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southdenverhoo

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  1. southdenverhoo
    If not is there a homebrew shop nearby? They sell it as dry malt extract (DME) and it makes fantastic milkshakes.
  2. southdenverhoo
    I do think other states have laws like this, though: that beer/wine/spirits must physically "come to rest" in a licensed wholesaler's warehouse in that state before distribution to a retailer in that state. I'm guessing rather than get extorted by Empire most Jersey-based wholesalers will merely get licensed and rent their own warehouses in NY. Which fattens the coffers of the New York treasury, and also helps warehouse owners lease space. I mean no question it's a boondoggle, no question it will help Empire in the short run, but long-term the primary beneficiary will be the State's revenue stream and warehouse owners. But there are numerous wholesalers on this board, maybe one will chime in.
  3. southdenverhoo
    Skippy, Jif or Peter Pan (ie basic) chunky peanut butter between two saltines--but with a healthy squiggle of sriracha on top so that it squeezes through the little holes in the top saltine
  4. southdenverhoo
    If one were considering doing it commercially (which God I hope Mr. Heineman's recent monomaniacal pursuit of chili-- all the way to Emmitsburg, for a bowl, Easton for another-- might be a harbinger of) I've always thought one might consider sort of a solera concept: a portion of yesterday's chili is retained, a new full batch added each day or two, so that the good effects of the reheating process he so accurately describes are reaped, but the negative textural side effects minimalized. The never-ending chili pot. Like sourdough starters, or yeast for medieval beer brewers. I had a girlfriend from New Orleans who did this with her red beans, for the de rigueur Monday red beans and rice dinner...to me this meant the last bowl of her red beans and rice I ate also contained a bit of the first one.
  5. southdenverhoo
    Wenonah Hauter's Foodopoly: The Battle Over the Future of Food and Farming in America is now available from, inter alia, Amazon.com. Wenonah, probably my sister's best friend when we were all in high school, lives with husband Leigh Hauter at Bull Run Mountain Farm, on top of Bull Run Mountain (at the border between Fauquier County and Prince William, up the mountain from the Beverley Mill at Thoroughfare Gap, which you've probably whizzed past on 66) where they operate a small organic/sustainable CSA on what was Wenonah's family (the Bateses) place back then....she's also the Executive Director of Food & Water Watch, an impressive (to me anyhow) activist foundation that does just what its name implies, world-wide, and does it well (their website is at http://www.foodandwaterwatch.org/)...Wenonah knows whereof she speaks. Anyhow, check it out, if you are interested in that sort of thing. http://www.amazon.com/Foodopoly-Battle-Future-Farming-America/dp/159558790X or, I'm sure, fine brick-and-mortar bookstores near you. (If this is not OK, Don, I apologize in advance)
  6. southdenverhoo
    duh, it could've been batter dipped & deep fried like a chicken gizzard (would not have sucked btw) This is a "heart healthy" (groan, I know) item, as prepared!
  7. southdenverhoo
    gee if he could have found 500sq ft in there for a dedicated, in-house brewery it would've been perfect...oh well. I guess it's OK, he really needed that space for Williams Sonoma. (just kidding) 14000 square feet, and only 300 seats! or did I mis-hear that? Another thing for Don's list of things that broke first here--Rappahannock River Oysters, which I believe I read about in a post from Waitman back in maybe 2006 or 2007, and began buying 50 for my parents every Christmas...in the last two weeks I've seen them mentioned twice on Life After Top Chef and now in Voltaggio's video. At least for me, living in Denver but interested in DC foodways, it was the first I heard of them. Obviously hip locals knew before...
