rosebud

So tell me: how do you manage to eat the crab in the soup with those plastic spoons? On the basis of your review, I believe Mr. Rosebud and I would be available to continue the exploration of the menu with you and Mrs. Waitman.

Ask and ye shall receive: Click

I only tried FIVE of the kinds of crab cakes--didn't realize there were SIX. That Busboy's were the only ones left had to do with the fact that they were last. I personally voted for his "French" ones, followed closely by Heather's "Asian" version. Carol's salad, however, was a revelation and I would particularly like her recipe.

We went there last year and took a very elderly neighbor with us. None of us was particularly interested in turkey. For $40 (before tax and tip) we got a three-course meal, with several choices in the Apps, Mains, and Desserts. There was also a Turkey Dinner, with appropriate sides.If you like the food at Corduroy (and who doesn't?), you will like it on Thanksgiving. The Apps and Desserts were all from the more-or-less usual choices, the Mains were a little simpler. My husband and neighbor both chose the beef tenderloin, which was accompanied by haricots verts and a potato gratin, IIRC, and I had the fish (can't remember what kind it was). DH had a very nice apple tart, neighbor had the creme brulee, and I had the chocolate tart. The usual wines-by-the-glass were available at their usual prices. Our neighbor thoroughly enjoyed the food and the atmosphere. Highly recommended. ETA: Rissa brought out a plate of the turkey dinner for us to sample because Chef Power knows us and he said we HAD to have some turkey on Thanksgiving. We were all too full to do it much justice but for somebody looking for a "traditional" meal, this will certainly qualify.

I haven't read through the entire thread, but I make Limoncello and give it away as Christmas presents. I use Everclear and dilute 3:1 according to a recipe that appeared in the Washington Post several years ago. I won't get into the vodka vs. Everclear debate. I want to talk about lemons, instead. At my local Safeway very large, beautiful lemons are available for 59 cents apiece. Fortunately, I have access to lemons (and limes) at a couple of ethnic stores in my neighborhood for either 3 for $1 or 4 for $1. Guess which ones are full of dye (which is almost immediately evident once you steep the peel in the alcohol)? Yup, the expensive ones from the Safeway. To get rid of any wax which might be present, I simply drop the lemons in boiling water for about 10 seconds or so. Gets rid of the wax, and whatever other nasty stuff is on there without changing the essential part of the lemon.

I always use dry marsala for cooking anything other than a dessert. The exception was a Cook's Illustrated recipe where they INSISTED that the sweet variety worked better than the dry in a "Chicken Marsala" recipe. THEY WERE WRONG! That recipe looks very good and wouldn't hesitate to use what you have.

When my brother first move here with his family, Clyde's in Georgetown was the most "kid friendly" place we could think of. Now, there is a NEW Clyde's on Seventh Street, just above the MCI (Verizon?) Center. Go there. An amazing transformation of what used to be a very moribund part of town. Lots of excitement and action.

Word.

Busboy, Honey, I love you to death; HOWEVER, you are trying to push the ocean back with a broom. Because our native language, Modern English, is a bastard child of two traditional languages (i.e., the dead Old English and the equally dead Latin), it just can't help but evolve at the speed of light. I have heard more non-English speakers than I can count complain about the multiple meanings of a single word. Just think about George Carlin's observation that over the public airwaves you can say "I pricked my finger." But, you cannot say, "I fingered my p**ck." YOU worry about the verbalizing of nouns, such as "source," and I worry about the complete breakdown of grammar and spelling because of the urge to abbreviate EVERYTHING, thanks to technology, BTW One thing I have learned is that, like perfect (and disappearing) manners, use of language will separate the wheat from the chaff. It has ALWAYS been so. Your job is to get that across to your children.

Ditto, ditto, ditto.

I was actually going to make some of the same points as Brooks, but he beat me to it and said it better, anyway. One thing to remember about Vietnamese food, which separates it from other Asian cuisines, is that there is a considerable French influence there--perhaps making it a bit more approachable to non-Asians. Plus, the largest part of the Vietnamese community in the US came here in a big hurry, with little other than the clothes they were wearing. Setting up a restaurant and selling "home cooking" to those who followed must have seemed a no-brainer. Of course, the rest of us benefitted from it, too.

Mr. Rosebud is far more adventurous than I am. There are just some things I can't bring myself to eat--if I know what they are . I expect we will find things to make all of us happy. Barbara

And tasted even better. ← Send over more Limoncello and we'll ferry you back out for more. ← Hey, I'm easy.

Thank you Andie and Fifi! This makes perfect sense (and you proved its efficacy, Fifi). The next time the soup's too salty (or something), I won't have to throw it out.

And tasted even better.