TSE
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My post was in response to the question regarding the new TJ's ability to sell beer and wine. In this case, a hypothetical "school" was meant in the more traditional sense (i.e. primary or secondary), the proximity of which would preclude the sale of alcoholic beverages (again, viz. Safeway at Wisc. and Whitehaven). Now I understand what the real issue was (the one license per owner thingie).I would think that "A New Trader Joe's Near GWU" in the thread title would be a clue that the new Trader Joe's is, in fact, near GWU.In fact, 25th and L is about 2 blocks from the edge of campus, and given their expansionist tendencies in Foggy Bottom, will soon be in the middle of the quad.
Signed,
BSEE, '91 (Lived at 23rd & I for 2 years)
This raises another question, though: does this mean that GW is accredited now? If so, I offer my heartiest congratulations! I've been pulling for you guys.
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Only when they're trying to class it up that night. IMVHO, high life's the way to go if you're playing beirut, because the ping pong balls sometimes bounce off of the chunky foam.It's not a frat party without Yuengling.
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Not that I haven't enjoyed the digression into tomato sauce and canning, but on a slight more topical note: can anyone speak to the quality of the vacuum-packed parmagiano (or grana, for that matter) that's available at costco for about half as much as anywhere else? It seems like a good option for grating purposes, if not for serving on a cheese board.
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Well, from this description, it sounds like the amount you put in was appropriate. Such is vindaloo. My suggestion is either pick a more suitable dish for your guests, or better yet, pick more suitable guests for your dish.My guest was sweating and hiccuping from the spice. Any suggestions on the appropriate red pepper for vindaloo?
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I'm glad someone finally mentioned Rainier (AKA The Green Death), which is now brewed by Pabst, I believe. My favorite Rainier Ale varietal is the 24 oz. can- best consumed rather quickly, so as to avoid even a hint of warming. Old style can be great, but only when consumed in a total dive in Chicago where the bartender is so drunk that he asks you crank call his friends and subsequently moons all of his patrons.mmmm, i love me some regional beer, especially at ballgames. natty-boh, old style, iron city, oly (although, i don't think they make that anymore), rainier, pearl, lone star. . if you go a step up, you have shiner, henry weinhardts. . .
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I hope all those haters that prowl the DCist comments section listened and received a bit of Aufklärung ont he categorical imperative of restaurant week. Suckas.
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I should have also mentioned that my encounter with the beagle in San Francisco ended with the dog getting to eat my sandwich.
Considering how long it had been in my backpack (a direct FRA to SFO flight), I suppose that I wouldn't have wanted it anyway, but still...On the other hand, I also had six bottles of Mosel Riesling that the customs officer pulled out of my bag but didn't confiscate. Which I hadn't declared. And I was 20.
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I was once busted at SFO for bringing an illicit German ham sandwich back with me from Rheinland-Pfalz. Damn beagle started nawing on my backpack...Cheese, after all, is nothing more than a gateway food, and it would be no more than a matter of time before this sonofabitch is smuggling in capers and cocktail onions.
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I'm happy to hear that good food is now attainable in Hampton. During my four year stay in New Hampshire, the whole state seemed to pride itself on a general lack of even passable dining options- and Hampton always seemed to be the worst of the worst.
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I agree regarding Chipotle's chips, but I don't think that their burritos are bland, particularly when compared to California Tortilla. I do have to admit that I actually enjoy a somewhat uneven dispersion of Burrito components, as it makes each bite a distinct flavor adventure.I find Chipotle burritos to be very bland and the rice/beans/meat not well distributed within the flour tortilla. Plus, Chipotle's tortilla chips taste stale to me. However, I will note that the quality of California Tortilla varies by location. -
Furthermore, I've been really surprised by the number of people who are totally oblivious to the Post's reviews (among the unwashed mob with which I associate).In all honesty, I don't think they'll need to worry about shutting down anytime soon. There are many mediocre restaurants lining the 17th Street strip (with obvious exceptions) that have been open for ages. This place will probably do fine mostly due to its location. -
So, where did you go and what did you buy?!Oh, my. Went on a little expedition this afternoon, returned with several new and intriguing bottles [thanks, Joe!]. -
Ah, but to accept blindly the decrees of some pointy-headed, ivory tower-dwelling dictionary editor as diktat is nothing less than an invitation to a linguistic Dolchstoß that will detroy us from within. Squalor, decay, and ruin are the only possible outcomes.But once "irregardless" is in the dictionary, then yeah, that pretty much means people can use it. Evolution of language.But yeah, I'm really just being a nit-picky jerk, and if the server does their job well, s/he is welcome to call my table yinz for all I care. Still though, irregardless...ick.
