In my Twitter (ok, not my inbox this time).  RAY, I know you are with me.

-JAY

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Yes On Title 24 Chapter 5
www.yesontitle24.com

Dear Food Truck Enthusiast, we need your help urgently!

Some very powerful businesses are lobbying the City Council to prevent us from serving you where you work.

The DC Department of Consumer and Regulatory Affairs (DCRA), on the other hand, has proposed vending regulations that would allow us to continue to serve you AND allow for a more vibrant vending culture in the District.

DCRA needs comments on record for these new regulations, Title 24 of Chapter 5 (http://tiny.cc/bnn4q). It is paramount that you voice your opinion on street vending and food trucks by emailing DCRA at helder.gil@dc.gov
live links at bottom of page. look down, scroll down. look closer, you got it.

Time is of the essence. Comments need to be in by next Wednesday, August 25th.

Please act now and email Helder today! Thank you.

Learn more about these proposed regulations.

Here’s a draft of what it could say, but certainly feel free to use your own thoughts and language. If you’re a DC resident, please say so in your email.

Subject: I Support Title 24 Chapter 5

Dear City Council,

I am writing to support the current proposed DCRA regulation Title 24 Chapter 5 that will allow mobile vendors to stay in DC and continue offering more choices and value to consumers.

Please do not allow the introduction of any discriminatory language into these regulations that would limit mobile vendors or food trucks.

Please pass the regulations as written and protect the diverse, growing and small business vending options in the city.

Thank you,

You

Email us at: yesontitle24@gmail.com , Helder.Gil@dc.gov
Visit us at: http://tiny.cc/bnn4q

Washington Post food scribe Tom Sietsema recently shared an anecdote with readers of his “Sietsema’s Table” discussion group about a relatively inappropriate comment from a server. Readers shared their comments, embarrassing stories, and the occasional faux pas. During my decade-plus of food service work, I am fairly certain sure that I probably said infinitely worse things, and most likely to a table full of goodly old nuns. There’s nothing wrong with being engaging and friendly to your customers, and a well-placed bon mot can win over a table of even the surliest of eaters. Still, it’s vital for servers to keep most comments inside their head, where the words can’t hurt the diner…or the tip! You never know what might be absolutely hilarious to some could be completely insulting to others.
After reading the stories, I figure that I must be the luckiest diner in the D.C. area. Other than some occasional minor service mistakes, I’ve never had any servers who’ve completely embarrassed themselves with an inappropriate comment. I’ve never had that evening where everything has become a complete disaster. It also doesn’t hurt that I’m pretty much impossible to offend – I did stand-up comedy and morning show radio for years, and I’m not sure if there’s a video of me somewhere on the InterTubes involving former Bay Area performance artist “Extreme Elvis,” comedian Tanyalee Davis, Las Vegas and full-frontal nudity. (WRITER NOTE – I would advise you to not Google that at work. It happened back in 2002, before every cell phone came armed with a camera, so I might have escaped unharmed, but it also took place at a VERY unconventional wedding, and I’m a-feared footage of the event might rear its ugly head should I ever run for public office. I haven’t found evidence of my specific event yet, but Googling “Extreme Elvis” could lead to some very NSFW tales. Save them for home and share them only with people who thought “2 Girls, 1 Cup” was high comedy)
Sure, I’ve had servers bring me the wrong order, or put in my order incorrectly, or fail to warn me that my arch nemesis, the mushroom, was indeed in a certain dish – fellow FUD writer Jason and I had that experience at a Malaysian restaurant last year. Fortunately, most of these slip-ups are easy to fix. Put in my order, re-cook the food, knock a buck or two off my check – whatever. I’m easy to please and hard to offend…BUT…don’t compare me to Seth Rogan. At least not while my mom’s boss is in town, and I had to play local tour guide of our fine city.
This happened to me the other day at one of the establishments in José Andrés stable. I won’t name the specific one to keep from embarrassing the young lady who made the comment, who (I’m hoping) meant it as a compliment. On humid days, my locks do get awfully unruly, and a quick hop on Jezebel.com shows that he and I wear similar glasses, or at least did for the “Zack and Miri Make a Porno” premiere. He’s not as sloppy-looking as he was in “The 40 Year Old Virgin” and seems to be cleaning and toning up a bit for the upcoming “Green Hornet.” I’ve heard that I resemble Sean Astin, or Jim Breuer, or even Pavel Bure, but this was a first for Mr. Rogen.
However, to my mom’s boss, it sounded like an insult. She did not think that I looked one bit like the lovable-but-hardly-classically-handsome stoner character he so often portrays. Had she been the one paying the bill, the tip would have been dramatically smaller than what I left – a generous amount to cover the otherwise fine service and exceptional food. I have to admit, I don’t really see the resemblance, either, but it does remind me to break out some more sit-ups and to possibly get a haircut.

