ScotteeM

Um . . . they tasted good.

Congratulations, Josh, and welcome to DR.com! Mapquest puts it at 12 minutes, but rush hour in the vicinity of GMU can be BRUTAL. With graduation on a Friday evening at 7, I would suggest that it could take 3 times as long, which isn't practical. Better to stick closer to the campus, IMO. I've eaten at Il Lupo once and enjoyed it. Le Tire Bouchon is also very good, if a bit pricey. There's also Auld Shebeen (?) up at the intersection of 123 and 236, but I've not tried that place. It's an Irish pub, so probably more casual and less expensive, but might be smoky. San Vito is in the Kings Park shopping center, on Burke Lake Road at Braddock Road, but even that might be pushing the envelope to enjoy your meal and get to graduation on time. Hope you have a great meal, and please report back after the event!

Once or twice, Mr. S and I have come away from a dinner at a restaurant that has drawn universal raves, wondering if we missed a kool-aid stand on the way in. Certainly, preconceived notions play a part in one's dining experience to some extent. And I would say that my own extensive reading of DR.com postings tells me that not everything tastes the same to everyone. When we're talking the upper eschelon in price, expectations are commensurately higher, and often at that level one unhappy experience is enough to kill one's desire to return. I'm not talking about one dish being not quite right, but a meal that, start to finish, does not at all live up to the hype. Personally, I find the chats (both Tom's and Todd's) somewhat tedious, and I don't run to read them every week. But when a discussion ensues here, or someone mentions a chat to me, I go back and read it. This one in particular was fairly silly, IMO, although I know some feelings were hurt. I wonder how much some diners' perceptions are shaped by the misinformation in some (non-local) guides that seem to consistently quote prices that are unrealistically low for some of these restaurants. That could account for a certain amount of sticker shock, and have a very negative effect on the diners' perception of the meal itself.

I'd suggest calling Zaytinya and asking them about the potential wait on a Friday night. I would hope that they could give you a good idea of the best time to try to get there, and how long the wait is on average.

I've not been to Zaytinya, but Mr. S couldn't stop talking about it after he took a young coworker there for dinner one night. He can't wait to take me there. It sounds like the sort of place you're looking for. They do take reservations, and they are on Open Table. I made Mr. S's reservation through OT.

That was my reaction, too.

I did my best to search for information on salmonella and eggs. I found a consistently reported statistic on the incidence of salmonella in eggs: 10%. IOW, 90% of eggs are free of salmonella. I was unable to find any documentation of an increased incidence of salmonella among eggs sold by small farmers at farm markets, over mass-produced eggs sold in supermarkets. I found quite a few articles pointing to healthier conditions for hens--better ventillation, better feed, and greater area per hen--leading to a lower incidence of salmonella on eggs. This bears out my previous assertion that eggs from smaller family farms where hens are not confined in tiny cages with deep layers of fecal matter under them would tend to be healthier. Refrigeration also plays a role. Eggs sold at farmers markets should be properly stored in coolers with reusable ice packs (not ice) or plug-in coolers. An egg kept out of refrigeration deteriorates about five times as fast as one that is properly refrigerated. There are other steps taken in egg farming that help reduce the chances of salmonella contamination. I also saw several articles discussing a study or studies that suggest that salmonella contamination causes weakness in egg shells, so eggs with extremely fragile shells could be contaminated (and therefore should be cooked). My experience with eggs is similar to Barbara's. I am careful to use fresh eggs when making sauces or dressings or other preparations that use uncooked eggs, and I have not had any problems. Folks with compromised immune systems do have to take special precautions, of course. I also wonder about the nutritional value of pasteurized eggs. How does it compare to that of unpasteurized eggs?

On another thread, I mentioned the article in Mother Jones about Polyface Farm. Today I received the link to the article on line: No Bar Code I found it interesting. I like buying food that hasn't travelled halfway around the world.

I second what Zora said! Animals raised in better conditions have stronger immune systems, and therefore are much less likely to have bacterial colonization. I also suspect the eggs from small, local producers are fresher than those on the supermarket shelves, which adds to their safey, IMO. When I'm planning to use raw eggs in a preparation that doesn't involve cooking, I purchase fresh eggs that day, if possible (and at the Alexandria WF, you can buy whatever quantity you need, even one or two).

