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About captcourt

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  • Birthday 08/04/1968

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  1. We snagged a 7 PM reservation this Friday. Looking forward to one more meal in this lovely spot and then see what's behind the next door!
  2. My wife and I have enjoyed Proof every time we've gone, and I'm not so clued in to industry news, so could you elaborate a bit on your (or others') thoughts/expectations? Just trying to figure out whether it's a good thing or a "let's wait and see" thing...
  3. Minor edit: Flynn was the national security advisor, not the attorney general.
  4. Al's apparently reopened at the end of July. We saw the lights on a couple of weeks ago, and then decided to stop in over this past weekend. Bright, clean, freshly painted, and the cheesesteaks are the cheesesteaks. Two huge Romans, filled with steak and lots of stuff, jar of cherry peppers, tasty fries (though they're best when hot), pleasant people who repeat your order at least once to make sure they got it right. Result = food coma. ETA: this is my 99th post, and I am now a Bottle of Beer on the Wall. I may never post again.
  5. Ate here last night and got stuff from our usual picks: fried bean curd, laab gai, crispy duck with basil and chili peppers, and pad kee mao with chicken. All of it was spot on - in particular, the laab gai had good, flavorful heat and the pad kee mao had a deep wok/pan flavor. Good end to an eventful day, and before they go on break.
  6. I think the $32 cauliflower steak is a result of the restaurant' location. Both scream that they're focusing their efforts on the expense-account types, some of whom might not eat meat, and area residents who don't look at prices on a menu.
  7. So, with the Harris-Teeter buy-one get-one-free sale (= 2 for $5.79), I bought four: salted caramel peanut, vanilla blueberry crumble (?), southern butter pecan, and black raspberry chocolate. The last one has always been the show-stopper for me, because I adore good raspberry anything. Thus far, the salted caramel peanut is okay - not great, but certainly decent - and the black raspberry chocolate is only slightly sweeter than it used to be - i.e., still good, any definitely better than the rest of the few raspberry items out there. I'll stick with the NYT recipe and my Cuisinart ice cream maker for salted caramel ice cream (if you haven't tried that, DO IT NOW). Will report back on the other two flavors.
  8. I'm as surprised as anyone else that I would post the below, but we tried this last week (minorly messing with the 3-ingredient recipe by adding just half of a small onion and a minced small garlic clove) and it was fantastic. Now you have another fennel recipe! http://www.epicurious.com/recipes/food/views/3-ingredient-orecchiette-with-sausage-and-fennel
  9. captcourt

    Dinner - The Polyphonic Food Blog

    I should have also posted this pavlova from our New Year's Eve festivities - it was very tasty, wasn't hard, looked amazing (far disproportionately to the total amount of work involved) and won over a couple of non-meringue-lovers. Recipe from here: http://thegreatbritishbakeoff.co.uk/marys-christmas-pavlova/. We watched the show on a lark and it was time well-spent.
  10. captcourt

    Dinner - The Polyphonic Food Blog

    In December 1999, my +1 and I decided to spend New Year's in a then-remote area in West Virginia in case the end of the world was at hand and chaos reigned in DC. But, of course, we had to eat well. That year, the Washington Post Food section for NYE was about Dishes for the New Millennium, collected from DC-area chefs (a veritable Who's Who* then as well as in retrospect). So, with our modest talents and grand aspirations, we brought with us the recipes and all the ingredients for a pre-/post-apocalypse pair of feasts: for NYE, a bouillabaise with rockfish, bay scallops and soft-shell crabs from Todd Gray, and for NYD, an endive, walnut and blue cheese salad with port vinaigrette from Ris Lacoste to start and beef tenderloin with stilton, pastry and madeira sauce from Susan McCreight Lindeborg as the main. It took forever then - getting the shellfish ready was painful, reading the directions was complicated, and we were in a condo rental with an unfamiliar kitchen, plus our skills and equipment then weren't what they are now. But damn, those two meals were a-mazing. We loved the bouillabaise, but the prep work involved outweighed our love for it, so we only made it one more time after that. The beef, though - the beef! - is sublime, even though we cut a corner and refused to futz with puff pastry (the dish is basically a deconstructed Beef Wellington), and the bitter greens salad (in addition to the endive, there's radicchio and frisee, as well) with the port vinaigrette and creamy, salty blue cheese makes us swoon at a starter. For some reason, the work for those two is just easier. So, in each of the 17 subsequent years, we've continued to make those two dishes every NYE or NYD. Last night, we pulled it off again and it felt like one of the years when everything hits exactly the right note. Happy New Year, everyone! * The roster of chefs providing recipes for that Post Food section: Germaine Swanson, Jose Andres and Wayne Combs, Ris Lacoste, Bob Kinkead, Jeff Tunks, Todd Gray, Frederic Lange, Michel Richard, Brian McBride, Peter Pastan, Susan McCreight Lindeborg, K.N. Vinod, and Patrick O'Connell. ** ETA: the title of that issue of the Food section is actually "The No-Reservations New Year's Eve." The recipe for the beef also includes one of my favorite typos/editing errors of all time - one of the ingredients is supposed to be "2 pounds baby spinach" but unfortunately, the word "spinach" was left out. Making this only once a year, and still using the actual, yellowed old printed newspaper section for cooking, we still get a laugh every time at reading the ingredient of "2 pounds baby" in our dinner. The online archive version - which only recently popped up! I hadn't been able to find it before! - includes the "we regret the error" notification, which is kind of too bad. *** Another ETA: if anyone happens to be in touch with Susan McCreight Lindeborg, who I understand moved away from the area after her stint at The Majestic Cafe, I would love it if you could pass along my heartfelt thanks for her contribution of the beef recipe.
  11. Has anyone gone here recently? We haven't yet gone, and are probably going to Little Serow first, but we're making a list of places we need to try and this is definitely on that list. If the answer is, it's still awesome, great!
  12. captcourt

    Buying Raw Oysters

    God help me for having done this, but I actually bought some Chincoteague salts (I didn't get the exact provenance) in June from, of all places, the Harris Teeter off Lee Highway. I've enjoyed learning to shuck oysters over the last couple of years, and the price was pretty reasonable, so I figured if they sucked, no harm done. They were actually pretty good! Clean flavor, plump, salty as expected, and not a bad one in the batch. I usually buy oysters at places that are, you know, actually seafood-focused, so I still don't know what got into me, but I was glad I did. Haven't seen them since but if you do, worth a try. ETA: Changed the timing of when I bought them to June, and I now realize that these oysters seem to be available from September to June...which is probably why I haven't seen them since.