So we went to the new Good Stuff Eatery on the Hill this weekend. For you Top Chef fans out there, Spike is the mover and shaker behind this new offering on the DC food scene. I didn’t recognize the guy, but my sometime-in-the-future-to-be-mother-in-law was a little flustered at seeing him behind the counter. In a cute fedora.
There was a line out the door when we went on a Thursday night, but it moved pretty smartly. We didn’t wait more than half an hour to get to the counter inside. After giving your order at the grill, you move to the register where any drinks are ordered. Of note: There are drafts (Yeungling and Blue Moon) as well as bottles (Sam Adams Seasonal, Sam Adams Dark, and Red Stripe), and shakes for any DDs or sweet tooths out there.
I felt bad, but the comparison that kept creeping into my head was “it’s like an upscale Five Guys.” Now, I don’t think this quite does credit to the place. For one thing, the options are a little more interesting than your average burger joint: “Vegetarians are people too ‘shroom burgers” involve organic portobellos and panko breading, “Blazin’ Barn” has pickled daikon and carrots along with mint and cilantro, and “Colletti’s Smokehouse” is topped with applewood bacon and sharp Vermont cheddar. The one thing they hit out of the park in my opinion was the shakes. They were out of the Milky Way Malt, so I settled for a Black and White which is a vanilla shake drizzled with fudge sauce. It was hands down the best shake I’ve had in a long time. Very creamy, and sweet, but not overpowering.
Running out of a signature flavor was just one symptom of a newly-opened joint. I watched as a guy behind the counter smooshed three burgers with the back of his hand, determined they were all too cold, tossed them, and had the orders re-flamed. They monumentally screwed up our drinks order–but rectified the situation by sending up a second round (of the correct order) on the house. They even have signs up: “We’re in traning, please be gentle.”
The burgers themselves were good. I should mention that it was a million degrees out, so I had a turkey burger with avacado and sprouts: somehow a lot of beef just didn’t seem surmountable. The fries and vidalia onion rings were also delicious.
With a price range of $4.29 to $7.69, and a couple more weeks to iron out the kinks, this will be a respectable (and much needed) casual dining experience in Eastern Market.
As an aside, I have an obsession with sinks in particular, and bathroom decor in general, and I was duly impressed by the Good Stuff offerings. Although the batroom locks were a little confusing to patrons, as the key had to be taken from the outside of the door into the room in order to lock the door.
303 Penn Ave SE
Washington DC 20003
www.goodstuffeatery.com
This is a guest blog by FUD alumn Liz G. Thanks! Yay!

As anyone who watches Top Chef knows, cooking sous vide means cooking food sealed in a vacuum pouch, in a low-temperature water bath, for a long time. As anyone who has ever considered actually doing this knows, the “proper” way to do this – with special bags and a fancy, temperature-controlled water bath setup – is really expensive. I don’t even have a vacuum food-saver, let alone a separate gizmo for water temperature control.
But I still wanted to try this sous vide business, and decided to see what I could come up with. I figured – my freezer bags are supposed to be microwave safe, why not lukewarm water safe? I also have a large pot and a candy thermometer which handily dangles from the side, measuring the temperature at about the center of the pot. The half-pound mahi hahi fillet I bought at the fishmonger today was just begging me to experiment.
I filled my large pot with water over a high flame and set up my thermometer. I stirred it around occasionally to make sure the temperature was even, and when it was at 125 (F) I reduced it to low heat, and made sure I could maintain it there while prepping the food.
For the marinade, I decided to go a bit Japanese, and used:
1/4 cup shochu (sake might be better, but I had shochu)
1/4 cup water (because shochu can be vicious)
1/8 cup light soy sauce
2 squirts of Sriracha
1 handful of chopped spring onions
I put all that, along with my fish, into a medium-sized (2-cup) freezer bag, and sealed it almost all the way. I then made my own vacuum by sucking the air out of the remaining open corner, pressing it shut as I did. Don’t do this in front of your guests – it might will weird them out. Then, I dropped the bag into my pot and watched until the temperature rose back up to 125. Then, stirring occasionally and checking/adjusting the temperature, I let it cook for a little under 25 minutes (this was all, by the way, wild guesswork).
I opened the bag and served the super moist and extremely tender fish with jasmine rice. Let me tell you, this is a great way to cook. The flavors were amazing! I would use an even lighter marinade next time, because the fish really did just suck it all up – I even cut myself a few bites from the very center of the fillet and even there it was saturated with deliciousness.
Sous vide may become my new default way of cooking, when I’m not in a hurry. Fish cooks pretty quickly, but something like chicken or steak (which I fully intend to try!) will take a bit longer. But let it be known – this technique is not just for fancy-pants drama queens on Bravo. You too can use the principles to cook some really spectacular stuff at home.

