Salteñas, Review of Luzmila’s Cuisine in Falls Church City
If you live in Falls Church City and have not been to Luzmila’s Cuisine, you are doing yourself a disservice. The food here is excellence, very affordable, and comes in huge portions. There are lots of interesting options on the menu. When we dine in, we usually try something different. However, when we want some take out on a lazy weekend, we go for the saltenas. The Falls Church News Press has this to say about Luzmila’s saltenas:
“At $2 a piece, the saltenas on the appetizer menu should be the start of every meal at this establishment. Pieces of meat (chicken or beef), vegetables, olives, and hard boiled egg are mixed in gravy and served inside a hard, sweet pastry shell, served up with a small spoon to help hungry patrons fight past the outer shell. Most diners, however, are happy to pick the fist-sized treats and dig in, accepting the inevitable mess as the price to pay for enjoying the delicious turnovers more quickly.”
If you thought about going previously, but the hours of operation didn’t work for you, check again. I don’t recollect how recently it was, but Luzmilas changed their hours so that they’re now open after 5pm pretty often (it used to be more of a lunch and weekend spot). If you dine in, you may get a waiter/waitress doesn’t speak english very well, but they’re always friendly and helpful. There is really no excuse not to stop by and give Luzmila’s a try.
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NASCARs back
If you still have it on the DVR, I won’t ruin it for you. I don’t really have a driver right now, but the manufacturer I wanted to win did cross first. I used to be a Clint Bowyer fan when he was in a Chevy, but I can’t in good conscience root for a ‘yota. I at least need to get behind a team so I can be more into it this season. I’ll leave y’all with a couple of clips to get you in the racing mood.
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Evening out in DC
The wife and I got some Wizard tickets from my parents that they couldn’t use, and I made some reservations at Zaytinya. Neither of us had been to Zaytinya in about 5 years or so, so we were excited. We started out with cocktails (3pm in Istanbul for her, Turkish Storm for me), and butternut squash hummus.
The hummus was crazy. Its going to be hard to go back to plain hummus. The next three mezza to come out were the snail kibbeh, octopus santorini, and loucaniko sausage.
Everything was so good, its hard to find a standout. That said, the snails were particular good. I wouldn’t miss the octopus either.
The last two courses were the meatballs, and lamb kleftico (a special, and probably the best food of the night).
We order a couple more drinks, the fashionably date and a serefe, and a mini greek apricot yogurt dessert to share. Everything tasted amazing. This is definitely one of the best meals I’ve had in a good while. I’ll probably try to recreate or at least use some of the drinks as a muse. The fashionably date is essentially a manhattan with date syrup, and the turkish storm would just require one to make some syrup flavored with cardamom.
The game was insane. Awesome ending. And we saw Wolf again, but not as close this time.
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Quick Lunch
More often than not, I end up eating lunch at my desk. Just a quick protein questbar. Other days, when I’m working from home and have time, I’ll whip up something quick. Today I made an egg burrito. Just a tortilla, two eggs, sour creme, and some cholula. The other day, I made the tuna fish sandwich shown above. There is nothing sexy about a tuna fish sandwich, but I do enjoy one now and again. A friend of mine had never had a fried bologna sandwich, so who knows, maybe you don’t know how to whip up a quick tuna fish sandwich. I don’t use recipes and don’t often measure, so my basic method is below:
Put two pieces of bread in the toaster. I use my wife’s homemade bread, but any will do. Get a bowl, and put one can of tuna in. I prefer tuna in olive oil, and add olive oil to drained tuna in water when I don’t have it. Next, squeeze some mayo (I like the kind that has olive oil in it) and pickle relish in the bowl. Slice up a stick of celery. Add red pepper flakes, cayenne pepper, or both. Mix it up. About this time, the toast should be ready, so assemble the sandwich and you’re good to go.
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HOC again, thought-provoking
Another house of cards post. No real spoilers, and anybody interested in Virginia/Civil War history should have their attention held. I won’t go into the details of the show, but basically, Frank is in Spotsy, for a museum opening, and reinactment. He says, “I personally take no pride in the Confederacy. Avoid wars you can’t win and never raise your flag for an asinine cause like slavery.” One wonders if Frank thinks slavery was an asinine cause because of its moral implications, or simply how futile its defense was. One probably doesn’t wonder long, if Frank cared about the morality of the issue, he probably would have chose a word other than asinine.
This episode of HOC got me thinking about American culture and the romanticism of the Civil War. The episode foils those who fought, and in many cases died, for what they believed in (however misguided you may happen to believe them to be), with Frank’s more contemporary yet Machavellian FU style of politics. In the latter, one does whatever one must at whatever cost (including their beliefs) to gain more power.
