Tweaked
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Everything posted by Tweaked
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where and what is Grapelegs...If I can ditch out of work on time, I was planning on getting to etete a little early for a pre feast drink (or two)
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Restaurant Kolumbia has it (or at least did when I was their late last year) Apparently they were giving out free H&L promotional T-Shirts at Porter's at 19th and Mst a couple Friday's ago. -
should be easy to get the fire hose beer bong up and operational
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My beer tab at the Cap Lounge over the past 10 years has probably been enough to pay for one of his H Street joints to open!
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Monica Bhide's bangain bharta recipe that appeared in the Wash Post 3 or 4 weeks ago worked out very well, and super easy. Search the Wash Post website or PM her.
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Probably the best thing going for Yes Gourmet (on the Hill at least) is the bulk food section in back...couscous, bulger wheat, basmati rice, green lentils, much cheaper then buying it in the supermaket prepackaged form, they also have a pretty good selection of nuts, dried fruits, and herbs. You can also get some harder to find asian products not carried in general grocery stores, like soba noodles. Otherwise their produce is rather pricey...but I do stop in probably once a week to pick up something when I don't feel like schleping over to the Safeway, it is convenient to the Eastern Market metro. and they sell wine on Sundays.
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with 4.5 miles a day including our daily walking activities...walk to the metro 8 blocks, metro to office 2 blocks, office chair to office kitchen, office chair to copier, etc. etc., then getting to 4.5 miles is probably easier than one would think...especially if you throw in a 25 minute walk as part of an exercise routine into the mix.
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That's how we did it in england...although we didn't do the lent part, just the pancake part (with lots of lemon, from those squeeze bottles that are shaped like a lemon, and lots of sugar)
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Wake me up when it starts to snow/sleet/freezing rain/ice storm...yawn. Fortunately I have Mott's, a korean run corner market, nearby...one year, when the rest of DC was shut down because of snow, they were apologizing to their customers because they opened up two hours late because they had trouble driving in from Virginia.
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Crap Beer Alert: I stopped by Hayden's Liquor store next to Eastern Market in a quandry over what beer to buy...get a sixer of a stand by, try something new, oh let's see what they have. Sold out of the Saranac Pale ale...damn. well let's try something new... the Bar Harbor Real Ale looks intriguing...shuffle on home, pop the top, decant into pint glass...kick back...take a sip...ugh, terrible. One flavor note...burnt. http://www.atlanticbrewing.com/beer.html
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and doesn't Michel refer to them as Kit Kat bars? He acknowledges them as the inspiration of the dessert in his cook book.
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I don't have a vent over my stove, so I'm hesistant to use a stovetop smoker (unless I disconnect the smoke alarm!) so what is the process of turning your backyard bbq grill into a smoker. Have the coals on side of the grill, top with soaked wood chips to get smoke, and place meat on the other side of the grill (using classic indirect heat grilling technique)?
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Home Gardens - Tips, Tricks, Methods, and the Bounty
Tweaked replied to ScotteeM's topic in Farms and Farmers' Markets
I tried the Chia Herb Garden...fabulously unsuccessful. -
When Komi opened it had every intention of being a neighborhood joint, and the prices reflected it, I remember a quote when they first opened where they wanted the place to be the sort of restaurant someone could visit one or twice a week, not once or twice a month, and entrees were rarely above $20. Then there was a significant jump in prices and entrees hit the mid to upper $20s...then the redecoration...then the change to tasting menu format. It's all been the evolution of Komi and the concept that Johnny wants...I believe he has been quoted as saying now he wants Komi to be like restaurants in Europe where the table is yours for the night. Let's also remember that this is his first restaurant and he opened when he was 25, obviously as he has grown as a chef his vision of what he wants to do and what he can pull off and what the market will support has changed.
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I would say the vibe has definitely changed since they did their redecorating (and subsequent price increase)...more subdued, candle sconces on the walls etc. as opposed to the more energetic neighborhood vibe Komi had in its first couple years That said, the last time I was there we were so blitzed at the end of the meal we couldn't figure out the bill. So some things don't change And I would argue the food has only gotten better as the years have passed.
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4 down, 18 to go...pass the fat free hot dogs
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I applaude all the DRers efforts...but fat free hot dogs
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I'm up for Etete is there is still room.
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Before you ditch your job, seduced by romantic notions of life in a professional kitchen, go work in a restaurant for a month.
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I whipped up a batch of onion marmalade from Mario Batali's Two Villages cookbook...insanely simple and it will blow your guests away...slather on brushetta, dollop on a pork chop, condiment for a turkey sandwich. 2 medium red onions chopped 1/4 inch dice 2 cups OJ 1 Cup Port (I used Madeira) 1 Cup water 1 tablespoon sugar 1 teaspoon salt bring to boil and reduce until jammy like consistence...the recipe said this will take 20 mintues, mine took 2 hours...perhaps the difference between using a restaurant stoves' BTUs vs. my crappy electic stove?
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As much as I support the idea of the local farmer/farmers markets etc. etc., this is all well and good if you live in San Francisco, sucks if you live in Alaska.
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The women at DC United games have the same problem with the beer man in our section. One can imagine the pleasure of receiving a sweaty hug and a kiss from an overweight beer man.
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There's a new candidate for "Best in Show: Big and Meaty" Braised Boar Shank with Sweet Potato Puree and Rapini...a dish that crys winter goodness, even if it was 70 degrees on Saturday afternoon.
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Isn't there a branch of Clyde's in the Tyson Corner area? They would probably be able to accomodate you.
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Scallops and potato puree at Corduroy (perhaps this dish should get an automatic mention every year!) Hanger steak at Montemartre Fall Ragu at Sonoma The 12 course blow out meal I had with friends at Komi