) has always done well by me, burger and dog-wise. Happiness is a double #3 (Of 24 or so: The 'Southwestern' - chili, onions, and cheddar) and large fries.

Corduroy would rule, but I can't today. If you want to go back sometime, I'm there! For now, endulging in a tasty lunch of one of DC's specialties: Mediocre Thai! I'm so chemically dependang on Panang curry that today it beat out the fish sandwich at Breadline! I love you, mediocre Foggy Bottom Thai: overcooked rice, inadequate interpretation of 'extra spicy, please', and all!

But anchovies don't just add salt, they add murky richness, too - not always particularly fishy, but an almost musty and tongue-coating element. I don't get that from ham, or from chestnuts. Hmmm. ← Umami! The Fifth Taste! Darling of food magazines! Could have been a hit of fish sauce or something. Mushroom powder, soy sauce, or the other things Bon Appétit told me you could use to invoke this most mysterious of tastes. Of course, I love stuff like this: it has some flavor of foo, but there's no foo in it! I'm with you on that one, Eunny...I'd just sit there and try and figure it out, too. Do you know if you can do the tasting menu at the bar?

Oh...well.... They still sully everything they touch! Look at how I turned out! You'll rue the day you crossed Nectar, Biggie Joel!

The George Washington University. They were my prime suspects, too.

It is, yes.

Yes, grilled is the superior way!

As far as I can tell, where there are dirty-water hotdog carts, there are half smokes.

Dunno. Until recently I thought they smoked them, but only partially.

That sounds GOOD. My lunches are spent at my desk, unfortunately, so I've never made it to the grill. I specified DC because I live/work here and take Metro to and from work. With the way I feel presently (energy = sapped), I'm hoping for something I can get to/from with relative ease. Thanks for the suggestions nonetheless. ← Well, the grill is on again tomorrow if you're in the area. I've never had the soups there, but they always look good.

.........or DO we?

The jumbo slice is not a local D.C. staple.I was eating jumbo slices in Mission Beach, San Diego 8 years before anyone thought of it in D.C.. There are several late night pizza joints that offer it out there, where just like in D.C.drunk college kids loiter till 4 a.m. It is quite amazing to me that people in this city actually call it a food item of their own. ← Fortunately, we don't.

That site is pushing the boundaries of "If you're laughing at something, you're probably not working." Excellent!

So...noonish?

Sure Breadline will have a soup hookup for you.

Definately!

Indeed we did! I'm sorry I had to leave so soon, but Zipcar waits for no man! That was definately my idea of a good summer (or...mid-fall) afternoon BBQ! Thanks John!

As a poor college student, I generally do just buy one decent bottle of wine and use it for both the cooking and drinking phases of dinner. I cook relatively infrequently (Maybe once a week, at least when there's wine involved) so keeping a dedicated bottle of cheaper wine around just to cook with is impractical as it will probably just go bad and I"ll have to replace it.