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  2. for finer grinds, these things are massive pains in the ass. took me 2 minutes or so of active grinding for each cup of aeropress
  3. Today
  4. The first spring training game of the year couldn't have come soon enough. It means next to nothing but the Nats beat the Mets 8-6 this afternoon. Many Nats regulars started the game and left after a few. Harper HR'd in his first at bat and also got a single. Hope springs eternal.
  5. Anyone been yet? First Yelp review was atrocious.
  6. I didn't succeed in memorizing any one dish from our meal last night, but the science project/"playing with fire" dish this time was a creative cheese toast--"Warm Grayson and Purple Sweet Potato Brioche." The person presenting this melted the Grayson cheese on a thin rectangular hot plate over a bed of coals that had been ignited with Everclear. (I think there might have been another ingredient or two mixed in with the fiery coals, but I don't recall what.) He then scraped the toasty melty cheese onto small rectangles of purple sweet potato brioche. I could definitely have eaten more than one of these. This course was one of the highlights of the evening for me. This was probably my favorite of the bread-type products offered, with the airy cloud of a popover with mushroom sauce that came with the DC Steakhouse course a close second. Bread is one of the things Aaron Silverman and his crew(s) do superbly and I always look forward to seeing what they're experimenting with at any given time. They also did a Perigord Black Truffle Hoecake as one of the initial three snacks that I felt like I should like more than I did. The hoecake was a nice bite, but maybe there was just too much going on in this. Ironically, I found the official "bread course" the least exciting of the breads ("Oaxacan White Mole with Fresh Tortillas"), The mole gave off a slow burn and was flavorful in and of itself, and the corn tortillas were well made, but I found this somewhat disappointing. Maybe I would have evaluated it differently if it hadn't been presented as the bread course. Another oddity: the only part of the DC Steakhouse course I was underwhelmed by was the actual steak. The sauces (béarnaise and peppercorn) that came with it were delightful. I loved the creamed parsley as a take on creamed spinach. And the 50 layer potato cube was inventive and a perfect whimsical (and workmanlike) little package. The two slices of steak (from different cuts, I believe a server told people next to us) was presented as from a "retired dairy cow." Given the toughness of the steak, I won't dispute that description. My husband disliked it more than I did, but this was hard to cut with a knife. My favorite of the sweet courses was the Tangerine and Hibiscus Soda. I think this may have been presented as a palate cleanser but I'd love this straight up as a dessert on its own merit. The frozen tangerine had been halved, and the bottom half was filled with tangerine granita and a little scoop of lemon yogurt sorbet. For serving, hibiscus soda was poured over the frozen confections. My least favorite of all the courses was the Smoked Sturgeon, Alliums, and Beets. I found this way too salty and my husband finished my portion. I suppose I could have noted a preference beforehand of not wanting extremely salty foods, but that can be a subjective judgment, and I don't want to miss out on a great dish by being too cautious in advance. Honorable (or dis-) mention in this category: the Long Life Udon with Jonah Crab. I had a hard time managing the long doughy strand of Udon and found this awkward to eat. That issue kind of overpowered any other reaction to the components of the dish. My husband had a similar reaction. I believe the only course that was the same as the last time we ate here 6 months previously was the Fennel Absinthe Bonbon, which offers a distinctive welcome to the meal, a precursor of the creativity to come. Perhaps this is the sausage lychee salad of P + P? For the welcome drink, there was a choice of a manhattan and a tequila drink (which may have been the same tequila cocktail on the pairings menu). I'm not much of a cocktail drinker, but that manhattan knocked my socks off. Bourbon and two kinds of amaro is all I remember. Perhaps I should have asked for a full-size one to drink with the meal. Having done the a la carte beverage option at the bar, I ordered one glass of wine. It was a sparkling wine that I have no record of. I had a taste of it before ordering it and found it had an intriguing sourness to it. After about half a glass I was less enamored of it. I loved that manhattan, though. Other people around us were getting the drink pairings and some of the glassware used was wild, including rocks glasses that seem to defy some law of gravity. The experience seemed a little more informal than the last time. We were the most dressed up people I saw and we weren't super dressed up. People got a little more dolled up the last time we were here and that was in the middle of the summer. One other thing that struck me was that there was an upsell starting out. We were asked if we wanted a fourth "snack" course. After a description of an interesting sounding potato ice cream sandwich, we were told it would be $40. We declined.
