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mitchells

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Everything posted by mitchells

  1. Kent Falls Delve. A hazy IPA made entirely with locally grown, malted and flaked grains from Thrall Family Malt, water from the well at Kent Falls' farm and fermented with Kveik (Norwegian farmhouse yeast) before being dry hopped with Amarillo and Ella. Awesome after an early round of golf......
  2. mitchells

    Supper

    Large salad with nice greens, roasted baby turnips, roasted spring onions, pea sprouts, sunflower sprouts with a lemon, basil, balsamic dressing all topped with a couple of grilled quail.
  3. Working from home like everyone else. 😁
  4. Quick rundown of the products we liked/didn't like from home deliveries which we started mid-March: Dartagan: Love: Quail, poussin, lamb sirloin, duck breast, Green Circle Chicken, Merguez Sausage, Veal Flank Steak, Mushrooms, Porcelet rib rack Like: Milanese Pork Chops, Chorizo, Bacon, sausages other than Merguez, pork tenderloin Still in the freezer and not yet tried: lamb ribs, double cut heritage pork chops Service is always excellent. Well packed and always on time. Baldor: Love: Joyce Farms Chicken, Access to Murray's Cheese Items, Access to Pierless Fish items, CSA Boxes, Dufour Sausages, Esposito Sausages, North Country Bacon, Heirloom Eggs, Mushrooms, Ronnybrook Farms Yogurt Like: Most berries, most vegetables, large format olive oil, Service has been excellent. Occasionally they don't have an item and credit account quickly. Delivery men are courteous and efficient. Browne Trading: Love: Everything Also excellent customer service. Expensive but good for a special occasion. Sea to Table: Love: Nothing Like: Frozen Wild Salmon (Coho and Sockeye) One and done for us. Nothing bad but much prefer the fresh stuff from Pierless via Baldor and a weekly stop at our local fish store Debragga and Spitler: Love: Dry aged Prime rib steak, hanger steak. Best steaks I have ever had at home. Like: Dry aged porterhouse, whole chicken. Porterhouse would have been the best steak I ever had at home if I didn't already have the rib steak and hanger steak. Nothing quite like seeing the DeBragga truck coming up your driveway. Excellent service as well.
  5. I am so happy Aaron is drinking regularly again. 👍
  6. Another Dartagnan delivery today so there will probably be something with maitake mushrooms tonight.....
  7. mitchells

    Supper

    Grilled Swordfish with Garlic Scape Pesto and grilled eggplant. Sunday was rice porridge with lots of ginger, scallion, mushrooms, shrimp and soft cooked egg. A few stray snap peas thrown in. Topped with cilantro, avocado and drizzle of spicy sesame oil which I am now addicted to. Cucumber sichuan style to start. Grilled shishito peppers with sambal for a snack.
  8. Fantastic Negrito I'm So Happy I Cry
  9. Ditto. Have not been outdoors yet for exactly this reason. I do miss the social aspect of dining out, sitting at the bar and schmoozing. So now doing that at home outside with no more than a total of six people who I know have not been to big gatherings recently. Eating really good food outdoors. Late night drink at the fire pit. And with access to much better ingredients than usual, it is all good. Admittedly not the same as going out but not bad either. The biggest negative still is the dishes...... Our family is a long way away from eating indoors at a restaurant.
  10. mitchells

    Supper

    Lots of grilling last night. First a grilled salad, then grilled hanger steak with a little chimichurri along with grilled porcini, grilled asparagus and grilled garlic scapes. And eaten while watching Rancho Gordo's bean webinar with a Kent Falls Double Awkward Hug DIPA.
  11. mitchells

    Supper

    DiBragga delivery today so spatchcocked a chicken right off the truck. Nothing but salt and pepper on the grill. Finished with rosemary and a spritz of grilled lemon juice. Served with grilled/roasted sweet peppers with a dollop of pesto. And because of everything I read here I took a stab at Marcella's cabbage. Wow is that freaking good. And easy. Grilled romaine with feta, red onion, olives, oregano and tomatoes to start. Strawberries with some Ronnybrook Farms yogurt and mint for dessert. Tomorrow night is bucatini with crab, snap peas, enoki mushrooms and basil. Big question: guanciale or no guanciale?
  12. mitchells