  8. southdenverhoo
    I had the worst BBQ in my life in that shopping plaza, and I'm 59 years old; did that sad sack of a BBQ joint finally give up the ghost? (sweet couple running it but sweet lord the sins they committed against pig and man)
  9. southdenverhoo
    Yeah I don't know if they are NOVEC or Dominion, but my dad (NOVEC) just got his electricity back on Wed afternoon about 1:30 and at that time there were still about 500 NOVEC customers out (out of 5800 in the county) and IIRC around 2000 of the Dominion households out. Paris Mountain being at the far northwest end of the county and pretty far from any town of any size where a utility truck yard might be...wouldn't surprise me at all if they didn't have electricity which means no phone, at my dad's at least. As stated above, it will go into message but not ring. Lots of OTHER cleanup issues in the wake of this one, too. I'd cut em some slack.
  10. southdenverhoo
    I'll bet it was from "Big Ass Fans" whose marketing is so aggressive I got a brochure and a logo pint glass, in Denver, evidently by virtue of being a "brewery in planning" two or three years ago, with the Brewer's Association, who I guess sells their membership lists, the bastards.....I believe they (the fan people) were from the Richmond area. Nice fan though. But enormous, at least in the brochure.
  11. southdenverhoo
    Me and 2 of my buddies used to do all the hand-mowing at Airlie, and because i knew how to clean swimming pools I got that duty as well. Best job I ever had, even at $1.75 an hour, because: I was 16 the first summer and 17 the second, and there was a senile janitor who used to forget to lock up the bars after he cleaned them. Two of 'em weren't in visual range of the administrative offices, which meant we used to spend lazy afternoons half-assedly pretending to push mowers or pool brushes & vacuums while sipping draft beer (Michelob, I still remember how it tasted, 42 years later) out of empty Coca Cola cans. Oh and the free lunch: same food the "conferees" (it was billed as a "Conference Center" then, have no idea now) ate, in a little employee dining room right outside the boss's office. Steamship Round of Beef!! Asparagus/Cheese Sauce!! Roasted Baby Red Potatoes!! this was early 70s and most here might think of this as some sort of culinary hell but to a 17 year old high school football player & knucklehead, it was heaven. The we'd haul our can't eat-another-bite asses outside and mosey up the hill to see if the Shooting Lodge bar was unlocked, for 3 or 4 hours worth of free beer to top off that free lunch. I still miss that gig... Favorite all time conferee: Sam Jones, then the recently appointed AD of Federal City College, and former Celtic during the glory years, chatting with me about the NBA and how to clean a pool, pretending that pool cleaning (on which he carefully watched what I was doing and grilled me throughout) was at least as, if not more, interesting than playing basketball for the Celtics. That man had a gift. The OP might also try Mojitos y Tapas in shopping center area (on what we used to call "the bypass" but most travelers probably think is the main drag, ie US 29 or "Lee Highway"), but if there is time a run out to The Plains for The Rail Stop or Upperville for Hunter's Head, Or Paris for the Ashby Inn. Don's got downtown Warrenton fully covered.
  12. southdenverhoo
    At about 11:07 on 21 June 2012, I was going to say, "I think we're all Bozos on this bus," but I'm really glad I didn't, now.
  13. southdenverhoo
    So the highly evolved (sensitivity-wise) Mr. Franklin called somebody sur-named "Vitarello" a "goombah"? Physician, heal thyself. Not making light of the very real issues in this debate (PS--Fojol Brothers? Knock it off); just struck me as a) ironic and b ) indicative of how unconscious we "white boys" (again quoting Mr. Franklin) can be about ethnic sensibilities...
  14. southdenverhoo
    wow there are Applebee's with a better beer menu. Most of them in fact, at least where I live. Surprised they're not all over this, given their Sweetwater "concept"; somebody at GAR must have some sort of interest in craft beer. I would think even simple per-cover margin maximization, ticket average optimization etc would incent (I'm making myself sick) them to increased beverage diversification, to dip (further) into a hospitality industry (god i hate that phrase) vernacular in which they might be conversant. Some poor intern over there is surely tasked with (once you start talking this way it's hard to stop) reading National Restaurant News every feckin day, for crissakes, & synopsizing it & posting it to all the GMs.
