Al_Dente

I'm not a big dessert person. I prefer rich to sweet. Hence, I love creme brulee. Cashion's, here in DC, makes a rockin espresso creme brulee-- one of my favorite desserts. Even if I didn't get to taste it, I'd love to just play with it. Carefully breaking through the crystaline crust... satisfying sensation. It can be downright sexy.

How bout a scratch and sniff area where some of the burger grease could be applied for future reference?

Varmint's Pig Pickin' Ask, can it be done again? Yes, autumn oh four. Of course he says "no" eGulls Unite! Pressure Dean! More eGulls, more PIG! At Pig Pickin" II Three hundred eGulls, live bands, Bathroom attendants. A porcine Woodstock Complete with sex, pork, and rock Mustard Sauce? Bad trip. Pig Feast number two? Can't take "no" for an answer. It must, it will be.

Could someone post the "evaluation form". This, I gotta see...

That's the Hotel Monaco you're talking about, right? Poste is there too. I like Klimton hotels too. He must be referring to the Hotel Monaco. That would be a great location for a visitor. The rooms are really nice as well-- with or without the complimentary goldfish.

mmm... gewurtzfandel

I know it isn't going to impart the kind of flavors you'd get from smoking a pork butt, for example, but I like to play with fire, I'll be out of the way of the amateurs in the kitchen, and there seems to be some sort of requirement that one drink lotsa beer whilst grilling.

I do have access to good quality pre-made non-canned veggy, chicken, or beef stock. If that helps.

I just thought I might potentially get more of that smokey/seared flavor. Plus, I'm not going to get much of a chance to get things started in advance. Because of my work schedule, and travel time, I'll have about 4 hours to put something together.

I had a great time. To get some idea of how fabulous the food was, I think phlawless MUST post the recipe for the tamals for all to enjoy. The dessert too, if at all possible, but that would be like asking for the "recipe" for painting the Mona Lisa. It might be too much to ask. But puleeeeeeeeeeeeeze, give us the chance to make those tamals. A thread should be started on everyone's success in making them along with the variations in the ingredients. Of course, there must be pictures. Varmint-- thanks for such a fun night. I enjoyed meeting everyone and getting to know the Doctor Missus a little more-- I didn't get the chance at the pig pickin. You had a good group of folks there-- their ability to discuss shrubbery at length was testament to their wit and sophistication! And what guy wouldn't dream of being set up with Ms North Cackalacky for the evening. She was dreamy.

In order to save oven space and free up a few burners, I'd like to make a soup with some grilled (on the ol' weber) ingredients. Is this a crazy idea? Not that everything needs to be grilled, but I was thinking some grilled veggies (squash, or maybe more specifically pumpkin or root veggies) that could be pureed, or maybe a little grilled duck that could be shredded and put in the soup at the end. Anyone have any ideas? The turkey is going to be brined and then air dried (a la cooks illustrated) with an Indian style spice rub. So if it could be at least loosely Indian inspired, that'd be great. I look forward to your high quality input, as per usual.

When I first got an oven safe saute pan (all clad), I seared a steak and finished it the oven. I let it rest, once done, on the stove top. A couple of minutes later, being used to picking up a saute pan with my bare hand, I grabbed that 400 degree metal handle. The resulting blister took up about 3/4 of the surface of the palm of my hand and a few bits of finger joint here and there. Tears came to my eyes-- and I'm one macho MoFo, ask anyone (being fascetious here). Anyway, I just used a bunch of neosporin, wrapped my hand in guaze, and was okay in about 3 days. Excessive wine drinking helped me sleep through the night it happened. No scarring or anything. I probably should have gone to a doc, but I managed. It was an excellent steak-- NY Strip, USDA Prime. It was medium rare, my hand was still rare.

I notice garlic too. If you could take out the oniony sharpness, the earthy sweet aroma that would be left over in garlic seems a lot like truffles. I love em. I've only had them a few times, but I have bought the oil and enjoyed a little of that in risotto or even scrambled eggs.

Mark my words... orangutan.

If I recall correctly (bit of a tequila haze still going this morning), I had one hell of a meal last night. Perhaps some pictures will help spark my memory. The leather couch in Varmint's living room can provide a good night's sleep, by the way.

One of my favorite bars anywhere is John Steven's in Fells Point. Great selection of beers, colorful waitstaff and customers, and they do a good job on steaming up some fresh shrimp and/or clams. The place has a ton of character. They have a sushi "bar" of sorts there as well. While it certainly is nothing authentic, they do a decent job of making california roll and variations thereof. Usually the person behind the bar is real cranky-- give em a decent tip and they'll perk up a bit. When I think of Bawlmore, I think of this joint. And yes, if you want crabcakes, go to Faidley's at Lexington Market. Spend the extra $$$ and get the all LUMP.

Orangutan skinner.

she be on to it

Gotta love those. Especially when they put your laminated menu on the table"cloth". When you pick it up it makes a sound similar to duct tape when you peel off a piece.

Philomena's? Looks potentially charming from the outside, but then again, it is in G'town which seems to be the deal breaker for any hopes of finding a quality restaurant.

Did you have a traumatic experience involving a turkey as a child?

Did it taste "bleachy"? I've heard stories of scallops being sprayed with bleach to keep them from tasting off.

Muy bueno... si...

Has anyone brought up anything about that chef boyardee lookin dude hawkin the knives? He takes one of those things and starts sawing away at a brick, a steel pipe, the Hope Diamond, and then it effortlessly cuts through a tomato. There is the obligatory, "wait, there's more...", lifetime guarantee, and big build up for the final price. I think it comes to $0.39 plus $40 shipping and handling. What gives with those knives? I don't even want to think of what would happen to one of my Henckels if I abused it like that. How can the knife keep an edge?

I know I'll be told I should be roasting my own beans, or only buying small freshly roasted quantities, but does freezing your beans degrade the flavor or save it?