Cuba, A&K P2P, Post #2
On our second day in Cuba, we awoke to an amazing breakfast buffet. My pregnant wife filled a bag with pastries to snack on throughout the day, and we were off. On the bus, our guide said we had, “a giant of a day.” We didn’t think anything of it at the time.
I expected the rum and cigars to be excellent, but I was not aware of how good the coffee would be. Espresso, cafe con leche, or americano, it was always surprisingly good. Add some Cuban whole beans to the list of things I’ll order the day the embargo ends.
I got a few mosquito bites the night before, but this is why I didn’t get eaten alive.
Our Cuban guide told us about the day’s events as we cruised down the causeway.
Our first stop was La Imprenta, a local print shop that was in the process of changing from a state run enterprise to a privately owned collective. Essentially, the shop was petitioning the Cuban government to allow it to privatize, with the end goal of increasing the salary of each of the employees, who would be equal partners. This was an example of how the Cubans seem to know that Communism has failed, and that they want something different, but what they want is not exactly or not always American-style capitalism. The government is allowing privately owned businesses that operate for profit, and this one just one of many examples. The restaurants were the first businesses to privatize (illegally, and then legally), and they seem to often be more capitalist in the way Americans think of capitalism. This print shop showed us that there is already a range of private business possibilities in Cuba on a socialist-leaning to full American-style capitalist spectrum. It makes one wonder what the future holds for business in Cuba. The manager was an interesting guy. He clearly wanted to improve his employees’ salary and quality of life. He also wanted to maintain the soul of his work, and not update the machinery or automate any processes. Its a romantic notion, but I’m not sure how it will work out long term. I hope they’re still doing well when I return.
Our next stop was Proyecto de Arte Por la Costa where we met with Madelin Perez Noa and her husband, Leo. They discussed their art and their community outreach in Caibarien, the fishing village in which they reside. My wife learned to make recycled paper, that they later use for art projects. My mom bought my future child his/her first toy. After the tour, the demonstrations, and some discussion, we got back on the bus and headed to a sugar museum.
We were greeted with some guarapo (fresh pressed sugarcane juice), which was surprisingly good and complex. We got to operate a hand car, and learned all about the history of sugar production on the island. After the tour, we boarded a steam train for lunch.
The train stopped and we disembarked for lunch.
After lunch we got to see a palm climbing demonstration. The climber was very proud of his work, and ability to harvest 100+ trees a day in his prime, but was sad that it was a dying art. After the meal and the demonstration, we got back on the train and headed back to Remedios. This time, we rode in the engine. Hanging off a moving train while branches go by, trying to get creative pictures is not particularly safe. I survived, unburned, uninjured, and this is the result:
In Remedios, we took a bicitaxi (pedicab/bike rickshaw) though town, into the main square, and to Remedios Cathedral. We got to speak to members of the church, and the taxi owners. With the help of my SpanishDict app (which works without a cellular connection), we were able to have an interesting conversation with a driver who’s brother left for Miami. I won’t get into the specifics, but lets just say it may be challenging for Cuba to create opportunity and wealth while also discouraging its newly upwardly mobile from immigrating to the US. Also, notice the baseball shrine in the Cathedral. They are quite serious about their baseball.
Despite our giant of a day, we got back to the hotel in the afternoon. I managed to get some beach time in, and then as it started to rain, I had my first real cigar of the trip, and Monte #4.
The cigar was not the cleanest most pristine stick I’ve ever encountered, but the taste and draw were superb. The view and company was even better.
After the cigar, we met my parents at the bar, and then we headed to dinner at the hotel.
The mojito was made with HC tres anos. It was great. Before I left, I read a book about the Bacardi family and company, and the history of Cuba. As far as I know, Bacardi does not make a three year old rum, or even an aged white. Maybe if Havana Club and Bacardi have to compete for the American market in the future, Bacardi will match its offerings.
Dinner was excellent, but the real surprise was on the apéritif and digestif table. Bourbon! I asked the guides about it, and they were unsure how this was possible. I had a glass poured and thought about how I was missing the derby. That evening I didn’t have much time to reflect, as I was exhausted.
by rsiv with
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
DIY Freddy’s BBQ from House of Cards, Smoking using the WSM is EASY, Sunderland AFC, Virginia Gentleman vs Maker’s Mark
All I had on the agenda this Sunday was smoking some ribs. I woke up this morning to Sunderland v Cardiff on the DVR. This is the last game I’m able to watch this season, as I’ll be in Cuba with no internet access for the remaining three games. Sunderland is still at risk of relegation, but currently outside the relegation zone. If I was going to be in town, I would not miss a single second.