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I'm sorry, but under such logic any number of diction-crimes could be justified. Irregardless, anyone?Actually, that's exactly what the evolution of usage does.
Fair enough- it's usually not the use of the term itself that I find grating, but rather that sort of perky-yet-vacuous manner in which it is said. On the other hand, the English language is a bitch when it comes to the second person plural.I do have to admit I like ass-hat better than guy. "Good evening, can I get you asshats some drinks while you look over the menus?" Seriously though I work in a place that hands out kids menus and crayons to draw on the butcher-papered tables. I think guys is just fine. When I was in fine dining you are right, I didn't actually use guys, not becuase of any gender issues, but becuase it is informal. But if you are letting a little, tecnically correct, word-usage get under your skin during an otherwise fine meal....Unless your waiter is named Sloth.Touche...
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I think he just got confused by some other fast food joint.Thank you. You make sense to me.PS: The fact that you spell McDonald's wrong is hot. I like it.
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Alternatively, you can pound a sixer of natty-boh (at USD 2.00/each) at one of the bars across the street (Sliders?) and arrive appropriately sloshed/slouched/surly.Sometimes dreams really do come true. National Bohemian, although it is no longer from the Land of Pleasant Living, is available at Camden Yards this season. -
Sundae in the Park said:Curry-type spices are also great for roasted potatoes!
I agree- here's how I use them:
Gently crush a couple of cloves of garlic and a couple rounds of ginger and throw them into a saute pan with a bit of neutral oil. Once the garlic and ginger are infused in the oil, put your spices in the oil to bloom them. Add the quartered (or however you want to cut them) potatoes, and coat them in the mixture off the heat and put the pan a preheated oven as normal. A squeeze of lemon or lime on the finished potatoes is good, too. Not incredibly sophisticated, but I like it.
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I have to take issue with this to a certain extent, in that inter-European flights can be a whole 'nother ball game. I've flown Air France's FRA-CDG service several times, and they serve nasty instant coffee and these weird, greasy shortbread biscuits or some tragic little sandwich that manages to be both soggy and stale.So why do I always eat very well on foreign airlines, whose tickets are of equal cost or cheaper? It's only on U.S. airlines that I've observed an atrocious, inexcusable drop in the quality of food, service, and space. -
Hey! There's always the Roundtable Pizza, which will serve you a greasy, overly-sauced slice with the toppings piled high.The terminal in Oakland where Jet Blue is headquartered is similarly lacking in options.
Actually, I used to love the place when I was younger. I could polish off a large by myself...
OAK
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I'm surprised there hasn't been the obligatory: "get on I-66 going west to exit 67, then follow the signs for the Dulles access road..."
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The ethnic sandwich thread reminded me of a good place for a quick bite in the Marais: L'As du Fallafel! It on the rue des Rosiers right off of the rue vieille du temple. I really like Amsterdam here in DC, but there's something about l'As...the balls are...fluffy...
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I found this link that says that in Israel and Palestine falafel is made with chickpeas, whereas the Levantine Middle Eastern variety is made with fava beans, or even sprouts.
ETA: Maybe that's why I really hate falafel made from a mix. I just looked at the Near East website and see that their mix is made from ground garbanzos. Nah, I'm pretty sure it's just that fresh is better than that boxed crap!
That's really interesting- I've only had falafel in the US, which seemed to be dominated by the Israel/Palestine variant, and France, but that was at an Israeli-style place in the Marais. But I agree- most packaged mixes are pretty blah...
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Before or after writing his first thousand words?Uh, oh. WWDD?(What Would DHagedorn Do?)
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Made-from-scratch falafel - fresh and seasoned just right. It's hard to find the real thing and this was it. Slightly crispy (on the outside) patties of ground favas seasoned with parsley, cumin, and other savory spices, served rolled in a thin pita, topped with lots of tahini, tomatoes, parsley, slivers of pickle, diced onion - perfect!
Are favas more authentic than chickpeas?
2 Amys, Wisconsin Ave. and Macomb Street - Great Wine, Small Plates, Pizza, and Desserts - No Longer DOCG Pizza, but Who Cares?
in Washington DC Restaurants and Dining
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I've never done it, but I wonder if walking from Cleveland Park via Porter might be just as fast... Get thee to Google maps!