chaofun

This round of bacon was smoked yesterday in the smoker and I have to admit it's some of the finest looking bacon yet. We were thinking of doing a special bacon every batch in addition to the standard maple cracked pepper. Today we are going to try a curing a round batch of Chipotle honey bacon as well. All to be smoked next Friday. Till then the standard is there if you want it! -Theo

Folks the speaker has a family crisis and will not be able to make it to the states, so unfortunately this event is canceled. I'll post again when there is another Slow Food U. -Theo

Thx all. I didn't end up needing it as much as I thought as my duck legs shrunk and gave off fat as they confited, so there ended up being enough fat. Thx to everyone!

Hey all I was wondering if you all knew I could get some duck fat like... today. If we don't have any hits I'll just order online from Hudson Valley Foie Gras. I did search the board and got Market Poultry from the Duck Confit thread, but I called and they don't have any today. Any other ideas?

We have a few of these events a year so I started a topic for it. This one is actually a week from today. The speaker Geoff Andrews, wrote the book The Slow Food Story: Politics and Pleasure among others. Here is the info for this event: Time: August 31 · 6:30pm - 8:00pm Location: Pyramid Atlantic Art Center, 8230 Georgia Ave, 2nd Floor, Silver Spring, MD Slow Food DC's Slow Food University presents Geoff Andrews, author of the Slow Food Story, for a potluck and discussion about the food movement in the US. This is a great opportunity to bring someone who has never heard of Slow Food! Please bring a dish or beverages to share with two or more people. RSVP to sally.summerson_at_gmail.com with number in your party and the item you're bringing. I won't be there since I'll be at the $20 Tuesday at Pizzaria Orso, but I wanted to let folks know and start this thread for the future.

This is def true. But if one is concerned about adding acid (lemon juice) to their tomatoes it is a solution if you want to spend to get the tools. That said I'd rather just add the lemon juice and use the water bath method.

The other option is pressure canning, then pH isn't an issue.

It does. You need a pH under 4.6, some tomatoes are above that. To be safe you would want to check your pH, or just go ahead and add the lemon juice.

Jenna and I are in. Dishes TBD.

Finally getting some free time to make another round of bacon. The bellies are curing now, I expect to smoke them Friday evening (27th) and have them ready for sale at the market that Saturday. Bruce wanted the maple pepper cure so that's what we made! -Theo

From yelp: Tue-Fri 11:30 am - 9 pm Sat 11:30 am - 8 pm Sun 11:30 am - 7 pm

Jenna and I are in.

Pioneer saved me yesterday. We were on a marathon run from the Catskills of NY to home and had visited 4 farms on the way down for various meat pickups. We hadn't had a meal since we left NY and Jenna and I were famished. Luckily, we were in Monkton, Md and Pioneer pit beef was just a few minutes away. We barely made it there in time, with their funky weekday hours (11-5?), but we were able to enjoy our sandwiches in rush hour traffic. As usual, the medium rare sandwich with horseradish and onions was awesome. Perfectly cooked. I had the super, Jenna the regular. Made the last leg of the trip much easier to deal with.

Unfortunately Jenna and I have to bow out, I've been sick all week.

At arrowine they had raw d'artagnan duck breasts last time I went, which was a couple weeks ago.

Another good example of this is Pupatella, who have done well transitioning to a brick and mortar establishment. One thing I wanted to point out re: public transportation, is that a lot of folks don't have cars since the DC public transportation is pretty solid. What's different about DC metro than most cities however is that most of the ethnic centers are in the suburbs which a lot of people can't access without cars. Often times, if you want a Banh Mi or some Bolgogi, a cart/truck is the easiest way to get it. In general, I think the more trucks/carts the better. Affordable good street food is something we have needed for a while, I'm happy to see how things go.

Wondering if anybody has been here recently. I walked by waiting for my car getting serviced at Radley Acura and noticed they are open till 2am like their sister restaurant XO Taste. Last time I went which was over a year ago, I remember it being quite good.

New milk producer today at the market, Clear Spring Creamery. No skim or 2% offering though like with J-Wen. Whole cream-line only.

