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JuneBacon

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Everything posted by JuneBacon

  1. JuneBacon
    This is pretty dissappointing. I think the food at the Majestic has been my favorite in Old Town for a while now. I really like the restaurant as well. I think people have always had problems with the service, but we have never been treated with disrespect like you did. We are going tonight for RW, I am glad I saw your RW reccomendations though. Although I would be hard pressed to not order something that had freid green tomatoes and an egg on it. I'll let you know if it lives up to our expectations.
  2. JuneBacon
    Group buy?!
  3. JuneBacon
    Went back in last night, there was a hand written sign saying that they will now be offering food service at the bar ! They must have heard the gripes of the social media-ers. I had heard rave reviews of the Texas beef sausage. I tried the sandwich with the mac and cheese and potato salad. For $10 it was a lot of food and a good deal. The sausage was really flavorful, and the texture was nice minus the skin which was a bit hard to chomp through. I think it had two whole split sausages on a bun. A lot of food. My only gripe that there is nothing else to on the sandwich except meat. I always like some cole slaw on my brisket or pulled pork to even out the fattiness. I would like to see them be a little more inventive with the sandwiches, offering some direct compliments to the meat. Pickled red onion, pickled jalapenos, cole slaw, tomato... something. Maybe thats just not how a traditional bbq joint is run, but I think the sandwiches would benefit from it.
  4. JuneBacon
    And the breaking news..... http://delray.patch.com/articles/chef-will-artley-readies-pop-up-restaurant-in-del-ray-alexandria Not much substance in here, but you can use your imagination!
  5. JuneBacon
    Saw some news that Will Artley, formerly of Evening Star Cafe, will be hosting a one week only pop-up restaurant in Del Ray. More news coming this week. Pretty exciting stuff for this neighborhood. I, for one, am a big WA fan!
  6. JuneBacon
    Didn't mean to be insensitive to the tuna situation. I thought that was an interesting video. Seems that Japan most likely consumes more tuna than this country. We could make a difference here, but would that make a difference worldwide? ***** Again, I am ignorant! Looks like you are referring to Atlantic Bluefin.
  7. JuneBacon
    http://www.youtube.com/watch?v=Wp9zogDBbO8
  8. JuneBacon
    B A C O N !!!!!
  9. JuneBacon
    I would have to say that if a meal is undersalted at a restaurant, I am usually a bit disappointed. It sort of changes my mood towards the dish. I guess the same can be said for oversalting though. Either way, yes perfectly salted is preferred! And like Don says, undersalting is definitely not a sign of a bad cook. You can't create complex flavor profiles with salt, only promote them.
  10. JuneBacon
    Thanks for the reply! I rinsed the bellies just now and I have some inconsistencies in the texture. I think because they are small enough cuts that they were just taken from different sections of the belly. So some have more of the hard fat and are firmer. I read that rinsing was a pretty key step because the salt is just too much at this point. An interesting thought I had though which varies from any recipe I read, was to impart some sort of bbq rub right before smoking. I know the curing process definitely imparts some of the flavor, but why not add some kind of rub to give the bacon sort of a bbq bark or crust before smoking? I'm going to reseason it, but not vary too much form what I originally cured with. I know not too use too much sugar, as it can burn during the smoking process. I think I am going to stick with the herbs / espresso / garlic salt seasoning. Here are some pics after a 7 day cure. Rinsed and patted dry. I am going to leave them uncovered in the fridge overnight so they can form the pellicule for smoking. They have definitely changed color at least. They don't appear to be "fresh" anymore but are now a little shrunk and darker colored.
  11. JuneBacon

