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pax

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Everything posted by pax

  1. pax
    Pretty much after The Inn, everything else is going to be a poor second, I think. I am waiting for someone to review the Thornton River Grille, right in Sperryville. The Bleu Rock is not inspiring food-wise but the patio is very pretty, if it's nice weather. The pub in Flint Hill...well, it's got some nice photographs, and the food is hot. I do miss Four and Twenty. There are one or two good options in Culpeper, if you don't mind going that far.
  2. pax
    Thanks for looking out for us, man, I thought Dan was g*d until you pointed it out. Damn you Dan, having an opinion and stating it! Damn you! Ooops, just let me duck: Guys, guys, time spent fighting is time NOT spent eating, kissing, and drinking. Go forth and sample all the pizza.
  3. pax
    Thanks, that was a fun read. I made burgers for the first time in years on Thursday night, and it's kind of interesting to see the proportions a real chef uses. I did 80/20 chuck, medium ground. Next time (which will be much sooner rather than later, now that I've got a taste), I'll use her's.
  4. pax
    It is so much fun to see rave reviews coming in...thanks you guys for sharing! I can't wait to get down there.
  5. pax
    Well, I can tell you, I haven't tried a damn thing because they are never freaking open when I am in Ashburn and want to go. I tried a few times and gave up. I just can't be bothered to haul my butt down to Ashburn at night when I can make perfectly good pizza at home. (And have picked up some tips from Dan's blogs, thank you.)
  6. pax
    Can't wait to get down there and give it a go. Congratulations! Break a leg! Even just reading the descriptions makes me drool.
  7. pax
    My kid wanted some kind of puffy cracker she saw at the store that was literally a bite of air, and the box cost $4.99. So right now we are eating some really fabulous home made "everything" crackers with a really nummy warm brie and grapes.
  8. pax
    You know, I've been doing the Penzey's on 355 in Rockville. I'm just not seeing that their spices are so much better that it's worth the extra trip for me, although the staff is very nice. You can mail order their stuff, if you have a real jones for one of their mixes. While I'm sure the spices are better than the stufff that's been on the shelves in normal grocery stores, if you have to make a big effort to get there, I'd try something more local or go ahead and do their mail order.
  9. pax
    Might be nice to stage a DR-Frederick chapter meet-up.
  10. pax
    Oh, yes, I'd like to second the vote this recipe. I've been mking it for a while now and it's fabulous, easy to work, and flexible. We are pizza eating fools. Recently, when the electricity was out, I ended up doing it on a pre-heated cast iron griddle on the grill, but I was nervous about doing it right on the rack. It came out very well.
  11. pax
    At first I was just going to respond to your post with a smiley face, because it made me laugh. But then I noticed your cat and well, ...maybe our cats need to go to that restaurant together.
  12. pax
    It's in the train station car park, if you just follow the MARC signs you'll have no worries finding it.
  13. pax
    Well, they came out *really* ugly, but I made Nigella Lawson's Food Processor Cheese Danish. I've liked pretty much everything I've made out of this Domestic Goddess book. And I even took a picture! It's probably going to take me a while to figure out how to post it, though.
  14. pax
    Bostock on brioche with fresh, macerated cherries, and homemade honey ice cream.
  15. pax
    Fun news, I sent my husband out with a list and he ended up at Bloom. They sell cardboard six pack holders with the logo "Diversify Your Beer Portfolio". You can pick any six of whatever their group is, I didn't see it, but this is what he came home with.. 1 Jamaican Red Strip 1 Pete's Wicked Ale 1 Bass Pale Ale 1 Harp Lager (this one's mine but he doesn't know it yet ) 1 Newcastle Brown Ale 1 Heinekin Maybe he'll go to the grocery store more often for me now.
  16. pax
    No, probably not. I'd rather go to a restaurant that had a snake than poison, but I know I am the odd woman out there. I just thought the person who was upthread worried about mice might like to know.
  17. pax
    Cherry almond souffles. I need to start taking pictures.
  18. pax
    Odd, you know, all three of the places in my teeny little town have critical violations. The only "safe" place to eat here apparently is the 7-11. I have really stopped eating out for the most part. If I'm going to spend my money, it's going to be in some great place that knocks my socks off, and is worth it. I can do better, fresher, and cleaner at home. My exception is taco trucks on the side of the road where there is a long line of guys. I relocated a black snake I found in the grass to my basement, and stopped having a mouse problem in my farmhouse kitchen. This has some drawbacks, like the other day when I saw him (?) for the first time in two years, hanging out of a light fixture in the dining room, but hey, no mice.
  19. pax
    You know, they make this big stinky fuss during the restaurant wars about leadership and stepping up and how a real chef needs to be a leader, but they repeatedly say they judge only on the food presented at that time. It takes more than good food to be a good Top Chef, and I wish the poise and demeanor of the chefs was taken into consideration. Lisa couldn't lead a piss up in a brewery. Yay Stephanie! Yay Richard! You are both Top Chefs.
  20. pax
    I noticed a funny thing when my Grandmother died. Christmas holidays were held at her house, and she did most of the cooking. The year following her death, my step-mum and my aunts divided up Grandma's recipes. It was soothing, to see the things materialize under my aunts' hands. Sadly, my family is now very far flung, but I understand that those back home still stick to the recipes they "inherited". I've collected them all so I can put them on the table for my family, but they are definitely missing something.
  21. pax
    Doesn't the staple spark up? I tried non-microwave popcorn a few months ago when there was that little news blip about workers in microwave popcorn factories were getting cancer (or something, I'm sorry, I don't remember) from breathing in some ingredient. I had a very hard time finding a replacement, I've tried all kinds of corn, all kinds of ways. This could be fun to try but if I hose up the microwave my husband will not be amused.
  22. pax
    Now I'm going to have to start using these things more. What a great idea. An ice castle in an ice cream punch for a kid party. Who'da thunk? (Well, ok, you did, but you're obviously gifted. ) Thank you.
  23. pax
    Yes. I share my kitchen with my kids and husband. If I do not make sure I have everything before I start, it's likely that at some crucial moment I'm going to be banging my head under the cabinets trying to find something. I have two very visual children who eat more when the food is pretty. I am not even sure they know they are doing it but they do, so I plan plates and style (family vs plated, for example, too). Yes, I have some items that are only used for particular purposes. Nobody opens my knife drawer but me! I have various bake molds that only get used for various times of year..gingerbread houses, birthday cakes, etc. Dealbreakers: eyes, brains, trotters
  24. pax

    Butter

    pax replied to Sthitch's topic in Shopping and Cooking

    Ah, so. Gracias. Now, people...if I were to go and toss off $10 on a pound of butter, what should I make with it? What would best show off this yumminess? Savories? Sweets? I think one thing I'll do for sure is wait until I have a few really glorious tomatoes and do Marcella Hazan's Tomato Butter Onion Sauce.
  25. pax

    Butter

    pax replied to Sthitch's topic in Shopping and Cooking

    Wow, maybe I need to run down to Tenleytown, the last time I priced the VBC's butter in Balducci's it was something like 9.99 a pound.
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