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Bart

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Everything posted by Bart

  1. Bart
    Thanks Don! Yeah, the parking/crowd issue could be deal breaker for a lot of these places.
  2. Bart
    This is very short notice, but I figured I'd give it a shot. My wife and I have to be at Washington-Lee High school tonight at 7 pm and were looking to kill some time after work somewhere between there and Crystal CIty/Pentagon City. The school right off 66 near Wilson Blvd and N Quincy St. We'll be traveling through or near Rosslyn, Clarendon, Colonial Village, Lyon Village, and Virginia Square. I'm not very familiar with this area and the Dinning Guide / Restaurant Guide has A LOT of options! Does any place stand out as a good place to get a couple apps and a drink? Thanks!
  3. Bart
    Where's the Trip Advisor quote? I couldn't find one on the Graffiato website. Anyhow, Mike Isabella didn't write it or post it, he just retweeted it. (not sure that matters, but may it does a little)
  4. Bart
    Yeah, it's a weird choice of word. I didn't get bent about the "man" part, I just thought it would have sounded better with "handmade"
  5. Bart
    Sort of on topic.................... I got this picture in a retweet (I hate myself for typing that) from Mike Isabella. The original tweet came from @JohnBarton_Chef and it said, "Everyone should have this written on the bottom of their menu"
  6. Bart
    Thanks folks. I didn't even know Great Wall existed until now (!) so I'll check it out if I'm in the area. But yeah, for the time being, Amazon may be the way to go"¦"¦I planned to make these dumplings a week ago for NYE so a couple more days won't kill me!
  7. Bart
    I don't think so. I just did a quick search and here's what I found: http://cooking.stackexchange.com/questions/34264/wheat-flour-vs-wheat-gluten These are two related, but different products. Gluten is protein that is formed from two pre-cursor proteins, glutanin and gliaden, found in wheat flour in the presence of water and under enzymatic activity. It forms resilient stretchable networks which give yeast raised bread its structure. Whole wheat flour is... well... whole wheat berries, ground up. It is mostly starch, but contains all glutenin, gliaden, and the necessary enzyme to create gluten, which forms naturally when the flour is moistened, if given long enough or kneaded to accelerate the process. However, even a very "strong" flour (bread flour) will have no more than about 10%-15% percent protein by weight, so it cannot form more than that amount of gluten. Vital wheat gluten is essentially concentrated, powdered gluten, without the rest of the parts of the wheat berry. They are not freely interchangeable, as the gluten does not bring the starch, bran, and other components that flour does. You may, in specific recipes, be able to use just gluten, but not in the general case. And even if substitution is possible, you would have to determine the correct ratio to achieve the desired outcome. Using vital wheat gluten in lieu of whole wheat flour, in most applications, will either fail completely (no thickening from starch, as in a gravy), or be dense and rubbery, and practically unpalatable (as in a bread).
  8. Bart
    Do they have a website? I see a front page, but there doesn't seem to be anything else. I'm looking for a menu"¦"¦"¦is there one online or is it operator error?
  9. Bart
    I found potato starch, yam starch, corn starch, tapioca starch, bean starch (?) and a few others I don't recall, but no wheat starch. They also had about a dozen different types of flour (wheat flour, rice flour"¦"¦), but no wheat starch.
  10. Bart
    I'm trying to make shrimp dumplings (har how) with the translucent wrappers and the recipe calls for wheat starch. I can't find it anywhere including H Mart (Centerville location). Does anyone know where to find it? Does it go by another name? Thanks!
  11. Bart
    For that price you can get the tasting menu at the Inn At Little Washington and sit at the chef's table in the kitchen!
  12. Bart
    Thanks for posting. So do you still exist? Will new issues be coming out? I posted earlier in this thread about getting the winter issue (with things like butternut squash recipes) in April, so can we look forward to the next issue having tomato and basil recipies in it?!?!
  13. Bart
    Bourdain did a show on it a few years back and, yep, when it was feeding time, the ducks came a-runnin'!
  14. Bart
    I just hit the "Melissa Kane Harris" link in Don's earlier message and it takes me to a facebook page, but not the one that says "Currently living in Jamaica". The one I got says something like "content not available". Humm. As a former Flavor subscriber and a current 2 year subscription holder I'm not very happy. Of course I was never too happy to see photo after photo at the end of the magazine of Melissa Kane Harris hobnobbing with the rich and beautiful at some exclusive event or another. Seems like......"Ma-lis-sa, ma-lis-sa, ma-lis-sa, she take the money and run Venezuela to Jamaica" I hope there's a reasonable explanation for this, but all signs point to, "not likely".
