Jump to content

Keithstg

Members
 View Profile  See their activity

  • Posts

    1,256

  • Joined

  • Last visited

  • Days Won

    53

 Content Type 

Everything posted by Keithstg

  1. Keithstg
    This is fascinating - I had no idea!
  2. Keithstg
    It’s easy to not be convinced, but consider the fact that nearly every innovation or groundbreaking technology in our lifetime came principally from one place, and was furthered by that same place's capital structure and financial markets. Not an accident. Taxes, wealth, etc are nuanced topics and in general I sum my thoughts up thusly - I support programs that provide for equality of opportunity, not equality of outcome. We clearly have a long way to go re: equality of opportunity and should do more via legislation and taxes where appropriate. I’m also intrigued with the idea of universal basic income and it’s applicability in the U.S. So much of this issue is dominated by specious and false claims on both sides that it’s hard to separate wheat from chaff.
  3. Keithstg
    Haque’s work is indeed overly simplistic, which is why critics (academic and non) have had a field day with it in general, and with the New Capitalist Manifesto in specific. I heard him attempt to interview an actual business person in person at SX - unimpressive. Half the crowd or more was exasperated and walked out. Re: Alger, I think hard work, courage, determination and honesty are useful narratives, regardless of politics.
  4. Keithstg
    Because that one citizen developed something that fundamentally changed commerce (or infrastructure, or finance, or or or). This is a slippery slope that inevitably ends in these statements- no one person should be worth (insert arbitrary number here), or make (insert another arbitrary number) - and less innovation across the board.
  5. Keithstg
    You weren't asking me, but totally opposed. Probably the most blatant government cash grab that exists.
  6. Keithstg
    Ditto Corduroy in terms of wine mark-ups. Lots of excellent values. Not sure how the food is currently, but if the fancy bottle is from the US, Charlie Palmer steak will not charge corkage.
  7. Keithstg
    Wow - that's unfortunate. Glad that you found an option you are happy with, though.
  8. Keithstg
    Of course, that assumes that his win-loss and era remained the same through the worst of the Angelos years (they wouldn’t have) and that the bbwa care about career Orioles, writ-large (they don’t). If Moose stays an Oriole, he’s Jack Morris, and eventually gets elected by the veterans committee.
  9. Keithstg
    One one-hitter, and near perfect-game, was for NY against Boston on national tv. This aside, IMO if Moose stays in Baltimore he doesn’t make the hall of fame. He needed the big stage and platform that NY afforded.
  10. Keithstg
    It's fascinating to me that (a) this has happened before and (b) Halladay is also going in with no logo. Had no clue, and what are the odds of two in the same class!
  11. Keithstg
    If current worst owners: MLB: Peter Angelos NHL: Peter Karamanos (Carolina Hurricanes - for moving the team from Hartford) NBA: James Dolan NFL: Daniel Snyder (honorable mention: Jimmy Haslam)
  12. Keithstg
    Manny Machado is the last great Oriole.
  13. Keithstg
    Mike Mussina played his *entire* Orioles career alongside Cal Ripken - but somehow was the main attraction?! Uhh... The Orioles were under .500 for the final three years of Mussina's career with them. While his departure didn't help, it's not like the O's weren't already in the "morass of mediocrity", or whatever. Finally, a very charitable reading of the O's from '97-2012 as mediocre. No single star pitcher, Moose or not, pitching every fifth game, tops, was going to help that mess. Postscript: And all Showalter did was break a 14 year streak of not making the playoffs, taking them to the playoffs three times in 7 years.
  14. Keithstg
    You raise a good point - my meal at Bistro Francais in the waning days was pretty poor. That said, still some gems on the list, and I'll be in the neighborhood.
  15. Keithstg
    Proof is a legendary DC restaurant. Short notice of the closing, but would be great to have a Dr.com dinner during the waning days to take advantage of some wine deals, if possible. I will definitely be in a time or two to pay my respects.
  16. Keithstg
