divalasvegas

Oy, what a shonda to even think of a porkathon! Now a shtup-a-thon, that's more like it! True to my tribal roots, shtup-a-thons and even noogie sessions are often followed by trays of smoked fish, onion rolls, cream cheese and extra-pulpy orange juice. We save the fried chicken for more sedate refueling sessions. Now Diva, darling: just what is a "Shvester," anyway? You couldn't mean schvartze, could you? ← Excuse me Fresser but that's LA SHAWNDA to you, okay?

Oy, what a shonda to even think of a porkathon! Now a shtup-a-thon, that's more like it! True to my tribal roots, shtup-a-thons and even noogie sessions are often followed by trays of smoked fish, onion rolls, cream cheese and extra-pulpy orange juice. We save the fried chicken for more sedate refueling sessions. Now Diva, darling: just what is a "Shvester," anyway? You couldn't mean schvartze, could you? ← Hard to believe I know but I know very little Yiddish. And the thought of..................................... .............................. has me feeling somewhat verklempt. From my limited research Shvester is Yiddish for sister. Unfortunately, I couldn't find any Yiddish word for "sistah" so that was as close as I got. Doesn't schvartze mean "black?" I remember an interview with Arnold Schwarzenegger when he explained the English translation of his name. He said that the first part, Schwarzen meant black and that the second part meant plowman or farmer I believe. Now go and tawlk amongst yourselves.

Soups, especially when I'm not feeling well, from Asian cultures (even though I'm sure some of these are not exactly authentic) Hot & Sour Egg Drop Wonton Shrimp Dumpling Pho Hot Pot Tom Yum or Tom Kha Yes even that big bowl of cheap, instant Korean-style ramen you find at convenience stores that's pretty spicy and tasty. A Thai soup that when it was served looked like a cup of nothing, at least visually, but turned out to be one of the most flavorful delicious soups I've ever had. No idea what the name is. No miso soup you say? Well I really wanted to like miso soup (this was eaten during my first encounter with sushi which I now love). Found the taste okay, but it seemed to upset my stomach. Went back to the same place, but this time didn't have the miso soup; no stomach upset. Ever heard of anyone having that type of reaction? Edited for additional comments and grammar.

You've alluded to this yourself in succeeding posts, but I'm going to wager that your family hails from the Deep South. Yes, all the foods you love are "slave food," according to the food anthropologists, but there is significant overlap between "soul food" and "Southern cookery," and how could there not be? After all, most African-Americans either live in or can trace their ancestry back to the former slave states, and all but three of those--Delaware, Maryland and Missouri--are in the South (though you can find pockets and remnants of a more Southern way of life in even these three). In many wealthy Southern homes, the black house slaves were responsible for the cooking as well, and such skills as well-off white Southern women had in that department were as likely as not transmitted to them by the slave cooks. I will also wager, however, that your Southern ancestors, if indeed Southern they are, did not come from the upper strata of Southern society. For even though barbecue crosses all lines of class and race, some of the other dishes--especially the greens--do not. Exploring this a little further: What's your attitude towards mayonnaise and Tabasco sauce? ← Very clever, you are. You would have won the bet! Yes, white trash abounds in my family tree. I think the white trash subsistance farmers had as much a right to nourish themselves as the slaves, and could actually be pretty creative when facing the delimma of feeding a houseful of field hands (who happen to be children) with an egg and whatever you could spare from the pantry until spring. Although there is an equal dose of magnolias in this same tree, and I am DAR AND UDC, through coercion, not choice! Rest assured, I have 7 "great grandfathers" freaking documented on the rebel side of the cause, and as many who dodged the draft during the war between the states. Also, thanks to the D of the A Revolution, I am the descendent of three, yes three, members of the original bunch that threw that little party. I just describe it as a LONG line of rebels! The trashiest side of my family, has a state senator to brag on. Yes, upper and lower strata intermarried in the deep south. Of course, much of that happened during the depression, or in the economic woes after the Civil War. Now, Mom was not real keen on the odor that collards perfume the house with. But Grandma, her mother? Get out of her way and don't get between her and the pot! Tobasco? Would rather have hot, pickled pepper sauce, homemade from the season before, on my greens, or most anything else. I love the bite of vinegar. Mayonnaise? Hate it on the sandwich, would rather eat one dry. Seriously. But in a salad? Miracle Whip or homemade. Now, tell me what you think, young man, of the results of your exploration. I am very curious. ← annecros that is so simultaneously hilarious and enlightening. You've already previously mentioned several of the "lucky" foods I'll be making for New Years: chitterlings (with maws of course), greens definitely with ham hocks, cornbread, potato salad (yes some Miracle Whip will be involved), and black eyed peas, again with some kind of smoky pork product. Why it will be a veritable porkathon at my house (no not that kind of porkathon; minds out of the gutter please!) However, ahem, how do I bring this up politely? Actually I can't so I'll just say it and once again ask that MarketSt.El/Sandy backs me up. It is entirely possible that your "inner Negritude" may have some genetic basis. Even though it could be downright dangerous, secret interracial unions were not uncommon even in the days of the Civil War. Of course, that's not the kind of thing that gets brought up at the dinner table, especially in a household with its DAR leanings. Now as for you Fresser and your current "condition" (as well as other things) we'll all have to put our heads together and design a very special twelve-step program just for you! And as for me, I'm having the opposite problem. Lately I've detected the unmistakable small voice of my "Inner Shvester" yearning to breath free. Oy.

