Al_Dente

Bought some Beemster-- a kind of Gouda I believe. I really love this cheese. Also, to my GF's chagrin, I bought some Cabrales. Oh my. What a great little shop-- and right across the street from Taqueria Poblano where we had a yummy lunch.

Have any CA eGullet types been to Thep Phnom lately? It's been years, but it was the best Thai I'd ever had back then. It was near the Haight.

I ate at Zuni a few weeks ago on a vacation out there. We had awesome food, but I was a bit disappointed in the service. Any chance you're heading down to Big Sur?

Brilliant! When I saw the title of this thread I was trying to think of a way to work that in to a response.

Yeah, that bottle is just about empty. Cheers Joe!

I checked out the new Chipotle in Silver Spring for lunch. Place was swamped with people, but the line moved fast. I gotta hand it to those folks behind the counter, they are intense. Did you know that Chipotle serves French food? Says so right on the back of my soda cup: "While it takes just a flash of skilled hands to turn your carnitas or barbacoa into a finished meal, the great taste comes from one of the slowest cooking methods used anywhere-- braising. Braising is something a French chef would do... Viva la difference, a bit of French cooking in a humble burrito joint" I hear they also dice their onions the same way a French chef would. Sheesh. Slick marketing aside, damn, I still love them carnitas.

A sidecar from Palena and a steak from Ray's?

I'd go, but I already have to make a trip down to Raleigh for my 20th, I mean 5th annual high school reunion.

Man, that sounds good.

Aren't you all just talking about a "Captain's List"?

Hummus? Tabouleh? Baba Ghanoush? I think the first thing I ever made with mine was basil pesto. Yeah, quite a few years ago.

I warmed up the Le Creuset with some short ribs last weekend. Just couldn't wait any longer to braise those up. I did it for my twin Godboys' second b-day taco feast. I must say, I have mad braising skills. Chili is another favorite. I have about 3 different styles: a smoky hot chipotle chili with big cubes of beef that have been browned in rendered bacon fat, a variation on Cincinatti style, and a veggie style that needs work. Osso buco... mmm. I made it for the first time last winter. I'll definitely do it again. Roast chicken. I'll even do this on a grill during very cold weather. Oh yeah, I have a gratin I picked up last year-- potatoes, mushrooms, cheese. Ahhh.... I've decided I need to cook with beans more often, so that'll probably be the skill-improvement area this fall/winter. I'll also frequently make some good chicken broth. After the taste, the next best thing about all that we've listed is the aroma in your kitchen. It's homey and inviting. It attracts attention from guests. Fall and early winter are probably my favorite time of year for cooking.

I'm into this. I was thinking of doing a little intelligence work down that way this weekend-- try out another bbq joint. A few of us (maybe 3?) could each hit a different bbq stand and get a sampling of ribs, chicken, pulled pork, etc., and then we'd meet the rest of the group at a local park. Maybe the rest of the group would be responsible for bringing the rest-- homemade coleslaw, baked beans, pasta salads, drinks, etc. Whadayathink?

My ti-MING, I mean TI-ming, goes right out the window. Keep this in mind should you be invited to a dinner party where I'm in charge. Dinner at 7? Be ready to wait until 9.

The boudin blanc is spectacular. So so so tender.

Inquiring minds want to know...

Right, we could lend some immoral support from the bar.

I'm quite hungover this morning. I didn't need to see that.

I have this image in my head of Mark going in and out of restaurants all over town in full hunting regalia with a shotgun over one shoulder and various dead woodland creatures over the other.

I feel thoroughly Palenated. Ah.... Edited to add: thoroughly

Whew. They are open. I just called. Been looking forward to this all day, you had me worried but thanks for the heads up.

Bar. Palena. Tonight. Work. Hungover. Tomorrow.

I have this problem with spicy food.

On a related note, I picked up some pork sprouts and beef blossoms at the store the other day. Any idea on how to prepare?

Amen to that!