Al_Dente
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Posts posted by Al_Dente
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Okay, this spur of the moment event occurred this evening. The results were disastrous.
As you all know, Mars had just passed by the Earth as close as ever in recorded history. 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.
We were devastated. So much so that we were forced to order 3 miniburgers, a white pizza with olives and prosciutto, and another pizza with some awesome sausage and artichoke hearts. We both ordered an extra glass of pinot noir. We wept through the whole experience.
Our grief was such that we found ourselves going around the corner to Regional Food and Beverage for some Belgian beers and GM.
It would have been a good time if it weren't for the tragic event. DAMN YOU MARS! DAMN YOU ALL TO HELL!
There is a lesson in this for all of us. I just don't know what it is.
Oh, the humanity!
That being said, thanks to Heather for sharing my grief. I'm only sorry she had to see that horror. We had as good a time as possible given the tragic circumstances.
We decided there should be a memorial service at another restaurant in the DC area sometime soon. I encourage as many of you as possible to attend to show our solidarity against these all too common planetary iniquities. Today Mars, tomorrow Neptune. We must rise against this injustice before it happens again.
Somberly and soberly,
Al Dente (and hjshorter if I may write on her behalf)
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So is this gig still on? I might be up for the drive in from 'burbs if so.
It's on for me anyway. I got a couple of messages about it, but I'm still not sure whether anyone will be there.
I'm on my way there now-- should be at the bar, drink in hand, by 6:45.
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just make sure some imaginary girls hit on me. just like up here in NJ.
And we'll both drink a lot. So Al will definitely have to fill us in on the last half of the evening or so.
al, get the pull-out ready. no doubt i'll have to crash at your place. you got cheerios? i like cheerios in the morning. and i'll probably want some frozen pizza when we get back to your place tonite. thanks dude.
tommy, have you been to Al's place before?
That pretty much captures my place. Though my tux isn't as nice and my blow up doll is a sheep-- I have a thing for lamb chops (had to somehow fit something food related back into this thread).
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just make sure some imaginary girls hit on me. just like up here in NJ.
And we'll both drink a lot. So Al will definitely have to fill us in on the last half of the evening or so.
al, get the pull-out ready. no doubt i'll have to crash at your place. you got cheerios? i like cheerios in the morning. and i'll probably want some frozen pizza when we get back to your place tonite. thanks dude.
You won't be staying at my place-- the 3 of us are going to get lucky with michelin-rated-chef nympho supermodels who are in town from Paris. We'll be sleeping in their private jet on our way to Nice for the weekend.
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Like tommy said.
At worst, Al, just go by yourself & imagine that tommy & I are with you. Be sure to report back with at least a few snippets of conversation.
I'll be sure to do this. We'll be going to Matchbox, I decided. I predict you both will have enjoyed the wood fired pizza.
Stay tuned for a report tomorrow.
And as for you, DLewis, I'm going to tell our boss what you said about him. Probably even embellish it with a few choice words (e.g. bastard, idiot, etc.).
Cool. I plan on having a good time.
If we stay out late, might we stop by 18th Street Lounge? Or has that gone lame by now?
I think I went to the 18th Street Lounge a few years ago. I haven't been lately so I don't know what the deal is there anymore.
But don't worry, if we all hit it off, our imaginary group is sure to hit all the hot spots in town. I'll even pay for the cover charges and drinks for any imaginary person who comes along. Money is no object-- the finest champagne for everyone!
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Well I certainly may be interested. That is if "newbies" are allowed. Come on by. I'll need help creating the imaginary dialogue from Tommy and MatthewB.
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Like tommy said.
At worst, Al, just go by yourself & imagine that tommy & I are with you. Be sure to report back with at least a few snippets of conversation.
I'll be sure to do this. We'll be going to Matchbox, I decided. I predict you both will have enjoyed the wood fired pizza.
Stay tuned for a report tomorrow.
And as for you, DLewis, I'm going to tell our boss what you said about him. Probably even embellish it with a few choice words (e.g. bastard, idiot, ass-hat, etc.).
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Isn't liver very high in iron? Might the presence of the iron contribute to liver's distinctive taste? Might the long cooking of a fairly acidic stew in raw cast iron have brought enough iron into the stew for it to attain a flavor that is reminiscent of the flavor that iron contributes to liver?
Ah... interesting theory... could be.
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It makes more sense (to me) to be less scrupulous about the expensive cuts, since more money is at stake.
Seems to me they could afford to be less scrupulous with the cheaper cuts. Who is going to go through the trouble to return a $4 big ol cheap cut vs a $20 Porterhouse. Point is, if you pay the big bucks for it, it'd better be good or at least not funky tasting.
As far as liverish goes, I guess I mean liverish more in the sense as how you probably hated liver as a kid. That kinda gamey strong taste-- though maybe I'm putting words in NolaFoodie's mouth.
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I've experienced this too-- especially with stew-type cuts of meat. I thought perhaps it wasn't as fresh as it could be.
When you say "stew-type cuts of meat," do you mean meat that's already been cut into cubes, or whole cuts?
It was a whole cut. I didn't mean anything negative about stew-type, just meant the tougher meats (usually cheaper too) that are good in slow cook methods. I didn't remember exactly what cut it was, but it definitely had that livery thing going on.
And I tend to wonder whether grocery stores (especially the monster american chains) might be a little less... uhh... exacting with regards to freshness when it comes to cheaper cuts.
