rosebud

You're best bet would would be to check the hotels in the area, although none leaps to mind as being particularly memorable. Not sure how traditional it will be, but you are unlikely to get a better dinner on Christmas Day -- and would be hard pressed to get a better one any day -- than at Cordouroy, in the Sheraton 4Points in DC. It's a quick shot from Old Town, just across the 14th St Bridge and (if you know the shortcut) over to 12th. They are open, their number is (202) 589-0699, and I believe they have seats available. Search eG and you will find dozens of posts discussing the greatness of Chef Powers and his team. ← Our illustrious Forum Host beat me to the punch. You simply cannot go wrong at Corduroy (says someone who took an 85 year-old woman to Thanksgiving dinner there in the past few days). The hotels HAVE to be open on Christmas; but Corduroy is an independently chef-owned restaurant in a hotel. Trust me on this.

Well, I should start out by saying that hanging out with the Busboys is an experience in itself. I've been trying to come up with an analogy for their act, but haven't hit on the correct one. Let's just say that you all should be so lucky to be on a hunt for food with these two. Hey! I was introduced to Vietnamese sandwiches on this trip, for God's sake. I really enjoyed it, too. I was hit with such sensory overload just by walking in the place, that it was Busboy himself who spotted the crabs. I was busy being rather grossed out by the sea cucumbers, which aren't a vegetable, let me you. And, that was BEFORE Busboy lifted the top off the tank containing the frogs. I actually didn't see the crabs for $25 per pound, and wouldn't have bought it if I had. I was too busy looking for a sign that said "Dungeness." The problem for me was that the folks manning the seafood department had a bit of a problem with English (not unlike the problem I encounter at the meat counter in Todito's on Columbia Road, although with my very limited Spanish I manage to get what I want). Since the only supplier for live Dungeness crabs on the 'net charges over $100 for four of them, to see crabs this size for $7 per pound grabbed my attention and held it. The ones I bought were labelled "Canadian Crabs." What the heck does THAT mean? To complicate matters, the last Dungeness crab I ever ate was in California in 1972. I bought two of the "Canadian" crabs which totalled just about 4 3/4 lbs. I figured I could pick the meat out of whatever we didn't eat and make crab cakes or Newburg or something with the extra. Never happened. I steamed them, cleaned them, and then put the goods in the fridge until dinner time. Then I steamed them further, melted some butter, and put them on a plate with some other stuff. We ate all of it, although my husband mentioned that he didn't like to work that hard for his food. You can imagine this guy with those little Maryland blue crabs, can't you? I was imagining a completely hands-on dinner: Globe Artichokes, followed by crabs. All of it dunked in butter. Anybody else think this would be a fine ol' time? Needless to say, but I'll say it anyway, the next time the Busboys call and ask if I want to go with them to the Great Wall, or on a hunt for Barbeque, Vietnamese sandwiches, or anything else that crosses their minds, I'm game.

The Woodner. Personally, I miss El Palacio on M St. I loved their chile rellenos and toquitos. I haven't found anything around here to compare.

Tremor: Thanks for that link to the French Market Coffee Co. I've been drinking their Coffee with Chicory ever since I was in NOLA for a convention in 1988. It's kind of hard to find around here and I had never seen, nor heard of, the City Roast variety. So I just took advantage of their 6 for 5 online offer and ordered some. Brooks: I am one of your legion of fans and truly appreciate your taking the time to keep us informed on what's going on.

Yes, I have a Donvier. I like it just fine for the price (it was a gift ); however, you do have to plan ahead if you're going to make ice cream or sorbet because the cylinder needs to be in the freezer for a minimum of 12 hours. Otherwise, you will have to keep it in your freezer at all times if you intend to make "last minute" frozen goodies. Also, mine only makes about a quart so if I have more than that to make, it gets difficult to keep the thing cold enough to freeze two batches. Nonetheless, I make some pretty good stuff using it. It's all in the ingredients in any event.

While I would love to dig into this meal, I sure wouldn't presume to serve it to Charles and Camilla without consulting with the Prince's staff. I have a neighbor who was born and raised in Wales and she can't tolerate even a hint of chilies or garlic . My Puerto Rican neighbor doesn't care for chili peppers, either.

Have you ever seen the cookbook entitled "The Kitchen Casanova?" Sounds perfect for you.

OK, maybe I didn't make myself clear. The food matters only to extent that it doesn't embarrass the President and First Lady. They do go over the menu and use as many American foodstuffs and wine as possible. But, nobody expects the kind of food you get at the best restaurants in town. It simply isn't possibly given the facilities. It is being INVITED in the first place that matters. And, let me add, NOBODY, I mean NOBODY, goes to a State Dinner expecting a tasting menu.

