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edenman

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Everything posted by edenman

  1. edenman
    Cure it then slow-cook it. I am seriously obsessed with recreating this dish: Click
  2. edenman
    btw he is making rye too, now. iirc it's availabine in DC or will be soon.
  3. edenman
    A friend forwarded this event detail to me. Sounds really awesome. Monday March 2nd 6:30-9:00pm 4 Course Tasting Menu - 6 Single Malts Speaker: Scotch Master John Heffernan - Master of Whisky $60 per person plus tax and gratuity Call for Reservations 202-265-1400 Scotch: Clynelish, Oban, Singleton, Talisker, Caol Ila, Dalwhinnie Snacks: Frog in a Puff, Stuffed Olives, Bite Size Scotch Eggs 1st Course: Mini Butcher Platter, Blood Pudding & English Cheddar 2nd Course: Risotto Cake, with Rocket Salad & Lemonette Main Course: Steak & Oyster Pie Dessert: Lemon Trifle with Berry Sauce
  4. edenman
    Is that a euphemism?
  5. edenman
    Lunch at the bar today, totally intending to chek out the Reuben. Forgot it was RW, rolled with it. Mussels in a creamy curry broth were spot-on, braised short rib likewise. The dessert options are pretty wild...I ended up with Orange Cake with cilantro sauce and anise-brittle. Manager-type said the new pastry chef is all about using savory ingredients in dessert, very interesting. I wasn't crazy about the dessert, but it was certainly the most interesting one I've had in a while, and that counts for something. Nice glass of $8 Côtes du Rhône with the beef. Win.
  6. edenman
    This one?
  7. edenman
    Lagunitas New Dogtown Pale Ale. Their pale used to be good. Tweaked, it's great...borderline IPA, with lots of grassy dry-hopped character, nice refreshing citric bitterness, mellow caramel malt backbone. This is solid stuff.
  8. edenman
    Lunch special still a total steal here, and the place was almost completely full for lunch today. Shrimp burger for the win.
  9. edenman
    We'll crucify the insincere tonight We'll make things right, well feel it all tonight We'll find a way to offer up the night tonight The indescribable moments of your life tonight The impossible is possible tonight
  10. edenman
    What time you thinking? (so I can show up an hour or so later, when you actually arrive )
  11. edenman
    Man, tumblr is the best.
  12. edenman
    Doesn't look like it from the photos, but hard to be sure. Btw, Solly's will be back open again tonight, starting at 6. More.
  13. edenman
    All the employees are ok. Haven't heard any reports of any serious injuries to patrons. Still, OMGWTF indeed.
  14. edenman
    Hop-15 definitely sighted in Philly at Monk's (which in theory means it might've made it to Max's or someplace else in B-more). But that didn't stop me from bringing back a bottle from my Cali trip a couple weeks ago.
  15. edenman
    Seconded (and thanks to Mark for the heads-up). Plz note that this menu is HUGE. There are 61 things on the "chef's suggestion" page alone, and that's one of 7 pages. The fried rice in question is $12.95 (Dry Scallop Fried Rice) for a rather large portion. Couldn't find many of the other items on the english menu (for instance, there is squid in XO sauce, but no lobster....Kingdom Pork Chop maybe = Sweet/Sour Pork Chop?) but I assume if you ask you can get them.
  16. edenman
    Update. Mexican food theme, open in a month or so.
  17. edenman
    Old Forester Repeal Day Whisky. Finally got around to trying this stuff. Interesting that it doesn't say "Bourbon" on the label, despite all the reviews online calling it bourbon. 100 proof, but not as aggressive as some spirits in that ballpark. Good stuff.
  18. edenman
    Bourdain apparently stopped at Hot Doug's (I haven't seen the episode), which will probably make it even more of a mob scene than usual.
  19. edenman
    This place is too British for me.
  20. edenman
    Yea I'm thinking you've got the right idea. Would alleviate the red wine flavor issue too, if all that was involved was some lovely pork fat. Next time, perhaps (although if I'm going through this much trouble again, I'm getting two oxtails)
  21. edenman
    Oxtail rillettes. Braised a 2.4lb oxtail, and picked through the resulting bits. Retrieved 9oz of meat (no wonder restaurants don't have oxtail that frequently. what a pita) and decided to make rillettes. Reduced the cooking liquid down considerably, used that for the fat portion of the rillette. Threw some cornichons in the blender, added the meat and liquid, and blended to combine. Add salt to taste. Thin layer of duck fat on top to seal out the air. Now for the questions: what do we think about the cornichons in the rillettes? I got the idea from this (the only recipe I could find for oxtail rillettes) but I'm not sure I like the result. The drab color isn't helped much by the random little chunks of pale green (especially once they got coated in dark cooking liquid). Also, was the duck fat layer a good idea? Normally you'd use the pure fat of whatever animal it is (lard for pork rillettes, duck fat for duck rillettes) or some other substitute (butter for salmon rillettes) but I didn't think rendering out some tallow would've been a good idea. Debated using lard instead, but ended up going with duck fat because I figured the duck would encourage the richness that the rillettes might be missing out on due to the lack of solid fat inclusion in the main rillette mix. And yea, I'm using a more neutral braising liquid next time: the wine totally dominates.
  22. edenman
    If you happen to be in the downtown area around lunchtime and think to yourself "Oh, maybe I'll pop by Central. I wonder if they do lunch on the weekends?", please don't believe Google's hours for Central. For some reason they are completely wrong, and Central does not do lunch on the weekends. It's weird: the summary hours on the main search page are wrong, but if you click through on the "reviews, menu, and more" link and go to the Overview or Details tab, the hours are spot-on. Very odd. At any rate, the "reviews, menu, and more" link isn't there on mobile phones, so you're better off just calling in general. I wonder if this disparity happens with other places too.
  23. edenman
    That's a great idea. A pot of Glögg might be just the thing next time I have folks over. And maybe Coq au Vin to help use another bottle
  24. edenman
    Also a nice writeup in the NYT
  25. edenman
    Over the past year I've accumulated a few bottles of red wine from various parties. Being a wine neophyte, I turn to the experts: Alamos Malbec 2007 Cotes du Ventoux, La Vieille Ferme, Recolte 2006 The Smoking Loon (NV) Ruffino, Il Leo Chianti, 2003 Campo de Borja, Vina Borgia 2007 Is any of this worth drinking? Should I use some for cooking? I know, I know, "only cook with something you'd drink" but still.
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