edenman
-
Posts
1,278 -
Joined
-
Last visited
-
Days Won
2
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by edenman
-
Stopped by the bar last night after an RFD beer tasting that was supposed to happen but fell through (something about a lost truck of beer? yikes). I drank them out of Prima Pils (not very difficult, as I had 2 of them), and the soup shooters were excellent...the butternut squash was my favorite, rich and creamy but a very nice balance of squash flavor. The spring rolls...not so good. Seemed like an easy bar-food dish to throw out of the kitchen, but it seemed awfully basic and unimpressive for $10, even if they were plated beautifully. One thing to note: the bar area was hopping the whole time we were there, but the floor was basically empty but for one or two small tables of people. That's tuesday night for ya, I suppose. Oh and I saw the trio of veal at the next seat over at the bar...looked incredible. Will be back. -
See ya there Friday, and depending on how work looks on friday, maybe at Kolumbia too. Thinking bar or table?
-
This place is our go-to lunch pizza spot at work. Have found that the slices get the appropriate amount of time in the oven when they aren't super-busy, so we try to get there slightly before the rush, around 11:45. Great stuff, and a slice is $3 even after tax, so you get a nice filling lunch for $6 and you don't have change rattling around in your pocket.
-
My beer schedule this week: Tuesday: Wet Hop tasting at RFD Thursday: TasteDC Belgian tasting just NE of dupont circle Also will be at Oyster Riot on friday...definitely say hi if you see me at any of these. It's going to be a very good week.
-
I know they have a $9 bar lunch special, but I wasn't aware of any take-out options...anybody know for sure?
-
correct. and yes, it's a hipster standby, but mostly because it's real cheap and it's not bud/miller/coors so the hipsters have an icon to latch on to. a buddy is reporting that olympia is now being sold at a few bars in LA, and it has the same appeal: cheap, and unconventional, with a sense of history that doesn't seem to be at all connected to the current brewers in any way but by name.
-
Not so sure how helpful this will be, but I remember quite enjoying the fried pickle slices at Po'Boys in Tallahassee. It's apparently a chain, but for a cheap beer and good fried appetizers craving, might be worth checking out. Of course, this was a couple years ago, so it might be completely irrelevant now.
-
Ditto, the steam production method definitely seems to be the most interesting thing here. The article doesn't mention specifics, but it would seem that his method lets the 12-18hr rise happen at room temperature, which is different from what I had read in "Bread Baker's Apprentice", where Peter Reinhart waxes poetic about the joys of a long, slow, cold fermentation. I guess the room temperature approach would help the "gluten molecules [be] more mobile in a high proportion of water"? At any rate, definitely worth more investigation, especially since I still haven't tried the long/slow/cold approach from that book even though I bought it months ago.
-
Where Do You Get Your Thanksgiving Turkey?
edenman replied to silentbob's topic in Shopping and Cooking
along the lines of Opeth's query, I'm planning on having a post-thanksgiving turkey dinner with a bunch of friends (we're all going back to where our families live for thanksgiving, but we'd like to celebrate with friends too). Anybody know if there are post-thanksgiving turkey sales worth checking out (similar to the post-Halloween candy sales)? I guess turkey is a bit more perishable than halloween candy, but I'm thinking about buying on the monday or tuesday after that weekend to cook it on the following saturday. I should probably just suck it up and buy one before I go home and throw it in the freezer, but I'm always looking for a deal. -
Beer: the only beer I've had there is PBR in a can. I think they have others, but I go to this bar to drink cheap beer and hang out. Atmosphere: the reason I keep going back. I prefer the downstairs (fewer TVs) but even the upstairs has some character. Food: as previously mentioned, I've only tried the hot dog. Last night I heard reports that they are also serving tots (to jump on the bandwagon) It's a dive, yes. I like it.
-
I've only made pretzels a few times, but I'll second this recommendation...the boiling bakingsoda+water trick is clutch. I've had success nuking them for 30 seconds, cutting them in half and making (foreman) grilled sandwiches with them, but that's probably not what you're looking for. Not sure how well it would work, but I'd try the oven for reheating, perhaps. The microwave alone just leaves them soggy, which is not a pleasant texture for a big pretzel. toaster oven might be good, if your thanksgiving destination has one. Another option would be to make the dough beforehand (i've seen recipes that recommend overnight refrigeration), and just do the shaping/baking at the destination, if that's an option.
-
fwiw, some friends and i ate dinner at the Reef last night (I had never eaten there before, only stopped in during the week for their great tap list), and it definitely seems that any soul that reportedly used to inhabit that menu has since been sapped out. The bison burger is still there (and it was pretty good, to be fair) but the fries were no good, and the pizza was abominable...the toppings were decent (overload of capers for some reason) but the crust was a stale, overcooked flour frisbee that seems like it was pulled out of the freezer especially for my order (joy!). paulaner oktoberfest pitchers almost made up for it...almost. i'll be sticking to beer in the future, unless the menu shows signs of a much-needed resuscitation. Anybody know if they still do firkin nights?
