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Ericandblueboy

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Everything posted by Ericandblueboy

  1. Ericandblueboy
    Go to Faidley's in Lexington Market in Baltimore. Get yourself some coddies at the same time. Also go to Attman's for deli sammiches.
  2. Ericandblueboy
    I read there is a change of ownership as well - I didn't see the short man who use to run the restaurant so that's probably true. I think it happened late last year or early this year. Shangtong is the old menu.
  3. Ericandblueboy
    Following a tip on CH, I dragged a friend to House of Fortune for lunch today. According to the menu, the former award winning chef from Mr. K is now the chef here. The English menu has some authentic dishes listed as Chef's Specials but there is a separate Chinese menu with no English translation. We ordered a spicy beef noodle soup and spicy fish filet (cooked with sprouts and celery). To me this is the only edible Chinese joint in McLean and a welcome addition but it wasn't great by any stretch of imagination. I will continue to sample their wares but as it stands, it's not a place I would invite Chinese folks from out of town.
  4. Ericandblueboy
    Loads of octopus are being charred...yet I've never personally had a great octopus dish anywhere.
  5. Ericandblueboy
    They make good saltenas (with eggs, olives, chicken, and beef all stuffed into one saltenas), whether it's a good value, that's personal. They also make good yuca fries (but so does every Peruvian chicken joint) and the Arepa Mechada (pulled beef) is quite flavorful. Unfortunately they didn't have JP's favorite tonight, nor did they have the Barros Luco (no cooked steak?), instead they asked if we wanted a chicken sandwich. As best we can tell, it was a sliced processed chicken sandwich (like chicken steak-umm). The fried fish, whether fresh or not (tilapia), was fishy and heavily breaded (an evenly spread batter like fish and chips rather than tempura-like batter). No one pretentious in sight, helpful service and interesting South American beer. I tried the Xingu Brazilian black beer - not a stout, in fact a little sweet and very tasty.
  6. Ericandblueboy
    Think my blood pressure has already dropped.
  7. Ericandblueboy
    I understand these restaurants are trying to capitalize on the popularity of "dim sum." I guess that's why this thread exists - to educate those who care the difference.
  8. Ericandblueboy
    I see your point. I don't think the restaurant should have advertised that it serves dim sum (it's trying to lure in some unsuspecting customers).
  9. Ericandblueboy
    I saw that and had to freeze the picture to point that out to my wife. Funny that Tony didn't even mention it (of course he probably doesn't know what the sign behind him meant). When I was in China, I saw all kinds of vacuum packed food, including dog meat. So of course I had to get some - IIRC - the package was labeled 5 spice dog meat.
  10. Ericandblueboy
    Guilty as charged.
  11. Ericandblueboy
    Link to article in WaPo My knee jerk reaction is that they're skirting the law. They're not properly licensed. They're not following zoning ordinances. They're not paying taxes (maybe some of them do, but I doubt it). I'm sure someone will point out the merits of the practice that I fail to see.
  12. Ericandblueboy
    Diǎnxīn means snack in Mandarin (as in cookies and such). When has it ever been used in the context of describing the food served at North China? Why muddle up something that isn't muddled up? People should learn those foods are different - just as Sichuan cuisine is different from Cantonese cuisine.
  13. Ericandblueboy
    So will good Tony or bad Tony show up in Harbin, China? I'm not entirely sure there is much difference between the two and what precipitates the coming of either personality?
  14. Ericandblueboy
    One of the guys can't eat a burger because he's obese and has elevated cholesterol. He got that way presumably because he's too lazy to work-out and overindulges. I find him repulsive. Another guy gets upset when his food wasn't as good as expected because he quit his highly paid job as a lawyer for Lehman Bros to write about food. I don't understand his logic. I don't find it strange that Bourdain makes fun of them, except for the fact he himself has high cholesterol and will likely drop dead of a heart attack soon.
  15. Ericandblueboy
    For something a little different but really good (on par with Vidalia) - Eola. Other thoughts - Sushi Taro. I haven't been to Westend Bistro in years but it might be some place to try again.
  16. Ericandblueboy
    No matter where you go, fried chicken is fried chicken. Dim sum denotes dishes served at a cantonese brunch. Dim sum doesn't mean any Chinese brunch.
  17. Ericandblueboy
    Two entirely different styles of food. "Dim sum" is cantonese. North China does a northern Chinese brunch with some Taiwanese dishes thrown in.
  18. Ericandblueboy
    I thought this is the reason to hate Wal-mart.
  19. Ericandblueboy
    Did anyone watch this? I recorded it but haven't seen it yet. My impression of the host from the previews is that she's a female version of Guy Fieri, i.e., loud an d obnoxious. I like the concept of the show, I just don't know if I like the execution.
  20. Ericandblueboy
    I was just having a knee-jerk reaction to government hand-outs.
  21. Ericandblueboy
    Shanghai cuisine? Anyone been recently? My brother and I would like to find food close to our roots, plus our bodies can't really handle all the spicy sichuan food everytime we go out for Chinese.
  22. Ericandblueboy
    Most of the time, Chinese restaurants in the U.S. survive on take-out/delivery of Americanized Chinese food - food that while it doesn't take a ton of time to cook, still takes time to prep and clean up afterwards. And the profit margin is low because the typical American will not pay for really good Chinese food. So you're basically forced by economics to spend 7 days a week, 12 hrs a day dishing out slop. Presumably people like the food, otherwise they wouldn't order it, yet it's still food that hardly requires much training to produce. Maybe Chang should look for a job at a high roller Vegas casino where he can charge $40 a plate to a more appreciate audience.
  23. Ericandblueboy
    Both the quail breast (comes with a few slices of cold-cuts) and rabbit porchetta (with a side of chicken salad) were excellent starters. Annie had some gnocchi while I was sucking down my soup (the lobster meat itself was overcooked, I took only one bite). We finished off with stuffed breast of shoat for me and some kind of roast chicken for Annie. All the dishes tasted wonderful (and were perfectly cooked, the meats were all tender and juicy) but the only thing that really stands out to me was the lobster soup (which is not a bisque nor a bouillabaisse, but lighter). You wouldn't get both the quail breast and the rabbit porchetta unless you're sharing. 3 mains were more than enough food for us, especially since I love downing charchuterie with bread (we took some of the chicken home). Regardless of the parking issue, I need to come back more often.
  24. Ericandblueboy
    Finally great pizza in Virginia, and no too far from my house. Is this place going to be a romper room though?
  25. Ericandblueboy
    It's a silly argument. That's like saying one should never expand his horizon. If you don't seek what is authentic, how do you know it's not better? Seeking authenticity in this context just means you're willing to explore.
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