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darkstar965

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Everything posted by darkstar965

  1. darkstar965
    Actually agree with all three of the previous posts. Had last been to a BonChon, in VA, maybe 7-10 years ago but went again to the new Navy Yard location before a ballgame. It wasn't busy 90 min prior to first pitch; nearly empty but think it was a weeknight. To me, can't even compare this to fried chicken a chef would make in a regular restaurant. It's more fast food or, I guess, "quick casual." Sauces are crowd pleasers with the soy sweet and the hot not that hot. No doubt all engineered to maximize popularity and growth. And they do seem to be growing. We were a group of four and I just remember the non-chicken things ordered pretty forgettable. The chicken itself though was fine. I'd have to compare it to a place like Peri Peri on Bethesda Row and elsewhere. And, compared to that, I think Bon Chon the much better value. Way more chicken in terms of meatiness and number of pieces for the price.
  2. darkstar965
    My understanding too. I was just reacting to this part: "I thought the ribs that came with my platter would be pork ribs, but they ended up being spare ribs." since that implied spare could only be beef. Not a big deal. Just caught my eye since I wasn't certain and spare can refer to beef or pork. More significantly, not so cool Rocklands is doing that but guess higher margins for them that way.
  3. darkstar965
    Hadn't noticed this before and great to hear it is back on the menu for awhile but I'm just a little dumbstruck by this. It was MK's favorite. It was their customers' (me included) favorite. But Karoum "refused" to serve it? WTH? I only met Mark Kuller because of this dish. He was so proud of it. Karoum should rename it "MK Miso Sablefish," serve it only when in season.
  4. darkstar965
    I'm not 100% certain but pretty sure the term "spare ribs" refers to the part of the rib cage versus the type of animal. So, can be either pork or beef but generally a lower grade of rib. I think this because, growing up, spare ribs were the option du jour in all the mediocre Chinese American restaurants and those were pork. Think I also read or heard it from a quasi source or two. Haven't been to Rocklands in at least a year mostly because we felt other places had eclipsed them, especially in the District between DCity Smokehouse, Back Alley Pitmasters, Hill Country, KBQ, Urban and even Fat Pete's. Not as sure how/if the NoVa 'Q scene has evolved in the past few years.
  5. darkstar965
    Within the last two years, yes. Recently, no. At least not since last summer or fall I think. Was at Fiola Mare very recently and with limited overlap between the two restaurants' menus, can confirm the lobster ravioli are still one of DC's great dishes. And, in nice weather, can't beat the Mare experience.
  6. darkstar965
    Love this post! Not only because it has great detail and a really persuasive point of view (though those are great things! ). I love it because it does something I wish we (I) would do more: visit and feature places that can become overshadowed by newer spots and then fall on the website's DC Restaurants forum page. I didn't even consider Montmarte my last dozen times dining on Cap Hill. Sushi Capitol, Beuchert's, Rose's and other spots all crowded it out. No more though. Next time on Cap Hill, we'll be heading here. Betty's view is more than enough for me. After all, she's the one who turned me on to Holeman & Finch for a business trip a few years ago.
  7. darkstar965
    It's really the only place to get a "decent" one in Bethesda now but the difference between Freddy's rolls (in the first year or so) to Luke's was vast. The Luke's meat is frozen and shipped down from Maine via NY, where Luke's retail business is more established. Freddy's had the only fresh rolls but, as the business wound down, they downsized them. I miss Freddy's greatly and hope another serious purveyors pops up in the market again. Guessing if and when that happens, it may not be in Bethesda. BTW, Fiola Mare has a pretty kickass roll but that's just a totally different experience from a great lobster roll joint.
  8. darkstar965
    I'm a sports fan. I enjoy many of them and know a few pretty well. And, many years ago before I learned more about all the issues surrounding the "sport" of boxing, even watched a few fights. When the sport went to a pay-per-view pricing model, that was it for me. Have never done a pay-per-view anything. So, can honestly say this guy (from a paper I don't read) nails it. And, pleased to say it never, even for a second crossed my mind to watch The Fight last night. The Nats were on the winning side of a great pitching duel. No comparison for me. Boxing's dying? Whatever. Good, I say.