  7. Though I haven't tried it, they list nahari as a weekend special.
  8. This thread was started about 5 months after the Great Recession started, and about 14 months before it ended - looking back, there is no question that we had entered into a bubble in late 2007. And I believe we've been in a second bubble during the past 2-3 years as well (which is already beginning to collapse, or certainly shrink - anyone who thinks otherwise should take a long look at the incredible piece of work that cheezepowder has done - yes, she's only one person, and no, she can't possibly account for every restaurant, but this is the best list out there, and a definite trend has been in place for quite awhile now). The recovery brought enormous supply into Washington, DC - much of it untrained and unfit to work in restaurants, and right now I'm very worried about that supply (and I'm talking about restaurant employees). The last time I said this was about 5-6 years ago, but I'm going to start saying it again: If you're in a stable, safe job, think *long and hard* before giving it up right now. And make doubly, triply sure that it's actually stable and safe. I'm not even going to go into how quickly housing prices rebounded after the "worst economic disaster since the Great Depression" (not my words). "A 10-Year History of DC's Housing Market in One Chart" by Jeff Clabaugh on I'm pretty sure a 15-year or a 20-year chart would look a lot more worrisome, as housing was going up by double-digits for several years in a row before it peaked in 2007.
  9. Serious question: How does thinking something is a bad idea make you a "hater?" I'll say one thing for Groupon: Five years later, they still have a market cap of $2.5 billion - that is a *lot* of money. I don't follow Groupon anymore, so don't even know what they do, but I still don't see how what they were doing five years ago was anything different than the Entertainment books we used to buy in drug stores 30 years ago, getting evil scowls from restaurant workers when we pulled them out. From: "RIP LivingSocial: The Fast Rise and Slow Demise of a Daily Deals Company" by Steven Overly on “When you’re in the middle of a fad, you don’t always know you’re in the middle of a fad,” Bax said. “There were all kinds of haters out there with revisionist memories, but there was a two-year span where everything the haters wrote just didn’t happen.”
  10. It was Thursday afternoon, and I was heading to a corporate dinner at Cuba Libre, but I was early and nursing a cold. So I stumbled upon Fig and Olive and stopped in for a spot of hot tea at the bar. Directly across the bar from me was Betsy DeVos, our new Education Secretary, having a white wine and a small snack with a female companion with whom she was engaged in conversation. I was surprised to see a cabinet secretary so visible, but what the heck, it was only Education. And no one was bothering her for selfies or autographs....
  11. I've eaten at Booey's many times. It is convenient for a coffee meeting, but the sandwich counter isn't anything special. At the risk of criticism, I prefer the Korean buffet on the first floor of 4601 N. Fairfax Dr. to Booey's. I believe it's called Ballston Cafe, and it is among the many Korean-run buffets in our busy working area that includes many positive features -- (1) the buffet itself is immaculate, down to perfect presentation for each dish, (2) you can make your own dish, with plenty of variety and changing options all the time, and (3) the sandwich counter at the back is at least as good as Booey's, and even more meticulous in terms of presentation. These Korean-run buffets -- and I've eaten at dozens of them -- only have breakfast and lunch service, and the presentation down to the cut of the vegetables demonstrates a kitchen with some degree of discipline. All of that said, I'm merely voicing a convenient option that doesn't suck on that side of Glebe.
