Sthitch

A credit card ...

Like others, I do not think that you can make much of a meal out of parsley, but there are plenty of things that you can do to use the flavor and color. It is easy and fun to fry it. Simply heat oil to 350-375 throw in the leaves (make sure they are dry), fry them for only about 10 seconds, and then season them with some fine sea salt as they are hot. I also like to make parsley oil, fill a blender with parsley, and a nuetral oil, whiz, strain. I have also made a parslay sauce for fish. There is not much more to it than pureed parslay, fish stock, cream, and butter.

A touch off-topic and perhaps even controversial, but being a big fan of gender-neutrality, I've always objected to the term "woman," because it's derivative from the term "man."... ← The men- in mentor comes from the Greek and means "to think". I guess by automatically assuming that the word has anything to do with sex defies this meaning.

In the article it mentions that he was walking by before they had opened and Robert said "we are opening on Monday." It seems that invitation started it all. I have to say, I am a huge fan of Marcel's, and of Robert, the chef and the guy. I can think of many lesser places that the fine Dr. could have chosen to be a regular. I have never understood why this fine restaurant does not get more play.

There is one on King Street across the street from a TGI Friday's and caddie corner to a Popeye's. It is in the Skyline part of the area. That is the one that I frequent and enjoy. I prefer the hotdogs, my wife the burgers. I should note, I took your advice on the Deerhead two weeks ago, now that is a hotdog. Thank God the Lexus has a navigation system or I would have never found it.

You will want to reclassify your source. Before opening her own restaurant she was at Cashion's Eat Place and Morrison-Clark Inn. And I think she is a L'Academie grad. Anyway, I just looked at the Ben's Chili Bowl review. CAN'T believe it got 5 grease stains and Colorado Kitchen only 4. Now, Chef, don't take her head off. Clearly, she knows not what she does. ← err... Holly is a guy.

I can understand why he does not understand why people rave about 5 Guys, he went to the one on Richmond Highway, the one time I tried that location, I was quite disappointed by it. The only two that I have really cared for are the "Route 7" locations (old town, and Bailey's).

You can alway order it at http://www.bluebell.com/icecream_order.htm But it will cost you. With shipping $44.50 a gallon.

I second Lazy Sundae. They were once featured in Chocolattier magazine as one of the ice cream shops in the US they love.

I went to a Chaîne des Rôtisseurs event there at the beginning of Feburary and was knocked out by what RJ Cooper had been able to do in his short time there. The food was superior to what I had there just six months prior.

Zora, I think that the issue is that you have not had decent crab, or shrimp. I do not like G&M for the reason that you mentioned, it is filled with flavorless crab. When fresh blue crab meat is used and not overpowered with filler, binder, or seasoning it can be sublime. Lump crab meat has a more delicate flavor than lobster, and when fresh can be very sweet. As for shrimp, if you have ever had day boat shrimp right off the boat, and prepared very simply you will understand why people fell inlove with this food. Most restaurants serve farm raised blandness. I agree with you about picking crabs, but that is simply because I do not like to work that hard for my food.

I belive that The Prime Rib has the best Crab Cakes in the city, and are the best I have ever eaten anywhere.

I went to State Line this past weekend and was very disappointed. It is far from being on par with even a mediocre DC Liquor store. The selection was heavy on grocery store wines, and light on anything of interest.

Several years ago I sat next to Mr. Jeremy on a flight from Chicago to Paris. He is a very funny guy, but quite crude.

Most of the grapes grown at l'Enclos do not make it into either Latour or Les Forts de Latour, but are sold as generic Pauillac. I doubt that this wine is made with the pick of the litter of grapes. I am sure that it is a fine wine, as the worst part of the vineyard still produces very nice fruit, but it is not going to be close to a first or second growth.

How do you define a chain? More than one location? If so does that mean that Thomas Keller lost his drive for the "craft"? While his three restaurants have different names, they are owned by the same group. How about Ray's? Will that suddenly become nothing more than a place that is all about cash and cramming as many people through the door when the Silver Spring location opens? It is also silly to think that people who only have one location do not care about making cash, or for that matter that all of them care about the "craft".

Stephen, If I were a commercial landlord, I would prefer to have the chains as tenants. There is minimal risk, since they have the cash flow to consistently pay their rent, and do so on time. They also have professional facilities personal to deal with. There is little downside for the building owners to lease to a large chain.

They have three different types of ribs, and none of them are very good. They have Regular, Memphis, and Texas (beef ribs). As for sweetness in sauce, not every red sauce has to be either sweet or vinegar. I do not know of anywhere that offers vinegar sauce for ribs. I have never understood the sauces that have more sugar in them than a Slurpee. I make a number of different types of BBQ sauces, and for the three that I use on ribs, all have enough tartness to off-set the sweet. Otherwise you overpower the flavor of the meat, and smoke.

But the sweet does nothing to cover the boiled meat taste and texture of the meat.

I have not been to Famous Daves, but Ribsters is awful. The ribs swim in an overly sweet sauce, and they taste as if they have been boiled prior to hitting a grill. Just not palatable. I have yet to find ribs around here that are worth eating, that is unless they come off of my smoker.

Bill, I would take the Prime Rib's crab cakes and steaks over any in town. Ray's meat is very good, but PR is just better.

No, they do not advertise. There prices are fair, somethings are better priced than others. The best bargins are found on Saturday's, when they taste wines, they always offer them at a sale price, and sometimes include some similar wines on sale as well. The strength of the store is in Rhone, Australia, Spain, Bordeaux (actually one of the largest sellers of 1st growth in the country) and Armanac. If there is something from any of these regions that you are looking for, they most likely have it. The Australian selection is one of the largest you will find outside of that country and includes some highly allocated wines.

I would second this choice. The Saturday tastings are the best in or around the city.

Works well while flying as well. People never understand while I always wear a jacket when traveling. I have found that if I do not wear one I am much less likely to get an upgrade, window seat (my preference), or other benefits.

Since people buy them and refuse to have them tailored, or wear refuse to have the jacket retailored after their gut has grown.