Tom Sietsema's Online Chat
#1
Posted 27 April 2005 - 08:31 AM
#2
Posted 27 April 2005 - 11:04 AM
#3
Posted 27 April 2005 - 11:15 AM
Tom Sietsema: It all depends on what you're looking for. Give me some perimeters.
One perimeter is the ring road around Atlanta.
Sorry, just feeling goofy today.
skewing old
#4
Posted 27 April 2005 - 12:36 PM
I am not so sure that perscription is unfilled...Bronxville, NY: You guys did a wonderful job highlighting eateries in New York City. Now where can a tourist get the best eats in Washington DC?
Tom Sietsema: It all depends on what you're looking for. Give me some perimeters.
One perimeter is the ring road around Atlanta.![]()
![]()
Sorry, just feeling goofy today.
#5
Posted 28 April 2005 - 09:28 AM
K
#6
Posted 04 May 2005 - 08:35 AM
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#7
Posted 04 May 2005 - 09:06 AM
"A thick layer of beef fat and cabernet obscures my memories of the evening. It's possible I was raped by a bull."
#8
Posted 04 May 2005 - 10:13 AM
#9
Posted 04 May 2005 - 10:16 AM
Anyone else not getting the chat at 11:13?
Yep. I was going to switch browsers to see if that helped.
Using Netscape right now.
#10
Posted 04 May 2005 - 11:03 AM
Sommelier is Superb: I know you're totally on board about the sommelier at Citronelle, but i just wanted to share briefly. Everyone always seems to complain about service there. And although the waiters can be a bit crusty, we were there a few weeks ago, drinking not particularly expensive wine. The sommelier really made our meal fun and memorable. He visited several times (it WAS saturday night) and ended up making menu suggestions, even brought out our cheese plate to us with a special addition. Awesome time - due mainly to him
Tom Sietsema: You hear that, Mr. Slater?
Homer J.
#11
Posted 04 May 2005 - 12:19 PM
#12
Posted 04 May 2005 - 01:11 PM
"Washington, DC: Hi Tom!;
PLEASE AT LEAST ANSWER QUESTION 1!;
We're leaving for Ocho Rios in 3 days and we're trying to find out the "must not miss" dining experiences you or the chatters have had. I did my homework and didn't see any postcards, so PLEASE POST THIS!;
Second, does DC have any 'raw food' scene? A friend who's coming to town is interested in trying this together.
Thank you VERY much!;"
Ya mon, go to Jamaica and maybe ya find a little mellow, now...
"A thick layer of beef fat and cabernet obscures my memories of the evening. It's possible I was raped by a bull."
#13
Posted 04 May 2005 - 01:35 PM
That was pretty cool!Mark, posting to the Tom chat again?
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Sommelier is Superb: I know you're totally on board about the sommelier at Citronelle, but i just wanted to share briefly. Everyone always seems to complain about service there. And although the waiters can be a bit crusty, we were there a few weeks ago, drinking not particularly expensive wine. The sommelier really made our meal fun and memorable. He visited several times (it WAS saturday night) and ended up making menu suggestions, even brought out our cheese plate to us with a special addition. Awesome time - due mainly to him
Tom Sietsema: You hear that, Mr. Slater?
Manager, Bastille 1201 N. Royal St., Alexandria, VA
manager@bastillerestaurant.com
#14
Posted 04 May 2005 - 02:02 PM
Whenwas the last time he dropped inept ,on a chat? scathing really scathing
#15
Posted 04 May 2005 - 02:31 PM
If you're not careful Mark, it won't be long before they start describing you as "dreamy".That was pretty cool!
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skewing old
#16
Posted 04 May 2005 - 02:56 PM
If you're not careful Mark, it won't be long before they start describing you as "dreamy".
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That will NEVER happen.
Manager, Bastille 1201 N. Royal St., Alexandria, VA
manager@bastillerestaurant.com
#17
Posted 05 May 2005 - 02:42 PM
That's certainly the Mark Slater I know!Mark, posting to the Tom chat again?
![]()
Sommelier is Superb: I know you're totally on board about the sommelier at Citronelle, but i just wanted to share briefly. Everyone always seems to complain about service there. And although the waiters can be a bit crusty, we were there a few weeks ago, drinking not particularly expensive wine. The sommelier really made our meal fun and memorable. He visited several times (it WAS saturday night) and ended up making menu suggestions, even brought out our cheese plate to us with a special addition. Awesome time - due mainly to him
Tom Sietsema: You hear that, Mr. Slater?
#18
Posted 11 May 2005 - 10:05 AM
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#19
Posted 11 May 2005 - 11:10 AM
#20
Posted 11 May 2005 - 11:12 AM
And this has got to the submission of the year so far:I'd like to say "thanks" for a great chat today. Tom's comments were expanded, informative and fun. The kvetching was markedly lessened while the really useful information was flowing. It inspired me to get out of my own kitchen and try some of the restaurants discussed today.
"Dining with Fetishes: Tom,
I'm not sure I've seen this question asked before, but do any restaurants in town cater to people who are into plumpers?"
#21
Posted 11 May 2005 - 11:15 AM
#22
Posted 11 May 2005 - 11:21 AM
And this has got to the submission of the year so far....
