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DonRocks

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Everything posted by DonRocks

  1. Interestingly, I was at Thamee on March 9th (no *wonder* we got a reservation) - this was my final meal in any restaurant before the shitstorm. You can see how uncrowded it was.
  2. This is a wonderful, easily understood primer on "bacteriophages." WAIT! This is important. Before you leave, all you need to know is the definition of bacteriophage, and it's easy: A "bacteriophage" is a virus that *only* invades and takes over bacteria; not humans, not animals, not plants - only bacteria. "Phage" is a Greek word relating to eating, as in necrophagia (the desire in someone to eat dead people (cf: Hannibal Lecter)). A bacteriophage is a bacterium that eats viruses (well, it doesn't actually "eat" them, but that's the allegory being used). This video is designed for the person who has no scientific knowledge. However, it does help to know the basic differences between a "bacterium" (a living organism) and a "virus" (a parasite that requires a living host). You'll find it fascinating, educational, and rewarding without any effort on your part. If you wonder where money from the Bill and Melinda Gates Foundation goes, here's part of your answer. And if you enjoy this short video (and really now, what else do you have to do?), there are others like it - visit Kurzgesagt's website.
  3. "A Tiger at the Bronx Zoo Tests Positive for Coronavirus" by Alaa Elassar on edition.cnn.com
  4. I suspect most of you don't know Christine Lavin, but I remember her song "Mysterious Woman" with fondness (you can find the full lyrics in one of the comments): She didn't just fade away:
  5. In the blue edition (not the 20th-anniversary edition), is it a mistake at the bottom of page 67 to say, “A battalion of linesmen stand blandly alert ....” Is it ever correct to use the object of a preposition as the subject of the verb? Doesn’t it need to be “stands,” as in, “A battalion ... stands ....?”
  6. It seems that "recovery" is an official term, and that it would be "more lagging" of an indicator than "deceased" (COVID-19 ends you faster than you end it). Plenty of people are sick and aren't diagnosed, so unless they die (in which case they'd surely be a "deceased" statistic even if they'd been lying around undiagnosed at home), they'd be a false negative, i.e., these statistics are biased towards a higher deceased percentage than reality would reflect.
  7. Pickup only, Wed-Sat evenings. They sell out early (they're probably sold out for this week), so it's best to reserve early in the week. Ugh, I went to pick up my food a couple nights ago, and it was so sad to walk inside - only one young cashier working in a darkish restaurant, and boxes of wine piled on top of the bar.
  8. "Let us eat and drink, for tomorrow we die." -- 1 Corinthians 15:32 Olive Oil Baked Cod ($28) Duck a l'Orange ($28) Lunch bonus: Kale and Bean Soup ($8)
  9. Wed, Apr 15, 2020 will be the 15th anniversary of this community, and on that day it will switch to being a read-only document. I hope you've enjoyed participating here as much as I've enjoyed being your host, and I promise you that all of your posts will remain in perpetuum as a historical resource. Cheers, Rocks
  10. Assuming there's going to be a presidential general election. I don't suppose I've said this here, but I've been saying it loudly elsewhere: There will be an "emergency postponement" of the November elections, don't think there won't be.
  11. When a new restaurant industry emerges, it will be time to eliminate tipping. If someone serving me at a restaurant isn't feeling well, or just broke up with their spouse, I really don't want them smiling and trying to be friendly, any more than I should smile and be friendly as a customer in the same situation. This is, or should be, a relationship among equals, and I have no right to determine the financial well-being of a complete stranger. Why should someone working at 6 AM on a Tuesday morning earn so much less than someone working at 6 PM on a Thursday night? "The Disturbing History of Tipping in the U.S.: 'It's Literally a Slave Wage'" by Taylor Mooney on cbsnews.com
  12. Ooh boy, you're touching on a sensitive nerve, and bringing back an awful memory. (Feel free to put in a link to that apartment - the renters deserve it.)
