Al_Dente
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Posts posted by Al_Dente
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While wearing a "heavy-duty" KitchenAid oven mitt, I burned a finger last night taking a cast-iron pan out of the oven from under the broiler.
I'm now assuming that thick cotton oven mitts might not be best. (And, no, the mitt was not wet. It was completely dry.)
What should I purchase?
That kinda thing drives me nuts. Why make a product called an oven mitt, if it doesn't work? I say sue those f-ckers. I guess that kind of oven mitt is made for ovens that only go up to 200 degrees or so.
It would be like having seat belts made out of paper.
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A fun and interesting meal can be had at Hee Been Korean restaurant in Alexandria. It is one of the more authentic Korean/Japanese restaurants in the area. The only real drawback is a very extensive menu coupled with a waitstaff that can be somewhat underversed in English. It would be helpful if there were someone who understands the nuances of Korean cuisine, but it is still an adventure to muddle through, especially with a large group that will allow extensife sharing (Though I know you're not into that, Rosie
). We had a memorable time with the lettuce wraps & multiple fillings as well as cooking our own meatss and seafood on the Hibachi. I second this suggestion!
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If you'll be in DC before the weather turns cold, and you need something close to a metro, I'd recommend Viet Garden in Clarendon for a tasty, inexpensive, and casual meal. They have a decent little outside area for dinner, and you're close to some good bars for some after dinner festivities-- Galaxy Hut, Whitlow's, and Iota.
I'd also recommend Aatish, a Pakistani place just east of the Capitol on Penn Ave. You can also hit some of the Capitol Hill-type bars closeby-- Hawk and Dove, Henry's, and the illustrious Tune Inn.
I'd be hard pressed to spend $50 or less at Zaytinya or Cafe Atlantico-- unless you're Rachel Ray. You could do it without any vino, but why would you?
Seriously, Zaytinya and Cafe Atlantico are both fabulous. But they both push the $50 limit, and they're not exactly casual-- at least not how I define it. They seem to frown on my sweatpants, sleeveless tshirts, and flip flops.
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Most embarrassing thing would have to be my kitchen itself. I live in a microscopic studio apartment with a kitchen the size of a postage stamp. I only cook at other people's place unless I can grill up on my roof-- views over the potomac... monuments in the distance. I have a $0.39 apartment with a million dollar view.
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Don't forget that the on the 20th there will be what promises to be a very special eGullet dinner at Indique organized by our very own Monica Bhide.
Thanks for the reminder. I'm still trying to figure out if I'll be around that day.
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Well? Who's got the next suggestion?
I thought John W suggested Citronelle on a Monday. I presume he didn't mean tonight. And I can't make it if it's next Monday
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I pick next time. So it'll be on a Monday. Mark, maybe you and I can host next time?
Excellent!
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I think this is a great thread, and certainly the Firefly event was a lot of fun. I'd like to toss out an idea, though. Perhaps we should use this thread primarily for proposing event sites and making arrangements, and move comments on specific places we visit to dedicated restaurant-specific threads. For example, detailed comments and pictures from Firefly could go into this thread. That way information on any given restaurant, whether from a whim visit or otherwise, will be centralized for future generations to enjoy.
Thoughts?
That sounds reasonable to me. Shall we get the posts moved to the Firefly thread, and the title changed on this one?
Will do this afternoon, unless there are major objections raised before then.
No objections here.
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Another great "on a whim" night. More notes tomorrow as I'm beat. Suffice it to say that John W and Tricia were gracious and charming. And we had many a glass of various pinks, reds, and even tawnies.
Good night, and we're open to suggestions for the next time around...
Mr Dente
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It was spatchcocked, dude. It was as flat and grateful as it could possibly be.
yeah but it touches the grates with more force, or something. yeah yeah, better contact.
like you said, there are so many factors, that it's just about impossible to say that one method is noticeably better than the other. and if a flat bird looks good on the plate, flatten 'er out i say. and yeah, it impresses people.
The brick is good. I call it my brickon chickon. I think the weight helps to make it a more uniform thickness and more contact with the grate.
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What a great topic.
I'm hard pressed, however, to come up with an answer. I must mull.... mull... mull...
Stilll mulling...
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Just got back from Vermilion. Had a lovely little Caesar salad with crostini that had anchovy on it. Also had the blue cornmeal crusted fried oysters. Does this make sense? The oysters weren't "oystery" enough. The crust was crispy without being at all greasy, but the oyster itself seemed like it was hardly there.
The Gruner Veltliner was tasty with the semi-oysterless oysters. It's a great space with a spacious and comfortable bar.
I'd definitely go back for more. Perhaps for our next "on a whim" get together? Only a few blocks from the King St metro station.
A much needed oasis in Old Town mediocrity.