Mr. P's Ribs and Fish is totally worth a visit, specifically for ribs, and easily the best BBQ in DC.

Checked Mr P's out today, its very clearly the best BBQ in DC proper. They didn't have a BBQ combo platter on the menu so I asked Mr P if he could make one special so I could get a taste of all the BBQ he does. He obliged.... I had chicken, beef ribs, and pork spare ribs. Sides were collard greens and potato salad. The hype is true, his ribs are really good. I wouldn't bother with the sauce, the meat stands on its own. Chicken was good but I would just order ribs next time. Beef and pork were both good.

Hey all, I've been assisting Bruce when I can in my free time. This past week we started experimenting with making bacon in house. We made a bunch of traditional maple cured bacon, and some cracked pepper cured bacon. Just smoked them over apple wood last night. I expect them to be displayed soon if anybody wants to try. I have made bacon many many times at home with good results so if you stop by the market sometime check it out. -Theo

Had a nice night at Eatbar last night with jchao and GennaroE. Happy hour deal was good, we had a plate of all the fritters they offered, 4 of them for $5. All pretty solid. Also all 8 oz glasses of wine under $13 were half off. Also a great deal. We shared many dishes off the Eatbar menu and the Tallula menu (you do have to ask for it but they will give it to you happily) and really.... they were both really quite good. On another note, it was pretty packed for a Wednesday, there were quite a few folks standing. BTW I agree with the sentiment about Roseda, their product is top notch. I wish it were more available to home buyers in this area.

Jenna and I are in.

Finally able to post on Danielk, Lydia R, jchao, and I's post DCCK visit to Estadio. Been a busy week.... First off its a beautiful space. Its on the smaller side, there was a 30 minute wait for a table, so we had a drink at the bar while we waited. We had a little trouble once we were seated getting service, they seemed a bit out of sorts still as they are getting thier legs. We opened up with pintxos and patatas bravas. I had a Pintxo Gilda which is anchovy, olive and pepper. It was pretty good. The Patatas Bravas we all agreed was not as good as Jaleo. That said the plate was emptied so they were not too bad. Next we ordered a round of Coquetas de Jamon with pickled cucumbers. Very good plate. Then we started getting to the really good stuff. In the next round we started with the Beet, Endive, orange and sheeps milk salad. I really liked this. It's different from Jaleo's but still very good, I'm a sucker for beets. The Morcilla con Cabrales Bocadillo, or basically a blood sausage and cheese slider was next. Oh man this was good, like the highlight of the night for me. It tasted very mexican chorizo-ish, in a good way. Also there was the Smoked Salmon on Toast with yogurt and honey. I have no recollection of this at all. Must not have been that memorable. Last two things in this round were the Warm Lionesa, with Triple creme and Bacon and the sweetbreads. Sweetbreads were great, well cooked , crispy on the outside, smooth on the inside. The Lionesa which is a puff pastry, was strangely disappointing. It was not well balanced it seemed overpowered by the bacon. In the final round we had the other slider, Chorizo picante con Idiazabel, which was also amazing. I give the blood sausage slider the edge however. We also got the Tortilla Espanola, which was a very heavy dish to end on, but very delicious. Oh we also got the Roasted wild mushrooms. This was way too salty, not what I expected. At the end of the night we had a nice meal, really not too expensive, and we were all satisfied. Sounds like a good night to me. The Menu if you care to see it is attached. Estadio_July 2010.pdf

I visited Jesus' taco truck for the first time a couple days ago, and I have to say it's really good. Really really good. It reminds me a lot of the tacos I've had in Mexico which is honestly the highest praise I can give. I've tried the pastor (spicy pork), chorizo and asado (grilled beef) so far. The best is the pastor. Oh have I missed pastor tacos. Other fillings are tongue, and chicken. Have not tried those yet. I also see Res (beef) on there, I'll have to ask about that. By the way, no other options. No veggie, no fish. Its pretty cheap, $2 per (cash only), and they are open every day 11am-8pm. Win all around.