ledervin

Anyone tasted the sweetbreads? I love em there...had a similair dish at Vidalia which gets all the hype, and I was pretty disappointed. Also, recently Lavandou had veal cheeks on the menu in a port wine sauce....now that's a dish!

I really enjoy this provincial style restaurant with a heart of the old style and eyes for the modern? curious to see what the critical egullet scene has to say about it.

Kegerator conversion kits are in the words of Jamie Oliver "easy peasy". Me and my buddy made one with an old fridge we got for free. It's really as easy as putting one hole in the front for your tap and one out the side for the Co2 tank hose. Saved us a ton of money....the one advice I have is to get the bigger Co2 tank when your buying your kit. Or just tell them you don't want it, and go to a local gas shop and buck up for their larger tank. We paid around $100 for the tank and then the gas is practically free. Order up any kit and you'll be on your way to hammerville!~ You do need different extensions if you are going to be drinking guiness and bass

thanks for the website FLorida Jim. Craig, In regards to price range, I would like to stay as low as possible, in the $15 to $30 range, though that seems to be a challenge for these wines. A full wine that I recently enjoyed from Argentina is called Crios (Cabernet) 2001, its Susan Balboa's less expensive wine. Costs about $14/bottle in a case price. From France I am currently enjoying some Vacqueyras "Domaine Mas Du Bouquet" 2001. I enjoy the oaky full bodied wine of the new world locations, but also love the sexy style of the more subtle french wines. I realize this may not have helped you too much in recommending a wine, but a couple of your standby's that aren't too expensive would be nice to have a list of. Thanks for any help you can provide

I've been drinking wine since I was born....excuse me if I'm french. That being said, the majority of wine I've tasted has been French. I would like some help in choosing a fine Barbaresco that does not cost my first born. Or any fine Italian wine for that matter. Can anyone help?

Sierra pale ale...is the classic micro brew....easy to get... Great hoppy beer: Hop Pocket Ale....mmmmmmmmhhhh smell that baby... greatest pilsner/crap beer: Old Milwaukee Always have some kind and shit beer in the fridge....but keep em seperated... Another awesome new micro beer from N.J.: Hop Hazard: unlike some other beers with warning hop signs, this one stands true. Acme Pale Ale: great more fruity beer out of california, drink up'

I guess kids, wife, and chef mix like oil and water

Spencer, It all ended because of too much devotion to food and not enough to your woman or was there more to it than that?????? An Inn sounds cute, but she doesn't really cook and has a well established career...though she complains about it often....I love her, love food...can't they work together? I feel like I'll be stuck to at home gourmet chef? I had thrown around the idea of catering with a buddy of mine who is in the industry...thought that would be less of the every night shift kind of thing.....morning shift sounds nice too..but I need to make some money to live and can't get a morning bread job and swing another to make enough money i imagine.

A lighter.....that's rookie material....i have opened up beers with just about any imaginable strong material over one inch (simmer with the response to that set up of a joke please)..let's see.....keys, shovel, spoon, fork, knive, another bottle, mic stand, flash light, just about anything will work....the keys are tough but they're always around so useful...with the key you have to work your way around the rim....no poppin sound with that medium. it's really quite easy when you get the hang of it....just think back to 5th grade science;;;ahh the lever and fulcrum....so the lever can be anything such as a lighter and the fulcrum your hand....what helps is to take the lever and apply an upward towards the bottle cap motion... Maybe spending college in Canada helped...but I learned that trick way before then. What i like is seeing how far I can flick my bottle cap....big sport in canadian colleges..... Here's a trick you can bet someone on for dinner: push a cork into an empty bottle of wine and give the challenger a cloth knapkin and tell them to remove the cork....let me know how it works out for you.... can't believe you guys can't open a damn beer with a lighter....maybe you should give up drinkin beer and go to shirley temple's!~

I am 26 and about to get married. Born in France with find food all around me all of my life I have always, loved cooking, loved food, more than most any other interest. Never known whether a career in the restaurant business would turn me into hating food or grow my love. One thing is for sure, my soon to be wife almost had a heartattack when I asked her if it would be allright for me to take on a position in my Unlce's french restaurant. The thought of her coming home alone everynight is not what she is looking for in a husband. However, she loves me and does not want to see my dreams shattered. Can anyone shed some light on this subject....PLEASE! Thanks~

Pizza Paradisio: I believe it's on P street near Dupont Circle...know for some of the best pizza in D.C. $15 for dinner is a tuff squeeze in this city... Rocklands barbeque...mmmmhhh on wisconsin....no waiter service but delicious and inexpensive.

