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mdt

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Everything posted by mdt

  1. mdt
    Stracchino is a soft fresh cheese and I am sure you can find a suitable substitute. More info here, http://en.wikipedia.org/wiki/StracchinoAs for the pears, if you cut them to small pieces they will break up into the dish as it cooks. The recipe has all the info you need, although they don't say what liquid was used.
  2. mdt
    I know I've had a Forge beer somewhere recently, but did not realize that they are less than 10 minutes from my house. I know what I am doing tomorrow afternoon!
  3. mdt
    If restaurants can serve tomatoes in January why not Brussels Sprouts in May?
  4. mdt
    Um, valet parking when dining at CityZen is something like $11, IIRC.
  5. mdt
    Mind you I said no need for continuous stirring, not no stirring. You do have to stir here and there. Continuous stirring will not allow for precise control of the liquid:rice ratio, that is regulated by the amount of liquid added at regular intervals. It will not allow for precise control of over doneness, that is done by taking it off the heat at the right time. It might help with the evenness of cooking. All these items can be watched while stirring and tasting on occasion. As for the omelette comparison, quite different animals. The stirring of the eggs helps to prevent formation of large curds to get the soft quality that can be desired.
  6. mdt
    In Venice (IIRC) they serve their risotto sul onde or "on the waves" and it is a bit more soupy than what is normal. Continuous stirring is overrated.
  7. mdt
    I agree on the Rivera, easily the top wine of the night and the two bartenders provided excellent service to us and all the other folks at the bar. The food was very good and I want to return to try more of the dishes. The charred beef tongue was an excellent starter. Betty -- as for where we were, we had pretty much the entire front part of the bar from 530-930p. Next time just yell Rockwell and someone will turn around.
  8. mdt
    Just bubbling this to the top to remind folks...
  9. mdt
    Around 530p until whenever...in the past folks typically came and went as the evening went on.
  10. mdt
    As a result of the discussion here, it's time to get the HHs rolling again. Friday May 2nd, show up have a drink (or two or three), something to eat (or not), and socialize. It has been way too long without these informal gatherings, maybe we can get some of the old gang back together.
  11. mdt
    Ok, I am going to say Friday May 2nd we get the old Friday HHs rolling again. Thanks, but we certainly don't need anything special setup...although I do enjoy Rosé...
  12. mdt
    Decided to drop into Rose's a little before 9p last Saturday night, after a walk around the tidal basin, to see what things looked like. Ordered a cocktail and luckily for us two seats opened up a few minutes after that. Pretty damn lucky, huh? Anyway the food lived up to the hype. Highlights form the various dished we had were the Vietnamese Pate (think pho), Pickle-brined fried chicken (served with a bottle of hot sauce, which was a nice touch), and the Bone marrow hash. Excellent service and I look forward to getting back and trying more of the dishes.
  13. mdt
    Nothing short of fencing my garden in has worked for me.
  14. mdt
    I had the Drewno on opening day, which was the only sandwich they had left at noon. The sandwich was good, but it looks like they need to scale up production. They mentioned that they are cooking items to order, which seems kind of crazy to me with the number of folks you are trying to serve.
  15. mdt
    Interesting. I have never heard anyone even mention Nadal and jerk in the same sentence. Frustrated Federer fans?
  16. mdt
    I don't read that blog, but do they actually write negative reviews of places where they are comped or is everything just the normal only good news write up. Would a blogger that truthfully and accurately panned more than a couple places keep getting invited to other places?
  17. mdt
    I have been to Brabo a couple of times recently and really enjoy the sandwiches which are reasonably priced and come with a small side salad. One thing that that always amazes me is the price of the mussel dishes ($20) and flatbreads ($16). I know mussels are typically overpriced in most places, but this seems a bit high to me.
  18. mdt
    Saw it in my local ABC, but didn't pull the trigger for the $100. Should I have?
  19. mdt
    I've been doing that for years and it does produce a perfect pie.
  20. mdt
    Had a bottle of this last night and it's really tasty. A bit different than most other IPAs with a more grassy and pines notes along with the normal flavors of citrus. WF in Fair Lakes has a very good stock of large format bottles.
  21. mdt
    I am in. +1
  22. mdt
    Again there is nothing wrong with it, if the poster mentions they were part of the special outing so future folks know how to read things. Also folks should have no issue about posting legitimate negative comments without it turning into the BS of the Dino close out dinner. The issue is not the fact that folks are getting "something special" it's the fact that they don't disclose it and appear to be doing some unbiased review. If folks don't want to make it look like anything other than a food group dinner they don't have to post anything and therefore no unintended PR.
  23. mdt
    Blurbs on book covers are equivalent to blurbs on a restaurant's web page. Reading a review on some blog that does not disclose the fact that the meal they ate was free or part of some promo is not the same thing. Of course the invitees are not going to criticize a place and lose their future meal ticket, but they can certainly mention it in their write up. Maybe that gets them banned as well. Either way positive comments that are not from a known source typically need to be taken very skeptically as you have no way of knowing if they are real or some form of PR. And this relates to reviews of anything on the web.
  24. mdt
    As I hinted above we used Fur-Get-Me-Not for their levels training and it was excellent. I particularly liked their "Levels Class" model as you buy a subscription to their training program and you can attend any of the appropriate level classes that you want each week. IIRC, they do 2 of each level per week and it's helpful if you need to skip a class or want more training. The levels training also provides you the flexibility to move up as you and your dog progress without being stuck in a set class for x number of weeks.
  25. mdt

    Italy

    mdt replied to susan's topic in The Intrepid Traveler

    Everyone visits northern Italy as they stick with the usual cities of Rome, Florence, Sienna, Milan, and Venice.I would recommend spending the time in southern Italy. Get a car in Rome and head east/southeast toward Pescara and visit some great small towns on the way (Sulmona (where confetti was created), L'Aquila, Navelli (known for its saffron), Scanno, Pescocostanzo,...). The drive is easy, absolutely beautiful and you will find great markets and restaurants without having to worry about too much pre-planning.
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