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jasonc

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Everything posted by jasonc

  1. jasonc
    I didn't know you had that kind of tech!
  2. jasonc
    Why does the menu abbreviate topped to top'd when there is no need to shorten it because it goes to two lines anyway?
  3. jasonc
    And I got a *little* misty reading this. Thanks for the read, Don.
  4. jasonc
    Just to be clear, filters won't get most of the bacteria you should be worried about. For that you will have to boil or use chlorine tablets.
  5. jasonc
    Are you sad Matt left for college?
  6. jasonc
    My dad often says that he saved the owner's life 20 years ago when he had appendicitis and refused to go to the doctor. So we always got free congee.
  7. jasonc
    The chinatown one sold last month and will be closing in september. It held out longer than all the others.
  8. jasonc
    Sort of wild how this was half the price of Riggsby.
  9. jasonc
    I'll ask my dad next time we talk.
  10. jasonc
    Don - say hi next time. My dad's best friend owns it and we used to have juk there every sunday night. I could have easily found this out for you.
  11. jasonc
    Don: this and your Full Kee review are precisely why I think you're the best food writer in DC. And in fact, never have I read someone more interested in helping both the reader and the restaurant. There's no schadenfreude in tearing a place apart, like you see in so many others. No desire to show off an encyclopedic knowledge of culinary marginalia. You're not even doing it for profit! You're just here to help (and in the process, entertain). I can see this in the way you order, seeking out items that you suspect will let the restaurant shine. You go farther than pass that on to the reader, instead telling us how to best apportion each bite. That's a near-obsessive level of detail, but it's also extremely helpful. I can see that in how you choose to write these up. It'd be so easy to just blast one-off impressions (e.g., Yelp, Sietsema's Wedensday pieces, etc) but you know when that's irresponsible and do as you did above and seek further data not just from yourself but people you trust (e.g., young dining companion, Illaine). And, again, you don't even get paid for it. I don't know how you do it man. But I'm glad you do.
  12. jasonc
    I typically use the ginger-scallion oil to dress the chicken and rice, trying to get a bit of all three in each bite. I've never ordered it to go, but there is usually a little pool of soy on the plate with the chicken (I've never ordered a full chicken, usually just a half), so I suspect that's what was in the other container - the leftover soy from cooking the chicken. This more or less corroborates my account "Soy Sauce Chicken" on thewoksoflife.com
  13. jasonc
    I think you got the right chicken dish. Soy sauce chicken often comes with ginger scallion oil on the side.
  14. jasonc
    I see what you are saying now - thank you for the clarification. It's an interesting point but I don't think it is correct. And that's because these fancy French Laundry places are also just as guilty as playing to primal instincts, just different ones. Instead of the instinct to overeat, FL and its kind satisfy a desire for status, which is also innate. People want to be able to tell their friends that they've been to this world-class restaurant and had a famous chef cook for them. And if their golf buddy (or whatever) has done that, then maybe now I have to go to some Michelin-starred restaurants in Europe. Now the golf buddy is posting some photo of him and Keller on Instagram to bask in whatever reflected status he has. And it goes on. There are almost certainly some people who are interested in what FL is doing as a craft and its curiosity and a thirst for knowledge that drives them. But that's not most of them.
  15. jasonc
    I don't want to take this off course, but I don't understand what you're saying Don. I read the link but I don't get what you mean by primal instincts.
  16. jasonc
    http://www.donrockwell.com/index.php/user/1464-ferment-everything/
  17. jasonc
    shoulda known it was a trick question.
  18. jasonc
    Do we know the answer to this yet? I'm going to guess "Anne" but if I'm going to push it a little more, maybe "Alexandra"?
  19. jasonc
    The armstrongs should give that employee a raise!
  20. jasonc
    Informative and a delight to read. Thanks Don. I'll gobble up your writing any day - every last crumb. --- [Thank you, Jason!]
  21. jasonc
    Me too!
  22. jasonc
    I love Ferhat and Kliman and this is a great reminder I've got to go in and patronize Fishnet next time in town. But, this really did seem like Kliman was merging two stories that didn't quite fit, despite his best efforts. Ferhat's struggle with a coherent concept at Fishnet seems to have nothing to do with the former SES/cultural identity of the neighborhood, especially when rattling off the other restaurants that seem to be succeeding there.
  23. jasonc
    Salisbury steak?
  24. jasonc
    What is the best food to eat with coffee?
  25. jasonc
    "Andrelton Simmons Might Be The Greatest Defensive Shortstop Ever" by David Schoenfield on espn.com
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