The greatest minds in human history have sought to explain love. Philosophers have tried to rationalize it. Politicians have tried to legislate it. Scientists have tried to quantify it. There’s chemistry in the lab, but seldom holds up in field tests. We love non-humans – pets, for example, or cuddly baby pandas. For the masses that shuffle off to uninspiring jobs and lives, we openly admit love for our equally lifeless iPods, a particular book we’re reading, or an outfit we’re wearing. There’s even love for a moment, such as sunset or the feeling of a cool rain on a warm day. Though with all these various categories of love, is it therefore possible to love a city? For after all, what really is a city but merely a collection of buildings, citizens, location and infrastructure? Does admiration for the beauty of the Golden Gate Bridge or the majesty of the Principal Financial Group’s headquarters lend itself to love? Is love the quality that makes being a citizen of a certain city a source of pride for some? New Yorkers boast about the most minute of the Big Apple’s attributes routinely. Perhaps it’s more of an emotional response to a city’s individual culture. Miami’s party scene. Boston’s sports fans. Chicago’s pizza. Denver’s outdoor lifestyle. These traits generate affection for an area.
If that’s the case, then I love Austin, Texas. I’m not afraid to admit it. I would commit to Austin. 35 years of bachelorhood would be an afterthought if I could come home to a hot piece of urban ass like Austin every night. Austin is exactly what it appears to be – no games, no bull. No emotional baggage left over from its last relationship. Now, Austin has lived. It’s stayed out too late a few times; it’s experimented with substances; it’s flirted with the athletes. It’s gone out with the rich boys. It’s dated the interesting quirky guys. Through it all, Austin is open, ready, and not afraid to play. Just like every cliche’ ad on Match.com, Austin is comfortable in a dress or in blue jeans, works hard AND plays hard, and loves to laugh. And, like any good spouse, Austin is no joke in the kitchen, especially when it comes to barbecue, my favorite food group.
The capital of Texas has a very diverse dining scene, and I wasn’t concerned about any of it. See, my love of good Texas barbecue is tangible and undeniable, and Austin is the center of that world. Austin has barbecue places like D.C. has Starbucks and L.A. has failed actors who work at Starbucks. However, the majority of Austin’s `cue is actually good and talented, and moderately priced.
I just got back from a week at the SXSW festival in Austin, where pretty much every blogger, music journalist and indie rock band in the world was as well. Had the bomb gone off, Hannah Montana and the remaining Idolettes would have been the only recording artists left in America. The music fest was the number one reason I was there, but I can’t deny the allure of slow-roasted critter on every block. Ribs, brisket, turkey breast, hot links – various types of marinades and spices. All of it designed to make your taste buds publicly renounce any barbecue born east of the Mississippi.
“But Five,” if you’ve made it through my ramblings this far, you’re asking, “which place should I go to if I find myself hungry and in Austin?” The answer is “depends on your mood.” Are you in downtown and are looking for some good blues music, fantastic sausage and a killer apple crisp? Then go to Stubb’s and tell Matisyahu “hello.” If you’re poking around Hippie Hollow by Lake Travis, and get hungry after Lance Armstrong dusted you on his training ride, then check out Smokey J’s and enjoy the taste of their sweeter sauce mingling with their brisket and jerky. What if you’re south of town and hungrier than Pac-Man? Then go to The Salt Lick in nearby Driftwood and go for the all-you-can-eat option. But, what if you just want to eat the best ribs in town? Then go to Rudy’s. There are several locations in Austin, nearby Round Rock and along I-35 down to San Antonio. Perfectly smoked with a succulent spicy crust – just make sure you save room for their equally delicious turkey. And if that’s not enough barbecue for you, then you’re either Steve Raichlen or you need your thyroid checked.
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Austin earns 13 Whammies! out of 15 potential Whammies! One Whammy! was awarded for each of the following categories – food, cost of living, nightlife, affordable real estate, laid back attitude, bicycle friendliness, environmental sensitivity, decent job market, number of Rudy’s locations in the immediate area (seriously, that stuff is crack) and incredibly cool people. The only Whammies! not earned were for the ungodly amount of hipsters (what is it about people who love indie rock and their inability to dress themselves?) and that the Fry’s Electronics there is not nearly as cool as the ones in Southern California. But I’m willing to work with that.
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It requires an online reservation.to be made by August 24th, and you have to dine before September 25th. Check out the coupon here and the store locator is here.

