TSE
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Everything posted by TSE
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Wow- consider Tom's comments parsed, suckas!
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My bad- Zatarain's rocks, but it's for the preparation of a decidedly non-kosher foodstuff.
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I think that sounds great, but my mother would freak at the mention of old bay in her braised brisket.
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I've never used brisket cut up for stew meat, but it just seems wrong on so many levels. The grain of the meat and leanness would make the stewed pieces weird, imho. Plus, there are only a couple of culturally correct ways to prepare brisket in my house, and stew ain't one of them...
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That's all well and good, but was it up to Monterey Park standards? That's what I'd like to know...
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Ah! I actually am familiar with this variant- I had just assumed that this was a U.S. product, but I had the bottled cheese spread on multiple occasions while in Australia.
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Isn't that just Philadelphia? Or is there some other kind out there by Kraft?
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I've done it , but I actually think they come out better on a griddle. The bread really needs to fry in the butter, in my opinion.
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Although this sort of thing can be debated endlessly, I was truly disappointed to see that Oliveto, one of my favorite restaurants anywhere, was not deemed worthy of a star.
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Mark's definitely spot-on here: all of these highfalutin variations might be good, but people, please- this is grilled cheese we're talking about! My only suggestion would be to use butter and sharpest cheddar you can get your hands on (and grate it). Though sourdough and mustard are good (did you get that from Alton Brown, too?), texas toast will give you the perfect ur-sandwich.
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If you do buy a stewing fowl (Gallena?) at the Bestway, just make sure that you use it that day. I don't mind shopping there, but the refrigeration is a bit dubious at times. The dairy case can be particularly bad.
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I could be totally dense (and I've been accuse of that many a time), but I've neither seen them served nor referenced on the menu in any of the times that I've been there.
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Ah...the national dish of France. I'm not really going to add any value here, but here are my opinions, anyway... Bistro Francais: nice steak that usually has a strong, beefy flavor. Skinnier, crispier fries than most traditional french places BdC: I love this place, but second the call for not getting the basic steak. Fries are hit or miss. Bis: Great quality, but not better than other, cheaper places. Les Halles: This is the ultimate hit-or-miss re frites. Onglet had shrunk, eh? Curduroy: why oh why haven't I had it here yet?! Montmarte: would do a good job, I bet, if only they made fries...
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Those silly market forces...
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As a fervant devotee of Laugengebäck myself, I really enjoyed this story. There is NOTHING like a Laugenbrezel or a normal Brezn fresh from the oven. I do like mustard with mine, though.
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If it's colonial Africa Greene, I'd go with a pink gin.
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I have to say that I found it striking that they didn't mention anything about the Ethiopian presence in the neighborhood, considering that I'd rather put frosting on Etete's injera than eat one of those dust bombs from cake love. And YES, I've let the damn things come up to room temperature. That ain't the problem...
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Oldest Restaurants in the Washington, DC Area
TSE replied to DonRocks's topic in Washington DC Restaurants and Dining
Great. That's just what Cleveland Park needs. Say what you will about the place, but Yenching Palace has some interesting history and (being right across the park from my house) was always a reliable delivery option. Color me disappointed. -
Wow, the crime emergency is really out of hand. Is nothing sacred anymore?
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Bah! The smaller and less self-confident Anglo-Saxon nations do tend to slavishly adhere to the more daft traditions of Mother England, don't they?
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and make rillettes! Recette ici.
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They don't use newspaper in Australia, either, but rather something akin to butcher paper. This is probably just a conscious attempt to differentiate themselves from the poms.
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Fisher & Paykel, most likely.
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Family friend from the Veneto, but not someone that I necessarily believe is infallible in culinary matters ( ), hence the question.
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Dean: how valid is the dictum that hard pastas must always be dressed with olive oil-based sauces and fresh pastas with butter or cream-based sauces? Is this always the case in Italy?