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Grits are coarsely ground cornmeal. The issue I might have is the texture given the cornmeal I keep is substantially finer grind. I think you could get away running it through a food processor or coffee grinder if you want something a bit finer.

And I suspect, like most recipes, Bitman did his by volume and not by weight. So you might want to weigh the two products and compare them. The coarse product might be less weight per volume.

But if they look identical, all I just wrote is for the birds and I think you should go for it.

As a Washingtonian, I would stay away from outdoor dining in July. If you are looking for high end special occasion and want to be in the city, you likely would hit the institutions like Komi, Marcel's and CIntronelle.

In NOVA, Restaurant Eve (truly special) is a great place and can give you a choice of the tasting room and bistro in Old Town. I would also recommend 2941 for its grand decor and high quality food.
These are all expensive, but both well worth it.

If you are looking for well executed, but a step down in price, I would recommend Brasserie Beck, Cafe Atlantico, or Palaena. Even if you want something on the cheap, just head up to 2 Amys for a really special pizza and simple Italian.

My wife took me a couple years ago for my 30th to Minibar. And while I'm not a big molecular gastronomy guy, it was a true pleasure to do. And I think you still in the window to make the reservation window. It's a call two months in advance for one of twelve seats a night.

Good luck, if you want any more help... let me know.

Also grew up in Cincy. Live now in DC. But, I actually lived in Clifton when I was in law school... right on the corner of Clifton and Ludlow across the street from Skyline. I put on a few pounds that first year.

Right there on Ludlow is the place I learned to love Indian food... Ambar India... its a half block down from Graeter's and moderate. Up on Calhourn, there is a nice pizza place, Pomadori's. In Mt. Lookout, there is a classic burger place, Zip's.

I'd be happy to email you more ideas if you need them... you can find my email through by following my profile.

Jamieforrest... the grainy texture is likely from too large a ice crystal... or potentially not enough fat in the base. To avoid the salt crystal issue, you want your ice cream as cold as possible before you make it. This means you might want to refridgerate your base overnight. If you are in a hurry, go to the freezer for at least a couple hours. If that doesn't work, you should make sure you are using enough heavy cream. It's the back bone of the soft feel. Gelato doesn't use it the same way, but I would make sure you check your ratios. I could go on about this topic for hours, but if you want a simple custard recipe that I use... you can likely find me by looking at my profile.

I get the idea of appellation control for products for assurance of quality. I get the idea of preserving culinary history. But I think what makes me laugh a little at the quote is the 'ancient' part of that statement. Perhaps there is something lost in translation, but the word ancient seems a bit hyperbolic.

I mean if we've got to use the tomato, a new world fruit, how ancient can it be? Or even more on that point, how ancient can a tomato variety that has developed a regional character be? Or even how ancient is Pizza Margherita, which I heard rumor was born of a Queen visit during the second half of the 19th century?

Anyway, go them! I love eating at 2 Amy's here in DC with its official Italian designation. God save the slice! And the men (or women) bound to protect it!

I lived right around the corner until recently. I never minded the crowds. I mean its an event and think this is perhaps a bit of a harshness. The whole success of the market is because those people you don't appear to like want to show up, buy somethings that are over priced. It encourages it to be the place to sell high end, natural foods. As for going during the week, I pretty much feel its the only good time to go anyway. The vendors work with you more, and you can be in and out in no time. I used to go right when it opened and I was coming home from the gym.

I would say that there is one place to go with our 14th month old, 2 Amys. It is extremely delicious, special in what they put on the plate, and there are plenty of other kids. It gets even a bit noisy as they move into prime dinner service. However, no reservations so if you don't time it well, it could be standing around for a bit.

However, when our son was that age we'd take him to nicer places that you wouldn't think would be good. Mostly because at that age they are so small, and sleep so much they are hard to notice. Pick a place that is relatively noisy, go relatively early, and places like Central, Brasserie Beck, or the like and it wouldn't matter much. We even went to Central two weeks ago with our son and they were happy to have us--or at least pretended to be since there were 8 of us.

We have a new little one in our house (9 weeks). We are unabashed meat eaters. And for those who go on about 'breast feeding' as if its something easy and obvious that you will feed your child it.

I can just say you either haven't had children or have those rare high volume producing breasts. You can say what you want, but when that kid is born and still hungry and your choice is between your veganism and formula (soy or otherwise)... I think you'll chose the milk. There are real issues with the soy stuff.

More importnatly, erhaps we should get over being preachy about this sort of thing, and realize that we have the eyes in the front of our head because we are designed to eat animal protiens to at least some extent over our life time.

Clearly, I take a bunch of photos for our blog . Yet, I just have never felt comfortable taking photos at the dinner table over a meal out. While part of that is we don't do restaurant reviews, but the biggest concern is that making the food look good . The people work hard in many places to make it look good, and if I can't give that same care to the photo I do my own food then I don't want theirs to look lesser for it. Actually forget that reasoned answer, I'm just too embarassed and hungry to wait for photos.

My understanding is that it has less to do with healthy as much as that they spawn duing the warmer months. The result is that they use up a good deal more of the protean duing those months and therefore require time to regain their strength. I'm not a bivalve expert and this is second hand from sellers. So safe to eat, but perhaps not in there peak flavor and condition.

Growing up in Cincinnati, there is only one commericial ice cream--Graeter's. My prefrence is for the chip flavors. They are awesome.

As for my favorites, I make quite a bit of ice cream. My best and most requested by family and guests is pistachio ice cream. But we are going to introduce a few new recipes in the next couple weeks too--Blackberry and Uneven Pavement. So I love ice cream!

Not to be a whore for my own stuff, but here is my version of a classic--spanakopita. Hope you like it.