plunk
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Everything posted by plunk
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Have you had a bad dim sum experience there? I was thinking about going to MDH for dim sum this weekend.
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"bottom-less glass" of wine??? Is this included in the price?
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I've only been to the Old Town location, and I'm wondering how quality might differ across localities. I've actually enjoyed the chili lime wings at the Old Town location: flavorful, "zingy", and with just a hint of lime at the end.
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I gotta confess my ignorance on this one, as I've never eaten sardines. Do you grill 'em? Pan fry 'em? Eat 'em right out of the can?
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Ahhh, yes. The deep fried Thanksgiving turkey. I've yet to partake. Believe me, I want to, but my very limited outdoor space makes such a venture way to dangerous to attempt.
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I suppose those are the main reasons why I would like to do my bird on the grill, too. I was just wondering if there was any way for me to get any additional benefits or enhancements from using the grill.
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I apologize if this topic is a bit early, but Thanksgiving is my favorite holiday, and these cooler mornings and evenings have got me thinking how I am going to prepare my bird this year. I've read about roasting and/or smoking a turkey with a charcoal kettle grill, but I'm wondering if anybody has tried it with a propane grill? My problem is that my grill (Webber Genesis) only has two burners - front and back - making it nearly impossible to employ an indirect cooking method. Does anybody have any suggestions?
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Will "nice" jeans and blazer get me by the sentry, or would full-blown jacket and tie be more appropriate?
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Definitely don't know what kind we've got - just a packet of seeds we bought from a nursery. I'll try to take it inside and see how it goes. Unfortunately, we don't get a lot light coming into our townhouse, so we may have to do a quick harvest if it starts struggling. Thanks for the advice!
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So our little potted basil plant is still going strong out on our patio. Any suggestions on what to do with it before the cold comes? Will it continue to grow inside, or should we strip all the leaves for a final batch of pesto and say, "see you next summer?"
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100 King Street, Old Town Alexandria - Dethroned.
plunk replied to bilrus's topic in Washington DC Restaurants and Dining
That would be a shame. 100 King is a good option if you're in the Old Town area. -
According to Raichlen, brisket is the "Mt. Everest of bbq."
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Yes, it seems that the most difficult aspect of non-electric smokers is temperature control. I particularly like the "Polder in potato" method.
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Montsouris, West Dupont Circle - Closed.
plunk replied to Tweaked's topic in Washington DC Restaurants and Dining
Website? Menu? -
Can anybody recommend these for the novice smoker? Are they a good way to teach myself the technique? How is the quality of the finished product? I live in a townhouse with a rather small outdoor space, so the size of these guys is appealing to me.
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As adverse as I am to chain restaurants, wouldn't the better solution be to simply let the local market determine whether or not such a place will stay in business? If enough people in "Historictown" don't want a Sizzler, then they won't patronize the place, and it will be forced to close its doors.
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Maybe I'm overly sensitive, but some of these criticisms come off as sounding a bit elitist to me. And the "sell out" critique is, I think, a bit tired. It reminds me of a 14 year old who is pissed off because his favorite underground band sold out by signing on to a major record label. I'm with Blake G on this one. Sure Flay can be predictable, and sometimes appears unaware of ingredients other than ancho chiles, tomatillos, mangoes, and lobster, but you know what? People seem to like him. If they didn't, he wouldn't be all over TV.
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Sounds good to me. How 'bout ginger?
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Yeah, you're right. I figured that I should experiment in a small batch first, rather than potentially ruin a whole bottle!
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I recently halved some cherries and threw them in with some Makers Mark for a few days. The resulting bourbon had a nice subtle cherry flavor to it and a wonderful red tint, but I felt like the cherries soaked up too much of the booze, leaving me with only enough to make one (large) cocktail (I probably started with about 3 or 4 ounces of booze). Just wondering if anybody had any ideas on how to do this properly. Is it just a matter of putting some fruit - or whatever else - in with the booze? How long should it be left before drinking? Any other tricks or suggestions? Any combinations that you particularly like?
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Sounds great - wish I had known about it. Oh, well. Now that I know, I 'll have to be more aware for next year.
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Thanks for the info. Whats it like, though? Is it AYCE? What is included in the price?
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My wife and I are relatively new to the metro area, and though we've been to OE, we have not been to Oyster Riot. Sadly, we found out about it too late, and I missed out on the opportunity to purchase tickets. It looks like a ton of fun, and we love oysters. Am I really missing out on something here? They don't reserve any tickets for the door do they? Thanks.
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Hmm. I don't know what to tell you. I love me some mussels, too, but seem to have had better experiences around town than you have had. I usually end up with a few "dead soldiers", but I think that is to be expected. Lately, I've been a fan of the mussels at Rustico, too, served in a spicy tomato caper broth. I think its about $8 for a huge bucketful, and no god-awful funkiness to date.