not so good at cutting through chicken, but fucking aces at cutting nails and coke cans.

now i'm thinking about that diner car for sale...

location location location...in the right place I dont see how it couldnt clean up.. but the numbers of restaurant failures makes any rational human being think twice...

Id love to do a simple menu - maybe one per day.. maybe a choice from 2.. .much like the little french bistros do.

I think in a venture like that, breaking even is the goal

We ate a couple of times at Tastee Diner in Bethesda back in July. Classic diner: Huge menu, terrible service and bad coffee.

Is this the guy who makes all different kinds of hash? I think I saw him on tv recently.

yeah it was featured on that Foodnetwork show with that tool that goes around to diners and dives - something like that...

I had some really good hash last weekend.



Oh wait...nevermind.

I know, it's staggering.

But it's not a big car, should be able to do a simple breakfast and lunch menu.

Maybe scope out a spot near the final stop of the light rail that's going in.

EAST SEYEEEEED!!!!

while im a decent cook, there is one stand by i can always count on. bacon makes everything taste good.

Me too actually....

Uh yeah nevermind.

Yeah - don't let the sun set on your shiny.... indeed.

Fuckin Jackson County.....

Snacky time.

Baking goat cheese in the home made marinara from yesterday.

Turning thinly sliced french bread that deena made into toast points by quartering, buttering, and throwing in the oven with the above.

Pictures to ensue.

It's grilling time for the pork . ALready having problems- I've only used this grill twice since I bought it- once to smoke 4 slabs of ribs, and then I grilled some steaks on it, so it's still a bit of an unknown. I think I threw the loin on before the fire was really ready (too hot) and the up-side of the loin got a bit burnt. Fuck it. I don't care- it still will be awesome.

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/pork%20pics/Grill1.jpg[/img]

gorgeous

more blurry cell pics of snacky time.

goat cheese buried in homemade marinara and baked



french bread sliced thin, buttered, quartered, and toasted. (made two plates)




mixed the cheese with the marinara

washed it down with rex goliath shiraz

It was a struggle, but all done now. The pork came off at an internal temp of around 150. Here it is with the ugly side down:

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/pork%20pics/donepork.jpg[/img]

Earlier, I put together Salatu Niebe, a Senegalese black-eyed pea salad since it's New Year's in the South and all...

[img][650:488]http://i24.photobucket.com/albums/c45/tentoze/pork%20pics/salad.jpg[/img][/img]

victory

rather disappointing output.. tried for the first time

a simple crudite- shaved carrots tossed with some canola, lemon juice, white pepper and parsley--reduced the carrots but forgot to do the same to the lemon juice, then proceded to add too much pepper

a ny strip started in a skillet and then finished in the oven with a mushroom and tomato ragout. The steak came out perfectly rare but the mushroom ragout overwhelmed the taste of the meat.

Took a photo since it plated nicely, but the lighting of the room combined with the red plates interacted horribly and I didnt have the time or patience to try and correct for it...

ok Im done complaining for now.

FUH!


[img][650:488]http://img220.imageshack.us/img220/2462/p1000301au4.jpg[/img]

You got a recipe for this? I've got some black eyed's soaking rat now

Is that thyme? You growing your own herbs?

Looks Good, CBK! Wish y'all were here. Just dig an entire shaker of P'aja bloodies and waiting for guests to arrive.

I grow my own herbs and hot peppers...I make my own pickles.

And yeah that's thyme.