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weezy

Farmers Markets Forum Host
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Everything posted by weezy

  1. weezy
    That's a hone. With use, the metal on the knife's edge rolls over a bit and using a hone straightens it back out. I typically hone my knives every 2-3 uses. it doesn't remove any metal, it just helps the blade hold the edge between sharpenings. Stropping is a finishing technique for a sharp edge to take it to an extremely fine/razor finish, typically done with a leather strap/strop (hence the name) or a buffing wheel, sometimes using a jeweler's rouge, which is an extremely fine-grained paste. Rarely used knives, even 20 years old, are definitely worth re-sharpening. I can't imagine that they are beyond repair unless the only use has been hacking bones and rocks or the handles have rotted off. Your knives probably just need a good sharpening. Now, if you're really hankering for some ceramic Japanese knives just because, I won't begrudge you some sexy new blades, but I can still sharpen up your current knives so you can gift them forward when you get the Japanese blades.
  2. weezy
    Caps are going thru their typical mid-season slump lately and it's been painful to watch them lose to teams they should beat handily. But it's a long season and the all-star break is coming up to give most of them a chance to recover, rest and re-set for the push to the playoffs.
  3. weezy
    A friend of mine just opened Soupe des Artes, 1635 Clark, Montreal. She's been in the biz for 30+ years in one form or another and is a fine, fine chef. Soupe des Artes has a Facebook page and you can see what she's got on the menu for the day. I haven't been here, but I can vouch for her cooking generally.
  4. weezy
    George McPhee became general manager that year -- he's currently GM at Vegas, taking them from a first year franchise to the Stanley Cup Finals in 2018. Also a coaching change to Bryan Miller. I didn't know about the coach, but I suspected (had to confirm via Google) that GMGM came on board around that time.
  5. weezy
    I'm going to a semi-potluck brunch for Christmas Day, so I'm bringing a bacon & spinach quiche for a savory, and I made Ina Garten's sour cream coffee cake for a sweet. This is a new recipe for me, but it smelled delicious cooking and when I licked the spoon, I really liked the batter.
  6. weezy
    The faceoffs aren't terribly out of whack, 44/56, but of course you want to be on the winning side of that percentage. You'll see more hits by the team with less puck possession -- they're the ones trying to force a turnover and get possession back, so being on the low side of that number means you're the one controlling play. With the shots blocked, that's due to Caps taking so many more shots on goal that Tampa had to deploy their bodies to try to stop them more often.
  7. weezy
    Had an office lunch here yesterday. The food was merely passable but what was telling was the lack of staff. One person was hostess and waiting tables, with the bartender doubling as runner/busser/water guy. That was the full FOH staff. The food did come out together, although my chili was lukewarm, but others got salads or sandwiches, so it wasn't so obvious that the BOH was understaffed. Also, the heat was turned down so low that almost all the guests kept their coats or at least their scarves on, pulled over their shoulders. I expect we'll be hearing of its demise in the not-distant future.
  8. weezy
    Lunched today at the Springfield location and it missed on several points. Got 1 each of my three favorite tacos: Hail to the Hog (bbq pork belly), Ricky Bobby (brisket), and Vic Fil-A (fried chicken). the bbq pork belly was drenchingly oversauced and the pork belly itself so overcooked that I couldn't chew through it. the other two tacos were oversauced as well, but not to the point of drench-ness, but they were also over-filled to the point that every bite pushed a gob of fillings onto my hands. Since they were double tortillas, I took the second one and refilled with half the stuffing so that I had a proper ratio of innards to outies, but with the oversaucing, they were still pretty gloppy so the flavors didn't shine.
  9. weezy
    Carlson did some fine , fine work last night capping things off with the game winning goal. But as nice as that goal was, the really sick goal was TJ Oshie's second one:
  10. weezy
    You're welcome, and thanks for bringing the supplies and the tablet! BTW, anyone need masa harina? I've got lots and lots of leftovers, more than I'll use in any reasonable amount of time ( the Milk Bar corn cookies use some in that recipe).
  11. weezy
    You're welcome. So glad you came!
  12. weezy
    Too busy eating them! Sorry.
  13. weezy
    Just FYI, for all their winning, the Caps haven't had their full, healthy roster on ice one time thus far this season. Tonight's game will be the first time ALL the team will be healthy and ready to hit the ice. Coach Rierden is keeping the Oshie-Kuzy-Vrana line together because they have created some great chemistry, and Backstrom will be centering Ovechkin & Wilson. Puck drop at 7:00 tonight.