Who is Awbrig? He's barely got any posts...only 5K....what's up with that? Where and when....that is the question...

Snider's is a classic treat....great steaks too. Love the pickle bar at Grubb, for some reason I've been going to Woodside more often lately....great Matza ball soup there. any other classics around the neighborhood? Oh yeah,,,there's a thai grocery/takeout on University next to Georgia that's been there for over 25 years....good selection of Thai and decent take out. i'm getting hungry and its only 10am!

To clarify, you are saying that we can have raw milk cheese as long as it has been held at 35F for at least 60 days? If so, then why are we so limited to the cheeses we receive from foreign countries? Any good domestic stinky cheeses? Room temperature Stinky Cheese and Baguette....and a glass of red....that's all you need......no onions or any other noise to disturb the true flavour.

No 4 star michelin's here but still some sun: Mi Rancho: Decent Tex Mex right around the corner from Tastee Diner : classic Diner establishment; Across Mi Rancho: Cuban Corner (not sure of name) tastee inexepensive cuban food Negril: good to great Jamaican food Santucci's ( cross of colesville and university) great italian subs and sopresseta: next to that is a bakery with all made from scratch on premises....support it/love it/now! Woodside: top notch heart clogger: order #1 Cyreno de Bergiac have them put it on the grill....death made in heaven Across the Woodside (on Georgia near highway) Kristens Cafe: french style cafe not bad Silver Spring eating blowss......also for a great Gyro...if your not too scared...Country kitchen ...corner of 29 and university...an old guy name Harry.....runs a slow dive where you can help yourself for the coffee someone is always drinking beer and the home fries and gyros rock...tell em Larry and Francis told you to go....love it! Crisfield is the most talked about and overhyped.....more oldschool bad ambience than good food...and expensive....worth the visit just to know about it...but that's it let me know what you think and if you find any others

Can't believe all the rave again about this cute place....agreed the ambience and service is spectacular, but the sushi.....good at best. The fish wasn't terribly fresh when I was there....the tuna was ok...the salmon was lack luster. tiny portions compared to other establishments. I feel as though people are too wooed by the cozy confines of the restaurant to form an objective opinion of the food itself. Also, what;'s the deal with not knowing what you're ordering? The waitress kept saying...."chef chooses what is most fresh" All my girl wanted was some spicy scallop and we had to go al la carte since we didn't know what was coming with her dish. I will go again, since I'm a big sushi fan, but first time was a bust. Best kept secret in DC metro area is MomoTaro Sushi up in Rockville. Go there weekly at least and never lets me down. I realize that Makoto may be more true to form of the original sushi....but there was so little fish and rice it was hard to even pick up as one piece...falling apart on me like the expecations I had for this joint....one more gripe: no wasabi! "Chef puts just right amount on every piece:" not for me miss dosile!!!!!!!

Where's the party going down? I'd love to join and contribute....tapas yummy for me tummy...might even be able to host it if the ball n chain is down$%^!@#$%

Thanks for all the great reminders and suggestions.....never had Gubbeen, but I will look for it...is it a soft cheese? Love Epoisses.... Also if anyone's intersted, I can post the contact info for a fromagerie in Montreal that will send Unpasteurized Milk cheeses that are not available in the US.....They have amazing epoisses and Camenbert made with Raw Milk which is like night and day compared to the plastic they pawn off for cheese here in the U.S. Stop the ban on raw milk cheese: I know you can get raw milk cheese in the U.S., but it is limited to cheeses aged for no longer than 3 months I think.....when I was last in the Italian alps I had some 3 year old cheese that was almost black! Now that's some stinky cheese

I love "stinky cheese"! My favorites are Livarot and Pont Levesque. I am looking to broadon my horizon and would like to see if anyone has suggestions. I prefer the soft triple creme styles. Chaumes is one I hadn't had for a while and I found quite tasty just the other night. Also, I used to get aged havarti and esrom when I lived in Montreal, Canada; but can't find any in the states. Does anyone have a hint for me. Cheese Cheese Please

Foam is so six years ago! Boohoo.....why is Trio using it? Are they going old school or played out? Don't think so.....as mentioned, it is one of the tools in your bag. Use it when its beneficial. You might think about cooking down some fennel and using some of the juices to accompany your pernod....to help round it out and keep costs down????? It also might help thicken it up if that's what your looking for. Good luck pastrami.