From the fun gadget and technology website Gizmag.com, here’s an invention that may permanently leave a greasy stain the fabric of the Universe: The Cheeseburger in a Can
The Europeans are once again taking the lead in burger technology. How can we as Americans stand by and remain idle while our counterparts across the Pond continue to push the boundaries of the modern meat patty? What was our last major breakthrough, the McDLT? We can’t let the Germans show us how to perfect our national food that we so blatantly stole from them!
Somebody should do something about that.
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30Jan
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28Dec
Take a look at the current Restaurant.com promotion.
They are offering 70% off the price of their restaurant certificates w/code COUNTDOWN. $25 certificates end up being $3 w/the discount. In addition to the discount, you may get a $15 deLaFlowers Gift Certificate with your order through 12/31. I’ve written about their promotions previously, but the certificate for flowers is new.
Make sure to read the restrictions for each certificate. -
14Dec
I know, I know, you’re sick of being told to buy diamonds and Lexuses as Christmas presents. If you really love him, you’ll buy him a Lexus SUV with big bow on top! if you really love her, you’ll be buying her not one but SEVERAL diamonds arranged from smallest to largest, and asking your small children to pretend they don’t know what a wishbone is!
The truth is, if you REALLY love someone, you ought to consider sending them to Zengo for a Latin-Asian fusion cooking class. (No one is paying me to say this, so listen.) These single-session classes, which start in January, will give students hands-on experience with balancing Latin and Asian flavors. They’ll learn how to do a proper margarita, which is both elegant in its simplicity and kind of a bitch to get right (so they’ll be encouraged to make and drink a LOT of margaritas), and how to roll their own sushi. Rolling sushi was the best part of a highly entertaining and delicious class, and your friend will be so pleased with the way she rolls that she’ll walk out there planning a sushi-rolling party, to which you are sure to be invited. Score one for you!
Classes will be held on the last Monday of every month starting in January, from 7 to 9 p.m. at Zengo (781 Seventh Street NW). $64 per person, including tax. -
18Nov
British high-end grocery chain Waitrose offers a list of the top 100 moments in food history. While definitely being a bit Anglo-centric, many of their selections would rank similarly here on this side of the pond. Hard to deny the staying power of sandwiches, farming and forks.
Couple of things caught my eye – I had no idea that an Iowan created the automatic bread slicer. I lived in that state for three years, yet they seem more proud of Tom Arnold from Ottumwa and John Wayne of Winterset than Otto Frederick Rohwedder of Davenport. Also, who knew that Piggly Wiggly was the first modern supermarket?
Patient and observant readers will note that this is a 99-item list. Apparently American students aren’t the only ones falling behind in math. -
07Nov
Tony will talk about his book, “No Reservations” at Olsson’s Books & Records (202) 638-7610) at 418 Seventh St. NW today at noon. -
30Oct
I have long been a fan of Tyler Cowen’s site, so today’s talk sounds interesting. A friend passed this email on to me, and I am -of course- sharing it with you…
You are invited to a free book talk on “Every Meal Counts: How to Find the Best Food in Washington, D.C.” by Tyler Cowen, author of Discover Your Inner Economist: Use Incentives to Fall in Love, Survive Your Next Meeting, and Motivate Your Dentist, on Tuesday, October 30, 2007, at 6:30 p.m. in the first floor auditorium of the Cleveland Park Branch of the DC Public Library, 3310 Connecticut Ave., N.W.
Mr. Cowen is also the author of an online guide to “Ethnic Dining in Washington, D.C.” A book sale and signing courtesy of the Trover Shop will follow the program. Free to the public; no reservations required. For further information, call the Cleveland Park Library at 202/282-3080. -
29Oct
Winter is coming. And if you’re anything like me, that means that the color will all drain out of your life, leaving you a sad withered husk of the once-vibrant person you usually are. My most recent solution? Growing sprouts on the kitchen counter. Having something green and growing helps one stave off the SAD. As an added bonus, the quickest sprouts will grow in three days, giving you a much-need boost of almost-instantaneous gratification.
Growing sprouts at home not only gives you the satisfaction of eating them for literally pennies but you can also turn up your nose at the Yes!/Whole Foods/Eastern Market/Giant/Safeway/military/industrial complex.
The pictures show mung beans (59 cents at the Asian Market) which are the same sprouts used in all your favorite pan-Asian stir-fries. Though you can eat them straight up, I prefer to cook with them. If you’re looking for something a little more direct-to-the-sandwich, you can sprout alfalfa, brassica (anything in the broccoli family), or mustard. Even the biggest dried legumes can be sprouted, including lentils, dried peas, and dried chick peas. Be sure to pick only the most-complete kernels if you go this route: I had one batch of dried peas go terribly wrong because only about 50% were undamaged enough to actually sprout.