    Supper

    Long story but had a delivery of bagels and a babka from Russ & Daughters yesterday. Perfect opportunity to defrost the 2lb of frozen smoked salmon from Browne Trading. The Browne Trading salmon was exceptional, even after freezing and defrosting. Not worth the expense of shipping but if you need to buy something around $50 to reach the free shipping threshold without having to eat it right away, this is it. And for today, a new Japanese market opened in town and since we were running low on vegetables, decided on one stop shopping for poke bowl ingredients. Yellowtail, salmon, tuna, edamame, cucumber, enoki mushroom, soba, radish, ginger, scallion, seaweed salad, sesame seeds, soy, sesame oil, cilantro and Thai basil. Everything was very fresh and shopping here with arrows in the aisles with a respectful and compliant clientele made shopping stress free. Very different from regular supermarkets which I have successfully avoided since March 10.
  13. I'd say more floral than herbal. Juniper plays a less prominent role to other herbs/botanicals.
  14. Between the love in our house for the newly discovered Jasmine and the Corpse Reviver #2, I'll be out of gin by the weekend.... Right or wrong, I'm really liking The Botanist Gin.
  15. mitchells

    Dates

    Yep, that's him.
  16. mitchells

    Dates

    At the Arthur Avenue Market: Me: Do you have any dates? Owner: I wanted to get some but my wife said no.
  17. mitchells

    Supper

    Sort of a Mexican roast chicken with a whole bird marinated in cilantro, lime, garlic and roasted poblano peppers. Roasted over onion, carrot, potatoes, garlic and raw poblanos. Spooned extra marinade (that never touched the chicken) into the pan juices which made a nice sauce. With really beautiful rainbow chard and spring garlic from the CSA. Tonight will be Italian Steakhouse dinner with bistecca alla fiorentina with broccolini. Burrata, roasted peppers and favas to start. Will have to go with Negronis for a pre-dinner cocktail.
  18. Living Colour song from 30 years ago but a brand new video, This is the Life 2020.
  19. mitchells

    Supper

    I feel you on the polenta. Have made a mess with that and with fried sticky rice. Same concept....
  20. Another delicious beer (sorry but I have no other adjectives to describe their beer), Super Script from Kent Falls. Canned on May 26. From their website: Superscriptᴵᴾᴬ is brand new for 2020 brewed with Michigan Copper and Strata; two of our favorite new hop varieties. Michigan Copper is one of the first hop varieties to be released from Michigan’s hop breeding program and has incredible pineapple, soft tropical and floral character. Strata, a new hop from Indie Hops in Oregon has big strawberry notes, with citrus and pine popping up in the background. These hops, like so many in the market are proprietary to these farms and provide a new life to smaller independent hop farms for growth.
  21. Following @joethefoodie's tip of saving vegetable scraps and mushroom stems, made a vegetable stock that went great with the load of parsnips I had in my CSA box. Roasted the parsnips and blended with the stock for a nice parsnip soup. Going to serve with some sort of pesto on top. And I thought I didn't have enough parsnip to get the soup to the consistency I wanted so boiled a few potatoes in the stock to add just in case. Turned out I didn't need them so made gnocchi for the first time in about 10 years. Having with shrimp in a spicy tomato sauce with fresh basil tonight.
  22. mitchells

    Supper

    Rice porridge from Melissa Clark/NYT with shitake mushrooms, ginger, chard, shrimp, scallion, green garlic, soft cooked egg, hot sesame oil, soy and sliced jalapeno. Had the ginger and mushrooms in the porridge from the start and added the other much later on. Surprised myself how good this was and easy cleanup being a 1 pot dish.
  23. It's not just the restaurants that close and those that will replace them but what those replacement restaurants will look like. Days of dining solo or with a partner at a bar surrounded by other diners is over. Will it be as much fun eating solo at a table? The prices will also be insane. I'm going to continue ordering food to be delivered online.
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