Stretch

Heard a rumor that it is being run by two attorneys(?) that accumulated vast quantities of wine and decided, since they couldn't drink it, to sell it.

Pretty reliable source.

This sort of set-up works pretty well for Veritas in NY.

PS: As a certain late, great Reuters sub-editor used to like to observe to young political reporters: "There are no reliable sources, only ones who haven't found a good reason to fuck you over yet."

If you can wait until after lunch, you could just smoke some opium.

This is probably a Boston thing, but the supermarkets here usually have an "Irish" section in their ethnic foods aisle stocked with good stuff like imported choccies, proper tea, Jaffa Cakes and treacle puddings -- as well as some of the more unfortunate tastes of the Old Country, like (shudder) salad cream.

(although I do always seem to find the time to chat up Jenna and Monique, hmm, why is that?)

Quoth the sockpuppet: Because the former is the most favored of all the favored elites and select of the select fews, and the latter is outrageously fun to chat up?

DC equivalent, no. But I guess The Brewer's Art in Baltimore might qualify.

It's like me and Cadbury Creme Eggs. They come but once a year.

Keep one around in case you ever decide to hibernate.

... might want to reconsider its policy on overconsumption.

There are policies? Do they extend to food items, too? Because I want to be there when you deploy: "I'm sorry ma'am, you cannot have dessert. You are too fat."

Usually - mostly - my complaint is about desserts being too large. But four bites for fourteen dollars? Are you kidding me?!

That's totally unfair! You're not factoring in the cost of the dessert plates, and those cute little spoons, and the extra laundry costs generated by thousands of gooey smears on sundry fine linens, and ... oh, sorry, I thought I was in the "Wine Pricing" thread.

Wouldn't you be?

Nah. Granted, though, that's probably mainly because I am one.

I've just about given up on them!

Oh please don't! We have a great betting pool going on what you'll find to find fault with next time.

Parmesan rind enjoyed with a glass of Laphroaig scotch (my favorite combination).

How does that work? Chew on it? Suck on it? Use it in place of ice cubes?

CAN PREVENT DOUBLE BOOKING.

Good to see the suds purists out for a Sunday drive-by.

What we need here is for Jake P to take this to the next level by observing that Wittekerke pisses all over any brews from the State of Maine.

No, no... that was a straight jacket.

I don't know. From the pictures, it looked a little swishy.

Harsh. Some of DC's finest one night stands have been sourced at Sequoia. Just don't eat the produce ... there.

I can't make any of those, but I can offer up that a truck rolled over a half mile or so from my house earlier today, partially ejecting its cargo of 38,000 pounds of cheese.

Yea, he/she that cometh unto Boston and eateth not of Tony Maws's cooking at Craigie St. Bistrot, verily of ye shall it be said: "Thou hast missed out. Every time a coconut, forsooth."

Insert H.L. Mencken quote here.

Insert P.T. Barnum misquote here.

Message ends.

I'll have the deep-fried burger (am I interpreting that right?) followed by the deep-fried Mars Bar, please.

Todd, what sort of wine would go well with that?

Attention meat geeks!

Flat-iron is part of the shoulder, or chuck. Does it go by any more prosaic names? (Say, blade steak or the like.)

Top Blade Steak. Cut your own.

I like to use chuck, sirloin, short ribs, and brisket. The ribs and brisket add a wonderful beefy flavor.

That sounds very good. Any particular ratio? Also, has anyone tried adding pork belly for extra succulence? I recall seeing that recommended in some recent food rag.

Another tip that I learned from my many years of grilling: when doing hamburgers, assuming you are using store bought hamburger meat, get the fattiest meat you can find. I find that using ground round or ground sirloin, which are very lean, produces a dry, crumbly burger. Ground chuck is acceptable but I prefer the 75/25 lean/fat version, It produces a juicy burger with plenty of flavor. I like it when the juice runs down the sides of your chin when you take a bite. It will flare up some so using the lid once in a while to squelch the flames is OK. Also, the extra smoke you get does a good job of perfuming the neighborhood.

I like 80/20, myself. This is pretty much what you get if you buy an average chuck roast and grind it at home. Your humble food processor works well for this and, as a bonus, you can solve the cheese conundrum by simply incorporating it in with the meat. I also find a dash of cognac at this stage promotes an agreeable outcome.

But what the fuck do I know? I just broke down and bought a gas grill.

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Dammit. I wish I'd known this before I shelled out $20 to get: "Hung like a baby carrot!" added to Al Dente's OpenTable profile.

Eve Zibart liked it a lot.

That veal cheek appetiser sounds worth the price of admission.