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Ericandblueboy

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Everything posted by Ericandblueboy

  1. 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.
  2. Ericandblueboy
    Guilty as charged.
  3. 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.
  4. 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.
  5. 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?
  6. 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.
  7. 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.
  8. 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.
  9. Ericandblueboy
    Two entirely different styles of food. "Dim sum" is cantonese. North China does a northern Chinese brunch with some Taiwanese dishes thrown in.
  10. Ericandblueboy
    I thought this is the reason to hate Wal-mart.
  11. 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.
  12. Ericandblueboy
    I was just having a knee-jerk reaction to government hand-outs.
  13. 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.
  14. 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.
  15. 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.
  16. Ericandblueboy
    Finally great pizza in Virginia, and no too far from my house. Is this place going to be a romper room though?
  17. 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.
  18. Ericandblueboy
    I understand the premise of zipcars relieving parking icongestion but why do spaces have to be free, especially in light of the fact that it is a for profit company? Why can't zipcar just pass that cost onto their users?
  19. Ericandblueboy
    Fabulous dinner in the back room, the best dish was something called lobster and dumplings. It turns out to be a light tomato based broth, with vegetables, minced fish balls and a couple of chunks of lobster. The broth and the fish dumplings were fantastic and again I am reminded of a Vietnamese dish - it's a soup I've had a couple of times at Present called Bun Rieu. I would love to sample the two at the same time to see which I like better - in any case, they're both terrific.
  20. Ericandblueboy
    Pardon me....I misremembered. The first that I had heard about this restaurant came thru a Washingtonian chat on 3/2/10 with Kliman where someone asked for Australian food and someone else posted:
  21. Ericandblueboy
    Would that niche be WaPo chat readers?
  22. Ericandblueboy
    I'd like to go but not anytime soon (unless the crowds die down quickly). I've only had Chang's food once. While I think it's good and his scallion pancake unique, based on my limited experience, I'm not so certain that he's head and shoulders above Hong Kong Palace. It could be because we ordered what we're comfortable with and not his most inventive/best dishes. Of course, looking at the fairly typical Sichuan menu, it's hard to know what's unique to him. If anyone knows of other dishes that separates Chang from other Sichuan chefs, please post up.
  23. Ericandblueboy
    I have to defend Hooters' wings. They're not all breaded. If you don't like them breaded, order the ones without breading.
  24. Ericandblueboy
    Is the place turning into a Waffle House?
  25. Ericandblueboy
    I'm saying that in some instances, you are allowed to use deadly force to prevent crime. If we have warships fire on poachers, that would be a more effective deterrent.
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