cjsadler

http://winestilsoldout.com/

There have been some nice deals on WTSO (including an excellent Rioja the other day). Have ordered a few times from them and been happy. You obviously gotta be careful with some of these sites, as the wines are often overhyped and have an inflated "original price" (you can check out the controversy over some of WTSO's practices if you google "Jonathan Newman and WTSO").

Another popular one is Wine Woot

Here's the auction catalogue.

If I had a backyard, I might think about doing this.

Picked up the first in the Sierra Nevada 30th Anniversary Series for $9.99 at the Whole Foods in Clarendon, which seems to be a pretty good deal for this stuff.

I'm in.

Continued my "Make Stuff Out of That One Issue of Saveur That Had All the Homemade Condiments In It" project:

Phase 1: Beer Mustard.

Phase 2: Worcestershire.

Now, Phase 3: Harissa.

I stemmed and seeded all the peppers, but HOLY HELL IS THIS STUFF HOT. The flavor is great, but I just can't imagine ever using up the amount I now have. Must have been some potent peppers I got (from Penzey's). A little mixed up with some mayo, though, has been very tasty to apply to just about any protein.

Kentucky Breakfast Stout on tap at Pizzeria Paradiso Georgetown last night. With the happy hour, I think it was only $4 (!) We all agreed that it was delicious, easily topping the regular Breakfast Stout... which is really saying something.

Any recent sightings? I want to get in one more braise this season and this caught my attention.

There's a vendor at the Arlington Farmer's Market that's had them recently. Can't remember the name of the farm.

I've always wanted to check out b Bistro.

The only time I've ever seen it on a menu around here was at Maggiano's.

I'm in.

My knee jerk reaction is that they're skirting the law. They're not properly licensed. They're not following zoning ordinances. They're not paying taxes (maybe some of them do, but I doubt it).

You wouldn't happen to be a lawyer would ya?

On the other hand, who cares? I think it's a great idea for people who want to occasionally cook for others outside of a formal restaurant. A lot of potential for a fun, different experience and a chance to meet some interesting fellow diners.

You can get it for 26 a few places in NY. I really liked last years edition but I don't think I've had the new one yet.

I was in NYC the other weekend and was able to pick up Black Ops for $19 at New Beer Distributors (good beer store on the lower east side).

The beer list was quite interesting

I'm loving the Brewdog Dogma that's on tap here. Unfortunately it's $12 a glass.

This skillet bread from Art and Soul came out well (I think I ate like 4 pieces of it). With some chili-vanilla butter (sambal oelek + vanilla + honey + butter). I bought this big jar of sambal oelek and have been putting it in everything... stuff is delicious.

Plus asparagus, bacon and rice soup. And Trimbach Riesling to drink.

Hello,

Does anyone know where I can locally buy Chef Paul's brand of andouille sausage? I know I can order online but I have a craving for it to make jambalaya soon. I've tried all the major groceries such as Wegman's, Whole Foods, Safeway, Giant, Trader Joe's and Harris Teeter, and struck out so far. Thanks for any help.

Not sure about Chef Paul's, but I recently found D'Artagnan andouille at the Brookville Market. It was excellent.

I just looked at the recipe you linked to above, and one ingredient stuck out at me as a bad idea: the curry powder. One other ingredient is awfully vague: one anchovy. Which sort of one anchovy did you use? For that matter, what curry powder? With those two misgivings, I might give this a try myself.

I assumed they meant a plain old anchovy (I used one out of one of those Cento brand cans from the grocery store). I thought the curry powder (Penzey's) blended in ok-- you don't really taste it as something distinct. Wasn't sure how this would turn out, but my first reaction last night was: "hey, this actually smells and tastes like Worcestershire sauce!"

well?

I strained it last night and pitted it against Lea & Perrins. No contest. Next to the homebrewed stuff the Lea & Perrins tasted thin, vinegar-y, and mild. The homebrewed Worcestershire was rich, thick, and deeply flavored. It was kinda like the difference between supermarket balsamic vinegar and the real deal aged Aceto Balsamico. I could definitely see using this as a condiment-- drizzling it on some meat or fish seems like it would be damn tasty. Worth making.

Saw some at De Vines last night... now $26 a bottle.

The snow allowed me to finally get around to making Worcestershire sauce, which I wanted to do ever since I saw the recipe in Saveur (it never occured to me before that this was something you could make). Needs to age for three weeks, though... we'll see if this is worth doing.

Agree on Seasons 52. Had a nice dinner there awhile back.

I've mentally bookmarked The Ravenous Pig in nearby Winter Park for the next time I'm down there. Have heard some good things about it.

I'm in for Feb 8th too.

I had a blast at this last year...

Brainfood and Bordeaux - A Cooking Demonstration and Wine Auction to benefit Brainfood

Monday, February 22nd at 7:00pm

What: A Cooking Demonstration and Wine Auction

Who: Brainfood students and Bryan Moscatello,

executive chef of Zola, Zola Wine & Kitchen

and Potenza

Host Leon Harris, anchor, ABC-7 News

When: Monday, February 22, 2010 at 7:00 PM

Where: Zola Wine & Kitchen

505 9th Street, NW, Washington, DC

Metro: Gallery Place/Chinatown or Metro Center

Why: Because you like delicious food and drinks ... and

giving local youth a fun and safe place to build

life skills

Tickets: $40/ticket; $10/auction paddle

Space is limited, buy your tickets now

Burger and a beer (any tap): $10 on Mondays.

Beef Cheek Pierogi. Had these a couple years ago at Lola in Cleveland and loved them. Found the recipe online (for some reason, I can only pull up a cached version right now) from Michael Symon's new cookbook. Never made pierogi before, but the dough eventually worked great-- just needed to add about a 1/4 cup or so more flour than the recipe calls for in order to get a workable dough. I winged the braise, using all wine and no stock. Found the beef cheeks at the Arlington farmer's market this past Saturday.

Also, his Spicy Tomato and Blue Cheese Soup. You might wonder about the combo of siracha, tomato, and blue cheese, but it works. Quick and easy-- the recipe is here.

I like his ideas. I might have to buy this book.

All with some Fog Cutter cocktails (a favorite drink of mine). Use the Trader Vic version on this page.