edenman
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Everything posted by edenman
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I'm really not sure, but my first guess would be that maybe freezing them took some life out of the casings? The hog casings I got from sausagemaker.com were actually on the chewy/tough side, so I'm not sure. Were the casings packed in salt when you got them, or brined? How long did you soak them for?
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The Brickskeller, hands down. The revolving door of servers means that if you're sitting at a table, getting a knowledgeable, competent server is a complete crap-shoot. Still, it was my first beer bar, so there's the nostalgia aspect...and of course, the beer list is unmatched. It may not be the best-maintained list in town, but it's still a great list.
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Ah, line rider. Many a wasted hour trying to make him land a loop-de-loop. -
I should've mentioned that we're probably going to try to get to every non-Inbev brewery in the country, so I'm mostly looking for food-specific advice...ie the best place for mussels in brugge, or a tiny french bistro in the southwest. But yea, thanks for the reminder. My travelling buddy and I went to Westvleteren last time we were in Belgium, and I'm contemplating bringing back a case of the 12 (yellow cap) if I can find one of those styrofoam containers to check it as a bag. So good.
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Couldn't find an existing topic for this, so... I'm planning a two-week beer trip to Belgium this fall. After I posted here I realized I should put out a call for more restaurants to hit while we're there. We're already planning on Comme Chez Soi in Brussels as a big splurge, but that's as much food research as we've done. We'll be driving all over the place, so location isn't much of a concern...Brussels, Brugge, or any old tiny town in the middle of nowhere. Any recommendations would be helpful, be they fine dining, pub grub, or cheesemaker on a tiny farm.
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Nice. I owe you a beer. I'm planning a two-week (beer) trip to Belgium this fall and this will be a welcome addition to the intinerary.
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Don't worry, we only finished one of the two kegs. There's another 5 gallons of hoppy wheaty goodness left in my fridge, and it'll be there for at least another month. And according to experts, supposedly beers with lots of hop flavor don't age that well. Bitterness, yes. Flavor, no. That said, there is apparently a bar in Belgium where they have Orval vintages from up to 20 years ago (Orval is the hoppiest of the trappist ales). Anybody else heard of this? I heard about it at a beer tasting recently and I scribbled down "Literkirken" but that spelling doesn't seem to be right: google turns up nada.
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Ditto on this, except make sure to check to see if they have a concert that night. Solly's has started doing shows upstairs on some weekend nights, and this means the noise level probably would not be acceptable. Of course, if you're early enough, you might be able to hang out upstairs before the show (if there is one) gets going. Or, if it's more of a downtown-oriented crew, there's always the slew of crappy bars around farragut west: Mackey's, Rumors, Sign of the Whale, etc etc. None of them are particularly good, but they can handle the numbers and generally have bar food that is good at soaking up booze. Not sure how crowded they are on weekends, though. Or maybe the irish bar in the bottom of Jury's...Biddy Mulligan's? It's really the "close to a metro" and "not terribly busy on a saturday night" requirements that are conflicting here.
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Backup tank, schmackup tank
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Only had a small handfew of Yes responses, so there's plenty of room if anybody else is on the fence. Those of you that I already PMd with details, see you tonight.
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Please Stop Triple Spacing, Otherwise Jake Parrott will [make you buy him a meal at Maestro]
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1) She's an un-apologetically poor tipper. 2) She invents annoying acronyms. Those two are enough for me to write her off.
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Lambic is the style that uses wild yeasts, and Cantillon is one of the most lauded Lambic producers (but by far less distributed in the US than the Lindemans/Liefmans duo). From the US distributor's website: I haven't had this one, but it sounds really interesting. Time for a field trip soon (that Margriet looks interesting too)
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Tapping party this wednesday (1/31, 7pm) at my place, for my latest beer, a hoppy american wheat (7.6%). I'm calling it "Curious George" since the aroma has big notes of banana (also clove, spice), and it's hopped with a ton of european noble hops (Hallertau, Fuggles). There's also a limited amount of imperial stout (10%), also fairly hoppy but overwhelmed by the size. Available while it lasts. If you want to swing by for a pint or 3, lemme know here or by PM. My place is pretty small, but I can probably accomodate at least another 10-15 in addition to my friends that i've already invited. I'm a couple blocks NE of dupont circle, but I'll avoid posting location specifics here...will relay details via PM once I figure out how many people are coming.
