hjshorter

Perhaps we should find out when Awbrig is coming to town and reschedule this for that time? What do you think? Awbrig, we are in the 'burbs, but getting you here shouldn't be a problem - we also have a babyproofed house.

Where will you be staying, and are you bringing the kids? That would influence any recommendations I make. I'm sure we could round up a few egulleteers for dinner or lunch.

Sounds like you had a great time! I would say that's worth a pound. You've definitely inspired me. I've lost 6 pounds so far - only (mumble mumble) more to go...

Rockville MD (DC suburb) It's shopping day so the cupboard is relatively bare: Bananas Cameo apples Lemons Limes some out of season blueberries that my daughter begged me for Dried, cherries, blueberries, and currants Frozen blueberries and peaches I am eagerly awaiting strawberry and peach season.

Thanks, Heather. What are DHA and ARA? From their website: DHA (docosahexaenoic acid) and ARA (arachidonic acid), important building blocks of a baby's brain and eyes These are present in breast milk, and have been used in Europe for several years. They have only been added to US formula within the last year or so - after lengthy review by the FDA. The formula companies charge premium prices for the varieties that have DHA and ARA added, guaranteeing that only kids whose parents have more income will get the added nutrients.

I have tried formula, and didn't find it to be that bad. My son drinks Enfamil Lipil, which is the new variety with added DHA and ARA. I felt that if he was going to drink it, then I should be willing to try it. The enhanced formula seems to taste better than the regular stuff.

Really? They have a food counter near the main floor, but I haven't noticed the tables. Is the food edible? The old 9:30 Club served food too, but it was there only so that they could get a restaurant license. That's how they could admit all ages. I'm sure it's the same in the new club.

1 pony.............3/4 ounce 1 shot.................1 ounce 1 jigger........1 1/2 ounces 1 split.................6 ounces Thanks! I had that backwards...good thing I don't mix drinks for a living.

Can't tell you exactly how much a jigger is, but isn't a "pony" double that?

I have recipes that call for a "#2 can" of something. What is that?

My mother was 5'8" and 120 pounds when she got pregnant with me - underweight. Her doctor actually put her on a diet because he didn't want her to gain more than 15 pounds. She did quit smoking and drinking coffee, not because she wanted to but because it made her sick in the beginning. She was actively discouraged from breastfeeding any of us, so we were formula babies. By that time (mid 1960's) Similac was on the market so she didn't have to make her own.

My mother took a course in child nutrition when I was very small, and it was all downhill from there. No sugary cereal, chips, sodas, dessert after supper (except on rare occasions), Wonder bread, Velveeta, fast food, candy, TV dinners...of course I wanted it all.

I haven't read a review of du Coin in a long time - perhaps Malawry's right and we should ask Sietsema what he thinks of them lately. I really wanted to like it. They got some bad press a while back about an incident where people with kids were treated badly, if I'm remembering correctly, that also predisposes me to give them a pass. Yeah, FFT was awful, wasn't it? Anything in that space is bound to be an improvement.

I haven't, but will take a look at some of my older cookbooks and see if I can find a mention. Did you search the web? Welcome to egullet, by the way.

Before du Coin opened we ate at any number of better places around Dupont, or walked over to Georgetown. I've had two terrible meals at Bistrot du Coin. The last one was bad enough it made we wish that Food For Thought had never left - that's pretty bad if any of you recall FFT's food and service - because I wouldn't have had to pay $90 for such a mediocre meal. Overcooked meat, wilted salad, limp soggy frites, and a perfectly forgettable cherry clafouti. Bistro D'oc sounds worth trying. Thanks for the writeup, Steve.

Mmmmmm, clam roll. It's not always on the menu but when it is I will happily deviate from the fish and chips.

I seriously doubt that Scott would want to miss the porky goodness, never mind spend the weekend by himself with both kids, so I will be bringing him and the two little Shorters. We will most likely seek out the nearest suite-style hotel.

I just got back into the habit of wearing an apron while cooking. Got tired of wiping my hands on my apron and then realizing I wasn't wearing one. Of course, I have two little kids, so not having stains on my clothes is an impssible dream for now. I use Oxyclean and it really does work. I pretreat, then put some in with the laundry detergent. It's the only cleaning product that reliably gets spitup out of my son's laundry, blueberry stains out of my daughter's, and red wine out of my good white tablecloth.

