From the Inbox: The Neglected Inbox

Just because we haven't been blogging, doesn't mean we haven't been eating. Trust me, my pants are no looser now than they were at the time we last saw you here.

No, really, we know you want to read about us and all, and modesty IS our only flaw...but we've been busy. Jobs, wine tastings, family, dinner parties, home improvement, other blogs. Yeah, the jobs, family, and home improvement didn't really happen or get in the way. But it's a nice thought.

It's Spring, and that means there are so many bright, fresh, new food things that are occupying our thoughts and time. Let me tell you about some of them through lurvely e-mails.

From Pocahantski we read in Boston.com about The Burnt Food Museum. And we are intrigued...their motto is "Celebrating nearly two decades of culinary failure."

Road Trip!

On the drive, and when no one is looking, Fetz (Dear Lord Fetz) and I will tip back just a couple of Pabstmosas. Yeah, you read that right.

Rowley writes: "Deb assures me that Pabstmosas are good any time of day. I’m glad to have ordered one. I’m glad for the subsequent conversations it sparked in which I learned about Arkansas martinis and Monkeywrench martinis (beers with an olive or a maraschino cherry, respectively). I was even glad to see the same bartender serving more later that night. But mostly? Mostly, I’m glad that’s the last Pabstmosa I’ll ever order."

I think this story is especially timely, having just convinced one of my two watering holes in town to carry the P. The B. And the R. On tap, no less.

But no, Pabstmosa, you are too far for even me. I wouldn't want to ruin the beer. I'm actually glad the hipsters have decided to get PBR on the retro-cool list. Just means it's easier for me to find on the shelves.

Pocahantski's final e-mail (actually the first 'cause I'm that crafty on the reverse-chronological tip...thought I couldn't use words like that in a food blog? FAH. FAH I say.) is another to file away in the "Places we want to go eat and embarrass ourselves with gluttony" category.

Um. Well it's true!

Anyway. It's Amish Cheese people. You don't go light on the cheese. The Amish made it. They're nice people. It would be rude not to try...all of them.

But we can't yet, because Ms. Vertical got in on the e-mail action last week too. And it's good.

If you read the other blog (and really, why aren't you?), you'll know there were several dinner parties recently held at Chez Geek. The Ms. Adventures were there. Other friends were there. People who didn't know what city they were going to and who hadn't been mentioned to the host were there. It was righteous.

Digression.

I made a Strawberry-Rhubarb Clafoutis. First time I'd ever held a piece of raw rhubarb and cut it and cooked it. Won't be the last. And here's a good idea from Chow.com via Ms. Vertical:

Roasted Rhubarb Compote
By Kate Ramos

Both sweet and pleasingly tart, this rhubarb compote is a snap to put together. The rhubarb stays in nice big pieces as it cooks but then spreads like butter over cakey scones. We also like it spooned over thick Greek yogurt.

What to buy: Look for rhubarb that is free of blemishes. Remove any leaves, dried-out pieces, or brown spots before cooking.
Game plan: The compote will keep for 5 to 7 days refrigerated in a covered container.
This recipe was featured as part of our Mother’s Day tea party.
TIME/SERVINGS
Total Time: 50 mins
Active Time: 10 mins
Makes: 6 to 8 servings (about 2 cups)

INGREDIENTS
1 pound rhubarb
1 tablespoon orange zest (from 1 medium orange)
3 tablespoons freshly squeezed orange juice
1/2 cup granulated sugar
INSTRUCTIONS
1. Heat the oven to 350°F and arrange a rack in the middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
2. Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
3. Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes.
4. Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes. Remove from the oven and let cool.

After this I actually have a post on some real, live restaurant eating with the gang. Details when I've typed them. Enjoy the yummy Inbox...

From The Inbox: Blizzards Are Gone Update

It's been a long time folks. And that's in part because we've been buried under so much snow that stores everywhere have been low on key supplies. But have no fear, the gang still eats. And we eat well. There have been few sightings of Ms. Vertical and Pocahantski, but we'll fix that soon enough. I think there might be a trip to see why the Holly's parking lot has fewer cars than the new place toward the 50/301 split.

