chaofun

Mostly small. Have a several medium and large ones though. Would love to see the recipes!

It's a big bummer. It was an unforeseen circumstance which is as much as I can say. I agree as far as the weekend being more convenient, but this is the date that worked the best for Poste and the chefs. Sorry We'll try to make best of it and make the event great. BTW here is the permalink for the new date: http://www.slowfooddc.org/re-scheduled-snail-of-approval-kickoff-roast-at-poste/

Anybody out there have any good green tomato recipes that can be canned?

All: this event has been postponed. Will let you know when the new date is set.

Do you have more than one computer at home? Can you test to see if its limited to a single computer of if it's your ISP?

From my little research, it seems like folks like Roseda follows the original Bill Niman script (not what Niman Ranch has become post Niman's exit) while the good folks at Ecofriendly follow Joel Salatin's practices. That doesn't really answer your question, but at least now, cause I would like to know too, I know where to do more research.

As far as I understand they only give antibiotics to animals that are sick. Never otherwise. The animals are healthy though and this happens very rarely. For those that are interested here is what Roseda says on their own site: http://www.rosedabeef.com/knowbeef.html I've met the folks that run the farm and toured it myself and I can say without hesitation they genuinely care about their animals, how they are treated, and the overall effect they have on the environment. They are strong believers that the way they are raising their animals is what is healthiest for the animal and the right way to do it. That said of course there are many opinions on this. In general I'll stand with any local farmer that really cares about his or her animals. Not everyone will agree with their practices. Bruce though for sure will make sure the customer is aware of the differences in the beef, so you all can make your own informed decisions. In the area I feel most fit to judge, taste, Roseda I believe is second to none. It was me who suggested them to Bruce (which you can see upthread), so clearly I am a fan. But if anybody is interested enough, Slow Food DC is doing a tour of their farm, and you can see for yourself how they operate and ask any sort of questions you may have. (Disclaimer, I am a Slow Food DC board member and my wife (jchao) is running the event. Sorry for the plug, but Roseda doesn't do regular tours so it seemed reasonable to mention.) On a separate note, if you get to the market and are a fan of brisket get some. The brisket is like the size of my torso and the marbling is gorgeous (it is a Roseda brisket). We are going to be doing some bacon testing over the weekend as well, lots of flavors coming up.

$20 for $45 at Present today on Specialicious

I couldn't find a topic on this neighborhood joint (and I've been spending a lot of time there) so I decided to add one. This place is a big reason for my jump back on the beer bandwagon. They always have a great beer on tap and really nothing beats drinking outside on a nice day. The place is a little crazy with children during the early hours but eases in to an older crowd as it gets later. There is actually some decent food at the deli counter depending on the day, and if you want beer to go Westover simply has one of the greatest selections in the area, including kegs.

Some new things are brewing! We've gone full swing into the sausages, we are trying a spicy Mexican chorizo today and have some Italian sausage links as well. Additionally next week we should have some awesome stuff from Roseda Beef, as we start showcasing other regional meats from the best farms in the area. Also we got plenty of bacon, chipotle honey and maple ground pepper. Tomorrow there will be a tasting in the afternoon of some of our stuff, drop by and say hi to Bruce and Cody! Update: I just tried the chorizo.... it's pretty damn good.

Slow Food DC and Poste Moderne Brasserie join together to host a Pig Roast to announce their new program the “Slow Food DC Snail of Approval” on Sunday, October 3 from 3:00 p.m. to 7:00 p.m. The Slow Food DC Snail of Approval will be given to local establishments that exemplify the Slow Food mission: good, clean, and fair food. At the kick-off event guests will enjoy samples of assorted roasts (pig, lamb and goat) provided by Eco-Friendly Foods and prepared by chefs Rob Weland, Barry Koslow, and Drew Trautman. The ticket price includes a tasting plate and 2 drink tickets for wine or beer. Tickets cost $25 in advance or $30 at the door cash only. Tickets can be purchased in advance by following the link below. Additional drink tickets will be available for purchase for $5 and all proceeds will go to Slow Food DC. The DC Slow Food Snail of Approvals aim to: • Recognize and celebrate eateries and artisans that serve/provide good, clean, fair food to our community. • Spread awareness of the Slow Food philosophy and the establishments that support it. Advance tickets sold at: http://www.mycommunitytickets.com/organization_info.asp?orgid=1260 This same blurb is at: http://www.slowfooddc.org/snail-of-approval-kick-off-at-poste/ For details, check in on this page: http://www.slowfooddc.org/snail-of-approval/