I'll blow my own horn here...I make excellent biscuits. I use half shortening and half butter, and buttermilk. The come out about 2-3 inches tall, golden and perfect. It's one of my few skills. I also make a killer blueberry cobbler, with lemon zest, blueberries, sugar, a touch of nutmeg, and the same biscuits on top brushed with milk and sprinkled with sugar. My shortcake biscuit is a little different, I add a little more sugar and drop it onto the baking sheet instead of rolling and cutting. Split, add strawberries macerated with a little sugar, and freshly whipped cream - I cannot wait for strawberry season here.

We would! Raleigh is half way to Charlotte, so we could even combine it with a trip down there to visit family.

I would second Tommy on the oysters, and the wine list at the one near us is very good too. I almost never order anything but the fish and chips from the regular menu.

Part of the reason the US lacks a "core culinary culture" is our diversity, and mobility. People do not stay in the same place, cooking and eating the same things that their parents and grandparents did. And what are the odds that the average American has foreign-born parents or grandparents? My mother's family is from New England. There are dishes I grew up eating, and still cook for my family, that are traditional to that part of the country - Boiled Dinner, Harvard beets, chowders, brown bread, baked beans with salt pork, etc. My husband grew up in New Orleans eating red beans and rice, corn bread, okra and gumbo. We both like cooking and eating a wide variety of cuisines. What would you call the culture we are raising our children in? The family recipes are not the core of it, although they will be passed down. What I hope we are instillling in them is not only a reverence for the past but an abiding curiosity about things that taste good. We do that by cooking and eating with them every day, feeding them what we eat, and exposing them to as many tastes as we can. We take them to restaurants that offer more than jungle gyms and cheeseburgers. Once they are a little older we will travel with them to other places and let them try things. While I don't want to get into a debate about families with two working parents, I think it's important to mention that the sorry state of American food culture has come to pass because in many families dinner is put together in the 15 minutes after everyone arrives in the house at 6:30pm.

Here's another one. The meatballs are good with ground turkey or chicken, and can be made ahead and frozen. 1 med. cucumber, seeded and finely chopped 1 lg. tomato, finely chopped 1/4 c. white onion, finely chopped 1/4 c. olive oil 3 tbsp. white wine vinegar 1/2 tsp. dried oregano, crushed Freshly ground pepper 1 egg, beaten 3/4 c. soft bread crumbs 1/2 c. milk 2 tbsp. onion, finely chopped 1 tsp. allspice 1 tsp. salt 1/4 tsp. pepper 1 lb. lean ground beef 4 large pita, halved 1/4 c. fresh cilantro, chopped (optional) Plain yogurt (optional) Combine cucumber, tomato, onion, oil, vinegar and oregano to make a relish. Set aside. In a large bowl combine egg, bread crumbs, milk, onion, allspice, salt and pepper. Add beef and mix well. Shape into 24 meatballs. Bake for 25-30 minutes. Drain. Make sandwiches using 3 meatballs per pita half. Top with relish, cilantro and plain yogurt as desired. This is great with really really good summer tomatoes.

Fresh salmon or tuna burgers are great too, and very quick. Or this: Curried Tuna 1 1/2 tbsp. olive oil 1 sm. onion, cut into fine rings 1 clove garlic, peeled and finely chopped 1 tsp. curry powder 1 6 oz. can of tuna in olive oil 1/2-1 fresh jalapeno, cut into fine rounds 1/2-inch piece of fresh ginger, julienne 2-3 tbsp. fresh cilantro, chopped Salt and freshly ground pepper to taste Heat oil in a nonstick frying pan over medium high heat. Put in onion and garlic. Stir and fry until onion is turning brown at the edges. Add curry powder and stir once or twice. Add the tuna and stir it around to break up any big lumps. Turn heat to low. Add chili, ginger and cilantro. Stir to mix. Salt and pepper to taste. Serve hot, at room temperature, or cold. Good stuffed in whole wheat pitas, or over mixed greens.

Salmon (grilled, broiled or cooked on its skin) or the much-maligned boneless chicken breast, salad or steamed veggie, rice or purchased bread. Usually can find some sort of condiment, paste, salsa, etc., to put on the chicken or fish. Boring perhaps, but fast and nutritious. Make up for the boring part by drinking good wine.