Well, I have to defend what Busboy is trying to say here. (And not because I ate the "Brined/No Brined Chicken" at his house.) You need to know that the White House kitchen is not like the kitchen of your favorite "upscale" restaurant. It is really small and most of the food needs to be prepared well in advance. (Julia Child once commented on her dinner there and said that the food tasted a bit stale. I am paraphrasing here.) After all, they start preparing for CHRISTMAS in February. They need to prepare 40,000 (no, that's not a mistake) cookies, pastries and whatnot for the holiday season. The State Dining Room seats 120 people, max. If there was 130 people at last night's dinner, then they must have squeezed another table in there. (The Clintons held the largest state dinner in history by putting a humongous tent on the South Lawn and served 700 people for a dinner.) 120 course have to be served at the same time. The tastes of the President are paramount, no matter WHO the President may be at the time. It is well known around these parts that GWB really likes buffalo. The middle-aged folks reading this may remember the contretemps when LBJ got rid of the French chef the Kennedys hired for someone who was more sympatico with his Texas barbeque way of food. Trust me: if any of you are ever in the position to get an invitation to a State Dinner, the food is the LAST thing you will care about. Bear in mind, for the after dinner entertainment in the East Room, about 1,000 other worthies are invited to put on their finery and come for just that, and no food. Those of us on this site can't imagine this, but it is true: the food just doesn't much matter, unless it sends the "great and the good" to the hospital.

Boy! Does this thread bring back memories. My family lived in Germany in the 60s on an Army base and we had to lay in a supply of C rations. When our time there was getting short, it was time to start eating up this stuff. My parents, who rarely drank wine with dinner, always got a bottle to go with this crap. I and my siblings were too young to indulge in the only thing that would make the meal palatable. I can only hope that MREs are magnitudes better.

And if it makes you feel any less like The Lone Ranger-I still don't get cooking a hog to perfect and then chopping it up and pouring vinegar all over it as if you were trying to innoculate it from some evil disease. ← Brooks, I always knew you were a man after my own heart.

From your mouth to God's ear, Brooks.

Kevin: I did read and understand both Brooks' post and yours. I didn't make myself clear, obviously. While everything you say is true, my point is that to underestimate the desire that people have to get their businesses and lives up and running is a mistake. Yes, the local fishing fleet is ruined and many of those will take their insurance settlements and go elsewhere or do something else. Just as many food workers are dislocated (some are here in DC and the local restaurant industry is doing some serious outreach to place them in local establishments), along with all the people needed to do what needs doing as you outlined above, I have no doubt that a way will be found. I say this after reading about Paul Prudhomme and his plans. I think he has the wherewithall to put out the word about what he needs and I don't doubt that people will respond. There are people around the country who want to do something to get New Orleans back to some semblance of its former self, only better--people who didn't lose everything and are considering a sojourn down that way and maybe a new start for themselves. Yes, this certainly qualifies as a "Rosy Scenario", but I'm betting time will show that this will happen in less time than now seems possible. Barbara

Brooks: I am hardly going to disagree with what you have written. But, (there's always a BUT, isn't there?) there are a LOT of out-of-town folks there right now. Police from all over the country, including NYPD, as well as fire fighters and military of all stripes. I get the impression that the established, and relatively undamaged, restaurants (like K Paul's) are gearing up to feed these people, knowing that MREs can't compare with the cuisine of the region. How else to start maintaining what's been most famous and well-loved about NOLA? The people needed to do this, as you have so well outlined, will be there. Too many of them just haven't wanted to leave. And, as long as they as feeding the troops, so to speak, nobody is going to get in their way. There seems to be a lot of opportunity for those who are obeying the "All Hands On Deck" atmosphere. God, I hope so. Barbara

Actually this was originally $25 ...can be had now in stores for somewhat less ... I think that you got a bargain! ← Yeah, it goes right well with my set of "Mastering the Art of French Cooking" Vols. 1 & 2, also for $2.

DH just came home from a Yard Sale this afternoon with a 1984 copy of "The Commander's Palace New Orleans Cookbook." Probably wouldn't have paid the $2 if circumstances were different. Spent an hour or so flipping through it. Looks good.

FYI: This would be MOST appreciated at the www.gardenweb.com bonsai forum.

Odd (wo)man out here. But I came across a factoid some years ago in reading about a woman who spent nine months mostly throwing up everything. The baby was perfectly healthy, BTW. It seems that Ireland has the world's highest rate of Spina Bifida, which, we now know, is caused by a folic acid deficiency. However, that deficiency is exacerbated by something to do with an ingredient in potatoes and nobody eats more potatoes per person than the Irish. Bottom line, Malawry, is to take your folic acid supplements and don't overdo the potatoes--as in making them the basis of you diet. But, you knew that. Barbara (Yes, the one in DC)

While I am not a fan of Martha Stewart's cooking, every now and then she comes up with something very useful. For instance, in slicing gravlax: Her recipe called for using that pre-sliced "cocktail" pumpernickel--Hey! it works for me. She cut each slice of bread in half (so that you had a smaller, rectangluar piece instead of a square) and then used one of those half-slices to use as a measurement. In other words, you park that baby up against your nicely home-cured gravlax and cut the salmon across to fit the size of the bread and then slice the other way to slice a piece which will fit the bread wonderfully. Of course, this is for a party serving lots of people. BTW, she spread mustard on the bread first. I tried this the only time I made gravlax at home and I have to tell you: this really works and it is EASY. My only problem is that I don't generally have that many people to serve who like gravlax; otherwise, I would make it more often.