Sounds like a little mixup! The fish in the bamboo basket is not on the menu, apparently, so may be difficult to order. But it definitely isn't chicken.

This is also an issue in Virginia. From the Polyface Farm website I found this site that discusses regulation and other issues facing Virginia independent farmers. Legislation is also pending in Virginia to require that all poultry be kept in covered barns. The website says that the supporters are pointing to the fears about avian flu as the reason for this legislation, but in fact the legislation was proposed long before avian flu became an issue. Independent farmers point to fears of competition from large corporate poultry farms, which do not yet have a presence in Virginia, but could in the future. Organic, free-roaming chickens produce eggs that are more nutritious and better tasting than those from huge corporate farms. The poutry meat itself is likewise more nutritious and better tasting. Lest that become a more popular choice for consumers, corporate food producers are seeking to eliminate that competition. The article in Mother Jones is a good one, and probably will be put up on their website in a month or two, as the next issue is ready to hit the stands.

I, too, prefer fresh meat over frozen. However, in the last cooking class at Maestro, Chef Trabocchi told us that there is a tremendous difference in taste and texture between meat frozen in a normal freezer and meat frozen in a high-speed freezer. In the latter, the time required to freeze meat is measured in seconds, and the process has a minimal effect on quality. Do we know what freezing equipment this butcher employs?

I'd be in for that one.

Um . . . no, thank you.

SF = S**t Faced? Dona Animella

Wish I could be there, but I'll raise my glass tonight on my own.

Who knew?

My best guess is that, before we actually hit 1000 members, about 328 people signed up and later left (with or without management's assistance). So, while modthinglet was the 1329th person to join the list, her/his membership was the one that brought us to 1000 members all at once.

I got takeout again tonight. I opted for the Pollo al Mattone, which is marinated grilled chicken breast topped with "wild forest mushrooms" (actually, grilled portabella mushrooms and buttons, but darn tasty). It was in a rosemary white wine sauce over spinach sauteed in garlic. The bag I brought home was huge and heavy. The main event was beautifully "containered" with lemony steamed broccoli and sliced potatoes sprinkled with paprika. It was very attractive, and delicious. I would have liked a little more chicken breast, and there was one clump of minced garlic tucked in a spinach leaf--I saw it before I bit into it--but not major detractions. I didn't even touch the side of fettuccini with marinara--I was too full. The bag also contained a snugly wrapped and very large portion of focaccio flavored with rosemary and a container of seasoned olive oil for dipping. The bread was light and nicely flavored, and the oil was quite good, recognizable as evoo. For takeout, it was extremely nice, IMO. It was well-presented, appetizing, and indeed delicious. When Mr. S returns from his current travel, I'll drag him over there for a sit-down meal. So many restaurants--in my area, anyway--treat takeout as an afterthought. Their containers aren't big enough, or they're too big, or they leak most of the sauce all over the car on the way home, and their food doesn't travel that well. San Vito has put at least a little thought and care into their takeout, with nice presentations and good flavor. The service was friendly and caring, too, for my brief encounter.

I tuned in when it started last night, just out of curiosity. I realized quickly that it didn't really interest me, so I changed the channel.

. . . And Mr. S thinks I'm bad about that! On the white vinegar front, I use it in my laundry, for items that shouldn't be exposed to fabric softener--I put it in the dispenser instead of the fabric softener. To stay on topic, if one likes to make sauces and vinaigrettes, I believe one cannot have too many different varieties of vinegar.

That's what happened to me last year when I bought ramps at WF. I haven't spotted them yet, but I haven't been shopping since Saturday.

Chef Trabocchi did mention Jamison Farm in the cooking class last week as a good source for lamb. I have it in my notes, but hadn't looked up the link yet. Thanks for posting it!

This is bad news! Not that I'm familiar with Country Pleasures, but because I do notice a taste/quality difference with eggs from hens that get exposed to sunlight, and I've read that these eggs are more nutritious, as well. I know that folks are paranoid about bird flu, but there's gotta be an alternative to shutting all the hens up in the dark! (I know, the barns probably aren't that dark, just making a point.)