chaofun

It wouldn't make sense to me. If Antonio can bring ribs, or brisket, or both, I WANT! Or jparrott's ham. Or any of the many other great meat dishes I've had at previous picnics. I don't think there's any need to limit the proteins to one pig - we've had some pretty big turnouts in the past - and, from my end at least, no desire to restrict the workouts my taste buds are going to get.

A variety of sauces, however, would be greatly appreciated.

Yes, we'll be using a caja china to roast the pig. If anybody wants to make marshmallows we can toast them over the hot coals while the pig cooks

Excellent! I was just throwing it out there, out of respect to your pig! I think I will stick with the Lumpia then. I have some Eastern Carolina Vinegar sauce and Bourbon BBQ sauces I made recently so I'll bring those over.

I was just thinking... wouldn't it make sense to just say the pig will be the primary protein? The rest of us can just bring sides or desserts. I can sympathize with agm, when you invest in that much time and $$ into the meat, you want it to be eaten. When I smoke a lot of meat at my house I ask the same of my guests.

So as far as what I'll bring, if agm roasts a pig, I'll bring Lumpia (Filipino Spring rolls) and some traditional dipping sauces. If not I'll perhaps I'll bring BBQ'd pork shoulder (aka pulled pork) with some some homemade BBQ sauces.

So agm how would you roast your pig? A caja china?

I know this is not local per say, but we are up in the Catskills where Jenna's family lives on a mountain, and I happened upon a ridiculous amount of ramps.

Needless to say we are bringing some home.

Just for the next person who might be looking for canning supplies in Arlington, I ended up getting them from Bills True Value Hardware right off Lee highway just past glebe. They had a good selection of jars, lids, and canning kits. They have them year round.

Pool boy though didn't mention fresh vs frozen, just that it be local. I personally would take a frozen Eco-friendly bird anytime (and have all winter). Though I understand freshly harvested is better, its still a local bird, and still damn good.

Pool boy here is the link for the FreshFarms market in Foggy Bottom. Times and location are there, its right off the Foggy bottom Metro.

I know its not in Md, but the weekday FreshFarms markets should have something. I'm sure Penn quarter (Thursday) would have something. At Foggy Bottom on Wednesday, Haskins Farm has chicken though I cannot vouch for it. For poultry Eco-friendly meats are my go to place but you can only get them on the weekends, unless somebody knows a butcher in DC/Md that carries them.

At any rate, Haskins is definitely local.

Shoppers Food Warehouse has them. I picked up some lids last week at the one at Potomac Yard.

Did they have Jars? I saw only lids at Harris Teeters in Ballston.

Thanks Leigh and Heather!

The short answer re: Roseda is yes, I want to talk to them, find out more about their growing standards. I know Nathan over at Red Apron is using them and his charcuterie kicks butt. Likewise Gunpowder. Glad the pork shoulder worked out. I hope you smoked that shank too. Great addition to your next bean pot or collard greens.

brs

Great! Looking forward to it. As far as the trotter and shank, Mom claimed it after I cut it off... Mom always get what she wants, she earned it

Hey all, does anyone know where I could find canning materials, jars specifically, in NOVA? I have a mess of ramps to pickle, and I am going to make sauerkraut in the other. I apologize if I missed this somewhere in the topic or on the board.

-Theo

Hey Bruce nice to see you on the board!! I was wondering would you consider bringing in Roseda Beef from Monkton, Md? I love their stuff but they only mail order or have you pick it up on site. Gunpowder Bison (also from Monkton, Md) would be cool too as in the winter they are only available in the Md markets.

By the way that shoulder I picked up this past weekend turned out money on the smoker, after I cut the leg off.

-Theo

I'll be traveling that Friday and would not be able to go, but do not hold off on my account. That Friday would make a lot of sense.

From Facebook: ""Pork & Pinot" at Vidalia! Come in between 530pm-930pm Friday night as Chef RJ Cooper creates a variety of small plates using heritage pig, while Sommelier Ed Jenks pairs them with fabulous Pinot Noir!" So it looks like its back on.

I asked on FB how they would work it in the lounge as the photos online showed Vidalia 24 taking most of the lounge/bar space up. They said "Come in tomorrow night and you shall see! It is sure to be a fun evening!" Might have to check this out....

There have been some rumblings in the Kora forum about having a possible Happy hour there as the next Va Happy hour. What do you guys think?

The Zip loc vacuum bags are just flat out awful. This event forced me to bite the bullet and get a Food Saver vacuum sealer. With the amount of meat I go through this made sense in the long run. I managed to get a Food Saver V2440 for $80 at Sams Club but it doesn't look like its available anymore.

This movie is also showing on WETA on April 21st at 8am, and April 22nd at 3am. I'm going to have to set up my Tivo.

I went to Kora twice the first month it opened and was disappointed. The pizza at the time I thought was not as good as Cafe Pizzaiolo in Crystal City or Del Ray, or Rustico in Old Town. The regular meals were just ok. It sounds like they may have found their legs in the last several months, I definitely would be willing to give them another shot. I LOVED Farrah Olivia. I'd be open to a Va happy hour there.

Just saw on twitter that Top Chef DC starts filming today.