  9. darkstar965
    I find this pretty interesting. Personally, as a big fan and avid consumer of what talented producers and chefs create, I care less about what an out-of-town "authority" decides DC's food seen is or isn't it's "identity" or how high it ranks. But, of course, my interest is broader that that as I care about the businesses and people behind them who see greater success from recognition. It is a puzzle though. Don's theory about the limitations of the JBA's judges' time and scope makes as much sense as any to explain the snub. Less thoughtfully than Don's view, I wonder about the average age of the judges and whether they just aren't interested in doing the hard work to really know this town. After all, to say it's "improving" as TK relays from his talks with others, implicates speakers as maybe being a bit behind? I felt like the gerunds were more applicable five or more years ago, than now. I heard another theory from someone close to the JBA with real knowledge of this. That thinking is about a flawed assumption surrounding a generational shift here. In other words, some of our more established food journalists and critics may (knowingly or unknowingly) be creating an impression that we're in the throes of transitioning from the older, entrenched chefs like Furstenberg and Wiedmaier while handing the baton over to young guns (Silverman? Isabella? Red Hen?) still making their name. While interesting, this also feels misplaced to me; though it may be true. After all, some of our best talents are in the middle of those extremes. Ruta, Trabiocchi, etc. Another thought I've been noodling is about our regional food shed. Joe H has taught us all a ton about why we should appreciate the VA wine industry as one of the very best in the nation. Our ratio of farmers' markets to population has to be top 10 in the nation. And, the abundance of producers of regional things like Chesapeake oyster reclamation and honey to craft brewing and all manner of produce is clearly visible on the plates of so many of our wonderful restaurants. Did they consider that at all as a differentiator? Part of this somewhat nonsensical "identity?" Finally, my analytical bent wonders if the notion of thinking about a city's food "greatness" as a proportional exercise, relative to the population, transience, and degree of sprawl, even crossed the minds of the fine Beard judges? To put Baltimore as better than DC due to blue crab seems a bit wacky. Portland (an admiitedly great food town) is characterized as having strong identity around "artisans, food trucks and bakers." Huh? We have some artisans 'round these parts and surely a bunch of food trucks. While bakers are in shorter supply, how about the international breadth given the uniquely diverse international population here. It's all very silly. But, of course, it all really matters to too many livelihoods to dismiss. Kudos to TK for focusing on this, btw. I think he does the local an important service with that.
  10. darkstar965
    This is very cool! Not being a big hockey fan, had never seen this part of the AS Game before. In some ways, I think it more impressive than the homerun contest at baseball's All-Star Game or the slam-dunk contest at the NBA game since those are more function of strength and build respectively. Skill too but not to the degree this is. Just like (North American) football on the former a global football (aka soccer) goal on the latter, sports I know better than hockey.
  11. darkstar965
    Maybe a better question moved to the Ted's thread but I'm curious to learn how Mr. BlB liked it, given the abuse his place has taken on that thread.
  12. darkstar965
    Had a thoroughly enjoyable lunch here this week as much due to the company as the food. Wanted to post because most of the reports upthread are about dinner and the lunch is a different, simpler and maybe more Americanized menu (for lack of a surely better label). At $14, the pork katsu Don was neither a phenomenal value or expensive but very satisfying. This may be the only place in DC I've seen that pours a miso soup table side like a 5-star might do with an especially complex consommé. And, look what I found after the main dishes cleared! Not quite as "fresh off the roast" as you'd get from Joel directly but, for a restaurant, not too old by any means and way better than most given the beans and that they grind and brew (French press) to order.
  13. darkstar965
    One of the many reasons I love quality independents is that a small number who feature great independent roasters manage their inventory like a great sommelier does wine. Shops like this, and TCB is absolutely one here in DC, are regularly bringing new and interesting beans into the market to introduce their customers to different roasting philosophies and sources. I travel a fair bit and know more than my share of roaster around the country. But there are many I don't know and that's why I love the experience of trying something new. Something like a very small, craft roaster from Corvallis, Oregon which is available at The Coffee Bar now for pourover. I had a nice Yirgachaffe today. Bespoken Coffee Roasters
  14. darkstar965
    Great point on the missed DPs which, by scoring rule, can't be counted as errors. Usually voiced as "mistakes" or "miscues" by those calling the game for radio or TV, they'd surely add at least 4 or 5 to Desmond's total if counted. Also uber strong agree on the Harper point. Most fans are excited about his HRs and slash line (BA/OBP/SLG) but the best stat, by far, for him is BB, where he leads all baseball with 22. The boy has evolved and matured significantly and that's very bad news for all teams without curly Ws on their caps. BTW, last njght's opener with the Mets, while not historic like The Comeback this past Tuesday, was probably the best played game yet this year with great performance in all four phases: hitting, defense, pitching and base running. A real rarity in April.
  15. darkstar965
    Peeled off the whites and cured? Alright. Alright already. I'm a good poacher; not a culinary wizard that does stuff like that. Then again, that's reason #2 or 3 why I'm such a fan of talented chefs who prioritize deliciousness.
  16. darkstar965
    "...A cured 67 degree egg with..." I dare say the notion of a clearly-defined temperature for an egg with a substantive dish may be a BFT (Big 2015 Food Trend). I personally don't care a whit about such trends but, having seen 63, 65 and now 67 on menus, I'm now wondering about the temp of my own poached and soft-cooked eggs at home. I am a good poacher but, maybe, if I were just a degree warmer or cooler, it'd be revelatory! [Laughing emoticon--not available with iOS devices--here].
