C_Ruark

Just curious... anyone know what's in GR's recipe for stuffed squid? Probably not going to catch that from the show, in fact, I don't remember any footage. TIA - CSR

I second the anti-recommendation. I was extremely disappointed. I had a better steak at District Chophouse at half the price, and it came with mashed potatoes. For Tex-Mex I like Austin Grill, which has a location down near 8th and E, also Gallery Place metro. Really you could go anywhere in a three-block radius down there (Chophouse, Austin Grill, Jaleo, Andale, Cafe Atlantico, Rosa Mexicano, even Teaism) and not have a bad meal. Of course some are more expensive than others. ← YIKES, I retract my recommendations ! I was reporting on the Herndon/Fairfax area R's C and Morton's. Both are capable of bringing out food with little drama (at least that's my experience). These places are really that inconsistent, huh? (rhetorical question ). Thanks for the advice, y'all. Nothing like good, solid 2nd and 3rd opinions. - CSR

Busboy, This one's on my list to hit this month. Recommendations on what to eat? I've had a look at the website and the platings definitely get you hungry. Thanks, - CSR

BBQ- Old Glory (ph: 202.337.3406; casual; $$) in Georgetown is a good spot. Friday and Sat nights do get pretty crowded and might require a bit of a wait (30-45 min), but if you time it a bit early (6pm or so) you should be able to get in promptly. Of course, I second Rocklands (ph: 703.778.9663; casual; $$) as well. This phone number is for their newest location in Alexandria. TEX MEX - No good choices here I am afraid. Maybe "Rio Grande" chains? SOUTHERN & AFRICAN - Sorry can't help here. Cracker Barrel, maybe ? REALLY GOOD GRILLED STEAK - Ray's will be booked solid, no doubt about it. They don't take walkins as a rule. Hit a Morton's, Ruth's Chris or others as has been suggested. Feel like Kobe Beef? 2941 (ph: 703.270.1500; casual-upscale; $$$$) may work for ya. CRAB/OYSTERS- Cameron's Seafood Market (ph: 301.951.1000; casual; $) in Bethesda is a fave and it's usually pretty easy to get into. Now, I don't eat the shellfish (damned allergy), but I like the bivalves and everything else they have. DC Northwest's Black Salt (ph: 202.342.9101; casual-upscale; $$$+) rightfully deserves the high marks (I can't get enough of this place). Hope that helps, - CSR

Depending on how busy they are... Ray's the Steaks (dine be reservation only), Bankok54, or Black Salt are fantastic as well. (afterthought, Firefly is a can't-miss) ... oops, didn't notice the geographic preference the first time. Labanese Taverna is nice... My pref for Italian is Ristorante Bonaroti's (a few minutes south of Tyson's on Chain Bridge/123) - CSR

FG, Are submission guidelines posted? We're well past "next week" . Thanks - CSR

Went there two weeks back and got the Blue Fin Tuna (marvelous) after cruising through a seared scallop sampler that had a wassabe and a mango/red-pepper aioli (yum). Hope that helps. I'd like to know what the specials were, please. Tip: Ask for table #52, it's right by the kitchen. - CSR

JP, You thought the opening intro/dress-down has over the top? Is there a better way to expose the cast and demonstrate GR's expectations/level of standards? Hmm... looking back, it would have been much more fun to give each "a plate of trimmings" and let them have a go. [Question for all: what devilish little surprises would you throw on the trimmings plate? I'm thinking something like a live salmon, still flopping on the counter. That would set a nice "you've got to be prepared to cook anything" tone.] As for the structure of the show, the cast is getting off pretty light with two complete kitchens being assigned six tables each. That's not asking a lot (yet). Hopefully, they increase the tables in some fashion as the kitchens succeed in sending more covers. I just don't see the winner being able to survive as a newbie in the kitchen... non-cooking owner/manager maybe. But definitely not there when the line's getting slammed and the pass-through looks like the Beltway at rush-hour. - CSR

