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plunk

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Everything posted by plunk

  1. plunk
    They were very generous with refilling our glasses when my wife and I went this summer. I've heard that this might not be the case anymore, but I've yet to see so for myself.
  2. plunk
    Thanks for all the tips - I'll certainly give them a try. By the way, does the cooking method matter? I've always let them sit in the water - off the heat - right after the water first boils. Should I boil them the whole time?
  3. plunk
    Whipping up a batch of deviled eggs for the big game tomorrow (Go blue!), and I'm not looking forward to all the peeling of the hard-cooked eggs. I feel like I've tried every gimmick and technique for peeling, and I've had mixed and inconsistent results. Can anybody recommend a method that ensures an easy peel every time? Thanks.
  4. plunk
    Bistro Lafayette in Old Town. Mondays, I believe.
  5. plunk
    You don't happen to have a good recipe, do you? I'm cooking for a small group, too, and this sounds like a good idea.
  6. plunk
    I concur on the R.F. O'Sullivans bit.
  7. plunk
    I see from the menu that they offer three types of "wings": bone-in, boneless, and "traditional." What the heck does "traditional" mean?
  8. plunk
    How much do they charge for this?
  9. plunk
    I've had some success brining turkeys. They came our moist, but not with as much flavor as I had hoped. I've gotten better by experimenting with whole chickens and chicken breasts, and am planning to try an apple cider brine this year. I haven't had the "salty drippings" problem that some other folks have had. The biggest issue for me has been space. If you live in an apartment, depending on the size of the turkey, you may have difficulty finding a way to keep it cold (when I lived in Michigan, it was cold enough that I was able to just stick the derned thing in a tightly covered pot on the porch). Probably more important than brining or any wacky cooking method is a good thermometer.
  10. plunk
    I've lived around the corner for almost a year and have yet to try Le Gaulois (for no good reason, I suppose). This sounds like some good news.
  11. plunk
    Thanks for the feedback.
  12. plunk
    Can anybody recommend a decent brand of turkey? The heritage birds are too expensive for me this year, and I cannot locate a Bell&Evans bird (which I have enjoyed in the past). I understand that Whole Foods has their own organic turkeys. Has anybody tried these? I'm also open to non-turkey alternatives (e.g. capon, etc.). Thanks for your help! Oh - I live in the Old Town area and I'm willing to drive a bit if it means securing a better bird.
  13. plunk
    Though this is off topic, I was at the Bergen fish market just a couple of weeks ago and was greatly disappointed. So tiny!
  14. plunk
    Going to a show tonight with my wife and we're looking for a quick meal. Unfortunately, we're not very familiar with this area (sort of in between Georgetown and Glover Park). Can anybody give us any recommendations? Thanks!
  15. plunk
    The couple of times I've cooked a turkey I've used Bell&Evans fresh turkeys, so I'm new to the heritage turkey thing. Is it too late to get one?
  16. plunk
    .At this point, the rant seems so over-the-top it makes me question the author's sincerity. It seems to be a joke. Or an attempt at one, at least.
  17. plunk
    Thanks for the advice. Here is my next question: after dinner tonight, I'll have a leftover chicken carcass. Can I freeze this to make stock this weekend? I'm afraid that just keeping it in the fridge may cause it to rot and stink. Or will the carcass be useless?
  18. plunk
    In anticipation of Thanksgiving, I am planning on making a turkey stock this weekend. However, since I am going to the trouble of making a big batch homemade stock, I am thinking that a chicken stock would prove more useful, as I can freeze it and use it on other occasions and in many other applications. So, here is my question: can I get away with using chicken stock on Thanksgiving (for making gravy, flavoring side dishes, etc.), or in your opinion, is actual turkey stock necessary?
  19. plunk
    Excellent.
  20. plunk
    No. I just remember that it said something about "gourmet." Can't recall if Penzey's name appeared on it - sorry. I may be by this afternoon and will give a closer look.
  21. plunk
    Not sure if this is it, but one of the Old Town t-shirt/ice cream/snow globe stores closed abruptly last week. There is paper on the windows and the posted permits say something about a "gourmet" store. I believe its at King and Alfred, on the Eammon's side of the street.
  22. plunk
    Agreed.
  23. plunk
    Walked by this the other day. On King Street, at Henry - right next to Nickels and Schefler. Apparently, their Grand Opening is tonight. Anybody have any details?
  24. plunk
    Without being too nosy, what is the occasion? There is obviously a difference between having an elegant dinner to celebrate an anniversary and just getting together with friends to watch Michigan v. Penn State.
  25. plunk
    If there is one thing I love almost as much as my wife and food, its heavy metal. Please, please tell me where you have been going that plays death metal (though, sadly, I fear you are just joking).
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