Pool Boy
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Everything posted by Pool Boy
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Rich heavy ice cream is the best kind, IMO.
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I used to work in Bethesda and I've hit this place probably half a dozen times. Maybe 2-3 times since. I've always enjoyed my meals there, but never been blown away by it. -
Back in the day, I hit the Brickskeller many, many times. Often, one of the ways I chose the next beer to try was to pick a page at random and then close my eyes and let my finger drop on the name of a beer on the list.
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**BUMP** Am I mistaken, or isn't there supposed to be a gelato place in Silver Spring? Anyone got the details if there is such a place?
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Alton will end up elsewhere if they let him go. He's too entertaining, smart and talented. As for Mario, all I know is that I can hop a train to NYC anytime to dine at one of his places. And I am sure his Molto Mario stuff will live on somewhere in re-runs. I'll miss him on ICA, though.
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Yawn, there is nothing that delivers to me according to this tool. But I am generally not a "deliver me foodstuffs to my house" kind of guy. Call me weird.
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The description was wrong on Verizon FiosTV, too. Sorry to see Howie go, but he's been overdue. I did think they would keep him until the Final Four, though, as he provided a rabble rouser type that most of these shows seem to need to be 'interesting' (whatever that means). I was surprised how generally pedestrian some of the canapes were considering the skill set of some of these folks. Sheesh.
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It would not surprise me if Mario ended up on Fine Living or Travel or other 'lifestyle' type channel. I've been catching up with loads of Molto Mario (some old, very old and some new, but all 'new to me') via DVR of late (just got one) and it's great. Thanks for the tip on Ciao America, I'll have to add it to me series manager... Mario's a cool dude, my wife and I (and several foodie friends) ran in to him at Totonno's (sp?) in NYC earlier this year. He was gracious enough to not only chat with us briefly but to also pose for a picture with the crew...
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California, Central: Ventura County to Santa Cruz (more or less)
Pool Boy replied to cucas87's topic in The Intrepid Traveler
Half Moon Bay My wife and I dined at Pasta Moon while in Half Moon Bay with friends back in March and had an enjoyable meal there. Recommended. See some pictures of some of the food below -- Their lasagna: Which had more layers than I have ever seen in a lasagna before. BTW, that is olive oil and balsamic in the foreground for dipping our bread into. Their pappardelle with pork sugo and mushrooms (a Bolognese sauce made with pork): And that was probably the best pasta of the four. It was so porky and the pasta was perfect. Their linguine with clams and pancetta: Which was made spicy with red pepper flakes. Very delish. Their linguine with Dungeness crab, fennel cream, carrots, and chervil: The Dungeness crab was a real treat!. -
True dat. But I generally, as a rule, do not hit Indian places for lunch for the main reason that many of them also *only* offer lunch buffets and you cannot order off the menu instead (or they make it seem like a production).
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My wife and I recently 'discovered' Udupi Palace and have been several times. Great stuff, cheap, and close enough for it to hit our rotation (we live in Laurel). Plus, the neighborhood vibe is so mixed and frothy and loaded with piles of ethnicity. Recommended.
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We checked it out in 2004. Worthy of a day trip exploring it.
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True dat. More like a pretentious $600 Burgundy. I am with dinwiddie though on this one, if you're a wine bar, you ought to step it up a notch and get at least a few unusual/eclectic wines on the list to choose from (by the glass especially).
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Don't you mean you're hooked on the HFCS of Heinz?
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I've only been there once, and it was 4 or so years ago. I enjoyed the food there, but I agree, the place was noisy. But, IIRC, isn't there a (much smaller) upstairs part of the joint? If I were to go there again, that is where I'd prefer to be seated (if it exists).
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At home it is organic, either Heinz or Muir Glen. Sometimes I will make my own (and it is awesome), but it takes an afternoon to reduce down and barely makes enough IMO. So I make it once a year only. Out, I'd kill for house made ketchup to be offered and served to me. If given the choice, I can almost guarantee you the house made stuff would be used by me. When you can get Heinz ANYtime ANYwhere, why would you NOT want to try something new?
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RIP dude...way too young to go.
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I have nothing really to add to this thread other than I love this new word -- cakeage. I'd never dream of the concept, I just like the word and the way it sounds. Come on, say it with me (esp in your best homer simpson voice!) -- caaaake-aaaaage.
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I think Paringa, Marquis Phillips, Mollydooker and a whole lot of .Made for the USA' aussie wine is in exactly the same vein. I avoid that stuff like the plague. There are a lot better offerings from down under, sparkling or not, to choose from.
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It might be that they might not be open on Mondays. I just called them and Erik answered the phone in his always pleasant manner. Give 'em another try.
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Mark, what are your current favorites of Tokaji (those being readily available today either as current release or recent but still available library releases)?
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My wife and I both got a lot out of the Knife Skills class they have available.
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We had dinner with friends this past weekend and they served us a dessert of simply greek yogurt, fresh figs and some delicious honey drizzled over it all. Wonderful!
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Thanks...I am going to try one of my green-skinned ones just as soon as they ripen...should be any day now for the first one.
