tfbrennan
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Everything posted by tfbrennan
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Alton Brown's new Good Eats episode combines some things discussed on a couple of threads here. First, he "dry ages" a porterhouse (although I agree with Dean's more apt characterization below) in the refrigerator for 4 days. He then cooks the steak on a grill under a chimney of coals for 90 seconds per side in an effort to replicate a steakhouse broiler. He finishes the steak over the chimney for a minute per side, where Dan and others have cooked steaks. AB's "Dry Aged Chimney Porterhouse" Disadvantage noted by commenter: only room under/over the chimney for one steak at a time.
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Grilled Cheese Sandwiches And Tomato Soup
tfbrennan replied to Al Dente's topic in Shopping and Cooking
I agree with the ladies in your family. I do it that way, and on a nonstick griddle over medium heat, cheddar oozes and bread nice and golden brown in 5-7 minutes, I'd say, flipping once. -
perhaps he was "inspired" by NYC's burger joint Stand's toasted marshmallow shakes recipe in Gourmet ('07).
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Because they have no idea how long it will take you get there? Do you really expect them to tell you, "If you arrive in 20 minutes, I now estimate the wait will then be 45 minutes, but if you don't arrive for 40 minutes, I now estimate the wait will then be 60 minutes"? Goodness only knows what will happen between now and whenever you arrive to affect the wait you ask them at 6 pm to be able to predict. Being advised a place is booked until a certain time should give you all the info you need to decide whether you want to attempt it. So unless you were given an attitude, I vote not dickish.
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America's Dairyland close to legalizing it: Wisconsin State Journal April 23, 2010 "A bill that would allow the sale of raw milk passed overwhelmingly in the final hours of the Assembly's session. The Senate had already passed an identical version of the bill, meaning it now heads to Gov. Jim Doyle. The Assembly voted 60-35 in support of the measure, which authorizes a dairy farmer with a grade A dairy farm permit to sell unpasteurized milk directly to consumers on the farm. Farmers would need to obtain raw milk permits from the Department of Agriculture, Trade and Consumer Protection. To sell unpasteurized milk, a farmer needs to keep samples of it, maintain records of each sale, and have the milk tested for Salmonella and other disease-causing microorganisms. Dairy farmers must also provide certain information both on a sign where the milk is being sold and on the label of milk containers, including that unpasteurized milk can contain organisms that cause diseases."
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How well do people do with sommelier these days (the word, not the person)?
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like so....
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Pizza - The Best Methods And Techniques to Make it At Home
tfbrennan replied to alan7147's topic in Shopping and Cooking
Recently I used a similar technique with good results -- fry the dough in a cast iron skillet, then remove from skillet, top, and finish in the oven (not broiler). Alex Guarnaschelli's skillet fried pizza with roasted mushrooms and charred broccoli rabe pesto The pizzas (two 12") charred nicely in the skillet. -
Last summer, Tom S. reported Penn Quarter location would be opening July 2010 (link).
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Dining Near FedEx Field
tfbrennan replied to keithdcil's topic in Washington DC Restaurants and Dining
Jerry's Seafood: either Lanham (original, smaller) or Bowie (nicer space) locations. -
On occasion, the highlight of which is Don and Michael's enthusiastic serving style....
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My reason for mixing fattier chuck with leaner sirloin is to end up with a grind of about 20% fat.
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Check out this DR thread from a while back, beginning at post #6 Hamburgers I've used a roughly equal mix of chuck and sirloin to good effect; interested in trying brisket per Bucher's comment in this week's NYT article. The Perfect Burger and All Its Parts
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Per their website: Using Your Cast Iron Grate for the first time Rinse with hot water (do not use soap), and dry thoroughly. Before cooking, apply vegetable oil to the cooking surface Once the grate is properly pre-heated, you are ready to cook. Happy belated Canada Day, by the way.
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Not fond of double lines for new content -- takes up twice (right, Jake?) the space on the page. If for some reason I wanted to go to beginning of topic, a.k.a. "old content," from new posts, I could simply scroll up or click on first page button. (I add a toast of thanks to you, Don. Hope the new "drink-when-someone-grumbles-about-the-upgrade" DR drinking game hasn't taken too much of a toll on you. Go easy on the acetaminophen....)
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Entertainment for next DR picnic is now lined up.
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We've had dinner there with our 15 year old.
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Not had any experience with Restaurant.com coupons but see that $25 coupons at some restaurants, apparently usually $10, are $3 with promotion code "SAVE."* Same deal through Borders Rewards Perks link to that site, by the way, though discount there is automatic. Going to try them at KBQ, where conditions are $35 minimum tab and 18% pre-discount gratuity; therefore savings are not as great as one might first think, but 45% savings on $35 tab is still good. ($35 food + $6.30 tip + $3 cost of coupon - $25 coupon = $19.30 total cost. Don't expect you can combine coupons, so savings % would decrease with higher bills.) Doesn't seem to be exclude takeout but am not positive about that. Perhaps also Cuba de Ayer.... * ETA: don't know when this particular deal expires but the Borders one ends 3/31.
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The Food Network site also has her recipe (link: "Recipe courtesy Nongkran Daks") but it calls for 1/4 lb rice noodles instead of the 1/2 lb listed in the above version. The only other significant difference between the recipes is that the FN version calls for 5 tablespoons of Pad Thai sauce, while the Gastronomica one calls for 1/2 cup, which is 8 tablespoons. Typos, or did FN modify her recipe to increase the protein/noodle ration to appeal to stereotypical American preferences? But then, it's not her recipe, is it?
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No, you just didn't go far enough. It's another 2 miles east on 450 toward Bowie from the Home Depot you must have been at (Vista Gardens shopping center at intersection of 450 and 704). After crossing 193, it's a right at next light onto Fairwood Parkway, then left into shopping center anchored by Safeway -- KBQ is just right of midpoint of center, next to a wings place. Incidentally, the map on their website is not quite accurate. It places KBQ about 2/10 of a mile farther down Fairwood Parkway than it is. (If you'd like a satellite view of area, Google Maps' is pre-construction while MapQuest's is current.)
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#1 had cookbook published yesterday. March 16 book signing at Ceiba (her brother is a co-owner) but she reports it's full.
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Don loves to give test tickle-ular exams.
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From a couple reviews, CommonWealth serves them but I don't see them on their online menu.
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Cos repeated this on Meet the Press this morning, perhaps also as a result of Obama asking "What's a half-smoke?" after he entered Ben's.
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Clandestine bar tending ingredient -- I love it -- who knew? From today's Spirits column: "Instead of celery salt, I use a few dashes of my latest favorite ingredient, celery bitters, which are made by a German company called the Bitter Truth and will soon be legally available in the United States. (A bartender tells me it has yet to be approved for sale here.) Many of the finer bartenders in Washington already use them, and there are shops in the area that sell them clandestinely."