  15. Bart
    That seems a little harsh and it's a lot different than what's on yelp. My wife and I ate at Rogue in the summer of 2012 and loved it. We got the wine pairings and were not disappointed in the pours. In fact, my glass was topped off once or twice when I finished a glass too early for the pace of the food. However, I totally understand where MDT is coming from. Nowadays, the price of wine in most places qualifies as gouging and it's nearly making me switch to beer or (gasp) have no alcohol with the meal. I was at the Ritz in Pentagon City the other day and (IIRC) the cheapest wine by the glass was $12 and the most expensive was $22! I went with a $7 beer instead. In fact, I had 2 which was still cheaper than my wife's single glass of chardonay. And when I think about the fantastic meal we had at Rasika last spring, it's always tainted by the fact that the cheapest (and I think only) chardonay on the menu was $60! (my wife likes chardonay and it was her birthday, cut me some slack!!). Getting off topic here, but I do sympathize with MDT in understanding how the price of wine can really color your view of a place.
  16. Bart
    And don't forget, they're now serving lunch at the H st. location (as DarkStar mentioned above). I was in the area last week and stopped by on Tuesday......no line, no waiting and a perfect meal for a cold day.
  17. Bart
    If you want something slightly off the beaten track (but still walking distance (maybe 45 minutes or an hour) to the French Quarter) (or a short cab ride away) try "Elizabeth's". It's a little funky, very mellow, very cool, very New Orleans, and the price is right. We went there last year for Sunday brunch after my wife ran the marathon (took a cab there and walked back to the Quarter). There was a bit of a wait so I went to the bar and got 2 mimosas at 6 bucks each. When we got a table, we did the "make your own mimosa" option which was a bottle of full champagne and a pitcher of orange juice for 21 bucks!!! Now that's a deal! They're famous for their praline bacon which we dutifully tried. The kids liked it more than me, but everyone love the boudin ball appetizer. The rest of the meal was very good.......omelets, waffles, French toast, eggs, etc with a New Orleans bent. http://www.elizabethsrestaurantnola.com/index.html PS - there's also a super cool record store, Euclid Records, about a block away. While we were waiting for our table, I walked down there and checked it out with my mimosa in hand and no one thought that this was at all unusual. Ahhhhh, New Orleans.
  18. Bart
    "Peking Duck" Route 1 in Alexandria a couple miles south of the beltway. The chef carves the duck (skin, fat (discarded), & meat) so quickly that it doesn't have time to cool down before you eat it. Skin stays crisp, meat stays warm. A couple bucks cheaper than PGI's version too. http://www.pekingduck.com/ With a website this bad, you know the food must be good!
  19. Bart
    Don - I may have someone for you to write your story. He's an old buddy of mine who is not a professional writer but wants to be. He's had a few freelance things published in the Post's Magazine section a few years back which he can provide as a "resume" How can I get you two together electronically?
  20. Bart
    Here's Tom S's input from the Post. There are only 4 comments. 3 positive and 1 negative, but it made me laugh: "he should stick to spanish tapas...even jaleo sucks and now he wants to venture into chifa?" It's rough out there!
  21. Bart
    RdV has four openings tomorrow at 2 for their "Evolution of Wine" tasting. It's 60 bucks and you get a glass of champagne, a tour and then you taste 4 wines with food. My wife and I did it a few weeks ago and it was great. (this is the only way to see the place.....you can't just drive up and do a tasting). Write to info@rdvvineyards.com if interested. I just did and they're still available. (I was thinking/hoping this was a different type of tour, but it's the same one I just did)
  22. Bart
    I happened to be in Union Market today around noon and all seats (10 or so) taken. There were no signs/menus but when I asked a guy standing in line what the deal was, one of the diners said they do one ramen a day and that's it. It also appears to be cash only. I didn't have time to eat there but I'd like to go back. I hope they add a sign or two to explain the rules to people though.........the guy I was talking to lost his place in line when he found out it was cash only
  23. Bart
    The Ashby Inn also carries RdV's "Exsurgo" which is their "lower grade" wine (from grapes not used in their two signature wines). My wife and I got a bottle of it there this summer. It was great, and at 60 bucks a bottle it's deal for an RdV. All the money goes to a veterans charity too. I believe they also sell this at El Dente. I think the only place you can get this is in a restaurant that sells it or online (I don't think you can get it at RdV because of payment issues...... they wanted all the money to go to the charity and they if they sold it on site there were some problems with the billing and the charity getting the money.........at least that's what I thought they said when I was there on a tour). Anyhow, we "discovered" it at Ashby and enjoyed it. Also if you're in Linden and it's a warm, sunny day, try their rose. The 2012 blows the 2011 away. Dry and crisp and perfect. It's probably a little late in the year for rose, but it's never too early to start thinking about next summer. It's also one of their most economical wines, so if you want to join their case club, the rose is a cheap(er) way to get in the door.
  24. Bart
    Don - Did you see this?? I love it! If you don't follow @nowayjoseandres, you should. He's hilarious.
  25. Bart
    Sweet! I was just looking at this thread last night and almost posted, "it's been a month since the 2-3 week opening, does anyone know anything?". This is good to hear.
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