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buzzy715's Profile

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Risotto help? Always too long!

How long is too long? I make risotto quite frequently, and I pay zero attention to timing. More so than with almost anything else I make frequently, I think tasting is vital, and timing is irrelevant. Make sure your stock is just under the boiling point, and try adding it a half-cup at a time. I eat mine al dente, and I feel like it takes a few minutes past 20 minutes to prepare, incidentally. As long as it tastes good, who cares?

Dec 29, 2011
buzzy715 in Home Cooking

What's The Oldest Thing You Cook In/With?

I have a bunch of my mom's old Club aluminum. I love it too.

Dec 29, 2011
buzzy715 in Cookware

Chicken stock from roasted carcass - will flavors from roasting appear in the stock?

That's what I figured. If I had inordinate amounts of freezer space, I'd make the stock and save it to re-use for certain recipes, but city condos don't usually have room for chest freezers :). I'll stick to using wings. I actually came to using those through trial and error looking for stock that would gel, and when I told my mother (who uses a whole fresh chicken), she said that my Italian grandmother always made her stock from wings only - I have to admit I was proud that I arrived independently at the same method as my grandma.

Dec 29, 2011
buzzy715 in Home Cooking

Chicken stock from roasted carcass - will flavors from roasting appear in the stock?

Hi -

I generally use a value package of wings to make stock, and it turns out great - gels nicely, has good flavor. I'll also use backs from chickens that I butterfly or cut up before roasting, but I have been reluctant to used cooked bones because I rarely roast a whole chicken with just salt and pepper and other "normal" stock ingredients - I tend to use strong flavors like garlic or lemon. In particular, I use a Cook's Country recipe for lemon roasted chicken when I have dinner guests pretty frequently, and it calls for a butterflied chicken to be roasted on high heat submerged up to the thighs in a stock and lemon juice mixture. I'd like to be able to use the carcass that's leftover for stock purely out of economy, but I'm concerned that the resulting product will have a lemon flavor. Same issue with very garlicky roasted chicken. Thoughts?

Thanks for your input all!

Dec 29, 2011
buzzy715 in Home Cooking

Cook's Illustrated Coq Au Vin

I was going to make the Modern Coq Au Vin recipe that uses a whole chicken cut up (the actual video recipe from ATK, not the one on the website), but I'd like to make it the day before and I'm wondering what's the best way to hold it over. Should I complete the recipe and just keep it in the fridge as is, or should I store the chicken separately and then put it back in before reheating? I also thought of stopping once the chicken is cooked, and then reducing the sauce the next day and reheating the chicken once the sauce is thickened. Any advice is greatly appreciated...

Oct 24, 2011
buzzy715 in Home Cooking

Romantic Italian in DC

Hear, hear

Rosa Mexicano

Completely agree with your assessment. I went once as someone's guest, and while the food was (mostly) adequate and the restaurant was fun, I was extremely glad not to be the one paying the tab. I'd go back again as a guest, but I'd press (if at all possible) for a different venue. I'm sure there is such a thing as great upscale Mexican that is worth these prices. Rosa Mexicana just isn't it.

Burgers in AdMo

Toledo Lounge has a good burger for half-price on Tuesdays. Cheap drafts too.

Tastiest burger in DC: Station Grill in Union Station.

Best DC neighborhood for food?

Agree with you completely - the Hill feels like the downtown of a suburb, not the city, and as a former bartender over there, I struggled many times to get cabs back to NW at all hours that weren't rush. And nearly all the city neighborhoods on Orange/Blue Lines are dead on the weekends.

I think the best case scenario is staying at the Palomar or somewhere in West Dupont - few blocks to metro, right above the West End, colse to gerogetown. And you've got a couple of excellent restaurants right there on P St even.

Alternative to Cafe St. Ex

Agree wholeheartedly. Had dinner there the other night - I had two plates after a few cocktails (I was HUNGRY) and I was quite sated. I think the food portion of the tab worked out to be about 12 or 13 bucks.

Al Tiramisu -worst experience ever

I've had the same experience at a table of two, a table of four, etc. I ate here once by myself. Like I said, I've been an occasional patron (read couple times a year) for the past ten years. I don't know. I hear these complaints on boards like this occasionally, but it's the only place that I hear the bitching. I love the place, as do any of my friends or colleagues that have been there. It perplexes me.

