Pool Boy
-
Posts
3,339 -
Joined
-
Last visited
-
Days Won
38
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by Pool Boy
-
Just as an FYI, there's a joint/carry out place on Rt. 198 in Maryland near No Such Agency (NSA) called Casey's Crab Co. that makes quite a serviceable fish & chips. You have to drive fast to get home or just sit in your car to eat as the fries do not hold up very well. But when hot & fresh it's pretty good.
-
Food porn or not, I just want to know if you can taste em when they're green. You think the skin (green) is edible? I'll just have to try one I guess. Oh and the bugs don't wait til they drop, believe me.
-
Thanks for the tip, I hadn't thought of that.
-
OK, so my fig 'tree' is more of a 'bush' and it is presently loaded with tons of green figs. When they start to drop (the figs), I know it is time to pick them, right? But these figs never get dark skinned....ever. Is there something wrong or is it just this type of fig bush that I have?
-
I see the final 4 (remember last season it was 4, not 3) are likely to be Hung, Howie (yes Howie, he's got talent, and entertainment value), and then two of either Dale, CJ or Brian (in that order most likely). I think Sara and Casey will be out in short order. Overall I agree that it'll likely be Hung since I think he's clearly the most talented. But then again, I don't think the most talented contestant won last year.... -
Grazie.And thanks MS, those sites were already on my radar.
-
JoeH, thanks for this, I had no idea that Wine Enthusiast was operated like a car dealership. That is very good to know when I get to the point of pulling the trigger and ordering.
-
I'm finally in the market (in the next 6 to 12 months) for a proper wine storage unit to replace the two very small ones that I have now. Are there any local places to shop for larger wine storage units or will this be a quest by internet and catalog? TIA
-
I had the good fortune of dining here again about two weeks ago and I had the tomato dish you refer to as well. I have yet to dine at any other restaurant where tomatoes are treated so well, so adeptly, so perfectly and elegantly than at Palena. This course was clearly mindblowing. And it was fun to try all of the different combinations of flavors separately and together. A ballet in your mouth.The duo of beef was amazing too. My wife had this a bit under a month ago and when we went again it was still on the menu so this time I ordered it. She'd discovered what you did in the prior visit that the best way to eat the course was to take a bit of the loin and a bit of the klopse together and like you said -- bovine heaven. So good!!! I completely agree. I've been trying to replicate this in the kitchen, but to no avail. I think Mr. Ruta is using some voodoo to make that dish. Or tomato confit. Or tomato powder. Or.....?
-
I wouldn't have called them the 'Dream Team' by any means, I mean, their team didn't have Hung on it. And Casey needs to go take a freaking knife skills class. I think many of us here on the site could have beaten her.
-
I also enjoyed the quickfire quite a bit. I think Hung's knife work was amazing. I so not think Tre should have been ousted. They should have ousted Casey or CJ. The only reason Casey survived was that she's one of the last two ladies and I am sure they're trying to not make this a guys only competition. CJ's dish could have been good, but I think he blew it. Tre took all of the heat for the menu line-up. I am frankly surprised they did not change up more of their menu with all the criticism from the day before.
-
What he served didn't even LOOK like bread pudding.
-
I think trying wines from friends whose palates you trust is another great way to find wines you might like or love. Such was the case when a friend popped a Groffier 2001 Chambolle-Musigny Les Amoureues a few years ago. OMFG it was so good. I agree thusly that it's best to trust your own tastebuds.
-
Grazie, I had no idea.
-
Michel Richard Citronelle Lounge and Terrace
Pool Boy replied to mdt's topic in Washington DC Restaurants and Dining
Man I had no idea this 'lounge' existed. Too bad there are no reservations accepted. I hate that. -
Lounge? Hanh? Wah?
-
Well, I guess that makes me feel better, but I have a wine buddy whose folks were regulars there and seemed to like it a lot. I guess I wanted the chance to make up my own mind is all. But honestly, while I like straying from my favorite places to seek out new ones, I find it hard to stray more and more because my favorites are favorites because they are so damn good and represent great values to boot.
-
I've only had a single Chateau Pontet Canet and it was stellar (a 93 or 95 IIRC). What you state is being poured by the glass, man that is certainly worthy of trying! Too bad I've only been to Citronelle once (so expensive!), I really need an excuse to go again (and a refresh of the bank account!).
-
I'd guess it depends on what you want it to be -- look nice or be really functional. I'd personally prefer very functional. To me that means a simple high quality three ring binder with inserted pages of paper with recipes on them inside of plastic covers. This is something that I have been thinking about for simplifying my own often used recipes and how I access them. Why? Right now, I have a bajazillion different print outs from even more websites with recipes. Sometimes I have the same recipe printed out 2, 3,k 4 or more times, some with notes, some without, and the notes are usually never the same. It's a pain in the butt to locate the right recipe when I want it. So, I hope to make a 'standards' or 'repertoire' notebook with how I have described above for the stuff I make a lot. Now, organizing it is another matter entirely. Probably by type of recipe, like Appetizers, Soups, Salads, Entrrees, Desserts and Other would be my guess with no order inside each section.
-
I don't buy the 'known' cults. too damn expensive. My current cults of my level are Peay and Match. Hell you could clearly throw in Dehlinger and Littorai in there too.
-
Thanks. While I am sure the place will probably change fairly drastically with a new chef and all, it'll be great to try the new place knowing those folks will still be there creating the warm and welcoming environment that the place exuded due to their efforts at Maestro.
-
So....I am thinking, a cafe? A cheese tasting bar? A wine & cheese tasting bar? A pit of all that is cheese for those of us who just can't get enough cheese to dive in to?
-
So Vincent and Emmanuele are staying? That's pretty kewl.
-
Good grief, some folks just have no class.
-
I missed it last night, but I'll see it tonight. If they didn't whack one this week, they'll whack two next week or the week after that. And Sara will probably go, with Howie being on thin, thin ice. And he's not really too skinny either.
