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Josh

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  1. Josh
    Could someone fill me in on what the joke would be?
  2. Josh
    I am anti-TV for a number of reasons (exceptions made for sports bars, or for special events), but, like Eric, one of them is that my kids immediately zone out if a TV is in the vicinity. We had a huuuuuge struggle recently at Addis Ethiopian on H St. where no fewer than 4 TVs were playing at various points around the restaurant. There was no way we could position our son so that he couldn't see a TV and ignore his family/food.
  3. Josh
    For trendy and fun I would hit up Maketto. Nothing really like it in NYC, and I'm willing to bet that even a picky eater could find something reasonable to eat.
  4. Josh
    Here's a listing from my account page on the site of the dishes we've made so far to give you an idea.
  5. Josh
    From my understanding, PC was an already-exisiting startup that he joined as spokesman and recipe developer. From the reports and interviews I read before signing up, it really does seem as though he is fairly intimately involved in the nuts and bolts of the thing. There was a NPR interview I heard (could it have been the Kojo show?) where he discussed how small of an operation it is at this point...he talked a good game and convinced me to give it a shot. 1) Cost: There are 2 options. A 2-person plan with 3 meals weekly for $68/week, and a 4-person "family" plan with 2 meals weekly for $74. We've done the family plan (2 adults and a 3 year old), and have found the portions to be very generous. We generally have enough for 2 dinners worth, or a dinner and 3 lunch portions...a lot of food. I'd say the value is there in that regard. 2) The minimum commitment is a week. You can cancel whenever or just put on hold for however you long you want/need if you're traveling or having guests. 3) Delivery seems to be nationwide. Not sure if they have different facilities that serve different regions, but I suspect that is the case. I know there are times where some regions get one dish, while others get something different. 4) You basically get all the ingredients for the recipes, but have to do all the prep-work. Since these are vegan, there is usually a reasonable amount of vegetable chopping that goes on, so if you aren't quick with a knife, it may take a bit longer than the recipe card says. The recipes are generally pretty simple technique-wise, though if you aren't at least somewhat proficient in the kitchen, I could see you running into some problems. The recipes are sometimes intentionally vague (which Bittman says is on purpose, so you can figure out how you like to do things) about things like the size to chop vegetables to, or how long to cook things. I like this, since it forces people to actually continually taste what they're making to understand when it's done...not just set a timer and follow the recipe blindly. Several of the recipes have called for a food processor, but that's about the only equipment outside a knife and pots/pans that I've come across. 5) No other burning questions that I can think of right now, but as we come across issues I'll report back. The biggest change I'll be looking for is a reduction in the packaging, and/or a method to return the packaging to the company. Even though this stuff is "recyclable," it makes me nervous "throwing out" so many bags/containers.
  6. Josh
    We started using Purple Carrot 3 weeks ago (family plan which gives us 2 4-serving meals per week). We have been eating probably around 75% vegetarian at home for the past year or so, and figured this could potentially introduce us to some new techniques/tastes in a relatively convenient way. Compared to the vegetarian options from Blue Apron, these seemed more interesting. So far so good. Only 1 or 2 of the meals have been "knockouts," but all but tonight's "North African Orzo Risotto" have been pretty decent. Favorites thus far have been spaghetti & carrot noodles with tomato sauce and miso/walnut "meatballs" (which you make from scratch with oats, nuts, & miso), and potato/collard green korma made creamy with almond milk. There is a disconcertingly large amount of packaging that comes each week, but nearly all of it is recyclable, and I'm told they are working on a system for customers to return packaging. Any other Purple Carrot folks out there?
  7. Josh
    I should've checked with our social director before committing. We sadly can't make it (but will be in to Drift another night soon).
  8. Josh
    If it isn't gauche to show up to these deals with kids, I'll be there +3. No worries if you'd rather keep it adults only.
  9. Josh
    "Spotlight" was the only movie I saw this year that was in contention for an Oscar. I'm agnostic as to the "Best Picture" designation, but I actually found the acting to be superb. It is really difficult to portray "normal" people on screen and make it compelling, and I think each of the actors fully inhabited their roles. I initially had the feeling that Mark Ruffalo overdid it a bit, but later watched a video of him hanging out with Michael Rezendes (who he plays in the film), and realized he really nailed the guy's quirks.
  10. Josh
    Dino is such a crowd pleaser across demographics. I would give it serious consideration.
  11. Josh
    Having been in just that situation at a $$$ place in Las Vegas (and a *valid* complaint from a member of our party being the inciting event), I can say it is definitely a mood killer. We were mortified.
  12. Josh
    There is going to be one price. The non-alcoholic pairing is apparently going to be very creative.
