weinoo

That's like hundreds of pounds of potato salad worth of mayo.

A question for rotuts... What the hell do you do with all that mayonnaise?

What's your favorite store-bought brand of mayonnaise? Some like Hellman's. Some Duke's. Some (gasp) Trader Joe's. Some even go as so far as to like Kewpie the best (ahem). Me? Lately, I've been enjoying Duke's; I recently used it on a deconstructed BLT, and it was wonderful. Duke's and Hellman's and Best Foods' have similar ingredients. Kewpie has some other stuff in it. HELLMAN'S WEB SITE DUKE'S TRADER JOE'S KEWPIE VIA ASIAN FOOD GROCER Have at it.

Here's what happens when it's tomato season here, and I JUST CAN'T CONTROL MYSELF!

Allrighty - back to clafoutis. The incomparable David Lebovitz recently wrote about clafoutis on his web site. Forced me to go out and make me some. First, with local cherries. And then, with local apricots. And in a couple of different cooking vessels, though all in my Cuisinart Steam Girl. But, I didn't bake them with steam. That'll be my next experiment, I suppose. In the meanwhile, I liked the cherry clafoutis I made in a cazuela best of all. And I only changed Lebovitz's recipe a smidge. Clafoutis Season.

Good questions! Hellman's Real Mayo lists its ingredients thusly: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS. GLUTEN-FREE. Duke's thisly: Ingredients: Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Contains: Eggs Pretty close.

When life hands you this... Make these... Deconstructed BLTs, on classic NYC "Jewish" rye bread.

As a matter of fact, I remember a topic about coffee and salt. I find that a little fish sauce in my joe makes me good to go!

Buy a new samovar?

This happens to you too??!!

No doubt glass is better, but the larger point I think kayb is making is that we don't need no stinking badges fancy toys. . Bottom line - iced coffee's good in the summer. Make it and drink it anyway you can!

I still use the method my grandmother used 50 years ago. And she was making iced coffee drinks in the blender back then too. Nice and frothy - I think they have a fancy name now. Make more hot than you need, and put the extra in the fridge.

Is the butter still in the fridge? Cause that's a different topic.

You have to remind me how old I'm getting?

Godfather, Part 2? Seriously, though - looking forward to being jealous of all the stuff you harvest, can, jar, pack, mail, eat, etc.

Unless the resident is the president, like the one on House of Cards.

This one just got bought. Ebay.

And since Rafa mentions sherry - there's always a classic Bamboo. Makes you think you're drinking a grown-up cocktail. Here's the recipe from Kindred Cocktails.

The Americano Bolognese. Nu Lounge Bar, Bologna, Italy. 40 ml Rosso Antico 40 ml Martini Bitter 1 dash Angostura BItters or Rhubarb Bitters 40 ml Tonic Water Orange twist Lemon twist Shake Rosso Antico, Martini Bitter, Angostura/Rhubarb bitters & lemon twist with ice. Pour un-strained into old fashioned glass. Add the tonic and orange twist.

How about the Snakebite? 1/2 dry cider 1/2 lager Of course, this drink can seemingly go off in many directions.

I'll start. Rome With a View. Created by Michael McIlroy at Attaboy. 1 oz. Campari 1 oz. Dry Vermouth 1 oz. Lime juice 3/4 oz. Simple Soda Water Orange wheel Shaken with ice. Strained over ice. Topped w/sparkling water. Orange wheel.

I'm surprised rotuts hasn't offered that the reason the bread toasts so wonderfully is actually the Steam Girl!! Safe travels.

Some of the pictures look good, but man, that is a neighborhood that is not high on one to visit, if the OP is only in DC as a tourist for a short time.

Perhaps you can learn something by reading this thread right here on eGullet!

You might notice a few differences in this shot, taken a few minutes ago, with my phone...