-
Restaurant Kolumbia, Final Day Was Oct 27th.
edenman replied to ulysses's topic in Washington DC Restaurants and Dining
Quick report: The wild mushroom lasagna on the bar lunch menu is great: very rich, plated on top of some sort of cream sauce, topped with a mildly spicy jus. Also overheard the bartender rattling off the list of soups: some interesting stuff for sure...borscht with beef, something with pumpkin too? -
anybody up for bar lunch at Kolumbia? say, noon?
-
I could just drop a bunch of these in a batch of brewing beer, but I think I would let you taste the results before I dared.
-
Well, the thread got a little side-tracked, but report back from sushi day: the sushi was in the middling area of not-bad but not really-good..the salmon eggs and the salmon skin roll were the only things that were trying to push out of mediocrity. Good amount of sashimi (and one roll) for $11, but still a little hungry (as often happens to me with even the best sushi), so we stopped at Jaleo and got their cheese sampler and some cava sangria. The Sushi Day special probably didn't fully represent the talent of the sushi maker, but I still don't know if I'll go out of my way to go back. Maybe if I'm already in Bethesda, but that doesn't happen often.
-
my second free chipotle burrito of the day. i'm apparently such a sucker for free food that I will go to lengths to eat as much of it as I can, past the point of really needing it.
-
Don't know if he is another one of the owners, but Peyton bartends there 6 nights a week. At least one of the owners is Solly (suprise), but I don't know if it's a joint ownership sort of thing.
-
Solly's U Street Tavern is serving food now (until around 10:30 or 11, they're still working out the schedule based on demand)...i got a bite of a friend's hot dog, but supposedly they also have some new zealand style meat pies, which I have high hopes for. The place has become my de facto place to grab a couple beers when I'm over in that area. The Saloon has some great beers, but its hours aren't the best (closed on Mondays, for instance), and Solly's just has alot more of that neighborhood dive bar vibe which can be so enjoyable.
-
If it is, then the entire blog is a similarly failed joke, as the rest of the tone is, well, like.. (thanks to Heather for wording it more aptly than I could)
-
Wow. Just.....wow.
-
Sinebrychoff Porter - and it's phenomenal. A glover park Whole Foods find. I'm always impressed by the Whole Foods beer selection at my Logan Circle location, but that Glover Park one beats the pants off of mine. Found a few gems there...Empire IPA (english, hoppier than most english IPAs), the Celis Grottenbier, St. Bernardus Abt 12, and of course the Sinebrychoff.
-
0) yea, I meant to say simmer...I kept it right around 205-209F the whole times...occasional bubbles, but no rolling boil. 1) well, as it's past 11 and I can't be bothered to go out and get ice, I think i'll just risk the microbes in the fridge. 2) yea, I tried to see if I could get any useful meat out of them, but there was nothing worth saving, so I ended up throwing it all out. 3) ah well, maybe i'll try em next time, although I'll probably need to get new leaves...I can't imagine fresh bay leaves keep more than a week or two in the fridge (although I'd certainly be interested to hear any opinions to the contrary). My yield ended up being about 2 gallons, and since I only filtered it through some cheesecloth, it's definitely not as clear-looking as it could be, but I don't mind. I'm hoping the fat sets up nicely on the surface so I can easily skim it off tomorrow.
-
This is what I ended up going with...~6lb of frozen neck/back meat from WF ($.99/lb, not bad), plus the carcass from the chicken I roasted earlier in the week. I probably should've defrosted the chicken before I started, and I used hot water to start (which I later read was wrong, supposed to use cold water), but hopefully won't completely ruin it. Went with a basic celery+carrot+onion supplement, a little salt and pepper, and some thyme. I boiled for ~3 hours, then planning on straining and chilling in the fridge overnight, then batch freezing in ice cube trays tomorrow when I get home from work. Couple questions: 1) Is it ok to leave it that long, or does it need to chill quicker? 2) Can you do anything useful with the chicken and bones afterwards, or is everything good sucked out into the stock? 3) I had bought some fresh bay leaves at WF because I saw some recipes that called for a couple of them. However, upon talking to my mom, she said not to use them, that fresh bay leaves are a completely different beast from dried bay leaves. I wasn't aware of this, not having used bay leaves ever really...what's the deal?
-
Red Hawk. Just go get some. Just the right level of funk, rich and creamy. Damn good. And their Membrillo ain't bad either. It's actually a good thing I don't live in chinatown or I would be broke and fat from going here constantly.