  13. Josh
    They don't serve cucumber kimchi! It's not on the menu! You had the unfortunate experience of having a server who didn't understand the difference between pickled vegetables and kimchi, and tried too hard to please you. Annoying? Yes. A damning piece of evidence that Chang has somehow forgotten or forsaken his Korean heritage to please the pale whitebread eating masses? Hardly. I stand by my opinion (which is in line with how the restaurant describes itself) that Momofuku is not at all a "Pan-Asian" restaurant. Reasonable people can disagree. Eric Ziebold has tempura on his menu right now. And sashimi. And a duck dish with fermented black beans. And another with tofu and yuzo kosho sauce. Is Kinship a Pan-Asian restaurant? As for your 2nd paragraph: An Asian chef has no obligation to serve Asian food. If you have that expectation of Chang, that is on you, not him. I think this discussion has been enlightening far from the concern about the issue of "kimchi."
  14. Josh
    I'm not sure it is exactly "covering" yourself to say that you serve what you want. It's what most chefs do. If you go expecting to compare to Korean places in Annandale, you are going in with the wrong expectations.
  15. Josh
    I may be in the minority, and it may be because of my long history eating at Chang's restaurants, but I've never really thought of Momofuku as "Pan-Asian." More like: whatever he felt like cooking at the moment. In the "FAQ" section of Momofuku CCDC's website there is this: What type of cuisine is it? We try our best to serve delicious American food. "‹This is a restaurant with Shrimp Louie, a wedge salad, and Old Bay pork rinds on the menu after all. Your comment about the noodles verging on Italian food is interesting...He recently opened Momofuku Nishi in New York, which is doing several Italian-ish preparations using decidedly non-Italian ingredients. So that dish may well have been aiming to remind you of an Italian pasta. I don't see "Oi Kimchi" on the current menu, but that may have changed. I do see cucumber pickles, which have been a mainstay since Noodle Bar. Those pickles are decidedly mild, though I find them refreshing with all the other heaviness he puts out. Regardless, it got me thinking that chef's often play with words just as much as they do with food. For instance, Chef Ziebold has a dessert on the menu that lists "Pecan Nduja." I asked our waiter about this when we first went, and he explained that no, there is not really any spicy, funky pork salami in the chocolate cake, but the chef used "Nduja" to describe the spreadable paste served with it. I don't know where I'm going with this, other than to say you got me thinking about how what a chef names a dish can really color how we experience it.
  16. Josh
    Perhaps Chang isn't aiming for canonical versions of Korean dishes? It's possible to dislike a restaurant without insulting the palates of those who dig it.
  17. Josh
    I had the falafel a little bit ago and really dug it. The price may seem a bit steep, but the pita is freshly made in house, and the toppings are top notch. Great hot sauce as well. Compared with the egg sandwich, I much preferred the falafel.
  18. Josh
    Just a PSA that if you don't have reservations for dinner, you may want to call before heading in. Last night around 8:15 they were fully booked, and even as a solo diner, I was turned away. The (very small) glass-half-full side of me is happy they are doing so well, but most of me is feeling a large empty space in my soul that only sushi can fill.
  19. Josh
    Nope.
  20. Josh
    After a long day of real estate-related activities, we were thirsty, starving, and in an unfamiliar part of town at a weird time (2:45). Slowly driving down Kirby, craning our necks to see within the strip malls, the sign for "Local Foods" seemed like a beacon. They serve in the "fast casual" style that seems to be the new "small plates" for restaurants at a particular price level. Order at the counter, get a number, etc. The menu reads as pretty virtuous, with sides like soba noodles, quinoa, and beets. I went for the Veggie Burger (smoked quinoa/bean patty on a pretzel bun), and Cristina with the Gulf Shrimp and Blue Crab (green goddess, pickled red onion on ciabatta). Both sandwiches were better than average, though I favored the veggie burger over the seafood (mainly due to the excellent pretzel bun). Chips were fine, if a little on the thin side for homemade. The sides of soba and kale were not life-changing, but solid, and a nice option to have. The Mintade is a Frankenstein's monster of orange, lemon, lime, and grapefruit juice with mint, and is delicious. Fill a glass 1/3 with the mintade and top with soda, and I'd bet you'd have a winner. I'll try that next time. (I wondered aloud if they had hot sauce for my burger, and Cristina replied, "Dude. This is Houston." They did. About 20 bottles full stacked at the drink station.)
