Moules and frites (a/k/a, mussles and fries) is probably my most favorite meal. And, I can’t think of a better place to get them than at Dr. Granville Moore’s Belgian Beer and Gastropub in Washington DC. The Moules Fromage Bleu are amazing. Located in H Street NE, Granville Moore’s is named after the Doctor who occupied the space for a number of years.

Dr. Granville Moore was a neighborhood Doctor who twice a week provided pro-bono work for the sick and less fortunate members of the community at the location of Granville Moore’s. Although not much is known about him, we have had several wonderful visitors come in and share their stories of the Doctor. We sometimes feel that maybe he has been looking over us, just as he took care of others here for so long. We kept the name as an homage to the man who did so much for this community.

1238 H Street Northeast, Washington, DC 20002

I love this description of the free market (as used when discussing derivatives).

One of the fundamental assumptions about the free market (itself a mathematical model, not reality, but one that reality can be measured against) is that all information is available at all times to all participants, producers and consumers alike. To use an example, think of a farmers market. The shoppers can compare the fruits and vegetables, the farmers can weigh the number of customers against the size of their inventories, and so on. Ultimately the guy with the best apples gets the best price. (And, of course, customers don’t mind bruised apples will get them at a different, lower price. They make perfectly good applesauce.)

Cooking food in a water bath (sous vide) used to be expensive, now you can do it in a $20 beer cooler. Sounds like the perfect camping technique.

Fill up your beer cooler with water just a couple degrees higher than the temperature you’d like to cook your food at (to account for temperature loss when you add cold food to it), seal your food in a plastic Ziplock bag, drop it in, and close your beer cooler until your food is cooked.

I will be trying this and will report back.

For those of you not in the know, there is a method to eating a coney dog. For one, there’s coney fluffing.

“coney fluffing” — the art of preparing your coney with the tines of a fork, blending the chili, mustard and onions into a satisfying morass of yummy brown goo that smothers the bun and dog.

I don’t usually have the willpower to take the time to “fluff my coney” (also a great euphemism); I dig right in. But when digging in, it’s important to have suitable body control.

There’s also the proper coney eating position — elbows out, with mouth aligned over the small plate to catch valuable chili runoff. It’s also revealed that you can’t eat a coney while standing up.

This blog post mostly tackles working from the road, or extreme telecommuting as I call it, but Draplin has this one rule that is my main operating rule.

As long as you make the stuff good, and get in on time, people stay happy. Simple rules.

Great tips in the article on how to work from the road. I do it all the time and have never had a problem.

Here’s my mom’s recipe for apple pie. With pie crust recipe from Mrs. Snead (our old neighbor at 301 Hillshafer Dr.). It’s worth noting to remember to use your left over pie crust scraps for cinnamon pie crust rolls.

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Mrs. Snead’s Pie Crust

1 cup flour

1/8 t. salt

1/2 cup butter flavored crisco

3 T. water

…

Combine flour and salt.

Cut crisco into flour mixture with pastry blender or fork until just blended and the size of peas.

Add water and toss lightly with fork to mix.

Gather into ball with hands and roll out using small amount of flour to prevent sticking.

Recipe makes 1 bottom crust.

For flakiest crust, freeze before using.

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My Mom’s Apple Crumb Pie

1/2 cup sugar

1/3 cup sugar

6 T. butter

1 unbaked pie crust (see above)

3/4 t. cinnamon

3/4 cup flour

enough apples pared, sliced to fill pie

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Arrange sliced apples in an unbaked pie shell.

Mix 1/2 cup sugar and cinnamon – sprinkle over apples.

Mix 1/3 cup sugar with flour.

Cut in butter until crumbly.

Sprinkle over apples.

Bake at 400 degrees for 35-40 minutes or until done.

Premuda Family Coat of Arms: A cock (rooster), on a green hill, singing at the rising sun.

I love the Women’s Issue from Esquire. First Christina Hendricks, now Padma Lakshmi.

I like the crispy, curly, crunchy, maple-coated, caramelized, blackened slowly kind of bacon on the back of a greasy grill at a five-dollar diner at 4:00 A.M.

brocavore – young urban male interested in cooking and the local food movement. Attempts to eat seasonably, drinks craft beer, tap water, and wine.