Pool Boy

On 11/3/2018 at 11:07 PM, Mark Slater said:

Ace Beverage, of course. In my experience, Suze in an acquired taste. 

Great thanks for the tip. I've never tried it but am willing to give it a go.

On 11/5/2018 at 11:37 AM, ktmoomau said:

Flour or corn?  I am not sure that either are homemade, at the restaurant you used to have to ask for corn, the default was flour, which I found a bit odd.  I think their corn fall apart easily, but I only really like flour tortillas for fajitas or quesadillas.  Their website says all their ingredients are made from scratch, but I would be surprised to find out their tortillas were not bought, they just don't taste like they are.

I tried both. The flour were ok, but the corn were not very good at all. Little flavor, fell apart immediately and reminded me of cardboard.

My company bought everyone lunch (it happens a lot) and District Taco was brought in. The meats and accoutrements were all good, but I was very underwhelmed by the tortillas. 

We had 28 kids this year befor we ran out of candy and turned off all the lights, etc. We only give out full-size or king-size candy.

But we have never had this many kids.  Next year, I think we better make sure we have enough for 50 - you can always bring that stuff to the office for people to chow down on....

I'm having difficulty location a bottle of this for reasons of cocktail. Any suggestions? Ideally in PG or Montgomery county MD, but I work in Ballston if you think one of the VA ABC stores would carry it. Worst case, point me to a DC liquor store. TIA!

On 10/29/2018 at 8:02 AM, Ericandblueboy said:

To redeem, you have to make a reservation.  You’ll see the redemption rate for each restaurant before you make the reservation.

I do not even understand why they made the change from how they used to do this. It used to be, you have this many points, you redeem them for $x. They send you a check you throw in with your tab at ANY OT.com restaurant and they accept it and process it just like the check it is.

This new way is all smoke and mirrors it seems.

10 hours ago, DonRocks said:

No, but Aggie Chin has moved to San Francisco.

I assumed she moved since she posted something a while back about subletting her apartment.

On 10/24/2018 at 11:27 PM, Mark Slater said:

Cherry Heering goes really well with chocolate cake.

I can see that. I've had Zinfandel with chocolate cake and it was a bit eye opening.

On 7/25/2018 at 9:40 PM, Pool Boy said:

My wife got the bark in pieces and not powdered, but we'll be careful - thanks for the tip!

We're going to try our homemade tonic again this weekend. I wonder if it has evolved in he refrigerator over the last couple of months. It's unusual and quite interesting.

We are making some kind of bread this weekened from 'The Rye Baker' = highly recommended book. It'll be great!

Morcilla is seriously good.

On 10/23/2018 at 10:09 PM, DaveO said:

Hah.   That recipe is significantly less expensive than the Cacoctan rye version.  Very significantly.  

I didn’t watch Andrew prepare it or ask so I have no idea of the ingredients he used.  The drink was very good.  

Thinking about it a bit more I’m not getting either set of ingredients for my home.  I don’t drink much any more regardless of how nice that was.  

Old Overholt is pretty inexpensive and there are far better rye’s in my opinion but I used to think it went well with liqueurs like a cherry brandy.   As to Amaro’s, I don’t know them at all and I don’t know the two cherry liqueurs well enough to know the difference but overall your recipe is dramatically more wallet friendly.   

Next time i’ll have to watch. 

Over the years, say close to 2 decades bartenders were into Jamison’s than Gran Manier when they hung out after hours.  More recently I understand Tom Brown has gotten them into a shot of Old Overholt and a Natty Boh.  That is a lot less expensive.  Old Overholt—good enough and at a great price.  

I find Cherry Heering too sweet. Luxardo Sangue Morlacco is much more cherry on the tart side than the sweet if you get my drift. Much more in my wheelhouse.  I've used a number of ryes at home to make this and pretty much prefer my go to - Rittenhouse Bottled in Bond - for cocktail making that is.

@Daveo - I think Sangue Morlacca is a better fit and that's what they told me to make it with when I pressed them. And Averna instead of Nardini. Let me see what the recipe says that I jotted down. I think we have gotten proper cherries in the cocktail for garnish in the past at times.

The Ric Flair 1.5 oz Old Overholt Rye .5 Cinzano Sweet Vermouth .5 Averna Amaro .5 Luxardo Sangue Morlacca 1 dash. Jerry Thomas Bitters 1 dash Regans Orange Bitter In a cocktail glass combine and stir. Pour into an Old Fashion glass with fresh ice. Orange twist to garnish.

I'd say this is certainly open to variations and tastes.

They used to barrel age for two months the above mix and call it The Four Horseman of the Apocalypse but they no longer do this.

I'd appreciate a 1- and 2-starred threads.  Never been to a 3. Well, at least not when I went that is.  Are we talking only current? Or ones that were but lost their luster but you went when they were that? Or maybe before the world recognized them?

