hungry prof
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Everything posted by hungry prof
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Just wanted to thank everybody for their suggestions (and their congratulations). Wound up getting stuff from Georgetown Bagelry, which worked out just fine--whitefish salad, herring, lox. Perfect.
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My newly arrived son's (yeah!) bris will be next Wednesday. It seems this is as much about providing an appropriate selection of smoked and otherwise treated fish as it is doing the deed. Anybody have any tips on where I can find the best appetizing in town? We have some grandfathers coming who go for herring and the like.
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To Whom Are You Drinking Right Now?
hungry prof replied to starfish's topic in Beer, Wine, and Cocktails
To my application for tenure, which I just submitted today. Thank you to the DR community for being my favorite form of procrastination these last few years. Now, if you all wouldn't mind doing a little prayer for a positive result in the spring. . . -
Not really. I did find her attempt to avoid Tom pretty amusing. I think she genuinely thought she was in trouble, and I actually thought her dish looked like a complete mess. Her case was really helped by being able to present a dish that combined steak, cheese, and tomato sauce. That's just a very easy combination to make taste good.
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Unless something has changed, that's correct. They will also waive the $25 corkage if you purchase something off their list in addition to the bottle you bring.
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The Kosher Restaurant Dilemma
hungry prof replied to alisa7's topic in Washington DC Restaurants and Dining
No, I haven't. Part of the reason has to do with value. Kosher restaurants always seem far more expensive than they should be for the quality of the cooking. Perhaps they pay more for kosher ingredients or they need to make up for being closed on shabbat. Whatever the case, I rarely yearn to go back. Not only is the food mediocre (at best--I had an awful Christmas eve meal at Eli's last year), but it's also overpriced. -
Attention all Spike-haters! You're undoubtedly going to love this bit of opportunism: introducing the Michelle Melt.
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True. I suspect that might have been too much "inside baseball" for the show, though Andres does have a national tv show. Not germane to any of the contestants on the show, but my wife immediately thought of Johnny Monis' caesar salad poppers that we had about this time last year at Komi. Wow, those were good.
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Well, it's now hard to think of Kevin as a "dark horse" after his second elimination challenge win. Personally, he had me since he made bacon jam a few episodes ago. He's clearly in the top group with the V. brothers and Jen. Isabella seems to be fading to me. I think the dark horse now would have to be Ashley, who appears to be coming on strong in the last two episodes.
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Predicting Top Chef is generally an unreliable science. Of the five previous champions, I think only Harold and Hung would have been consensus picks at this point in the season. Few would have predicted Ilan, Stefanie, or Hosea. It only take one screw up in one challenge--see Tre's epically bad smoked potatoes from a few seasons ago--to get sent home. (Wow. I've thought way too much about this.)
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Very good birthday cakes, which you can order to your custom specifications online up to 48 hours ahead of time. You can even attach a photo to your order for them to print on the cake. Very convenient and very good.
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I've never been there when they've not had salmon and pretty big pieces of it. They do have different price points of salmon with one being in the same price range as WF (it's the salmon they carry from British Columbia). The others are more expensive types of salmon. So, it might be worth calling ahead and asking them to put something aside for you. I have called ahead before and found them to be very helpful and willing to put stuff aside. In one case, they actually called me to tell me to come pick up my fish later than I had initially planned because they were going to have fresher stuff later in the day. How's that for service?
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It is possible that they both were bad. Tom did spit out his bite of Mattin's ceviche. I think the general issue is how many of the chef's seemed to think it a good idea to try to prepare seafood in that environment. On his blog on the Bravo site, Tom expresses his own astonishment that *nobody* cooked steak. (Tom also notes something that had occurred to me--why wasn't the challenge somehow made more specific to the camping experience? Cooking whatever they want seemed a little lame.)
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The coho filets that I've gotten in the past at WF have always been skin-on. They also seem to be relatively small as salmon goes, so I don't think a "whole side" of the coho I've gotten at WF would get you anywhere near four pounds. As Zora suggests, they tend to be thin and cook *very* quickly. Keep an eye on 'em, or you'll be stuck with cat food. As an alternative, can I suggest that you try to swing by Black Salt? I've stopped buying salmon at WF because Black Salt simply has better tasting salmon at just about the same price (plus, I get to support a locally owned operation). And the fish mongers at Black Salt are always very helpful in answering any cooking questions.
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Ceviche in the 110 degree Nevada desert. Yum.
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Cool. We have a convection oven, and I'll try putting them in directly on the oven racks. Thanks again.
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Thanks for the tips. It's not so many people that I can't make them and serve immediately, but it would have made things a bit easier if I could have made a few ahead. I'm also making a frittata, so that should hold over the really ravenous folks until their waffles are ready.
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Georgetown Bagelry on River Road in the same shopping center as the Whole Foods. Best bagels I've had in the DC area. Just had them this morning, in fact.
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Anybody have any tips on keeping waffles crisp? We're having people over for brunch tomorrow. I'm planning on making waffles, but I'm going to need to make some a bit ahead just to keep up with demand when people arrive. In the past, I've been able to keep them warm in a low oven, but they also inevitably seem to turn limp in that warm oven. Anybody have any secrets?
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A Niederegger chocolate covered marzipan out of a box of chocolates that a student sent me from Germany for writing her a letter of recommendation. How many of these is unhealthy to eat in one day?
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Fair enough, but this in and of itself may say even more than my original statement. When they cast the show, they presumably could have chosen more of the immature line cooks and recent culinary school graduates. They chose not to do so in favor of seasoned professionals. They had to know this would lead to less drama, but they did it anyway. Good for them. I suspect this is the influence of Tom, who has never been particularly keen on drama and probably grew nauseous watching Hosea and Leah canoodling during the last season. (I want bonus points for use of the word "canoodling.")
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Agreed. Great challenge. It's also one that looked much more like the challenges they usually only use very late in the season. Has anybody else noticed that there seems to be much less footage this season of the contestants sitting around in their living quarters building up drama? Maybe they actually figured out that people watch TC for the cooking, not the reality show drama.
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DCS just preempted me, but I was about to post the following: Well, hate to break it to you, but I actually took the time (that I don't have) to look up their annual report from last year. 300 shares of Chipotle stock would actually be a pretty small holding. Instead, their annual report lists any person or institution holding more than 5% of their stock. Not a one has a mailing address of Oak Brook, IL. The largest holding of Class B shares is held by T. Rowe Price. See p. 67 of their annual report, available here.
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A link-a-dink from July 25, 2006 on McDonald's selling off its stake in Chipotle. Fair to say that the sale of Chipotle had little to do with "creative dissonance" and everything to do with maximizing McDonald's profits (which, incidentally, is not a terrible thing for a for-profit company to do).
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While others discuss what might be the best high-end Japanese restaurant in the city, let's not forget the affordable treat that is Kotobuki. If what you want is quick, high quality sushi at a good price, then I'm not sure there's a better option in the city (or at least I haven't had it). My wife and I took out a variety of items last night -shumai (surprisingly good--I expected to be disappointed as I usually seem to be by shumai, but I wasn't) -assorted pieces of nigiri--hamachi (the best single thing in the order), non-fatty tuna (good, but not great), salmon roe, and unagi -three different rolls--a spicy white tuna roll, a salmon and avocado roll, and a soft-shell crab roll Can I say there was anything in the order that made me go, "Wow"? Probably not (though the hamachi was outstanding), but the quality of the order as a whole for the very reasonable price of $37 has us vowing to not let it be so long until we order from Kotobuki again.