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    Non-Fiction 2018 - "Ugly Delicious"
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  4. When this happens (and I think it *is* happening) - once sufficient momentum is obtained - things might move very swiftly - then, once people look back, they're going to be ashamed of how long it took. This person is going to rue the day he ever said this: "NRA Host Taunts Parkland Teens: 'No One Would Know Your Names' if Classmates Were still Alive" by Cleve R. Wootson, Jr. on washingtonpost.com
  5. I believe it needs approval by 38 state legislatures. Not there now. Maybe following elections. Regardless there are more than 12 very red very pro gun states wherein that makes it very very difficult
  6. Why not repeal the 2nd amendment? I’d prefer no guns at all. Wanna kill animals, be a butcher.
  7. Haven’t been to a march in many decades. Incredible throngs and great spirit. Voting out the NRA supporters is coming up sooner rather than later.
  8. Nice find. I only skimmed so far and found at least one of the intrepid Deli lovers in the original link is a contributor and member of the FB group
  9. I always appreciated Pampangueña including JPW's review on their website, and I'm sad they're gone - they really were the very best FIlipino restaurant in the DC area in their time. Granted, that wasn't saying all that much, as the couple of other places served from steam tables, but Pampangueña was numero uno a decade ago.
  10. Haha, why is anyone surprised? Has no one been to Woodberry Kitchen or Artifact Coffee, where you are destined to eat nothing but root vegetables during the entirety of winter.
  11. @Smita Nordwall thank you very much! Will give that a try -- probably next year.
  12. Romaine salad (radish, cucumber) with bottled Girard's Caesar dressing Leftover quinoa chili Klobasnek (sausage kolaches) The klobasnek came out well, considering I had never made them before and was a bit short on sausage. I used somewhat smaller pieces than called for and it didn't really seem to matter. Since we have been trying to eat bread less often, I haven't been baking bread at all. It had been quite a while. The house smelled great. REALLY great. And, damn, does kneading dough for 10 minutes not just release stress but it also builds muscles. That was a workout.
  13. I had 6.5 lb. brisket from Springfield Butcher, trimmed. I made the pickling spice using the recipe from Serious Eats. The beef went into a 2-gallon Ziploc bag with 1 gallon of water, 1c Morton's Kosher salt, 1/2 c sugar and 1/2 the pickling spice mix. Brined for 9 days. Before cooking it, I rinsed it, put it in the IP with water to cover and pressure cooked it for 0 minutes. This pulled out all the excess salt and scum. Washed out the pot and returned the brisket with fresh water to cover and the rest of the pickling spice. And yes, I would do 65 minutes. Oh, I only cooked half the brisket. The other half is at a friend's being turned into pastrami as we speak.
  14. The NOLA episode is so cool... A truly meta food - Cajun crawfish goes to Houston, Vietnamese immigrants spice it up and create Viet-Cajun style, then Houston Vietnamese immigrate back to Vietnam and make Viet-Viet-Cajun Crawfish... A beautiful episode. Chang is super liberal and some of his talk will be a bit cloying / irritating to folks but ignore that part and watch and learn about truly international cuisine.
  15. We will be at JTNP on a Wednesday and Thursday, not sure if that helps with the crowds or not (I'm assuming it will help a bit). For the weekend we are heading to the Palm Springs area for a friends wedding.
  16. Glad to hear it turned out well! 55 minutes to delicious corned beef! Would you mind sharing your brining process / recipe? Also, how large was your corned beef & did you use natural or quick release?
  17. ^Here's another tip: the early bird gets the worm. Stay on East Coast time, or something like it; the advantage is you'll get to your first trailhead before everyone else does, which means you'll be able to find parking. Also lines tend to form around 10am at the west entrance (north entrance less so, or so I was told), though we were there at the busiest time of year (spring break). Don't know how much hiking you like to do but for shorter hikes we particularly enjoyed 49 Palms Oasis and Pine City. We tried to do the newish Maze loop but it was closed for a search and rescue. Not for the first time, either. Take good maps.
  18. [Pat, please delete this comment later today - I just want to tell everyone how delighted I am with this thread (and others like it). I don't even know what an Instant Pot is, but it's obviously something of great importance to many, and I'm pleased to provide a means to discuss it - I love threads where constructive discussion takes place, and I just stay out of the way. Carry on ...]
  19. This said, I remember having the 1986 Mouton-Rothschild on release, and it was undrinkably tannic. It wasn't a bad wine (it was a great wine), but it tasted *terrible*, and needed twenty years of bottle age to be pleasant - I suspect even now, it's only in the early years of maturation. This is but one example of many - I'm not addressing either of the two Mark S's here; rather people in general: Don't assume that because something is tongue-curdlingly acidic when it's young, it won't mellow out with some bottle age. At the opposite extreme, I find drinking young, vintage Port to be like being whacked with a sugar-stick. Port needs time to soften, and many years in the bottle will produce a wine that has less perceived sweetness. All I'm saying is: Don't confuse "tastes bad young" with "is bad wine." To the point above: A really bad wine will not get better with age - that is absolutely true. *But*, do not conflate "a really bad wine" with "a wine that isn't pleasant to drink upon release."
  20. Sounds pretty fuckin' twee. (If you see "twee" or "fey" in Washingtonian, that's the ghost of Todd Kliman speaking.)
  21. Many years ago (I do mean many) we used to go here to see bluegrass-oriented bands on the weekends. Sounds like they are still carrying the torch for live local music. If I had unlimited money I'd stake places like this to make sure they never went away, although it looks like this one doesn't need my help.
  22. I thought I knew every French culinary term there was in contemporary usage; not the case. Last night, I had Magret de Canard with Tapenade d'Olive and Confiture de Nèfle (yes, together - you spread a little of each on top of the duck breast). "What the hell is Nèfle?" I asked. Nobody knew the translation, so I looked it up today, and it translated to Medlar: a deciduous, European tree bearing edible fruit, or the fruit thereof. In its native (non-confiture) state, it's about the size of a plum, with hard, bright-yellow skin, and a rather large seed inside. Has anyone ever heard of this? The taxonomic name is Mespilus germanica - I can't tell you how the fruit itself tastes, as it looked almost like raisins when it was presented as a confiture. However, now that I've researched it, *and* heard their definition of what the fruit looks like (picked from their back yard), I'm thinking the fruit is something different, namely Loquat (Eriobotrya japonica), or in French, Nèfle du Japon. There are pictures in both links - the Medlar looks orangish-brown; the Loquat looks smooth yellow, which is what was described to me.
  23. Help Needed Index

    Discussions - Backpacks // Jewish Deli on I-95
  24. Music Index

    Groups - The Cult Musicians - Rosemary Clooney // Peter Gabriel Songs - "Satan, Lend Me a Dollar" Discussion - Map of Metal
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  26. I'm heading to JTNP in a couple of weeks. Good tips! We are planing one longer hike up Ryan Mountain and several of the shorter loop hikes. looking forward to it!
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