tjaehnigen

This recipe is c/o JonesWineNo1 over on Vinocellar, but I had to post it here to share-- 45 minutes at 450 degrees for a slightly over three pound bird. The keys to success are: brine overnight, truss the bird, make sure the oven is at 450 before placing chicken inside, let the chicken come to room temperature before placing in oven, and let chicken rest for ten or so minutes under a tent of aluminum foil prior to carving. If the bird is bigger than three pounds then the increase cooking time. In the event the chicken begins to burn (very rare) then tent scorched area with foil and continue cooking. If you brine the bird, it is almost impossible to dry out the bird. DE-LISH!

MatthewB-- How much did the Le Creuset terrine set you back if you don't mind me asking? Approx $75 or so? Higher? Lower?

Parmigiano Reggiano is great with leftover red wine. I like to use a veggie peeler to strip off a 'peel' of it. mmmyeah

Kettle cooked brown Utz potato chips. Omygodicantstopeatingthem.

I haven't had the stuff in years, but, as a kid I thought it was great. In lentil soup, my mother always had us eat it with a little vinegar mixed into each serving -- maybe 1/2 a tsp to a tsp for a large bowl. mmmm

Vinocellar is back at its normal home on a brand new T1 with a better carrier presumably. YAY!

DC Restaurants that allow BYOW Amazingly, Galileo, even the Laboratorio del Galileo, allows BYOW with a $15/bottle corkage fee.

Well, it certainly is pretty good. Quite possibly it was or still is the best in PG County. It isn't cheap cheap cheap, but it is a nice moderately priced restaurant. Their pastas are very well priced (many under $10) and their specials are almost always under $20. One can get in and out of there for as little as $30 for two (w only pasta entrees and no wine but with tax and tip) but more realistically for about $60-80 ($60 for two entrees (includes salad) and 2 desserts, $80 if you include a middle of the road one of their wine selections (not terribly broad a selection)). Not cheap, but not really expensive either.

Cesco in Bethesda (I know, that's MD) ain't bad -- but it might be at the higher end of 'moderately priced). For cheap and usually pretty good, I go to Pasta Plus in Laurel (hey that's where I live)...

I am not sure if they take reservations that far out (one month max might be the rule here). But she will get back to you. I forget her name, but she will get back to you. Keep trying, it is worth it!

For me, so far, I'd say it was Laboratorio at present. But, having just dined at Palena for the first time.... Man, it was about the best, most seasonal dining experience I've ever had. It was superb. And I haven't been to Maestro yet. Mostly since I can't bring my own wine (since they're in Virginia...).

started about 4 years ago. Have about 120 or so on hand usually, only a portion of which are temp controlled. Moving the rest to my pop's basement soon.

Man sounds like I need to go here, if only for the Frog Legs even. ribbit

I'm curious if there is anything to how people's experiences rate based on where they sat in Babbo. As I see it, there are three main locations-- Bar/Cruddy tables at/near abr Downstairs tables prior to the staircase leading upstairs upstairs I have only been there once (hey I am an uptight diner from DC that tips like crud, right? ), but it was upstairs and I had one of the top three, heck, top two meals of my life there. How about the rest of you?

When we went, it was mid-November. I'd go back there in a heartbeat.

http://www2.vinocellar.com:20200/forums/ubbthreads.php Vinocellar is up and running again in temporary digs while a new T-1 gets installed.....

Signature frog leg dish? Do tell! I had my first experience with this at Palena a week or so ago. Dee-lish! Mark, understood. I certainly respect your position, but for me, corkage is the way to go most times. It's a helluva lot cheaper and it allows me to indulge in dining out (well) much more often as a result.

Mine is about 10x20. All of the kitchen work area is in a U-shape in one half of the room and the other half was presumably supposed to be for an eat-in area. We have little counter space and the wall oven is right next to the in counter cooktop, making having two people at the stove rather awkward. Mrs. TJ and I cook most often together and we often get in each others' way. We added a pantry of sorts in the other half of the kitchen as well as a 'breakfast bar' that is really there just fro more counter space and storage. When we have a spare $30K, we'll gut the thing and re-do it, including moving the two open doorways and perhaps cutting out half of a wall to look over the family room. Ah but windows come first.

Re: Kitty litter... We use scoopable litter, hence a full blown refresh of the litter is not necessary with every 'cleaning'.

When I used to go to Baltimore Orioles games, I'd get Boog's BBQ. But I don't do baseball anymore. Now, I do Washington Capitals Hockey. They have these garlic fries that are simply great. If someone in your section, even if diametrically opposed to your seat location, gets these fries, you start salivating like a Pavlovian dog. 'Must...get...garlic...fries!'

I'm in Montpelier, right between Laurel & Greenbelt.

I'd be interested too. My only real source right now is Whole Foods. There was a pretty good shop in Philly I passed by last year, but I can't remember where it was..... I wonder if there are any excellent on-line sources, too.

Mark, I know you probably hate to hear this, but do they allow corkage?

Let me know when the roasted tomato soup is on the menu again and I will be there. heh heh

I used to have this friend who ate, um, mayonnaise sandwiches. You got it, two slices of Wonder bread and at least two or three tablespoonsful of mayo sslapped together and munched on down. Eeek!