meatwad

Had a recent meal at Han Palace, Tyson's. This is the best dim sum I've had in the DC-area.

We’re a local food business with a fiercely devoted following. We have earned this with years of hands-on hard work and honest hospitality. We get up early and do the work of making and selling flavorful heritage foods. We do this directly to our community at farmers markets and via home delivery. 

Seeking a baker with unwavering high standards and relentless work ethic. You are proud of being effective no matter what challenges arise. Quality, organization, and cleanliness are core to your work. You’re likely of a counter-cultural bent, but not one of apathy or laziness. You communicate openly and without hesitation. 

You will be taking our baking program from current prototype phase to systematic, smooth, high tempo. We are focusing on classic baked goods; bagels, rolls, cookies and pies.

We have bootstrapped from day one. Our bakery is the latest phase in an intentional decision to stay locally rooted instead of seeking growth via big store wholesale accounts. We are scrappy and agile and you embrace that ethos. We generally solve our own problems. 

We offer a minimal nonsense environment, excellent pay, and health insurance. We respect vacations (that match our business cycle please) and have a company acupuncture plan. This role is hourly to start, it is anticipated with success this will become a salaried position.

The schedule will be centered around overnight bakes happening on Friday and Saturday.

Please email about yourself, what you're looking for in your next baking role and relevant experience.

https://washingtondc.craigslist.org/doc/fbh/d/washington-wanted-she-wolf-pirate-baker/7340205912.html

I will not imagine a future w/o 2 Amys and BDC

The developer needed to fill a space after planned operator had finished build out as they were ridden out of town on a #metoo rail. Y’all are sensing that.

On 12/4/2019 at 10:03 PM, ad.mich said:

This is a good read, but I think there's another piece of the response that isn't discussed. When the scoop shops reopened there was a noticeable shift in the menu a little closer to the middle of the road. Jeni's has always had some out there flavors, but now there were one or two less on the menu to make way for a cookies & cream or rocky road. The shop near me has a perpetual line that's mostly kids and I doubt they're going for the goat cheese and cherries. I'd guess there were some capitulations made in the name of business that helped them stumble on an insanely successful menu formula that has served them very well.

...and the more out there stuff still absolutely bumps. A relative brought a pint of the seasonal cognac gingerbread to a get together the night before Thanksgiving and damn that's some really good stuff. 

You're astute! There are many variations on a theme instead of more one-offs. IMO Jeni's operates on a very high level and the shops do seem *slightly* less magical. Consider that the 35 shops are over half of company revenue. This is compared to e-commerce and over 3,000 retail accounts.

Litteri's is under new ownership. It's a former employee, who was quite proud to take over. 

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.

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.

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.

This is a marketing company. They don’t make their (delicious) ice cream.

patagonia MLC for high speed/low drag. see red oxx for brash and overbuilt.

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!

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?

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....

I'm sure Dark Helmet will ride again. Shine on / rage on.

 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.

""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.

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. 

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.

Bistro Francais in Georgetown was my go-to tartare before they closed. Now, Bistrot du Coin is my favorite.

Tartare, frites and champagne at BDC is medicine.

8 hours ago, Simul Parikh said:

You know what Del Ray needs? Another Southern style restaurant or a sushi place... that would be great... 

Yeah! A place run/financed by folks who call neighborhood restaurants “concepts”.

Mike Mushachio and family grow these. They vend at the Fall Church Farmers Market on Saturday and the Takoma Park Farmers Market on Sunday. Theirs are spectacular.

If you're looking for big fruit flavor there are also paw paws / apple custards at markets.

There's a fellow who reattached for USDA and new sells the best persimmons I've ever had. He's seasonal at the Takoma Park market.

1. "I miss the mob" by Derek Sivers on sivers.org

2. "You bank dollars, not percentage points."

New owners have it listed at 18k/mo. 2/3 of the space is a storage building. On a sq/ft basis that's upper tier retail rent for DC...

Jose wants to put tripa on the menu. He is sure it won't sell. Speak up people.