All Activity

This stream auto-updates   

  1. Past hour
  2. I've had both artichoke dishes and cooked Carciofi alla Giudia with a friend expert in Italian cuisine. I don't think either comes breaded. Carciofi alla Giudia can be made with or without stem and the stem might be plated on the side not turned to the sky. Seeing that deep fried stem pointing upward and with enough vino it looks like an erection. Not the most appetizing appearance from my perspective. mama mia. Its not requisite. In any case there is a lot of paring to prepare this dish. alla Giudia requires deep frying twice. I suppose one could bread the artichoke leaves on the second deep fry. I suspect that it could add different tasty variations. Here is a somewhat charming story about carciofi alla giudia with some interesting history:
  3. I remember Shannon Faulkner very well - it was only 21 years ago when she had half the country wanting her to die. I also remember having very strong feelings that The Citadel (and the military) should remain all-male, and I was very anti-Shannon Faulkner while at the same time feeling very sorry for her, and the abuse that she took. Now that I'm older, and now that The Citadel has hundreds of male and female graduates, I look back and realize my "anti-Shannonism" was based very much on prejudice and preconceived notions - I justified it by saying something that I still think: Institutions (in this case, The Citadel) should have the right to be all-male and all-female. Yeah, I guess I still think that's true - I don't think boys should be allowed in the girl scouts, and I could probably name numerous other examples, although, granted, The Citadel was a government-supported institution. I also felt, fairly strongly, that the military shouldn't be used as a proving ground for civil rights (I'm not saying I was right or wrong; I'm just saying how I felt at the time). But Shannon Faulkner was different - she was made a scapegoat because quite frankly, she was never *physically* cut out to get through The Citadel's rigorous hazing and boot camp-like treatment of freshmen. When Jackie Robinson broke the color barrier in Major League Baseball in 1947, it was all *extremely* carefully planned out - Robinson was hand-picked by Branch Rickey because Rickey knew what type of abuse was coming to be coming Robinson's way, and knew that Robinson could take it, both mentally and physically. Rickey also knew that whoever was first needed to be as-good-or-better than just about every other player; there could be no .213 batting average for Jackie Robinson. Faulkner, on the other hand, was a lone wolf, having almost no support, and she was the wrong person to be "the first." But I think people need to take another look at her, and cut her some slack. This needed to have been an organized, coordinated effort, and the person selected needed to have been a physical bad-ass; Faulkner wasn't that person. But in terms of civil rights? I think she needs to be looked back upon as something of a hero, quite frankly, and I think it should be done now rather than later. And I think a lot of people owe her an apology - not for wanting to exclude her, but for the abuse they gave her - and even though I didn't dole out any abuse, I'll start by being the first.
  4. Today
  5. The fall menu is back and Im missing my DR crew! Stop by guys and check out the new menu and new look of Amoo's! See you all at my tables :-)
  6. Two nights ago was a really simple chicken and sice dish with leftover green beans. Last night was 72 hour sous vide short ribs over mashed potatoes with garlic sauteed kale.
  7. I couldn't find the link on their main website, but found it on their twitter:
  8. I think this series started going south in season 2. Season 3 confirmed it for me. It just gets repetitive and not interesting anymore. One of the things that I find problematic with most series on TV is that people are never really given the opportunity to tell just one story with a beginning, middle and end. Everyone is looking for an amazing series to then milk to death with endless repetition, surprises, twists and turns of an unexpected (yet grow to be expected) type. <sigh> I am sure it is all about making money and if people keep watching, that is what will continue to happen. But I find it tiresome. That said, there is plenty of other stuff to watch out there, and I'll keep searching for the good stuff.
  9. Indeed. But I do also enjoy some Rush and some Yes. But also Gabriel-era (and the first two Collins-era) Genesis. These days, there are interesting snippets of prog in metal.
  10. Anyone with recommendations for what to do on New Year's eve and New Year's Day? Open to anything from restaurants to cabaret to a classical concert, etc. on NYE. I assume many places will be closed on the 1st so we may just walk around, or go to the few museums open, or even day trip to Chartres. I've traveled a lot, but have very very very little experience in France, so really hoping some France experts come through here! Also, still looking for gems in Normandy.
  11. I live right around the corner, so I've been to AP a few times. I thought it was fantastic opening night and my second visit; less so in my recent visits. I also had what was definitely the worst negroni of my life here: really, really sweet somehow. It was described as a "perfect negroni" on the that a variation on the negroni or just a superlative?