On 10/16/2018 at 6:00 PM, DaveO said:

DC council overturns popular vote

Not a surprise.

On 10/17/2018 at 9:48 PM, DonRocks said:

I remember, several years ago before Del Mar (and Fiola Mare) opened, that Fabio made a somewhat sarcastic comment (and I can't remember whether it was on Facebook or Twitter, and quite honestly, I can't remember the specific meat) mocking people growsing that an entrée cost $40. 

This may not seem like a big deal now, but at the time, it was a very aggressive comment (not incorrect, but certainly aggressive) - now, the entire restaurant world has followed suit.

Fabio Trabocchi was a absolutely a trendsetter when it came to raising à la carte prices in DC into stratospheric levels. This is neither good, nor bad - it simply is what it is.

In the long-long term, DC's high-level restaurant pricing will be aligned with the rest of the world, and also with the economy.

cheezepowder, prepare yourself for a lot of closures in the coming years - we came out of the recession, before it was time to come out of the recession, and have been deluding ourselves ever since.

If you're a chef, sign a long-term contract.
If you own real estate, take your profits and run.

Pretty much.

Was back in Rehoboth last weekend - beautiful weather.

Cafe Pappillon - Great crepes. Savories are good, but their more desserty crepes are even better. I especially recommend the Brown Sugar, banana and sour cream one. It would be even better if they pan caramelized the bananas in butter, but I digress.

a(Muse) is still quite good and we dined al fresco because the weather was perfect. Solid cocktails. Their pimento cheese starter was good and spicier than I expected. Their sweetbreads were good and I've never had them spicy before. Softshell crab with chow chow was good for sure. Duck entree and especially the halibut were very good. Will definitely be back.

Henlopen City Oyster House - Noisy and crowded early (but if you do not want to wait for a table, early  arrival is a must). Decent cocktails.Oysters were very good (tried 8 kinds raw), as were the oysters rockefeller. The fish dish we had (I think it was red fish) was quite good. The Bouillabaisse was fine, but the broth was too tomatoey and not nearly 'fishy' as one would hope. The shrimp were complete rubber (note: to do the shrimp right, drop them in after plating and wait a few minutes - they'll cook enough in the broth just so). I'd go back for the oysters and fish for sure.

Back Porch Cafe - Excellent service and a great dinner all around. Really good food, nice selection of wines and attentive service and fun. Their cocktail menu is quite limited, though. Just ask for something else that is not on their list and they'll do a fine enough job. I'll be back.
 

Went for dinner with my brothers this week. We all enjoyed it. I had the meatloaf - which was delicious. I had some of my brother's french fries and I liked those a lot. I had the Pot Pie Poppers and they were quite bland and boring. My one brother really enjoyed the Fish Sticks and their take on aioli/tartar sauce. Other brother liked the Mujaddara but found the falafel over fried and unappetizing. Service was very good.

Still there is a lot to explore on the menu and I'd be happy to head back and try more.

9 hours ago, DaveO said:

Anyway all this got me thinking it would be worthwhile to try for a $30 deal at Corduroy: its something I haven't done.  If I run into the same issue Pool Boy referenced above there is always Baby Wale with its enormous bar....  Can't beat that as an alternative. (I might check the Convention Center schedule though just to ensure its not overflowing with attendees)

And if Baby Wale is packed....Kinship.

7 hours ago, DonRocks said:

"Chef Mike Isabella: 'I Probably Should Have Apologized Earlier'" by Neal Augenstein on wtop.com

What he might mean is "Ít really sucks to be knocked down a peg or two or ten, especially since it was all preventable - and now my life is a pin in the ass." He might be thinking that. Or not.

I have to be honest, when I go to Corduroy, I prefer to indulge in the dining room. That said, the couple of times I have tried to do something at the bar, it was a bust - packed or taken over for private event as I recall. Bummer as I want to experience it. Maybe the third time will be the charm.

Someone did not know how to scale. And ran out of cash. I'll miss the 9th street italian, but honestly it's still not the best ICC sub I ever had.

On 4/24/2018 at 1:14 PM, Ericandblueboy said:

I cut the above from Eater, which got the info from Washington City Paper.  I think the concept is pretty awesome for people who haven't had a lot of different types of instant ramen and don't have high blood pressure (them instant ramen are generally pretty salty).  One can go by and try a couple of packs per meal.  It would be even better if they have some veggies and fishballs that can be added in addition to an egg.

As an experienced international instant ramen noodle eater, I'd be willing to offer my consulting services for a small fee.

Is Momo Yakitori a legit Yakitori place?!! In DC?!!!!!

My wife and I really enjoyed this in 2012. And I got to try it again in...hmm, maybe 2015 or so on a work trip? Mmmm

http://zumfinsterenstern.at/en/

And then OF COURSE there is http://www.brezl.at - vey pubby and very delicious.

You guys are making me HUNGRY.