For me, a good coffee shop or sidewalk café is key to living happily: a comfortable spot to get caffeinated, to read, work, and meet people, preferably with good (by which I mean impressively bad) art-for-sale on the walls and enough traffic (inside and out) for good people watching. New Orleans’ Café du Monde is pretty much the ultimate example in my mind, though DC’s L’Enfant does pretty well. Atlanta’s café selection is, unfortunately, a study in disunity.
The coffee at San Francisco Coffee Roasting Co. in Virginia Highlands is really good – rich, hot, and not all burned like it’s been there too long or has been over-roasted to generic Starbucksness – but that thing on my plate was not a scone, by any definition. It was a biscuit which, in addition to overcooking it, someone has shoved a great deal of refined sugar and a small handful of sulfury currants. It’s mostly too dark in the large, otherwise comfortable shop to read happily, but the jazz standards, while uninspired and generic, are piped in at a volume which allows enjoyment but does not interfere with conversation. The patio out back is small and fine enough, except the view is of a parking lot. My large iced coffee was about $2.00.
Decatur’s Java Monkey has a few comfy chairs, some slightly awkward bar and counter seating, and lots of tables that could do with some de-wobblifying. It also has the nicest patio of anyplace I’ve been down here. The coffee’s pretty good – all fair-trade and often organic for those in to such things – and the food is on the better side, with tasty paninis and fair hummus and tapenade. They also have wine and beer, which helps. The people-watching is pretty good here, as is the eavesdropping. The downside, which keeps me from Java Monkey rather more than I’d like, is that every night seems to be open mic night.
I’m all for supporting local artists and such, but there is only so amateur slam poetry one’s mind can handle. The same would go, I suppose, for professional slam poetry, should such a horror exist. Plus, open mic night is LOUD: it’s not the cheering or the moderate extra crowd, but the bloody mic is turned up all the way and the performers (especially, but not exclusively, the slam poets) tend to shout. This makes working, reading, and often conversing rather impossible.
Outwrite has geography, and books. The coffee is atrocious, but the tea is pretty good and enough sugar makes the espresso passable, so it’s easy to maintain your buzz while watching the scenery strut down 10th street. Seating is limited inside, but enough of the patrons are sufficiently friendly that sharing tables is a norm, which is helpful not only in comfort but also in learning all about that hot blonde walking by on the arm of a much older (and…homelier…) gentle(?)man. Sadly, outdoor seating is a no-go: the ‘patio’ is a nine-by-four-foot deck occupied by dedicated smokers and those willing to shout over the too-loud music. Inside, the music isn’t too loud, but it is often crap.

Read the rest of this entry »

Today’s 7/11, which means it’s the annual FREE SLURPEE DAY at your favorite neighborhood convenience store.
7-Elevens are pretty ubiquitous, but here’s their store locator in case you’re not sure where the closest one is.
This might be a good day to check out the Kwik-E-Mart inspired 7-Eleven in Bladensburg, one of just twelve in the country.
Here’s the thing, though. Area 7-Elevens tend to be inconsistent on whether they’re participating in the promotion or not. According to an LA-based food blog, if you show up and your 7-Eleven says it isn’t participating, you can call 800-255-0711 and receive a free Slurpee Coupon. Suburban outfits tend to be more likely to participate than the DC ones, it seems.

