hjshorter

The best I found was Momo Taro, on Rockville Pike across from the King Farm development, but that's not saying much. I would avoid Hinode and Niwano Hana in Rockville You're better off heading in to Kotobuki, Kaz, or Sushi Ko downtown.

Feeding trolls is tiresome but here goes...My point, and this is not the only board I have made it on, is that this is not a new restaurant. It is an existing place that has moved to a new location. It has been open for several years. Perhaps, just perhaps, Tom believes that many of his readers might already be familiar with it? And maybe, just maybe, his readers might know who Ann Cashion is already?It's nice of eGullet to give you your own on little soapbox to stand on.

He is the reason Johnny's is called Johnny's. Nothing new there. The pastry chef new, and highly regarded, and so worth mentioning.

I would try Wagshals. Link.

What did you have? It's close to our house and we keep meaning to try it.

I have found it at Balducci's and occasionally at Food Lion.

I would head back up Rt. 1 and go to Bebo Trattoria, Roberto Donna'a new place. A little info is here., some early reviews right here.

It's ZPizza. It's a chain - there's one in downtown Silver Spring too. I am a little suspicious of a pizza joint that offers a "Moroccan" pizza with pesto, roasted eggplant, feta, and pine nuts. Plus something called "Berkley Soy Cheese Veggie."

Rochelle, do you have The Best Recipe? Their recipe for "Supermarket Chili" calls for ground beef, doubles and triples easily, and everyone we've fed it to has loved it. Very flavorful and great for a crowd, and you could maybe have a couple of toppings set out (crushed corn chips, diced pickled jalapenos, cheddar, sour cream, etc.). Little sandwiches are a great idea. In addition to Muffeletta (Costco carries Citterio cold cuts - they are usually near the sausages) how about roast beef/cheddar on little onion rolls, and ham & swiss on pumpernickel rolls? I'm thinking this won't be a "chicken salad on croissant" crowd.

They're just very enthusiastic.Thanks for update. The corkage policy does sound like a draw.

And here I thought we were having a spirited, critical discussion.

FYI, Pepperidge farm has been voluntarily eliminating all partially hydrogenated fat from their products. A quick check of the three varieties in my cabinet list butter, vegetables oils, and hydrogenated fats.

I got a couple of tomatoes at Takoma on Sunday, but they weren't great. My peaches were a little underripe but the kids ate them before I could poach them.

John, Bistrot Lepic is good, and close to the hospital. Mendocino might be a good choice also - I haven't been but have heard good reports from others.

The problem may be with the wrapping and storing.

Gah. That's the flavor. Thanks for the info.

Their pate is indeed NOT worth buying. WF has a large selection of cold cuts that have no nitrites and are made from animals that have not been given antibiotics or hormones. They also don't have much flavor. For prosciutto, serrano, French ham, etc., I always go to Balducci's or Dean & Deluca if I feel like making the trip to Georgetown.You're right though...after looking around the store yesterday things like olives and cheese seem to be exempt from their "organic" standards. I wonder if they had complaints about the ham?

Mt. Pleasant on Saturday...tomatoes are done, peaches are done. Lots of squashes. Summer's over.

You're welcome. They are also a good source of bacalao.

I'm not accusing anyone of plagiarism. I didn't give a rat's ass about it. People lift ideas from websites, blogs, and the like. The food writers at that paper read eGullet. Nina's C's comment about the internet being assumed to be public domain is the point I was trying to make.ETA: the number is different because I was listing the places from memory, not researching for an article. If I had looked it up I certainly wouldn't have forgotten the gelato.

I'm not familiar with the incident so I can't comment on it. ← Right here.Headline writing is a different story, at least at the Washington Post. Headlines are not written by the authors - there's a separate staff to write headlines. At least once a year there is a dustup about a ridiculous headline and the author is forced to remind everyone of that. Not sure about other newspapers, but lazy pop-culture references are epidemic here.

I'd take issue with your characterization of this as an instance of "obvious plagiarism." Chez Pim apparently titled an article "The Little Wine Bar That Could: Bin 8945" A few days later, a sentence appeared in the LA Times's coverage of the same place: "In West Hollywood, BIN 8945 Wine Bar and Bistro, which may be the most serious of the bunch, has opened near the corner of Santa Monica and Robertson boulevards. Think of it as the little wine bar that could." Yes, the "little X that could" is commonplace, but about the same establishment?I've had an eGullet post lifted by the Washington Post, changed slightly, then used a Weekend article. It happens. Pim's blog is widely read, and many people see stuff posted on the web as fair game in a way they wouldn't if they were lifting words or ideas from a book.

It's A & H Seafood Market, 4960 Bethesda Ave, Bethesda, MD 20814. (301) 986-9692

I just preordered Michel Richard's Happy in the Kitchen. A side note...we just moved and all of my cookbooks are in boxes. It's been sad having to do without them for 2-3 weeks, especially the ones that are old friends.

I wonder, how does that compare to the costs of the average American school lunch program? No numbers at my fingertips but $8 seems high.That's a point made in the article. I don't have it to hand at the moment, but I believe that Cooper was working with a budget of around $3 per student. (That may even be $3 for breakfast and lunch; either way, it severely restricts what she can do.) ← I misplaced my New Yorker (just moved) but had that flagged to read. I suspected that food/labor costs here would be much much lower. I imagine the scale of school lunch programs here would create their own challenges. Does France have a program for free and reduced-price meals?