dave88

Blame it on FTV. Well, not entirely. Along with the increases in popularity, advertising, and stock prices of 'darden group' and the similar, what place does a 'chef' hold in todays food society? Does the 9-5'er care? Is it a serendipity to find that the more corporate the US becomes, the fewer 'chefs' we see? Is the dude refrying fajita crap at Taco Bell a chef? Is the f*cker who reheats the 'chicken vino bianco' at Olive Garden a chef? DO MOST PEOPLE CARE? NO! People just want to eat. They don't care about food. I'm sick of this fat-f*ck ignorant sh*t. I'm moving to Europe --or New York. p.s. what makes keller better than robuchon? what makes c/w spencer less popular than bourdain? signed, fed-up

Scope digestif or not, Limburger & onion is a nice one.

peanut butter & jelly --ahh, sure. Tho i have enjoyed an occasional peanut butter, tomato & mayonnaise on toast (sometimes an add of bacon).

Someone mentioned liverwurst and bread & butter pickes a week or so ago and flooded my memory banks with those combinations of flavors. What are some nice, classic combinations that have withstood the tests of food trends? Fish & cucumbers Smoked salmon & scrambled eggs Pork & apples (fruit in general) Apples & cheddar Eggs & Benedict

Last year during a coast to coast 20 day road trip (not enough time) I became a connoisseur of beef jerky. The best I found was just outside of Yosemite at a Texaco and in Wisconsin at a place called Held's. Both were handmade or "artisinal" or whatever --I mean not slimjims.

Where is this place?

like the liverwurst & bread & butter pickle combo, limburger & onion sandwiches are also quite a tasty combo.

Remember this?

The "critic" participates in hot-dog eating contests. Nathan's sponsors the biggest hot-dog eating contest in the USA. Draw your own conclusions.

This place is the biggest Japanese restaurant secret in town. I live next door and it took me 6 months to realise it was a resturant! It's hardly obvious, even when you walk straight in front of the entrance. Very small, very expensive, great quality, definitely recommended. Many times I have seen diplomats from Germany (their embassy is about a half mile away) and French (about a mile) subtly entering or exiting. There is a sushi take-out above (that I believe is affiliated with Makoto), and I'm happy to say I visit at least three times a month. They even have a weekday lunch special for $5.95 (eat-in only) that is simply great, great value.

I agree.

Damn you. Liverwurst sandwiches 'n bread and butter pickles. I've had 4 sandwiches today since I read your post. A GREAT combo I had long forgotten about. What brand liverwurst do you use? Thumann's braunschweiger, for a while now. Really really good. What brand do you use? Basic 'Kahn's "Bavarian Brand' braunschweiger"' (Washington DC Safeway option). Mayo and b & b pickles as per your post. My mom used oscar-meyer (ok, i suppose) liverwurst. Excuse me if i claim the combo as comfort-food.

If you're trying to bring down the house --might as well go to Inn at LW. At least Washington's in the name....

There's a 'cluck-u' in the wash. dc area too. Hot Stuff Pre-'pluck u', btw

I had a bag of fritos. They were those Texas-grilled fritos. These fritos had grill marks on them. Hell yeah, reminds me of something, when we used to fire up the barbeque and throw down some fritos. I can still see my dad with the apron on, better flip that frito, dad, you know how I like mine.

Damn you. Liverwurst sandwiches 'n bread and butter pickles. I've had 4 sandwiches today since I read your post. A GREAT combo I had long forgotten about. What brand liverwurst do you use?

On PA Ave. between 7th & 13th sts. Basically where the chili cook-off takes place. Info. here

Actually, Tyler Florence knows more about paella than anyone from Spain. In fact, anyone at FTV knows more about food than the rest of the world combined. When I was living in Spain, the words "Cajun" and "Tyler Florence's recipe" came up so often, I thought I was high from the crocus stamen so described as "saffron" from the writers at FTV. Please release me from this indignant state.

Spelt? Quinoa? Corn? Give me a break! Actually, I would rather have dumb and dumber. Pasta is pasta. "Alternate" pasta is some lame attempt at trolling.

I agree. It's funny how people seem not to address these points! The interests lie within the soy/agribusiness lobbies! Again, the whole soy/agribusiness industry is in question here. These flourishing corporate monopolies are the single most influential factor in the way people make decisions.

Didn't read all the articles so excuse me if they were discussed, but the whole soy lobby destroyed the "tropical oil" --a term they coined-- industry because of the lack of market share to be gained by the importers of "tropical oils." Tropical oils refers to oils made from palm, palm kernel and coconut oils. In the 1980s, the American soybean industry was worried that foreign tropical oils would replace their oils and take money from the American farmer. So a public relations firm working for the American soybean industry was concerned that "tropical" oil sales were going to surpass soybean oil as the number one fat. So many foods appeared with the label "contains no tropical oils." Later the U.S. Federal Trade Commission made that label illegal because there was an implied health claim that tropical oils are harmful and there is no evidence to back it up. In fact, the total amount of tropical oils in the U.S. diet was about 2%; substituting the most unsaturated fat would have a negligible effect on serum cholesterol. The whole issue was a trade war and not about health effects. Tropical oils are used in foods for functional reasons. They are excellent for shortening because they don't get rancid easily, they produce flaky pastry and good color on fried foods, and they don't give a greasy feel to crackers. It is difficult to substitute most other vegetable oils for the tropical ones because their polyunsaturated fats have a short shelf life. To prolong the shelf life, manufacturers convert soybean oil in your food to partially hydrogenated which is harmful to your health because it may increase your risk for a heart attack and certain cancers. The amount of tropical oils in the U.S. diet is so low that there is no reason to worry about it. The countries with the highest palm oil intakes in the world are Costa Rica and Malaysia. Their heart disease rates and serum cholesterol levels are much lower than in western nations. This never was a real health issue. The whole food supply is controlled by a very few GIANT corporations able to manipulate people for their benefit. These corporations are basically untouchable by any legal means --witness the tobacco industry (aka RJR nabisco) and its ability to fend of settlements for billions of dollars without even batting an eye. They still thrive in spite of all the deception.

Yes, Black Cat, Black Cat... little change for the homeless...... Correct --not the 9:30

Actually, FFT has been reencarnated albeit much smaller in the new 9:30 club. They have about 6 tables and iirc only serve a limited menu, though still veggie of course. Seems mostly to be a place to get a pre-show bite.

Pistachios

The pawpaw's I collect are exactly the ones shown in the link Guajolote and I have provided. In this area they are also called custard apples. Really, because of the seeds, they don't have a lot of meat yield for the weight of the fruit, but the ability to have fresh "tropical" fruit available perfectly ripe --and free-- are very worth it to me. I think they're very tasty, too. It's interesting to me is the fact that so few people here know about 'em! I believe the pawpaws found in my area are endemic to the US, but I'm not 100% sure.