Its easy to see how WWII is romanticized. We fought Evil Nazis, and ended a holocaust. Thats just about as close to black and white, good vs evil as it gets. Romanticizing a fight to maintain slavery is more challenging. If you frame it as being about State’s Rights, that helps. But what this HOC episode really got me thinking about is this: Despite what you’re righting for, if you sacrifice yourself for a cause, your state, land, way of life, family, the man next to you, etc., it is at least to some degree romantic. Its probably the same reason suicide bombers are revered by some people, in some parts of the world, despite how evil and horrific what they do really is. I think its difficult to argue that there is not something innately romantic about self sacrifice. The Machivellian pursuit of power is much less romantic, and its going to be harder and harder to cheer for Frank as the story continues.
Later in the episode, another character who lost a relative who fought for Mao Zedong, says to Frank, “Your ancestor fought for the losing side, there is no sacred ground for the conquered.” In the context of the episode, and despite coming from a man from China, it really speaks to the American (but I guess more generally capitalist) idea best stated by Ricky Bobby. If you ain’t first, you’re last.
I consider myself a proud Virginian, American, and Capitalist, but HOC is a very good thought-provoking show that will get you in a reflective philosophical mood. Check it out.
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Brick House
I went into the office yesterday morning, but came home for some lunch, and to work the rest of the day from home. It was approaching 60, so I thought I might try to catch up on some calls and emails on the porch while I enjoyed a cigar. Unfortunately, my new work laptop was not bright enough and had too much glare, and I did have some work I had to get done, so I defeatedly headed back in to my home office. I picked up a sampler when I last ordered some cigars. The name of one of the brands enticed me. I have a friend, who’s dad often says that his wife is built like a brick shithouse. While I was not familiar with the saying when I first heard it, I was able to ascertain that it was a compliment, and though context, that it meant she is voluptuous. I figured I’d try one, and if it was good, buy a few for next time I go over to his place to enjoy his company, amazing cooking, and pool.
The sampler has four different cigars made by JC Newman. I think the main reason I ordered these is that I don’t know much about JC Newman or its brands. I picked the Brick House mighty mighty natural. I generally go for a robusto or petite corona, so to me, this was a gigantic cigar. I got a belated xmas present from a close friend the other day, so I poured a glass of it as well.
The Woodford Reserve Distillers Select was surprisingly good. I’ve had more than my fair share of brown sauce (many of which have just been OK), so whenever I have a new one I like, I’m pleasantly surprised. The Woodford had a very traditional bourbon flavor profile, and I found no real issue with it. It reminds me of Elmer T Lee in that regard. I would say this is very good, but not outstanding. That said, like Elmer, I’ll probably be reaching for it often. For a more artistic and detailed review, check this canuck out.
The cigar was also surprisingly good. The construction and burn were good, though I felt the draw was a little open. It might be my fault for cutting it too much, but with such a huge stick, without punching, I’m not sure how one would cut less. I found the flavor fairly one dimensional, but there was a sweet spot when the stick became about the length of a robusto, or maybe a little shorter. There was far more pepper present than I’m typically used to. It may have been a stronger or younger cigar than I usually smoke. By the end, I was feeling a little light headed, but I’m going to guess that had as much to do with the size as the overall strength. It made for a long smoke. At the price point, I think this is a very good value. If the make a smaller size, I’m going to pick at least a few up. Check more out here and here.
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Aeropress
I bought some cafe du monde coffee a while back after reading about it in A Man in Full. As I’ve said before, I’m not much of a coffee drinker, but I know a thing or two from listening to my friends that are. I didn’t want a coffee machine for my home as I don’t drink much, and a kcup machine was not available, or really needed when I chose a system. The Aeropress appealed to me on several levels. Its cheap, portable, easy to use, fast, and makes a good cup of coffee. I would not recommend it if you’re making batches of coffee regularly, but for a cup here and there, its perfect. I just finished my can of cafe du monde this morning. If I can find some coffee with chicory that you can grind yourself, I might get another can. If not, I may just get another can of cafe du monde. I bought some kcups of chicory coffee for the office, but while working at home, you can’t beat the aeropress.
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Archer
This will not be everyones’ taste, but I enjoy it so much I’ll go out on a limb. I think Archer is one of the funniest shows on TV. The premise of Archer is that Sterling Archer is a government contracted spy, employed by his mother, working with his on again off again girlfriend, and shirking work while jetting around the world to enjoy the good life, and getting into many misadventures in the process. The humor is pretty off-color, so be warned. Archer has been called Arrested Development meets James Bond. If you haven’t checked it out, look on Netflix, or Mondays at 10 on FX.
I don’t think these videos do the show justice, but why not:
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Pirate or Privateer
The wife and I have been watching black sails on stars. Its supposed to be a more realistic look at pirate life (not disneyfied). It reminds me of the series spartacus, only set in a different place and period. I’m enjoying the series, but I’m especially enjoying an excuse to break out some rum while I watch. However, I have a dilemma: Am I more pirate or privateer? I am in government contracting, but I also like to think I have a rebellious spirit. To settle the issue, lets taste some rum.
