legant

In an attempt to satisfy hormonal cravings for carbohydrate- and fat-rich foods: Potato chips... tamarind roasted almonds... semi-sweet baking chocolate squares. With a Coca-Cola chaser.

Popcorn... truffle... parmesan... $8.00

In case you decide to stay home that evening:

Peg Bracken "helped a generation of women spend less time on kitchen drudgery and presumably more time collapsed on their low-slung mid-century couches, overcome by paroxysms of laughter."

Either date works for me with a preference for the 16th: I can stay out and play later on a Friday night.

Balsamic-glazed pork chop Baked sweet potato w/ brown sugar and harvey's bristol cream Applesauce Manhattan

[since the TMB - Upper Northwest is de facto defunct] I'm in.

Nobody does it better!

Circle Bistro; Notte Bianche; Marcel; Dish; 600 Restaurant... And, that's just in the West End.

This is an electric stove??!! I can't tell from the pictures, but are the unglazed quarry tiles sitting directly on the electric coils? Or, are they placed on a rack immediately above the coils?How many tiles do you have? It looks like 12 on the bottom; four on the top. How did you work out this formula? What about rack placement? Are the rack positions accurate in the photo? What modifications, if any, would you make for a gas oven? Can the necessary high temperature be achieved more quickly in a gas stove?

Click ***You Are The Stuffing*** You're complicated and complex, yet all your pieces fit together. People miss you if you're gone - but they're not sure why. [Note to self: make those airline reservations soon.]

Anyone interested in whimming it in Rosslyn or Pentagon City today, Monday? Crossing the river and will be in the Commonwealth ~ 1:30; looking for a late lunch near either of the subway stops.

Welcome bcate3! and congratulations on your first post. Dino has become my favorite "group" dining experience. On a recent visit we, too, had a "bad" experience -- the wine was delivered to the table but remained unopened for at least 10 minutes; the wait staff excused ignoring us... and the delay in opening the wine... by saying she was also waiting on tables on the patio. The graciousness of Dean in acknowledging the situation have endeared these folks to Dino. That and the menu della sera.

English muffin; bananna; BBQ chicken thigh (cooked, but not sampled, last night)

I'm in.

[To get the dough rolling:] Have you experimented with various types of flour – whole wheat or type "0" or type "00"? How does it affect the texture/cooking of the finished product? What, if any, modifications need to be made?

If there was ever a flavor of the month, it’s pizza. A search on DR.com produces mentions of Iggie's Pizza, Mount Vernon, McLean Pizza, Just off Old Dominion Drive, Bebo Trattoria, American Flatbread, Two Amy’s, and Comet among others. But with comments such as best pizza ever and probably the best thing I've ever put in my mouth we surely have another contender in the pizza debate. DanCole42 has been perfecting the art of home pizza making for the past several months. In this month's blog, he has agreed to document his experiences… from doughs to yeasts to grilling to pizza stones/tiles to freezing… making pizza pies at home. For five days this week, Dan will share with us how to make great pizza at home interspersed with info on pizza's history, pizza around the world, etc, all melded together with his special brand of humor. So… let's get this blog on a CRUST!

First post? Congratulations and welcome! Kids or adult-themed Halloween? After a Sunday night visit to Comet, I'm sure the ghouls and gobblins will be out in full force. Despite my own reservations, it might be a good place to hang on All Hollow's Eve.

Currently ISO of bar-dining options to add to the Dino-Corduroy-Palena rotation. It's one thing for the bartender to know you; it's quite another when he remembers that you like your beef medium-rare. The criteria: it has a lot more to do with the bartender's personality (cheerful) than the food (cheap); but good food is never a bad thing.

Split pea 'n pancetta soup [ ed: That'd cover half of St. Julia's repertoire! Were ya consuming it out of a glass? -Ol'I ]

What did he do this time? I'll see if I can find the pictures, but last time it involved some incredible carpentry, copper, several dancing monkeys and a bottle of MD40.

I'm in! And... depending on how the season goes... I can provide some venison.

Favorite line from last night's show: This is why we need Xanax!

How come my “clean the fridge” projects result in more food containers occupying space than the original ingredients? It’s almost as if these things are amoeba… in a controlled environment… reproducing at an astonishing rate. In one week… from cherry tomatoes, pork, green peppers, beets, and spinach… I got:Bow tie pasta with oven-roasted cherry tomatoes and spinach and pork and feta Dal with oven-roasted cherry tomatoes and spinach Roasted beet sandwiches with spinach and goat cheese Pork and beans And 5,011 containers of leftovers.

Pichan is back!