ad.mich
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Everything posted by ad.mich
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Safeways up and down the west coast used to stock It's It. They are awesome. I had one last summer while I was in California and they are as good as you remember.
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What do we make of this? I make that if I was running a restaurant I'd want to slap two cookies around a scoop, toss it in the freezer, and then sell it for $4-6 too. Everyone else is dead on about the consistency issues that come from fancypants ice cream sandwiches. I think those 99 cent quicky mart ones benefit strongly from the stabilizers in the cookie and ice cream to avoid the firmness issues. Frankly, a really thin blondie or brownie might be the better way to go if you're doing the upscale route. Chewy is your friend.
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The cannoli bar in this town is really really low.
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How Bourbon is Distilled at Maker's Mark
ad.mich replied to FunnyJohn's topic in Beer, Wine, and Cocktails
VW Lot B was $40 6 years ago? I'm going to stop investing in commemorative plates and start stockpiling bottles. -
In New Orleans it is not uncommon to see a heated muffaletta. Sometimes that ends up with toasted bread, sometimes it doesn't. The idea is that all that salty meat needs a little heat to release the oils. In news that isn't the least bit shocking, people in the different camps all think theirs is the proper way to serve it, and others are screwing up a potentially good version of the sandwich. If anything, I think it's a sandwich that hasn't evolved (or been bastardized, depending on your view) as much as other New Orleans staples - heated v. unheated is about as varied as you see. However, you will see the occasional place offer non-traditional versions of a 'muffaletta' where the only familiar elements are the bread and olive salad. I had a half-and-half (fried shrimp/fried oyster) muffaletta once that worked fantastically with the richness of the bread, and the sweetness of the local shrimp really popped around all the salt from the salad and the bivalves. I can still remember that sandwich like it was yesterday and it was probably ten years ago. The danger with the sandwich is that it can be a total salt bomb. Every element on the traditional muffaletta would be the noticeably salty point if it was on a different sandwich. I think that's why a lot of people don't 'get' it - there are very few truly well prepared versions to be found, and a bad one will leave you bloated, uncomfortable, and wondering why you spent the time/calories. I'd say a Philly Cheesesteak is a similar situation.
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Went down there Friday afternoon and the gf and I ate all weekend from our pickups. The green sausage is even better than when I picked some up from Poivrot at the green market. Still meaty but the flavor of the kale and other greens just pops. Awesome. Also grabbed some 4-spice alsatian sausages that were similarly perfectly seasoned and delicious. The kicker was a morning special of a deboned chicken leg, butterflied, stuffed with fois gras mousse, wrapped in pancetta, and then re-tied. We were given some of the braising jus to reheat it in and sliced it like a ham. Restaurant quality stuff and enough to split with a salad and veg at $9 for one. Honestly I was expecting to get gouged price wise but I found things incredibly reasonable. Sausages were $6/lb. A pot of duck rilletes was as good as you'd expect and $5. Grabbing some sides (and a slice of birthday cake) we ate like kings for most of this rainy weekend for under $40. I'm honestly trying to think of excuses to get back down there and explore the butcher case further.
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I don't think a single outlet in Leesburg will do any direct damage to Taylor's domination of DC. It might be interesting if someone opened a Primo franchise in the city proper though. To be honest, after randomly being in the neighborhood and trying Primo twice, I think the difference between them and Taylor is pretty damn marginal. But I appreciate more options to pick up a massive hoagie and the option to get sweet/hot peppers is a nice touch.
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Those Cochon Butcher muffalettas travel really well. But get ready for curses and threats from seatmates if you pull one out without sharing. You can also get the best green onion sausage poor boy in the city (if you're into that sort of thing) next door at Nola Grocery. One thing I should have added about Galatoire's is that (unless things have changed) making a reservation will put you upstairs, while the walk-ins get to be in the action downstairs. Sitting downstairs, having a sazerac or three, and getting elegantly wasted over a three hour lunch is what Friday at Galatoire's is all about. Come early and get one of those downstairs spots for the full experience.
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Good for her. This didn't blow up into the meme it has because people hate Olive Garden. That's been done plenty of times before. People are using it as a chance to snark on middle America. I wouldn't have blamed her if she told the Voice reporter to cram it with a Tour of Italy.
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On top of these other things, employees are all instructed to say "my pleasure" instead of "you're welcome" or "come back again". And they pretty much all say it. Every. Single. Time. It's one of those things you don't notice until you hear about it, and then it feels like you're getting your chicken sandwich from Heaven's Gate Fryatorium.