    Bacon

  12. JuneBacon
    That happened to me, so I reduced my photo resolution a bunch. Afterall you don't need a large resolution photo to be a thumbnail. Try that.
  13. JuneBacon
    Didn't see it mentioned, but pink salt is used to prevent botulism. There is no reason to omit it. If you are worried about nitrates and health problems, you should realize that you are eating bacon.
  14. JuneBacon
    Haha, thanks. I suppose I could have searched. Old threads don't usually receive the most attention. Plus I like my title better. I am going to smoke the bellies tommorow so Ill post some pics if anyone is interested! I pretty much don't have a choice in the matter at this point.
  15. JuneBacon
    I am making home-made bacon as Christmas gifts. I was short on time last week so I actually purchased 4 - approximately 2 lb. slabs of belly from Whole Foods. I wanted a whole 10-12 lb. belly from one of my butchers but none of them could get the belly for me until the weekend. My cure consists of pink salt, kosher salt, white granulated sugar, molasses, black pepper, garlic powder, oregano and espresso. I made sure to rub the bellies with the salts and sugar mixture before adding the molasses and spices. I used about 1/2 cup of salt sugar cure with enough pink salt for 8 lbs. as instructed on the package. My question is that I was expecting tons of liquid to leach out of the bellies, which would mix with the salt and turn into a brine to cure them. They have been in the fridge for one week and I am disconcerted with the amount of liquid that has leached out. (Not really much at all) I need to smoke the bellies this week since the holiday is approaching. From what I have read, curing such small slabs that I have, one week should be plenty. My concern still lies in the amount of liquid that has come out of the bellies. I am going to smoke them regardless in a couple of days, but I was wondering if anything I have added (molasses?) may have altered my cure. My only reasonable assumption would be that the organic, free range bellies I purchased weren't pumped full of whatever might leach out of a regular consumer / grocery store bought pork belly. Thanks!
  16. JuneBacon
    I was doubting that they would have a clam and garlic pie, but then menu does have it, fantastic. That is Pepe's signature pie and my favorite.
  17. JuneBacon
    You can't be serious with that name???? Is this his business partner ?!?
  18. JuneBacon
    Its kinda like Good Stuff Eatery .....
  19. JuneBacon
    Attempted robbery at the Monroe Ave. CVS in Del Ray today, helicopters, police and fire scoured the area.
  20. JuneBacon
    Osteria 1909 I have been following them for a little while. It is basically a galley style establishment with a long bar and some some smaller cocktail tables on the opposite wall from the bar. There might be more seating in the rear. They are promoting an always fresh menu in a seperate kitchen from La Strada. I like the concept very much, winecentric and small italian plates. Plus they are open until midnight at least 6 days/week which is unheard of for Del Ray. Will also be open for brunch in the future. Will report on food soon!
  21. JuneBacon
    I forgot to mention that there wasn't a single seat once we got our food. We could have shared a table with another couple, which is almost a must when it is busy. I wasn't in the mood to clean up someone's trash (who left it at the available table) in order to eat my food while dining with a stranger. There are stand-up options by the windows and bar, but again, not standing up to eat my bbq. I am sure the owners are loving the set-up. Hell they sell food when there isn't a free seat in the place. The only staff they are paying are the bartenders and people behind the counters. No other servers.
  22. JuneBacon
    Are you drinking?
  23. JuneBacon
    Re-opened !
  24. JuneBacon
    I have to say the my brisket was absolutley terrible. I will be back, and I am hoping it was a bad batch, or too many burnt ends, I dunno. It was just dry and chewy and flavorless. It should be more like butta. I do like the sauces and the sides. I still don't like the format. I don't want to have to have a "strategy" when going to eat dinner when I could be waited on hand and foot up the street. Nor do I want to have to post up at the bar at 3pm. But that's just me. If my brisket was more than 2/10 I might have a different view of this place.
  25. JuneBacon
    Dug this up: https://www.facebook.com/#!/pages/The-restaurant-sage/200728696674198 " I'm a chef consultant , I open restaurants, I Fix restaurants, I do custom menus, When it comes down to it.....I fix problems! I do it all!!! I come in....do what you need...and walk away to smiles!!!! " Looks like Will Artley is on a consulting gig now, starting with Pork Barrell. Love this guy, and I am not too pleased with the sounds of the new menu items at Evening Star. I will miss the BLT Gnocchi. They would also make me a RIDICULOUS grilled cheese sandwich if I ordered it through the bartenders, bacon and tomato oh my.
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