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pile of brown posted:I don't eat a lot of breakfast but when I do I go to the Cajun place and get a skillet of red beans with a scoop of grits in it, poached eggs, hollandaise, and grilled andouille with a biscuit This sounds amazing and I'm going to have to find it in my area.
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Aug 3, 2015 22:28
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Cavenagh posted:So many ways to say Alligator Pear Alright, for now you're the #1 goon. In other news I'm planning on doing my second round of barbecue sauce testing this week. The first round narrowed it down from twelve recipes to two (two is fine, don't need to have just one) and I've made all my on-paper recipe adjustments. I'm trying to decide what to use as a testing medium, and I'm thinking pulled pork and chicken breasts, just to keep things relatively simple. What's even the title for a barbecue specialist? Barbecurier?
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Aug 24, 2015 01:39
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Squashy Nipples posted:I'm confused... is that a pressure cooker? If the water boils off leaving the can exposed to air instead of dulce de leche you get a big fuckin' boom. I didn't do well enough in thermodynamics to explain it beyond that.
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Aug 28, 2015 13:55
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If you're anywhere near DC you owe it to yourself to get ahold of some Green Hat Gin.
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Sep 2, 2015 12:59
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I'm surprised no one's brought up the summertime excellence that is a Tom Collins yet. That was really my gin gateway drink.
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Sep 2, 2015 18:56
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mindphlux posted:
Mostly Green Hat is cool because it's distilled locally and is so named for the man in the green hat who hooked up our government officials with booze during prohibition.
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Sep 3, 2015 02:34
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gordons is tanqueray repackaged
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therattle posted:I once hosed a sandwich. (Pro tip: grilled cheese can be VERY hot). What does that make it (and me)? <audible shudder>
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Sep 9, 2015 19:05
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therattle posted:You're all a bunch of hypocrites! Can you honestly say you've never seen a $5 banh mi and heard it whisper "Mi love you long time!"? Only when I'm eating at Pho King.
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Sep 9, 2015 19:26
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isn't a tablespoon half an ounce?
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Sep 15, 2015 22:43
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mindphlux posted:
Getting paid to do it takes a lot of the sting off, gotta say.
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Oct 29, 2015 13:20
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A chicken thread would be amazing--I have access to a high-end grill with a rotisserie attachment that I really want to give a spin (get it?) but I want to go in as prepared as can be.
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Nov 7, 2015 17:04
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Croatoan posted:Ketchup is bad and only children eat it. Just wanted to throw that out there. What the hell else am I supposed to put on my well-done steak?
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Nov 24, 2015 18:34
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I feel bad for you people who don't have Bojangles and have to settle for McDonald's.
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Nov 25, 2015 23:36
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Nothing like taking a leisurely afternoon to soak some field peas for hoppin' john later in the day.
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Jan 1, 2016 19:58
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Here's a pic since I ended up not getting to actually make it until today:
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Jan 3, 2016 02:52
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If I were to hazard a guess I'd venture the idea to imitate sassafras root but more easily and/or cheaply.
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Jan 24, 2016 16:43
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Because sassafras is what root beer is made from, probably. Fennel could be interesting though.
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Jan 24, 2016 17:24
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I am trying to bolster my adult cred by actually being able to make pancakes. I used an esquire recipe as a starting point and the batter was a little too thick. I guess I'm just hoping for "One weird trick discovered by a mom" or other little "hey this makes a bigger difference than you'd think" type things.
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Jan 26, 2016 02:21
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The Midniter posted:My wife and I will be visiting her friend in DC late next month. What are some food recommendations? Any cuisine, and price point, any locale, we'll take them all. We're talking about restaurants in the DC LAN thread right now, as it so happens. I'm not sure how to drop thread links easily in the awful app, though. In the meantime how do you feel about live jazz with your dinner?
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Feb 23, 2016 16:27
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edit: I forgot to quote Midniter, this is places to eat in DC: Alright, then I'm going to drop a shameless plug for my place of employment, Mr. Henry's. Apologies for the crudeness/mobile-unfriendliness of the website (I think I killed all the .pdf-only menus, at least) but on the entertainment page we've got all the acts out to about mid-April. You can book a table for the Fri/Sat acts but it's through a yelp thing which is different enough from opentable to be unintuitive (or I can receive PMs). Other places that own in DC: - You'll be told to go to Founding Farmers almost certainly. Heed this advice, but for breakfast on a weekday. They serve it from 7-11. Any other time and the place is too chaotic to really enjoy it. AVOID BRUNCH. - Cafe Mozart. Yes, they named a German restaurant after an Austrian. The front half is a neat little import grocery and the back half is an excellent restaurant that can have a couple dressed to the nines at a table next a casually dressed family and have neither one look out of place. There's a lady who provides live accordion some nights (I'm not sure which) but she's a hoot. - Teaism. They have multiple locations now but the only one I'm familiar with is the one near the Spy Museum. It's pretty solid, I usually go for one of their bento box plates (not pinku, sadly) and a small hot sake. They have a koi pond in the basement dining room. That's what I can think of for now, if I have more thoughts I'll share them. Trebuchet King fucked around with this message at 17:02 on Feb 23, 2016 |
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Feb 23, 2016 16:56
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Squashy Nipples posted:Does DC still have the fish market? I remember getting some amazing fresh boiled shrimp there. It does--it is adjacent, however, to a tremendous redevelopment project that will, in its next phase, provide new docks and such for the fish market docks. There's more parking now but it's a bit of a mess in the area traffic-wise thanks to the giant loving crevasse now next to it.
