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Niel Sante, 14006 Road 13 NW, Quincy, Washington D.C., DC (2026)

12/16/2025

I find it remarkable that 90% of diners fail to leave a tip, despite the receipt clearly indicating that the $10.08 service charge is not a gratuity. This table's bill totaled $71.11, and yet they chose to leave the optional tip line empty—underscoring the challenges restaurants face in retaining employees. It is illogical to expect full service without compensating the staff accordingly. This dichotomy is untenable.

12/16/2025

First Goose, how did I do?
I don’t have any hunting friends and my dad isn’t a hunter so I don’t know how I did with my cleaning job. Being my first, it isn’t perfect and I definitely learned a few things but any tips, tricks or recipes would be greatly appreciated!

12/16/2025

Um what is this?
I am slicing a pork shoulder I got from a supermarket so I can grind it. As I was slicing through I cut through I have no idea what!! It doesn’t have a smell and neither does the pork itself. I don’t know if I can still use the pork or just be safe and toss it.

12/16/2025

Do I need to get more silver skin off all the trim is the pork fat I got wrong does this grinder just suck idk. First time grinding up my own venison and not going how I planned the grinder keeps clogging can’t barley get any meat through it the blade don’t seam to cut up the stringy stuff from the pork so idk I need help man
Credit: Trentin James

12/16/2025

IS A SERVICE CHARGE THE SAME AS A TIP… OR IS THE RESTAURANT POCKETING IT? If the bill already has a service charge do you still tip do servers actually see that money or does the house keep it somebody tell me the truth because if not I’m done tipping

12/16/2025

Did some stingray chicken legs tonight. 400 for 45 minutes. Sauce then let ride for 15 minutes. Charr on hotspot then resauce. Opening legs creates more flavor and a great cook through the leg

12/16/2025

My 4th of July brisket is the size of my 2 month old😂
Price is scribbled out for a different caption and I just didn't erase it. $4.78/lb. 14.69lb. $70.22 tota

12/16/2025

my brother smoked his first brisket over the weekend. with some leftovers, i decided to try making a spin on one of our favorite family meals, "ham and milk".
traditionally, its just ham seared in butter until brown on both sides, then you pour milk over and simmer until it thickens into a gravy. eat on bread dipped in the gravy.
the brisket was just as good as the traditional ham, i would highly recommend
edit: i shoulda known this was gonna get hate, which is fine. you closed minded food snobs can hate alllll you want, but you seriously should not judge by the name "ham and milk". its like an iceland/greenland type naming situation. sounds unappetizing but my goodness it is one of the tastiest breakfasts you can have

12/15/2025

I find it remarkable that 90% of diners fail to leave a tip, despite the receipt clearly indicating that the $10.08 service charge is not a gratuity. This table's bill totaled $71.11, and yet they chose to leave the optional tip line empty—underscoring the challenges restaurants face in retaining employees. It is illogical to expect full service without compensating the staff
accordingly. This dichotomy is untenable.

12/15/2025

The moment you realize that paying someone $100+ dollars to cut up you meat every time you kill a deer is insanity.
I have invested in a meat grinder and a vacuum sealer for what it would cost to have two deer processed.
I have always been afraid to mess it up but seriously you cant mess up. Anything that isn't pretty can always be ground.
Im not paying those guys anymore!! I get 100% of my own meat doing it right here at home.
Its my 1st time so advice is welcome.

12/15/2025

I failed, 20lbs brisket loss
This is about the 6th brisket I've smoked and this one totally failed. Dry and overcooked. I have a Recteq 700, cooked it at 235F with water pan in the chamber, mesquite blend pellets. Cooked about 18 hrs total. Fat side down, wrapped in butcher paper at 13hrs in and pulled it at 207F, wrapped in a towel and let it sit in the cooler for 7 hrs. Used probes and the cook temp was right on. Bark ended up very thick and the meat on the flat looked tan, very little smoke flavor. Maybe I wrapped too late or should have pulled it earlier? My bark is usually pretty tough so still working on that. Any guidance appreciated!

12/15/2025

Why does my brisket look so damn dry?
Hey guys, I’ve made a brisket a million times, I always do the same method 3hrs @ 250 3hrs @ 275 3hrs @ 300 Wrap

And spray/spritze every 2 hrs with beer

It works all the time but now it comes out looking like this

What happened and what did I do wrong???

Niel Sante

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