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bbq4meanytime

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  1. I just did a little taco tasting a couple of weeks back. Best tacos by far that I tried (better than La Superica IMO) were Tapatio Taqueria in Camarillo: Carne asada, puerco al pastor, carnitas and pollo. Go with the pork, can't go wrong with pork. La Superica: puerco chuleta and puero adobado (still pretty darn good, though)
  2. bbq4meanytime

    Finally, the tri-tip of his dreams: Russ Parsons

    I grew up in Camarillo but spent my youth and college years in Santa Barbara. We're out here in DC, and although you can now find tri-tip at Trader Joe's, its still not a well known cut around here. I got mine last week from the Sysco distributor for $2.89 lb after determining that Costco was a little high at $5 lb When I'm patient, I still like to slice to slice the cooked tips with my meat slicer for old time sake Where is the Motherland? I'm with you ! If we have to do one in the oven, it gets a scant 45 minutes @ 400" . Where are you that you can't get tritip? ←
  3. bbq4meanytime

    Finally, the tri-tip of his dreams: Russ Parsons

    I just returned from the motherland, we grilled 13lbs of tri-tip over a week and half period and ate much more of it (tri-tip sandwiches, tri-tip carne asada burritos). I think typical Santa Maria trip-tip is overcooked (ie MW to well-done). I prefer to marinade and cook to medium rare and slice thinly, much like flank steak. I cooked all of the tips this way and not surprisingly, my extended family of well-done meat eaters enjoyed it very much. Brought back 20lbs of cryovac'd tri-tips.
  4. bbq4meanytime

    Orchards and Farms

    For peaches, I'd go with Hartland at the Markham Exit out Rt 66. They're also the source for sour cherries, but call first and show up on opening day becasue they'll be gone.
  5. bbq4meanytime

    Strawberries

    I grew up in (southern) California strawberry country and there's no doubt commercial strawberries have gone the way of the apple. UC Davis developed new hybrids of strawberries back in the 90s, IMO they bred ouot the flavor and bred in size and durability. Each year my mom has the local grower pick a flat and overnights it to me here on the east coast. Alas, even the fresh picked overnighted berries lack the flavor of the berries of my youth. But they're still 100x better than anything you can get in the store.
  6. bbq4meanytime

    Squid Ink Pasta

    Doesn't really add much in flavor, a slight change in smell in the uncooked pasta, but thats it. Mixing it into the eggs might help avoid stains.
  7. bbq4meanytime

    Squid Ink Pasta

    I just made some over the weekend, for a nice even dark pasta I used 4 little packs (about 1/2 tsp ink each) for about 2 cups of flour. I can check the actual size packs when I get home if you wish. No black teeth that night, looked like this:
  8. bbq4meanytime

    where to get great bacon?

    Commonwealth of Virginia checking in: http://padows.com
  9. Ah memories. We were married at Spurwink Church on Cape Elizabeth and had the reception at the Black Point Inn. We had our rehearsal dinner at the Twin Lights Lobster Shack. We took over the whole restaurant and passed out poker chips, red meant 1 lobster and blue got you a double.
  10. bbq4meanytime

    Best BBQ in the DC Metro Area

    Jammin Joes: Yeah, see my post #79 above (I don't know how to link it).
  11. bbq4meanytime

    Peruvian chicken place..

    Crisp and Juicy (Arlignton and Falls Church) is consistent, I like that bird alot. I find their strict "pay for the extra sauce rule" a little annoying, but the food is good. Although its not Peruvian (Cuban jerk, at least that's how they describe it), the Carribean Grill (Lee Hwy & Geo Mason in Arlington) makes a very good charcoal spit roasted chicken with a mild yellow and a hot green sauce for your dipping pleasure.
  12. bbq4meanytime

    Lunch at Dupont Circle

    Some places are better than others, but are good to fit in the rotation: Southside Dupont Indian-Heritage: yes, yes, yes Thai-Sala Thai or my preferred Bua Thai (17&P) Asian-Panang (sort of malaysian): mixed reviews but a decent value lunch, good for the lunch rotation More Asian-Malaysia Kopitiam (sort of more authentic malay): try it for the heck of it Yet more Asian-Singapore Bistro: wide selection of "asian" dishes, mediocre food. If you eat a lot of asian like I do, you have to rotate them Seafood: Pesce all the way, the couple of times we ate at Johnny's on the Half shell, the food was way too salty Cuban: Yuca (on 18th). Again, good change for the lunch rotation Daily Special: CF Folks Friday Lunch Special: Madhatter's chicken friend steak and mashed potatoes, eat at the bar for a 30 minute quick lunch Good cheap eats: Fuddruckers, Moby Dick, Baja Fresh
  13. When I think of the "Valley", I think of I- 81 and Rt 11 but was reminded this weekend that the Shenandoah Valley includes Clarke County, which lies just west of the Shenandoah River accessed by Rt 50. So Emile, the nice french guy that owns the Antiques store in Boyce "un petit air du provence" and whose son owns L'Auberge Provencal in White Post, tells us to go eat lunch in Millwood (Rt 723, about 5 miles from Rt 50) at the Locke Country Store, says the food is really good. He was right on (and by the amount of traffic at lunch, others apparently agreed). They serve deli-type sandwiches and chilled salads, cheeses and various baked goods. I'm not a fan of deli sandwiches and the like, but this food was really tasty. Although they sell wine and beer, they have no license for on premises consumption. I suppose if you were discreet, you could pop a bottle of wine and picnic accross the street at the Mill, they have a couple of tables and a nice little lawn area We picked up some stone ground blue corn meal and blue corn grits at the Mill afterwards. There are some other antique stores in Millwood as well. Definitely worth a stop if your out that way.
  14. bbq4meanytime

    Thai Cooking at Home, 2005 - 2006

    Jason, I had the same question since the yellow beans I get are somewhat whole (halves) in a thin paste. I posted somewhere on this in the Asian section. Anyways, I usually rinse the beans and then use the rinsed beans in the dish, sometimes giving them a little mash. I have also tried using the beans unrinsed and I'm not sure that there is much difference (at least with respect to the brand of yellow beans I use).
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