scottreitz

I'd love to find nachos that were great, but to be honest most specimens I've encountered absolutely suck. I'm a fan of the individually decorated chip as I think it provides consistency and avoids the "pile problem" When you get to the bottom of a pile you almost always encounter one of two things. Either a bunch of chips with hardly any condiments, or a puddle of oil, cheese and soggy cornmeal that has to be eaten with a fork. I think the best version I've had recently that tops each chip individually is at Los Tios in Del ray. They employ tortillas cut in half (full semi-circle) that are then topped with cheese, beans, and pickled jalapenos. Lettuce sour cream, salsa fresca, and guacamole are on the side. And yet even here the nachos are often soggy and flaccid.

I'm going out on a limb, and saying this thread is only a few lines deep after two months becuase in general, nachos have a tendency to stink. Which is a shame considering all the wonderful flavors they have the potential to bring together.

Say hi next time.

I...

I was quietly taking notes about mid bar...

I thought the same about the tots, hence the quotes. I was wondering what would happen if they used just enough of that potato glue to bind a small dice of cooked potato, and then made them smaller so each one had a higher ratio of crunch.

I love that they are making so much stuff in house. The pastrami was nice, ham, jalapeno poppers, pickles, etc.. but think they could firm up the execution a bit. I think I have to give it another shot

Did you see that grill? Dante's inferno, back of the house. I almost thought they still allowed smoking when I first walked in.

I saw a Cowboy Reuben ($9.50) on the menu at Cowboy Cafe last night that merits attention - it's made with housemade pastrami. I tried to order it, but they didn't have it (presumably because they were out of housemade pastrami).

Cheers,

Rocks

Did you ever get back to try it Don? I went two nights ago. That place has a lot of house made menu items but I've been looking for great Reubans around DC. I thought the Pastrami itself was pretty good, if a little under-salted. It was the first time I'd grabbed a salt shaker in a while. I also wish they had offered a little more meat with the sammy. Was curious if you'd given it a go, or what you thought of the other menu items like the "tater tots"

What about types of grinders. I've got the kitchen aid attachment. And a POS hand me down that sticks to the counter with suction. Both suck. They get clogged with connective tissue and I'm constantly cleaning out the plate, disk or whatever you call it. What are you guys using to grind your meat. I think it's time for an upgrade.

I asked if they plan to have some beer on draft in the future and they said no.

I wonder if they have the same problem as Majestic does. Majestic can't put in taps because of historic flooring that blocks access to the basement. Maybe a similar restriction is binding brabo.

The lemon pickle at udupi palace if off the hook.

udipi has pan too!

I'm hitting passage after hearing that recommendation multiple times. What happened to all the other responses here? There were all sorts of store bought pickle recommendations.

I just got done eating a plain bowl of white rice dressed in nothing but a stuffed red chili pickle my friend brought me back from India. The simplicity made me realize just how awesome these things are. Complex, robust, and powerful. I never eat Indian without them anymore. A lot of the jarred versions I purchase in markets here are a little lame. Very salty, and over powering. So a lot of the time I make them at home.

I'm wondering. What Indian places around town have really stellar pickles. Stuffed chili, green chili, lemon, lime, bombay duck. Has anyone been to a place where the pickles really shine? If not we need to find one.

Scotch Bonnet/habaneros are almost always found at any of our area Asian superstores (Grand Mart, Super-H).

Or you could haul yourself out to DeBaggio's and get your own plants. The rough part of a trip to DeBaggio's is picking among the insane number of choices for tomatoes, basils, peppers, and thymes.

Awesome Polly! My second home is just over a mile from H mart. I'll look harder for them there. I doubt I'll be able to grow my own bonnets on a balcony that gets no sun, but I wonder if DeBaggio's sells Pimento Trees?!

Zoe,

Thanks for the tip, but I'm just not a pre-bottled kind of guy. To me the 4 year wait will make it worth it. Spending the day with a mortar and pestle, fresh chilis, spices, and ending up with magma hot jerk paste to me, is like going to church for others.

Sthitch,

Fresh would be great, but I think dried soaked in water for 30 mins or so would be pretty damn close. Like I said if I can't find it, I think I am just going to buy a few jars of allspice, wrap the whole seeds up in foil, and throw them on the burner. Should be close, but we'll see. Maybe I'll get lucky and find the elusive pimento

I realize the heat of summer is far away, but I've been trying to do this every summer for the past 3 years, and never seem to get around to it. I loved the jerk chicken I had when I was in Jamaica years ago, and since I wont be going back for many years to come, it's time to bring it home.

