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Everything posted by Stone
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Try Pacific Catch in the Marina. Truly Mediterranean has great shwarma -- 16th and Valencia. Sunflower has great Vienamese food with entrees for under $10 -- 16th and Valencia (two locations, straddling the corner). Tu Lan -- also great Vietnamese food in the filthiest part of the city - 6th and Market.
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Dude. Blink. Just once. You're freaking me out.
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If you've got a Weber Bullet, the temp mgmt isn't very hard, even the first time out. Do a mid-size butt -- about 4-5 pounds. (As a novice, I can say that the butt is the easiest and most forgiving.) That should let you start early and be done for afternoon eating. Get yourself a good digital therm. When you think it's done, wrap it loosely in foil and let it sit in the oven (off) for an hour.
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No reason to spend your energy on that when Smart and Final in Vallejo has whole USDA Choice briskets on sale for $1.35/lb. Sweet, and I've got nothing to do this weekend. Wait. That's not sweet. Hmmm [he says, looking around], what did I do what that life?
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There are three or four extensive threads on smokers and grills, which I would search for if I had the energy.
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You say some of the strangest things.
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I'm also at 11. I've never been to White Castle. Where's Burger King? As far as your basic fast food burgers go (i.e., BK, McDs, Wendys, Arbys), I think the double-whopper has to be the best item you're gonna get. (I think stuff like Fuddruckers, Carls Jr., etc., is at a different level. The Houlihans of fast food?). I also nominate Steak & Shake as a sentimental favorite. I only ate there when visiting family in St. Louis. God-awful burgers so. Pressed so thin you could seen through them.
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Getting off work at 10:30 in SF leaves few options for food. So last night, as I cruised up 16th street at 11 p.m., seeing all the restaurants closing their doors, I settled on the aforementioned Kellys. The good and the bad: Good: A very well accesorised burger. Being in a rather self-indulgent phase (I deserve it), I ordered a bacon swiss burger with fried onion and onion rings. Mmmm, greasy. Kelly's does a good job with the toppings. A generous portion of flavorful swiss cheese, melted over a healthy layer of bacon (crisp, but not dry or burnt). The fried onions were a hit. Freshly sauteed, they still developed a bit of sweetness and still had snap. (A little more cooking would have helped.) The bun was fresh and firm, lightly toasted. The whole shebang was served with a little cup of mayo, tomato, ice berg lettuce, and real sliced pickles (not those sweet flourescent green things). The rings were frozen, but still good. These had more of a cornmeal-type crust than a thick batter, which I don't enjoy as much. But they were still good rings. The bad: Well, the burger. It was thin. They asked how I wanted it -- medium rare -- but it was still well-done. Not even close. It wasn't too dry, and had some good flavor. But still, too thin to rank in the "special" burger category. And the place is too new and pretty. Lot's of colors.
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I've got five separate pots: Thyme, Sage, Parsley, Rosemary, Basil, & Thai Basil. I've seen some tiny black bugs, and went through a brief whitefly period. I can still see some small pale scales on the undersides of some leaves -- I think they may be white fly eggs. But I'm going to keep vigilent. I was surprised to see that these caterpillars (or whatever they were) were so large -- about 1.5 inches at least. They weren't there in the morning when I watered. I assume they can't hatch and grow that much in a day. And I doubt they're being blown in on the wind.
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Do you think I can use the eG recipe calculator to get the right amounts for a quart-sized spray bottle? I left my 20 gallon sprayer back at the farm.
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I gotta stop having coffee and jellybeans for breakfast.
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Thanks for the advice. Matt, regarding your recipe -- three fingers of tobacco in a nylong stocking? I don't know where to start. But it's a better suggestion than a skunk. However, I don't have a yard. I've got five flower pots sitting on a three-foot high contrete wall on the fourth floor of my apartment building. No slugs crawling up that high. I think my problem is caterpillar larvae. As for skunks's lovelives, Pepe L'Pew did o.k. (And taught a whole generation about date rape.)
