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Seanchai

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Everything posted by Seanchai

  1. Seanchai
    I would throw in Beer Run as a very nice lunch option and weekend breakfast (Sat)/brunch (Sunday) option. The food is better than it needs to be and is quite the Belmont neighborhood draw. The Horse and Hound is also very nice as a mid-level lunch and dinner option right next door to Maya on West Main Street.
  2. Seanchai
    I freeze my leftover pulled pork all the time with no discernible drop-off in quality.
  3. Seanchai
    As part of my CSA I have a pork subscription, getting 10 pounds of various cuts each month. This month I got in my stash 2 three poundish bone-in fresh ham roasts. Aside from, you know, roasting it, anybody have suggestions for fun ways to cook with this cut? My Google and cookbook searches aren't turning up too much variety aside from salt and pepper and throw it in the oven.
  4. Seanchai
    Over on the east side, one of the old coal-oven warhorses, Patsy's. 2287 1st Ave (between 117th St & 118th St). One of the few places you can get coal-oven pizza by the slice.
  5. Seanchai
    Murphy's of DC - tourist trap by and large but really the only bar in Woodley Park for a long time, so by default it became the local for a number of interesting folks.
  6. Seanchai
    Hate to be one of those "me too" posters, but dude, that was awesome.
  7. Seanchai
    Hey, how come no one warned me that their calzones were the size of a toilet seat? Stopping by for a late lunch this past Saturday, I thought I'd have a quick beer and a calzone. Very tasty version with pepperoni and their house-made sausage, but it certainly curtailed any dinner plans I had made. Like giant shrimp alluded to, the place has a very nice neighborhood-joint vibe. Radius certainly makes me want to come back to the hood to try the non-pizza/calzone items as well.
  8. Seanchai
    Having a glass or two while cooking seems to make it less functional and more convivial, more organic. I'm more likely to be more fully engaged, tasting and seasoning more, veering away from marching lockstep with a particular recipe. Of course, taking pulls from the neck of a bottle of Popov vodka while reheating my frozen pizza tends to upset that delicate balance and tilt it more to the pathetic and potentially criminal.
  9. Seanchai
    I worked at Mike Baker's for two lunch shifts while working full time in an Irish pub at night back in the early 90s. After paying more for dry-cleaning and Metro fares than I made in tips, I subsequently ended my tenure there forthwith.
  10. Seanchai
    I'm going to be there for the first time in March for a whole week. Very much looking forward to the beer, food and vibe.
  11. Seanchai

    Books

    Seanchai replied to Barbara's topic in News and Media

    Ruth Reichl's memoirs include some recipes (I know at least the first, Tender at the Bone, did). link Andrew Carmellini's and Michael Symon's new cookbooks have a bit of narrative to them and are entertaining reads, although hardly literary.
  12. Seanchai
    Their Snapperhead IPA is very tasty as well. I get it at Beer Run here in Charlottesville as well as at the Red Derby
  13. Seanchai
    Just came back from dinner tonight. The sit-down menu we were given was a bit longer and actually had an Americanized Chinese section labeled as such. My Chinese food experience is seriously in remediation as I've been in Charlottesville for 14 years now. Nonetheless, we really enjoyed the cilantro rolls, scallion bubble pancakes, Singapore noodles and crispy chicken with carrots, scallions and chef's special sauce.
  14. Seanchai
    Had dinner last month at Circa 1922 in a nice bistro-type atmosphere on Front Street downtown. The menu is a bit all things to all people (tapas and sushi!), but what we had tapa-wise was very tasty.
  15. Seanchai
    Carmine's in NYC is an enjoyable tourist trap, serving decent red sauce pasta for big urban crowds. Taken out of NYC though, I'm not sure what it brings to the table that other Italian chains don't.
  16. Seanchai
    Um, I live like, two miles from this place. So, you think I should check it out?
  17. Seanchai
    Just in case anyone tries to track down the Italian place, it's called Mona Lisa Pasta.
  18. Seanchai
    Sadly, history tells us probably neither. My dark horse pick is Kevin, who appears to be very flexible in his approach and very focused in the execution.
  19. Seanchai
    Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison. Surprisingly, there are decidedly non-veggie options as well.
  20. Seanchai
    Last February I was bouncing around to a number of places on a Saturday afternoon looking for a cool place to have a pint and watch college hoops. While not inexpensive, I really enjoyed the laid-back but classy vibe (and the Bellhaven Thistle IPA). Can't speak to the food, but a very nice place to wet your whistle.
  21. Seanchai
    I always think of Kramerbooks as that place that always smells like quiche. For me, that's not a good thing.
  22. Seanchai
    A buddy wants to go beer hopping on an upcoming Saturday afternoon from Glover Park around lunchtime and culminating at Nationals Park around 7. Included in there (I hope and pray) will be lunch and dinner. Looking for any place roughly on that footpath that serves good microbrew and imported beer. A surprising number of places are closed during the day, like Brasserie Beck. Thoughts/suggestions?
  23. Seanchai
    Living in the Charlottesville area, I am lucky to have access to a number of CSAs and we joined our first one last year. However, my experience was very similar to yours in that the quantity and frankly quality of the produce would vary wildly. I don't know if this option is available near you, but for this year we joined what I guess would be called a farm collective where the produce is culled from a number of area farms. We'll have access to wider range of vegetables (and fruit) and they at least promise to have consistency in what they deliver. We'll see ... Horse and Buggy Produce
  24. Seanchai
    I last had New Haven pizza over 20 years ago so I can't compare Pete's to that. What I can say is that the slice pizza I had the other day was better than the Pizza Paridiso, 2 Amy's and Comet I've had. I don't know if the crust is authentically New Haven or not but damn, it was tasty.
  25. Seanchai
    OK, I just agreed to buy 1/4 of a farm-raised, grass-fed cow. I'll be getting 118 pounds for $256 already butchered and packaged. It seems like a great deal but hopefully it won't turn me into a vegetarian in a few months time. Anybody ever do this? Any words of advice?
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