autoFOODography

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2010-05-12T21:12:55.997-04:00

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Hello, We bumped into your blog and we really li...

2010-01-24T14:31:13.512-05:00

Hello,

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It definitely was my favorite. And after reading y...

2009-07-17T16:07:18.501-04:00

It definitely was my favorite. And after reading your post, now I know how to cook it. But maybe it would be easier if you just cooked it and invited me over!

I love this post! Isn't vanill the best? I'...

2009-07-13T17:03:03.446-04:00

I love this post! Isn't vanill the best? I'm going to try adding vanilla extract (or a little vanilla sugar) and/or brown sugar to my milkshakes. It sounds even more decadent and divine than a milkshake already is, without adding your "auotFOODography works"!

I've added your great post to my blog post about vanilla beans and vanilla extract.

Again... great post. Thanks!

And here's a picture to prove it (click on my name...

2009-05-22T19:12:59.539-04:00

And here's a picture to prove it (click on my name)! :) Your veggie loves you so much -- lobster and all!

YUMMMMMMMMMM!!!!!!!!!!!!

2009-05-19T23:01:38.809-04:00

YUMMMMMMMMMM!!!!!!!!!!!!

This is a rising ster, with Chef keller in the hea...

2009-04-10T19:51:00.000-04:00

This is a rising ster, with Chef keller in the heat. Expect well beyond expectations.
Chris Pearmund

Eek -- well maybe I exaggerated slightly, but I re...

2009-02-12T09:46:00.000-05:00

Eek -- well maybe I exaggerated slightly, but I really DO like the taste better than any margarine. Also, I have found that the regular variety (not light) actually does cook/melt quite well. You are right about the light kind -- that's pretty much good for spreading and microwave melting. Both the light and regular are relatively "light" though, so I do not have a problem with either, depending on what I need them for. And yes, sometimes I use butter. But not too often.

Wow thanks for the awesome suggestions! It is in m...

2009-02-12T09:43:00.000-05:00

Wow thanks for the awesome suggestions! It is in my nature to vary things, so this will definitely be something I do next time. Wanted to keep it simple for the first time, but I really can't wait to try your variations.

this crap doesn't task like butter nore does it co...

2009-02-11T20:22:00.000-05:00

this crap doesn't task like butter nore does it cook right at all

So I've been following your blog for a while now, ...

2009-02-10T19:31:00.000-05:00

So I've been following your blog for a while now, but I wanted to comment on this entry because I love making pasta from scratch! SO easy and fast! Usually, I use about 1/2 whole wheat flour and add in a good amount of fresh cracked pepper (if you want thin pasta, make sure the pepper is finely ground or it will tare the dough)along with olive oil and 3T fresh lemon juice for a nicely flavored dough. My boyfriend and I have tried other flavoring agents (spinach, tomato paste) but this is one of my favorites. Just thought I'd share in case you wanted to try something different next time!

This is quite an impressive list. It is certainly...

2009-01-17T09:43:00.000-05:00

This is quite an impressive list. It is certainly hard to narrow foods down to a top 10 -- considering how much our family enjoys and appreciates food. But, here it is:

Dad's Top 10 Foods

1. Brie
2. Avocado
3. Red Wine (a good bottle, of course)
4. Fresh Peaches (prefer Michigan Red Haven or South Carolina)
5. Scallops
6. Lobster
7. Olives (just about any kind)
8. Mushrooms (any kind)
9. Cinnamon
10. Ice Cream (maybe this is cheating, since there are many ingredients in ice cream; I guess it is actually a dish, but who cares.)

Unfortunately, this comment comes too far after th...

2009-01-01T10:21:00.000-05:00

Unfortunately, this comment comes too far after the delightful dinner party to remember the specific wines that we brought. However, the types of wines were easy to remember. The white was a California Chardonnay, not too oakey, but bright and acidic that matched up well with the amuse-bouche and salad. The reds were a Washington Pinot Noir, which had enough fullness to match the main course and sides; and an Italian Sangiovese. For those not familiar with this varietal, sangiovese is the primary grape in Chianti and many Italian blends. It goes perfectly with boldly-flavored courses such as peppers and tomatoe-based foods and sauces. However, the wine, no matter how fine, can only supplement the meal. With creative cooking this incredible, almost ANY wine would have worked, and nobody would have w(h)ined!! Dad.

Mouthwatering and delicious. Again, great visual,...

2009-01-01T10:05:00.000-05:00

Mouthwatering and delicious. Again, great visual, as well as olfactory and gustatory appeal. (It may be obvious by now that I am new to blogging. Perhaps it is because this it the first dinner of Benjamin's that I have been privvy to taste. It was certainly a night to remember.) Dad.

I suppose some day we will have to take Erica to t...

2009-01-01T10:00:00.000-05:00

I suppose some day we will have to take Erica to the Waldorf Astoria in NYC for dinner. That is where the original apple-based Waldorf Salad originated. And, I must say, I disagree with her on this point, because this salad had it all: greens, a little sweetness, tang, and most of all, visual appeal. THIS WAS A GREAT SALAD!! Dad.

