synaesthesia
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Everything posted by synaesthesia
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If this is true for all of Ashok's restaurants, then I am a very happy camper =D. -
Yes, she's extremely nice. I imagine she gets hit up for meter change ALL the time since there aren't really any other businesses there. We only got some water, but she was extremely nice about providing us with change for our meter.
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Never been but maybe Chatman's D'Vine Bakery? They're more known for their sweet potato pie.
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Dunno if you have any input on this, but if they could get rid of the Flash on that website that would make me (and a million other people) so very happy.
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One of the PR folks that I've spoken to told me that if you call ahead to some of the more chef-driven restaurants and tell them your dietary requirements, they can usually prepare in advance and actually like the challenge of providing other options. Since some of the chefs she works with know that she's vegetarian, when she does press meals they have something specially prepared for her.
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Also... on Ordway, west of Connecticut.
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The signage still says Queen Makeda Ethiopian Restaurant. It was a very bizarre experience to walk upstairs and see someone DJing with their laptop in the corner. It wasn't clear to me if the bar was some separate operation and the downstairs was supposed to be the restaurant. I noticed something funny when I looked them up on Yelp, and thought maybe it was a mistake. But going in, confirmed that it's definitely not operating in its usual capacity. The about tab says the management changed in July 2010, and mentions the "option" of Ethiopian...
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I should probably post this on the Queen Makeda thread, but they seem to no longer be serving Ethiopian food. They've converted to bar/nightclub that serves chicken wings it appears. The bartender told me he hadn't seen the Ethiopian chefs in 2-3 weeks.
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Kanlaya Thai is good for a group of that size. They have all those crazy umbrella drinks. Vapiano's might be another option.
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My guess oil of ginger is actually derived from ginger. Ginger flavorings are probably manufactured flavors. In the same way that natural flavors are still manufactured, but chemicals are from nature.
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I think the last time I went was two years ago, but I'd been going once a year after an annual family activity. During the years I'd gone it had gotten worse each year. Dunno if that's changed in 2 years.
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Seen both at Rodman's, which also has 10,000. Really enjoyed the 10,000 personally.
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Trevor Corson - The Story of Sushi
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This is not limited to tuna, but pretty much all sushi. And all sushi in restaurants, as this is essential in killing parasites and other nasties. Salmon sushi was pretty much never served in Japan before because they're supposed to be riddled with parasites. From what I've read fresh/just killed fish has no flavor. The decay of the fish allows for enzymes to go to work to release the molecules that contribute to the flavors of the fish. Allegedly, a big part of sushi making is knowing to what level the fish needs to decay to release the maximum flavor.
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When I was researching about the Jack Rose cocktail, I found this article. Says a lot about the time...
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Tofu. Congee made with chicken stock garnish with sesame oil.
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The waffles themselves here are exceptionally good and a bit greasy. But the Elvis waffle is not what you are hoping for, sadly. The Nutella and banana flavor are in the whipped cream that tops the waffle, and I'm really not sure where the bacon is. While still tasty, it's not nearly as indulgent as one might be prone to believe.
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I had pho here about a month ago. I think I prefer it over Pho 14, which is a little bit sweeter, but I think Pho 75 is better.
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Definitely true in my case. I lived in London for about a year, and Pret was the sandwich shop where I "treated" myself. There were a number of cheaper ones, such as Benjys, that were on my more usual lunch rounds.
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If you find they're flattening out, I suggest putting them back in the fridge after cutting. This ensures they won't change shape. Also, if you find your caramels aren't setting up to the consistency you want, you can melt and recook them back up to temperature to reset the crystal structure (the way you do with the seeding method for tempered chocolate).
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I have never heard of any restaurant in D.C. doing this. This is how most bars work. While it's a nice idea, I agree that putting something like that in place on 14th Street is asking for a disaster. There are a TON of places where I'd love to see something like that, but ultimately... it's the bar. Get over it.
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Morty's Deli, Tenleytown - Closed
synaesthesia replied to deangold's topic in Washington DC Restaurants and Dining
I wonder which buildings along that corridor are owned by AU. That whole area is really awful - the facades and architecture for the retail areas are really terrible. I think they make it completely unappealing to go there. I mean certainly if the food were better at Morty's (most people went there for memories or because it was the nearest Jewish deli) they could have possibly stayed open, but I imagine it's some combination of factors. -
The bread is better. That's for sure. Better more interesting filling combos.
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The educated guess here is that your freezer is at a low enough temperature to prevent any biological activity from occurring (mold growth, bacteria, etc.) and often is actually cold enough to kill some parasites (such as those found in sushi fish). So... indefinitely.
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Dining in San Francisco
synaesthesia replied to ustreetguy's topic in San Francisco Restaurants and Dining
Incanto. Chris Cosentino may be popular, but the offal scares most people away. Food is great, but atmosphere is pretty relaxed and casual.