I went to the Post Office at 18th and Kalorama yesterday and noticed there was sign in the townhouse which used to be "Saigonnaise" that "Las Cantreras" was moving in and advertising Peruvian chicken. We'll see.

CORRECTION: I cannot in good conscience take credit for the zucchini. Craig made that from a recipe he found in Biba Caggiano's "Trattoria Cooking" (1992). He makes it for me from time to time (it's a little labor-intensive for him) because it's one of my favorite dishes in the whole world and it holds up well at room temperature.

Maybe my tastes buds are dead, but I really couldn't see much difference in the chickens. Of course, what skewed the results was that all three birds were perfectly cooked. I was surprised that I couldn't tell which was brined and which was not. I also couldn't distinguish between the two ice creams. I just know they both went superably with the chocolate dessert simdelish prepared. I had TWO helpings of that. Thanks to Mr. and Mrs. Busboy for their hospitality and to all the cooks. The proverbial Good Time was had by all.

Yes; especially the fresh, little ones from the Farmers' Market steamed 5 minutes and served whole with Hollandaise sauce. This idea came from Marjorie Kinnan Rawlings book "Cross Creek." I also combine it with onions, garlic and tomatoes. One of the great treats of summer.

Oh my, I think I have trumped EVERYBODY. I was the FIRST "Burger Chef" hostess (that I know of). The man who owned all the Burger Chef franchises in town--El Paso, Texas--lived on our street and when we had a Memorial Day block party, I asked him for a job. I had just graduated from High School (class of 1969, if you must know). He put me to work right away and why not? The job paid $1 an hour. You read that right--one lousy dollar. AND I had to work a split shift. I worked the lunch rush and the dinner rush--SEVEN DAYS A WEEK with no overtime and, God knows, no benefits. I was called a "Daisy Girl" and had a special smock which was a gold colored cotton with daisy appliques around the hem. He thought there would be a lot of publicity for this. Eventually, there actually was national promotion for their "hostesses," but that came later before the entire company disappeared under circumstances I never cared to investigate. After three months, I got a raise to a whole $1.10 an hour, because I actually got the purpose of the position, but I started college and wasn't interested. Imagine that! Needless to say, I couldn't eat hamburgers at all for YEARS after that experience. McDonalds was just coming into the market and everybody thought they were so much better. I still think fast food sucks really bad (except for Popeyes fried chicken--I am the middle-aged lady who gets a single spicy chicken breast to go when I walk home with my purchases from the Safeway. This is an inner-city neighborhood with an extremely "diverse" population. I stand out like a sore thumb and the Korean proprietor always looks at me with amazement). I'm just happy I don't have to work there.

OK, I'm going to have to revise my opinion of TJ's. I heard a commercial for them on the radio today . . . they have skinned, boneless, WILD Coho salmon (frozen, of course) for $5.99 @ pound. I'm going to have to jump on the subway and go visit them for some of that. Because I live in the middle of city (in a very "hip" neighborhood which, nevertheless, doesn't have wonderful food vendors), I have just become used to travelling around to find the best of everything. For example, my local Safeway sometimes puts crab meat on sale for about $10 per pound. For my husband and myself, I will make 6 crab cakes out of that pound and serve a dinner where we each get two. With the remaining two uncooked cakes, I will go to the Whole Foods and get two boned (!!!), farmed Rainbow Trout and stuff each with a crab cake. The trout is about $6 per pound. It just takes a little bit of thought and planning. I do, however, sympathize with those of you who don't have access to this kind of stuff. When my mother graduated from college at the age of 68 in El Paso, the whole family went down for the ceremonies and I planned on cooking a celebratory meal for the 9 people I had to worry about. I was astonished that I couldn't find fresh basil, and I had to go to I don't remember how many supermarkets to find fresh lobster--I wanted to make lobster risotto as an appetizer course. I had thought to bring some pine nuts, since nobody down there knew what I was talking about. And, I also carried a carton of mascarpone cheese and Italian Lady fingers to make tiramisu for dessert. I won't even discuss finding appropriate wine. The dinner was memorable and everybody had a good time. (The following week, my mother reported that a bunch of supermarkets were advertizing lobsters on sale. They must have ordered some after I visited so many making inquiries.) Go figure.