On 5/7/2020 at 10:41 AM, deangold said:

The dry good selection was also good but if I came back with more asian cooking ingredients Kay would feed me to Spot.

Spot looks like he'd do it, too. I like your mentions of Spot. 

Half of a Roast Beast sandwich on a slice of Rye/Pumpernickel swirl with Swiss, Iceberg, Cain's Mayo and Dijon. 

On 3/20/2020 at 10:50 PM, deangold said:

Olive oil fried egg whites for breakfast. Better than Kay's scrambles egg whites. 

Are egg whites good for cats? We are going to get one shortly. 

Cats can eat eggs, they are protein which is 99% of what a cat should be eating anyway. But make sure your cat isn't allergic, just a little at first. I'd cook them first. 

OK - Don't feed the cat carbs, it causes diabetes. Instinct is a great nearly all protein food. 

Also, get a copy of Jackson Galaxy's "Total Cat Mojo". 

BYOC? Fashionable "Lemon/Lime Carriers" for the bon vivant? "Please, use my private citrus"

Great band. A former neighbor was Joe's roommate at Kent State, and he told me about Joe borrowing his 12 string to go play in coffeehouses. 

One of the many places I would pass through when I worked in Lafayette Center on 20th St. NW, I'd go out and explore on my lunch hour. Will that sculpture stay that hangs over the court?

New Haven style Apizza, but without the silly drive to NH, parking, waiting in line, etc. I found a place just a couple of miles away in North Haven. 

Resurrection; a friend in Wilmington NC says the owner and chef are opening a second location in downtown Wilmington.

52 minutes ago, Count Bobulescu said:

Commercial kitchens typically come attached to expensive real estate/build out, and require patrons to visit. Under the CloudKitchens formula, numerous different "brands" can share a lower warehouse cost, to open new kitchens at a fraction of what it would otherwise take. 

 

A 2,000sqf sit down might pay $30 - $60 a ft in a suburban location.

500sqf at $15 in a warehouse, and with fewer staff, starts to look good. Lower costs allows offering "free" delivery at standard prices.

Apologies, I should have said commissary kitchens where small operations would make, say, spirits,  sausages, savory spreads, or jams and jellies, or breads, etc. or even full blown catering to sell to restaurants, etc. Couldn't commissary kitchens in industrial parks do the same as this CloudKitchens venture?

What's the difference between these warehouse kitchens and commercial kitchens?

I moved into my new house in CT this week, my cats and I are camping out waiting for the moving van to arrive. I had a turkey on rye for lunch. 

On 3/20/2019 at 12:13 PM, DonRocks said:

I never thought the tacos at Taco Bamba were any better than numerous other DC-area taquerias; it was always the pozole for me - I haven't had that now in a couple of years, has anyone else?

I live near the FC branch, and haven't been in a couple of years since they stopped serving the Red Pozole. 

I often get a slice or two from the WF across the street, it's better than a lot of dedicated pizza places. The Sicilian style has a delicious crust. 

Serious Eats has this version made with Cheddar and Monterey Jack; https://www.seriouseats.com/recipes/2011/09/chili-con-queso-recipe.html

Nice red peppers, too. 

I wonder if you could sous vide them? Just heat them to the desired temperature. 

On 7/10/2019 at 10:28 AM, Kibbee Nayee said:

Slightly off topic, I remember in the 1980s when I had the occasional trip to Europe, and I marveled at how wonderful the local brews were. But back home, we had precious few places we could go for good beer. There was a brewpub in Charlottesville, and then the Capitol Brewery downtown near the Greyhound station, and a tap room like Union Street Public House in Alexandria....but I recall researching what it would take to start a brewpub and I recall that the ordinances at the time made the concept prohibitive. Now they're everywhere. What happened when I wasn't paying attention?

Mad Fox faced unique challenges nearly from the start. “When we opened the only way to sell a pint of beer to a consumer on site was to have a food component in Virginia,” Madden said. “That changed in 2012 with SB 604,” the law allowing brewery taprooms to serve full pours on-site.

It's as if they want to make sure you read the scribbles accompanying the drawings. 

On 6/6/2019 at 9:55 AM, curiouskitkatt said:

I would be interested in learning what inspires projects such as this one. From what I gather, most visitors that come through Lancaster County are in search of the of what makes this area distinctly unique.  That uniqueness being the Amish community and its aspects, not a megaplex .  I have on good word there is a journalist exploring Lancaster over the next few days, and you know what she is in search of, Amish and the culture of the Pa Dutch. 

https://www.nytimes.com/2019/07/23/dining/lancaster-pennsylvania-restaurants.html?action=click&module=MoreInSection&pgtype=Article&region=Footer&contentCollection=Off the Menu

This small city, best-known for its Amish and Mennonite communities, is a welcoming home for immigrants, refugees and their cooking.

You've probably read this exchange:

On 7/10/2019 at 9:33 AM, curiouskitkatt said:

nope, right on the stovetop. 

Reheating slices in a cast iron skillet

A friend of mine showed me this trick, and it's the best restorative warming you can do, IMHO. One must take the instructions of 2 drops of water seriously. The number shall not be one, and three is right out!

On 5/13/2019 at 10:10 AM, Ferris Bueller said:

The BS Platinum is definitely worth the co$t.  We did the 36".  The added features and attachments for the Platinum were worth the upgraded investment.  Since we did a custom color - the lead time was about 4-6 weeks.  Ferguson has several on display and depending on where you live and what showroom you go to, you may find the appliance person knowledgeable on BlueStar.  They do not have the branding of Wolf, Thermador or Viking.

Hood we went with the Zephyr Canopy-Style hood, Tempest II - 650 CFM standard, but you can upgrade it easily and get double the capacity.  The Canopy allowed me to raise the hood up higher than code recommended installation height.  I have seen others installed and if too low, you literally hit your head on it if  you are taller than 6'.  We have a window above our range, so the chimney-style would not work.  The baffles in the hood are really easy to clean, just throw them in the D/W and let dry.  It even signals you to do this after 30 hours of use.

Vent-a-hood makes a great hood as well, but there was a significant cost difference for similar performance & features. 

Have you had occasion to replace the light bulbs in your Zephyr hood? My last house had a Zephyr Island Hood, I think it was the Napoli, and I had to order replacement light bulbs from Zephyr, as the domestically available bulbs had a shorter base that wouldn't make contact in those receptacles. I could have replaced all four receptacles, but it was easy to just order the bulbs direct from Zephyr. I was wondering if this is still the case. 

On 5/24/2019 at 7:04 PM, Ericandblueboy said:

Does anyone still visit Chowhound?  I hope they fired the person who killed off Chowhound.

Last time I tried to register for a new account, it just wouldn't function.

Yep, a couple months ago, I was perusing the ice cream selection at the Giant in Falls Church, when I saw the 4 or 5 flavors they have in pints of Big Gay Ice Cream. 

I've tried the "Dorothy" and "Birfday Cak" flavors, and they're delish. 

The Cucinelli family might have a problem with it, but who cares?