hannnah

Yeah, but there's not a primal cut category for "inside the chest cavity." Location-wise, it's closest to the breast/flank. So, getting back to the original point, it's highly unlikely that one could section out a carcass in such a manner that it wouldn't produce both flatiron and hanger steaks, unless you're sectioning the chuck for roasts or the flank/diaphragm for fajitas (neither of which are all that likely for Ray's).

Actually that is not entirely accurate... Flat Iron is from the chuck and hanger is from the inside of the cow near the diaphram... Not even close to the same thing. ← Passable guide to possible cuts (broken down by primal sections) here. Flatiron, aka top blade steak, is listed under chuck, hanger is listed under breast and flank.

The shiitake and tomato pizza and the parsnip soup were most excellent, too. I'm definitely looking forward to hitting the regular menu at some point, if that one bite of steak I had was any indication. Plus they get bonus points for having Smithwick's, Chimay and Guinness on draft. Thanks to the staff for putting up with us.

Except today's bit isn't even in the Food section, it's in the Home section. Different section, with an entirely different set of writers and editors, who, judging from this writeup, don't read the Metro or Food sections.

That's as may be , but if you're over here with the Morlochs already it makes sense to stay over here, rather than trudge through the visitor center/tunnel construction on 1st St./East Cap to get over there. Margaritas, Bass, or Stella Artois plus lack of trudge > Guinness plus trudge.

Well, Tortilla Coast or Bullfeathers are across the street from Capitol South metro, and both fit the bar-plus-decent-snacky-food bill. Neither should be terribly crowded on Monday evening. But, given the choice and assuming you've got enough time to walk a few blocks or ride one stop down the Blue or Orange line, you should go to Belga Cafe on 8th St. (maybe a block and a half from Eastern Market Metro).

If you're venturing south of Knoxville at all, you can't go wrong with the Dinner Bell - there's one in Lenoir City and one in Sweetwater, both off I-75. (I believe there's one at the KY/TN state line at Jellico too, but I've never been to that one.) The breakfast buffet is good, but it's the lunch/dinner buffet that really stands out. It covers a bunch of the traditional meat-and-three dishes - standard assortment of vegetables/starches, plus a pretty good assortment of meats. Their fried chicken and chicken and dumplings are particularly good, although I think they only do the fried chicken on Sundays. They've generally got an assortment of desserts as well, cobbler and banana pudding being the standouts assuming you have room for them.

There are certain times in life when epiphany taps you on the shoulder and says “hey, this is the reason you do what you do.” It might not necessarily be a life-changing experience – just a little moment of clarity – but it’s generally interesting when one of those moments comes along. We had one of those moments Saturday night, courtesy of Citronelle. From the second we walked in to the moment we left at the end of the night, everything – the cocktails, the food, the wine, and the service – was absolutely perfect. Now, about that epiphany. The menu calls the dish “Citronelle’s Almost Famous Pied de Cochon.” The only reason we can fathom for it being “almost famous” is that not enough people have tried it yet. It is without a doubt one of the best things either of us have ever tried. After one bite, my esteemed spouse started grinning like the proverbial possum and said, “You know, I just figured out why I don’t mind spending this much on a meal. “It’s because I take one bite of a dish like this and it makes me smile. There’s food as fuel, the stuff you eat because you’re hungry, and then there’s something that tastes like this.” After I tried it, I had to agree with him. Citronelle’s pied de cochon is what every self-respecting pig should aspire to become. It’s remarkably un-rustic – but it manages to keep the character of the ingredient, the melty bits of meat and the essence-of-pork gelatinous bits, without being the least bit scary or anatomical. If you didn’t know better, you’d figure it’s a particularly attractive sausage. And the tuile on top, made of exquisitely processed pork crackling, is a fun textural accompaniment – another nod to the character of the ingredient, but in a more creative way than simply putting on a bit of plain crackling. Just at that moment, Chef Richard stopped by our table, and my husband told him the same thing – that he loved the dish because it made him smile. The comment obviously made an impression, as one of the other staff who hadn’t been in the vicinity mentioned it later in the evening. (We hope it was a good impression and not simply one of the stranger things a diner had ever said to him.) The rest of the meal was sublime as well – the cheese tart amuse, the onion soup, the venison, the lamb, the squab, and the apple tasting and crème caramel cheesecake for dessert, as well as the wine, a 2002 Chateauneuf-de-Pape blanc (Chateau de Beaucastel) – perfect for a committed carnivore like me who can’t drink reds. Thanks again to Mark and the staff for making it a truly memorable evening – the best 3rd anniversary we’ve ever had - and a special thanks to the two fine gentlemen behind the bar in the lounge for the fantastic martinis and the introduction to Blanton’s bourbon. And, given that the pied de cochon is on the lounge menu, we'll be back sooner rather than later.