Thanks so much for your insights and advice Busboy/Charles. That's exactly the type of guidance I was looking for. I have to admit to being a bit disappointed that the list of restaurants is not very diverse ethnically, but I chalk that up to the fact that a lot of "ethnic" restaurants are very affordable anyway and really can't justify participating in restaurant week. Kaz will definitely stay on the list. I've heard some grumblings about Galileo as well, so off the list it goes. La Chaumiere (mmmmm, cassoulet) sounds great. Rasika sounds like a winner as well. And any advice that keeps me from waiting in a long line (Hank's) is deeply appreciated. I vaguely remember someone mentioning Zengo; I'll check out their website. Thanks again.

I don't know if everyone from our area is out of town, has their nose to the grindstone, or passed out from early New Year's celebrating, but I humbly ask for/really need your guidance. I have chosen several restaurants from which I'll probably pick 3 or 4 that I'd like to visit during DC's Restaurant Week. They are: Courduroy IndeBlue Kinkead's Les Halles Taberna del Alabardero Galileo TenPenh Kaz Sushi Bistro Hank's Oyster Bar The only MUST GO restaurant on the list so far is Courduroy. My tastes are very eclectic and I'd like to have very different dining experiences at each of the 3 or 4 I choose. In other words American, American, American would be a definite no no. I know that many of you have dined at these establishments so please let me know which of the above in your opinion should be: - A Keeper - Jettison - A Roll of the Dice And most especially, say why you feel the way you do, pro or con. Feel free to be brutal as to my choices. (Slipping on my asbestos pj's as we speak.) BTW, WHERE THE HELL IS EVERYBODY!!!?? Edited for punctuation (how anal is that?)

Here's Julia's Empanadas' online menu jm chen and you're right they're $3.00: Julia's Empanadas Menu I must say though that they are definitely affordable and my coworkers really like them, I'm not too fond of their empanadas, at least the chicken one and the dessert one. The crust and filling were too sweet for the chicken empanada, the dessert empanada seemed to be filled with some tinny tasting fruity glop (mango/guava/peach/who knows?), and they were baked--I like mine fried. But like I said, my coworkers like them and they pretty much think I'm a food snob, so go figure.

Busboy I think you're assessment of what the magazine reviewers were trying to achieve for their readers/potential tourists was dead on as in: Please dear God, make sure I don't have to visit any "strange" neighborhoods with restaurants serving "weird" food and be surrounded by people that don't look "normal" or "talk funny" LOL. The only two places I've been that you've named above are Lauriol and Ben's Chili Bowl: Lauriol's -- I went recently with a bunch of co-workers; had a great time because of the company. It's pretty daunting to think that this place was ever voted best Mexican food in Washington, DC, especially after sampling Mexican food in California and Texas cooked by ACTUAL MEXICANS, something I've never come across in this area. Loved the rainbow margueritas, but I cannot wrap my brain around underseasoned Mexican food--bland guacamole and beans, so-so ceviche, truly dreadful flavorless fried plaintains (had to put my foot down and send those back), pretty good salsa though. Ben's Chili Bowl - I think I'm somewhere in the middle of you and HollyMoore. I really like their half smokes and what can be wrong with grits, eggs, and fried pork products for breakfast? And while I think their chili is decent I think a lot of cooks on this forum could give their chili a run for its money and in that aspect I have to agree that it's somewhat overrated and not as cheap as it should be. Pardon me, but I still think of its location as being in the "hood" in spite of the million dollar condos. But dear Busboy, Ben's chili is "nasty"? Say it ain't so.

