Banco
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I don't know if I would trust my BBQ palate, fledgling though it is, to a couple guys who were Hill staffers but still don't know how to spell "Capitol". Sounds like a Re-Publican conspiracy. (I made Zora's sauce again last night, substituting lemon for lime and Szechuan chili bean paste for Sriracha. The result was, as Frank 'n' Furter sang, "erotic nightmares to treasure forever." Thank you, Zora.)
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Nope. All native prejudice aside, Columbia Crest ain't bad either. And last I tasted Nicolas Feuillatte was quite respectable. In fact there are many fairly good wines on this list, which is why I made the point about Bordeaux. Ownership only says so much, and perhaps very little in some cases [<--- pun] about quality. If the terroir and methods are good, who cares about ownership? (Unless they're old Nazis in Argentina or something else morally objectionable.) ETA: Is A Big Tobacco Company morally objectionable?
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I suppose in some way it's similar to the huge insurance conglomerates, financial institutions and other MNCs that have had control over vast swathes of Bordeaux for decades. Ste Michelle is big, but it's also been around longer than just about anyone else in my home state. It's what first put Washington State wine on the map back when American wine was more or less equivalent to California wine.
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Washington State Riesling and "moist smokeless tobacco" go together like trailer parks and crack hos. I am so proud.
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Given your needs, take a look at Consumer Reports. They just came out with a kitchen issue which might still be on the newsstands, if you don;t already have a subscription. As I recall, Kenmore ranges would fit your needs well.
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I told them if they took the crack autumn rolls off the menu that I would send a guy named Vinnie over in a Crown Vic to have a little talk with them. Seems to have worked. -
I've been to Senart's quite a few times now, always at the bar, and have found their oysters to be some of the best I've had in the city. They usually have some Washington State or British Columbia selections, to which I am partial because of their briny sweetness and firm texture. The few entrees I've had have been good as well, especially an Amberjack I had recently that was perfectly prepared and carefully garnished despite the place being absolutely slammed. I was puzzled, therefore, to read Sietsema's First Bite in today's Post, where, after spending over half his word count on the decor, he complains of "scrawny oysters" and asks "where's the heat?" in the "G-rated steak tartare." I guess TS prefers the gloppy local oysters, but since when is a steak tartare supposed to have "heat"? I found this whole review strange and off-balance.
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As always, sir, I am in awe.
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Your desk is one of the most unsanitary places where you could eat. It's also depressing, but of course that's more subjective.
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I was there once years ago and had similar experiences. But people, please: We should all know by now that any restaurant with the words "old," "inn," or also "home," "family," "fixin[g]s," "great," "style," "country," even honest monikers like "cookin[g]," and not-so-honest ones like "chef," should be avoided by the epicure as a vampire avoids holy water--even if they occur in the signposts of venerable-looking establishments with vulture-infested dumpsters in their parking lots in the middle of wealthy metropolitan suburbs. ("Angler" I think is still permissible, though horribly abused in this case.) I have applied this simple standard wherever I go in this great country land of ours and it has never failed me.
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I made it last night, doubling the recipe, and had the same experience: too spicy at first. But then when I cooked with it, it mellowed and turned out perfect. I used this on baby back ribs last night and, if you were to play a recording of the sounds my family made as we tore through those two racks of ribs, I don't think it would be work safe. Well done, Zora!
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Just returned from their $20 3-course prix fixe lunch. Not a bad deal. I had a caprese that was perfectly delightful: two thick disks of red, meaty tomato topped with delicate and fresh mozzarella, judiciously seasoned with salt and pepper and olive oil and two large, fresh basil leaves. Simplicity itself, but that's how this should be, and it was very good. The 7 oz sirloin steak was done slightly above the requested medium but nonetheless quite tasty in a green peppercorn cream sauce. The bartender comped me a drink when he learned the steak was overdone, which was quite unnecessary but very much appreciated. Tiramisu was a good, house-made rendition of this seductive Italian cliché. And the espresso--so refreshingly bereft of all the pomposity with which Americans have burdened this beverage. It was, as Jason Robards' character says in "Once Upon a Time in the West " of the coffee served him by Claudia Cardinale, "Hot, strong, and good."
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I was there Tuesday for lunch at the bar but couldn't order the 3-course because I absolutely must have the crack-infused autumn rolls, which are not on the prix fixe menu. They were followed by the rock shrimp/coconut/lemongrass noodles, which were somewhat over-salted due to over-reduction of the sauce. A bit less time on the burner would have made the viscosity and salinity just fine. Then the sesame cake with coconut ice cream and Chantilly, then the wheelbarrow from some kind passing soul who used it to get me out of the place and into my car. I love eating here.
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Wow. Congratulations, Zora. I feel honored to be goofing off in the same board as you.
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Click!
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Oops.
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Those were both delightful pieces. Thanks!
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One of my childhood memories from Washington State--which, all chauvinism aside, produces some of the best produce in the world--was getting fresh pea pods, shelling them, and devouring them on the spot. It's nonetheless a vegetable made for freezing: widely desired, easy to cook, and forgiving of the ice box. Intelligent design?
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I think peas are one case where the frozen product can often be superior in taste, texture, and color to the fresh, especially if you factor in the quality degradation that will have occurred by the time the "fresh" product is available for sale.
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This was a real treat for us, being in the middle of a kitchen demolition that prevents us from cooking much. Thanks to Don, Goldenticket and Leleboo and everyone else for organizing and sharing their treasures. I think I ate more pork yesterday than in the entire year thus far. It was simply fantastic, as was everything else I tried (Dan Dan noodles, rice salad, chocolate covered bacon, oh my!). And M. Gastreaux's Martian Pig Slop From Hell was truly extra-terrestrial. Thank you!
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Gunpowder Bison and Roseda Beef Farm Tour and Dinner
Banco replied to chaofun's topic in Events and Gatherings
We're going, too! Let's hope the weather cooperates. Thanks for the Pot Beef rec! -
OK, I'll be the first: "What did the leper say to the whore?"
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That's because it's Japan.
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There's your answer: it depends. A European-style gratuity-included system would work at high-end places, but I don't think it would work that well otherwise. But a mixed system would produce legions of confused diners, especially if they're from out of town. I think the whole culture of waiting tables in the US--the way the work is perceived, the ranks from which waiters and waitresses are drawn and the way they are trained (or not)--would have to change fundamentally before tips are abolished in favor of a gratuity-included system. In the meantime, I value the decision-making power the tipping system gives the customer; some of the worst service I've had has been in non-tipping systems, and it's frustrating when 15% of your tab automatically rewards such service.
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Leleboo and I were here for happy hour a few days ago, and I just returned from lunch about a half hour ago. I already knew I loved the food, but now what impresses me is the consistency. We've all had the experience of visiting a new restaurant and discovering a dish we love, only to return a few days later and find it different in some unpleasing way. So far this has not been the case at Ba Bay. The autumn roles are legalized crack, in my opinion. The notorious wings and other dishes continue to impress as they always have. Today I tried the Banh Mi for the first time, the meatball version, and it was just fantastic. Juicy, but crunchy owing to the vegetables and herbs inside, on a nice half baguette. I was sure I wouldn't finish it but ended up practically licking the plate. Drinks continue to excel here as well. The B&B (Cognac, Dolin sweet, Cointreau and Absinthe) is a nice variation on the Sazerac and the perfect introit to what I can only hope will be a boozy weekend (we begin a kitchen/dining room gut-and-renovation on Tuesday).