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An eight top should be fine then. How do you say about starting in the lounge with some pink wine?
Vengroff, how's the kitchen coming? If it's the same as last time, I'm sure you'll need a beverage.
Greatly looking forward to it guys/gals.
Pink wine sounds peachy.
7pm, or thereabouts in the lounge?
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FYI -- My new ET-73 Redi-Check remote thermometer works like a charm. There's a food probe and an separate oven probe -- unlike the polder which has both sensors on one probe. The oven probe fits easily onto a little clip that attaches to the grate. It holds the probe in place, above the metal of the rack and away from the food. I sat watching tv with the transmitter propped up on the coffee table. When I went to sleep, I set the alarms and put it on my nightstand. It has both high and low alarm for both food and oven temp.
I have the even newer ET-5073!
This baby can add and remove coals as necessary to maintain the pre-programmable temperature. It will also make a beer run and chill beer to the exact temperature you prefer.
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"Dry" meaning our humor folks.
Whew!
I was getting a little anxious there....
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When you see my kitchen, you'll be surprised there's room for me.
Did we mention we are a "dry" house?
Quite looking forward to meeting you guys.
"Dry"? That doesn't mean what I think it means, does it?
I believe I speak for all-- we look forward to it too!
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Ummmmmm.
Damn, I wanted join you guys.
You won't setup a table for us in the kitchen?
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I never use ketchup. I just think it's horrible stuff.
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One of the things I liked about a Greek Salad when I was in Greece is that usually the feta was served in one big thick slice. I'd kinda eat the salad around it and leave the best for last!
Fresh oregano in the dressing definitely makes it closer to the real thing. Some crusty bread, a little taramasalata and tzatziki, and you're all set.
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I'd be game. Maybe next week we could hit Firefly?
What night works for you? Weds would be good for me... 7pm?
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Go to www.finefood2u.com and see what you can order. You have to enter their zipcode. I tried 20009 as a zip and saw some decent places to order delivery from. It's probably your best bet for delivery. Also know as Take Out Taxi.
Buco di Beppo has some tasty if pedestrian italian. Huge meatballs!
Oodles Noodles has some pretty good Asian inspired stuff.
And Aroma used to have great Indian, but it's been a long time since I was there.
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It's been a rough day. Maybe a bit of a hangover, but it was hard to tell given how revoltingly sick I got early this a.m-- didn't seem in line with what I drank last night. I'm not trying to suggest it was the food though. Seemed like a bug. Perhaps it was the aftershock of Tommy and MatthewB getting crushed by Mars. But it's been a wild roller coaster ride today intestinally speaking. Ugh.
Anyway, it was a pleasure meeting Heather last night. We chatted about Varmin't pig pickin. Oddly enough when I got home last night, I exchanged some messages with him and it turns out his wife is the sister of my Dad's old biz partner's daughter. I don't think that means we're related...
Seems like fate, so I think I'll have to go to the soiree down in Raleigh.
Heather and I also spoke about creating a running post that would suggest spur of the moment get togethers. I figure early in the week is good since it would be easier to find a place at the bar and then decide if we want a table (need to know how many people and all). For instance, you could suggest let's meet Tuesday at xyz restaurant at 7 and we'll get a table at 8. If people come by, great. If not, you're helping out the local economy and getting a good bite.
Thoughts?
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So there I was with Heather (hjshorter) when we spotted Tommy and MatthewB across the street waving enthusiastically toward us as they crossed the street. Just as they were about to reach the door, VOOOOOSH, Mars passed by, squashing them in the street leaving only greasy skidmarks on the pavement.
Cheer up, Al. Those were actually Martian imposters, not the real tommy and MatthewB. tommy would never, ever, act so touristy as to "wave enthusiastically." How tacky.
Hi Varmint-- after meeting Heather, I think I'm going to have to come to the pig pickin. I went to high school down in Raleigh and mi madre still resides there.
If you can think of anything I should make/bring let me know. I should know in the next week or two if I can make it.
Sounds like a freakin blast.
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substitute freshly caught and skinned squirrel for rabbit
Any tips on catching squirrels? Looks like Varmint's gonna need 'em.
I'm still trying to decide if I can make it for the pickin. If I do, I volunteer to do all I can to run over as many squirrels as possible, and scoop them off the road, on the way down from Washington DC.
I do agree that this type of stew needs something rodenty. Rabbit, squirrel, or maybe muskrat. And, in keeping with the VD theme, these rodents should have syphilis for that extra kick.
Mmmm, rodents....
eG Foodblog: hjshorter - Guess I'm "It" this week...
in Food Traditions & Culture
Posted
Hi Heather-- What transgression did you commit to cause you to be the blogger? Where does this command to blog come from?