Limes have always been pretty good. The biggest challenge I've found is that often times with the cubes being large, the amount of juice released if you say dissolved it into a drink is pretty high in relative proportion - making for some big time mouth puckering. Might not be a bad idea to measure it out in the quantity you'll most frequently need it in.
You can check out www.donrockwell.com for a lot of discussion about different places and what to order. A lot of this depends on where you're visiting from. For instance, some stuff is good, but it may be better if you're from CA, NY or something like that. Also since it's crab season, now might be a nice time to get your fix of crabs in Baltimore from somewhere like Bo Brooks. The crab cakes, available year-round from Faidley's are the best in Baltimore.
I've always liked it steamed so it retains moisture. Then over top pour a sauce of heated olive oil, scallions, ginger and salt.
I believe that your logic is off. For one, Dubner does not actually state that he will eat fewer eggs, meat, etc. The ES&T article suggests that shift. He merely draws the conclusion that it is more economically/environmentall efficient to get food from agribusiness. That conclusion IS based on data, and not incorrect. (BTW, he is not an economist. He's a journalist. Levitt is the one with the degree.)
He equates variety to deliciousness as well as reducing gaps in nutrition, something that is achieved by not merely eating local. You also did not post his other points in reaching his opinion.
He did say (1) deliciousness is subjective, and (2) there are bound to be gaps in nutrition. Consider those places with shorter growing seasons or where the soil is so degraded that it is hard to grow crops, let alone ones that are full of the necessary nutrients.
They still sell deep fried apple pies at the McDonalds in England.
Sodalicious fruit snacks. Ditto on McD's deep fried apple pie.
I make a really awesome tilapia in the microwave, covered with a seal of plastic wrap. About three minutes on each side, and it comes out moist and delicious.
What about if you got a water cooler? I think a lot of places do home delivery, and I can't imagine it's that much more expensive than buying individual bottles of water. I'm guessing they also reuse the big bottles that go on top. So rather than recycling and putting the waste into the environment it simply gets used again. Then go buy a good water bottle - I like Sigg, and use your cooler to refill it.
I think you can still get them in stick form, just not in the other form.
The problem is that when kids choke on them in the more round form, it's because, unfortunately, it's the right size to get stuck in their trachea and work almost like a stopper. It doesn't really melt so it is very hard to get out as compared to other objects. Pretty sad.
If you can plan ahead and have the cash, go to Jose Andres' minibar (inside Cafe Atalantico in the District). This is a very tough reservation to score (only 12 seats per night), so go here:
http://www.cafeatlantico.com/miniBar/reservations.htm
to read the policy and get ready to dial. I have yet to get lucky enough to get a reservation or off of the waiting list, but it would be worth it if you were so lucky! (See the phots of the food on the webiste.) I also am told that Cafe Atalantico is very good, but have not been because I would be gobbled up with envy of the people who got the rez at minibar.
For a place that is somewhat easier to get into, call now to book into Central, Michel Richard's fabulous (but relatively moderately priced) restaurant in the District. If you cannot get a rezzie, show up just as it opens at 5:30 pm and sit in the bar to dine.
I highly recommend starting with the gougeres (we ate two orders between two of us), and then moving on to the oysters, the lardon tart, the fried chicken (not a joke; even though the menu here is heavily French, the chicken was some of the best I ever had and comes with a tasty mustard sauce) and then the cassoulet. Delish!!
Several other people have recommended Zaytinya, but a word of caution -- get a reservation and be prepared for a VERY loud room. The bar always is packed, so waiting can be both uncomfortable and time-consuming. The food is good, but in my view not fine enough to merit a seventy-five minute wait for a table.
I have enjoyed Thai Square (multiple locations, but I like the one in Arlington) for some very authentic and moderately priced food. The duck curry is great!
For something informal, I recommend trying out a Five Guys burger (multiple convenient locations in DC). Order the spicy fries and accompany with your carbonated beverage of choice (try the root beer!!).
Can't wait for all of your future fun questions JEP! Sorry your tilapia didn't turn out so well. I always considered it sort of a bland fish to begin with.
Hillary
Chew on That
New place just opened up in the Penn Quarter Section - near Spy Museum and Portrait Gallery - called CoCo Sala. It is a chocolate lounge. http://cocosala.com/. We went the other night. Loved the lounge feel too it. The chocolate beyond description! They also have a few small bites to start the evening. The cocktail list was also really inventive!
Nora is fabo! I will also second Marrakesh as mentioned above. Beware- they take cash only!
@synaesthesia.dc - the cubes are just a way to preserve the juice. I never thought of them as something to put into a drink! I'd thaw and use what I need for a recipe or drink or whatever. The thought of adding cubes of pure lemon or lime juice into a drink makes my mouth pucker too. LOL
I have a nice key lime tree in my (neighbor's) yard. I make key lime pies frequently using juice I have frozen in ZipLoc bags, 3/4 cup per bag. It keeps wonderfully.
i was just treated to a dinner at Nora and it was fabulous...wonderful service and very personable...i can't stop raving...think Alice Waters of the Mid-Atlantic...very nice.....
I like to marinate it in a mixture of white miso, sugar or mirin, sake, garlic and ginger. Let it marinate at least 30 minutes (but you could let it go longer, overnight even). Then broil until cooked through (usually doesn't take long, maybe 5 minutes total). Garnish it with scallions and sesame seeds. This is pretty much my go to for most white fishes, although I have some wild salmon I may try this with tonight!
Considering they have much less impact on the environment since it takes very little feed to raise tilapia than other fish, like salmon, there is good reason to try to eat more of it and stop listening to those fish mongers who discourage you from trying it. I have been making fish tacos with them: a quick lime, olive oil, salt & pepper marinade. Flour lightly and fry in cast iron. Then dress them with shredded cabbage, chipotle mayo, mango salsa, red onion, or what have you, and it is flavorful and meaty and definitely hits the right spot when fish is on the brain.
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