Stable Software

[Athenasby Regalado]

Ifyou haven't had hot cheese cut fresh from the wheel onto your perfectly cooked potatoes, are you really living you best DC life?! Seriously, the service alone earned them 5 stars in my book. Check them out on a Thursday to see what I mean. Pickles, meat, amazing cheese, perfect potatoes and fresh bread is all I ordered, and damn was it delicious!

Five stars for food, service, and ambiance. My roommate gave me rave reviews and I hesitated because... swiss food? But alas, I was wrong. This place is incredible -- I had the appetizer wings and for entree the fish baked in salt and it was an EXPERIENCE. I recommend this place to all that visit DC!

Warm and Cozy atmosphere, a little rustic, makes you feel like you're back in Europe! I have eaten here twice recently and am always amazed at the wonderful attentive service one receives from the waitstaff and the manager. The food is also excellent, nice portions but not overwhelming. I always order a Kir Royale which I first experienced at a restaurant in Lucerne many, many years ago!

YUM! This is a true gem. I have been wanting to go here for a while now because it's one of the few places that has fondue in DC. The food was SO good, the service was great + cute place. They also have a really good selection of wines for a very reasonable price. I recommend you order the stable wings, the fondue and the cheese puffs. They are all insanely good!

We have been coming here almost every Sunday non-stop! It's not only a convenient location for us, but we love their brunch. Not to mention that their fresh baked bread is delicious. The owners are genuine and welcoming. The customer service is on point. The dishes are exquisite. We are very happy to have found them. See you next week guys!

Driving and looking for Parking? There is ample metered street parking on H-Street, in front and around Stable. The closest Parking Lot is located on 700 2nd Street NE at Nation Parking which is just a 10 minute walk away from the restaurant, or you can always take the free DC Streetcar from there as well.

A stable is a building in which livestock, especially horses, are kept. It most commonly means a building that is divided into separate stalls for individual animals and livestock. There are many different types of stables in use today; the American-style barn, for instance, is a large barn with a door at each end and individual stalls inside or free-standing stables with top and bottom-opening doors.The term "stable" is additionally utilised to denote a collection of animals under the care of a single owner, irrespective of their housing or whereabouts.

The exterior design of a stable can vary widely, based on climate, building materials, historical period and cultural styles of architecture. A wide range of building materials can be used, including masonry (bricks or stone), wood and steel. Stables also range widely in size, from a small building housing one or two animals to facilities at agricultural shows or race tracks that can house hundreds of animals.

Traditionally, stables in Great Britain had a hayloft on their first (i.e. upper) floor and a pitching door at the front. Doors and windows were symmetrically arranged. Their interiors were divided into stalls and usually included a large stall for a foaling mare or sick horse. The floors were cobbled (or, later, bricked) and featured drainage channels. An outside stone stairway constructed against the side of the building was common for reaching the upper level.[4]

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Foods that can be safely stored at room temperature, or "on the shelf," are called "shelf stable." These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled "Keep Refrigerated."

In order to be shelf stable, perishable food must be treated by heat and/or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved.

Napoleon is considered "the father" of canning. He offered 12,000 French francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to Chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. Without realizing it, he sterilized them, stopping bacterial spoilage and growth.

This military secret soon reached England where, in 1810, Peter Durance patented the use of metal containers for canning. Englishman William Underwood migrated to Boston and established a canning plant in 1821. This was the beginning of canning in the United States. Underwood (even today, a brand of "deviled ham") is America's oldest canning company.

Canning is a way to store food for long periods of time. It is a method of preserving where food is placed in airtight, vacuum-sealed containers and heat processed at 250 F (121 C). This destroys microorganisms and inactivates enzymes. As the food cools, a vacuum seal is formed that prevents any new bacteria from getting in. Since the food in the container is commercially sterile, it does not spoil. Once the container is opened, however, bacteria can enter and begin growing in the food. Any unused portions must then be refrigerated in clean containers.

Then there's can corrosion. In all foods, but especially in high-acid foods like canned tomatoes, natural chemicals in the food continually react with the container. Over several years, this can cause taste and texture changes, and eventually lower the nutritional value of the food.

High temperatures (over 100 F) are harmful to canned goods too. The risk of spoilage jumps sharply as storage temperatures rise. In fact, canned goods designed for use in the tropics are specially manufactured.

Store canned foods and other shelf stable products in a cool, dry place. Never put them above or beside the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes. Temperatures below 85 F are best. Check your pantry every few weeks and use canned goods you have had on hand for awhile. Don't purchase bulging, rusted, leaking, or deeply dented cans.

Canned hams purchased refrigerated and bearing the "Keep Refrigerated" designation on the label are not safe to store at room temperature. This type of ham has been processed at a time/temperature sufficient to kill Trichinella spiralis. However, the normal cooking process for this product will not destroy the spores of Clostridium botulinum and Clostridium perfringens should they be present on the raw hams before canning. These two bacterial pathogens can grow if the perishable canned hams are not kept refrigerated. Consequently, the consumption of these canned hams may result in foodborne illnesses. "Keep Refrigerated" canned hams are also not free of spoilage bacteria that may eventually grow. Such hams may be stored in the refrigerator for up to 6 to 9 months.

Discard heavily rusted cans. Cans that are heavily rusted can have tiny holes in them, allowing bacteria to enter. Surface rust that you can remove by rubbing with your finger or a paper towel is not serious. You can keep these canned foods. If you open the cans and there is any rust inside, do not eat the food. Rust (oxidized iron) is not safe to eat.

If a can containing food has a small dent, but is otherwise in good shape, the food should be safe to eat. Discard deeply dented cans. A deep dent is one that you can lay your finger into. Deep dents often have sharp points. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can. Discard any can with a deep dent on any seam.

Cans of food that freeze accidentally, such as those left in a car or basement in sub-zero temperatures, can present health problems. Frozen cans could swell because the food inside expanded when frozen. However, cans can be swollen because of contamination with Clostridium botulinum or spoilage-causing organisms. Do not use any swollen cans; discard them.

A frozen can that has not thawed can be safely defrosted in the refrigerator and used. If the canned food is still frozen, let the intact can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. Do not taste it!

If the product does look and/or smell normal, thoroughly cook the contents right away by boiling for 10 to 20 minutes. At altitudes below 1,000 feet, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 feet elevation (for example, at 3,000 feet, boil for 12 minutes). Spinach and corn should be boiled for 20 minutes at all altitudes. This is due to the high density of these vegetables. Products can then be refrigerated or frozen for later use.

Some cans make a hissing sound when opened because they are vacuum-packed and the noise is a result of air pressure. This is perfectly normal. However, if a can hisses loudly or the contents spurt forcefully out of the can when opened, it may be an indication that the food is unsafe. Do not taste or use such food. Place the can and its contents in a heavy garbage bag. Close and place the bag in a regular trash container or bury it in a nearby landfill.

Canned seafood occasionally contains small fragments of a glass-like substance. According to the U.S. Food and Drug Administration (FDA), these crystals pose no danger to consumers. Known chemically as magnesium ammonium phosphate, commonly called "struvite," the crystals can form from certain natural constituents of the fish or shellfish after they are commercially canned.

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