edenman

Cure it then slow-cook it. I am seriously obsessed with recreating this dish: Click

btw he is making rye too, now. iirc it's availabine in DC or will be soon.

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

The tiny waitress was so adorable I could have put her on my watch fob.

Is that a euphemism?

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.

I almost always get cocktails when I am here, but the Lagunitas Pale Ale they have on tap right now is fresh and delicious.

This one?

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.

Lunch special still a total steal here, and the place was almost completely full for lunch today. Shrimp burger for the win.

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

Anybody want to do a happy hour at Corduroy Friday?

What time you thinking? (so I can show up an hour or so later, when you actually arrive )

http://thisiswhyyourefat.com/

Man, tumblr is the best.

Oy, wondered if Vinoteca was impacted at all from this too?

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.

OMGWTF!

All the employees are ok. Haven't heard any reports of any serious injuries to patrons. Still, OMGWTF indeed.

I've been told by a reliable source that it has been seen at retail in Baltimore recently. Whether that was old stock from last year or not is unknown.

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.

(3)You can not eat here and miss the "special fried rice" - the rice is fried without soy sauce and incorporates shrimp, scallops, dried scallops, peas and scallions. This is off the charts delicious.

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.

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.

heading to Chicago for the weekend. We are stating in Rosemont and am looking for suggestions. Where can I get a great chicago dog? We want to have a dinner in the city and one not far from Rosemont. We will have a car.

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.

NC Pork BBQ and Texas Brisket tonight at CW. Served with creamy coleslaw and chips at the great price of $11 each. Come and Get It!!!

This place is too British for me.

Oxtails could be cooked in lard. I think that would be delicious. And I wouldn't have mixed in the cornichons, which imbues the whole dish with vinegar while simultaneously diluting the wonderful contrast you get when eating soft, rich meat and then taking a bite of crunchy, tangy pickle.

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)

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.

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.

Have you considered mulled wine or sangria?

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

Also a nice writeup in the NYT

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.