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I've experienced this too-- especially with stew-type cuts of meat. I thought perhaps it wasn't as fresh as it could be.
Maybe it was the Hannibal Lector of steer-- did it taste like Chianti and fava beans too?
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I'm curious about you folks. And I wonder how many of you might be up for it. I also realize many of those in the area are in my hobby professionally and therefore probably would be at work.
But I work a mundane ol 9-5 job, and I think I'd be up for this tomorrow after work.
Let's have a little (it may be so little it may include a total of one) getogether tomorrow evening at any of the joints down around MCI Center/Penn Quarter/Chinatown. Maybe Matchbox? Zola? Cafe Atlantico? Zaytinya?
Just for an appetizer or two and a drink or three? Anyone up for it? If so, preferences for restaurant?
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Back in the early 80s in Raleigh NC, this high school aged guy was in a Japanese restaurant having sushi with his girlfriend. He was obviously trying to impress her by ordering the most bizarre sampling of fish he could possibly find on the menu. When his plate came, you could see a look of fear behind his veneer of confidence and familiarity. He coached her on the "proper" use of chopsticks and dug in. Piece after piece went into his mouth-- you could see his forced smile even when he tried the sea urchin which he stared at for quite some time before giving it a try. Then he did the unthinkable. His chopsticks reached for the odd looking green blob on his plate near the saucer of soy sauce. He looked it over. He looked over at his perplexed girlfriend. With a wink, he casually tossed the green blob into his mouth.
It began with a slight twitch at the corner of his mouth. His eyes widened. The nostrils flared. Slowly a wave of redness seemed to come out of his shirt collar, up his neck, and over his face. Tears began to well up in his eyes. A look of panic began to spread over his face. He reached as calmly as possible for his water glass and gulped it down.
A few minutes later he was sucking on an ice cube when his girlfriend asked why he wasn't eating anymore. He instisted he had had his fill-- also it was quite normal to cry when eating sushi.
I can still taste that hunk of wasabi.....
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I've been on a cucumber kick lately. Chop the tomatoes, dice the cukes, sprinkle with herbs, lemon and evoo. Maybe serve over couscous.
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13 of em here. I really must expand the collection.
Favorites--
Paul Prudhomme's Louisianna Kitchen. The stuffed pork loin is incredible.
Michelle Scicolone-- A Fresh Taste of Italy
A couple of Pepin's books
Damn, just realized someone has my Indian cookbook by Merchant.
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My ex-father-in-law had pesto sauce for the first time at some restaurant. Enamored with it, he tried to recreate it for us one night at his home. If I remember correctly he served it over some baked dry chicken tenders over spaghetti. I noticed that the pesto was unusually brown looking as I brought it to my mouth. It had an incredibly strong grassy/earthy/cardboardy taste.
Instead of two packed cups of fresh basil, astoundingly he used dried basil. There were a couple dozen of those little McCormick's bottles strewn around the kitchen. Must have been the worst yet most expensive pesto I ever had.
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This is a long shot, but I'm going to be arriving at Providence airport early Monday morning and driving south to meet with clients. I'll have a couple of hours to kill on the way down.
Any "must go to" places for breakfast?
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That chicken looks a little flat chested though.
Perhaps some silicone would help fill it out. People are always complaining about rubbery tasting chicken breasts. Could that be the reason?
Or saline implants. It would be like brining.
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Stone, Just out of curiosity... Did you actually smoke that chicken with a bikini on or did you photoshop that picture? If you actually smoked it, what did you use for the bikini? I would love to do that just for the hell of it.
I've seen that image on the web before so I don't think it came from Stone. I suppose you could fashion a bikini out of aluminum foil and tie it to the chicken. You'd be giving up on that crispy skin though. Though it would be a shocker to see it plopped in front of you at the dinner table. That chicken looks a little flat chested though.
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If we can't use ofoto, what should we use? Any idears?
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Well, I've given up on showing everyone my butt. I have it posted on ofoto. I guess I need to make my butt "public", but then I'd have to supply the email address of every person who wants to look at my butt.
Anyway, =Mark, your recipe in the eGullet recipe collection was the inspiration for my butt adventure this past weekend. The friends and family who sampled my butt were quite impressed with it. Thanks for the guidance!
Parts of my butt are still around. I have some of my butt in the fridge at home, my brother took some of my butt home, and I believe a considerable chunk of my butt may be in the fridge over at the friends house where I cooked my butt.
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Imagestation will do it for the preview-sized images, but not the full-sized ones.
Imagestation will work, but you have to find the image's url in the source code. It's not as hard as it sounds, and it's described in one of the image site tips.
As for the butt -- I assume it's just a question of more time. Even a smaller 4 pound butt will probably take longer than 4 hours, and from what I know about you, I'm guessing your butt is closer to nine or ten. Did you take an internal temp?
Nine or ten pound butt!?!?!?! My butt weighs in at a svelte 6 1/2 pounds. The internal temp of my butt (I can't believe I said that) was 165 when I took it off the grill.
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Damn shame. It's a lovely butt.
Try again...
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I'll keep that in mind Cathy.
Can anyone see my butt? The picture of my butt won't display on my monitor.
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If It Were Your Last Meal on Earth
in Food Traditions & Culture
Posted
I'd want something really hard to find. Perhaps a big bowl of deep fried Mongolian wolverine nipples. I could get a whole extra year just waiting for it.....