synaesthesia

Lots of people have said it before, so I'll just repeat it here... everyone raise an imaginary or real if you have it next to your computer (Lord knows some of you probably do...) TO ROCKS!

Ironic that the group called the LAME DUCKs are actually HAVING their event. I am keen on crashing as well. legant: I will make sure you get your hands on some duck or duck byproducts (duck congee!) as a result of your fine dedication and initiative. And all y'all others: pbbbssssttt.... =p

Couple friends went tonight. Burgers were okay, but I didn't order toppings. Tater tots were great - nothing like those school cafeteria tater tots. These were nice and crisp on the outside, but appropriately mealy on the inside. I'm surprised no one has mentioned them too much before. Wings were pretty decent - though a bit pricey at basically $1 each. Crisp with a nice burn. Boddingtons on tap was pretty good (but I don't know much about beer). We sat there for about 3.5 hours and no one rushed us out. Then again, there weren't that many people trying to get in. I liked the atmosphere. I'm a big fan of the jukebox - The Cure, The Clash, Violent Femmes, New Order... all that sort of stuff. My friend has been a bit more than I have. Apparently there is a brunch on Sunday. Tater tots with sausage gravy, french toast from burger buns. Interesting happy hour specials - all you can eat tater tots with cheese for dipping.

2 Amys special pizza with yellow sauce, yellow tomatoes, zucchini blossoms and buffalo mozzarella Cream puffs from Beard Papa in SF Goat cheese amuse bouche at Vidalia Soft shell crab at Corduroy Dim sum at Mark's Duck House the weekend before they went on vacation this summer Potato croquettes at Bouchon in Vegas from my kitchen: galbi roast duck pretty much anything from my aunt's kitchen or any meat my dad makes

Another trick I like is sprinkling sugar on the top so that it caramelizes with a nice crunch.

This is just a follow-up to Monday. Having talked to some folks about the food, I wanted to make a recommendation. This is from 25 years of eating hot pot at home. Obviously, do whatever you want. I think that the order they brought out the shabu materials is not optimal and maybe a little confusing. They brought out the veggies and fish balls first with the meat following quite a bit later. My family has always done fish balls and meat first and then the veggies. If you do veggies first, they're not as exciting. But if you wait until after you've dipped a pile of meat, and then throw in veg, the veg will start tasting like meat. It's also a nice cadence with the bean thread noodles. My family always finishes up with a bowl of the veg, noodles and broth to end. Also consider throwing your seaweed knots and mushroom in at the beginning. It will help build up a nice flavor that way.

2 people left. Laaaaaame. I guess this calls for a reschedule. Or I could just make a nice big, lavish meal and y'all can be very envious.

Malaysian - maybe the tom yum soup. I wonder if he will do special one offs - I guess I am just thinking mm... curry laksa. Also I was just on the Baltimore Mag web site to see what they say... there's a Jesse Wong’s Hong Kong, 10215 Wincopin Cir., Columbia, which well... yum... Cantonese.

Walked by this morning. No comfy couches. Just some against the wall bar stools and uncomfortable two-tops. The furniture screams, do not linger. But my experience is that the folks are nice.

I forgot to include Hunan Manor, which though I haven't visited, my parents love. I love that it's Jesse Wong's "Asean" Bistro. That's not a typo.

Mango Grove - Vegetarian Indian place. I prefer Woodlands, but I know some Indian folks who really like it. Akbar Restaurant - another Indian place, but not veg Pho Dat Thanh - same plaza as the Indian place, my friend's uncle owns it An Loi - another Vietnamese place, but I've never been because well, discounts at the other place

This past Saturday for eight. Jellyfish with cucumber Mom's defrosted pan-fried dumplings Tom yum soup with shrimp Roast ducks Potatoes roasted in duck fat Spinach sauteed with garlic Scallion pancakes Coconut milk rice pudding with apricots, pistachios and cardamom Post-cutting duck picture here: http://flickr.com/photos/synaesthesia/327733961/ Duck carcasses to be made into congee. Mmm...

