DanCole42

Maybe I'm being unfair having never eaten at his restaurant. I don't care if he serves gold-plated foie gras duckshit. If you're an asshole, I'm not giving you my money. Vote with your dollars.

Gator and Klose... holy crap. Wish there were a place around here where I could check 'em out.

Okay, so forget the cheap part. What are my options?

Damnit. Now I'm seeing people who say that the Char-Grillers are poorly made: the paint flakes off, the heat is uneven, the grate in the firebox actually MELTS, the thing uses a ton of fuel because nothing fits right and there are tons of leaks...!!! Back to square one...

Okay, I'm definitely leaning towards the Char-Griller. I'm probably going to go with the Smokin Pro since it seems to be a bit smaller and actually comes with the side firebox. The one thing I can't figure out is whether it also has the adjustable height grate...

So where in the area can you go to actually get a look at one? I miss BBQ Galore...

That actually brings up an additional requirement. Four pork shoulders is great. But most of my grilling is going to be for two people. Is it impractical to use such a large grill for a couple of NY strips? Maybe, but what about BBQ? Would I end up needing to use the same amount of coal and wood for one slab of ribs as I would for half a hog?

It looks kind of flimsy?

I actually have an Egg, too, but I never use it. It's too finicky. You have to line up the top and bottom just do, the felt gasket is crap, you're expected to re-use charcoal (after it's been covered in slop from your last grilling), there's no way to get to the coals...

I'm interested in graduating from the Weber Kettle. Not that there's anything wrong with it: it lets me barbecue (thanks to the Smokenator) and grill (thanks to the Cast-Iron Grate). It's also big enough to feed my family of two as well as multiple guests. However, the Kettle is a bit rusted in places (I can't close the bottom dampers), and isn't as "open" as I'd like (can't elevate the coals easily, can't easily manipulate the fire, etc.). The point is, there are better grills out there. The grill I'm looking for can be described thusly: -Charcoal -Can BBQ/smoke (possible external firebox?) -Can grill (cast iron grate) -Open design, easy to get at/manipulate/add fuel and clean -Durable, well-built -It would be great if the coals could sit on this shelf beneath the grate, and you could raise and lower them using a crank handle. I don't know that I'd use this much, but it's super sexy -Shelf space for at least three boston butts -Affordable What do you think? Should I upgrade, and if so, to what? Or should I stick with the kettle, since it already does pretty much everything I need it to?

What's the best hibachi between Dupont Circle and Ballston? Is it still Matsutake in Ballston proper?

http://www.youtube.com/watch?v=CD2LRROpph0

WEEKLY SPECIALS Bell’s OBERON on Draft Port City,Alexandria,VA Optimal WIT bottle Turkish Style Lentil Soup cup/bowl Fennel Sausage and Feta Flatbread Steve Bakers House made Maple Fennel Sausage,House made Organic Tomato Sauce, Organic Baby Spinach, Feta Cheese, Red onion and All natural Mozzarella Asparagus and Chevre Flatbread Organic Asparagus, Cherry Glen Farm Chevre, Mushrooms, Red Onion, Baby Arugula, and All Natural Mozzarella Laurie Edeline Apple Pie Brownie Raspberry Sundae

MORE SANDWICHES. Homemade sourdough deli rye (used the Jordana II starter), homemade corned beef, coleslaw, pickle, thousand island dressing... all toasted

Tortas! Avocado, roasted tomatillo salsa, cotija, beans, chorizo... all on homemade AMAZING sourdough teleras!

Just got back from Mexico. Wanted to go back. Saw tacos al pastor ($3.95). Couldn't resist. The tacos were great: well spiced, wrapped in corn tortillas, with just a hint of the traditional pineapple. I will echo what someone else said: the tortilla chips tasted stale. Like they'd come from a bag that had been sitting out. For shame. You monster. Try the Mayan chocolate fritters. They're kind of like chocolate truffles that have been deep fried and served over vanilla ice cream.

The Fairfax Wegman's sells sausage casings.

It's like how you can get a tiny bottle of nasal irrigation saline for $9, a giant bottle of eyewash saline for $2, or mix salt, baking soda, and water for pennies. People will buy anything if you market it right. Because people are dumb. Dumb as a door jam. Mmmm... jam....

Is it the same agar they use to incubate bacteria samples? Maybe from a science or chemical supply outfit? Probably a lot cheaper than what's marketed for cooking.

The last of the ravioli...

Dang. When I first read "burger inflation" I thought it was a new molecular gastronomy technique of inflating hamburgers with helium.

I shower in the morning using hot water and soap. I then put my penis into a series of protective layers of clean, abiotic cotton or synthetic fabrics. It is one of the cleanest parts of my body, especially relative to my hands. Why anyone would want to wash his hands after touching only his penis is beyond me.

I love breadbowls.

They're good. Better if you grew up on them.

It's almost a cliche to suggest the food ties us to the past, our ancestors, where we come from, our home, etc. But it's a cliche deeply rooted in personal truth for a lot of people, some of whom will spends years tracking down old relatives and old recipes to find meaning and roots: a sensual family tree you can taste rather than ponder. I am very fortunate in that this journey of discovery was undertaken in my family by a James Beard-winning author. Of course, there's no substitute for first hand knowledge, so I went to my father: the heir-apparent to the family ravioli recipe: My son, remember. This is the Christmas Ravioli of your ancestors. It is the only real thing my mom held on to from the old days. It is my fondest memory and is the ultimate comfort food. That, Tucco and her bread. It is I who have carried the torch and maintain the skill. I am happy to pass that torch on to you if you want it. Nonetheless, I hope you have fun with it and I love you with all my heart. Is it weird that, when I read that, I hear Marlon Brando's voice as Jor-El speaking to Superman? Anyway, this weekend my cousin was in town and we made an attempt (using techniques for braising and refinement I've learned from Thomas Keller, of course). It blew everyone away, including my parents. Some were so bold as to suggest it was the best they'd ever had... shhh...