synaesthesia

Agreed. He was carrying the Stone Vertical Epics earlier this fall.

Just the regular bottle in a cool room. I don't know if the formulation was substantially different then, but we did a side-by-side with a more recently produced one, and it was dramatically different. From talking to Jake I know he had some rationale for the change. My dad has a few other bottles of stuff - Dimple and Jack Daniels amongst them that will be worth drawing comparisons.

I feel like having two posts in this thread in a row makes me a lush. Johnnie Walker Black of my dad's that he's been storing for around 30 years. Surprising it's mellowed out quite nicely.

Yeah, one of my writers called them yesterday to ask them about Beaujolais Nouveau, and had a lengthy convo about it. A rather unfortunate and frequent occurrence in the industry.

WOOO!!!

Hot chocolate (the real thing) with some Old Crow bourbon inherited from a friend who left the country.

Dan Barber of Blue Hill's brussels sprouts recipe with bacon, bacon drippings (instead of olive oil) and garlic. Just made them and they're redonkulously good.

Some kind of cranberry sorbet type thing? Maybe with a less tart sorbet to balance it out. Or something with chocolate and cranberry together would be quite nice.

When during the meal did you get it? What ticked me off was the fact that when I tried one, I got it at the very start of our meal. Geez... thanks for singeing my tastebuds before I get to taste anything else.

Reading this thread again makes me so sad. I miss my yummy $9 lunches.

You seem to have mixed two arguments in here.1. Chow foon is always oily - that isn't always the case, and isn't a necessary condition for it being great 2. That chow foon is not an authentic part of the Chinese food experience as a burger and chicken are not authentic to Italian. Chow foon is a staple Cantonese dish. Is it a dish completely representative of goodness? No it isn't. But Adam23 did bother to cite more than one dish, as I did in my discussion. And the original discussion was about "good", not great. Unless you're saying that I'm comparing a burger to an authentic Italian experience, which I was not.

My friend who is an "artisanal" bread baker would probably die seeing this. And as has been already well-lamented on this board, there aren't really any bakers who do the European bake on the bread. European being defined as the brown, crusty caramelization that most people would interpret as the bread being burnt. When we were in New York, we saw the same thing fairly frequently. As far as answering V.H.'s question, my friend says that the differences with artisanal bread are the ingredients - mainly the type of flour, the time spent proofing the bread (you can see this in an irregular hole structure in the innards), and the level to which it is baked. Too bad my friend is also a twit, and is now studying bioinformatics.

This is not to make a judgment on Chinatown Express, but my experience is that chow foon is not easy to make well. The noodles can be finicky, especially if you're not working from homemade ones (most likely the case). I've eaten them at a ton of Chinese restaurants, and it's hard to get it right. The noodle texture, the flavor and amount of sauce, the quality of the beef (I've had lots of crappy beef in chow foon). Of course it's not complicated, but like the burgers served at McDonald's it is a staple that has varying levels of quality. You can run the gamut of Palena-level chow foon to McDonald's chow foon. The same could be said for dumplings as well. I've eaten a lot of really awful ones. Whether his taste matches yours is something else entirely.

I'd warn against the banh mi from Pho Sai Gon & Grill next to Kanlaya. No cilantro! But I was mildly amused by the tween watching Judge Judy on the small TV.

The other night: Galbi Soon doo chigae Ready-made spinach from Korean Korner (cheaper than buying it uncooked!)

Psst. FRIED DESSERTS please.

Brunch today. I really dug the pancake sandwich with scrambled eggs and side of bacon that my friend ordered. I, for one, like the "syrup," which from what I can tell seems a bit like thinned orange blossom honey. Also the pancakes are the pancakes of my dreams. But I would say they are fairly atypical of what most people like in pancakes - I've never really liked them as I always expect something different than what I've experienced. These were fluffier, sweeter and thicker. The biscuits with sausage gravy made me both happy and concerned for my physical welfare at the same time.

I gotta agree with you. But I think this one is cloyingly sweet, and lacks the slight tartness that I usually find I like.

Progresso 50% lower sodium chicken noodle with chopped onion, a spoonful of tom yum soup paste, squeeze of lime or lemon, and if I have it on hand some kimchee, kimchee juice, and ginger.

My friend came over to watch the returns after dropping his mom off at a party. He stumbled upon HomeMade pizza company, which I assume is near Wagschals. Pick your own toppings, and they top a crust on parchment to toss in your oven for 10-15 minutes. It wasn't awesome and many toppings weren't traditional, but is a better, lower-sodium option compared to most frozen pizzas. But it might be steep at $17 for a 14" pizza half-topped with tomato, basil, garlic, and red onion and barbecue chicken. Menu

DCist's Alyse Kraus managed to catch up with Jacques Pepin while he was on his press junket. We tried to get him to pull an Anthony Bourdain on Rachael Ray, but he's far too proper for that

Yeah the chicken was ridiculously good. (And I think I was there earlier and could not stop by to say hi.) Also yum to the corned beef with cabbage. And I was digging dipping the mashed potatoes in the jus from the corned beef.

Tried this the other night, and found it a bit saccharine for me. Might have done a little better with a more tart grapefruit juice.

It was very intense. Much stinkier than Bob's. I know I can't eat as much of it as I can at Bob's.

Actually, I think it depends. For instance, grapefruit and some other juices can affect the efficacy of some medications. I imagine that in some cases some things, antioxidants, vitamins, etc. can be affected by some other things in the mixers.