chacha

Stachowski Market and Deli, 28th and P Street in Georgetown, Featuring Jamie Stachowski's Charcuterie

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Stachowski Charcuterie sales and pick up for orders

Tomorrow Sunday December 21 from 12-2 p.m.

Meet me on Pershing drive in the parking lot near the intersection of Route 50 in Arlington.

I will have

Christmas Boudin flavored with cardamom and ginger 12/lb

Venison Pate 19.5/lb

Country Pate 10.50/lb

Rabbit Terrine 13.65/lb

Fresh Kielbasa 5.53/lb

I will be driving a junkie trooper. The password is chacha.

----

[Editor's note: Click down to Post #92 (May 1, 2012) for the opening of Stachowski Market and Deli. Congratulations, Jamie! Cheers, Rocks]

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That was awesome. The smell of charcuterie out of that trooper was incredible.

Stachowski Charcuterie sales and pick up for orders

Tomorrow Sunday December 21 from 12-2 p.m.

Meet me on Pershing drive in the parking lot near the intersection of Route 50 in Arlington.

I will have

Christmas Boudin flavored with cardamom and ginger 12/lb

Venison Pate 19.5/lb

Country Pate 10.50/lb

Rabbit Terrine 13.65/lb

Fresh Kielbasa 5.53/lb

I will be driving a junkie trooper. The password is chacha.

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Can't speak to the boudin yet, but the kielbasa was delicious for dinner tonight.

Per Chef's suggestion, I poached it in water for about 20 minutes before pan-searing it. The flavors were rich and spicy, with a meatiness that I haven't tasted in a store-bought kielbasa before. Served with a garlic aioli mustard from Trader Joe's, it hit the spot. I missed that unnaturally pinkish color for a moment or two, but I quickly warmed to the natural coloring and am looking forward to cooking up the next one ASAP.

The salami - cured, coated with mold, and dangling from a string perfect for turning any kitchen into the set of That's Amore! - was redolent with garlic and had a soft, juicy texture that gives a pretty good idea of just how much fat goes into these things before the curing begins. Delicious in large chunks.

So glad I caught ChaCha's post this weekend...we'll be writing about the experience (and sharing a picture of Chef Stachowski in his holiday finery) over at Capital Spice this week.

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ChaCha getting ready for another drive-by a week from Saturday (March14)

location to be disclosed.

I want to get there this time. My only plans for that day are (so far) in the evening, so I should be able to pull it off.

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Back to the scene of the crime...

Watergate's a big place (and the hotel's closed for renovations). Can you give us a hint?

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What he really means is "on the bottom level of an underground garage just over the Key Bridge in Rosslyn." Heh heh. :rolleyes:

Actually referring to crimes Jamie himself might have committed in an earlier life....

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Note to Jamie:

For goodness sakes. If you want to sell your stuff, tell people exactly where to find you. They might not bother to try, if they aren't sure!

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I'll arm wrestle any of you motherf**kers for the saucisson sec. It's all mine. Mine, I tell you! All mine!

It's a well-documented fact that, ever since they started wearing helmets, hockey players are more bark than bite.

Yer on.

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