Jump to content

weezy

Farmers Markets Forum Host
 View Profile  See their activity

  • Posts

    1,356

  • Joined

  • Last visited

  • Days Won

    18

 Content Type 

Everything posted by weezy

  1. weezy
    I don't live anywhere near there. I've been there all of once b/c it's a hike all the way around the Beltway for me.
  2. weezy
    Why not Grapeseed?
  3. weezy
    I've got a large standard refrigerator, but since I have a small chest freezer in the unfinished part of the downstairs (so only 15 steps away), when I replace the fridge, I may get a commercial 48" wide refrigerator-only. Not sure on that but definitely keeping that as a possibility.
  4. weezy
    Paisano's is my go-to delivery pizza order as well. As JSnake says, it doesn't match up to the finer local pizza joints, but those places don't deliver to me (and are too far away to make it worthwhile to GrubHub or whatever delivery service). I typically get their Greek pizza. It's a good balance of ingredients, a decent sauce, not so much salt that I blow up like a pufferfish the next day, and the crust is tender and yeasty without being like white bread (although I've had it a bit overcooked from time to time). I've also stopped in for pickup a couple of times and the Annandale location is clean and the manager there is a very positive guy and the staff doesn't walk around with scowls on their faces, so my take-away is it must be a decent enough place to work as well.
  5. weezy
    But what's the verdict on the crabcake wars?
  6. weezy
    So, I guess I was the only one there :-) Actually, according to some folks I heard generally in the crowd, it wasn't a very big turnout today, but I think the MCM and the Redskins game both contributed to that. It was an interesting afternoon, but all in all, I don't know if I'll go again next year. The exhibitors were skewed heavily to the hot sauce contingent. Maybe I got turned around and kept going through the same 2-3 aisles, but it seemed like hot sauces were 30% of the vendors. The tasting area had some hits and misses. Smith & Wollensky did a beef tartare with potato chips that I didn't care for a bit -- very fatty beef without much counterpoint that i could taste and potato chips that might as well have been out of a grocery store bag of Lay's products, so lackluster. Nage, however, did a wonderful braised beef on brioche with a horseradish sauce. Definitely made me want to check it out in the future. Range also had an interesting, tasty dish with beef heart. And Hank's Oyster Bar was serving raw Maine oysters on the half shell, very mild and not briny. But I was disappointed that the advertising made it appear that Del Campo would have a booth, but that was simply a listing of the better RAMY members, not who was actually serving at the show.
  7. weezy
    that, I just don't know. Worth a phone call to find out. Maybe the butcher in Eastern Market can get one for you?
  8. weezy
    Directed to you.
  9. weezy
    You can probably order one through Stachowski or the Organic Butcher in McLean.
  10. weezy
    Cheftestants announced for Season 13 and there are 3 local chefs to root for: This season's cheftestants include: Karen Akunowicz (Boston, MA), Angelina Bastidas (Miami, FL), Carl Dooley (Boston, MA), Garret Flemming (Washington, DC), Jeremy Ford (Miami, FL), Renee Kelly (Shawnee Mision, KS), Phillip Frankland Lee (Los Angeles, CA), Marjorie Meek-Bradley (Washington, D.C.), Kwame Onwuachi (Washington, D.C.), Amar Santana (Orange County, CA), Grayson Schmitz (New York, NY), Jason Stratton (Seattle, WA), Frances Tariga-Weshnak (New York, NY), Isaac Toups (New Orleans), Wesley True (Atlanta, GA), Giselle Wellman (Los Angeles, CA), and Chad White (San Diego, CA & Tijuana, Mexico). New season starts airing in December
  11. weezy
    Cooked breakfast mostly in the new kitchen today (the toaster oven hasn't made it downstairs yet). Loving the new hood, all the lighting, getting used to the induction burners.
  12. weezy
    There is a Honey Pig on Columbia Pike still. I think the karaoke place that they own is the one on Markham, but I'm not positive.
  13. weezy
    I think all cooking operations will be moving into the new kitchen this weekend. I still have to install a backsplash but will rig up something in the meantime (probably foil and painter's tape) behind both the sink and the cooktop. Looking forward to getting things underway in there.
  14. weezy
    olive tapenade and chevre for the flatbread crackers, make a baked spaghetti with the tomatoes/red sauce/garlic/mozz/parm/sausage
  15. weezy