Instead of going to Eamonn's tonight, I made ketchup shrimp with an Asian flavor twist. Here's a very vague recipe and picture. http://synaesthesia.wordpress.com/2006/12/20/ketchup-shrimp/

I don't remember any comfy looking seating, but don't quote me on that. It's a really small space - smaller than Naan and Beyond on L St. But given the fact that the location isn't exactly the hottest it may not be so challenging to get a seat. Unless there's a lot of UDC traffic.

This is the third week that it's been open. Huge variety of teas. I tried the dragonfruit and it was pretty good. Last time I spoke to them, they were still trying to choose a pastry vendor. They have wi-fi, but I'm not sure if it's free. They do smoothies, and have a nice selection of chocolate bars and other sweet treats. Hidden away, it hasn't looked all that busy. But the folks were very friendly while I hemmed and hawed and were willing to answer my questions. It is physically connected to Zips cleaners.

Blah... my friend isn't going, so I've also decided to pull out. 7pm is a bit late for down in VA, and I have some stuff I need to take care of. If it were closer to 6pm I'd have been game.

In addition to Scott's pics, here are mine http://flickr.com/search/?w=62204868%40N00...%27s&m=tags Just FYI for those who were wondering. The dark jelly is grass jelly. From Wikipedia: Grass jelly is made from boiling grasses or leaf in the mint family. Has an iodine flavor.

Since we're on it. I'm not a huge fan of the whole quality sourced thing. Often I find it's stuck-up and a mental psych out. Not to say that I don't appreciate really good, fresh ingredients. I appreciate good quality ingredients and their like and the work that producers put into their products. But the main issue is the amount of emphasis placed on utilizing sourced goods. It seems that some cooks (or perhaps consumers' acceptance of) use sourced goods as an excuse to not pay attention to craft and flavor. Good ingredients can only go so far. A great cook can bring those things to another level and create a transcendent experience. Frankly if you want to pay more for a [fill in the blank] because it was hand massaged by some farmer and it still tastes crummy, be my guest.

I just added a +1! And that Bob's meal was killer. I am going to be rolling home for Christmas!

Add one more for Eamonn's.

Made the trek here finally, because mmm... donuts. When we went in they asked if it was our first visit. Then there was a yell back to the folks in the kitchen that we were first timers. That was momentarily horrifying, because what if they started singing? Turned out they were just giving us a free donut, sand variety, which is glazed with cinnamon sugar. Extra hot and awesome like when you get a fresh out of fryer Krispy Kreme. Because it was a cake donut it had some nice crispy bits on the edges. Yum! Accordingly we decided to order a half dozen, but we had to walk the 8 blocks back to the office before trying them. By then they were not so great. A lot of the ones with the chocolate chips the chocolate had melted and there was too much of it. It obscured the taste of the flavored glazes. The strawberry glaze reminded me of eating a jelly donut, while the peppermint reminded me more of peppermint ice cream than an actual mint. My recommendation is just to get glazes or ask for fewer chocolate chips on your donuts. Also make for sure that they are fresh and hot. I should have tried the Krispy Kreme rejuvenation secret, which is to pop it in the microwave for 10 seconds, but I doubt it will work as well with cake donuts.

I would like a ride, but I am also willing to defer to crutches.

Just pointing out the same, but most restaurants charge mandatory 18% for a party this size.

Oooh... now that there's the offer of duck tongues and stinky tofu, I have to go, karaoke or not. Though if anyone wants to sing with me...

Ok. Here we go. So I figured I would wait until we're getting a little bit closer to January. Next couple of weekends are obviously holiday shopping, family time and time to get a bit tinkered. A-hem. I was hoping that someone a little more familiar with Little Mexico could possibly guide us through, and pick a weekend convenient for him/herself to do so. Otherwise, I will try to pull together something progressive on Rockville Pike.