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Bear Meat? (RAWR!)

can I? probably? -not even really sure where to begin for a process like that although it may be worth my while

Jan 13, 2012
PatrickG in Home Cooking

Bear Meat? (RAWR!)

Also I would be a liiiitle worried about sous vide because of trichinosis (which can be fatal). I know that you said this process should work well enough to kill any nasty trichinosis.. but still.. it seems like a decent risk? -not saying I would not try it anyways, but I would still be a little scared ya know?

Jan 13, 2012
PatrickG in Home Cooking

Bear Meat? (RAWR!)

good point! I thought about that myself (not marinating)... -its just I dont have a sous vide machine.. although if I did, what would you recommend putting in the bag? Bacon fat, blue berries, rosemary and thyme? Just a off the top of my head thought..

Jan 13, 2012
PatrickG in Home Cooking

Bear Meat? (RAWR!)

thats an interesting tid bit. Too bad I dont have any bear claws or a copy of larousse gastronomique... -wish I did though :)

Jan 13, 2012
PatrickG in Home Cooking

Bear Meat? (RAWR!)

A buddy of mine was recently kind enough to throw me some Bear meat.

Specifically, some loin/backstrap and the "fish" cut (those of you who are familiar with bear cuts -the "fish' cut is one of the most prized cuts).

My question is as follows: Anyone have any suggestions/experience with how to prepare/marinate/specifically cook these two cuts of meat? I have done plenty of research... but I want something beyond: "cook the meat to death" which seems to be the most common lead of advice Im getting... Does anyone have anything more creative or tasty? Help!

P.S. most people I have asked about this subject offer the most vague suggestions possible, and most of the barely-even-close-to-a-recipe recipes I've found online only refer to cooking mysterious "Bear Steaks" -I've yet to find anyone that has posted info on specifically cooking bear loin or the "fish" cut. -this is probably a lot of unnecessary detail, but... oh well

Jan 13, 2012
PatrickG in Home Cooking

Everything's Better with Bacon

Recently I started making candied bacon -its pretty easy (just a process). Then chopping the cadied bacon up, and adding it to chocochip cookie dough and making Candied-Bacon-Chocolate-Chip-Cookies. They actually turned out better than I expected and everyone loved them.

Sep 24, 2010
PatrickG in Home Cooking

LARDO! LARDO! LARDO! -where to buy/find ???

I wish butchers block was closer to me..... I live closer to the DC metro area. Nice to know I might be able to find a butcher with some lardo.

Best Brunch in Park Slope?

I think Sidecar's Brunch is amazing! Thier corned beef and hash is better then moms... not to mention the hangover soup or most especially the Lardon frisee -which might be one of my most favorite breakfast items ive ever eaten...

Aug 06, 2010
PatrickG in Outer Boroughs

LARDO! LARDO! LARDO! -where to buy/find ???

Just curious to know if any one would know where in the general metropolitan area one could actually buy “Lardo” –delicious cured pork fat….. Any takers?

I recently had bread and Lardo at Momofuku’s ssäm bar bar and fell madly in love with this angelic, porky, butter-like substance.

I need it again.

Alas I live in DC –which is why I’m reaching out to my fellow chowhoundians for help. So.. Help!

A night or two in Littlestown... HELP!

good point. How far away would you say Bricco is from where I would be?

Jul 14, 2010
PatrickG in Pennsylvania

A night or two in Littlestown... HELP!

or maybe bricco?

Jul 14, 2010
PatrickG in Pennsylvania

A night or two in Littlestown... HELP!

Wow, Pomonas looks perfect! I was looking at Stocks on 2nd, and maybe The Firehouse as well however, Pomonas looks the most ideal as far as the price/what you get.

Thanks!

Jul 14, 2010
PatrickG in Pennsylvania

A night or two in Littlestown... HELP!

Hello fellow Chowhoundians!

I’m from DC and spending this weekend in Littlestown with my girlfriend, for a horse show she is attending.

I would love to get some suggestions as to where all the good foodstuffs are...

-maybe that really awesome ice cream place, or the new, well known (or not so well known) fancy place that everyone loves, or that great ma and pop hole-in-the-wall that serves really great food, or... whatever really. -Just which places the locals might consider a worthy stop, you catch the drift....

I understand that I will be in Littlestown, so there may not be many (or any for that matter?) places in my direct area, but I wouldn’t mind venturing out a little bit in the name of great food or super awesome local items.

Let me know what you all think, thanks so much!

Jul 13, 2010
PatrickG in Pennsylvania

Just A Few Nights in San Antonio: Dinner -Where to go???

Wow! thanks you two, Ill be sure to check those places out.

Jun 24, 2010
PatrickG in Texas

Just A Few Nights in San Antonio: Dinner -Where to go???

Hi all,

I will be spending a few nights/days in San Antonio with my girlfriend July 4th weekend and I was hoping to try to spend at least one romantic/fun/interesting night together.

I was thinking about doing the River Walk which seems interesting (however it will be July 4th weekend so maybe WAY to crowded?) and checking out maybe Boudro's -which seems decent or maybe Fig Tree (which might be a bit too expensive but maybe not)

These are my Ideas -but I would love it if my fellow Chohoudians could chime in.

Let me know what you think. Must go places? Places to avoid? Favorites? Hot new restaurants?

Your input is much appreciated.

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Fig Tree Restaurant
515 E Villaret Blvd, San Antonio, TX 78221

Jun 24, 2010
PatrickG in Texas

Best Eggs Benedict?