  15. southdenverhoo
    How about an Avery Easy Peel address label (I think the product code is 8163)? these are 2 inches by 4 inches and I THINK they'll peel back off of a surface in one piece, just with a little more effort than a post-it. And they are designed to be printed on, obviously, in a laser printer, then peeled easily off of a sheet of 10 per sheet (I think). IIRC these are under $10 or $12 for a box of 250... I know we don't want to harm property but I just think post-its are not adhesive enough to last more than ten minutes on a restaurant bathroom wall. Need to check on how easy these are to peel off, will raid office supply cabinet tomorrow & report back. If anybody is interested in this different approach. just googled, these are what I'm talking about: http://www.avery.com/avery/en_us/Products/Labels/Shipping-Labels/White-Shipping-Labels_08163.htm?N=0&Ns=&refchannel=c042fd03ab30a110VgnVCM1000002118140aRCRD
  16. southdenverhoo
    I might be tempted to go west instead of east and try this place: http://www.oneblockwest.com/ I haven't been yet so no experience-based recommendation, but everything I've read makes me want to give it a try next time I'm home in Fauquier County. My problem always is that its around 40 miles from my folks' house, and that same 40 miles in the opposite direction puts me practically in DC where the available options always seem to win out over driving over the hill to Winchester. But if one is already in Paris....
  17. southdenverhoo
    well I had a similarly execrable one in the pseudo tex-mex place in Denver's C concourse (name mercifully never has registered; they do have a decent Bloody which is all I'd ever had there before, and actually pretty frequently) back in October but the worst breakfast of my life (so far) had to be the poached egg and corned beef hash in the Prince Edward County jail, Farmville VA, back in the spring of '72. By that standard, and after that experience, bad airport food and even 2 hour tarmac standstills have always been tolerable to me.Wahoo-Wa! (I guess...)
  18. southdenverhoo
    me too, and clicked to read the presumably scathing review, only to be advised by your post that I'd simply misread.
  19. southdenverhoo
    dear rappahannock: please open a restaurant in Warrenton. that is all. sincerely, southdenverhoo
  20. southdenverhoo
    I think that's about it, in my old home town. Which, small as it is, is too big (and the biggest and most central town in too wealthy a county) for this to be the case. Some people like McMahons, an all-too-typical faux Irish pub. Some people say the best restaurant in town is the goddam cafeteria in the hospital. (I am not kidding, I have been told this more than once) Though Western Sizzlin has its adherents... I wish DR.com poster rappahannock would open another joint, only in Warrenton instead of Flint Hill this time...hope John will think about it...or that somebody would rip off the RTS concept and bring it out to the boonies where it would KILL (given one can't imagine Himself being happy way out there) Seriously, when I'm back in town my folks will go to 1) Rail Stop in The Plains 2) Hunter's Head in Upperville 3) grill room at the country club. They think (we disagree) that Claire's is too pricey. Left to our own devices, my wife and I will go to Black Bear or Mojitos y Tapas. First three options are roughly 8, 15, and 7 miles out of town. Last two are merely ok to good. Claire's is good to pretty good but I can't get my parents to go, and when they're not with us we drink in an amount (copious) and style (craft beer for me, margaritas or greyhounds for her) more appropriate for Black Bear than Claire's...so Black Bear is the default. There IS a new seafood place called Twisted Sister in the old Ben & Mary's building about 2 miles north of town on US 17. Dad said they didn't have a liquor license, yet, last time I was there (2d week of October). You might check on that... Surely there's a fortune to be made there...
