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Bart

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Everything posted by Bart

  1. Bart
    Practically? No, it probably doesn't. Philosophically? Yes, it probably does. I liken it to the situation on Mt. Everest. Does it matter that the top is covered with dead bodies (frozen so they'll never decay), spent oxygen canisters (metal so they'll never decay), and from a recent story, human excrement (also frozen so it will never decay)? I'm never going there so I'll never see it. 99.9999999% of the people on the planet will never go there and will never see it. But the fact that this unique area is covered with trash makes me a little sad. Like with the moon, I understand the difficulty of cleaning the top of Everest. And I'm sure the moon is exponentially more expensive and difficult to clean up than Everest is, but I still don't like the idea of it being "full" of junk! Cue John Lennon......"you may say I'm a dreamer...."
  2. Bart
    DRUNK ON POWER!!!!
  3. Bart
    In case anyone gets a wild hair and thinks of beating the snowed in crowds, Rose's is closed tonight. (Heard via twitter)
  4. Bart
    Thanks folks! I'll pass those on.
  5. Bart
    Here's the latest video from Bob. Like everything he does, it's wonderfully weird. A little out of season, but another bit of Bob weirdness. I want to go to this party!
  6. Bart
    My cousin's daughter is graduating from GW in May and she want's to have a celebratory dinner for her some place in DC or the Arlington/Rosslyn area. It looks to be around 17 or 18 people and she said she'd like to keep it to $20 - $25 per person. Anyone have any ideas or suggestions? Is that price range even possible in this town?!?!? The vast majority is coming from upstate NY and would probably prefer something "normal and basic" a opposed to "exotic and weird" Thanks! Bart
  7. Bart
    Thanks to the snow and delayed arrival yesterday, my wife and I rode in together, which means we rode home together, which took us right by this place, so we stopped in and checked it out. There are two rooms - the bar room with a door on Rt 1 (N. Henry St) and the restaurant with a door on Madison St. And obviously, the two rooms are connected on the inside. We sat in the bar room, but not at the bar. They have a traditional bar that takes up less than a quarter of the space, and the rest is open for standing room or tables. They had one 3-seat table in the corner which we grabbed and 4 of the same sized tables pushed together to make one large communal table in the middle. There were also 6(!) flat screens in this room. The full menu was available in the bar. We ordered the Lamb and Pork meatballs ($12). There were 4 and they were very tasty. If they upped the ratio of lamb to pork, I wouldn't complain one bit. We split the Marrow Burger ($15) which came with their BBQ fries. Both were fine but nothing special. The burger was ordered medium rare and came out VERY medium, but it was still fine. The fries were good, but basic. Based on the menu description, I thought they'd be a little more layered, but just tasted a lot like fries sprinkled with smoked paprika. My wife got a side of Mac and Cheese which I didn't try. Best part of the place was the affordable wine list (see attached)......a $31 dollar French Chardonnay! The Linden (VA) Claret for $34! The most expensive wine on the entire list was a $44 Argentine Malbec. They didn't have a huge list by any means......9 reds, 6 whites, 4 sparkling, but it was so refreshing to not feel gouged on wine. That alone will probably get us stopping at this place much more often than other Old Town joints. The service was very good too......super friendly, and relaxed. You'd have no idea the place has been only officially open for one day! Food and wine menus are attached. EDIT - I forgot to mention there was no marrow taste or flavor detected in the Marrow Burger
  8. Bart
    Don - Get Eric Ziebold on the phone! He's not working now and probably itching to try out some new recipes!
  9. Bart
    My wife and I did the 24 course meal a couple years ago and like you I was worried about not being able to finish it. But fear not! We both made it to the end and might have only had trouble with the dessert courses. I can't remember for sure. Either way, I think they scale the courses so a normal person can do the entire 24 courses and live to tell about it.
  10. Bart
    Thanks for that tip. I didn't have any coconut cream at home, but I'll be sure to try it next time. That may be the key to the whole dish! I also better understand what that one commenter was talking about by separating the thick cream from the liquid, but not really. I pulled the thick cream off the top and put it in the mixer to whip it. I took the thin, watery stuff from the bottom of the can and simmered it with the habanero for 15 mins or so to thicken it per the recipe. I then strained the pepper out, added sugar and vinegar, again per the recipe, but it was still very thin and liquidy. I then figured I'd add some (maybe 1/4 to 1/3 of the liquid) to the thick, whipped cream in the mixer to incorporate some of those flavors (the habanero, vinegar and sugar) - - - Fatal Mistake!!! The formerly thick cream got very watery and never recovered no matter how long I whipped it. From looking at the photos of this dish on Yelp, the cream that Rose's serves is very think and fully stands up on its own. Theirs looked like a dollop of whipped cream where mine looked like melted ice cream. Next time I try this I'm going to completely skip the "simmering the coconut milk with habanero" step and take Astrid's advice and just use thick part of coconut cream (probably 2 cans worth) and just whip that up until it's thick. I'll also do what the commenter said and add the habanero to the pork while it's cooking (I actually did that last night). Not sure what, if anything I'll do about the sugar and vinegar that was supposed to be added to the cream after simmering. Here's a shot of my attempt (3 bowls). As you can see, the cream is nowhere to be seen, but it's in there......in a puddle on the bottom! The other shot of the "upright" cream is a Yelp shot of the actual dish from Roses. I was happy with this first attempt. It was a decent reproduction of the dish. Tweaking the cream step will bump it up a couple notches, but I'll probably have to go back and sample the real thing a few more times to really nail it.........I'll be a sacrifice, but I'm willing to endure it in order to perfect this dish!