Well I'm back from NO, and had a great time. I knew the evenings would be restricted not only to the FQ but Bourbon st, and that's pretty much what happened. During the day I was lucky enough to have fellow foodie and DR member gabiamr with me so I didn't have to do it all on my own. Also jparrett put together a great list of things to do that I am dissapointed I was unable to do much of. I did make a little google map of places to visit in the FQ and the CBD. I'm sure it will grow as I visit again, which I am anxious to do under circumstances other than a bachelor party.

One problem I found the first night was that I could not have many drinks. The antibiotics I am taking for a bug I have been unable to shake, didn't react well with liquor. Unfortunately, I only managed a few cocktails the whole weekend. On that first night gabiamr and a few of us checked out the Napoleon House. Had the Pimm's cup cocktail which was awesome, and a tasty warmed muffaletta. That was the end of the night for me.

The next day gabiamr and I ventured out for breakfast, did the Cafe du Monde thing, which was good, and Mother's which was good as well. We really liked the black ham biscuit at Mother's. At lunch we got out to Cochon, which was amazing as advertised. It is a must visit. Tip: get the deep fried head cheese. That evening we had Bon Ton Cafe which had great cajun fare. The crawfish jumbalaya and crawfish etouffee were spectacular.

The next morning I was on my own. I decided to venture out into the FQ since I had not been out there in the daytime. Cafe du Monde was packed as was Croissant D'Or Patisserie. At the latter John Malkovich stood in line, or I guess tried to cut in line. At neither I felt like waiting in line, and ended up at the Coffee Pot, which wasn't bad, but I don't know if I would go back. I picked up a muffaletta at Central Grocery on the way back to the CBD and before I went back to the hotel, I stopped by the Cochon Butcher for a Pork Belly sandwich and a Mexican Coke, which as reported, is awesome. In the meantime gabiamr reported that Luke, a more casual John Besh establishment served a great rendition of Shrimp and Grits. We agreed to meet there at 3pm for the best happy hour special ever, 25 cent raw oysters and half price drinks. We ended up sharing 36 oysters with some of the guys, and the fries there were great. Definitely go if just for the happy hour. Finally for our last dinner in NOLA we went to Emeril's Delmonico as the bachelor wanted steak. The steak was really good, but nothing life changing. The charcuterie plate was really great.

Finally on my way home this morning I broke out that Muffaletta from the Central Grocery. Awesome. Not a bad way to end the trip and clearly way better than the airport food everybody else was eating.

Can't wait to go again!

I was really confused yesterday at this market, seeing that Trickling Springs was there instead of J-Wen. Does anyone know if this is a permanent change?

Am glad to see Quail Creek there and also picked up some nice rockfish fillets from the seafood lady (can't remember the name, though).

That is actually J-wen, Trickling Springs bottles for him. I don't think he's had his labels this year. It is def his milk though. Also, with his push to returnable glass bottles maybe he's given up on the labels all together.

I had not been in a while, so I decided to drop G Street Food as I was nearby and the Breadline options did not wow me. The Cubano I got was pretty good. It cost $7 which is a lot for a sandwich but its the same cost as sandwiches at Breadline. It was not too bad, their take uses pickled jalapeños and prosciutto instead of a pickle and ham respectively. I also tried their house made donut, which is pretty good as well. Its $1.50. Not overly sweet which is nice.

Overall I would put them on par with Breadline. A really decent carry-out lunch option, though I wouldn't go out of my way to get there.

Po-boys in the Quarter and CBD are mostly mediocre...better than mediocre (in no particular order of preference) are Serio's (weekday lunch only), Mothers, NOLA Grocery (next to Cochon Butcher), Johnny's (late breakfast and lunch only), Coop's (seafood only, I think, but don't quote me on that), Verti Mart (24 hours).

I'll throw in a special plug for the hot sausage po-boys at Geno's at St. Claude and Elysian Fields.

Cheapish, good food in the Quarter is tougher than you think. Coop's is pretty good. Felix's for raw oysters only and standing at the oyster bar ONLY.

And just remember to keep on walking through the FQ to Frenchmen Street for great music. There used to be an awesome taco truck, but it got shut down. The cooks from that truck are now set up inside Cafe Negril in the 600blk of Frenchmen, however.

Thx Jake, this is really helpful! I'll let you all know how I do.

I'll be heading to NOLA for a bachelor party from Thur, April 1- Sun, April 4. Trying to keep it cheap to moderate. No car. Will be staying in the CBD, and probably spending a lot of time in the FQ. I have a long list from both DR.com and chow, but was wondering what you all think.

I know I will be stopping by the Cochon Butcher. I know I will be picking up a Muffuletta from the Central Grocery. I know I'm going to pick up a Po boy from one of the handful of places in the FQ or CBD (any suggestions?) Any must visits that are affordable? Thx all.

Slow Food DC is starting a (hopefully) monthly Happy Hour. This month it's at Poste Brasserie:

Poste Brasserie

555 8th St. NW (btwn. E St. and F St.)

Tuesday, March 30, 6pm - 9pm

Bring your friends to Slow Food DC Happy Hour and enjoy $5 glasses of wine and beer and $5 plates of Poste's famed truffle fries, plus great company and a beautiful space.

This invitation is open to everyone, just show up!

To tell you the truth I didn't even notice the credit cards. I think if he sold out it was when he started doing the Bing commercials. (Ugh. I hate M$.) Either way I enjoy his show.

On a diff note looks like he and Eric Ripert will be doing a a talk in Baltimore in May.