After a late meeting and beer with the guys at Westover (fun new things coming up BTW), I managed to sneak in right before closing for a late take out dinner. Things had slowed down at that point with just a few folks eating in. Behind the counter they were working on the next day's sandwich bread in the oven. I ordered my usual, Arugula salad with Prosciutto, and ham and mushroom pizza. I waited, smelling that heavenly bread, and chatted a bit with Enzo about the process and how I haven't gotten a sandwich because the pizzas were so good. He apologized about my pizza taking a minute to get in the oven as they were finishing the bread. I was in no hurry and it was literally only a few minutes so it was totally fine. Before I knew it my pizza was ready and he threw in a loaf to boot. "Try it, make a sandwich at home, it's best hot so warm it up." he said. It didn't last that long. Jenna and I tore into the still warm bread and pizza as well as the salad once it got home, and I ended up finishing the bread for breakfast today. Win and win.

I wish I could but these next few weeks are hell.... I'll get in on the next one.

Chef Wiss makes seasonal and local accessible and unbelievably good. Today go get the Fall pizza, the pumpkin desserts, the half smoke, and the mortadella. In fact ALWAYS get what is new and seasonal on the menu, whenever you go. I love that I can just cruise on in dressed casually and get food prepared at this level at an accessible price. I only wish I could get there more often. It's truly a gem and one of my favorite spots anywhere (though lately pizza places have been high on my lists).

I had the lobster special last night when I stopped by and it's a awesome deal $17.99. They said its an every Tuesday deal and it's 1.5 lb whole lobster, and two sides. Monday is Fish and Chips for $7 (I think) Wednesday is half off fish tacos. Monday thru Wednesday are the only specials.

It's been a while but another Slow Food DC happy hour has been organized. This time in Md. Thursday, September 30 · 6:00pm - 8:00pm Jackie's Sidebar 8081 Georgia Avenue Silver Spring, MD The blurb: Join us for our first Silver Spring happy hour at the recently opened Jackie’s Sidebar (8081 Georgia Avenue, entrance on Sligo Ave, about 6 blocks from the metro). Featuring handcrafted cocktails, locally farmed food, and a punch concocted specially for us, this is the perfect setting to meet others in the area Slow Food community. Neither I nor Jenna will be able to make it to this one, but some good Slow Food folks will be there. BTW no registration is needed, just show up.

Not as interesting as the article but milk (for yogurt), cabbage (for sauerkraut), and cucumbers (for pickles). I've also made mexican crema from heavy cream.

I'll def be there and not just because the organizer is my wife Roseda is truely some of the finest beef anywhere IMHO. I'm pretty sure there will be beef sold on site as well. They are run by a great bunch and the farm is beautiful. And a couple miles away is Gunpowder Bison (also excellent) who have an excellent farm store set up on premises; you can double down on protein provisions all in one trip.

I had that happen with the last batch of pickles, and they were fine. The mold was on the wall of the crock on the surface of the brine and not touching the pickles. As long as the mold is not inside the brine/touching the beans I think you'll be ok. Here is a pickle troubleshooting guide, which I don't remember if I posted before: http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3101.html

I'm leaning candied homemade bacon now.... ribs though are always a possibility.

Stopped by the Columbia Pike farmers market today (Sunday), and it was hopping. Looks like J-wen is Columbia Pike only now. They were def not at Arlington yesterday. Offering everything they offered at Arlington, cream, 2%, etc.

We are making it every week now so we should be stocked for a while, as long as there are bellies to cure. FYI we did a very small amount of the chipotle honey bacon (for testing purposes) and it's pretty freakin good. There's not too much of it but if you ask Bruce you might be able to score some. Well prob be doing more next week. PS - Nice to see you last night kmango!

FYI to folks looking for some Stachowski sausage, I was walking around Westover market waiting for the bacon to finish smoking and was shown that there was Stachowski Sausage for sale in the freezer section of the market. There is little to no way you would find it since there is no signage and its literally one small shelf surrounded by orerida products. It's at the end of the freezer line closest to the cashiers and there are about 6 diff sausages there, all frozen.

I just got my lobster rolls, and I do like the "Connecticut" one the best of theirs. Had no shrimp rolls today. As far as the cold Maine style, I think Tackle Box is still king, at least IMHO. The wait in line was about 30 min, but they were like a block away from the office. The line was pretty long by the time we got our rolls.

I've seen Oh! Pickles at the Columbia Pike farmers market but I haven't tried their stuff.