Anyone want to weigh in on Tom Sietsema's best 10 cheap eats in the Sunday (12/25) edition of the Post? Tom's Sietsema's Top Ten under $10 Choices While they're not all in DC, six are and of those, several are Metro, a good walk or a short cab ride away from our "main attractions."

Beautiful photos ulterior epicure. Added to my ever growing list of resolutions for 2006: 1) Figure out how to post photos. 2) Dine in more restaurants/cook food worthy of photographing.

Thanks GG these look delicious. However, I was wondering why no usage of pear or apple flavors? I was thinking of some dry sparkling wine/champagne, ginger liqueur, pear eau de vie, maybe a little pear juice, with a garnish of orange zest? Not as gorgeous as these but perhaps a bit more seasonal. Now where can I buy those glasses used for the poinsettia cocktail?

Damn Sandy you been doin' some good eatin' lately--coleslaw with apples, no less. I think I'll have to make a trip to New Jersey and hang out with you and Gary. BTW, do you have any straight brothers? I mean, hook a sistah up why dontcha? Merry Christmas to you and yours.

Hello Ling, that recipe, along with the other tips here, sounds delicious. After reading your yummy description of eggnog creme brulee and I wonder if you could provide a little more information on how to make that dessert properly. I assume that it is baked in custard cups in a water bath. What temperature and for how long? Also, I have a crappy old oven with one of those broilers that is at the bottom of the oven (and no blowtorch, BTW). This is what I would use to create the caramel topping. How much and what kind of sugar do you use to create your topping. Lastly, after the custard bakes do you need to chill it before putting it in the broiler/blowtorching it to create the topping? Sorry to pepper you with so many questions, but if not on Christmas Day, I'd like to try this recipe soon. Thanks so much for any advice you may have.

My dad was the cook in my family, and I don't recall him making tuna casserole that often. (What I do remember is his buying frozen rabbit every so often and serving it fried. Yes, it Tasted Like Chicken, only a little gamier and much saltier.) BTW, your mom sounds like a wonderful person. ← Many thanks Sandy from both me and mom (Mae Alice). Now, where's that green bean casserole antidote?

Aw, s**t, Diva, now you're making me have to come out of the closet and reveal my Inner Oreo! My grandma on my Dad's side, at whose house I ate Thanksgiving dinner every year from when I was old enough to remember until the day I left Kansas City for good, fixed only pumpkin pie for dessert. I didn't taste sweet potato pie until my teens, when I went to a feast at my Aunt Elaine's (one of Mom's two sisters) where it was served. I must agree with you on the relative merits of the two, but I'm afraid the cultural imprint left by Grandma Smith is way too strong for me to overcome without concerted effort. However, you may contribute to that effort with a decent recipe. ← I don't mean any harm but, YOUR INNER WHAT?. Poor thing, no sweet potato pie until your teens? I happen to like pumpkin pie, but almost never saw it growing up (my mother never baked one). People would kindly but ignorantly give us a pumpkin pie and of course demonstrating our best Southern manners, we would thank the person (hint: they were NEVER Black) put it in the back of the refrigerator, where it would sit for a while (few weeks) until one of us "discovered" it after it had gone bad, so we had to throw it away. To throw it away immediately would have shown bad manners and ingratitude. But if it had spoiled, well that's another thing. It was sweet potato pie all the way growing up at my house, in my friends and relatives homes, our minister's wife's home, etc. My family still hates pumpkin pie to this day and considers it odd that I like it. But sweet potato pie captured my heart. I still make it the way my mother did--at least I try--but it's from memory. I'd be happy to try create a written recipe for it, but to be truthful it there'll always be something missing: her.