I read an article in Garden and Gun, that had this quote, “Another secret weapon is demerara rum, from Guyana. It has this smoky, charred-wood, almost gunpowdery taste. It’s what I thought rum tasted like when I was a kid watching pirate movies. A little dash of that in a drink really makes it.” After reading that, I went online and ordered a bottle. We’ll use this as our pirate rum. For the pirate rum, really any old style (not white) rum would do, but I think I picked a good one. Perhaps a bit older and more premium than would be historically accurate, but indulge me. For the privateer rum, accept no substitutes:
Pussers owns the recipe/blending information necessary to recreate the rum originally rationed to the British Royal Navy. The backstory to Pussers is complex, but to me, the differentiating aspect is this, “The Amazon “Greenwood” staves of these two old stills (two of five still used by pussers today) are impregnated with decades of esters and congeners – the organic compounds found naturally in wine and spirits that impart flavor to them. No other stills in the world can reproduce these flavors because all modern stills are made from metal which absorb nothing, and thus have nothing to impart in the way of flavor to a spirit during the distillation process. In contrast, wood soaks up the flavor of whatever it contains. In the case of the wooden stills, continuous usage over hundreds of years has made the wood of these stills extraordinarily flavorful.”
Pussers says that their wooden pot stills (not column stills) are only 60% efficient (as opposed to column stills’ 99%). This means more gets though the distillation process, and a lot of that more is flavor. All this adds up to a historically accurate rum, that is very very unique. For all those history buffs out there, I do realize that privateers would not have been issued Navy rum, but go with me on this one. On to the flavor.
Pussers gives me an immediate olfactory trigger. One waft, and I’m in the BVI, or at the Pussers in Annapolis (where I purchased this particular bottle), having a drink on the water. This is a rum I believe I could pick out of a lineup. On tasting it, you get a lot of molasses. This is definitely a dark rum. There is some caramel and pepper that even I can notice. For a more nuanced review, look here or here. Also check out some cocktail ideas. This is one of my favorites. I really appreciate the history and uniqueness, but I also can’t objectively separate good memories from its smell and taste.
The El Dorado has a tighter nose, but you know its rum. After my first sip, my impression is that this is a much more complex and sophisticated rum. I also really really like it. It doesn’t really taste like molassas the way the Pussers does. I’d say its more of a honey flavor. Or maybe the flavor of a molasses cookie. The Pussers tastes like black molasses out of the jar. Its unmistakable. Beyond that, I have trouble pulling out individual flavors. It has less alcohol burn that the Pussers. For what the experts think, look here, here, and here. More info here.
The bottom line? Pussers has been called the single malt of rum. I don’t really agree with that analogy, and I think its doing Pussers a disservice. As a marketing ploy, I can see the benefit. People like scotch, maybe they’ll try Pussers. But Pussers is unique. I like to think of it in a category all by itself. The El Dorado is similar to scotch or bourbon in that its pretty easy drinking, complex, and at least for rum, dry. If you served this to a bourbon or scotch drinker, I think they’d probably enjoy it. I’m not sure if I’d say that about Pussers. I think Pussers is more of an acquired taste. So who wins? I’m going El Dorado. I can’t believe how much I like it. Its pretty amazing. While watching black sails, I’ll still pour a glass of Pussers and think of times gone by, and this summer, you find me at Pussers having a softshell crab sandwich. Next time I’m in the islands, I’ll probably look for Pussers too, as its commonly available. However, I look forward to blowing some friends’ minds with the El Dorado. I can’t recommend either highly enough, but yo ho, yo ho, its El Dorado for me.
5E6CM9VUFZEN
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One barrel too many?
I received this bottle of Prichard’s Double Barrel Bourbon as a very generous gift. As a Virginian (or perhaps more specifically, an non-Kentuckian), I try to keep an open mind about non-Kentucky bourbons. I had it on several occasions now, and figure I’m ready to review the bottle.
My first impression of this bourbon was after having some Evan Williams Single barrel. After a glass of EW, my friend produced his gift, and we each poured a glass. My initial impression was that it was too oaky with an almost artificially concentrated flavor. I thought it might be gimmicky, or at best, not well executed. After that, I left it on the shelf for a while. Later, I decided to give it another shot. This time around, I tasted it, and nothing else, and had just about the opposite experience. It was good, but fairly boring. The oak was still present, but not overpowering. The other normal bourbon flavors, caramel, vanilla, etc. were less obvious. If his bourbon was a girl, I might describe her as homely. Just a little too plain for my taste. I did find this bourbon a nice compliment to a cigar.
One can find some pretty positive and pretty negative reviews online. My opinion is left somewhere in-between. Not overly impressed, not really let down either. Really, the most interesting part of this bourbon is the story behind it. Its aged, cut, then aged some more. Very unique. I’m just not sure that translates into the experience of its consumption.
I’m not sure I’ll pick up another bottle, but I’ll definitely pour a glass of Prichards Double Barrel Bourbon while cleaning my gun, or reminiscing about a hunt.
EDIT***
Found out this bottle was the bottle of the month (featured) on the straightbourbon forum. Check it out:
http://www.straightbourbon.com/forums/showthread.php?8555-BOTM-1-08-Prichard-s-Double-Barreled
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