  13. Interesting. I watched "Lolita" last week (liked it; the book is way better), and have almost watched "Barry Lyndon" a couple of times since then, but a three-hour period piece sounds like torture to me. I haven't read anything about it because I don't want to ruin it, but if anyone here can urge me to see it, I will.
  14. Yes, I suspect we'll see some Virginia closures soon. "Chuy's Furloughs about 40% of Corporate Workers, Draws Down Remainder of Credit Facility" by Tonya Garcia on marketwatch.com
  15. Not since my Jul 24, 2018 post. The food will be as good as whoever is cooking it, nothing more, nothing less - I'm sure the recipes are fine if someone can execute them. Sorry for the non-answer, but the last time I went to Peter Chang Arlington, it was an unmitigated disaster. My one meal in Richmond (years ago) was extraordinary, and if someone told me that Chang was in the kitchen that day, I would have believed them. Have you had Chang's cooking before? It's really something special.
  16. This book is coming out in two days. I heavy-duty copy-edited "Front Row at the Trump Show," I know it inside-and-out, and Jon is absolutely correct about it being an eerie premonition of Trump's handling of COVID-19. This interview with Martha Raddatz is really good.
  17. Has anyone noticed the birds are chirping louder and with more zeal? I absolutely have.
  18. Every single time I've done this, I've waited outside the restaurant with the door of my car open, and they just say hello, plop the food in, and we part ways. Especially given the absence of traffic right now (#CoronaVirusSilverLining), it has never been easier - it never will be easier - to get carryout from fantastic restaurants.
  19. Note: Please scroll up and read Poivrot Farci's post. I don't want to "cover it up" with this post, but I'm reading through this entire thread, start-to-finish, and it's a remarkable evolution (remember this started because people were avoiding Chinese restaurants - this thread began just one week before Marty's post). ML, I'm guessing you no longer feel this way. Not everyone realized the gravity of this on the same day, or even in the same week, but within a couple of weeks, everyone came around (by choice or by fiat) - this is on Hill Restaurant Group's website: In general, I think we live in a "revenge culture" and I don't like it - this person owned up to his mistake (which I don't even think is very big), and he's A-OK by me. My anecdotal example is Arrowine, which was positively *packed* one week; the next week, entering there was like Indiana Jones entering the cave in the opening of "Raiders of the Lost Ark."
  20. [All, I'm going to put the "results" of single-restaurant posts into the Washington DC Restaurant Forum, where they'll get more viewership, but I'll keep a link here to them. Multiple-restaurant posts will stay here - they're impossible for me to split since I don't edit other people's posts (except for minor adjustments as-needed - example: I HATE the extra blank line at the end of posts, it drives me nuts (*)). You can keep posting here, and I'll keep moving them with a link, or you can post them in the restaurant forum and put your own link here (if you want)).] (*) Sea Captain walks into a bar, holding a big, old-fashioned ship's wheel which is sticking out the front of his pants. Bartender says, "Hey buddy, did you know you have a ship's wheel sticking out the front of your pants?" Sea Captain says, "Aye, it's drivin' me' nuts."
  21. I'd also like to put a plug in for the jambalaya at Kinship (which isn't being served this week, I just checked the menu), having had both the chicken and the jambalaya for take-out. The jambalaya kept really well overnight in the fridge (and it's really something of a seafood paella when you reheat it in the oven). The chicken isn't what you'd get while dining inside (you get a whole, uncut chicken, and the leg meat isn't mixed into a salad, although you get (strangely good) iceburg lettuce with world-class dressing (it has sweetness from preserved orange). Eric helped bring my food out the other night - damn he can cook (he's apparently changing part of the menu each week!), but I can tell he has been shaken by this situation. Also, the $40 white wine is great, and the $40 red wine was too (and I don't say that often about California reds). I'll tell you what though: The breast meat of that chicken (which you'll need to carve off), with the lemon-garlic panade underneath the skin, is just as good as what you get in the restaurant, and the pommes rissolées are also (you may need to reheat both in the oven).
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