Jacques Gastreaux
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Everything posted by Jacques Gastreaux
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Because if they tried to do anything about it, parents would exhibit this sentiment:
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I guess there's a couple of ways to look at this. Some might say that by creating a space for adults without children actually opens up more space for families because they won't be competing for the same tables. I have to admit, sometimes it looks like Chucky Cheese in there with unsupervised kids running all over the place.
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Ray's the Titanic? -
And they stiffed the waitress:
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I suspect that they have more than one skillet at RTC and could fry more than one batch at any given time.
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Ah, yes. The famous ventworm cake by BKeith of BCakes. And here is an example of a birthday cake he recently did for a rockweiler (see the Bakeries thread).
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I've seen discussion of price, not not of quality. Do these stores all sell parmigiano reggiano of similar quality. I understand that not all parmigiano reggiano is created equal. For instance, does anyone in town sell the "red cow" variety?
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As the chef thinks it should be cooked.
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The $20 Tuesday event this evening was a standout. Well attended by 13 Rockweilers, the capable restaurant staff served us "family style." The multi-course dinner spanned the menu and included favorites such as butter chicken, shammi kabab, hara kabab, seekh kabab and the chicken wings. Everything was wonderful. Thanks to BBhasin, his wife and staff for making as all feel at home. I'll wait for the others to chime in with their perceptions.
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We should start a KC expat thread/group.
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Here is the final list for tomorrow's event at Bombay Curry Company. The restaurant will be serving us "family style" with some favorites identified by the attendees. I can't wait. If you can't make it, please let me know. Jacques Gastreaux cucas87 crackers Capital Icebox mdt mktye +1 ustreetguy CrescentFresh +1 MBK Catharine Masticator
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(202) 626-0015, ask for Justin, he will know.
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The demise of Stephenon's would be similar to Jess & Jim's closing (God forbid that should ever happen).
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Sounds like it. I would give the place another chance. Michael Landrum, impropreiter of Ray's the Steaks claims that Corduroy has the best steak in town.
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Sorry to hear about the demise of Stephenson's. I recall picking peaches at their orchard when I was a little boy. I think I also delivered beer there when I worked on a beer truck during the summers. Nichols lunch on SW Trafficway near Westport also was a fixture for food after places like Kelly's closed down for the evening.
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First, I'm glad my name doesn't rhyme with "weenie." And second, it wasn't my fault.
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I went back and read the original post closely. It is not clear that they asked for separate checks at the beginnning of the meal. A fair reading of the post is that the first time the issue of separate checks came up was when the single check arrived at the end of the meal. I would agree that if separate checks were requested at the start and the restaurant refused, then the original poster would have a point. But deriding the restaurant for what they did when separate checks were requested at the end, well, that is different. But again, it's not clear.
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I don't know 'bout this. Some satay on the bar menu wouldn't be such a bad idea.
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For those of you who, for whatever reason, are unable to attend the HH at Dino Friday evening, several of us will be going to Viridian after work tomorrow to spy on Chef Hartzer. Others are welcome to join in.
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When I travel on business and dine with a number of business associates, the etiquette is that everyone throws a credit card on the table at the end of the meal and the check gets split evenly. Making them do a separate check at the start of the meal just does not work because we inevitably wind up sharing wine out the wazzu. But this is a topic the deserves its own thread, not under "On the Border."
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Don't Try This At Home? Recreate Restaurant Favs?
Jacques Gastreaux replied to tfbrennan's topic in Shopping and Cooking
Sacre Bleu: -
I don't have any idea where that pink stripe came from at the top of my quote. Must be a bug in the invisioin upgrade.
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The French word "bouchon" describes a particular style of cafe that has existed in the province of Lyon for centuries. Bouchon, opened in 1998, lives up to this designation, offering authentic French bistro fare of a quality not to be found elsewhere in the United States. What, they don't use any frozen frites in Lyon?
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The bags that Goya brand beans come in usually have imprinted on them the season that the beans were harvested.
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Russ Parsons, in How to Read a French Fry, says soaking beans is unnecessary.Also, while Rancho Gordo is a good mail order source for "heirloom" type beans, are there any local sources? I know La Cuisine in Old Town has about 30 different varieties, including the elusive flageolet. Are there any other places that stock a variety of beans?