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To follow up on a few of the more recent comments here -Yes, the FQ Acme is touristy, but it is one of the more reliable casual lunch spots in the quarter. If they must, I know plenty of locals who'll happily eat at that FQ Acme but they'll stick to what they do best. Oysters (raw or fried but especially chargrilled) and crawfish and a perfectly decent gumbo. -That itinerary from frogprince sounds awesome, but for the 'fancy' meal... if you're going to do Galatoire's the true experience is Friday lunch there. Friday lunch at Galatoire's is about as New Orleans as it gets. -The roast beef column for the Time Pic is a great idea for readership because it will just get people fired up - everyone has a different idea of the perfect roast beef poor boy. These people are all idiots though, as the correct answer is clearly finely shredded meat (debris style), dressed but no mayo, and extra gravy. Mahoney's is knocking that style out of the park these days.
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Don, in your response why didn't you include Isabella's now deleted response to your tweet?
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It sounded more like the 'research' itinerary was based around fun places to visit and see friends than to actually study American takes on Mexican cuisine (no Chicago? really?).But it'll be in Georgetown and it'll kill because now those people won't have to commute to Lauriol. And it'll be just slightly more authentic cuisine than Mie and Yu. That part doesn't kill me so much because I grew up on American Mexican food and I actually would love to see someone around here try and step that concept up a bit. Even via small plates. But it's hard to look at this rapid expansion as anything but grabbing the cash while it's there for the taking.
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Thanks Alex!
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Holy crap, say hi next time. I was at Pearl'z on Friday and grabbed takeout from Hominy as well. Pearl'z was fantastic, and I can confirm those Hominy shrimp and grits are a thing of beauty. Ended up going to Husk and it was very good but I don't think it merits the national hype. Also, I had the pleasure of a bartender lecture us about orgeat by telling us that "it would be usually be made with pecans, but since pecans aren't from the south we make ours with almonds." I know he just had it backwards but it still made me giggle for the rest of the weekend, and we said "pecans aren't from the south" in his same snooty demeanor every time we saw them. In a very bizarre twist of fate, I just had an email pop in my inbox awarding me 2 tickets to the Charleston Food + Wine festival tasting on Friday. If any DR posters or lurkers are heading down there this weekend and want them, hit me up.
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This is weird, because when I have ordered the garlic fries at BGR what I have received is an order of fries tossed with whole cloves of roasted garlic. Lots of them. Like, enough to make my girlfriend roll her eyes at me when I order them. Wonder what happened with your order.
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That's interesting, because their 'normal' bacon is anything but thin. Maybe eight slices to a pound? This actually spurred me to call the smokehouse this afternoon. Whlie the website only shows the thicker country ham (whole ones and steak/biscuit slices) options, you can still order the "Tennesse Prosciutto" over the phone.. $6 for 4 ounces. The thick smoked bacon is $6 a pound. The sausage isn't cooked so it isn't available for shipping. Talking to them on the phone is delightful.
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We dined out this year for the first time in a decade. Food was fantastic and the staff friendly and (at least seemingly) happy to be there. My date and I both left wondering if we'd been giving going out on Valentine's Day too hard a rap.
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So I'm playing around with making homemade sausages and it turns out that finding a recipe for a half smoke online is damn near impossible. I found one thread on a meat forum asking for help in trying to recreate the hot half smoke Manger's makes, and that was met with general confusion from people outside the region. Anyone have any ideas? If you have some top secret recipe you don't want to share, I'd appreciate if someone could even steer me just a little bit in terms of spices.
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As someone who lived and worked near the Benton's smokehouse in Madisonville, TN, I'm completely and fully in the tank for anything Alan Benton cranks out. That being said, his hams and (especially) the smoked bacon aren't exactly subtle. My issue is with chefs that aren't treating it like a real ingredient and instead just flop it around as part of the cult of MOAR BACON that is so hip right now. A big hunk of Benton's is great in between something like Bayou Bakery biscuit, but if you're trying to compose an actual dish? Well, everything else is going to get buried. (really though, if you can get to that smokehouse, it's worth a stop. they sell lots of other things besides ham and bacon, including some particularly good sausage)
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Lindsey Kiser of Peregrine wins, and Trevor Corlett of MadCap comes in second. Very cool stuff. Congratuations to the individuals, and to DC coffee in general for dominating down south.
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Straight from the horse's mouth - none at Toki. https://twitter.com/#!/TokiUnderground/status/168572599536848896
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Anyone who wants to be faux upset over the loss of Finn MacCools shouldn't be older than 22. Hawk 'n' Dove is a shame though. And the design fatigue is definitely starting to show in the neighborhood. It made sense to make Molly Malones like Lola's when it was only those two and Lola's hasn't expanded. Now it seems a little weird at best, and you can certainly argue it's a bit lazy.
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Congratulations are in order for the folks from Peregrine and the DC branch of the new MadCap - both crews have individuals who advanced to the finals of the SERBC/Brewers Cup competition in Atlanta this weekend.
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http://www.kickstarter.com/start I got $5 on it!
