monavano

Anyone know when the Whole Foods on Duke St. is scheduled to open??

I've been watching the construction of the Whole Foods on Duke St. for quite some time now. Hurry up!!!

I think that's fair Kanishka. And, I love DCist and am glad I came across it.

Great first post John. Very insightful. I enjoy reading about food culture in other parts of our world.

You can't go to Pittsburgh and not get a Primanti Bros. sammich. It is an institution in the Steel City, and not to be missed. It's like going to Philadelphia, and not getting a cheesesteak. Or going to Buffalo, and skipping the Anchor Bar and beef on weck. Here's the website. http://www.primantibros.com/

Also, go to the end of this thread to get pics and reviews of one bloggers foray into the world of philly cheesesteaks. Great posts. http://forums.egullet.org/index.php?showtopic=45142

Here's a link to phillyblog.com. The thread will give you tons of thoughts and choices. My $.02 is to think outside of the Pat's/Geno's tourist trap box. http://phillyblog.com/forum/viewtopic.php?t=474&start=0

A nice "time caspule" of a cook book is the "Southern Living 30 Years of Our Best Recipes". It chronicles what was "hip' and "hot" in the 70's, 80's and 90's. For example; 70's- pimento peppers, country ham and red gravy, curry dishes (very cutting edge), and canned mushrooms were comming into vogue. Chablis and Burgundy were the wines of choice. 80's- Ceasar's salad, tuna, round steak, cooking en papillote and leaving the skin on mashed potatoes *gasp*. 90's- Tall food, sans salt and fat (uck), balsamic vinegar, bread machines, and bottled water (wish I thought of that first). The book mentions tons more. Anyway, it's a real trip through the history of many of our family tables, and offers the tried and true great selections from appetizers to desserts. My offering for these out of date foods is jello recipes. We had jello with fruit, cool whip, and molded varieties. I think they are replaced by the apparent come-back of aspics.

Charleston gets good to great reviews

My parents are 100% Polish (and Catholic). The pronunciation we use is Ga-Wum-Kee.

Thyme is great for chicken. I made one last week, and place a small onion chopped, lemon halved, thyme and parsley in the cavity while it roasted.

Help please!! How do you view the live chat? I have a link to the page, but don't see any live chatting. Thanks in advance Edit: I eventually got to the live chat page, but not until half-way through.

When I entertain, I place a small crystal shakers of salt and pepper at each guests setting. I want them to enjoy, which is what entertaining is all about. You pretentious people who get offended if someone wants salt, or pepper, or whatever have simply got to get over yourselves. I mean, how offensive and judgemental. A gracious host cares most that their guests are sent away fat, dumb and happy. Now that's when I know I've done a good job.

Ditto for me. I'm going to make some tonight, in fact. Go E-A-G-L-E-S!

You know Cigar, I feel the same way about getting a good Philly cheesesteak in these parts. The best ones I've had here have been made in my own kitchen! We're going to try the pizza there next time. Now pizza, that's been hard to find like Philly/Jersey/New York style. Believe it or not, the pizza I most enjoy around here is from Costco. Shocking, I know

I went to The Italian Store today and WOW!! a REAL hoagie!!! I can't tell you how great it was to walk into that place, and smells all the meats and cheeses melding together. The way an italian deli should smell. I had a "Philadelphia" hoagie. The meats were flavorful and fresh, topped with all the fixin's (hold the onions please). I'm from Philly and my husband is from NJ, where his cousin owns 2 hoagie shops. We can spot a fake from a mile away. This was the real deal. We also picked up some gnocchi and meat canneloni, along with a few bottles of wine which they were having a tasting of. And, some provolone for my Philly cheesesteaks which I will make at home tommorow while watching my Eggles play in the Superbowl. We took a ticket right away and were 22 away from being waited on. The line went quickly and orderly. They work fast!! Their pizza was extremely popular too. What a great day to sit out in the sun and enjoy a real hoagie.

First Kerry attempts to order a cheesesteak with Swiss cheese. Now Romney refuses to eat one. These Mass-holes really suck at cheesesteaks

REAL men eat cheesesteaks!!!

Since moving from Philadelphia, were there is a big Polish population, I have had to order homemade pierogies online. It's well worth it. I order in big quantities, because they freeze and defrost perfectly. Here are two, in my favorite order: www.buffalofoods.com This is a site which ships all things Buffalo, including Redlinski's meats and Nowinski pierogies. www.pierogiesplus.com This is a great place in McKees Rocks, PA, which is right outside of Pittsburgh.Here, Polish and Ukrainian ladies handmake beautiful pierogies. I couldn't have a Polish Easter without these two places!

Well, with the overwhelming preponderance of positive reports (on so many levels) about Eve, I am sure going to try it. I can't wait, and, if I like it (and I' m sure I will), I will post my accolades asap!! And I wouldn't take the "hype" comment personally. One person's hype is another person's lavish praise. Well deserved, it would seem

I'm a pretty easy going customer, who appreciates those who work in the restaurant biz. I just wouldn't want to put anyone off. My husband and I had dinner at the Majestic in Old Town last Friday, and the chef was making her rounds when I mentioned that her pastry chef Valarie( I believe) gets raves on eG, and we were practically licking the bowl of our bannana pie that evening! She seemed appreciative.

Burros basically trashed the restaurant scene here , in D.C., with her comment in the last paragraph. Yikes

"You know, Michael Landrum over at Ray's the Steaks has a way of dealing with diners "from" eGullet. He has this special "second-class" service reserved specially for them." Do you mean that mentioning you are a eG member gets you second rate treatment at Rays? Is it common for restauranteurs to "roll thier eyes" when one mentions eG? I'd like to know so I don't start off on the wrong foot.

Philadelphia is so lucky to have great Polish food! Here's a "go to" place: http://www.kielbasyboys.com/

I get several magazines which include recipes and wanted to know what others are out there which are informative and useful. Specifically, I like the recipe format in Martha Stewart Living magazine, where a complete meal's recipies are given along with a timing chart. Very smart. I also am recieving Cook's Illustrated and am finding it to be incredibly informative and practical. I'm very impressed and would recommend it.