  21. southdenverhoo
    I think it would be nice to do in the smoker, maybe with a water pan filled with miscellaneous mediterranean aromatics steeping in the fluid of your choice (beer? white wine? chicken stock spiked with ouzo?) below it. I'll bet the Jamisons have a recipe, in Smoke & Spice, or the follow up Sublime Smoke... A DUI client of mine, a cook from down around Pueblo CO, was known throughout Southern Colorado, according to him anyway, for his barbecued whole cabrito. He was, he said, routinely & regularly summoned by various politicians to do this, for the local versions of Virginia's Shad Planking. As he explained it to me while we were waiting for his case to be called, it sounded like what he did was spice it (salt, pepper, cumin, a lot of various chile powders and garlic IIRC), cover it in a yogurt based paste, wrap it in banana leaves, and cook it over a wood fire, sufficently far away as to impart low heat, for a good long while, in a homemade rig suspended over a cinder block fire pit, that sounded a lot like that Cuban "Caja China" thing, so he could turn it periodically. I think maybe at the end he removed the leaves and browned the thing up over more direct, hotter fire. If I understood correctly, for large (300+, he said he sometimes cooked for) parties he might do 5-6 of these simultaneously; a whole kid isn't all that big, maybe 25-30 lbs butchered. But we were whispering and he was sitting on my half-deaf side, so...
  22. southdenverhoo
    who else thinks weezy's boss doesn't deserve weezy? Sheesh...
  23. southdenverhoo
    it occurs to me that it will be hard to win this thing selling cooked to order grilled cheese sandwiches; it takes too long to effectively feed your line of customers a product that has an upper limit on what you can get away with charging... So I think the Boston vs Lime truck rivalry they've been pimping is destined to be short-lived. The food truck fad has hit Denver in a big way and I'm not sure I understand why people will stand in the blazing Colorado sun to pay $8 for a burger or bbq or empanada or arepa or taco, and then eat it standing up in the same blazing sun, when they could walk two minutes and get a better, or certainly no worse, product in a sit-down air-conditioned restaurant, for the same price. I wonder if this will begin to flame out?
  24. southdenverhoo
    Yes I have no issue with pricing depending on serving size; I assume these are 12 oz bottles. $3.50 apiece = $84 a case vs, what, about $35.50 a case wholesale in DC for the DFH, $26.50 for the Anchor Steam? It's not my market, but if that's roughly correct this is a very reasonable markup. He's making his money on the Bud which is probably wholesaling around 19-20 bucks a case, maybe less with his volume. "Not sure many people care about the beer list when they hit a burger place - not sure the burger joint, rays or other burger joints have any better offerings. Not to mention 90% of the population are fine with the beers on their list. You have to accommodate the masses." Right, who expects a hand-crafted, specialty beer with a hand-crafted, specialty burger? The two obviously have nothing to do with each other, and those who savor one would could not possibly be expected to want the other. If what you say is true, then there still exists, in the district, an untapped (sorry!) niche in what would otherwise appear to be a fully saturated burger market. Put another way--Bud equals the "big mac" of beer, Anchor Steam possibly rises to the level of Five Guys. Only "Dogfish Head IPA" on this list (I assume this is 60 Minute IPA) belongs in the same breath as, I don't know, what Spike Mendelssohn sells. The equivalents of Hell Burgers and Burger Joint and, one hopes, Bobby Flay's, are a little higher on the spectrum and you'd better believe there's a crossover between those who demand and will pay for the best in burgers and those who demand and will pay for the best in craft draft beer. And they are perforce NOT "the masses." The 90 % of the population to whom you refer, who are happy with the beers on their list, are also happy with Big Macs and Whoppers, and it is not those 90% of the population over whose (finite) patronage the specialty burger houses are fighting. (Although nobody's advocating NOT having Bud available. Just pointing out there's more money to be made and more people to be made happy, with a little more thought to the beer list.)
  25. southdenverhoo
    maybe it was BREWED in 1998. I have visions of some huge warehouse somewhere with half a million kegs of Dundee Honey Brown, getting liquidated a half barrel at a time, as suckers open their taps to "craft beer". -Hey, distributor guy, what's a reasonably priced one of them micro brew thingies? -Well we got this Dundee Honey Brown, lots of folks like it, only $83 a keg with your volume discount. That ain't much more than Coors Light and you can sell it for four fidy a pint! This micro brew's the next big thing! -What the hey, we'll try one. You got some tin-tackers, maybe a neon? Coasters? -Oh yeah...hey you're not thinking about replacing one of MY handles are you? PS this is an APPALLING beer list, somebody should be ashamed of themselves.
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