I'm not sure I understand why a basic BBQ wouldn't be up my alley. Is there something I should know about this place? I've only been to Durham 2-3 times, so I really do need to know. ← Chances are good that if BBQ is mentioned anywhere in the reunion program, Bullock's will be doing the catering - they're the closest NC BBQ place to campus. If not, it's worth a visit anyway. Ninth Street is just off East Campus and a good place for browsing/lunch - there are a number of cafes and shops to poke around in, plus a good bookstore. Also, if you get a hankering for a good Southern breakfast (either at regular breakfast time or late night), Honey's is on Guess Road a couple of miles from campus, although it's likely to be packed on a reunion weekend.

I was there as well - the judges that day were Roberto Donna, Ris Lacoste and Eve Zibart. Roberto Donna may never have watched an episode of Iron Chef, but given that he was commenting on the battle during the proceedings and judging the dishes that were prepared, the only way he wouldn't have been at least remotely familiar with the concept is a complete loss of memory related to this event.

I'm waiting for *him* to talk about his coffee, other than the one post. How about it, Nick? Sell me on why I should pass by 4-5 other sources of espresso product between the office and Eastern Market to visit Murky.

Previous discussion of whether cows digest grain. Short answer: yes, they do, and it's not "bad for them" - it's comparable to the difference between eating granola and spinach for a human. Spinach, like grass, has a lot more indigestible matter and essentially no fat, so the body has to work harder to extract nutrients from it. Granola has more digestible matter and is higher in fats and sugars, so it takes less of it to provide the same number of calories. All other conditions being equal, a grain-fed animal is not going to be any less healthy than a grass-fed animal, but it will develop more intramuscular fat (aka marbling) and will taste and cut differently as a result. In the end, it's basically an issue of whether you like the taste of one vs. the other.

Apparently she still does for at least part of the year - which makes her continued snide comments about DC dining even more puzzling. One can only assume she hasn't actually gone out to eat while she's here - or at least hasn't gone to anyplace that's opened in the last 2 or 3 years that might disprove her previously formed opinions.

No (other than the ones that specifically mention being close to Iota, like Minh's.) Most of the places people are talking about are in Shirlington, which is off 395. Iota is between Clarendon and Court House metro, which are near I66 - but it's closer to Clarendon. The food Iota serves isn't bad, if Boulevard Woodgrill's full. Ray's, which is closer to Court House, is not outside the realm of walking distance from Iota when it's not 20 degrees outside, but you probably wouldn't want to walk it at the moment. There's a Hard Times right next to Clarendon metro, and Ireland's Four Courts is across the street. If you're really desperate, there's a Cheesecake Factory and a branch of La Tasca.

You might not, but plenty of other folks do, and there are enough groups named NoVA thisthatortheother that I wouldn't worry about confusing people. Can't speak personally to any of the food at Shirlington but THAI - but that's the go-to restaurant of a friend who works at WETA. He also speaks well of Best Buns and Maggie Moos, both next to Carlyle.

We were in there last night and will happily go back - probably too often, seeing as how I work down the street. Definitely second the recommendation for the beef stew and frites, as well as the mussels and the chicken/crab cigars. I even liked the mayonnaise, which I'm not normally a fan of. And they're definitely treating the beer as it deserves - good stuff served at the right temperature. I think one star's a little harsh - but then I didn't order the asparagus dessert.

You might be better off ordering directly from someplace like D'Artagnan - a lot of markets are going to buy geese from them anyway, and you pay less in shipping than you would in markup.

....she does exist! ← She does indeed - we met her at the press club dinner, which was also pretty well-behaved, although I think some of the geriatric set might have been offended by the language. I'm not sure some of them quite knew what they were in for. Food wasn't bad - the mussels and pork rillettes rocked, the amuse was a veal cheek meatball-thing and a cup of some sort of foie gras soup, also excellent, and the "chartreuse of quail," apparently from a Careme recipe, had particularly nice broth-soaked cabbagey bits. All the recipes are in the book, so it'll be fun experimenting. Best question of the night was from the Press Club's chef, who asked "when you were on The Restaurant, why didn't you pull Rocco aside and ask him what the heck he was thinking?" He repeated his two on-air lines from the show ("This blows" and "This utterly blows,") said that Rocco had basically done it to himself, was now restaurantless, and was reduced to telling people on his radio call-in show where to find good kosher chickens - "Rocco has jumped the shark."

I can't remember the last time I was at a restaurant, any restaurant, where I wasn't divebombed by at least one fly. It's gotten to the point where my husband just says "Oh look, there's your fly." Can't say that my designated fly has ever taken a dive into the food or drink, though - mostly because I'm paying attention. Maybe these people were so awful that the fly was committing suicide-by-wine.

