Michael Friedman

Hey @tollbrothers - house is less than five years old and major mold and water damage from poor work in master bath. Be better.

@campwinnebago The Infirmary!!!

@kwcollins @RedHenDC @RedHenDC does takeout just not delivery. You can call and place the order and come pick up!

@IanHiltonDC Hahahahaha

Breaking: Hilton Brothers group of restaurants and bars will require proof that you aren’t an asshole.

New @pizzacitypod is up featuring @AllPurposeDC: podcasts.apple.com/us/podcast/piz…

@JasonIsbell It’s really great just so you know.

@kwcollins Grate over poached salmon or grate and mix into sour cream and serve with grilled steak and onions!

@JamesGunn I wanna see it

@LauraHayesDC @EatLittleSesame All of this is very cool.

In a weird way, we have the cold-pressed juice craze to thank for this fun news. @EatLittleSesame is using the same High Pressure Processing technique that explodes listeria and E. Coli under 87,000 psi. (The Earth's atmosphere at sea level is 14.7 psi.) washingtoncitypaper.com/article/516139…

@NYRangers Stay positive boys get em back in the third. LGR.

After 2:

@braujeff @dcbrau Cheers bro! Congrats!

Cheers to 10 years of ⁦@dcbrau⁩ everyone!! We wouldn’t have made it without you! To commemorate the milestone, I’ve chugged a Public Pale ale. Be warned, I can’t chug for shit but here it goes.....

@davidgura I bar grated Cabot sharp cheddar, 1 small jar pimentos with their juices, about a cup of HELLMAN’S mayonnaise (fight me), a couple cracks of black pepper and 5-15 dashes of Tabasco dependent on how much zing you want. That’s the recipe.

@conantnyc Field of Dreams and Bull Durham

I rarely watch TV anymore. But if I get the chance and I’m flipping through and see The Godfather I HAVE to stop! Also I’ll stop for “Coming to America” and anything Jason Bourne. You??

@dhmeyer Lots of onions. Heinz chili sauce. Chicken stock. Salt and black pepper. Low and slow until she’s tender and the onions have given everything they’ve got. The brisket of my youth!

What is your favorite recipe for brisket (not smoked, in this case)?

@onyekaehie Yes. They’re called chefs.

Does anyone else just constantly think about food throughout their day?

@jimenez_mej @davidgura Yes true. And for the home cook just bring to boil then turn to low so water simmers and walls are cleaner.

@Darby4Skye @davidgura On a spoon, waffles, toast, ice cream, pancakes, a shoe for crying out loud it’s so good.

@BellaRiley1270 @davidgura Closed cans prevent evaporation. The can acts as its own pressure cooker. This is a pretty safe practice that happens all around the world. Honestly you can bring the cans to a boil then reduce and keep on low heat too. It’ll be a safer practice. Risk/reward is worth it.

@MikeyFriedmanDC @davidgura Cans can expand and possibly explode. Burns do hurt.

@IdentityScience @davidgura You can go below 212 if you want to do right below a boil. Also make sure to take the label off. That will get messy.

@MikeyFriedmanDC @davidgura Keep the boil right at 212F ?

@BellaRiley1270 @davidgura Also - be careful cooking in general. Burns hurt.

@MikeyFriedmanDC @davidgura Careful doing this.