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Ericandblueboy

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Everything posted by Ericandblueboy

  1. Ericandblueboy
    I thought the sushi fad is over, so why all these new joints serving rolls? I guess if it's fusion, it's okay?
  2. Ericandblueboy
    According to my wife's Branch Manager whose son works at Sweetwater, Tennille works at Sweetwater. She said last night that she's never worked with whole shrimps before (that's why she can't devein them). I guess the fried shrimp at Sweetwater came pre-cleaned?
  3. Ericandblueboy
    Tried two dishes today. 1. Fragrant River Vermicelli (Bun rieu), described as gumbo with crab paste and shrimp. I love this noodle soup (even though it's the first time I've had it) but it's not thick and it has some rather mysterious seafood paste (could be crab, could be fish, could be shrimp), fried tofu, blood cubes, and lots of tomatos. Not spicy but very flavorful. 2. Mushroom in the Field, described as stir fried mushrooms, okra and chicken intestines but the version I got was more like Roosting in Cauliflower Basket because my plate of stir-fry had heart, liver and gizzard but it's served with green peppers, mushrooms, some kind of squash and some kind of eggplant. The gizzards were crunchy - thus perfectly cooked. If you grew up eating this kind of stuff, you'll love this dish. Description of bun rieu and photo: http://en.wikipedia.org/wiki/B%C3%BAn_ri%C3%AAu
  4. Ericandblueboy
    Well, I sit behind a desk all day and I love watching this mindless drivel. Maybe I'm a bit disturbed.
  5. Ericandblueboy
    I don't have much interest in traditional steakhouses and I think BLT fits in that genre. In contrast, despite it's name, Bourbon Steak isn't just a steakhouse. There are lots of stuff on the menu. We did order a filet last time which was really good (in recent experience, Ray's and Hook also has filet that are just as good). Another possibility is Charlie Palmer but I think Bourbon Steak is better than CP.
  6. Ericandblueboy
    A new season of berating! Robert is back!
  7. Ericandblueboy
    I guess it doesn't hurt to try to call ahead? Does anyone else know if this still gets you the food faster? My wife gets really cranky when she's hungry.
  8. Ericandblueboy
    How does thr grilled romaine look and taste? Also, the website mentions the suckling pig is for 2, do they also do it just for one?
  9. Ericandblueboy
    Other than the Special, any other sub worth trying? I think we're going to split a half of a Special and try something else too.
  10. Ericandblueboy
    My wife was reluctant to go to Passage to India last night. She tried to make a deal wit me, if she didn't have to go to Passage to India, then I wouldn't have to go to her company's picnic. I didn't make the deal and we were both glad. I went to her picnic where the food sucked but they had free beer. She got to try Sudhir's crab masala and crab gassi mangalorean. I knew I had to do all the dirty work so we chose to go with dungeness crabs, and we asked the chef to put a little kick into the crab masala. Unfortunately we didn't take photos but we (me, wife, Sthitch and his wife) all agreed the crab masala is awesome, as good as any crab dish I've ever had. The crab gassi was good but the sauce was more mundane - nevertheless, we ate nearly 5 pounds of dungeness crabs. The crabs were cracked but there's still some work left (you will get messy) but it was well worth the effort. We also ordered saag gosht (spinach & goat)and a tandoori grilled meat platter (we did not order the sides that were served at the crab feast). I really must thank Sudhir for accomodating our request, we'll be back!
  11. Ericandblueboy
    Washingtonian has a menu. http://www.washingtonian.com/blogarticles/Food%20&%20Dining/bestbites/12597.html
  12. Ericandblueboy
    I'm pretty sure we tried the butter poached lobster at Adour and it was good but since we're going to the Oval Room next month anyway with my MIL, we might try it there as well. Question regarding their preparation with young coconut, cassia, pearls of peach and wasabi - what is the dominant flavor? Is it sweet? fruity like coconut? fruity like peach?
  13. Ericandblueboy
    Sounds like a great idea.
  14. Ericandblueboy
    Menu reads like upscale Cheesecake Factory (lots of choices and all over the map)...we got a coupon for the Tysons branch, probably will use it and see what Chef Geoff is all about. It's been awhile since I've been to Hermes (still can't afford anything in there though).
  15. Ericandblueboy
    We're staying at Showboat. My wife can't walk very far because she's still recovering from torn ACL surgery. I don't want to pay for parking (why am I being cheap, I don't know). My wife loves Italian, especially pasta arrabiata or bolognese. So I booked a table at Il Mulino. I wasn't too impressed with it in Vegas but I thought I'd give it another shot. Talk me out of it?
  16. Ericandblueboy
    Any local restaurant that does Korean lobster?
  17. Ericandblueboy
    A generally good episode on Chile. Pork sandwich with guacamole, blood sausage, pork wrapped in skin, cow foot soup, footlong dog slathered with mayo and guacamole, fried eel, razor clam, beef ribs....all so tasty!
  18. Ericandblueboy
    That particular foam was delicious soy sauce. The dish would not be the same without the foam. If the foam is flavorless (which is not unusual), then it doesn't do any good.
  19. Ericandblueboy
    I'm just wondering if a 6 lb lobster is going to be better than a 2 lb lobster...for any reason.
  20. Ericandblueboy
    Saw some massive lobster being cooked alived over the weekend. I honestly don't think I can stomach 4 lbs of steamed/boiled lobster dipped in drawn butter. So what are some other interesting yet tasty preparations? I'm familiar with Cantonese lobsters. What else is out there? I've had them grilled too (not too exciting). Also, what's the best size for lobsters?
  21. Ericandblueboy
    New season start tonight. I don't particularly like Bourdain but decent food travel shows are hard to come by.
  22. Ericandblueboy
    Queries on the two whole crab dishes. 1. POLLACHI CRAB MASALA - how's the spice level? Could it use more heat, less heat? 2. CRAB GASSI MANGALOREAN - this wasn't hot, right? Any feedback on the crabs would be greatly appreciated.
  23. Ericandblueboy
    Sounds like a good theory. So Ripert should rename his joint "Westend Steak."
  24. Ericandblueboy
    We went to Hall's Harbour, a one restaurant town on the Bay of Fundy. The place is known for its tide, which normally rises somewhere around 40 feet. We were there for about 3 hours, during which time the harbour went from dry to being able to float these pretty big fishing boats. The one restaurant serves fresh lobsters (boiled). We only tried their lobster roll (pretty good, nicely spiced mayo with lots of lobster meat) and fisherman's platter consisting of freshly breaded and fried clam strips, scallops, haddock and shrimp (not worth getting even though the seafood was fresh - too much breading, and the cocktail sauce was really sweet). We did see a couple of bikers order a 6.25 lb and a 5.25 lb lobster. The chef said the 6 pounder takes 45 minutes to cook. The restaurant can only serve beer/wine with food so the 3 hours was kinda of a drag - like watching a tub fill up. So the fishing boats go out for 12 hrs at a time? Cause they can't get back home until the next high tide.
  25. Ericandblueboy
    Not entirely sure if you want American-Chinese or authentic Chinese. Peking Gourmet is kind of in between. Hong Kong Palace is authentic Sichuan, Miu Kee is authentic Cantonese. Jasmine Garden is another place that's both http://jasminegarden.biz/ Nice decor too.
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