  12. I went to All Purpose this weekend at around 7 PM - the restaurant was fairly full, but with no wait, and there were seats open at the bar. Let me start out by giving the highest possible praise to my *wonderful* bartender Kyle, who raised the quality of my dinner all by himself - he noticed when things were going wrong before I said anything, and proactively took action to make them right. He knew the ingredients in the dishes, and was just one of the best top-to-bottom bartenders I've encountered in quite awhile - he was great. I wanted to begin my meal with a cocktail, so I asked which Gins they had, and they only had three: Beefeater, Green Hat, and Catoctin Creek - one of which is mass-produced and innocuous; the other two of which are almost undrinkable in my experience. Nevertheless, I ordered a Gimlet with Green Hat ($8 + $2 supplement for something) because I've only had it a couple of times; unfortunately, I didn't notice which of the five stripes it was (Green Hat makes five gins, each one having a different colored stripe). I like Gimlets - which are essentially Gin and Lime - because they allow the Gin to shine through. Unfortunately, this must have been the Navy Strength Green Hat because it was overwhelmingly strong. The lime juice appeared to be squeezed in-house, but was done so earlier, poured from a plastic container, and a deeply macerated cherry was curiously added on top, which I've never before seen in a Gimlet - it was a pretty lousy drink, all things considered, but it was mostly my mistake for not sticking with Beefeater. Like Bombay (regular Bombay; not Sapphire), Beefeater is an industrial, but perfectly inoffensive and decent Gin that I usually get when regular Bombay isn't available, and I want something neutral - this drink was mostly my fault, but I'm not happy with All Purpose's selection of Gins. After my cocktail, I switched to a white wine which took care of me all the way through my meal: a 2015 DeAngelis Trebbiano Blend ($9) from the Le Marche region - this medium-bodied, dry white has a fine supporting backbone of acidity (albeit very high-toned acidity) that was more than enough to stand up to all my courses. I should add that awhile before I went, I asked someone deep on the inside of this restaurant what dishes they were most proud of, and ordered exclusively from the list I got in return. All Purpose has a mostly Italian, very workable wine list, with almost 50 wines by the bottle, ranging from $35-70, seemingly averaging in the $45-50 range; you can expect to pay about $10-12 for pleasant, drinkable wines by the glass, and $7-$11 for each beer on their medium-sized, well-chosen list, with 4 luxury beers priced well into the double-digits. I began my meal with a nearly delightful Sicilian Tuna Mousse ($10), served in a bocal with salsa verde, (pickled) baby celery, and four thin slices of well-toasted bread for spreading - just enough bread to provide for a liberal spreading of the mousse. This was a very good dish, and would have been excellent had it not been doused with finishing oil - I suspect the mousse is made earlier in the day, and finished a la minute with the salsa verde - something very much like a nutless pesto - and the oil, which (combined with the upcoming courses) contributed to making this meal heavier than it should have been. Spaghetti Squash "Aglio e Olio" ($12), a large platter of shredded spaghetti squash with brown butter, lemon, herb-roasted ricotta, and breadcrumbs that drew questions from both sides of me ("What is that?"). This was an oily plate of food, and lacked seasoning - "Aglio e Olio" means "garlic and oil," and while I got a lot of oil, I got virtually no garlic. However, in one bite, I took what I thought to be a quarter-sized wheat crisp - lo, it turned out to be a piece of crisped garlic, so there it was after all. The highlight of this dish - by far - was the herb-roasted ricotta, which had the same look and texture as thinly sliced vanilla meringue, and I mean that as the highest of compliments - this was wonderful, sheep's-milk (possibly goat's-milk) cheese presented in a novel fashion, and saved the dish from failing - I took about half of it home, having it the next day, and since it theoretically had lemon in it already, I added a few much-needed grounds of lemon sea salt, making it a much better plate of food. Although I reheated it in my microwave, it was actually much better on day two because it was simply too hot when it was served, and the oil in the dish retained the heat throughout the meal - it was markedly better at a slightly cooler temperature, and certainly with the added seasoning - I didn't enjoy it at the restaurant; I enjoyed it at home. With my Squash, I had the Crispy Fried Mushrooms ($14), an intricate dish of four sliced, cremini mushrooms with smoked mozzarella stuffing, and chives, sitting atop a puréed avocado ranch "dressing." I say "intricate" because the insides of this mushroom would fool most people, as it fooled me, into thinking there was some veal in it, but it was a vegetarian dish; the only problem was the breading which was bland and desperately needed some seasoning - the same problem which plagued the accompanying squash. More "interesting" than "good," I would consider getting this again if the batter changes, and if I had a second person to split it with - as it stands, it's priced out at $3.50 per fried mushroom - not unreasonable for what you get, but also not something one person wants to stuff himself on. After these three courses, I was pretty well stuffed, so I got half of my Spaghetti Squash to go, and ordered a Buona Pizza ($18), with tomato, huge slices of pepperoni, mozzarella, chili honey, basil, and grana - also to go. I paid my bill, walked back to my car, opened the pizza box, took one bite of the cornicione, whispered a four-syllable word, and headed home. Over the next 24 hours - including that same evening - I played around with the pizza, and have several conclusions: 1) The cornicione, or "periphery of the crust," badly needs work: It's way too big - an inch long, and about a half-inch thick, and is dense and has a flavor not much better than a decent cracker. If you don't mind spending $18 on a pizza, only to ignore the end crust, you may well like these pizzas; for me, the crust is an integral part. 2) The honey in this particular pizza conglomerated around the rim of the crust - I don't know if someone used a squirt bottle in a circular motion, and the centrifugal force forced it outwards, or if it just crept towards the end in the oven, but there it seemed to be conglomerated. 3) The toppings were busy, but excellent, and the middle part of the pizza was delicious - even better at room temperature than it was when hot, because you could taste the honey; at full heat (or close to it), the cheese tended to overpower the more nuanced toppings. I've officially initialized coverage of All Purpose in Italic in the Dining Guide, and have it currently ranked as one of the Top Five restaurants in Shaw. This will undoubtedly change in the future, but for now, I can't rave about All Purpose, which is trying to be "Etto-ish" in nature, but not pulling it off quite as well. Still, All Purpose is a good, 2 Amys-style restaurant that can improve if the kitchen stays focused; the service I had was top notch, so there isn't much room for improvement there. The wine list (by the bottle) is quite good, but the bar needs work.