Incidentally, the only reason I mentioned the size of group or the ages is that it seems like a restaurant might turn their nose up at a bunch of young people. This was not the case.

Al Tiramisu -worst experience ever

I've been eating here on nice occasions for 10 years now, and my experiences have all been excellent. It IS the best Italian food in DC. My last trip was with a group of ten twenty-somethings at the height of the Saturday rush, perhaps two months ago. Our waiter treated us quite well - someone sent back an incorrect side and the right order came out on the fly, he waited until I returned from a cigarette to bring my coffee, other attentive touches. We also managed to find a reasonably priced motepulciano of which we drank three bottles, none of which were ordered until we drank a cocktail and ordered our food. I believe your experience was an aberration, and I hope your tastebuds were clouded by anger at your waiter.

Alternative to Cafe St. Ex

Another vote for Bar Pilar. I had yet another good dining experience there last evening in fact.

Silver Spring Indian - Bombay Gaylord or Ghar e kabab (or somewhere else)?

I'll give GEK a try next week. Thanks Jeff!

Silver Spring Indian - Bombay Gaylord or Ghar e kabab (or somewhere else)?

Hey all - where's the best indian in SIlver Spring? Looking for the standards like Chicken Tikka Masala, Biryanis, etc. I work up here and go out to lunch very rarely (waistline, you know...) so I'd like to know what I'm getting before I waste thousands of callories. Thanks folks!

Italian in Silver Spring-Olazzo vs. De Marco?

I work in the area, and I lunch at Olazzo pretty frequently. I think it's excellent, particularly when you realize you'd spend more money at the Olive Garden. The red clam sauce is good, and their rose sauce is tremendous. I've also never had a bad experience service-wise. I'd take my full-blood Italian mom here for dinner.

The Basics: How to Pan-Fry Pork Chops

The chops must not be very thick. I buy a big thick bone-in chop from Whole Foods a few times a month, and I generally do a minute a side on high, five minutes a side on medium low (covered), and then covered in a 350 oven for about 5 minutes.

Jun 03, 2009
buzzy715 in Features

Great place to grab a delicious meal and watch a game at the bar

Ruth's Chris on Connecticut. I've eaten at the bar there a few times - really cool staff, and they def show sports on TV. Same with the one in Chinatown/Penn Quarter - I've always prefered the Dupont location though.

Recipes You've Never Heard of Outside Your Family

My grandmother would dip saltines in egg (it MUST be thinned with some water) and fry them up in oil. We'd put them in chicken broth. I still make it for lunch on a Saturday occasionally. The broth pools up in the little bubbles of egg and the crackers get a little bit soggy after a minute or so - it's really quite wonderful.

May 05, 2009
buzzy715 in Home Cooking

does clarified butter require refrigeration?

thanks prof!

May 01, 2009
buzzy715 in Home Cooking

does clarified butter require refrigeration?

title pretty much says it all. will clarified butter keep in a jar in the pantry? if so, for how long?

May 01, 2009
buzzy715 in Home Cooking

Late Dinner Thurs. Near DuPont Circle

Al Tiramisu is the best Italian restaurant in the city, and it's a block from the Palomar. As long as you stay away from the notoriously priced specials, you can definitely get in under your threshold. It's a wonderful date spot - great place for dinner for a couple, or two friends.

Nori in Columbia Heights?

I'm really curious about this place too, especially since it looks like they haven't done a thing inside the future site of the Sake club on Irving.

GWU/Foggy Bottom - Steak/Burgers plus...

I've always been a huge fan of Marshall's, around 24th or 25th on Pennsylvania. I used to lunch there all the time when I worked in the West End. Nice, simple menu - they have a really great roasted chicken with mashed potatoes, a tasty steak sandwich, etc.. There's also italian-american classics (think chicken parmesan, fettucine alfredo). They have a dining room downstairs, and a little patio in front, and there's seating at high-tops in the bar upstairs. Solid little nieghborhood-y place of the variety that can be difficult to find in DC.

