I_call_the_duck

Just came back from a delightful lunch at Amada. I haven't been back since Porkapalooza, and have been promising Katie for months that I was going to drop by. So since my boss is away, the Duck will play. Since it was just myself, I ate at the bar, which gave me an opportunity to chat with Katie, something I don’t get to do often. I started off with the white sangria, which was perfect for this blistering hot pre-summer day. I’m still a little tipsy (hee-hee), so please bear with me, and if I got anything wrong, Katie, please feel free to correct me. There were tapas on the menu, but since tapas are a lot more fun the more people you have, I opted for the Catalan Express, which is a soup and a salad or a sandwich for $12.95. The trouble with Amada is that all the choices sounded delicious, and I had a hard time choosing, so I left myself pretty much to Katie’s mercy. The soup options were either gazpacho or (I believe) a white bean and Serrano ham stew. No brainer here. It’s 89 degrees outside. As tempting as that stew sounds, it’s way too hot. I’m used to a chunky gazpacho, but this one was pureed, and a beautiful reddish-orange color that reminded me of a romesco sauce. It was garnished with some chili threads (which looked like shrimp antennae) and chopped green onions. On the side were two little balls of fried idizabal cheese (as Katie explained, a smoked sheep’s milk cheese from Spain). The gazpacho was wonderfully refreshing with a pleasant tanginess, and the chili threads added a nice bite to the soup. Those cheese balls—oh my. Very addictive. I usually steer towards sandwiches, but I followed Katie’s suggestion for the salad made with romaine, grilled chicken, roasted red peppers, homemade croutons, and a creamy garlicy sauce. The salad arrived beneath a soft cloud of grated cheese. The chicken, an entire breast (with a pesto-y sauce), was perfectly grilled. It was reminiscent of the pig we had--extremely moist, tender, and full of flavor. Hidden amongst the cheese and romaine was a slice of artichoke. This little slice did not have the acidic nature that most artichoke dishes have, but rather a sweet, slightly caramelized taste. Absolutely amazing. The dressing was creamy but light, and I’m still tasting the garlic. Lunch was a great deal. The soup and fried cheese was just the right size for a starter, and salad was huge. Jose Garces is extremely talented. I had the pleasure of meeting him, and he’s also a really sweet and humble guy. The dining room looked to be about half full as word is getting around. They also put tables outside for those who like to dine alfresco. Run, don’t walk to Amada for lunch.

Absolutely. I'm also short, and have always had trouble with the height of countertops. In cooking school, all the work surfaces were so high that I sometimes knelt on a stool to chop chocolate. And when I was working for Pastry Witch, she, who is also short, had a platform by her work station. I always say that when it comes time to redesign my kitchen, it will most certainly have adjustable work surfaces of some sort. I'm knocking around an idea in my head which will be good for people of various heights. Yes, Julia did have her countertops readjusted to accomodate her height. There's a great picture of her at the Smithsonian, in which she is standing by the stove in one of her first apartments. The comes somewhere to her mid-thighs.

I think we're free that weekend, and the 25th is probably better. So can you please tentatively put me (plus one) on the list? We'd also need transportation--we live in the Graduate Hospital area. Nothing wrong with pizza in the park.

Actually, I'm a little afraid of figs, and I'm pretty sure it has to do with the Fig Newton commercials from the 70s. Guy dressed in a giant fig costume, dancing and singing, "Chewy ooey gooey on the inside..." Every time I hear the word "fig" that damn song goes through my head.

Thanks for the update, Katie. Has anyone tried or read anything else about the Feudo Maccari Saia Nero d'Avola? BTW, the renovation on the store on 17th & JFK is coming along fine. I think they're going to have a climate-controlled room. Sweet...right near the office!! edited because it's getting past my bedtime and I can't read...

Reading this thread, it's amazing what we take for granted. I was thinking along the lines of Bond Girl--take a trip to the Union Square Greenmarket, and get everything you need. I'm all for buying local products whenever I can, but I also forgot about the flour, oil, coffee...

You guys are such troopers. My dad refused to grill if there was even rain in the forecast...three days in advance...and whimpy old me somehow latched on to that. Actually, I'm getting better. I just wait one day now. Beautiful pizzas, everyone. What a glorious feeling, I’m happy again!! (tapity-tap-tap) Marlene, my husband considers smoothies to be dessert. He’ll probably love it even more if there was whipped cream on top, but we’re going to have to go on diets once we return from our vacation. BTW, we never have leftover smoothies. Once he knows there’s still some left, it’s a beeline to the kitchen. And I vote for satay for your kabobs. Mike, your wife is a smart woman. Tee! Threatening to banish you to the garage. Thanks for the pics of the bologna. Susan, making friends with the butcher…clever woman! Since I do sometimes have the sense of humor of a 10-year old boy, and I’m getting a kick reading the butt jokes. As for a toaster oven comparison, I have a Delonghi convection toaster oven which I don’t like either. My old GE, which is about 25 years old works better.