  21. Josh
    Fantastic dinner last night at Coltivare in The Heights neighborhood. The Heights is a historic neighborhood North of downtown that has been described as a "small town in the city," and "Houston's 1st suburb," having been founded in the late 1800s. When one wanders around amidst the Craftsmen bungalows and Victorian homes up there, it is certainly easy to forget you're in the belly of the sprawling beast that is Houston. Coltivare opened about 2 and a half years ago to pretty universal acclaim, and is still listed in the Top 10 restaurants in Houston by the Chronicle. Last night around 7:30 the place was packed, and we were quoted an hour to hour and a half wait time. They take your number and text when your table is ready. There is an outdoor area for waiting with waiter service for cocktails, wine, and beer, but being new to the area, we strolled down White Oak to browse a record store, and grab a beer at the nearby Onion Creek. Just under an hour later, our table was ready. My impression of Cotivare from reading around was of a pizzeria that used seasonal ingredients and fresh vegetables from their onsite garden (kind of like Roberta's in Brooklyn). Our experience last night proves it is much more. The menu is broken into several sections (Snacks, Salumi, Salads, Small Plates, Pizza, Pasta, and Entrees). With the number of options in the snack/small plate section, you could definitely put together a great meal without even looking at pizzas or mains. We started with 2 snacks and a selection from the salumi section. Carrots with Carrot Top Pesto was exactly that. A bowl of raw sliced heirloom carrot sticks from the garden with a dish of spicy pesto for dipping. Simple and delicious. Arancini were fist-sized, perfectly fried, and oozing with cheese. These were served with a fresh pea salsa verde that cut through the richness well with a brightness and slight earthiness from the peas. Bruschetta came with a schmear of Nduja, topped with greens from the garden (arugula I think), and drizzled with local honey. These were absolutely delicious, and something I would order over and over. Next was a golden beet agnolotti with an assortment of vegetables all cooked to a perfect crisp tender. The fresh pasta was delicious, and while fresh, retained just a bit of chewiness that complimented the vegetables. As my wife said "If all vegetables could be so lucky to be cooked so well." The pizza completely blew me away. Brussels sprouts, butternut squash puree (in lieu of a tomato sauce), pancetta, pickled shallots, red chiles, and delicious, face-melting Taleggio cheese. The crust on the pizza was unlike any crust I am used to. It was crispy throughout, but soft. Very little chew. The cornicione almost looked like brioche as opposed to the blistered, leopard spots of a Neapolitan pie. I don't know if my description is doing it justice, but it was amazing. Maybe it's a sign of the bounty of great Neapolitan pizza in NY and DC, but I am glad they are putting out something different at Coltivare that can really stand out. We had a great 2011 Scarzello Barbera D'Alba with all of the above. There was a great looking cocktail menu (all at $11) that we didn't explore this time. Although we were stuffed, we soldiered on and finished with an Olive Oil Cake with bourbon, Luxardo gastrique, and grapefruit. This was a delicious riff on the Old Fashioned cocktail that came together as advertised. We will be back, and I would urge folks visiting Houston to check it out next time you're there.
  22. Josh
    Manilla Mart is great, though it takes some time and patience to work through what each of the unmarked dishes in the steam table is.
  23. Josh
    The game right now is to go as often as you can before they get the press attention that is surely coming soon. I ate at the bar tonight, and at 8pm, only 6 seats were taken, leaving it 2/3 empty. The Sicilian Spritz, a mocktail with salted blood orange cordial, grapefruit, and lime was a perfectly refreshing shift from the gym (which is conveniently just a short walk away), to dinner. The torchon has been discussed previously, and is excellent. I would add: I loved it with the soft brioche, and found the texture to be perfect tonight. It's true that the salad of celery root and pickled mushroom brings a whole different flavor profile with it, though I appreciated the (muted) acidity between bites of the rich and buttery bread+spread. The shrimp boudin was a new addition from last week, and is served with softened leeks, and a foam somehow involving salsify and shrimp. Tasted on its own, the boudin was almost too shrimpy, but as a whole the dish worked very nicely. My only issue tonight (and this is due to how I ordered), is that nearly everything I ate had the same soft texture. I really wanted something crispy/crunchy somewhere along the way for textural contrast (though I still stand by my preference for the soft brioche)...Next time I'll keep that in mind.
  24. Josh
    Fantastic review. If only everyone else put so much thought into evaluating their dining experiences! I will quibble with the quoted text above. The proportion of folks with an actual gluten allergy is exceedingly low, and those who have it are well-versed in what foods to avoid and/or question. It would be pretty silly for restaurants to start alerting diners to dishes that contain gluten.
  25. Josh
    Oh man. I love this show. I watched the 1st season in record time. 2nd is great as well...a shade less good than the 1st, but that's expected. Amazing acting and well-done pacing of the storyline.
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