tfbrennan

"Who wants soup ... and ice cream??" Those with dental fillings beware - Coldstone pairs with Soup Nazi

For those who've read the article, are the details important? Time in oven, thickness of steak, etc.?

And do you see where you can buy them? Sharper Image! Is it April 1 somewhere, like the newly-discovered Gliese 581 c?

I read that Jerry's is moving next month about 2 miles to a spot in a newish shopping center (Vista Gardens Marketplace) at the intersection of Rts. 450, 704 and Lottsford Vista Rd in Lanham/Bowie. The article says 10K sq ft, 3 dining rooms and a carryout.

Nice save. You know how we think.

For the past year or so, I've used the Toddy cold brewing system at home. My wife, who is bothered by coffee's acidity and to a lesser extent, caffeine, believes the claims that this system results in less of both. She also brews tea with it, so we've got containers of both concentrates in the refrigerator. We simply boil water in the morning and add it to a few ounces of concentrate in our mugs, the ratio of water to concentrate depending on our respective preferences. A review of the Toddy system

Only thing better for Dan would be his ultimate fantasy, "Rachael Ray's the Steaks."

My old chimney starter recently bit the rust (sic); today the UPS man delivered my new and improved one -- cone-shaped grate for speedier ignition, thermoplastic handle, aluminized steel (whatever the hell that is). Although I grill year-round, spring has now definitely arrived.

... and on DC's card, Donna vs. Kliman: Reliable Source: A Scorching Response to a Food Critic (Cue Michael Buffer?)

per their websites: $10.99 at Corridor Wine in Laurel $9.99 at Beltway Fine Wines in Potomac

How about adding the OCD of spinning the UPC's around forward for quicker scanning? You would think I was a former cashier, but no. In years of doing this, no comments from any cashier, but I like to think I'm getting silent appreciation. Maybe I just scare them....

Post Extra review

Well, then. Please, if you will, share your calette du boeuf/deckle/spinalis dorsi knowledge.... (We aspire to be worthy.)

Not until summer? And you hold yourself out to be a Canadian? Hmmmm....

from Jeffrey Steingarten, It Must've Been Something I Ate, New York: Alfred A. Knopf, 2002. Pp. 453-4: Later, a colleague offers to treat Steingarten to the purchase of the spinalis; they pick up a seven-rib section at Lobel's, asking the butcher to remove the spinalis in one piece. It measured about 7 by 11 inches, and 1 1/2 inches thick at the center. They grilled it.

To Dan: Yumm-o! Love, Rachael Ray Gus seems to have answered you already.....

Inspired by Zora's post but wanting to keep it simple, I found a recipe for crockpot pozole using country style pork ribs. Christmas Eve morning, put the simple ingredients in the pot, and after picking up my parents at the airport, served what I learned was a traditional Mexican (Mexican-American?) Christmas Eve meal with crusty bread. A virtue of the dish is that each person could spice it to their particular taste with different salsas and hot sauces. Also cut up some avocados and (still-surviving) cilantro from a container on the deck for toppings, and everyone was happy. (Kept the theme going later that night with some Aztec hot chocolate from a recent Post recipe). Thanks for the tip, Zora.

Never been to Bloom, but FL did give one to North Laurel/Scaggsville. I think I saw it on my way to Smokey Hollow BBQ. I may try one just to play with the handheld scanners....

Domino's has scarily rolled out on Halloween its "Brooklyn Style" pizza. BOO! Oops, wrong thread; just for contrast's sake.

All right you Laurel Rockwellians (yes, you, TJaehnigen), any reviews of Red Sky Steak and Fish House on Route 1?

Hearty second to that recommendation. Yesterday, we picked up two Prime bone-in ribeyes (16.99/lb) and a Prime strip (27.99/lb) there. Cut as we waited and to our size requests, the aged steaks were absolutely superior. Our 12 yo son devoured the 12 oz. strip and we had the ribeyes, each over a pound with the bone. The "Cowboy" ribeye may just be my new favorite cut, topping the NY strip. I think my wife and I will get both next time and switch at half-time. I would disagree with a previous comment re. small selection. While display case is small, they've got it all in the back or by special order, from hanger, tri-tip, chateaubriand, Colorado lamb, veal, pork, salmon, tuna, sausages, etc. to ostrich, Wagyu beef, whole suckling pigs and lambs, pate, caviar, whole aged beef brisket, Long Island duck, So MD stuffed ham and, for the holidays, Turducken! I asked where their baby back ribs came from, and the butcher on duty said Denmark, so nothing unusual there, as it seems the majority of baby backs sold around here are Danish. Technically in Gambrills, just east of Crofton and west of Annapolis, its at the corner of 450 and 424, about 2.5 miles north of Rt 50 on 424.

How long will it keep? I made some this summer, and although I think I've read it'll last only a relatively short time, we're still using it. Seems to be just fine. I've got 4 or 5 plants ready to be used for more, so am wondering if I should freeze some of the excess, or do something else....

As Dan notes, earlier this summer were some posts re. cooking steaks directly on the coals. I have done it with strips, and as this link (Julia and dirty steaks) upthread reveals, George Germon of Al Forno used ribeyes. Germon doesn't even trim the fat, and combined with the rich marbling of the ribeye, the resulting smoke infuses the steak with great flavor, in his opinion.

El Presidente cocktail (rum, vermouth, orange curacao, grenadine) .... Now all I need is a good cigar......