No, I never said that I believed what the editors wrote, I was merely agreeing with what you predicted about the editors caving to the advertisers and the almighty Starr. I just posted what was formerly in place of the link. Don't shoot the messenger.

Here is the magazine's "explanation": Yeah, Vadouvan. You nailed it alright.

To paraphrase Homer Simpson when he's talking to Lisa about eating lamb, "it's rabbit, not A rabbit."

I've been dying to go for years. I missed it the last time we were in DC a couple of years ago. We're going in two weeks, and I told Mr. Duck that Julia's kitchen is a MUST SEE.

Thanks, Mike. Mmm...fat. Never was a big fan of Oscar Meyer--I prefer Hebrew National. But nonetheless I'll have to pick some up the next time I'm at Reading Market. BTW, your puppies are really cute. Is Gus a Bernese Mountain dog? Marlene, that blender is so purdy. How long does that sauce keep?

Naive question--what is so special about Lebanon bologna?

I don't think it's a nutria--their tails are much longer. They look more like porcupines to me.

Fun, fun, fun!!! Blog on.

Stupid me - I totally missed that!!!! ← The terrine is indeed a small one. While it is good and it is free, I wouldn't sweat it too much. ← Agreed, but I'm a sucker for anything free. docsconz, did you do anything to the boar before grilling? Marinade/rub/plain?

I once showed my mom a double-yolked egg, and she says "Oh, look--twins!" OK, my greatest fear is finding that one day I'll either develop an allergy to something I love, or become lactose-intolerant.

I'll have to start cleaning out my freezer to make room! I also noticed that if you join the "Three Musketeers Club" you get a free (small) mousse or terrine with your first order. Makes the deal even more sweet.

I call the duck!! I went to a lot of wedding banquets when I was growing up. There were six of us in my family, and a few times, we were the only ones at the table. Which meant more duck for me!!

I'm still looking forward to going to one of these things, and there's a good chance that we'll be around the last two weekends in June. Is there a way we can fit Taconelli's into this?

Welcome, LindsayAnn! I've been pretty good lately in avoiding major junk food at lunch, but it was time to break out the Cheetos and Coke. Also a burger and fries. NEED RED MEAT!!

I was wondering that myself. A few episodes ago, when Stephen was looking for fantastic chocolate recipes, I was thinking to myself, “why doesn’t he just go on egullet? He’ll get a million suggestions.” I can see his post now. “I’m a sommelier who needs an innovative dessert that will go great with wine…” Speaking of which, I agree with Holly. The irony was too much. I would have loved to see him pontificate on that wine in front of the chefs, especially John Shafer. OK, that said, I’m sad to see Lee Anne go. She was my favorite, and I loved her blog. Tiffani unfortunately, falls into the “women have to be bitches to get ahead” category. The fact that she never admits that she’s wrong gets my goat. My vote goes out for Harold. I like Dave, but I think he needs to learn to keep a calm head in situations. Also, isn’t this the second time he forgot to salt his food? Me fail English? That’s unpossible! (Ralph Wiggum) That website almost made me lose my breakfast. Gag.

Congrats, Kent. You did a great job!

If your plants are in the allium (onion) genus, they will exude an odor similar to onions/garlic/chives. Offhand, I can't recall any alliums with green and white leaves. Did the plants form bulbs underground? There are many small species of bulbing plants with leaves like you describe. Potatoes can winter over, you'll know for certain when it sprouts. Were you weeding in a flower bed or a vegetable garden? It's a bad idea to taste any plant if you don't know what it is. It better to take a sample of plants into your local nursery to have them indentified. And one further warning: gardening is as addictive as cooking! April ← I didn't think it was a good idea to just pop them into my mouth. I was weeding in what appears to be a flower bed. I have no idea what the previous owners planted. My raised bed is in the shape of an inverted U. There were daffodils along the curved part, and the plants in question are along the straight sides. About the leaves, they were all green, and the bulb was white. (I clarified my post.) The bulb was small, much like a scallion. Thanks, April. I will take it to a nearby nursery and ask them to help me. And I do see a possible new addiction in the future!!

Hi all, Hope this is the correct place to post. My husband calls me a (gasp!) plant killer. They usually die under my care. But I perservere nonetheless in hopes that someday I'll get it right. We have a raised flower bed in our back and I long for tomatoes, fresh herbs and whatever else catches my fancy. Which brings me to this question... I was weeding this weekend, and came across some curious plants that did not look like weeds. They reminded me of scallions, but the leaves were flat and narrow, and tapered at the ends. Just green leaves and white bulbs, no other color variations. And by looking at them, they seemed to have been planted very methodically--in rather neat rows. I also came across what looked to be a small potato. Now the back story is that we have been living in this house for a little over a year, and I didn't have time to do any gardening last summer. Everything that is in the back has been planted by the previous owners. I don't remember if they were there last year. IOW, I have no idea what is back there. I guess the easy thing to do would be to take pictures and hopefully someone can help me identify these plants. But the main question is...is there some sort of trick or method to test if they're edible, other than popping it into my mouth? Is that safe? Signed, someone who doesn't know what the heck she's doing. Thanks!