Young & Hungry

Server Trouble

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 02 Nov 2007 18:30:00 EDT

Thanksgiving feasts, Tim's stint as a waiter, and the circumstances under which Erik will eat hair. Tim and Erik discuss Tim's time as a waiter, among other topics. Also, in Ask Tim: Does sugar in frosting really prevent bacteria growth?

We're Back!

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 02 Nov 2007 18:30:00 EDT

World's most popular podcast returns after a three-week absence. Tim and Erik talk about Italian food, Todd Kliman, and dipped doughnuts.

Dishing Expedition

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 12 Oct 2007 18:30:00 EDT

Summer turns to fall, and Tim Carman turns to autumnal delights. Tim talks about dining and dashing around D.C. Also, in Ask Tim: wine vinegar!

To Beef or Not to Beef

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 28 Sep 2007 18:30:00 EDT

Michael Landrum is a guy who likes to turn up the heat. And not just to sear his steaks. Tim Carman looks into the complicated persona of Mr. Ray's the Steaks

Audible Complex

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 21 Sep 2007 18:30:00 EDT

The fine fare at Gallaudet's Bistro raises an age-old question: Do the deaf have better taste than the hearing? Tim Carman shuts his ears and opens up.

Dishing Expedition

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 07 Sep 2007 17:00:00 EDT

Dining and dashing around D.C.--pages from a food critic's notebook Small bites from Tim Carman--decent pan-Latin in Columbia Heights and news about M'Dawg and Equinox. In Ask Tim: Where can I get some peace and freaking quiet?

One Toque Over the Line

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 31 Aug 2007 14:30:00 EDT

Three ways celebrity chefs are sucking the oxygen out of D.C. dining Who could have a problem with D.C.'s restaurant scene breaking out of its steakhouse torpor? Not Tim Carman, though he's none too happy with some of the fruit that's accompanied the blossoming of fine dining here. Also, in Ask Tim: How can I get such great Vin de Plonque for so cheap?

Khlong Time Coming

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 24 Aug 2007 15:30:00 EDT

In Wheaton, Thai food that will get your heart beating Tim Carman talks about Nava Thai in Wheaton, Md., which makes Thai food like what you'd get in Bangkok--and not like you'd get in Logan Circle.

Red Scare

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 17 Aug 2007 15:30:00 EDT

We don't need no stinkin' D.O.C.! Bebo crafts Neapolitan pies with non-Italian ingredients. Tim Carman and guest host Erik Wemple plumb the mysteries of what makes pizza authentic, and what makes it good. In Ask Tim: If I can't finish dinner, I get a doggy bag. Why can't I bring my unfinished bottle of wine home, too?

The Vapor Chase

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 10 Aug 2007 15:30:00 EDT

At Georgetown's Hook, fish are never out of water Tim Carman talks about Hook, whose chef, Barton Seaver, is committed to serving sustainable seafood that, through the use of a revolutionary cooking technique, tastes of the sea, not sauce. Plus a double Ask Tim--1) Why do empty restaurants seat patrons right next to one another; 2) Why does my smoke detector keep going off when I cook?

Fryer in the Hole

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 27 Jul 2007 15:00:00 EDT

Is the Union Station food court muscling out small restaurants? Tim Carman investigates recent doings in the Union Station food court that suggest management is putting the squeeze on independent restaurants in hopes of bringing in classier tenants. Also in Ask Tim: Does smell bring out the animal in wine drinkers?

American Andean

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 20 Jul 2007 09:00:00 EDT

Las Canteras is a jumbo slice of elegance in Adams Morgan Tim Carman and Erik Wemple talk about Tim's review of Las Canteras, a Peruvian restaurant in Washington, D.C.'s Adams Morgan restaurant. There is also a discussion about whether Peru's claim of having 3,000-4,000 varieties of potatoes is bullshit. Also, in Ask Tim: Is 20 percent the new 15 percent when it comes to tipping?

Tea for Chew

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 13 Jul 2007 09:00:00 EDT

You don't have to be British to drink hot tea with your dinner. But you do need to know a little bit about wine. While Tim Carman recovers from last week's podcast, Kim Gooden looks into "teanophiles"--people who talk about tea using the language of wine--and tries a three-course meal paired with tea, not vino.

Pockets of Resistance

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 06 Jul 2007 09:00:00 EDT

Having a decent snack at the movies means thinking outside the box of Mike and Ikes. Sneaking good food into the movies. Editor Erik Wemple objects strenuously to Tim's entire premise.

Strawberry Smackdown

webmeister@washingtoncitypaper.com (Tim Carman) — Fri, 29 Jun 2007 09:00:00 EDT

Which state's strawberries do your shortcake proudest: Maryland's or California's? Tim Carman talks about picking, cooking, and eating strawberries from Maryland and California. Also on Ask Tim: How can a non-famous diner get a chef to come out and say hello?

Nacionale Treasure

webmeister@washingtoncitypaper.com (Tim Carman) — Thu, 21 Jun 2007 09:00:00 EDT

Ann Cashion's gourmet taqueria puts the "real thing" on notice. No Tex-Mex here: Tim Carman discusses Taqueria Nacionale, which he reviewed in this week's paper. Also, in Ask Tim, we milk horchata for all it's worth.