  11. Bart
    Has anyone tried to make Rose's "Pork Sausage with Coconut-Chile Sauce and Lychees" at home? Bon Appetit posted the recipe in September: http://www.bonappetit.com/recipe/pork-sausage-with-coconut-chile-sauce-and-lychees#recipe-ingredients There is some interesting info in the comments section regarding the coconut sauce: - I am still waiting for the coconut milk to reduce by half. It's been 30 minutes, not 10-15. - The coconut sauce though is not as thick as in the picture; and I understand that the restaurant may only use the creamy part of the coconut milk. This being said though, the coconut sauce was very good and since it is used as a dressing, it was ok in my books if it was not as thick as in the picture. And one from Epicurious: - I've had the pleasure of eating this wonderful dish a few times in the restaurant, so I'm obliged to point out that the recipe as written omits the whipped coconut milk--a key textural note in the finished product. Also, as written it calls for a half cup of oil? No, thanks. The infused coconut milk also isn't quite right--the habanero is too pronounced done this way. Instead, I cook a bit of habanero in with the sausage. Whip the coconut cream (from the top of the can), and use the coconut milk (from the bottom of the can) as your base for the dish. DIsh each portion in a separate bowl. It all tastes better if it sits for a few minutes, letting the flavors mingle. Then tell your guests to stir theirs well. Each mouthful should include all the crunchy/sweet/fluffly/salty/herby/nutty notes. Has anyone attempted this dish at home? Did you do anything different with the coconut milk ala the comments above? I'm not sure I even understand the comment from Epicurious in bold - - - what do I do with the whipped stuff from the top of the can? And what is the "base of the dish" referring to? Any other advice on the dish would be appreciated! Thanks, Bart
  12. Bart
    Per one of the cups above - - I didn't even know that less/fewer were one of those confusing/often used improperly words until recently. I'm still not sure what the problem or issue is, and I've been likely misusing both of them, but since I discovered it, I've been seeing it pop up all over the place.
  13. Bart
    Keep watching until the end. There are three songs played. Jimmy Page likes it.
  14. Bart
    Keep watching. No matter what you think of the pilot. Great show............completely different, yet somehow similar to 30 Rock, which I absolutely loved. Anyhow, Parks and Rec is a gem of a show amongst trite, cliched, recycled "comedy"
  15. Bart
    They now have a website.
  16. Bart
    How/where can I get one? Are they for sale? I was planning on printing the whole thing out as a tutorial for my own grapes, but I'd rather have a real book.
  17. Bart
    I'm only up to post #28 but have a couple questions. How did the different root stock experiment turn out? Did any of them noticeably reduce vigor? Did any Bobwhite ever show up (on their own), or did you ever stock your farm with them?
  18. Bart
    A huge thanks to Jeff for doing this!! I'm only on post #11, but I'm loving this. Thanks for mentioning it on twitter today. Would it be bad form to ask you to do one of these for this year?!?!
  19. Bart
    Totally agree. The food was fantastic, but what I really loved was "hanging" with Ferhat, asking him questions, and hearing his stories. I'd love to see him on Top Chef............he'd be a fan favorite for sure.
  20. Bart
    Here's one from the folks at 538. The Year Ron Hunt Got Hit By 50 Pitches
  21. Bart
    Bob gave a speech for the ages at the MusicCares benefit on Friday night. I haven't seen the video yet but here's the transcript. "Grammy's 2015: Transcript of Bob Dylan's MusiCares Person Of The Year Speech" by Randall Roberts on latimes.com Straight-up transcript from nytimes.com
  22. Bart
    Ahhh, I didn't realize your 5 course thing was a Restaurant Week deal. That's the difference!
  23. Bart
    Starbucks and herd mentality. Form over function.
  24. Bart
    Good luck! When picking cabinets and granite counter tops, my wife nearly had a medical issue! Not sure what it was but it was similar to the feeling of being on a roller coaster and feeling sick. At both places, she reached a breaking point and had to get out of the store immediately! Choice overload, color overload, wood type overload, style overload, etc, etc. And then came the decision on the drawer pulls! Oy! Anyhow, this may not be convenient to you since I think I recall you saying you were in Maryland/Bethesda (maybe not?), but our builder who we really liked has been working with Mid South Building Supply, Inc. for years. They're just outside the beltway off Braddock Rd in North Springfield. Our builder was recommending two brands that he used a lot and people were very happy with over many years. One was Kraftmade which is what we went with and I don't recall the other name, but it was slightly more expensive. We went with Kraftmade because we could both agree on the style, not because of the price! I do recall the builder explaining a bit about both brands from a quality perspective. I.E. "never had an issue in 20 years" "built to last" etc. One thing to look for is how the drawers are made. Are the side walls and the front of the drawer just glued together or does the wood interlock (sort of like tongue and groove flooring). I remember him telling us how cheaply make cabinets would have the doors of the drawers coming off in a few years. Speaking of drawers, be sure to get some big drawers (think the size of larger dresser drawers in your bedroom, or larger) for pots and pans. We have them on both sides of the stove and they are great. Much easier than squatting down and trying to figure out what's buried way in the back. We also have a tall and thin cabinet next to the sink that is great for storing cutting boards. It goes from the floor up to the height of the counter and it's maybe 6 or 8 inches wide (actually it might be a little wider - - it has a divider down the center so it's actually two tall and thin storage areas). We really like it since the cutting boards are right there where you're working, but it also was a nice way to make sure there wasn't and dead space that couldn't be taken up by a traditional sized drawers
  25. Bart
    Yeah but is Kingstowne a place?!?! As in a mailing address? I live in Alexandria, but not Old Town. I'm way outside the beltway down near Mt. Vernon but my mailing address is Alexandria
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