silentbob
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Everything posted by silentbob
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I assume you're referring to the one that rhymes. Some of us have been calling him Alphabet for several years instead. Apart from how quickly he covers the court (there are plenty of YouTube videos showing him go end-to-end in like four steps), his hands are so big that he can hold the ball with a pinch grip instead of palming it. Bill Simmons and others consider him to be the current NBA Unicorn. -
"There's a Massive Restaurant Industry Bubble, and It's About to Burst" (a.k.a. "America's Golden Age of Restaurants is coming to an end") Posted without comment because I don't know the first thing about the restaurant industry or its underlying economics.
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Where Can I Find Good Texas Barbecue Around DC?
silentbob replied to Ericandblueboy's topic in Help Needed
Not that I think Urban is bad, if its perfunctory inclusion in "missed the cut" implies that it's the best Montgomery County has to offer...sigh. -
Yep, Chase is dropping the sign-up bonus to 50K later this month if you apply online and in March if you apply at a branch.
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Awesome. When you say "meats," does that include pastrami as well?
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Vitamix High-Speed Blenders - Are They Worth It?
silentbob replied to clayrae's topic in Shopping and Cooking
We impulse bought one the other day because Target's Cartwheel app provided a 20% discount on top of the existing 20% off sale. Between that and signing up for the REDcard, our final price for the Pro 200 came out to under $300. It's been great already for making pureed foods that our baby daughter surprisingly enjoys, and we had strawberry lassi last night to boot! -
If 10-15 minutes away is not too far, then I think the most frequently recommended Lotus of Siam and Raku still both work.
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What you're described is marketing/promotion, I was talking more about the actual cooking, from ingredients to execution. This may be straying from your original point, but personally speaking I want to know how a chef demonstrates humility and respect for cultural traditions in his or her adaptation of a dish.
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Loved the broths, "flavorful with being overly rich" written above is the right description for both the traditional and chicken. Noodles (we got thin) were disappointing though. No real bite, possibly overcooked even when we first got them. Not worth a special trip, but totally fine if you're already in the area.
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How does a chef prove or otherwise establish that he or she has sufficiently displayed humility or respect? Especially those who don't get much or any media coverage? Put one's CV or write a 500-word essay about food traditions on the menu or website? Word of mouth? Photos of the chef visiting certain countries? I don't necessarily disagree with your statement but how are we consumers (foodie or not) supposed to discern accurately between food that reflects genuine borrowing/adaptation and something that is more superficial or mere marketing gloss?
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This mirrors my recent experience. We'll definitely order more adventurously next time. The place was dead when we arrived for lunch at 12:30 but started filling up quickly after that.
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Craigie on Main, definitely. Any baked goods from Flour too.
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Yes, the charcuterie from Fatted Calf in particular.
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This is the right answer IMO. I've never understood why the DC area's dim sum is so meh, given all the other great regional Chinese options. FWIW, my family (immediate and extended) has been going to Silver Fountain once every few months for the last several years. New Fortune is 15 minutes closer but we've never warmed to the place. Back in the 90s we'd make the trek to China Garden from MD. Haven't been there in forever.
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Cathal Armstrong's book, which he co-wrote with David Hagedorn, is inexplicably bargain-binned for $8 at Barnes & Noble when all other retailers are still selling it in the $20s. I just bought multiple copies to give as gifts.
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All the pearl-clutching from critics (not you) is making me sick. As some articles have noted, you will often see coaches skipping bowls to get ready for their next (higher-paying) job, so how can anyone fault Fournette or McCaffrey? As dangerous as football is for players writ large, RBs are particularly vulnerable IMO. Talk to Willis McGahee, though he played in a much higher-stakes bowl game. I don't blame them for one second, and although I selfishly wanted McCaffrey to play in the Sun Bowl (and to stay in school for another year), I support him 100 percent just as all his teammates -- at least the ones who have spoken out on Twitter today -- have. And just as I supported Andrew Luck when he left early for the pros. Luck played in his bowl game, which is an argument some have foolishly raised against McCaffrey today, but QBs are way more protected and getting hit on every play isn't part of their job.
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I had never eaten one before this month, due to getting roast pork usually, and then had two in the span of a week. First one was at Spot Burger. High quality meat, a bit skimpy on the provolone, but justified the hype overall. The brisket with provolone and a fried egg at Paesano's (Fishtown location) was a hot mess to eat but ultimately more satisfying. Actually, the best sandwich that we had during this time was the pork sausage banh mi at Stock, also in Fishtown. Spicy yet balanced due to the great assortment of condiments. Maybe not a classical preparation but on par with anything I've ever had in Eden Center.
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Last day in Tysons is this week. Moving to Georgetown sometime next year.
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FWIW, we enjoyed the kale salad. The ribs were a bit too heavy on the peppercorn crust. What will keep us coming back is the fact that they offered us a car seat caddy for our daughter -- first time we've seen that at any restaurant (though, granted, we don't eat out that often).
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Shalimar, Tartine, La Taqueria, Z&Y Restaurant, Marlowe. All value places.
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We had two enjoyable dining experiences over Thanksgiving weekend. One was at The Ordinary, where we sat at the bar and ordered six different types of raw oysters at the happy hour special price. The main menu offers several great options too, the highlight of which for me was the fried oysters on steak tartare -- not a combination that would seem to make sense but somehow it worked both in taste and especially texture. The oyster sliders are a bit pricey for what's in them but also well-conceived with balanced flavors. Also, the brisket at Swig & Swine -- two locations, we went to the one in Summerville -- was quite possibly the best I've ever had not from Aaron Franklin. So tender, with the right amount of fatty, smoky goodness mixed in.
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For travel-related advice, this is why I tend to read multiple sources (the Boarding Area bloggers, TPG, FlyerTalk) even if they end up sounding mostly repetitive on certain topics. Because each one usually ends up with a slightly different take on a product, FF program announcement, fare sale, etc. and seeing those differences (or a broad consensus where they exist) is the best way IMO to reach informed decisions.
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What are the best large format meals in town these days? I'm thinking something along the lines of the head-to-tail beef dinner that Palena Cafe (RIP) used to offer. My family (six adults, two young kids) are looking to have a celebratory dinner at some point in the next month. Based on a quick search, the options that I found were either the fried chicken or Bo Ssäm at Momofuku CCDC, or the pig feast at The Partisan. Or maybe the two iberico pig large plates and a paella at Jaleo?
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Did you end up pulling the trigger? If so, how is it? With the Black Friday discounts online, I'm thinking about one too.
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Understood -- we already needed to retrieve a watch that the IAD Lost & Found folks were keeping for her over the past two weeks, so this was a two-birds-one-stone situation.