The super-market-beatingest part about this is the drop-dead simplicity. You put in about three minutes of set up time, then 30 seconds a day for a couple of days and mother nature does all the heavy lifting.
First: get yourself a jar. I use a wide-mouthed mason jar because I had one hanging around. That’s science. Next, fashion a breathable top that will allow water entry and egress, but still holds your sprouts in. I use cheesecloth, which is perfect since you can just screw the jar lid over it. You are now prepared to buy seeds. On my first-ever attempt, I sprouted alfalfa from a seed envelope I bought at Fragers. Once you’ve gotten hard core you too can order specialty blends from organic farmers growing happy healthy seeds in California. Part of the fun is buying tablespoons of different random seeds from your local bulk-purchase location and seeing which sprout and how fast.
Once you have the seeds, bung them in the container and soak them in tap water for 8-12 hours. The next morning, drain and rinse them once or twice until the water runs clear. Drain a final time, throw a towel over the container so that no light enters, and run off to do the million other things the day requires. Over the next couple of days repeat the rinse-and-drain cycle once in the morning and once at night.
One day you’ll realize that the sprouts are the exact size you want them. Leave them uncovered to green up in the pallid winter sunlight (it doesn’t take much light to fire up their little chloroplasts). After that, eat them with abandon. Whatever you don’t eat out of hand can be transfered into a baggie and thrown in the fridge. They’ll keep for about two weeks I’m told, although mine have never avoided predation so long!
This was written by guest Füddite EJG. -
26Oct
I know there must be plenty of Bacontarians reading DCFUD. For you hearty folks, I would like to draw your attention to one of my favorite t-shirt designs, from Dieselsweeties!
Apparently bacon and eggplant is a good combination – for clothing. 🙂 -
25Oct
As my lifelong friend Joe drove away with his new bride Kassy on Saturday, so ended my “Season of Taffeta.” Four weddings and a bachelor party in Vegas, all compacted in the past seven weekends. Combined with my ongoing project of helping a friend shoot a little indie flick on the Eastern Shore and helping my mom move to Phoenix, Arizona, I haven’t had much time to dine the way I’d like. You know…with table service. Servers without nametags and flair. Menus that don’t have backlighting and value meals. Without getting smooshed between great aunt Hilda and flatulent uncle Marty at table number 8 asking me “why ain’t choo married yet?”
Still, I can’t complain too much – there are positives abound with so many weddings. My friends are demonstrating their love and commitment. There’s usually a lot of food and drinks. Bridesmaids are usually attractive. Aunt Hilda and uncle Marty reaffirmed my decision to avoid all family reunions. And I learned things that will come in handy should I decide to get married, or put in a bid for that mail order Russian bride.
1) Caterers at a wedding should always have one vegan/vegetarian dish. No matter how carnivoiristic the bride and groom may be, there’s always at least one person who won’t eat the chicken or the fish. It’s a nice gesture, and veggie options are often cheap.
2) Open bars are all well and good, but the bar should not be the only place to get drinks, especially at a reception with lots of young children. The smartest thing I’ve seen in a while was a “Kid’s Drink Stand” where they could mix and match their favorite flavors for juices and waters, and let the adults have the bar to themselves.
3) Wedding cakes may be gorgeous, but they are simply not practical. Tiered cakes can be messy, difficult to move and store, and require a dedicated cake cutter after the initial bride and groom slice. Some people want big pieces of cake, others just want a little bit with extra frosting. To eliminate that hassle, do what Joe and Kassy did, as pictured above: wedding cupcakes and canollis. Minimal mess, easy storage, and ready-made serving sizes.
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The 5PBWC gives 8 Whammies! to the weddings I went to this fall. 2 Whammies! for each groom being level-headed, 2 Whammies! for each bride not morphing into Bridezilla, 2 Whammies! for tasteful bridesmaids’ dresses, and 2 Whammies! for each open bar, because, frankly, I wasn’t interested in juice.
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25Sep
It’s time to dance to Abba and drink Icelandic Beer. Where? At Hej Hej, of course.
Join our favorite DJs at Hej Hej tonight, Tuesday, September 25th, for a night of Scandinavian pop & rock.
Where: Gate 54 @ Cafe Saint-Ex
When: 10 PM – close
Cover? No cover!
DJs Natalya and Melissa spin music from Sweden, Norway, Iceland, Finland and Denmark including The Concretes * Shout Out Louds, The Raveonettes * The Knife * Jens Lekman * Peter Bjorn & John * Annie * Bjork * The Hives * Tigerbombs * The Lovekevins * Figurines * and many more.
Drink specials on Viking beer and Reyka vodka all night!
Check out the Hej Hej site at www.hejhejmusic.com and come on out tonight.
We’ll see you all there!