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Ah, I forgot about that thread, thanks for the link. I think I'm leaning towards not trying it, since it's my first rib roast and I should probably focus on the basics before I get fancy.
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I'm planning on doing a standing rib roast for a small get-together a week from tomorrow, and I've got a couple questions: 1) is $12/lb at WF a good price? It wasn't specified as Choice vs Prime, so I'm assuming it is Choice. Should I try over at Eastern Market? (I don't have a car, so any other butcher recommendations must be near a metro, and preferably in the city) 2) I'd like to dry age it, but I'll be out of town for the weekend immediately preceding the Monday night get-together. Everything I've read about dry-aging in your fridge says that you need to change the towel covering daily. Is it possible/recommended to leave it over the weekend without changing the towel? Any other suggestions? I'll probably end up just buying it Sunday night and dry-aging it for 24 hrs, but I thought it might be worth asking. I'm also planning on doing a Yorkshire pudding, and maybe some sort of au jus (although I read that a jus is more difficult to prepare from a dry-aged roast because there are fewer drippings). And yea, I've never really had standing rib roast or Yorkshire pudding (much less prepared them), so any basic tips not covered above would be helpful. This thread has been burrowing it's way through my brain since it started, and I finally found an excuse to do it myself.
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When I was in Thailand a couple years ago, I took a Thai cooking class. It was like 3-4hrs long, involved going to the market and shopping for ingredients beforehand, then going and executing the recipes. Fun stuff...I think it's a pretty popular tourist thing to do in Chiang Mai (where we were, the northern capital of Thailand).
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Wednesday night at the Brick, Dave mentioned that they're planning on doing a Parkinson's benefit with/for MJ. I'm sure more details will follow, but I imagine the recent "I have Parkinson's" announcement may be impacting his regular schedule a bit.
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Sorry if I convinced anyone else to head to RK tonight...there was some lawyer event there and I decided not to fight my way to the bar. Ended up with a couple good beers and a mediocre burger at the Big Hunt.
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I've just decided to hit Kolumbia for a beer or two and some food. Will be at the bar for a bit if anybody else feels like joining.
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Joke though you may, the sale is purported to be 49% to A-B, and 51% to another brewery. I've heard rumors that they will be renaming it "Coastal Brewing" (Ashburn being the beachside paradise that it is), although this WP article has some slightly different details (I've heard the Ram's Head thing is incorrect, however). Bob Tupper has said that if they can't continue to have Hop Pocket brewed at OD, they'll just move it elsewhere. More speculation would be fun, but rumors about the sale of OD are a dime a dozen. It'll be interesting to see how this all settles out.
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She's a shoe-in: that woman is hilarious (unintentionally)
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2003 Dogfish Head Worldwide Stout 18% abv. tastes like 12%. Chocolate, caramel, toffee, molasses, {another arbitrarily complex sugary adjective}, but suprisingly drinkable, and assuredly the hands-down best 15%+ beer I've ever had. Definitely sweet on the palate, but despite my hophead leanings, that's ok. It blends roast, sugar, and alcohol to create a finish that is definitely on the sweet side, but totally enjoyable. I've had it before, but it never ceases to amaze (and 4 years on, the '03 has aged beautifully). I have a case of the '06 that I'll be sitting on for a while. It is these experiences that make me love this brewery. Just incredible.
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Welcome to DR.com. You may come here in search of cheap eats, but if you are anything like me, you'll end up with a wish-list of expensive restaurants that you never would've known about otherwise. It's a good thing