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#23
Posted 11 May 2005 - 11:43 AM
My immediate -- and snarky -- reaction to that question: Go outside the beltway... you can find Horn & Horns, Old Country Buffets, and Cracker Barrels aplenty if you look hard enough. Also, the TGI Fridays by GW...."Dining with Fetishes: Tom,
I'm not sure I've seen this question asked before, but do any restaurants in town cater to people who are into plumpers?"
#24
Posted 11 May 2005 - 01:22 PM
Wow. (Plump Her? Hardly know her..)And this has got to the submission of the year so far:
"Dining with Fetishes: Tom,
I'm not sure I've seen this question asked before, but do any restaurants in town cater to people who are into plumpers?"
![]()
Do you think what the poster was looking for was a recommendation of places with chairs that can accommodate a tarmac-sized badonkadonk? That's actually a somewhat fair question because many places I know, especially bistro-style, are definitely designed for a (American) standard-issue bottom.
But then again standard-issue size people are more comfortable everywhere. And I say this having just gotten off a transatlantic flight, mind ya.
#25
Posted 11 May 2005 - 01:29 PM
Perhaps someone should open a restaurant with troughs instead of plates.
#26
Posted 11 May 2005 - 01:51 PM
"Saturday Night Live" did a skit on that topic years ago: "The Trough and Brew." Every hour or so it would close for a "15-minute hosedown." Given the direction some of these TGIF-like places are going, it's only a matter of time before life begins to imitate art.Perhaps someone should open a restaurant with troughs instead of plates.
Banco: That's not Jello. It's aspic.
#27
Posted 11 May 2005 - 02:19 PM
skewing old
#28
Posted 11 May 2005 - 02:44 PM
I'm just wondering how many people reading the chat naively typed "plumper" into Google while at work, followed by frantic mouse-clicking of pop-ups if they happened to click through on one of the results ...I'll admit it...the question made me think twice or three times. "What's a plumper?" Couldn't REALLY mean what I thought it meant, could it?!
#29
Posted 11 May 2005 - 02:54 PM
Check, please.I'm just wondering how many people reading the chat naively typed "plumper" into Google while at work, followed by frantic mouse-clicking of pop-ups if they happened to click through on one of the results ...
#30
Posted 11 May 2005 - 03:39 PM
Oh, Rocks! You didn't!!People!!! Read the smilie!!!
Manager, Bastille 1201 N. Royal St., Alexandria, VA
manager@bastillerestaurant.com
#31
Posted 11 May 2005 - 03:41 PM
Manager, Bastille 1201 N. Royal St., Alexandria, VA
manager@bastillerestaurant.com
#32
Posted 11 May 2005 - 03:51 PM
Read the similie.People!!! Read the smilie!!!
I read it the first time and was sure it said plumber...
#33
Posted 11 May 2005 - 03:59 PM
Who should star in THIS movie?
#34
Posted 11 May 2005 - 04:49 PM
Please do not answer this question...Plump and Plumperer.
Who should star in THIS movie?
#35
Posted 11 May 2005 - 05:13 PM
WTF are you people talking about? I read the chat and still don't get it.
#36
Posted 11 May 2005 - 06:05 PM
Go to google. Type in plumper.
Be prepared to close numerous unwanted ads.
Wish you hadn't asked......
How do you know you're a well-adjusted foodie?-babka
Will schmooz for schmaltz-qwertyy
She never promised that life would be easy, but she did promise that if I hung with her the food would be good. -Joan Bauer
...the craving of a Jew for pork, in particular when it has been deep-fried, is a force greater than night or distance or a cold blast off the Gulf of Alaska.
-Michael Chabon
#37
Posted 11 May 2005 - 06:54 PM
Make sure children are not in room.
Go to google. Type in plumper.
Be prepared to close numerous unwanted ads.
Wish you hadn't asked......
or download firefox, which automatically blocks pop-ups and has several other benefits.
Jason Chin
Toronto Phodown
What's life without an occasional surprise?
#38
Posted 11 May 2005 - 07:50 PM
....and perfectly willing to live in ignorance (Or an unconfirmed 'pretty good idea', at least)!
I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.
#39
Posted 11 May 2005 - 10:06 PM
#40
Posted 12 May 2005 - 06:57 AM
"Sometimes it seems more like CONfusion food."
Hmmmm... where have I heard that line before?
skewing old
#41
Posted 12 May 2005 - 09:44 AM
Imitation is the sincerest form of flattery.So there I was on the beltway this morning listening to WTOP. Every Thursday Sietsema has a little piece. Today he was talking about Merkado and its "fusion" cuisine. --
"Sometimes it seems more like CONfusion food."
Hmmmm... where have I heard that line before?
#42
Posted 12 May 2005 - 10:07 AM
#44
Posted 12 May 2005 - 10:32 AM
#45
Posted 12 May 2005 - 10:50 AM
#46
Posted 18 May 2005 - 08:33 AM
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#47
Posted 18 May 2005 - 11:37 AM
Washington, DC: Good Morning Tom,
Wine tasters often carry their own spitoons into wineries in order to avoid becoming intoxicated while tasting through a producer's portfolio.
Have you ever thought of doing a similar thing in restaurants to keep your weight in check?
DR
Tom Sietsema: Haven't you seen my little black tote?
#48
Posted 18 May 2005 - 12:17 PM
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#49
Posted 24 May 2005 - 09:02 PM
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#50
Posted 24 May 2005 - 10:32 PM
What do you have up your sleeve this week, Mr. DR?
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