mnebergall

The Alexandria event is sort of a coat & tie event and several of the major Alexandria restaurants come with plenty of food and there is much wine and beer. The entire Alexandria intellegentsia (politician included) shows up. I can recall (barely) some excellent raw oyster/vodka shooters

May 16, 2004 Toast to Alexandria Join us at Colloingwood-on-the-Potomac for this annual showcase of the area's top restaurants. This garden-party is a "must attend event". Please check back frequently as more information becomes available. Location: Collingwood-on-the-Potomac Time: 4pm - 7pm Cost: $100/premier patron ticket (includes parking and gift bag) $75/patron ticket (includes parking and gift bag) $45/ticket in advance $55/ticket at-the-door To receive an invitation to the Toast to Alexandria please e-mail Elizabeth Garstecki with you name and address. Please indicate in your e-mail that you would like information on the Toast to Alexandria. http://www.campagnacenter.org/events.htm

I have heard of a place called Jammin' Joe's Barbeque on Rt. 29 just before you get to Warrenton. I have not tried it yet.

I like the ones at Hunan in Chinatown.

Running into turkey hunters while foraging for morels can be dangerous business. Two things: (1) in many places, turkey hunting ends at around noon. So hunting in the afternoon is the way to go. Check local turkey hunting regulations. (2) if you happen to see a hen turkey or two and you hear them calling, but they don't seem to be moving, chances are they are turkey decoys and there is a hunter nearby. I suggest you say something in a loud voice to let the hunter know you are there (which will piss off the hunter because the very essence of turkey hunting is stealth, you will have virtually ruined the hunt and scared off any gobblers that might have been in the vicinity). If the hunter confronts you, simply explain that you did not want to get shot accidently (keeping in mind that you now are in danger of being shot on purpose) and wanted to make sure that the hunter knew you were there and did mistake you for the turkey that he now thinks you are. The hunter will have a shotgun so remain calm.

Put the leftover grits in a meatloaf pan and refrigerate. Then slice off pieces and fry 'em up in some bacon grease.

Wow, what kind of kids were they? They only recognized him for 20 minutes. What happened, did they suddenly forget who he was?

Chris: Are they only going to do the four episodes with the Iron Chefs from Japan? Or are there plans to have the US Iron Chefs take on other chefs from around the country/world? I would be rather disappointed if it is the former.

So, Mr. Rocks, how are the ventworm nuts at Andale?

I was merely trying to point out that you might be able to get something similar to the Kamado brand in less time. It appears that quick availability is important to you.

Perhaps they will be demonstrating their unusual ventworm nut preparation.

FatTony: Kamado is not the only brand of "kamado" barbeques. Do a goolgle search on the word "kamado" and you will find other brands. Although, you gotta admit, the "Kamado" brand sure looks cool.

Don't overlook Wide World of Wines, on Wisc. Ave., across the street from and down from Pearson's. They have wine tastings on Saturdays.

Where is a good place to shop for one of these "Chinese Choppers?"

do you think they didn't have a choice? oh my. The choices probably were (1) agree to team up, or (2) we will look for someone else.

Crisp and Juicy

I wonder if the US Kitchen Stadium will be as complete as the original.

i'm hoping flay stands on morimoto's cutting board at the start of the show and morimoto proceeds to flay him with his sushi knife. smelling blood batali, sakai and brown leap in with their bare hands and the theme ingredient is then announced: bobby flay! Actually, should be Bobby Filet.

Chris: Is the show you are going to to be the taping of the premiere? I would think that they already have several episodes in the can by now. When do they plan to start airing the show?

My reaction exactly, Tommy. Traveling-Wilburysesque talent-layering is demeaning. Chris Cognac, maybe you could ask any of the four if he wouldn't prefer to stand or fall on his individual effort, if offered the choice. I'm sure given the choice, each would prefer to work alone. However, I think it is going to be more of a challenge for them to have to work as a team with someone else, especially given the language and cultural differences. How they are going to come with and agree on the dishes they will invent, and split up the work cooking and agreeing on presentation promises to be extraordinarily difficult. God help the judges.

My favorite lunch stop is Otelo's on Conn. Ave. just below Dupont Circle. A wonderful little traditional Itlalian place with great lunch specials.

You might ask them if they have ever visted eGullet (assuming they have heard of it), and if so, what they think about it.

This thread isn't about grilling, it is about grills.

Right about the time he learns to drive.

FatTony: First, where were my manners: Welcome to eGullet. Second, no, I have no experience with either the Kamado or the Big Green Egg. However, when my Weber Performer (charcoal with gas ignition) finally craps out, I am thinking of going in that direction. Since you listed Tandori as something you wanted to cook on your grill, I thought the ceramic units were something yoiu might want to consider. It appears that you can fire them up to really high temperatures. But I agree with the others, there is a wealth of information on this topic on eGullet and I suggest you do some searching around. Also, you should report back in once you have made up your mind and let the group know what factors went into your decision making.