  12. So in my continuing quest to visit Columbus favorites before I leave, I took advantage of a freaky, record-breaking spring day yesterday to walk a bit outside my 'hood. Lunch and beer at Seventh Son Brewery is about the best way ever to kill a few hours on a gorgeous Friday afternoon. This place is a bit off of the beaten path, though it is a really easy drive or Uber from campus or downtown, and s brief walk from the Short North Arts district. The neighborhood seems a little sketchy, but it is rapidly gentrifying, and is perfectly safe during the day, and pretty safe at night if you don't wander too far afield. The brewery has a rotating schedule of food trucks, and I was fortunate that yesterday Moes barbecue was serving lunch. I saw someone eating chicken wings, and she was clearly enjoying them. She leaned in to her companion saying "these are the best f*<king wings I've ever had." Sold! The wings are smoked, then possibly grilled, though they did not have a grill marks, but the outside was kind of dry with a bit of a bite. The smoke flavor was lovely, and the chipotle mango dipping sauce was very spicy, and a great complement to the smoke. I saw lots of people getting the pulled pork sandwich, which looked pretty awesome for six dollars. Seventh Son was one of the more leading edge participants in the booming Columbus microbrew scene. When they opened in a former auto repair shop, the neighborhood was much worse than it is now, and they took a bit of a risk. The beers cover the spectrum from very low ABV to quite high, and multiple different styles. I tend to stick to the lower ABV pilsners, witts and ales. Many offerings are seasonal, so the selection changes frequently. Yesterday they were offering a lobster Ale, and they told me they buy their lobsters from Maine packed in seaweed! It sounded disgusting to me, but the guy next to me who ordered it said it was really pleasant. This place has two large patios, and is going to expand to an empty lot next-door to create a bigger production facility. The location on kind of a drab busy street, and the food truck parked outside, seems scruffy at first glance. It is a very clean, friendly, casual place that caters to a diverse crowd. Older guys in suits share picnic tables with tattooed hipsters. They even have a large event space. If you have time to kill in Columbus, and you are near campus or downtown, and you want some really interesting beer with tasty food, they actually even have their own parking lot! Go!
  13. Thanks, that's helpful. I don't have a need for any setting beyond coarse for the french press.
  14. The development of the Mosaic District and Halstead Square to its north made me believe that NoVA would no longer be a culinary wasteland. My dream was utterly crushed. The restaurants that came and gave me hope have all sank back to mediocrity. First, Ovvio - I think the opening chef lasted a week. Ever since then, the menu has stagnated and while the food isn't bad, it isn't really all that exciting. Second, Brine. Wow, seafood in NoVA. That menu is stagnate too. Lamb and clam and plankton pasta are good, but not good enough to eat every month, or every other month. In fact, most of the entrees are now land based proteins. Third, Gypsy Soul. I loved that place, but it closed. WTF! Fourth, Requin. Ooh, a Top Chef contestant trained by Eric Ripert! Except she's never there, and I think the food there went downhill fast. To be fair, there are some decent ethnic joints - Jinya, Sisters Thai, Four Sisters but I can get better Asian food elsewhere that's cheaper.
  15. Can someone explain to me the attraction of Alta Strada? I've never been to the DC branch because it didn't sound like it excelled at pizza or pasta, and it generally looks boring. Then Alta Strada came to me. By opening in the Mosaic, it was too close for me not to try it out. So with two coughing and sniffling kids in tow, we went to find out what Schlow has to offer. As it turns out, not much. No one liked the crunchy meatballs. A crunchy coating doesn't make an otherwise bland meatball better. The macaroni al amatrciana was actually pretty good - due mostly to the shell pasta being al dente. The fedellini with shrimp and hot chilies was not good - overcooked pasta and fishy shrimp. So the menu is limited and nothing's really all that exciting. As the only Italian joint in Mosaic, it might last awhile, and I might even go back because the choices for dining in Mosaic is pretty lackluster.
  16. Correct. I thought Metier was quite delicious, but a little stuffy, and slightly odd with no windows and all. While you cannot really see windows in Kinship either (unless you are in the bar), it seems lighter and more playful, jovial and laid back than Metier and that fits me right now.
