weezy
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Everything posted by weezy
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Hell's Kitchen with Gordon Ramsay. It's one of the primary dishes that the contestants screw up week after week after week.
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The beef, I know, is typical feedlot beef, but it's pretty good stuff. Choice grade, and occasionally prime. I did get two of the best rib-eye steaks I've ever prepared at home from them. I haven't bought any produce from them b/c I never need as much fresh produce of any single variety as they offer packaged up. I do find that over the course of a year, my membership squeaks by in paying for itself, even if I only go about 6-8 times a year. There are times when I need things in quantity and it's worth it for me then.
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I bet an online raffle could be set up so you could pay for your tix via PayPal, restaurants, wine stores and cookware suppliers could offer gift cards (easily & inexpensively mailed to the raffle winners).
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stachowski merguez lentils homemade refrigerator turnip pickles escarole sauteed with onions in a bit of the rendered fat from the sausage
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grass fed/finished eye of round roast rare/medium-rare, herbed rice and sauteed escarole.
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bison burger with applewood smoked mozz, dijon mustard, on a potato bread roll. Also made some mashed turnips with caraway and sour cream but the caraway overpowered. I was trying to decide between caraway and nutmeg and chose wrong. 2006 Jacobs Creek Reserve Shiraz And there's a honeycrisp apple for a little later.
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Maybe we should shop together. I always prepare the greens right away -- love them fresh! --tand then the beets or turnips wait ....and wait....and wait... patiently in the veggie drawer for me to get to them.
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Had to make some stops after work, too tired to do much, so reheated some rice and black beans, gave it a squeeze of lime and a shot of sriracha. Good enough.
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Not a restaurant meal, but many places such as WF, Dean & Delucca, Balducci's, etc., offer better quality pre-made T-giving feasts to buy that week. Maybe get a small feast and bring it home?
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Cibola Farms pork chop and a turnip gratin. Tasty, but wasn't happy with the texture of the gratin. Need to fiddle that recipe. Pork chop was simply seared in the pan and finished in the oven w S&P and was marvelous. I always have really liked the taste of pork, but this pastured pork takes things to an incredible flavor level. I had to stop gnawing the bone b/c I didn't want to break a tooth.
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chanterelles sauteed in butter with a little thyme and shallot over rice, followed by purple baby bok choy sauteed with some garlic in EVOO and splashed with a shot of balsamic over the remaining rice.
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leftover Halloween candy -- Almond Joys! I put my favorites at the bottom of the bowl.
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a breakfast for dinner for something quick after the trick-or-treaters came thru: fried eggs, sunny & runny applewood smoked bacon turnip greens with onion cooked in bacon drippings ciabatta roll
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Young & Hungry, Washington City Paper - Jessica Sidman Replaces Chris Schott
weezy replied to tcarman's topic in Blog Central
Good luck, Don. I hope it makes you very wealthy. -
With mussels being the main attraction, which even a so-so home cook can easily do reasonably well and cheaply, then IMO a restaurant really has to take it to a higher level. If I can make it as well or better at home for less without much fuss, then it doesn't make sense to search out a restaurant.
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It sounds like the kitchen staff doesn't actually like seafood.
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Ghoultracker Spectacular
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A slice from the Cibola Farms pork roast I cooked over the weekend, reheated, and turnip greens cooked with bacon, red pepper flakes, raisins, garlic & onions. Wish I had more of the greens.
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Open Kitchen in Falls Church has a commercial kitchen that they rent out that comes with a dining space as well. I think there is a $500 or so deposit plus the hourly rate with a minimum of hours. You could actually do all the cooking onsite in that case. If there are littler ones coming, it might make sense to also haul in a big TV and DVD player to keep them occupied. There isn't anyplace for them to play outside and burn off energy.
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I gave up on Yelp after I found Chowhound. Between the poor grammar, worse spelling and over-the-top reviews -- both good and bad -- for what should rightly be reviewed as decent enough but middling restaurants, Yelp was and is a useless tool for me. Now I have chowhound and DonRockwell and feel confident that reading through the reviews of restaurants on these sites will give me a reasonably accurate idea of what to expect at any particular business. And let me just say, thank goodness for that!
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I'd like to go. Hope it's a time & date that I can make it.
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So glad I found this thread. I've been buying my meats lately at the Falls Church farmer's market, but it's great to know there's a place I can get to after work during the week where I can get meats that aren't frozen. And now I'm drooling for that bacon.
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Hi, I'm Weezy. Found this website through chowhound and haven't had much chance to poke around on this site yet, but I'm looking forward to it. I like cooking and eating and being around folks who like cooking and eating. Just saw the info about the picnic today, which I'm sorry to miss, but I'll get to another gathering, I'm sure. Bon appetit, y'all!