Comment on Sea Dog Brewing Company by TJ.
Your comment about the “dinner rush” was dead-on. My wife and I were in the vicinity on a beautiful Sunday afternoon this fall, and tried to get in around 5 P.M. Tried and failed, as the wait time was ridiculous. Knowing something about the food from past experiences with the South Portland location, I refuse to wait in line for an unremarkable meal. Why so many people think otherwise is a mystery. Yes, a nice location but you can’t eat scenery.
Recent Comments by TJ
From Away on Today!
The folks at Gryffon Ridge carry them if you need a local source.
From Away on Today!
Congrats Malcolm! I think it would be hysterical to have Sunny or Sandra Lee (and maybe one or two other FN hosts) eat a batch of your wings before taping one of their shows.
America! Presents: Humpty Dumpty “Lobster Bisque” Flavored Potato Chips
“Odd” flavors is more like it to my taste buds. I’ve never been able to develop a passion for any of the flavored chips, apart from an occasional bag of salt & vinegar chips. Everything else seems to have a combination of spices and flavorings that leaves me tasting them long after I care to. Even something seemingly as simple as salt & pepper chips are usually overloaded with garlic powder and a sticky coating that probably doubles to identify money stolen from banks. The only Humpty Dumpty product I really liked for was a kettle chip (the exact name eludes me) that they developed and discarded just prior to the sellout.
Michelob Ultra Light Cider
Malcolm, as you and Jillian are always sharing your food finds with us, perhaps you can keep this next thought in the back of your collective minds. I occasionally run across recipes calling for beer as an ingredient, but personally often find the results disappointing. The beer flavor is usually way too prominent, even in strong flavored dishes. I began substituting hard cider, at least the “dry” ones and have been happy with the results. Not having having tried this particular one, I wonder how well it might work, say in a chili or stew?
Classics: Irish Corned Beef and Cabbage
You are right about the difficulty in finding curing salt. I never asked anyone why, perhaps there’s some underlying concern about consumers mistaking it for Himalayan pink salt or some other bizarre reason. In any event, you can buy small containers of it at Williams Sonoma, badly priced for the amount you get. You don’t really need much anyway, maybe about 4 teaspoons for a 6 pound brisket. If you decide to go into the charcuterie business you can either buy a case of Tender Quick curing salt from Amazon for about $25, or purchase individual 2 pound bags from several sellers on eBay for about $12. BTW, I’m shocked you weren’t escorted forcibly from Whole Foods when you inquired about it.