  17. Bowie-Mongers. Lie Ziggy Stardust. I ended up at the peruvian chickan charcoal joint across the street from Pupatella today. they oddly serve kabobs and an extremely limited indian menu too. I would rate their Peruvian chicken below Chick on the Run in Bethesda, but it is a solid representation of the dish for sure. Better than anything in Laurel/Beltsville if that is any help.
  18. Folks, this video is funny, but here's something very serious to think about: Anyone who's crazy enough to approach you in your car these days, is very likely to be carrying a gun. Evander Holyfield makes for a poignant (and funny) PSA, but even Holyfield is no match for a bullet, and neither are you, and I don't care if you bench press 400 pounds and are a grandmaster in your chosen field of combat. Thirty years ago, I kept a supply of pennies in my car, so I could loft them out my window at trucks who got on my ass (I also had a couple of used sparkplugs) - I never tossed out either, but they somehow made me feel "like I was tough" - I was 25 and a moron, never once thinking that somebody might pull a gun on me. I also had a blackjack in my car, which is equally useless against a gun. Don't do it. No matter how wrong the other person is, say, "I'm really sorry - I should have been more careful," reach out to shake his (her?) hand, and then move on: Your life is worth too much to give it up to some gun nut. If you have a dash-cam, so much the better - call 911 (make *very* sure to write the license plate, make, and model down), and let the police start the process of revoking this person's driver's license, instead of taking your chances against the unknown.
  19. Yesterday
  20. This reeks of reality TV and faked tension....or maybe it's a real crazy cash drain. To be continued.........
  21. I've eaten at booiemongers for probably 30+ years. It works. It's more than decent--certainly not great. I've eaten (not dined) at all of them. Its not buggers, its bouie. Get over it. 😊
  22. Sushi2Go is no gourmet experience, but is much better than you might think. I was expecting the sushi here to be in line with something you might get at a grocery store but it is better. This is not Sushi Taro by any means, but everything is prepared to order and tastes very fresh. In addition, the woman working the register (there are usually only two people working there) is super nice and friendly. It is a charming little business and worth giving a short if you are looking for some sushi and not eat it in a restaurant.
  23. We've been going there since it opened and I thought I had started a thread about it already... When it first opened up the taste of the food was much higher. I would have put it closer to Sisters Thai and was quite happy to have it so nearby. However after getting food from over twenty times, the taste has dropped to a more generic non spicy Thai tasting flavor in most of the dishes we order on a regular basis. The restaurant is popular and a nice decor for a strip mall. They do a good amount of business both in restaurant and take out. Staff is fairly attentive. For Thai cuisine, I would prefer Elephant Jumps then Sisters Thai in the NOVA area, unfortunately it's not close by in the neighborhood.
  24. You know, I have never been to the Booeymonger in the 11 years I have lived right by it. The name kind of grosses me out, even though it isn't booger-monger, I just can't get past it. Oh and if someone tries Sushi2Go, let me know! I walk by this on the way to my nail place, and I don't ever think it can be good...
  25. I have a Hario manual burr grinder and really like it. It takes all of 15-20 seconds to grind enough for a single press pot or Aeropress serving (about 20 grams usually). Even grinding a full hopper only takes a minute or two, and I've got an attachment for a small power screwdriver to make that go faster. It's a little fussy to dial in the grind size by trial and error (you're moving a set screw up and down in very small, unmarked increments), but it seems very consistent once you're there. I put a lock washer on it and don't futz with that setting. If you are going back and forth between espresso and course grind all of the time it would be really annoying.
  26. I've been meaning to visit the UMD dairy for ice cream for years, but I've yet to manage a visit. FYI, they moved to the student union in 2014.
  27. Anyone have any recent feedback on this place? It looks like Tyler Cowen enjoyed it, FWIW.
  28. Just ordered the New Misen paring knife. They are solid knives at a great price. Where I might no want a guest to have a favorite Wusthoff, no issues giving them a perfectly adequate Misen.
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