weinoo

Asparagus & dried porcini risotto. Used an asparagus stock I made with the ends and peels of the asparagus (+onions, leeks, carrots, celery, herbs), and also used the soaking water from the porcini.

Yeah, we ended up liking Le Diplomate more than we thought we would. It's a great version of Balthazar.

Yikes. Anyway, our favorite became Red Hen. We're not in DC at all any more, and haven't been since November, but Red Hen it was.

Not necessarily. In-house inventories tend to change a lot faster than on-line updates. In any event, Astor and the others mentioned above are a good start. For hard-to-find bitters, Kalustyan's has a quite large selection.

To me, there are very few perfect cocktail pairings with food. But, Martinis with oysters works nicely. And Negronis with, well, bar snacks, works too.

Well, biochemistry probably made that hot dog, so... I like Nathan's, but they really need to be the natural casing variety, which are harder to find. They just get a little extra snap from that. Last night... Chicken and chorizo paella, with a nice soccarat (finally!). To snack on, while enjoying our Bamboo cocktails... Mini sweet peppers. 1 lb. bag for $2. Roasted in Steam Girl (w/o steam).

I believe Ms. Saunders now calls Washington State home. But I'm sure she occasionally checks in to the mother ship.

I bring my own Searzall.

And we still go? Here's why... Full article.

Exactly - well said.

"Shanghai" Noodles w/ King oyster and enoki mushrooms. Shanghai baby bok choy w/ garlic and ginger.

What makes you think that your wine won't last 2 or 3 days?

Thanks - I'm pretty sure the zarus (I have a pair) were bought at one of the restaurant supply stores that abound in my neighborhood...likely under $10.

Well - $8 cocktails cracked me up. But - this bartender is a friend, and he's got it right...and The Up & Up is awesome, by the way.

At home...

Soba salad w/ikura.

Properly?

We prefer not to have the weight of the world on our shoulders when we go out to eat. As does everyone we go out with.

A Manhattan "up" is hardly that awkward of an order, is it? How can they possibly say no to that?

You're the customer, do as you please! I often tell a bartender how I want my Martini...sometimes 3:1, sometimes 2:1, sometimes 50/50 with orange bitters and a twist, etc. But if I'm ordering a Manhattan in a good cocktail bar here, or at a restaurant that has a real bar, they don't have to be told how to make it - though they will ask me if I want a twist or cherries, which is good bartending. But one thing you'll never see in one of these places - a Manhattan served on the rocks - that's not correct.

This is a crock. I shop for much food stuff at whole foods and go to a closer, "regular' supermarket for kitty littler and other dry goods. What can't you buy at Whole Foods that forces you to go to a "regular" supermarket?

Zaru.

The shame, Paul.

What Paul said. I find myself using my copper more nowadays, because I have a bunch of it and figure that since I have it, why not us it every day, if possible? I also recently bought (on sale, at a great price) a Falk 1.2 liter beauty, and I use it for stuff as mundane as oatmeal in the morning. But, when I'm making an omelet, my $20 T-Fal nonstick serves me just fine.

If they're going to pretend to teach via videos, then they should teach, not just produce slick garbage. This stuff has been done to death - even here, on eGullet, as a matter of fact, and I'll continue to rail against vox eater as I see fit. But, thanks for the advice .