I bought my dad a smoker for xmas, and he said he wanted to have some ribs on Sunday. We’ve smoked before, but he wanted to see the process again so he could do it on his own. He had Nationals tickets on Sunday and couldn’t be there to see my process first hand, so I figured I’d write up the steps so he can read it in case he wants to smoke solo. I hope its of help to you as well. I’m no expert, but that means anyone can do it. Here are two more resources to get you going (click here and here).
A lot of people have been finding my site by searching for House of Cards related material. I figured I’d give this post a HOC slant to see if I can’t generate some more traffic. Frank Underwood is from SC, but the ribs hes seen eating look to be covered in a sweeter tomato based sauce not typical of his region. FU would more likely prefer South Carolina mustard based sauce or maybe even North Carolina vinegar based sauce (see link below for more detail). I’ll give y’all my NC style sauce recipe. I don’t like mustard sauce, but my wife loves it. I did find a good SC mustard sauce at the store, which my wife found to be delicious. Mostly, I’ll explain how to make your own Freddy’s ribs (spoiler alert), now that DIY is your only way to get them. I found a great resource on the details about Freddy’s ribs here.
This post contains instructions for a basic smoke with no preparation. I went shopping right before smoking. Nothing was brined, marinated, or required any extra time or effort. The prep time for the smoker and ribs was about 15 minutes total. My cook time was 4.5 hours, but as you’ll see below, its a leisurely 4.5. My goal with this post is to show everyone the easiest way to learn to smoke ribs. Once you get the basics down, the sky is the limit.
To start, you need to buy a Weber Smokey Mountain smoker (not the smallest one). Its the best of the best, and if you don’t believe me, do a little research and check the amazon reviews. I have a fraternity brother that does competition smoking, and the WSM is what he and his competitors use.
First we went to Balduccis to get the baby backs. I love a place with a real butcher.
Using a smoker is much easier than you’d think. First you get some charcoal started in a chimney. I’m a proponent of the minion method, which basically just means you put the hot coals in the center of some cold charcoal, and let it burn from the inside out to keep the temperature constant throughout the smoke. When you add wood, I used apple and hickory, you don’t need to soak it. Just add 6-8 pieces for a 4-6 hour smoke. 4 hours is about all you need for ribs. I don’t even use a meat thermometer when I do ribs. Thats how easy it is, and how hard to mess up. I like to use some water in the water pan, but experts are pretty split on the issue. I get a good bark even with water, and it keeps things moist, so I don’t see any drawbacks (google for more info). Then you just put the middle and lid of the smoker back on, and you’re in business. The temp will creep up, and if you hold steady anywhere between 220 and 250 degrees, you’re golden. You adjust temp using the air vents. I start about about a quarter open, and slowly open them up until I’m in the smoke zone. You want to start by adjusting the top vent, and then if you have to, adjust the lower vents. Small adjustments are key.
Once the grill is set, you need to get the meat on. Plain mustard provides a great adhesive surface for a dry rub. The mustard really doesn’t change the flavor profile, so don’t worry about that. I do have a favorite rub, but I just found this one at the grocery store today. Stubbs is pretty easy to find, and it was pretty good. Once I got the dry rub on the ribs, I put them on a rack (optional), and started smoking them.
Next I started on a carolina style bbq sauce. I followed the previous link fairly loosely. I used about a cup and a half of apple cider vinegar, and another cup and a half of distilled white vinegar. Then I poured a little bbq sauce in. I also shook in some of the dry rub. Thats really all there was to it, and it turned out great. Once the flavors meld a little, it will be even better.
If anyone reading this thinks smoking ribs looks difficult, I’ve included the following to show you just had hard it really is… While smoking, I decided to compare Maker’s Mark to Virginia Gentleman. I poured a glass of each. I really had to concentrate to pick a favorite. They’re both very drinkable. The Maker’s is more complex, and has a slightly better nose. I really expected more of a difference between the two. I’ve never been a huge Maker’s fan. For mixing, I’m going with the gentleman. For drinking straight, see my other brown sauce posts for my favorites. I also had a Fuente Hemingway short story maduro. If you’re a cigar guy, you may know what I mean when I say sometimes a cigar is just on. Perfect age, humidity, etc. Everything was right with this one, and it was a wonderful smoke. Its one of my favorites.
