darkstar965
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Posts posted by darkstar965
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Porcini powder is what's served on the donuts at Rich Table - is this a "thing" now?
I'm not 100% sure I'm remembering correctly but think Zora turned us (or, at least, me) onto this in a post on some thread some time ago?
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Well the Nats' bats have started out very slow. Meanwhile of all ironies A-Rod's bat has started off relatively hot. I can't think of anything more irritating.
Today's game as the Red Sox victims on their home Opening Day at Fenway, was one of the worst all-around performances I've seen by the Nats in the past five years. Normally, they lose by not supporting good or great pitching with the bats. We had the mixed experience (lovely day, wonderful pre-game ceremonies, Ryan Zimmerman HR and nice job by Tanner Roark) of seeing the 9-4 thrashing in person today. It was embarrassing to see, all in a single game:
- Jordan Zimmermann implode and not make it through the 3rd (almost never happens)
- A fifth Desmond error
- A misplayed ball by Werth
- Two fly balls that just dropped alongside befuddled outfielders Taylor and Harper
- Infield ineptitude in the form of two plays not scored as errors and a very rare two stolen bases allowed, by the same player (Betts) on the same play
- 2 of the 4 runs the Nats did score were unearned
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Ray Dolby was the founder and namesake of Dolby Labs and Dolby Digital. He had a son, still with us, named Thomas but not the same person.
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Fried chicken ETA? Will not be fooled (er, miss it) again! :-)
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Walking on Barracks Row today I noticed that Old Siam is now Nana Thai. The Web site says it specializes in Isan-style cuisine from northeastern Thailand.
Competition for Little Serow? :-)
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I had my first ShopHouse experience on Saturday before we went on a MuseumHack tour of the National Gallery (it was a really fun tour, but we got a big discount because they just started, if anyone is interested I believe Molly is a discount code). I wasn't at all whelmed. In fact it just really made me wish I was eating at Four Sisters Grill or Cava Grill, both which are worlds above ShopHouse.
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Very funny you've posted this view as I've been nagged by the same thought ("Four Sisters Grill or Cava Grill, both which are worlds above ShopHouse.") after quite a bit of experience with all three I've had trouble articulating enough to put Into a post. Your post fired a synapse though.
It's about coherence. Coherence of a regional cuisine. Coherence in a bowl or on a plate. Shophouse lacks that relative to Four Sisters Grill and Cava Grill. I've had Shophouse rice bowls, noodle bowls and salads. They too often seem random in the combinations of proteins, veggies and sauces/condiments, no matter what I get.
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I'll say this much: If you aren't right, you've made a pretty darned good guess because from what I remember, that's how they serve their spaetzle.
Same. Also, of the three German places I know best (Betlin, Mozart and Old Europe), I think Berlin is the only one with square plates.
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Finally snuck a photo in. where did i dine?
Cafe Berlin
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FWIW, lunch at District Fishwife is much better, and more reasonable, than at Rappahannock.
I've been a big fan of both places but hadn't before considered them relative to each other. Have also been to both....maybe too much. After all, Fiona runs a superb seafood market, which also serves some good food on site. Rappahonnock, on the other hand, is really an oyster bar with tons more seating reflecting that. Probably a slight preference for District Fishwife, for lunch, but really not apples to apples...or clams to clams. I had an interesting experience with both places last week but will try to post that on their threads soon since this one is for Maketto, where I don't think I'll be going very soon either.Hmm. I love the Fishwife, I was the first investor on her Kickstarter, and I shop there at least twice a week on average. I don't disagree that it's cheaper, but I really question that it is "much better" than Rappahannock.
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Thanks for another incisive observation. Going to as many coffee shops as you do, you probably have a wider breadth of knowledge than me in terms of real-world trends. So let me pose this to you. How many coffee shops do you go into that have an espresso machine, but don't really know how to use it. I mean they can make brown liquid come out from it, but it doesn't taste like anything that would generally recognized as true espresso. I'd wager there are far more places (not even including restaurants here) that own an espresso machine without not really knowing how to use it properly.
The number of coffee shops that have a roasting machine in house are far fewer, but the same principle applies. You can own a roaster and you can get brown beans to come out of it, but that is not the same thing as knowing how to use it to produce a proper roast. So it wouldn't be surprising to me on balance that the average coffee shop with roaster you walk into is producing bad coffee.
The second part of my answer is that there is a distinct advantage to not roasting in house so that you can focus attention on doing one thing, brewing great coffee. Trying to juggle the demands of a roasting operation and a storefront coffee house, which in many ways are at odds, is something I constantly struggle with. The only reason I chose this model was that I am, at heart, a roaster, but wanted to have better control over how my coffee was presented. Owning the coffee house also lets me focus my roast style on flavor and not shelf life.
If Don's platform allowed me to "like" the same post multiple times, this one would be multi-liked, er, loved. As to your question about how many shops with espresso machines seem to produce a fairly vile brown liquid, my answer would be "tons," "way too many" and others more profane. It's very frustrating. In a small New England university town today, we chose the "best" of four shops in town. The only one that even brews to order. A roaster/retailer known in these parts and very popular. Ordered a Costa Rican and a Yirgachaffe by pourover. Watched them brew them. More or less right! Carefully ground and weighed. Pre infused. And, undrinkably bitter and flat at the same time. They also tasted too similar. I think very old beans, over roasted (supposedly medium roast) or both. Sigh.
