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mdt

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Everything posted by mdt

  1. mdt
    No need to wait as Amazon has everything! click.
  2. mdt
    This description actually uses common things in its description, which is nice. My $0.02, taste is very subjective and different folks associate the flavors they perceive based on their specific flavor memory. In my opinion reading flavor definitions from someone is not that helpful. A good thing you can do is taste the wine and think about what you feel it tastes like and compare it to the description and see how it lines up. Unless your concerned with blind tastings don't worry about being too specific, general terms like red fruit, earthiness, and floral work well too. Then when you read a description like the above you can translate back into more general terms and see if it fits a profile that you enjoy. Some of the best advice I got was to taste various individual items that are typically used in wine descriptions often so that you can learn to identify them when you taste them in the wine. This will help you best identify the type of wines you enjoy and correlate them to the various descriptions.
  3. mdt
    Yes, it was very good and worth the trip. For those of us that have known Ferhat from his server days it's fun to see him working behind the line.
  4. mdt
    Good to hear. And I think you mean Tuesday.
  5. mdt
    I have a Boos as well and love it. It lives on my counter and it gets semi-regular oil and beeswax rub downs and it is in great shape after many years of heavy use.
  6. mdt
    Very good dinner last night with a good sized group so we go to try much of the menu. Here are some of the highlights, full menu is below. Jägerteller - meat and cheese board with some knockwurst, Landjäger, speck, pan seared liverwurst, and Ementaller, with chicken liver mousse and mustard condiments. The Goulash mit Spätzle and Weiner Schnitzel were my favorite dishes of the night. Oh and if you go don't forget a pretzel or the apple tart for dessert. TrummersFall2014Menu.pdf TrummerFestMenuFall2014.pdf
  7. mdt
    I completely disagree based on my last 3 meals there, although I have not been to CityZen nearly as frequently.
  8. mdt
    How recently was this visit? My last couple of meals there have not been like that at all.
  9. mdt
    Had three meals out and enjoyed each and would easily put Acorn at the top. Acorn - We ate quite a few of the small plates and the highlights were the OAK GRILLED BONE MARROW (piquillo pepper vinaigrette, radish, celery leaves), OAK GRILLED OCTOPUS (potato gnocchi, braised artichokes, house made chorizo, salsa verde), and the OAK GRILLED JIMMY NARDELLO PEPPERS (anchovy, burrata, crispy garlic, mint). Wanted to get back to The Source where this restaurant is located to see the butcher, bakery, and such that were not open at night. Beast and Bottle - Excellent restaurant that gets whole animals in and butchers themselves. Small menu, nice wine list, and they also do tasting menus for $65/person. The $5 for babette's pain naturale with beurre rudolphe le menuier was worth every penny. I had the lamb (roasted leg) served with eggplant, garbanzo beans, gaeta olive, crepinette, pomegranate demi-glace. Argyll - Gatropub with good food, good beer on tap, and a very long whiskey list. Was intrigued by the 'Spot of Tea' (chicken & pork tea broth, ramen noodles, vegetables, egg). Good version of ramen that hit the spot. The country pate was good, but nothing special.
  10. mdt
    I had dinner there this past weekend and it was excellent. Only HC in DC? I don't agree and would have to put Komi on that list. The first course of veal brain (fitting addition to the October menu ) with corned veal tongue and bread and butter pickles is easily one of the best dishes I have had anywhere in a long, long time. I wonder if this could be had at the bar...
  11. mdt
    And they are now running their "pop-up" TrummerFest in the third floor area. We went last year and enjoyed it and will be returning in the next couple of weeks.
  12. mdt
    Any new updates for dinner places the Denver/Aurora area?
  13. mdt
    Looks like it is time to go back before he leaves. Chef Ziebold to open his own place in DC. News here, click.
  14. mdt
    Bon Appétit's No. 1 Best New Restaurant in America The lines are going to get worse! Click
  15. mdt
    Lunch deal is crazy too. Stopped in yesterday and they are doing an app, pizza, and drink for $12! That made up for the fact that we were expecting brunch which was unavailable due to RW.
  16. mdt
    Went on Sunday at sat at the bar downstairs. While watching the food being prepared and going out we decided on the large sashimi plate from the specials menu and were not disappointed. That along with the mushroom plate and some sake made for a terrific dinner. Every time we go we wonder why we wait so long between visits.
  17. mdt
    These might actually be useful at places with tasting menus where each item contains a vast number of individual components that are recited by the server when placing the dish in front of you. A tablet on the table could display the contents of the dish and if required let the diner know how to best combine the components to ensure the best possible experience.
  18. mdt
    If you keep them in one layer and use the fill the pan with water 1" over the eggs method the number of eggs doesn't matter. I make a dozen with no problems. That said, I go with the steamer method most of the time.
  19. mdt
    It's not a standard brisee, but it's very good. The recipe is from a Julia Child cookbook. I found a link online, here.
  20. mdt
    Looking to replace my old, and mediocre, waffle iron. I am sure folks here have some good recommendations.
  21. mdt
    I make one with cornmeal in the crust that is very good. I can dig up the recipe if you would like.
  22. mdt

    Barbecue

    mdt replied to mame11's topic in Shopping and Cooking

    No problem with timing so long as you have enough space between the butts. The initial temp will drop a bit when you first put them in as they are cold and you are opening the grill. When I smoke my butts I always allow for extra time just in case. If they get done early it's no problem to wrap them and stick them in a cooler to hold. And if you ever want to leave 'em smoking overnight get a BGE, it'll hold a nice low temp all night with no problem.
  23. mdt
    The other night I smoke/grilled a 2.5 lb. cowboy cut rib eye steak on the grill. I did the CI thick steak technique on the BGE, smoked the meat with hickory at ~250F until the internal temp of the steak was 95F. Then I cranked up the grill to 700F and seared until MR (130F). Damn good way to cook a steak! Cherry tomato salad Roasted sweet potato Grilled pineapple Forge Slake IPA
  24. mdt
    The mixed grill at the Old Town location has been outstanding the last two times I have had it. Octopus, squid, shrimp, with roasted potatoes and green beans. And the HH oysters for $1 are not a bad deal either.
  25. mdt
    I went there soon after their opening and it seems that they were still getting their settled. Dishes like moussaka were tasty, but warm on the outside and cold on the inside. Maybe it's time for another try.
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