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meatwad

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  1. Pardon, by restaurants I meant independent chef driven places with a pastry chef(2 Amy’s). I’d be amazed if The Rusty Scupper or Lebanese Taverna was making their own ice cream The milk cooperative produces 100k gallons of milk daily. The brand is Maola. Different beast than TS.
  2. Quality is subjective. Here is some background info that might be informative. I don’t know of any independent ice cream stores in the area who produce their base. It’s either coming from a distributor, SMC or formerly TS. Of those 3 TS had the highest quality milk. Restaurant ice cream is usually very high quality because it’s made with good ingredients without extraneous functional additives and with a focus on taste.
  3. Aug 31, 2015 - "Change, Listeria, and the Reopening of our Kitchen" by Jeni Britton Bauer on jenis.com Their response and success after 2015 is is worthy of a case study. I presumed this was something the type of folks who read wonky local food sites knew. Zoinks. Anecdotally, the CEO of a similar sized Columbus area food business said that this is the strategy, from discussions with company leadership.
  4. patagonia MLC for high speed/low drag. see red oxx for brash and overbuilt.
  5. 2 companies make sauce exclusively for the pizza trade. stanislaus and escalon. both use tomatoes grown and packed in ca. they both make some good stuff. not aligned with *current* trends. whatever. definitely tasty and consistent. i guaranteed if you're the average 'murican you've had, and probably enjoyed, sauce from both of these companies. of course being in dc, you're above average. they both make a variety of spicing, texture and flavor and what i'd call extraction levels. if you make pizza at home grab some and try it. i've never had canned grocery store tomatoes that could hold a candle. this is not the scuzzy FL/MX tomato industry. imo this is one of the american food sectors that does right. their distribution is aimed at restaurants, similar to seafood and beef. try and find a real dry scallop in retail!
  6. The re-built Generous George’s building has been in progress for some time now. They were interviewing “real” chefs awhile ago. Any idea on what they’re now planning for that giant dining room?
  7. You can rent a snake from Home Depot for a few bucks. It's good fun if you like getting your hands dirty. Knowing how to use one is a good life skill. Sure youtube can cover that. Reverse only as a last resort. And make sure the snake works before taking it home. The machine is likely overkill and there are simpler/cheaper steps to do before you rent or call a plumber. But first(now!), buy a drain cleaning bladder and keep it around. Cobra and Brasscraft make them. But you want the versions by GT. The have kits that adapt the bladder to your sink drains. These pulse water from a garden hose into a pipe. They expand to fill the pipe before they begin pulsing. I've used these in up to 4" lines. Very impressive what they can do. Drain King website. If you have a buildup you can use a pressure washer to do a homeowner style hydrojet with a Clog Hog. You need to know these things to keep restaurants running....
  8. I speak for peoplekind when I proclaim that the fetishization of food has become hyper-exhausting. But shit Mark, I could listen to you sing for awhile.
  9. ""We believe employers will pocket between $523 million and $13.2 billion in workers’ tips annually, with $5.8 billion being our best estimate," according to the study. It based its analysis on the notion that employers would pocket anything their tipped workers earn that is over the hourly wage that these same workers could get in a non-tipping job." This is propaganda, not journalism.
  10. As we all know te etymology pf the word buffet goes back to dirty peasant Frenchmen crashing castles halls demanding they be given more than pastry to eat. My favorite form of grimy luxury, besides Old County Buffet, in Minnesoooota is hiding in plain sight adjacent to 395. Hee Been has fantastic kimchi, they inspired and helped with the Number 1 Sons recipe, a soft serve machine, a sushi display that’s equally bountiful and mediocre, orange chicken, kale Caesar salad and piles of meats to cook table while slugging watery barley tea. It’s fantastic. I suggest soju before evening kareoke and tons of Cass beer at brunch. KN, I don’t know you but I am damm glad you post here.
  11. Del Ray has the demographic (money, education, cultural explorers) that an independent operator should be able to earn an honest living putting their heart and hands into something. It takes all types, surely the neighborhood can foster a gem or two and still get wings and sportsball covered too. Edited to change exploiters to explorers. My life with the autocorrect exploiter cult.
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