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Feb 23, 2016 17:18
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I usually use a pouch of Zatatin's crab boil for shrimp. Also, one of barges at the fish market has absolutely fantastic cakes and pies--Jimmy's with the green awning, right in the middle. If you order a slice it's like $6 and you get an absurdly large portion.
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Feb 23, 2016 17:33
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Discendo Vox posted:All is well with the world. I used to work there so I feel obliged to apologize If you get me drunk enough I can talk at length about the craziness of hiring and training or some of the management characters i recommend breakfast because it's the only time things aren't loving crazy and everyone's stressed out and leaning on each other to be faster, faster! and you can sit at the bar and have a beer and some eggs benedict or pancakes and chill.
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Feb 23, 2016 22:44
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Flash Gordon Ramsay posted:I think it's great. In fact, I think circumcision should be mandatory. remind me not to eat any pork rinds you serve.
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Mar 10, 2016 16:19
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i wish i could share that post on facebook.
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Mar 22, 2016 21:01
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I'm trying to get in the habit of cooking adventurously every Friday. First time I cooked up a bunch of skillet bacon, then sauteed corn, red onion, adobo chipotles, and tomatoes in the bacon grease. I strained all those out and scrambled a bunch of eggs in the adobo-infused bacon grease. I made wraps with it all. Last week I tried making french toast, having realized I never had before. Got a pretty nice loaf of french bread, used a splash of raspberry extract in the batter and garnished wit blueberries and raspberries. No idea what this week's project will be, but I'm making a point of not doing any pre-friday planning for it.
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Mar 29, 2016 02:45
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I thought it was three buck Chuck these days
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Mar 31, 2016 23:14
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food therapy friday trip report: monday all I knew was I wanted bratwurst. So Friday I headed out, picked some up, and thought, what goes well with brats? I ended up scoring a yellow onion, some brat mustard, then figured what the hell and got some baby portabellas and some oyster mushrooms. I started the brats in a cast iron pan with butter and once they were pretty brown i seasoned with tarragon a bit and then added the (diced) onion to sauté down. Once the onions were close to clear I hit them with a bit of tabasco and brown sugar, stirred it around, then added the mushrooms to the pan. Once everything was done I took the bratwurst out of the pan, butterflied them, and put the new surface against the heat for just a bit. I mustarded up a toasted bagel, slapped on the butterflied sausage, topped with onions/shrooms, and then closed the bagel sandwich.  a++++ would cook again. just not for food therapy friday because them's the rules.
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Apr 10, 2016 22:34
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Chef De Cuisinart posted:You're FoH, yeah? I actually spent like half an hour thinking about cheeses before deciding thinking that much was running counter to the fast and loose improvisation I was trying to practice and moved forward without. And my background is mostly FoH, expoed some before, now doing admin stuff professionally, yeah--but once yachting season starts I'll be running a kitchen every saturday morning 
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Apr 11, 2016 00:08
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Bourdain is also part of what makes the best episode of Archer the best episode.
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Apr 13, 2016 17:31
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also when Bourdain went to the Waffle House down in Charleston that was pretty great.
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Apr 13, 2016 20:16
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what kind of show is "master chef" and how embarassing would it be to appear on it?
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Apr 27, 2016 19:24
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DekeThornton posted:MasterChef UK and Australia are two pretty damned great traditional cooking competition shows. The US version features Gordon Ramsay and is, from what I've seen, a bit more in your face and simplified. As far as reality television goes it's fairly low on the embarassment scale, I'd say. well, I can't go to the open call thing because of work commitments, but I might be able to do the send-a-video application thing. Thanks!
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Apr 27, 2016 21:47
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what thread tag did you use?
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Apr 29, 2016 19:14
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There used to be a thing that said "Hot and Attention are mod-only tags," but I can't remember where.
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Apr 29, 2016 19:24
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so i used to bake cookies just about monthly; for food therapy friday last week i made the cashew caramel cookies i consider my signature cookie. aside from a couple stupid mistakes (ow melted caramel) they turned out pretty dang good; i took them in to work for my coworkers and no fewer than three people asked me why i wasn't selling them. 
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May 12, 2016 22:41
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food therapy friday trip report: porkchops in a videlia onion/root beer sauce with blanched green beans.  I had never blanched before so one of the food therapy friday goals here was trying that out. The second goal was using root beer culinarily. A goal I thought of after my first helping was plating and aesthetic, hence the final plating above.
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May 21, 2016 02:50
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besides that you have excellent taste in bread?
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May 22, 2016 02:46
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doot doot, food therapy friday train inbound: i made chipotle mayo, which i then used to make slaw with yellow corn and black beans added. I did up a bunch of uncased chorizo in a skillet with diced red onion and tomato. I made the shells by flipping a muffin pan upside down and baking corn tortillas. Bottom layer in the taco is the chipotle slaw, then the chorizo. The lime wedges and cilantro are to help hide an unsightly crack in the shell.
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May 29, 2016 00:52
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i don't know if it's "a thing" but it's definitely my thing--I try to cook outside my comfort zone or hone a recipe i really want to shine every friday. It makes me feel accomplished. I actually had to do it tonight because I got called in to work last night but I'm sticking with traditional nomeclature. I like the alliteration between food and friday.
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May 29, 2016 01:28
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