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Gracias. (They don't bite, do they?) Don't think so - but they slime - might want to wear gloves or use a utensil. Love the duck idea. So I goes out last night with a flashlight, and there they were. Three big fat caterpillars (didn't look like slugs), attacking my basil like the eGullet moderating committee going at a Sizzler breakfast buffet. I pulled 'em off and tossed them over the side. I didn't see anymore, but in the morning found an inchworm on my Thai Basil. How do I stop this madness?
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And he's still married, folks.
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I had this on Saturday for the first time in a long while. It was surprisingly hoppy for a lager. At first I thought the keg might be mislabeled.
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Stone, you getting a duck to guard your basil plant? Yeah, and after it fattens up on slugs, it goes right into the smoker.
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Gracias. (They don't bite, do they?)
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No. As long as you mix in the right ratio of sugar/malt/whatever to beer, you're o.k. The size of the container doesn't matter -- remember, you're supposed to get as much air out of the top as possible. As Tommy points out, the less bottles you have to clean and fill, the quicker you'll brew your next batch. Fowke -- Oatmeal stout in the summer?
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I had gotten the impression that tikka masala and butter chicken were the same thing. Never mind.
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Racist. (Just joking -- remember after Corona became trendy there was that rumor that workers were actually urinating in the beer?) Tommy -- Skunky sucks, whether intentional or not. You're starting to sound like one of those winsob's extolling the virtues of cat-piss in their Pee-noh. IMO, Becks and Heinekin are both skunky, and both suck -- regardless of whether they come from Europe in trendy green bottles. Green bottles and to a greater extent clear bottles promote skunk because they let in the light. The light causes reactions in the beer that produces off-flavors. That's why brown bottles are better. Cornona and Rolling Rock both suck. When I was in high school, Rolling Rock was about as popular as Schmidts and Schaeffer (the one beer to have). Then America was hit with a major ad campaign and, oh my god, we never noticed before, but Rolling Rock is a great beer! Bullshit. Another example of how presentation affects people's taste. RR sucked then and sucks now, and scantily clad women in the ads don't change that. (But thank you for them anyway.) Onto the subject at hand: Pacifico. Excellent beer. Way better than Corona. (Yes, the label falling off in the cooler is a concern, but not worth drinking Corona or RR.) No contest. Hoegarden (sp?) wheat, hold the lemon. Great summer beer. I drink pitchers of it at the Zeitgeist patio. (And if you're in SF and haven't spent a sunny day at the Zeitgeist patio, you haven't experienced the one haven of culture the city has to offer.) Sierra Nevada/Anchor Steam. It always comes back to these. Always. They are dark and flavorful, but hoppy enough to add spice and bitterness necessary to quench one's thirst. Easily the best mass-market beers in America. Golden Eagle/Kingfisher: Indian beer. Don't often find them outside an Indian restaurant, but they're great on hot summer days. They have a sharpness to them, almost with some saltiness underneath the hops. Try it. 16 oz cans of Bud. Dude. They rock.
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One question: Shouldn't there be butter in the recipe? Or at least a good schlop of ghee?
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You like teasing the nuns also? I forgot to mention that on my one trip to Hooters (in Clearwater, the original), the food wasn't too bad for a sports bar. And most of the waitresses were wearing sweat pants and "normal" sized shirts.
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My poor basil. Some big-ass muther has been going to town: What ever it is, it leaves these little turd-like things on the leaves: (Sorry the pics aren't clearer, my macro lens ain't what it should be.) I can't see any bugs on the plant. It used to have white flies, but those seem to be gone. My thai basil, parsley and thyme are a few feet away, and they're fine. I've been spritzing the basil with that natural oil stuff. What to do?
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And he was at the Mustang Ranch. (Where's that rim-shot?) A waiter pouring red and white at a wedding: "Would you like chardonnay or cabaret?