    My budget didn't allow for all new appliances, so I got a new oven and induction burners and kept the fridge & D/W. When I replace my current fridge, I'll want a counter-depth refrigerator. Also, I went with a 30" single-bowl sink. Love the size generally, but I bought one that was too deep and I can see it couldmight be a problem for my back. I'll have to get a rack for the bottom to elevate whatever I'm scrubbing to a more comfortable depth. Loving lots of task lighting but am having those lights put on a dimmer so it's not landing-light bright all the time.
  16. weezy
    I think it's a geographic thing as well -- quick serve does better in places where drive-thru windows aren't an option, fast food will stay strong in a suburban car-centric model.
  17. weezy
    With the kitchen remodel having hit the stage where it's problematic to cook at home, my sister and I went here for breakfast this morning. 2 Berner rosti (basically a giant hash brown with onion, a little ham, with cheese and a fried egg on top) and 2 large coffees came to $25 and change. The rosti came with two slices of very nice walnut raisin bread and an orange wedge. A bit underseasoned but a few shakes of salt fixed that. I would have liked the egg runny, but I think that it's the default to cook it through; I should have specified when ordering. It was far too much food for one serving but we ate it all anyway. I think we're just going to have dinner about 4:30 and skip any other eating. They're having their Oktoberfest this month with specials in the cafe thru the month (today's special was a currywurst breakfast, and a pork schnitzel later in the day). The Columbus Day weekend will have a lot of specials, traditional music, free pretzel if you show up in Swiss/German costume, etc.
  18. weezy
    Sink/disposal/faucet and water hookup today. Unfortunately, the cold water valve fitting for the faucet has a slow leak in it, but it's usable as long as I keep a bucket under it. And i have to use it, as the water to the old kitchen has now been cut. So we're cooking/eating upstairs, then carrying dishes downstairs to wash, then back upstairs to store while everything else gets finished. I ordered off Amazon and I hope the manufacturer lives up to the rep points on the website. The next 7-10 days are going to be the worst of it, as the working appliances will be split between old and new kitchens and finishing-up work is going on with the floors, trims, handles, etc. But that's a very small window of disruption as these things go.
  19. weezy
    there's a Thai place (or was a couple of years ago) upstairs in the strip mall that's okay, a McD's or Wendy's (don't remember which), and a sports bar (Brion's Grill) with typical pub grub
  20. weezy
    Report from my boss who stopped in last night: beautiful room, service fine for taking care of the table but the server is not knowledgeable of the wines, food wasn't tasty (he got fish tacos and said they were bad but not spoiled bad).
  21. weezy
    Pull out some of the broth and cook the Andouille in that and then reduce the liquid before you put it back into your batch. That will help carry the flavor throughout
  22. weezy
    Collards and turnip tops are my favorite greens -- but I don't like the turnips themselves, so the collards are much more useful to me. I'm glad it's getting to be the season again. I typically do mine with some bacon and sweet potato chunks in there to help balance their slight bitter flavor
  23. weezy
    Countertops installed and the floor is halfway done. I ended up going with River White granite for the counters and they're gorgeous - unfortunately, they don't photograph well. The sink isn't hooked up yet, but thanks to all who mentioned the 30" single bowl sink. I love it already and haven't even tried to use it yet.
  24. weezy
    I've been doing whey protein & frozen fruit smoothies for my fasting days, but it just seemed so cold and damp tonight that I couldn't stand the thought of a shake for dinner. I had gotten some of the shirataki noodles after reading this convo a couple of weeks ago, so I pulled them out and rinsed/dried, and then added some defatted homemade chicken stock and dried herbs and called it noodle soup. Definitely will be doing that again, but I'll doctor up the broth a little more next time. Still, a pretty satisfying dinner for ~50 calories is amazing.
  25. weezy
    Roberto Donna's table for eight, because it's only midweek and you have to buy tickets well in advance and in pairs Any of the Chinese restaurants up in the Wheaton area b/c it's so far out of my way
×
×
  • Create New...