bilrus

On Monday I made a vegetarian chili recipe that I picked up at a cooking class a few years back. I love all kinds of chili, the meatier the better, but this one makes a decent light meal. The strange ingredient that makes this work is zucchini. It really serves to take the place of the meat. This picture is actually from the last time I made this (my camera is packed away for my impending move to a new house), but it looked the same. The recipe (from my recollection at work) is as follows: medium diced onion cloves garlic 1 can diced tomatoes 2 cans black beans 1 cup frozen corn 1 diced red pepper (or green) 2 zucchini diced 2 cups vegetable stock or broth 8 oz can tomato sauce (I used a roasted garlic one this last time) 2 tbs chili powder 2 tbs red wine vinegar 1 tsp cumin 1 tbs oregano Salt and hot sauce to taste Satuee onions, garlic until translucent Add red pepper and zucchini cook for 3 minutes Add tomatoes cook for three minutes Add rest of ingredients and bring to brief boil then simmer until ready to serve Very fast and hearty considering there is no meat.

At least once or twice a month I sautee small diced onions and garlic, add a can of petite diced tomatoes and a few dashes of hot sauce to a can of Goya black bean soup. Pour it over a scoop of rice.

In his online chat today, Tom Sietsema of the Washington Post said:

I am getting ready to move into a new house and this is the set up I am planning. I still like the idea of having my recipes sitting in front of my eyes hanging from my cabinet (like this) but I am planning on making a searchable database of my recipes so I know what binder they are in. I also want to keep an easy to use spreadsheet to keep a running shopping list. Besides searching for recipes online, any suggestions for what else could I do on the laptop, kitchenwise?

Saul and Peter Luger's makes two in Brooklyn.

You really didn't need to post a picture. Just the name - "meatcakes" - gives me the chills. See what I mean:

OK - that truly does look nasty.

I haven't done the tasting menu, but the one of the best dishes I've had there was a mushroom dish fordered off the veg menu. I can't imagine you can go wrong with it.

I'm thinking sangria - as long as the add-ins aren't meant to be sipped along with the bevarage I'm oK with it.

I did the Primary Skills weekend when I was right about at the level you describe and I thought it was very good. I've also liked the all-day Thai class and basic knife skills. Stick with the participation classes and you'll do well.

I was last there in May, so I'm sure the menu has changed, but I am also confident that one thing hasn't - Maestro is the answer to your second question. It is plush and sophisticated and, most importantly, the food tastes good.

I am pretty good about avoiding spots, but I am usually waering basketball shorts and a t shirt when cooking. If I am making something particularly messy or wearing something I don't want to get dirty I wear a Chef's style denim apron from Williams Sonoma. I am a big guy and need a lot of coverage.

This one - The Cook's Book sounds like a good one that would work for beginners and more advanced cooks. I've read good things about it elsewhere.

They thought eating a Granny Smith raw was weird? Like Busboy said... you just hooked up with some odd Americans ← That's my breakfast every morning.

I think there are several versions of the Pyramids dish - I recall having one in a brown butter sauce that I liked more than the one with tomato sauce.

It's funny - I was orinigally thinking more scatological when I posted the potatoes picture, but Freudian works too.

Actually I was thinking only of the potatoes. I actually thought the steak and chimichurri looked good. As a matter of fact the olive oil roasted blue fingerling potatoes with sea salt were very tasty too. Now I'm offended. My potatoes might look like I neutered a bunch of aliens, but my steak was good dammit.

I love Babbo, but there is no way it is going to get three Michelin stars. As we discussed at great length after Bruni's early review it is just not the right style to earn four NYT stars, much less three Michelin stars. That isn't what it aspires to be and unless I either misunderstand the Michelin system or they change their standards a whole lot for the US market aspirations and style mean a lot.

And the charred purple phalluses are.............?????? ← Tasty?

I don't think I even need to add any humorous one-liner to this one, do I?

Just stumbled on this thread - my favortie Thanksgiving re-imagining was last year cooking just for my wife any myself I made Turkey breast in the style of the Zuni Cafe chicken and served it with their bread salad in place of the stuffing. Nice change of pace. I'm still looking forward to the day I get to make a more elaborate dinner for my in-laws and see the looks of horror on their faces when the turkey is actually seasoned (unlike their bland, dry birds), much less "re-imagined".

Like it had too much turmeric.

I'll play: What is up with the shiny ring of grease around the outside of the bowl and the strangely off colors? And that wasn't just the picture - it really did look like that. Does turmeric ever make anything more appealing? No - this turkey really isn't made out of rubber. Somehow the red food coloring works at Tandoori restaurants - not so much at home. Maybe on an Easter egg.

Charlie Palmer Steak has a private room with one of the most impressive views in Washington - looking up THE Hill at the Capitol Dome. And although they have very good steaks they have several other good options as well (Lobster, Hailbut, Chicken and Duck. CP Steak Menu

Maybe its just me, but I'm always a little leery of places that have souvenir shops attached.