Au contraire, my fellow monotheist. Tuna casserole is a staple dish in the Jewish household as well, prepared with Creamettes elbow macaroni, tunafish cream o' mushroom soup and (of course)...frozen peas! I must have consumed this dish once a month growing up in the Tribal 'hood of West Rogers Park in Chicago. And yes, green bean casserole held its honored position at the Fresser Family Thanksgiving this year, with my sister preparing the back-of-the-label dish. ← Regarding the tuna casserole, just to clarify things Fresser and everyone else, indeed this dish is Minnesotan, Norwegian, Swedish, Lutheran, Catholic, Jewish, Baptist, Black and White. Not at all the line drawn in the sand that is green bean casserole. My mom made this for us growing up. She had been a cook (in hotel restaurants and homes) and a housekeeper. Actually, I really loved and craved this dish, but only when she made it. The only difference is--Sandy please back me up here--that Black folks "refined and perfected it." At least my mom did.

Thanks so much for posting this chappie. I kept trying to remember the name of the restaurant that put on a real oyster blowout event in the Fall. Considering your unfortunate dark alley incident, perhaps "blowout" is not the most best descriptor. Well, at least PETA would be proud, you setting them free and all.

Speaking of forays, mizducky please don't get me or Sandy started on sweet potato pie vs. pumpkin pie!

Ohmigod, no! NOOOOOOOO! Gimme your hand right now! Let me pull you back from the brink! Now go lie down while the urge passes. I'll whip up some macaroni and cheese for you; that should make you feel better. I'd rather die first. Or even eat Green Bean Casserole. ← Feeling weaker..... must hang on, must find antidote. Maybe these will work: grape KoolAid (with lemon), fried bologna/baloney "sammich," perhaps a few "skrimp," fried okra, hoppin' john, hot wings with "mambo" sauce .......................... DAMMIT nothing's working! Still want to make that damn casserole................... Wait a minute, where's that Colt 45?

Thanks Jonathan. I supposed the price brings the topic back to a point origamicrane touched on upthread about the community from whom the cuisine originated, especially if the dishes being adapted/updated are extremely more expensive to dine-on than the original. Say for instance the $100.00 fried chicken dinner.

Sandy like you, I didn't grow up with this delicacy, never had it at anyone's home even during holidays, and I've never made it. Yet................... I have to admit to having a morbid fascination with that Campbell's soup commercial, for years now: the way they lovingly pour the soup onto the casserole (always looks better than the way it looks in reality), those crispy onions on top, even the fake steam rolling off the top, served to a table full of happy, smiling C____________n people. I had only thought about making it but now................ ...............now you come along Sandy with this topic.................... and now I feel myself going over the edge..................... now I actually want to MAKE this for Christmas! Normally, it would be collards, or mixed greens, or old school green beans, and in addition to those, peas and carrots. But thanks to you I'll have to go out and buy frozen green beans, canned fried onions, Campbell's Mushroom Soup and whatever the Hell else goes in this casserole! Damn you, man, damn you! What's next brotha': telling everybody Black folks' secret handshake?

But apparently there were more than a few whose experiences left much to be desired: Pengelley Reviews BTW, how much is £55 (price mentioned in the review) in U.S. dollars? Seems to be the price per person.

Thanks for the information rosebud. Everything I've heard about this establishment has me really looking forward to restaurant week as well. Twice that week? Sounds great. Busboy, thanks, I've PM'd fero for more information. Can't wait to go.

Hot, greasy breakfast food, either cooked by me, Denny's or some diner. In addition to the grease, must include protein, fruit juice and butter/grease laden slathered starch. Some combination of the following, taking at least two from each group: Protein: eggs cooked any style but never overcooked and no crispy, papery bits; cheese -- nothing fancy. American, cheddar, swiss, jack. Ham, bacon, scrapple, sausage, steak (medium rare). Additions such as sauteed onions, mushrooms, peppers fine but not mandatory. Starch: Hot buttered toast or english muffin, grits with rivers of butter (cheese too sometimes), pancakes again with unholy amounts of butter and maple syrup, home fries (not those shredded potato things). Beverages: Cold orange or apple juice, coffee, tons of water, and--if eating pancakes or waffles--whole milk on the rocks. Appropriate amounts of Tabasco and Texas Pete hot sauce. Add a b-complex vitamin and a beer if in really bad shape.

Thanks docsconz. Even more of a bargain during Restaurant Week in January 2006, since they'll have a fixed price lunch of $20.00 and the same for dinner for $30.00.