Pocahantski chimes in with this story on the explosion of porky goodness in the restaurant world.

Until a few years ago, fine dining meant eating high on the hog. The phrase refers, literally, to the traditionally finer cuts of meat above the belly, such as the top loin, choice ribs, and “Boston’’ roast, which is actually the shoulder.

Then things began to change. To the shock of certain patrons, parts of the pig previously regarded as unfit for hot dogs (or so we are told) started appearing at upscale eateries. Pork fat with names that needed serious rehabilitation (lard, suet, fatback) started getting bigger play from celebrity chefs. New York restaurateurs Mario Batali, Anthony Bourdain, and David Chang paraded lard on TV and in their own kitchens.

From the Inbox: Special Rome Edition

This is one where you get to go to Rome. Sort of. And really only if you can read AND use your imagination-machine.

The Quiet One is in Rome. And you will benefit because laughter extends life, and...well:

Dear self: In the future please remember the physical strains of walking at least 6 miles and climbing the 328 stairs to the top of St. Peters' Cupola will lose the battle (and war) to a 7:30pm espresso.

There was, sadly no picture of said cupola. Nor were there any other words or images in that message. See, I told you reading AND imagination-machine.

And brave traveler. Because if you've been to Rome you know it's either 1) get in cab and live in fear you'll be t-boned by another cab, or 2) walk and live in fear you'll be struck by a pinwheeling cab after it was t-boned by another cab. Either way you're in fear, but the gelato helps!

Ms. Quiet One also tells us of Amarone and Osso Bucco. And we drool. You will note, astute reader/looker (yeah, I called you a looker. And you deserved it SEXY!!!) that there is no marrow in that there shank bone. Yeah, it was there when the plate was put down. What? You think we don't rock the marrow in the 97-mph crew?

Fah.

Remember what I said about laughter?

All the missing bone marrow is happily in my tummy :)

Before you get too jealous about the foodie missives and food-porn thoughts of marrow, just remember that The Quiet One started her trip by providing weather reports!

There will likely be more missives from Italia. We will provide them forthwith. And you will remember of course that the connection here is that The Quiet One had to drive on I-97 to get to BWI to take her flight. Good luck to anyone trying to do that today!

From the Inbox: January 24-30

In addition to the cooking and eating that goes on, there are the endless conversations about food. How else do you think we come up with the mythical lists, roadtrips, and crazy ideas for dinner parties?

You're lucky we like to share (unless you're trying to get the last piece of speck or duck prosciutto off a plate...we'll cut ya' sucker!).

From Pocahantski this week we have two pieces of joy.

• Go to the Boston Globe to learn about Feed Me Bubbe, the 83-year-old grandmother who has her own online kosher cooking show. Get that lady on America's Test Kitchen!
  
  
• There's also the International Food & Wine Festival in Washington, DC. Lower ticket prices in effect until February 6. Wanna meet there?

The Quiet One and I are fresh off a successful trip to the 32nd Street Market this morning that included Curry Shack pockets, vegan brownies, a massive turkey breast, and a cup of butter pecan ice cream for her. I worked ground lamb for kefta; beef short ribs, onions, carrots, cremini and shitake mushrooms, and garlic for just damn tastiness; and a ham steak as big as my face that will be slathered in red-eye gravy sometime this winter. My Curry Shack haul is almost gone. It included Turkish Beef pies, Lamb & Potato pockets, and SpicyTurkey pies. In addition to actually shopping for food this week, The Quiet One sends us word of these two tidbits:

• Acadiana's Armagnac and Cognac tasting (with Bas Armangnac, Brandy, and Grappa thrown in with lunch) on February 20th. Full schedule of events here.
  
  
• She also sends news of Cork Wine Bar in DC hosting Italian Barolo Producer Luca Currado-Vietti on February 7th at 1pm. They'll have a stash of the wine's tasted available for the folks who attend at Cork Wine Market just across the street. Cost is $50. RSVP to info@corkdc.com.

Ms. Vertical...is not. She is horizontal. On a beach. In Puerto Rico. We are not amused. And we (that is Pocahantski and the Kitchengeek) will be less amused when The Quiet One gets on her flight to Rome this week.