To do this properly though I need two things that have proved pretty elusive in the past.

1. Scotch Bonnet Peppers
2. The branches of a pimento tree

The first shouldn't be hard...I just never seem to see them when I need them. I was hoping some hot head in here would know of a place that carries them regularly. The second has me totally trumped. If I can't find them I'll just burn a bunch of allspice in the coals, but I doubt that will be the same. Where does one find the branched of the almighty pimento tree?

Give me 1 and 2, a case of Red Stripe, a bottle of Appleton estate rum, and some hot humid weather, and I'll be singing Buffalo Soldier all weekend long.

I would like to be on this list as well if it is a possiblity

We generally braise in an oven at 270; given the length of braising and the boiling point of water I'm sure we've hit that mark many times. Sounds like good advice to me.

The colegen turns to gelatin, and is the most delightfull stuff. I think someone else was asking about things drying out. According to McGee its all in the speed you heat your meat. Different protiens coagulate at different temperatures. Meat in boiling water will climb from 130-to-150 so quickly that all the protien types coagulate at the same time squeezing all the love out of your braise. A slower temp increase unfolds the protiens more gently and retains moisture.

Has anyone thought of asking Ruta how he does it?

I tried for my piece on DCist. He's not talking..his waitresses arent talking...nobody's talking. If you'd like a good start I assert that I got close, but would be foolish to think I produced a duplicate. Either way its definilty the best chicken I've ever had at my home. If you get close yourself...I'd love to know how you did it.

http://www.dcist.com/archives/2005/05/25/e...nic_chicken.php

What if you're not a baker. Where does someone in DC go to procure some kick ass cookie action?

Ahhhhhhhhhhhhh!

I was thinking of the food cost, to the cost charged for a dish. Not all the other items.

and now I look stupid

The current Washingtonian (can't find a link online) has a little sidebar in which Cathal Armstrong breaks down the price and cost of an average dinner for two in the tasting room.

Average bill: $250.

Average profit: $13.

Wow!  I'm no accountant, but I'm pretty shocked that the numbers come out that way.  (Or, at least, can be made to come out that way.)  The sidebar itself itemizes the costs specifically, and is good for a quick read next time you pass a newsstand.

I'd love to hear a restaurant manager weigh in on that one. I don't know how they'd stay open.

Does CK serve brunch on Saturday or just Sunday?

Saturday is supposed to be MUCH less crowded

Pan sear and deglaze with red wine....

re-sear to rebuild the crust and poele it with butter and rosemary for a foamy butter accent on the plate....

I think an eating in for DCist.com is brewing. Perhaps its time to take a break from the burger quest and head over to circle bistro.

I'm pretty sure a number of you came over to DCist to leave your comments on my burger article. Thanks for your input. I thought you might like to know that we've started going out and trying them all. It's quite a mission.

There's a post to kick things off today http://www.dcist.com/archives/2005/11/15/i...of_bovinity.php

and if you're really a freak, you might get a kick out of my photo montage that I'm keeping on the side for the fun of it. http://www.flickr.com/photos/scottreitz/sets/1364444/ If you like burger porn this page will be for you. All of the pictures will be labled with the restaurant, and if you've sampled any of them I invite you to comment below the photo. I can use your feedback for the final article declaring DC's best burgers.

Fresh White Winter Truffles (Tuber magnatum) are in season.....and I let Al Tiramisu provide them last season. It's not enough dammit! I want them in my home. Where in DC does one go to purchase this elusive delicacy?

Went last night....kinda disappointed. That picture of a thick juicy burger on their website is downright misleading. Had I gone expecting an In and Out burger I may have been less disappointed. I can confirm the inconsistency with doneness. I ordered one and got well done, ordered a second and got medium, ordered a third specifying medium, and got well done again.

The kids cooking those patties need a timer, and a lighter hand. I agree that they smash all the juicy goodness right out of the poor things. That said with all the sauces, and good toppings the damn thing is pretty tasty. Order one plain though and you'll see these burgers (if your expecting more than fast food) come up a bit short.