    I can see this - in retrospect I wonder how it never bothered me, honestly! Market Lunch is also much, much, better on weekdays.
  17. Keithstg
    Good to know - menu looks great. We occasionally head "over the mountain". Winchester isn't exactly the "country", though...
  18. Keithstg
    I was going to say LdH, Vina Cubillo- same style to Tondonia, lower price point as an experiment.
  19. Keithstg
    Please don't take this the wrong way as it isn't directed at you per se, but often "fair price" translates into "an arbitrary number I picked out with no regard for the underlying cost of goods, real estate, and labor, or recognition that a profit must be made". Sadly, we are not on the Hill much anymore, but in the eight or so years we lived there we frequented Market Lunch. In fact, my wife is still miffed that they won't add a crabcake to the Brick sandwich.
  20. Keithstg
    Just catching up on this thread. Saw the Stuckey interview linked on Wineberserkers a while ago - very interesting. I agree that a 100 selection list of wines is sufficient (even if "curated" makes me nauseous) - my go to when in doubt is also Rioja - well, that or CNDP. Another bellwether for me is orange wine. If a list has a lot of it and/ or it's being heavily pushed, odds are I should just drink beer.
  21. Keithstg
    We used Distinctive Building Group for our major kitchen remodel and were extremely impressed with the results. PIctures of the completed project are on their website along with testimonials.
  22. Keithstg
    So much for Britton not pitching again last year (or at all)... https://www.mlbtraderumors.com/2019/01/yankees-zach-britton-progressing-toward-agreement.html
  23. Keithstg
    Wow. What a run 701 had. Great, under the radar spot. Had always had solid meals there - and 701 was a trailblazer in that neighborhood.
  24. Keithstg
    And now I AM sure I will return for dinner! Thanks, Mark.
  25. Keithstg
    Headed to Fiola Mare for an early dinner last Saturday, pre-company holiday party. The restaurant was packed, the music was loud, and the atmosphere was hectic. We checked in for our reservation a bit early and were offered a seat at the bar. As we ordered drinks, I perused the wine list. Ruinously priced, many, if not most, bottles at 4x retail or auction. Few bottles of red wine under $100 (unless you like Dolcetto or Lagrein) - nothing from France under $100 - including a cru Beaujolais for $125?! Glanced at the bordeaux list only to see the 2000 Ducru-Beaucalliou pushing $900! I don't begrudge a business their markups, but damn. After a cocktail we chose an '07 barbaresco from Taliano for $130 that didn't seem like highway robbery. Once seated, we ordered two appetizers - first, the Hamachi Sashimi, with marinated eggplant, basil, and olive oil. This was an excellent dish, albeit a bit olive oil heavy. The basil and eggplant added to the hamachi, punching up the flavor but not distracting. Next up were two orders of risotto with white truffles - shaved tableside. The truffles were in great condition, and the captain shaved a generous portion over the two dishes. Great pairing with the barbaresco. We really enjoyed this course, though I'd love pretty much anything with truffles. For mains we had Ora King Salmon, with a mushroom ragout, ditalini pasta and winter truffle and a Bucatini with Red King Prawns, Uni and piment d'espalette. Both mains were excellent - the bucatini was probably the more "interesting" combination of the two, and was really more suited to a white wine, but we did that ourselves. The Salmon paired very well with the barbaresco, but perhaps better with a half bottle of Altesino Brunello that we ordered as well. While we enjoyed both dishses, all fell into the realm of very good, not great. The salmon needed a bit of salt, and the bucatini would have benefited from a bit of acid. Overall, service struggled to keep up with the kitchen. Granted, the place was filled, but we experienced waits to be seated, to receive our cocktails, wine, second half bottle of wine, etc etc. Service was perfunctory, but pleasant enough. The waits were nothing egregious, but enough to be noticed as glasses were empty. I came away thinking a few things - I'm not sure if the goal for Fiola Mare is a Michelin Star but our meal and service in no way merited one, the wine pricing is ruinous, bordering on predatory, and I bet they will do super in Miami.
×
×
  • Create New...