edenman
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Everything posted by edenman
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What time? I assume normal start of, what, 11am? And then on through the day?
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His phone number is 708-188-0085 if you ever need to give the person at the register a phone #.
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anything worth looking up in Tulsa? I just found out I've got all day tomorrow to kill before dinner plans at the local sushi joint
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There is a bar at DCA that has 25 taps. Of these, maybe 3 are worth drinking, but hey, I'll take it. Reuben "dippers" were ok, but the fries were surprisingly good. Can't remember the name of the place, but it's right near the fuddrucker/potbelly area in the aa gates. Blue mesa in Dallas in the d terminal is an ok place for a beer. Looks like a decent tequila selection too. Last week I got a chance to stop in at my favorite o'hare stop: the little hot dog stand in between terminals that has goose island honker's ale on tap. DCA DFW ORD
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I agree. More plasticwear.
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Bit of a comedy of errors, getting this order. They didn't originally put the order in since the company only sells 25lb bags. Then when I said I'd just take a 25lb bag, it was nowhere to be found when it had supposedly arrived. Apparently the morning stock crew loaded it into the bulk bin. All understandable errors, but it was still annoying to have to scoop out my 39lb out of the bin manually The lady who was in charge of ordering offered to knock 10% off the price, but she wasn't around when I checked out, and I didn't feel like trying to get it since .59/lb is pretty effin cheap to begin with. No regrets
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The Southern Tier UberSun is $10 on draft, and totally delicious. I don't know how Proof continues to get these impressively obsure kegs, but it really keeps the place high on my list of places to check out once in a while. Followed with an Aviation cocktail, and got a couple sips of the Corpse Reviver #2. Very tasty. Food was white tuna sashimi, wagyu carpaccio, pork confit, sweetbreads, ramps, broccoli, and cheese plate for dessert. The sweetbreads stole the show, crispy exterior and creamy insides, with mashers and spinach and dates playing nicely alongside. The pork confit was good, but surprisingly, a bit dry. Rich porky flavor. Left full and happy. Will return soon. -
I'm still undecided about attending the actual festival, but I'm gonna try to hit as many of the events as possible that week. I did a quick roundup of them in the second section of this on dcist. That Brickskeller Luplin event has been one of the better ones in the past, and in general, i fear my liver will not be too happy with me by the end of that week.
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I'm planning on showing up. Not sure what I'm bringing. Probably something porky and some beer.
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From a Bebo email: Morrimoto = Pirate Iron Chef?
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Yea, my mother and "extremely fragile knife" do not need to be in the same kitchen. I think I'll push for the gift certificate.
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to become trite, a thing must not have been trite to begin with.
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My mother wants a knife that does not need sharpening. I am pretty sure that she is crazy, but I thought I'd ask here to see if anybody has any ideas. Maybe I could just buy her a knife that has already been dulled to the point of "it can't get any duller" and then she'll never know that it needs sharpening? Or should I just buy her a gift certificate to have her knives sharpened?
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do it. please.
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They just started carrying Bell's Two-Hearted in bottle, for those nights when you feel like starting with something excellent and switching to PBR later in the evening.
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It's posts like these that make me happy that this site exists. Thanks for joining in, Amy. When an owner replies to a negative review, not with anger and harsh words, but a "hey we're trying to improve: here's what we're doing" post, this makes me much more likely to give the place a chance.
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I only have emacs to funnel.
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Just booked my third trip to Komi for a friend's going-away. It's gotten to the point where I'm avoiding eating out at other places so I can hit Komi more frequently. I can't remember who said it (Waitman maybe?), but the "every meal out is measured by how many KomiBucks it occupies" statement is pretty spot-on.
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Deep thoughts: if using rendered pork fat to make a vinaigrette, remember to use some olive oil as well. when pork fat gets cold, it solidifes, and solid salad dressing is....interesting.
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Ah, gotcha. Is that standard dry-aging protocol? I guess my only real exposure to dry-aging is seeing the cuts hanging at WF.
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Interesting...I don't know much about dry-aging beef, but I assumed it was mostly done on more traditional steak cuts (sirloin, filet, etc)...I would think that the extra fattiness of the chuck would go rancid more quickly? No? At any rate, interesting...
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it moves very fast unless they're in the midst of preparing a catering order. and even if they are, it's still worth the wait.
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Bell's Two-Hearted Ale. It's been a while since I've had this out of the bottle, since I drink it on draft frequently. Maybe not quite as good as on draft (could I tell the difference in a blind tasting? not sure), but still better than 90% of the craft beers out there. And it sure hits the spot after a long night of grilling, mandolin-playing, and sausagemaking.
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Yea I saw it while we were standing in line. Usually 11:30/11:40 is plenty sufficient to beat the lines, especially since my office window has a direct line-of-sight to the front of the store. We left at 11:35 and there were no people visible outside. By the time we got there, it was 5 deep outside Let me just re-emphasize that the <special> + string beans is the way to go here. Unless you are feeling like a slightly lighter meal, in which case the souvlaki is just delicious.
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Thanks to this, the line was out the door by 11:40 today. Meatloaf was delicious as ever. Also it's very strange to read something that refers to him as anything other than Kostas. I didn't realize he had a last name, thought it was more of a Prince/Madonna/Kostas thing.