Washington Post Food Section Digest, October 13, 2004 Curdle Hurdles: How to keep your cheese sauce from curdling - the scientific way. Smashing!: The art of cooking with smashed (or at least slightly pummeled) garlic cloves. Recipes include spaghetti with garlic, oil, and hot chili peppers; chicken braised with garlic, mushrooms and thyme; and stir-fried broccoli with spicy black bean sauce. Suggestions for other uses for smashed garlic are in the sidebar. Casting a Wide Net: Bouillabaisse may be the pinnacle of fishy stewness, but there are other, much easier recipes that bring the fishy goodness to your table. Recipes provided are Ligurian fish stew, Portuguese fish stew with shellfish, Moroccan fish stew, and Brazilian fish stew. A primer on oily vs. non-oily fish tells you which fish to use for which recipe. Market Watch - Maradol Papaya: They're yellow and much bigger than the regular Hawaiian papaya, but you can use them for the same things. Dinner in 30 Minutes: Tomatillo chicken tacos. 19 weeks with minutes, 10 without. Equipment: Switchits - double-ended spatula/pan scrapers. To Do: Kosher cooking demo, various wine dinners. Today's Tip: To get superfine sugar without looking all over for it, run regular granulated sugar through the blender. Book Report: Jiggelo - Inventive Gelatin Shots for Creative Imbibers. Someone wrote a cookbook on how to make Jello shots. And it actually got published. Cool. Shopping Cart - Scripture Candy: Just what it sounds like. At the Top: The most commonly bought fish in the U.S. Screw Tops: Get Used to Them: Ben Giliberti lauds the resurgence of screw caps on wine. From Russia to Herndon: An outpost of McLean's Russian Gourmet opens in Herndon. The Weekly Dish: The imminent arrival of Belga Cafe on Capitol Hill. Tom's chat archive: Chef at Charlie Palmer Steak offers amends to a complainer; Sunday brunches; off nights at Matchbox; where to eat in Ogunquit, Maine.

They're awfully fond of possum a la Michelin, so that would be a yes. Inasmuch as it doesn't really matter since the Braves aren't in it, go Sox!

I can't speak to the recipes, since I just got the book yesterday, but the reviewer's not exactly well-versed in food safety if this is any indication... Trichina cysts don't live in pork fat, so even if you were unlucky enough to pick meat from one of the 0.013% of pigs in the US that might be infected, the fat still wouldn't be a problem. And I'd also argue that you can caramelize onions well enough in 20 minutes if you're using a decent pan and the right kind of onions. I get the distinct feeling from this that she went into the review trying to find fault with the book, so she did.

Washington Post Food Section Digest, October 6, 2004 The Sweet, Sad State of Cider: In days gone by, you could find cider at just about every roadside stand in Virginia and Maryland. Now, there are only a few producers left, but many still consider it a necessary sign of fall. The article includes the names of local producers, and an Apple Cider FAQ. Rich Rounds of Cider, No Less: In an accompanying piece, eGullet's own alacarte discusses another fall treat, apple cider doughnuts. She includes the recipe used by Hearth in New York. Deep Purple: For those who can't or don't want to drink red wine, Concord grape juice has nearly the same level of antioxidants. Out of the Ballpark: The wonderful world of mustard, in all its infinite varieties. Mustardy recipes include baked halibut with lemon-caper Dijonnaise and chicken Dijon with vegetables. Sidebars include a guide to mustards and a quiz from the Mount Horeb, Wisconsin Mustard Museum (along with answers). Magic Act: Another staff favorite recipe - carrot juice chicken. Dinner in 30 Minutes: Italian Tuna and Rice Salad. Minutes count: 18 with, 10 without. Shopping Cart: Telescoping, easy to store Tupperware. More Great Cooks: Demos and lectures by former White House pastry chef Roland Mesnier (Oct. 22); Jacques Pepin (Nov. 16) and Thomas Keller (Nov. 17), all at the Four Seasons. Definition: Blanch - to plunge a food briefly into boiling water. Today's Tip: For flakier pastry, freeze the butter or shortening until it's hard before adding it to the flour. To Do: Wine tasting and lecture on cultivation and DNA sequencing at the Koshland Science Museum; Tastes of Georgetown and Great Falls; progressive wine tasting along the Blue Ridge Wineway. Market Watch - Cipolline: They're not onions, they're grape hyacinth bulbs; good for braising or caramelizing. Rioja Rebounds: Michael Franz continues his series on Spanish wines with a look at the Rioja region and some recommendations. The Weekly Dish: The Election 2004 prix-fixe menu at Charlie Palmer Steak; Peter Smith leaves Vidalia. Sausage Run: The DC area's ethnic markets contain a multitude of wonderful sausage options; check some out on your next shopping trip. Grapevine chat transcript: More Riojas, restaurants that pair wines with their tasting menus (or work with what you bring 'em). (No Tom chat this week - he was off being wined and dined and winning awards at the Association of Food Journalists meeting in San Juan. Congratulations to him and Candy Sagon for their awards.)

Slightly?? I'm wondering if "NYC manhatten" was traumatized by punctuation as a child.

Ah, but which Young's? (If it's Winter Warmer on tap, I foresee us driving to Silver Spring a lot.)