Putting in a hard days work…
I enjoyed the spring day. But I did monitor the temp a few times. It was pretty easy with my remote display. I really can’t stress enough how easy it is to learn to use a smoker. Especially with ribs, you can get a good result your first time, and then really fine tune your abilities without much investment. Don’t be afraid to take it up as a new hobby.
My parents got home from the Nationals game, and my dad and I watched the Wizards in the playoffs on the DVR. Once the ribs had been on about 4 hours, I pulled them off, put them in tin foil, and dressed them. I put a store bought bbq sauce on one, butter, and dark brown sugar. On the other rack, I mopped on the homemade vinegar based sauce, added a little butter, and even a sprinkle of brown sugar. I topped it with another quick shake of the dry rub. Then I put them back on the smoker, and let it run a little hotter. After 30 minutes the sauces had caramelized, and the ribs looked amazing.
Carolina Style:
Store bought bbq:
Then we looked over the details about our upcoming trip to Cuba.
It was a great, relaxing day. I hope my instructions inspire you to give smoking a try. It really is easy. A lot of sites will overwhelm you with detail. Take it from me, you do not need to be detail oriented to make great ribs. I really think most people can turn out better ribs than most restaurants just by following my directions. Just check out some youtube videos, and my links, and you’ll be able to end up with some really amazing ribs.
by rsiv withWarning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
Warm Weather, Outdoor Music
Met the wife at Clare and Don’s for lunch, and we sat outside. The meal was good as usual, but the weather was fantastic and they had some reggae bumpin. Put me in the mood for some more spring music:
I borrowed my mom’s convertible while she was out of town recently, and found out that 99.5 HD2 is pride radio. Its basically gay club music. Probably not mosts’ cup of tea, but it makes for great top down music:
by rsiv with
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
Easter Sunday, Balduccis, Sabering Champagne
On Easter Sunday, we waited until day of to go get some steak. We struck out at the first two butchers we went to. Fortunately, Balduccis had plenty, and a real butcher on duty to cut our ribeyes to order.
The steak and wine was a big hit. I sabered some champagne, which didn’t work out as well as it generally does. I’d like to blame it on the bottle, but perhaps I was a little over zealous. Regardless, its the only way to open champagne.
by rsiv with
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
Ballpark and top down weather
We headed to the ballpark today. I had a DMV. The D was a half smoke (2 actually), the M was crab dip, and the V was sliced ham. Pretty crazy.
Then we enjoyed the drive back with the top down and saw the sights. It was a great day for a game and a ride.
by rsiv withWarning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
The Masters (online schedule), Azalea Cocktails, Pimento Cheese
Tuesday, live coverage at the range begins on NBC Sports LiveExtra at 9am! Part 3 contest Wednesday at 3 on Masters.com. After that, there is pretty much full time coverage online. NBC Sports LiveExtra has even more live coverage. The first round starts Thursday, fourth round is Sunday. Since I won’t be around a computer or TV for the main event, I’ll post a few pics from last year’s party, and simply remind y’all to get your Azalea Cocktails ingredients ready, and pimento cheese made.
Pictured: Big CW enjoying an Azalea cocktail, complete with Azalea garnish from the back yard. The wife getting started on the Pimento cheese sandwiches (yes, we also had ritz crackers).
For more Masters blog coverage, check out RedClaySoul. He’s already two Masters posts in, and there will definitely be more to come. I look forward to the RCS Masters coverage each year.
Enjoy the Masters everyone. ¡Viva El Pato, y Jiménez !
by rsiv withWarning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
District Flea, 12Pole Jewelry, Pepe Food Truck, FCC Chamber of Commerce Gala
On Saturday we went to the DC Flea. My sister has an etsy company called 12Pole, and is running a booth. We took an Uber in, and I caught a pic of some early cherry blossoms.
While there, I had a jamon and manchego sandwich from Pepe, the Jose Andres food truck. It was delicious. They also had some guys smoking a whole hog which looked and smelled pretty good.
There was a lot to see, but besides my sister’s table, the only other place that really caught my eye was Brown & Williams. They import vintage clothing from England. Lots of tweed and barbour. I did flip through some records, and left with some vinyl.
Later that night I went to the Falls Church Chamber of Commerce Gala. Any opportunity to break out the black tie is fine by me. I also managed to win a few items at the silent auction. I took home a round of golf, some Kennedy Center tickets, and some Eden Center gift certificates.