Gouda Smashed Potatoes with Speckled Aioli Serves 6 as Side. An iron skillet and one of Holland's greatest exports lend a hand to sprucing up this recipe out of my Gramma's kitchen. The yellow Aoili, seasoned with Allspice, makes this side an excellent compliment to any grilled food. Enjoy! - CSR POTATOES 3 lb Potatoes; redskin; medium; cubed (1/2") 1/2 Shallot bulb; minced 2 T Olive oil 3 c Water [+] 1-1/2 c Cheese; Gouda or Edam; shredded; firmly packed 1/4 c Creme fraiche 2 Garlic cloves; finely chopped 1/2 c Butter 1/3 c Milk; whole 2 T Parsley; chopped fine Salt and Pepper; to taste SPECKLED AIOLI 1 c Mayonnaise; room temperature Turmeric; healthy dash 2 T Oil; Black Truffle Juice of 1 lime; strained 1 tsp Allspice; finely ground 1 tsp Dill - garnish - Parsley; sprigs Recipe Notes: [*] - I prefer rather stiff potatoes. Quantities here are my personal choices, you are encouraged to adjust amounts to achieve desired consistency. [+] - Amount varies depending on equipment. Equipment: - Heavy Skillet (Cast-iron is preferred); Medium Heated - Colander - Bowls; 2 count; 1 transfer; 1 mixing - Fork; large (or similar device) - Squeeze Bottle + funnel - Chef's Ring; 3-1/2" diameter (or larger); lightly buttered before each assembly. Optional: - Ricer - Chef's Torch PREP METHOD - Potatoes 1. Divide cheese into two portions. 1 = 1 c; 2 = 1/2 c - reserve this portion for garnish. 2. In skillet, add oil. Wait until smoking before continuing 3. Add shallot; sauté lightly. 4. Add potatoes; brown all sides lightly. 5. Add enough water to skillet to just cover potatoes; reduce heat to simmer potatoes until fork tender. (approximately 10 - 15 min's depending on equipment) 6. Remove from heat; drain potatoes and place in medium transfer bowl. 7. Press potatoes through ricer into mixing bowl, reserving skins throughout the process which are added to the bowl. 8. Add 1 c Gouda, Crème fraiche, garlic; mix well. 9. Add butter and milk; set consistency. 10. Add salt and pepper to taste. 11. Incorporate parsley. PREP METHOD - Speckled Aioli 12. Combine mayonnaise, turmeric, black truffle oil, limejuice, allspice and dill into a squeeze bottle; shake vigorously for a minute. PLATING 13. Place Chef's ring on plate; spoon in potato mixture; level the top; carefully remove ring. 14. Sprinkle reserved cheese on top. 15. (Optional) Gently melt/crisp cheese with chef's torch. 16. Garnish with parsley springs. 17. Finish by drizzling aioli around potatoes in a desirable design. END OF METHOD Keywords: American, Dinner, Potatoes, Cheese ( RG1279 )

Gouda Smashed Potatoes with Speckled Aioli Serves 6 as Side. An iron skillet and one of Holland's greatest exports lend a hand to sprucing up this recipe out of my Gramma's kitchen. The yellow Aoili, seasoned with Allspice, makes this side an excellent compliment to any grilled food. Enjoy! - CSR POTATOES 3 lb Potatoes; redskin; medium; cubed (1/2") 1/2 Shallot bulb; minced 2 T Olive oil 3 c Water [+] 1-1/2 c Cheese; Gouda or Edam; shredded; firmly packed 1/4 c Creme fraiche 2 Garlic cloves; finely chopped 1/2 c Butter 1/3 c Milk; whole 2 T Parsley; chopped fine Salt and Pepper; to taste SPECKLED AIOLI 1 c Mayonnaise; room temperature Turmeric; healthy dash 2 T Oil; Black Truffle Juice of 1 lime; strained 1 tsp Allspice; finely ground 1 tsp Dill - garnish - Parsley; sprigs Recipe Notes: [*] - I prefer rather stiff potatoes. Quantities here are my personal choices, you are encouraged to adjust amounts to achieve desired consistency. [+] - Amount varies depending on equipment. Equipment: - Heavy Skillet (Cast-iron is preferred); Medium Heated - Colander - Bowls; 2 count; 1 transfer; 1 mixing - Fork; large (or similar device) - Squeeze Bottle + funnel - Chef's Ring; 3-1/2" diameter (or larger); lightly buttered before each assembly. Optional: - Ricer - Chef's Torch PREP METHOD - Potatoes 1. Divide cheese into two portions. 1 = 1 c; 2 = 1/2 c - reserve this portion for garnish. 2. In skillet, add oil. Wait until smoking before continuing 3. Add shallot; sauté lightly. 4. Add potatoes; brown all sides lightly. 5. Add enough water to skillet to just cover potatoes; reduce heat to simmer potatoes until fork tender. (approximately 10 - 15 min's depending on equipment) 6. Remove from heat; drain potatoes and place in medium transfer bowl. 7. Press potatoes through ricer into mixing bowl, reserving skins throughout the process which are added to the bowl. 8. Add 1 c Gouda, Crème fraiche, garlic; mix well. 9. Add butter and milk; set consistency. 10. Add salt and pepper to taste. 11. Incorporate parsley. PREP METHOD - Speckled Aioli 12. Combine mayonnaise, turmeric, black truffle oil, limejuice, allspice and dill into a squeeze bottle; shake vigorously for a minute. PLATING 13. Place Chef's ring on plate; spoon in potato mixture; level the top; carefully remove ring. 14. Sprinkle reserved cheese on top. 15. (Optional) Gently melt/crisp cheese with chef's torch. 16. Garnish with parsley springs. 17. Finish by drizzling aioli around potatoes in a desirable design. END OF METHOD Keywords: American, Dinner, Potatoes, Cheese ( RG1279 )

