mdt

I just wish that we could do as PA does (only in this small case. Not in general.) and allow BYO in places that do not have liquor licenses. That would solve many problems, IMO.

This would actually go a long way to solving the problems of Liquor-license moratoriums in various parts of the city. It would not exacerbate the problems of young'uns looking to get drunk, since we're talking about wine, but allow thoughtful people to drink a decent bottle of wine with their dinner. Sounds like a win-win to this Adams Morgan resident.

In PA and NJ BYO means anything, wine, beer, and/or liquor.

Thanks for this tip.  I'm curious to know the sodium content of the Kirkland chicken stock.

Google is great, click.

Had dinner here on Saturday and the place was fairly empty. Not surprising as it is in the middle of a pretty hidden complex of business buildings. They are going to need a PR push to get folks to show as nobody is going to stumble upon while out on regular errands. That said we had a dish of bucatini with a spicy tomato sauce that was very good. The pizza we had was OK and the toppings made the dish. The dough was rather thin and dense. It did not get much lift (cannot think of a better word) from the oven. Desserts were good.

Looking forward to trying more of the menu.

FWIW they use a machine to roll out the dough and this was the first time I have seen this. Think of a smaller version of a pastry dough rolling machine.

Just to revive a long dead thread, I went to a Catoctin Creek tasting at Morton's in Richmond last night. Scott Harris was presenting four spirits and gave a little background on each one, as well as the distillery in general. I don't know if he does these road shows a lot, but I found it very informative a great introduction to the brand. He brought the Watershed Gin, Roundstone Rye, Mosby's Spirit, and 1757 Brandy. I'm not much of a brandy drinker, so it was a good opportunity to taste something I would usually ignore at the store. Now I might pick up a bottle just to have around the house in case of emergency. It's nice to have some house liquors distilled so close to home.

I was just on the tour last weekend and all they had available was the peach brandy. The rye is tasty, but has a strong wood taste along with the spice, vanilla, and caramel.

Ordered a whole chicken at Coco Rico. Both dark and white meats were dry and the skin had no hint of crispness. Any spices were nonexistent, thankfully the sauces had some flavor. If it wasn't a rather inexpensive meal and I wasn't so hungry I would be upset.

And this is one way that some restaurants in Ocean City are getting around the lack of BYOB. I need to try it and the other places out to see if the food is any good.

Subject: Captain Bob's Invitational only Dinner Party

We would like to invite you to our Private Dinner Party which is being held on the following dates:

Thursday June 26 Friday June 27 & Sunday June 29

Our parties are $25 per person and we serve a set menu. The dinner will include an appetizer, soup or salad, an entree, and a dessert. Seating is limited. You must respond to this e-mail with your name, phone number, and number of people attending. The menu for this party will arrive via e-mail in a few days.

Thank you for choosing Captain Bob's!

Disappointed that they weren't able to land in DC proper, as they had hoped, but thrilled to hear they will be back in business.

An odd location - where are they going to put a smoker there - but when they were on they had the finest ribs in the area.

Why is there a smoker issue here? Is the new location much different from the original strip mall location?

Anyone have a good recipe for a strawberry cake? Could I just make a white cake and substitute some of the liquid for pureed strawberries? Will the cake be pink after it's baked?

Soft opening tomorrow, fully open on June 28th.

On 6/16/2013 at 7:44 PM, Choirgirl21 said:

If you'd never been to Philly and only had one night there for a nice dinner, where would you go?

Same question for best cheesesteak (consensus seems to be Tony Luke's), pre or post dinner cocktails, anything else can't miss including tourist activities?

Vernick Food & Drink

I want a knife that will slice baked goods like brownies and cakes without crushing them or getting half the thing stuck to the knife. I understand this may be a pipe dream, but I'm wondering about the hollow-edge slicing knives that people use to slice meats. Has anyone tried them in other capacities?

Edited to say - I've tried the hot water trick, those weird comb-looking "cake slicers," and I'm too impatient to freeze everything so I get clean cuts. So not only am I demanding a lot from a knife, I'm going to be a bit of a pita about it.

If you take the brownies out of the pan dental floss works great.

Osteria Marzano is going to be opening in Kingstowne very soon, story here. It is going to be in he office plex where the NOVA Urgent Care place is located. The Executive Chef is Carmine Marzano. A quick Google search indicates that he was at Luigino downtown.

Last I checked A&H also has the best pricing - usually under $5. Black Salt was $9 last time I was there.

Wegman's live ones are usually right around the $5 mark too.

Tickets booked for a trip this October so the planning starts. Flying into Barcelona and departing from Madrid with 11 days on the ground. I will obviously be reading this thread and the one about Madrid. We are considering getting a car and making a slow trek to Madrid and are curious about interesting places (food, architecture, history, etc.) to see/stop along the way.

Any recent intel?

Use Waze, http://www.waze.com/ It will tell you the fastest way to go, granted faster may be one minute.

Here is a free one this weekend in Farifax.

http://twinsacehardware.com/canning-preserving-101

Biscuits are coming, biscuits are coming!

That table looks very functional, enough space for lids, pans of food-how is cleanup? Do you have to pull out the BGE to dump the ashes?

I've tried to rig up my most recently destroyed EZup canopy, as a semi-permanent (until the next high winds) cover over the smoker & grill- so it's not only staked in the ground (which didn't help last time), I've bought extra tent stakes & tied it down, & I'm going to tie it to an enormous pot that's on one corner. I have the worst luck w/ canopies & gazebos, but I need some kind of cover, until we put in a permanent structure, over the still unbuilt patio.

I'd love one of those glamorous outdoor kitchens, but I've got to work w/ what I have. I envy your BGE, I know someone who has a squad, cooks everything on them, & has a commercial kitchen that I'd kill for (not really), you cook on what you have, right? & most of the time it's delicious....

The egg stays in the table, I just use my shop-vac to clean thing out. I am now using it instead of my oven for everything but cakes. I have figured out how to get it to temperature faster than my oven. I have short ribs and pork chops ready to o later this week and will likely do a butt this weekend. Can you tell I love it?

I certainly loved the Cioppino at Tadich in San Francisco, but the perfect part of the meal was dipping the sourdough bread into the liquid love at the bottom of the bowl, and tht sourdough cannot be duplicated back here in the east...

You make a very good point. SF sourdough is something unto itself and really can't be replicated.

Sure it can. The native SF yeast can easily be purchased and kept propagated for years. It's no different than using the various beer yeasts when homebrewing.

The Burger Bar at Trummer's on Main.

Bingo!

Last Day is this Thursday the 30th.

Love to hear that it made the trip home with you successfully and you found it easy to use! Now if I could just get used to the idea of not seeing it on our porch every time we arrive home

Details on how you prepared the chicken and the lamb? Recipes are always appreciated!

The table is finished and the BGE is in its new home. The stone base is temporary until the landscapers come.

You mean "extended," not "expanded," right?

Like, an event was extended?

Did you get this at some county fair?

Correct.

Yes.

Nope.

It's in VA.

Grape and Bean for the Burger picture.

Nope.

Well, *I* have no idea, but that doesn't mean others won't. Honestly, I was going to go National's Stadium with this one, but the brioche bun threw me off.

It looks like the burger plate/container is resting on top of manilla butcher paper. You can see the absorbing grease spot to the bottom right. So the tables are covered in this material.

Hint, it isn't in DC and it was recently extended.