Id put my vote in for the Benedict Saturday (not Sunday) Mornings at/in Eastern Market. -not a traditional benedict (and trust me I love a great traditional benedict) but SO good. Its a poached egg, a glorious thick slice of fried green tomatoe, (bacon? -I dont remeber) and plenty o hollandaise. All on a perfect bigger than normal english muffin. -get this with grits, I swear this was one of the best breakfasts I've ever had.

-The benedict at Brassarie Beck is also very, very good. (as well as the rest of thier breakfast stuff)

One night in Baltimore (this Saturday the 29th) Where to go???

SALT looks really cool too...

One night in Baltimore (this Saturday the 29th) Where to go???

Hello fellow chowhoundians.

I’m spending the weekend in Baltimore with my Girl-friend (she is doing a horse show in Owings Mill (?) ) Aaaaand, I would like to know where to go, maybe what to avoid, and some of your favorites. Remember: I have one night in B-more so I need to choose wisely.

I’m thinking about going to Woodberry Kitchen, or maybe that Hawaiian/fusion place (honestly it looks a bit cheesy --in the bad way)

So, let me know. Your suggestions should help a lot!

P.S. I'm from DC so it’s a shame I don’t know of some Baltimore staples, I would like to check out something particular to Baltimore however just a great place to eat/interesting restaurant would work too.

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Woodberry Kitchen
2010 Clipper Park Rd # 126, Baltimore, MD

PALAK CHAAT -Rasika's "crispy spinach app."

cool! - im going to try flash frying like in the video LGLnDC posted. -I have tried the whole drying out in the oven version with some kale and it turned out decent.

Mar 03, 2010
PatrickG in Home Cooking

PALAK CHAAT -Rasika's "crispy spinach app."

UH!-mazing! So helpful! thank you LGLnDC!

Feb 04, 2010
PatrickG in Home Cooking

LAMB BACON -Yum!

.....Sure, why not? I’m sure there are plenty of decent butchers in dc, and if you happen to live there then you should know of one in your direct area. In my case, I don’t live in a city like D.C. -which is why suggestions for a decent butcher in my direct area would be helpful.

LAMB BACON -Yum!

Does any one know of a retardant that serves "lamb bacon"? or at least know of a butcher I could go to where I could buy that specific cut of meat?

-its made from the saddle of the animal, a section that is comprised of the highly coveted loin and the less coveted flaps of meat and fat that dangle from it on either side, those flaps are perfect for making lamb bacon, and sometimes this cut of meat is called the "breast" I think, so..... "lamb breast" (maybe) but after you cure it -delicious lamb bacon!

So. Does anyone have any experience with eating it in restaurant? Or maybe even making it themselves? OR maybe a better question: Would any one know where to find a decent butcher in the Rockville/rest of MD area?

Whew! Help me O great Chowhoundians!

PALAK CHAAT -Rasika's "crispy spinach app."

Youre right.... I forgot about that. -leave it to fellow chowhounders to help you remember the obvious-

Does any one else remember there being mint? or like little fried mint chips in the dish? -maybe Im crazy

Jan 21, 2010
PatrickG in Home Cooking

PALAK CHAAT -Rasika's "crispy spinach app."

Me too! -although maybe this was part of the chutney or something- I almost want to get it to go, (somehow) then take it home (if I don’t eat it) and then dissect it with my uncle -who is a chef.....

Jan 20, 2010
PatrickG in Home Cooking

PALAK CHAAT -Rasika's "crispy spinach app."

Wow thanks!

I researched this recipe a little and apparently this is also known as "kale crack"(who knew?) -very popular in the vegan community I heard... I think I will definitely try this, (it should translate well from kale to spinach right?) I’ve heard you can also deep fry the spinach for about 30 seconds.

---This probably solves the biggest problem, now I need to figure out what’s in the "date chutney", what "sweet yogurt" is, and try to piece together the rest of this delicious recipe....

Jan 20, 2010
PatrickG in Home Cooking

PALAK CHAAT -Rasika's "crispy spinach app."

Does any one know the (or a similar) recipe for the "Palak Chaat" (otherwise heard as the crispy spinach appetizer) that Rasika is so well known for? I have researched different recopies and have found that each recipe seems a bit different from what I ate at Rasika. The main differences are:

~ Each recipe involves coating the spinach in a thick batter -while at Rasika, there was no batter at all. Maybe Sunderam (exec chef) sort of flash fried the spinach leaves?

~Also it seems that traditionally this dish is supposed to be served hot, while at Rasika it was served cold -and delightfully so.

~Furthermore (and possibly not important) I can’t seem to find the Palak Chaat dish served anywhere else, here, or NYC. (I’ve found Chaat dishes, but no Palak Chaat)

.......any help/ideas/suggestions?

Hopefully all you fellow chowhounders can help........

Jan 19, 2010
PatrickG in Home Cooking

What restaurant are you excited about for DC's restaurant week?

Really? that sucks. maybe I should just cancel my reservation's and just go with the full menu. And in the meantime try to get a reservation for the prime rib or vidalia. :(

What restaurant are you excited about for DC's restaurant week?

I have a reservation for rasika (so excited). But Im also trying to decide between Vidalia, Prime Rib, or zaytinya. Or maybe even policy or oya -im just hesitant for the last two because they are already some-what cheap (at least they offer simple pre fixe under 30$)

What restaurant are you excited about for DC's restaurant week?

I was thinking of oya too although, I saw that they already a lower-on-the-scale pre fix menu for lunch and dinner. So I feel like I wouldn’t necessarily be taking advantage of RW....

What restaurant are you excited about for DC's restaurant week?

I noticed that -about volt- ( I tried to make reservations there several weeks ago and the earliest date i got was late february) Also same thing for 2941 -at least for the entire weekend)