Looking for good food and great beer in DC

The last time I was at Matchbox they had maybe ten taps, if that. All were judiciously chosen, but honesty, that's not going to get me on the Metro and down into that mess. The bar up the street from my house has Trois Pistoles and Lindeman's Framboise, but those are 2 of a grand total of about 12 bottles (incl Bud, etc.). Nice for me that my local carries those, but I'm not telling anyone to head there for their impressive beer. Bars with more than let's say 20 really good and interesting beer options (bottle, tap, or both) don't exist in any serious quantity here. Generally, when I walk into a random restaurant or bar in this city, I'm counting on the fact that I will be drinking Sierra and that's if I'm lucky, and anything else is a genuine surprise. Maybe my view is skewed because I'm from Pittsburgh, and the cities I've spent more time in as an adult are Chicago and Philly, but just because DC is better for beer than, I don't know, Omaha, doesn't make it good. I will admit, things have improved over the past couple of years, but we've got a way to go. Why is a bar like the Big Hunt, a regular, sort of shitty joint with like 15 taps, still such an aberration here?

D'Acqua

I went here for dinner on Valentine's Day with a group (see my post above asking about the dress code), and it was some of the worst service I've ever had in a restaurant. I'm allowing for the fact that it was an unusual night, but our reservations were at 6, and the restaurant was more than half empty until almost 8 (were at the restaurant for THREE HOURS, and that was with you ordering dessert!). I actually had to go to the bar to get a glass of wine because my server ignored three requests for a wine list. He was actually hanging out at the bar bullshitting when I did so and asked me, "oh, do you need something?" Half of our party received their food a full 15 minutes before the rest of the group (and this was with a limited menu, mind you) - I've never experienced anything like it! Ultimately, the food was certainly adequate on its own, but nowhere near good enough to make up for the cost and the horrendous service. Please don't go here.

Looking for good food and great beer in DC

I'm reading the above about RFD and Brickskeller, and I def agree with the negative feedback. The Brickskeller is out of everything all the time. RFD has HORRENDOUS service, even when sitting at the bar, and I'm really curious if anyone finds their beer selection to be quite maddening. They seem to carry the wrong beers by the right brewers, e.g. they'll have Victory products, but no Hop Devil. Or Rogue's Mocha Porter and not Shakespeare Stout. Ephemere instead of Trois Pistoles or Terrible. The list goes on. Although, in spite of this complaint, I do at least appreciate their effort - DC is generally just awful if you like good beer.

Cast-iron skillet - inside walls are bumpy

Hey - I mean lumps, the whole way around. Imagine if you turned a golf ball inside out - that's what the inner walls of the skillet look like. There are a couple spots where it has kind of flaked away, and I'm curious - should I try to scrape all of it off? I have made half-assed attempts with a spatula when it's hot - it'll take a lot more doing than just that to get that layer off, and I certainly don't want it to occur again if I go throught the trouble of getting rid of them.

I use the pan constantly - probably 3-4 times a week, for about three years now - and the actual cooking surface is smooth and shiny and wonderful. The rest of my cast-iron is all in great condition too - it's just this little skillet that's experiencing this problem.

Mar 04, 2009
buzzy715 in Cookware

cute and cheap

I love Luna on Conn Ave right below the circle. I think they have a vaired and very solid menu (good classic sandwiches, pasta, etc), the place is cute, and prices are about as reasonable as you'll find in Dupont, Foggy Bottom, etc. And it might be warm enough to sit outside in the back on Saturday!

I like Hank's but I really don't consider it to be cheap by any stretch of the imagination.

Cast-iron skillet - inside walls are bumpy

So I'm hoping someone can help with an ongoing issue I'm having with my cast-iron skillet. I have a 12" Lodge Logic skillet that is in absolutely beautiful condition, but my 6.5" skillet, which I treat in a basically identical manner, has bumps all over the inside wall of the skillet. I've scrubbed it out before, but it has reappeared. Any idea what can be causing these? It's not really affecting the performance of the pan, but it is pretty unsightly, not to mention when I wipe the skillet with a paper towel it gets a little chewed up and leaves pieces of paper stuck to the inside.

Just as an FYI, my usual maintenance routine is cook, wipe the pan out immediately, eat my dinner, then rinse out, scrub away anything stuck on with kosher salt if necessary, put the pan back on the heat and wipe with a thin layer of vegetable oil when it's screaming hot again.

Mar 03, 2009
buzzy715 in Cookware