These were truly awesome!! Better than almost any...

2009-01-01T09:54:00.000-05:00

These were truly awesome!! Better than almost any appetizer I have tried. They certain amused my bouche!! Dad.

Hi I am new to your blog and I just wanted to say ...

2008-11-28T15:10:00.000-05:00

Hi I am new to your blog and I just wanted to say how much I’m loving it

Rich----Glad that you love Zing's too. And spot on...

2008-11-19T11:49:00.000-05:00

Rich----Glad that you love Zing's too. And spot on about Shalimar.

Haha BTB! I pained over that one due to its popularity and iconic status, but I just couldn't include it, mostly since I never thought those burritos were anything special. I think I have had enough Burritos here (even at Baja Fresh) to supplant BTB. I would love a little hole in the wall where I could get one at 3AM for $4 with fresh homemade chips, but hey I guess we have to sacrifice a little when "off-campus."

As for Oriental Express, there is no way. I swear that's the only place I've EVER been to that has made me sick. And I think it might have happened twice! The chinese food was cheap but nothing special and just not worth remembering. But yet I do. :)

I can't believe you never went to Spots!! Especially with your BTB, OriExp and Rod's Diner patronage. It's smack dab in the middle, is an institution and is the best of the four.

I agree with you on Zingerman's. It is the tops.
2008-11-19T02:04:00.000-05:00
I agree with you on Zingerman's. It is the tops.

Shalimar is a good Indian restaurant. It is certainly one of the best in A2, but I doubt it ranks amongst the very best elsewhere. Suprised DC hasn't blown you out of the water with Indian food.

Silvio's is definately unique and serves the veggie/vegan crowd. I like their grapes on a pizza. But, I'm not missing it like you... But I'll concede.

Never went to Saica, Mr. Spots or Le Dog (or your mom's home cooking).

Mentioning Asheley's and Pizza House was interesting...

But, I'm suprised you didn't mention BTB and Oriental Express. Does BTB have the best burritos? Not exactly... But, it is good and distinctive from other places. I know I ate it pretty much everyday and never got sick of it. In fact I miss BTB. Same goes for Oriental Express. Cheap Chinese food at its low-low-cost best.

What are your thoughts on these two fine A2 institutions?

LOL.

Thanks for checking out Menuism. It sounds like y...

2008-11-04T16:30:00.000-05:00

Thanks for checking out Menuism. It sounds like you really know your food!

Feel free to let me know if you have any feedback on the site.

Justin
Co-Founder, Menuism

That fluffy stuff on top is a little shaved parmes...

2008-11-03T13:17:00.000-05:00

That fluffy stuff on top is a little shaved parmesan. Forgot to mention that.

I prefer the unsalted, oat bran pretzels myself. ...

2008-10-22T19:25:00.000-04:00

I prefer the unsalted, oat bran pretzels myself. The sweetness of the oat bran and the acidity of the OJ work fabulously together.

Glenn (AKA Dad)

No, I would go back to DB's way before 2009. Their...

2008-08-27T09:52:00.000-04:00

No, I would go back to DB's way before 2009. Their regular menu had a great selection. One that particularly piqued my interest and left my memory (is not on their online menu: http://hiltonarlington.hyperdisk.com/pdf/Dan_Brads_DinnerMenu.pdf) had crispy dumplings in a very innovative pairing. I'll try and remember... And their was a chicken muffaletta sandwich and phyllo-wrapped shrimp that both looked great. Besides their more meaty entrees.

I can't wait to try this place. Hope I don't have...

2008-08-26T19:19:00.000-04:00

I can't wait to try this place. Hope I don't have to wait until RW 2009, though. Dad.

I have to agree with Ben on this one and side with...

2008-08-13T17:14:00.000-04:00

I have to agree with Ben on this one and side with... I have to agree with Ben on this one and side with olive oil. EVOO, although admittedly less "in demand" than wine, is so much more versatile. While wine can create the perfect complement to virtually any meal, olive oil can CREATE virtually any meal.

Complexity can be appreciated in both high quality olive oils and wine. Simplicity, on the other hand, creates a one-dimensional experience when applied to wine whereas in EVOO it is often the simplest oil that best brings out the best flavor of a meal.

It's diversity of flavor is arguably as diverse as wine, as evidenced by many of the same descriptors (e.g. "fruity", "earthly", "nutty") being used for both. But frankly, oil is just easier than wine. One need only to enjoy the taste of an olive oil in order to consider it "great". In the absence of the pretension that so surrounds the world of wine expertise, one can feel more free to sit back and enjoy the experience.

This is what I most appreciate about olive oil. It puts us all on a level playing field. I don't know how many times I've felt awkward as someone chooses a bottle of wine at a restaurant, as if they are not just taking an educated stab in the dark. Then the waiter allows them to taste the wine before serving it to others at the table, as if they are any better of a judge than the other diners. The air that people take on in this situation makes me lose a bit of respect for wine as an element that brings us all together, as Rich said, "socially". Arguably wine divides us as much as it brings us together.

Thanks for a great debate, Ben (and Rich). Can't wait to hear what others have to say.

-Jen