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
Opening Day, Washington Nationals
My mom’s company has Nats season tickets. I’ve been fortunate enough to go to the Nats’ home opener the past couple years. I went to the DC opener in ’08, and was at RFK before that. Growing up, my dad and I were Orioles fans. My dad grew up a Reds fan, so the Orioles were mostly a product of proximity and convenience. I miss Camden Yards and Boog’s BBQ, but love the new Nats Park. You don’t even have to like baseball to have a good time (which makes season tickets a good buy for a company), but if you do, the seats are perfect for watching the game. If you weren’t out there with us having a half smoke all the way and a bud, get out there before its too late.
On the way in we got a free hat, a beer, and some nachos.
Then it was time for some baseball. The first pitch (a strike):
The president’s race:
Teddy was cheezin after the win. I couldn’t leave without the first dog of the season. An ice cold beer and a hot dog with mustard and onion is my idea of how baseball is supposed to taste. I also stole a few bites of my wife’s pretzel.
It wasn’t the coldest opening day I’ve been to by a long shot, and it was definitely a great day at the ball park.
by rsiv with
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
Oak Marr Golf, Golf Buddy Voice, Clare and Don’s
I have a golf trip coming up, so every time the weather breaks and work is slow, I try to get out for at least 9. Today, there was a low chance of rain, and temps in the 50s, so I headed to Oak Marr. I actually went to Jefferson first, but it was mobbed. I went to Oak Marr thinking I might just hit the range, but when I arrived, nobody was on the tee box, and the starter said I was free and clear. I payed my $21 bucks, and started my 9. I played pretty poorly, but had fun. I’m pretty sure that this was the first solo round (or half round I suppose) that I’ve ever played. I ran into a pair of older ladies playing a few holes ahead of me, and started playing three balls to pace myself as no one was behind me. I also got to try out my new golf GPS, the golf buddy voice. My dad uses a fully featured GPS, and when I play with him, I often find myself asking him for yardage. Per my skill, I can usually guess close enough, but sometimes I am surprised by the actual distance. The golf buddy interested me because it is very small, affordable, and easy to use. I don’t see myself pulling out a full GPS all the time on a golf course, but the golf buddy is automatic, and yardage is just a glance (I didn’t get a great shot of the screen, but its easily legible) or click (it will read you the yardage) away. Perhaps the best advantage is the size. You can clip it to your belt, hat, or pocket. I’m averaged sized, and it fits in my fingertips (as shown below). So far, I’m impressed.
I got though 9 holes, playing three balls most of the time, in about an hour and a half. Thats a great way to spend a long lunch.
While its nice, y’all should get out to Clare and Don’s. The other night, I had fried pickles, a couple coronas, and some fish tacos. The perfect start to al fresco dining season.
And since I have it handy, heres a pick of an awesome greek salad the wife made the other day:
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet
Song Que at Eden Center (beginners’ guide to the Eden Center), Dolcezza Gelato, Gibraltar, OHOP
We started the weekend by getting some breakfast at Mike’s Deli. Delicious and filling.
If you live nearby and have not been to the Eden Center, you are really missing out. It is slightly intimidating to the uninitiated, but with a few simple tips, you can find out what all the fuss is about. I wanted to go to Nhu Lan, which was featured in Anthony Bourdain’s No Reservations, but it was closed. So we went to perhaps the most popular banh mi spot in Eden Center. Song Que is easy to find, as it is outside (the Eden Center has a few mall-like inside areas), and in the main corner under the clock tower. The cashiers generally speak english well, and the sandwiches are numbered. I like the #2 (pork and pork skin). If you get a banh mi, and a bubble tea (all the flavors are good, but I got thai iced tea), you’ve had a great first Eden Center experience.
We went to see a movie at the Angelika, but first stopped at Dolcezza Gelato. We shared some gelato (always particularly good), and I got a gibraltar. If you’re not up on your espresso drinks, a gibraltar is kind of a like a cortado. Essentially, its espresso, hot milk, and no foam. The absence of foam is what differentiates it from a cappuccino. The type of glass in which is is served, its namesake, is what differentiates it form a cortado. Some call it the fools cappuccino, but to me, its just a decent cupa with a hipstery name and following. Not unlike a flat white. At 4.5 oz, its a good size before a movie. We saw the grand budapest hotel, and found it quite enjoyable.
Sunday, the weather was crappy again, canceling my golf plans, and turning this entry into a food-exclusive post. I did nothing this weekend but eat. At least we had some good food. OHOP is about as good as it gets if you want a huge classic breakfast. It doesn’t matter what you order, as long as you get the bacon.
by rsiv withWarning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
Warning: count(): Parameter must be an array or an object that implements Countable in /home/bonviv6/public_html/wp-includes/class-wp-comment-query.php on line 405
no comments yet