While his parents are Glasgow natives and GR loves Rangers football, Stratford-upon-Avon (where GR grew up) is hardly a Glaswegian suburb. It's in the middle of England (not so far from Birmingham and Coventry)!!! No brogue there. So are two brigades going to keep serving six tables each until both sides are attrited enough to merge into one? - CSR

High-five's Chef B. Well said - CSR

Not to get too bent around the axle on GR's bright-sparkly personality and the show's concept; if nobody's happy and buying, the restaurant (and ultimate you) won't get paid. This lot lacked speed doing anything. So what if GR gets to play "Drill Instuctor" for a bit! It's nothing personal, never is when you're payed to sling food. They weren't asked to think... just be a robots; listen to what's called, crank it out, a repeat. All they had to do was read a card to learn how to cook a dish, look at the pretty picture to see how it's plated, produce something close, and go on to the next order. Plain and simple. -CSR

Dude, I don't know what you people call it in English. ← ← Sorry for being over the top I was dropped on my head as a child and cursed with a knack for speaking more than a few languages beyond English. Just don't ask me to perform any math beyond balancing checkbooks. -CSR

Thanks back to you Max on adding links to the newgroups! I'm keeping your address handy when I've got wine and pairing questions. You're the man, - CSR

Ok, the geek answer here. In Hebrew, most nouns have a definite assigned gender and number. You conjugate verbs appropriately. There are however many exceptions to the rule where a masculine noun receives a feminine verb. This is the closest a Semetic language can get to represents the neutered gender common to most European languages. Ho'zreem ledeber al O'khel. - CSR

"Classical Arabic" ? I think we're talking about Modern Standard Arabic, the form used in news and official state correspondences... no such thing as a classical form of Arabic (unlike that much hated and difficult measure used to describe medical conditions). Someone remind me again... is the arabic letter "G" a zh'iim or a g'iim or j'iim. Can't remember... . JK. So, to get back on topic. If y'all have a Harris Teeters grocers in your area, head over to the soup isle and have a look around. In a brown lunch-bag type box (can't remember the vendors name), I actually found a box of soup labelled "Pasta Fazool". If I remember, I'll take my digi-cam in and snap a pic of this atrocity. Later, - CSR

I'd like to know that one for sure! Is it Yeer-ows? ← The last one if you are on the island of Crete . -CSR

Would be nice to see HK's target menu for each episode (flash it at the beginning, post it on-line, whatever) so that we can get a sense for how everyone's performing. As far as faves... can't make a call yet. I hardly saw blue brigade's plating, cooking, mess-ups, etc. - CSR

My point made ... We don't like that lot. On the other hand, I might try playing around with the turkey tacos. Anyone got a fave recipe? - CSR

And he was right in doing it!... at least in theory, though I probably wouldn't yell at an actual paying guest like that . Maitre d's are there for a reason. - CSR

Sise, you're right. HK was not too far off the mark for classic Ramsay. I am big fan of GR, his cooking, and his UK shows (I think they're hysterical). This after have been introduced while he was in tenure at Aubergine. Last night, he gave a set of simple tasks - listen to the calls, do your job, cook & send a table's order quickly and correctly - or at least close enough that people might actually eat. That's not too demanding IMHO... so, of course there weren't any "Geez, I didn't see THAT coming" moments, except maybe one... producing top-shelf risotto is definitely not a task for the novice, yet I have NEVER seen it completely stick to the plate. In spite of the shoddy Survivor/Apprentice/Iron Chef/Contender/<every other reality show's quirks> TV production, I just might keep watching to see what Ramsay throws at the group. Regards to all, - CSR PS - Someone please tell me where "Executive Chef" Chris is currently working so I know where not to eat. Can't trust someone, and EC no less, who won't name their restaurant and can't decently sear tuna (at least, that's what it attempted to look like). edited some typos; skipped my morning coffee, sorry guys.

Orangina is my sentimental fave.

You can use polenta if you're in a pinch! - CSR

Hey Gordon, [Edited this entry after seeing your post upthread. Missed it on my first reading. ] Apparently, you guys in Rochester have something going. One of my coworkers claims Nick Tahou's "Garbage Plate" is a must-have. He's even got a poster (old advertisement maybe?) in his office. - CSR