Look what we found during our habitual craigslist crawling – an actual, honest-to-god, pretty cool food-related job.
José Andrés, of Jaleo, Mini Bar, Cafe Atlantico, and now Iron Chef America fame, wants someone to oversee his in-house recipe database.
From craigslist:

José Andrés and THINKfoodGROUP have an immediate opening for a full time Culinary Scribe
The Culinary Scribe (working title only, the job is much more interesting than it sounds) is responsible for building and maintaining our “cookbook”, the recipe database for all THINKfoodGROUP restaurants (Jaleo, Zaytinya, Cafe Atlantico, Oyamel) and other projects. This person will input all data and work closely with the chefs to ensure the accuracy and completeness of recipes. Other office responsibilities.
The ideal candidate is detail oriented, organized and can work independently. In addition, they must possess very strong computer and kitchen skills. Requires familiarity with databases and some Spanish skills. This job requires a lot of data entry so good typing skills are a must. Knowledge of Spanish, Middle Eastern and/or Mexican cuisine a plus.

Interested? Email jobs@thinkfoodgroup.com. The salary range is listed at $25-$30k a year.
And tell us about the interview. We want to know what a culinary scribe gets to do on a daily basis.

A spicy thing happened to me on the way to a Matisyahu concert this week (Matisyahu being the Hasidic reggae singing sensation who performed in the U Street / Cardoza neighborhood of DC recently). Several friends and I ambled into “Oohhs and Aahhs Restaurant,” a Soul food establishment at the corner of U Street and 10th Street, N.W.
The owner answers to the name Aji, doubles as chef, and creates sweet and spicy dishes for customers who savor Southern cuisine. Though Aji swears to be a native Washingtonian, he wears a French chef’s hat, sports a wireless phone headpiece, and walks with the swagger of a man who was reared much further south of the Mason-Dixon line than the nation’s capital.
Some of Aji’s dishes, like collard greens and catfish, are no surprise for a soul food restaurant. But the menu also includes curiosities like a dish called chicken wings and waffles. Though Oohhs and Aahhs offers teriyaki salmon and lobster, I’ve always been one to shy away from seafood. So I stuck with the baked chicken dinner, which comes wrapped in tin foil and is served in a plastic to-go container.
It seems a crime to pay $13.95 for chicken in a cafeteria-style restaurant nestled in one of D.C. poor neighborhoods. But the intoxicating aroma of the baked chicken and its savory taste make it worth it. The best part is you get to select two of nine possible sides as part of your dinner at no extra charge. Though sides include macaroni and cheese, rice with gravy, French fries, and potato salad, I opted for collard greens and string beans. I wasn’t disappointed.
Since I try to eat healthy I hoped ordering hot tea wouldn’t be too tall an order. Unfortunately, Oohhs and Aahhs doesn’t carry Lipton tea or the likes. As an alternative Aji offered to nuke a cup of sweet tea in the microwave. I took him up on the idea. The thought of drinking sweat tea hot instead of ice cold wouldn’t have occurred to me, but I’m glad I tried it.
After Aji serves up your order you take it upstairs to a small dining area yourself. Don’t expect the look and feel of the restaurant to be the culinary version of “The Devil Wears Prada.” The ambiance is simple and the tables sport plastic covers that remind me of, well, a southern-stylebarbeque.
Aji, for his part, says he doesn’t get out much. It’s no wonder. Starting last month Oohhs and Aahhs opened its doors for late-night service (11 PM until 5 AM) from Thursday to Saturday. Don’t look for Aji’s grilled shrimp on Sundays or Mondays: Oohhs and Aahhs is closed so Aji can take a rest from serving Washington’s tired, hungry, and poor for lack of beef short ribs. Oohhs and Aahhs is located at 1005 U Street, N.W. and is near several hot clubs. Among these venues is the historic Bohemian Caverns where many music greats played during the jazz era, and where many still do today. The U Street / Cardoza Metro is across the street from Oohhs and Aahhs.
This post is by Guest Bogger Jay D. Krasnow from www.hyperactivestyle.com. Thanks Jay!