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Old 07-09-2005, 07:27 AM   #11
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Welcome, Bryan! It's great having you here!
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Old 07-09-2005, 07:31 AM   #12
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Greetings to a fellow transplanted Chicagoan!
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Old 07-09-2005, 08:43 AM   #13
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Transplant, thats funny. I have a friend who refers to me as "import"

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Old 07-09-2005, 09:14 AM   #14
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Welcome to DC, Bryan. You'll enjoy it here. Lots of great people.

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Old 07-11-2005, 11:39 AM   #15
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I love Topolobambo (not froo froo to me )

and Frontera Grill. Glad that Frontera is exporting their product out of the heartland, too.

House of Beer on Division Street is still one omy my favorite places. Next to the Cubby Bear, that is.

Froggy's in Highwood is fantastic and right across from the train.
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Old 07-11-2005, 12:03 PM   #16
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It's great to have you here Bryan!!
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Old 07-11-2005, 01:08 PM   #17
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hi bknox. i've seen your other posts. it's nice to officially "meet" you, and
welcome you to dc !
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Old 07-12-2005, 06:52 AM   #18
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Mamajuana in the Dominican Republic

Quote:
Originally Posted by jennyema
I love Topolobambo (not froo froo to me )

and Frontera Grill. Glad that Frontera is exporting their product out of the heartland, too.

House of Beer on Division Street is still one omy my favorite places. Next to the Cubby Bear, that is.

Froggy's in Highwood is fantastic and right across from the train.
Jennyema,
I do love Rick Bayless's food as well, just seems a little pricey at times.

Are you from the Dominican Republic? I noticed your location was Dominicanrep. If so, I have a question. We visited the Dominican Republic last October. We had a great time, we loved it. Although we were in a resort we made it into the nearest town to eat and shop. We were served, some would say over served a drink called Mamajuana.

For those of you who are unfamiliar, Mamajuana is a mixture of bark, roots and herbs that has been soaked in white rum and red wine. In the Dominican Repuplic the cocktail was dark in color, sweet and slightly bitter and said to the cure for anything from head aches to fatique. You could purchase bottles of the bark, roots and herbs sans the rum and wine, which I did, to bring home. I added the rum an red wine as directed and it is waaaayyyyyyyy to bitter.

I am wondering if there is some kind of local secret to taming this down so it can be consumed.

Any input would be appreciated.
Bryan
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Old 07-12-2005, 11:04 AM   #19
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bumping this up so jennyema will catch it:
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Old 07-12-2005, 11:34 AM   #20
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Sorry Bryan,

I selected a random location because "My Own Private Idaho" had no flag available

I live in the Boston area, not too far from my friend GB, who went to DR recently and may know the answer.

I admit I would probably be reluctant to try something made with bark, although I did drink absynthe in europe a few years back.

Hopefully someone will have the answer for you. My specialties are brining and botulism!
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