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Four reactions.
- The title of this thread was a little daunting; clicked thinking it might be a project you'd worked on for months. Glad it wasn't.
- Brunch is elitist?
- Of all the major religions, Jews like brunch best; agree it's all about the bagels and lox angle
- Wyoming is the least-friendly brunch state; hmmm, not so surprising
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As of this typing, their playoff opponent will either be the Red Wings or the Islanders. I'm trying to wrap my head around the Islanders being in the playoffs, but good for them. ...
I still remember the teams with Denis Potvin, Bryan Trottier and...the defenseman that was on the Miracle Gold Medal team....Morrow.
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ROGUE 24!!!!
PoolBoy, as an objective observer with no dog in this fight, this is the best option on this thread if you haven't been. I'm still not sure what I think about Gypsy Soul out in Fairfax but R24 is the real deal and, if you haven't yet been, you really should go anyway. With these new deals, even more reason to go.
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Really, really interesting, Joel. FWIW, I entirely agree with your view on Victrola and your notion of the generally "inoffensive" cups available at most indies around the US. And, really interesting your take on the new SBUX Reserve Roastery. I don't imagine the national rollout of 150 or so differently-branded shops will be exact copies on the one you visited. Think they're using that as a bit of a test bed. Agree the tiered pricing by brewing method is a bit unusual relative to bean though a couple spots in DC (Chinatown being one) do that.
Anyway, this all prompts another question I'm hopeful others may also find interesting. I've thought for a few years that shops which roast on site and retail drinks tend to produce worse coffee than those who are more focused. By that I mean, I almost rather an indie shop choose a good roaster (or 3) with whom to partner and just ensure the beans are fresh and dated. Then they can focus on barista/brewer training. To me, Qualia is a huge exception in this regard that your coffees are so delicious, always fresh and interesting. Do you agree or disagree with this? Namely, that most independent shops would probably have better product if they weren't also trying to roast since so many muck it up?
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Not a huge pro hockey fan but, as a sports fan, keep half an eye peeled and will pay closer attention if the Caps should somehow, finally, make it to the Finals this time around. Will be paying more attention to the NBA playoffs and nascent baseball season.
Still, go Caps...and whoever lovehockey roots for...Ottawa or Calgary maybe? Can't remember but know her affiliation has been declared here previously. :-)
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Neither one is projected to go before 50th or so in the draft at this point. They would have gone higher last year.
Have seen that. And now 7 have declared from KY with Towns likely to go first or second. A bit head spinning. Of the 7, only 1 (Cauley-Stein) even made it to his junior year. "student athletes," my posterior.
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I still want a local chef to make:
- suan la chow show - in the style of Mary Chung's, Cambridge MA
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How great is the suan la chow show at Mary Chung's in your opinion? Haven't been there in years but get up to Boston periodically, including this weekend. Years ago, thought of the place as inexpensive Chinese American more than something special but not sure I ever had this dish. Is it something you seek out when in town? Have you had it recently? More details please! Thank you.
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Lots of cruel members posting on this thread just as an FYI.
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Ramen on the lunch menu again today.
AAAAAaaaaarrrrrrrggggghhhhh! Wasn't possible for me today. I wish those guys would just put it on the regular menu already!
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Lebanese Taverna Market??? Not sure on the real or not.
Speaking of doner kebab, we had outrageously good doner kebab by a place right by our hotel in Dubai. It appears to be a chain, but no US locations. http://www.donerkebab.ae/
Literally, laughing out loud, kt! Seriously, it's virtually impossible for anyone to guess where this is. It would be totally unfair to ask that and it would big time violate at least a couple of WDID and common sensical rules.
I ask real or not because the discussion upthread has been very insightful, detailed and related to that.
Thanks for playing though! :-)
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I don't mean this so much as a WDID? or quiz type question, since I'm not 100% sure myself. No one would ever, in a zillion years, guess where this is. Not asking that.
My question: real or not? (Big apologies if upside down)
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Went last week and thought it was wonderful; the bar area was pretty noisy. Both the pastas and the desserts here are fantastic.
It is so *odd* for me to be here, look to the *Northwest*, and see the area that used to be Waterside Mall (where I worked for years). Those who used to spend time down in SW 10-20 years ago will know what I'm talking about. If I recall, this is close to where The Follies used to be, and was not the best part of town.
It's still not the best part of town a few blocks away but changing fast. Have been to Morini a few times and agree on the food and possible noise.
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Well if you were heading for the net you would've been good for 2 out of 3 points. Octopus and avocado are correct.
The dish as a whole was delicious, and the octopus was the most tender I've had in recent memory.
Hmmm. There aren't many places around town that do octopus at all, let alone that well. It does look great in the photo. Can almost see the tenderness with the perfect amount of char.
Maybe not sophisticated enough on plating to be the work of Trabiocchi or Ruta and seems like a pretty generous portion. The plate, along with the food, do imply a higher-end restaurant though. So...I'm thinking 14th St area...Kapnos?
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Would Osteria Morini be appropriate? Or Floriana?
Morini is a great idea. Actually had that one already; we're taking him there the subsequent night since close to Nats Park.
Thanks Tujague!
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Didn't there used to be a couple of much-hyped startups with this business model? One here in DC and the other in Chicago? The latter an inexplicably huge IPO success for a short while?