  14. weezy
    The photos are in reverse order. I think it was a pretty successful attempt by a bunch of newcomers to the process. We tried two different types of masa, one with less lard and spiced with cumin, chili powder and onion powder, one with a lot more lard (2 cups compared to 3/4 cup for the first dough) and unspiced. The spiced masa was tastier, but the texture of the lardier one was very nice. In future, I'd probably split the different on the amount of lard and definitely add the spices. The fillings were pork with a mild red chili sauce that was tasty but a bit bland, and the other was supposed to be a chicken verde that I had a total brain fart on and ended up winging the sauce with a can of fire-roasted Rotel, a juiced lime, chicken stock, about 3/4 cup of chopped cilantro. Had the gang taste test and we all felt it was rather meh, so tarted the whole thing up with another juiced lime, a big pinch of salt and about 2 tablespoons of siracha. The chicken filling was definitely the winner of the two once the tamales were cooked. the Instant Pots did a great job, 20 minutes after they got up to pressure, and we ended up with maybe 85-100 or so tamales. 2 and 1/2 InstantPot-fulls. So, no single "perfect" tamale, but certainly the knowledge to make some really great chicken ones in the future. Many thanks to the participants. A lot of fun, a lot of learning, a lot of good food and camaraderie. Oh, and Eric's bringing the tablet was invaluable in this process, special shout-out for that (what model / size is that, btw?, I think I'm in love with it).
  15. weezy
    "'Wonder Woman 1984' Trailer Released - Parts of the movie were filmed at Alexandria's shuttered Landmark Mall" on alexandrialivingmagazine.com The Trailer:
  16. weezy
    Caps finished their California road trip / west coast swing undefeated. That's the first time in franchise history. All four games, all played without Backstrom and some without Hagelin, but Hags was cleared to play again and made his presence felt immediately. These guys look even better than the Stanley Cup winning team. Carlson is one of the league leaders in total points while being the leader in time on ice for the team and still playing stellar defense. #JohnnyforNorris. Ovechkin is currently on pace for another 50-goal season. Kuzy is contributing every shift. They are just a joy to watch right now!
  17. weezy
    I think some start with pouring boiling water on them and some start with room temp water. I say we go with the boiling water, and once they're sufficiently soft, we can move them to cold water for safe handling.
  18. weezy
    looks like 1 pound of lard total, 10 cups of masa (4.5 pounds) and 100 - 120 corn husks (according to Google, there are 80-100 husks in an 8-ounce package, so 12 ounces of husks). Thanks so much for doing this!
  19. weezy
    https://www.food.com/recipe/traditional-tamales-pork-15286 This is the pork tamale recipe I plan to use, and I have everything for this except the masa harina, lard and corn husks. I don't have the red sauce chilis that are in the linked recipe inside the link I posted, but I have the rest of the ingredients. So it looks like a one-stop shop to pick up all the ingredients. https://www.epicurious.com/recipes/food/views/green-chile-chicken-tamales-108055 This is the green chile chicken tamale recipe, easy enough with the rotisserie chicken.
  20. weezy
    I'm not sure, either! My recipes are at home, so I can post them / links to them later today and let you know what I have / don't have yet, and we can go from there. I guess, bring your preferred libation. I'll have iced tea made. And something for snacking because it will take a few hours before we've got tamales ready to eat.
  21. weezy
    Me my sister Daniel +1 Eric Steve +1 Kate (late) DIShGo So, 9 so far, still room for a few more.
  22. weezy
    thanks for the shout-out, Don. FYI, I do not sharpen CutCo knives. They have a D-shaped serration that makes it useless for standard hones to work on them. However, the company does sharpen for free, just S&H to send them back & forth.
  23. weezy
    I'm in Annandale inside the Beltway between Braddock & LRT exits. Still figuring that out. Since the fillings have to be cooled, I think I'll need to make at least one of those the day before. I can do a second in the Instant Pot that morning. So off the top of my head, that leaves the masa or masa harina, lard, corn husks, and then things for us to nibble on b/c it takes a couple of hours for the tamales to steam cook.
  24. weezy
    Okay, we'll make a go of it on the 8th, say arrive 1:30-2:00 ish and go from there. I saw a good looking pork filling recipe, but wondering if we should do a chicken as well? Me my sister Daniel Eric Steve Kate (late) Anyone doing a +1 or more?
  25. weezy
    Giving this a bump, but it seems there isn't a lot of interest right now. Would a weeknight be better, since the holiday weekends are filling up? Or just save it for later in the season, perhaps the weekend before the Superbowl?
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