  17. darkstar965
    Can confirm (as Don already did a couple of posts upthread) that Dan is absolutely "filling his seats" now in his 5th year with SP. Stopped in today and picked up a few items (spices, beautiful castelvetrano olives and a couple butt-kicking chocolate chip cookies). To me, Dan and SP are exactly the kind of chef-owned business that should be much more prominent on this site than it is. I think it a good example of an unfortunate emphasis on latest and greatest that infects any online gathering place. Chef O'Brien cares about food, cooking and his role as a teacher to an exceptional degree. The market alone (which I'd forgotten about) reflects this. SP is exactly the kind if place which the unique DR constituency should be supporting--and reporting on! We'll be supping here again soon and really recommend it to others. Need to plan ahead as the seats tend to book up quickly (but, hey, no Rose's-like lines!) SP won't be here forever as some interesting new ideas and possible,next steps are percolating. While the getting is still good, this is absolutely wonderful food made by a serious chef and priced more reasonably than oer spots of like quality.
  18. darkstar965
    We'll see what jpw or lovehockey say (I'm no expert) but think the uprights are simply the two vertical bars on either side of the goal giving it its height. And, believe you're right about "shorter gap." Definitionally, the puck would nearly always have "short"er distance to one upright than to the other?
  19. darkstar965
    To me, these two stats in isolation don't do a great job of telling the story. They're not apples and apples because they don't account for timing and game context. The errors/game stat, which could just as easily been the total errors stat, tells us the team has been making errors at record pace in April. And, indeed, if you watched the games, you know the April defense has been atrocious. The double play stat might imply the D has been a mixed bag.(or "cancel out" the errors) but that's not really correct. Statistically, you'd need to look at runs per game, earned runs per game, relative SLG and OBP, pitching measures and, of course, the win rate. You'd also probably be surprised to look more closely at those double plays, when they occurred relative to score, etc. And those are all "traditional", versus many sabermetrics, that can well explain the team's success, and lack thereof. It's basically a data cherry-picking problem. Errors have been a huge problem which has cost the team several games on a still very small sample (around only 20 games played). Double plays haven't come close to negsting the impact of the bad D.
  20. darkstar965
    I'd like to see Martina, in her prime, vs McEnroe, a few years past his. That might be very entertaining and, of course, two of the greats. Also like the Arthur Ashe idea. Maybe Billie Jean King too? Can it be doubles? :-)
  21. darkstar965
    Great question. I've long wondered about that too. Took a few years when I was a kid to even understand how/when icing was called. Of course, that was before the interwebs. How did we survive? :-)
  22. darkstar965
    Big agree! Lovehockey not only loves hockey. She's also a fabulous hostess and interpretor of the Capitol and it's history. We loved this tour two years ago.
  23. darkstar965
    They did! 13-12. And, again tonight with 13 runs but, this time, the pitching also held so 13-4, a much more perfunctory and balanced blow out. As 13-run wins go, the one last night was the one for the ages.The Uggla story (and explanation for the boos) goes back much longer than last night. In a nutshell, he was a highly touted prospect and then an enduring (2006-2010) All-Star caliber second baseman for the Marlins when Atlanta gave him a huge contract in 2011 ($62 Million/5-Years). After a year with Atlanta of continued strong performance his numbers went over a cliff and, after struggling mightily for two years, the Braves released him, still responsible for his contract. After a very brief, and unsuccessful, stop with SF, we picked him up in the offseason because the Nats' GM (Mike Rizzo) had first drafted him many years ago with Arizona and saw something to like now. That something was an unusual vision problem related to concussions he'd suffered, which were finally dealt with this past off season. Meanwhile, the Braves fans hate him because of the huge contract, the degree to which that limited their ability to make other moves, their team's sag in the standings (under also-hated manager Fredi Gonzalez) and Uggla's terrible performance. Now, he's playing for us, had the game of his life last night and, all the while, Atlanta is still paying his salary. He makes more this year than any active player on the Braves roster so, yeah, it's a unique (and quite cool, if you're a Nats fan) situation but the fans in ATL have been merciless toward him even knowing he'd had the concussions and was a clubhouse favorite. All that was in the water last night when he hit his first HR in a year to win the game, at Turner Field, in the 9th inning with the boos raining down. If interested, here's the basic bio. And, here's an article covering the injury, its discovery and treatment related to the Nats decision to bring him to this year's Spring Training, where he hit well enough to make the regular-season 25-man roster. Finally, a good piece from the main Atlanta daily newspaper putting last night into their own tortured context. If really interested to peel back this onion even more, can read this which explains how the boos and bad feelings are totally the concoction of the Braves' fanbase and not of the club itself. Within the Braves' organization, he was universally respected and loved; and still is. Locally here, the odds are still fairly against him sticking with the team all year but it's a great story and Nats fans have embraced him big time.
  24. darkstar965
    Made to order?
  25. darkstar965
    Be sure to check tomorrow to be sure they're open and it's safe. I'm on WK's mailing list and try sent notice yesterday that they'd be closed due to all the turmoil in Baltimore. They're north of downtown closer to where the violence started Monday with employees living nearby. Some of their staff actually brought the breads baked for dinner service to the peaceful protests which I thought very cool. Hopefully it should be calm tomorrow with the next event a police accounting that may not happen as expected on Friday. Be safe.
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