  13. Skylight Inn in the NY Times: I Hopped a Plane Just for a Barbecue Sandwich.
  14. no problem! I plan on going back and trying some more items.
  15. I don't love Chipotle, but my wife does (even after the aforementioned raw chicken incident up thread), and sometimes it's easier to just shove it in rather than go two places. So I stop in a few weeks back and think 'Huh. Chorizo. Maybe this is my Chipotle jam.' I threw the burrito away. I have never been one to salt food at the table, but as I eat out a majority of my meals, my salt tolerance is not low. But whoa, this was a sodium bomb that I just couldn't get down - and couldn't believe this passed what I'm sure is extensive market testing by a company of this size before launching a new offering. Back to my standard kids meal - they aren't bad and are perfectly sized for lunch.
  16. This place is ~just about to open~, but they've yet to put up a website. The only proof they exist at all is their Facebook page and a really ostentatious and attention-grabbing fascia - see for yourselves! Ballsy of them to decide to compete with Nostos and the Tysons Galleria Lebanese Taverna in far more centralized locations right down the road. One plus of their place over Nostos - covered/underground parking - though it looks like it'd be a tight fit. I'll try to get a menu or something from this place - or eat there - sometime soon.
  17. Julien doing Julien.
  18. I've always been pretty disappointed by Donburi, which pains me to say, because I really want more good, interesting, small-space options in town.
  19. I am a sucker for a decent steak and cheese in NoVa. I went by and tried Jimmy's NY Pizza yesterday for a late lunch. Great stuff. This place is nothing as far as atmosphere, but the steak and cheese was worth the trip. The person cooking and who greeted me said they do a lot of carryout business. If you blink, you will miss this place. Tucked away in a very small strip mall off in an obscure commercial area of Sterling. Next time I will try the pizza - thanks for the recommendation.
  20. I went there with my husband this past Saturday and it’s still a great place to go. We were seated in the front room next to the big window overlooking the street which was enjoyable. We also loved the fish inspired artwork on the walls. We split the tuna tartare for an appetizer and for our main course we both had different preparations of butterfish. The waitress (I don’t know her name, but she’s been working there for years) said all the fish is good but she encouraged us to try something different and it was well worth it. The butterfish was crusty on top and very moist on the inside. I can see why they call it butterfish, I wish I could cook like this at home. It came with Brussels sprouts, cauliflower, and pumpkin seeds. The Brussels sprouts and cauliflower were not whole but were shredded. It’s difficult for me to describe in words but it was very tasty and it almost seemed caramelized. Last but not least, we split the chocolate tart for dessert which is always one of my favorites. I had a glass of Sancerre from France and my husband had two glass of Albarino from Spain, both were outstanding. We love going to this place. It’s quality food at a reasonable price.
  21. I can see how JT fits the "Medieval Folk Rock" category but, as someone who liked Fairport Convention, Pentangle, Incredible String Band, Renaissance, Steeleye Span, etc I see JT as the black sheep of that family.
  22. Yesterday
  23. Earl's in Arlington delivers a boatload of turkeys. I haven't ordered one but good gosh they know turkey and they know turkey stock. I wish I had personal experience on this but I know they are hugely popular.
  24. Thank you! Here they are inspecting the pumpkins! Happy Halloween!
  25. Did not check the thread, but perhaps some of the best airport food I have had was in the Seattle airport from Beecher's in Terminal C. Really great!
  26. Just got back from a week in Hong Kong. I will update my thoughts soon, but if you ever get the chance to go - DO! It's a great town, and not just on the dining front.
  27. due to their food safety issues recently, Chipotle has changed the way they prep a lot of their food. lettuce comes in pre-cut, steaks are cooked offsite sous vide then seared at the restaurants (previously I think only the carnitas and barbacoa were done this way), and a few other things that make it seem not as "fresh."
  1. Load more activity