Disqus - Latest Comments for Dave Glowka

Re: This Week in Bacon

Dave Glowka — Mon, 11 Feb 2008 11:23:19 -0000

But how does it taste?

Re: Crispy on YouTube: Rum + McDonald’s Shamrock Shake = McJito

Dave Glowka — Tue, 18 Mar 2008 20:18:12 -0000

I thought for a second there that you were going to puree a Happy Meal. Well done, though you might have upped the booze to shake ratio.

Re: Like a Taco Bell Gordita, Only Grosser

Dave Glowka — Tue, 01 Apr 2008 11:43:25 -0000

Taco Bell had a disgusting "Mexican pizza" on the menu when I worked there in the mid-90s. It was more or less all the standard Taco Bell ingredients -- dog food-esque beef product, cheese product, tomato-based sauce product, etc -- arranged to look like a pizza. Hey, if it's round and covered in a melty substance...

Re: Readers, What Should $50 Get Me at Dean & DeLuca?

Dave Glowka — Wed, 07 May 2008 10:55:28 -0000

Top-quality salt and smoked paprika. Their Chinese five-spice blend is particularly sharp. It's always fun to pick up items not typically sold elsewhere, like super-fancy canned fish, uncommon mushrooms, rare small birds, a weird cheese, or old cured pork... Perhaps you could do five-spiced squabs stuffed with matsutakes or something like that. For more immediate satisfaction, their little meatloafs (meatloaves?) from the cafe are great.

Re: Shochu Finding Way Into the Mix

Dave Glowka — Tue, 03 Jun 2008 10:25:17 -0000

Good cocktail = shochu (or soju, which I think is more or less the same thing, only Korean) + dry sake + a cucumber slice served up.

Re: Duckathlon Recap II: New at Reason.tv

Dave Glowka — Thu, 12 Jun 2008 16:14:21 -0000

Chavi, regarding the name Baylen Linnekin. Take the first syllable and the last, and what does it sound like? His parents are seers.

Re: DC Council’s Jim Graham Wants No One to Have a Piece of the Pie

Dave Glowka — Thu, 28 May 2009 15:12:24 -0000

Jim Graham, what a clown. I once saw him jaywalk across U Street NW between 15th and 16th. Lawbreaker.

Re: Ask the Readers: What the Shell?

Dave Glowka — Thu, 28 May 2009 15:21:49 -0000

Eat the shells! Crunchy in, crunchy out, if you know what I mean.

But if you're making a shrimp dish at home, I say peel before cooking, freeze, repeat often, and when your collection is big enough make a nice stock out of the shells and use it as a base for a chowder, bouillabaisse, pho, etc.