JuneBacon

Not based on anything other than from personal experience, but I think a decent percent of chefs fall into cooking from troubled upbringings. It may be a rebelling against the man persona that got them there in the first place. So I guess its sort of an expression that they don't wear a suit and tie to work, so they can have tattoos and body art applied and showing at all times.

That and young chefs are a bunch of hipster doofuses.

Quinoa and Coarse Bulgar with leeks, shallot, ginger, garlic, olive oil, roasted sesame oil, sweet potato, salt roasted beets, spinach, cremini, and a red, orange, and yellow pepper.

I'm still mad about this (for him). He actually cooked and was clearly the most precise throughout the entire competition. That show has always been flawed in my opinion since they don't "chop" the finalists based purely on the dessert round. The almost gave the competition to the other woman because she was most improved. That's not a winner in my book. That sloppy-ass frittata was disgusting looking.

Had a wonderful night at Orso last night with friends. I recommend the chefs "bar" situated around the pizza oven. The guys working the line are entertainment enough, but being right in the action is a fantastic way to enjoy an evening.

I think the most underrated part of this restaurant is quality of product. Chef Will could easily produce this food with grain fed beef and sysco mozzerella and make a nice profit because of his giant fanbase, but instead he chooses products like top rated american wagyu and mozzarella straight from the homeland. This is really what makes his food special.

We started with a green salad of arugla and duck proscuitto and smoked blue served with a foie gras mousse crem brule. Not pictured

Then a poutine with braised wagyu short ribs and Im blanking on the cheese.

Lamb belly over warm farro and hericot vert salad.

The always popular WA gnocchi with crispy proscuitto and pumpkin.

Braised Pork Belly over cheesy polenta and demi glace.

And on to the pizza:

And the deal was sealed with my heart with this light doughnut topped with whipped nutella.

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Weird that this has become an international news item.

Yeah, pretty sick of it at this point. And not a single party is really coming out in the negative. All this press is good press for everyone !

Need to subscribe to this for when my wife hits 38 weeks.

The Russians are coming !

Wait, but why did you not end up making a reservation ?

I liked it. Seems to be some good talent unlike the past few seasons. Carla Pellegrino looks like a real housewife of XX mob wife. Those lips

Meanwhile Spike is not only on Next Iron Chef (AGAIN) but he is back on Bravo on Life After Top Chef. This guy can't get enough.

I'm having a big ass(ed) laugh over this one.

[see, off-topic things like *this* make the Laugh Committee laugh (even though I don't understand why George was using a jackhammer). ]

Haha. He dropped it on the street and it got paved over. Not a very good editing job.

I can't believe we're having this conversation. Really. "Big ass" makes you think you're eating ass ? What?

P.s. you're not browning the crap *into* it at least.

Yes.

http://youtu.be/63_om3r8Oas

I want to know how they're going to cook burgers in those woks.

Went to check out Union Market this past weekend. Buffalo and Bergen were doing their first trial run on Sunday and offering up 2 kinds of knishes (potato/onion; and baco/cheddar) and fun drinks (root beer floats and egg creams). The potato/onion knish was the best knish I'd had in a really long time. Served warmed-up, the pastry casing was nice and thin, and the filling was strong in potato and carmelized onion. Most importantly, the filling was still moist and not completely dried out as I have found with other potato knishes.

The staff was bubbly and friendly and did a great job of working the counter space.

^ Is this a rotating spot? The spot where RJ was on opening week? This could be really neat if they had rotating local guest chefs change up the theme every week.

first time cooking pork belly (eco-friendly): herb-brined for 36 hours; braised in smoked turkey stock and aromatics; weighted overnight; sliced and pan-fried until crisp; drained and then re-cooked until glazed with a mixture of soy sauce, honey, garlic, chili-sesame sauce, oyster sauce and lime juice.

served over wide rice noodles in a pork braising liquid-miso broth with sauteed shiitake mushrooms, scallions, green beans, sliced ripe jalapeno, cilantro and kim chee.

J came home wanting "comfort food," disappointed that we didn't stop at Popeye's near the Tenley Metro station before we came home. What I served up was sort of pan-Asian comfort food, however, which "hit the spot": savory, sweet, sour, spicy, and shlurpy.

Weighted to dry out the skin for crisping?

Funny enough I have a 'porchetta' pork belly in the oven right now. Seasoned with kosher salt, toasted and crushed corriander seed, fennel seed, hot red pepper, and black peppercorn, then slathered with a paste of fresh sage, rosemary, thyme, garlic (lots) and olvie oil. Rolled and tied with twine. Skin out (obviously).

Its been in the fridge for two nights, slow cooking it now, then taking it out to raise the oven to 500 to crisp the skin nicely.

I have been talking about making my own DIY sous vide cooker for a while now. I think I am finally going to try soon, because I want to give a couple away as gifts for the holidays.

http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/

It seems as though if it works properly, this DIY model would function more effectively than the above mentioned Nomiku. I only say that because the circulating and heating capacity seems larger.

Why didn't y'all tell me?

I literally JUST ahd them for dinner last night for the first time. They are great. Expectations were blown away.

The best part is that they were great in the microwave, since I didnt want to steam them for 30 mins. Grated some cheese over and served with salsa, great meal.

I also enjoy the frozen mini beef tacos, although I think something might have changed in their recipe recently.

Went today, what a nice space. Saw our own Mr. RJ Cooper manning his Rogue Soda Bar serving duck dogs and roasted garlic popcorn. A nice surprise.

I love how they had the DC Scoops competition today, so very fun. I can see some cooking competitions being hosted here in the future. I hope they do at least, I would love to compete.

Sad to not see Takorean or DC Empanadas opened yet. Was surprised that they couldn't manage to open for the opening weekend of the market. After all we're talking tacos and empanadas......

I completely agree with you, but do I miss triscuits or tabbouleh? Not like I miss my beer ( but maybe that has to do with the alcohol).

I was going to say that your diet is silly, but I just read about it, and its not only the alcohol that would throw you off but the sugar. Seems like a great reset.

I feel like there is a difference between ingesting dried ground physical parts of wheat and drinking the yeast processed sugars which are extracted from grains.

I wonder if there is a parking lot with the revamped building. Parking is usually fine over there if shopping at the wholesale markets, but I can see a problem with all the unmarked parking and an influx of people not using public transportation to get there. If i lived in DC, I would bike, but coming from Alx, I am most certinaly driving.

I dont think it is, I also can't imagine them getting hardly any business during the week.

A detailed rose-veal ribeye. Dry-aged 6 weeks.

Marry me !

(Seriously though, are you interested in an apprentice?)