FunnyJohn
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Everything posted by FunnyJohn
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Right, I forgot to mention that -- when my wife and I went on a Saturday evening last year to Leek we had to park aways away and that pissed her off [me, I don't mind, as I'm used to walking and don't wear high heels]. Another couple said they had gone in the opposite direction -- up Wilson toward Clarendon and found a more convenient space. The nearest garage closes early so it's not an option for dinner parking. -
This is the problem: location, and I don't have an explanation for it. That corner is just where prospectively good restaurants go to and die, so i will light a candle and get over there for a bar call soonest.
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The last time I visited NYC was to take my daughter up to check out some colleges. We were on an Amtrak Metroliner that was supposed to arrive at Penn Station at 7 pm -- in time to have dinner. Somewhere outside of Baltimore there was a sudden bang and the train lurched to a halt. Some punks had put tires on the track and when our train hit them the hydraulic lines that operated the brakes were ruptured. We were stuck there for hours until some kind of commuter train came down from Philadelphia on a parallel track and we clambored over to it -- no mean feat with our luggage, and we were taken to Philly where a NJ Transit train took us to Penn Station arriving after Midnight. So much for reliability. When my bother-in-law, who lives in Queens comes down to visit he always takes the bus from Chinatown -- he's never been more than an hour late.
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When I worked on the Hill and was going to be on a CoDel flying overnight, I would try to get to Mangialardos beforehand for a G-Man to take with me for the flight. The first time I did this and was observed unwrapping the sub, a few jealous staffers asked "how'd I get that?", and I explained it to them. For future trips I polled the other travelers to see if I needed to get them subs too. Always had at least five or six other takers. If you go to Mangialardos at noon on just about any day, but especially Fridays, you will see Feds, local police/firefighters, DC govt. and of course Congressional staff in line. That's how the "G-Man" got its appelation.
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Well, in most cases the impact is on "small" businesses where a relatively small reduction in customers would have a more dramatic effect on their bottom line.
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Interesting story focused on how food at the ballpark is undergoing an upgrade (actually this has been a trend underway for several years now, starting at Camden Yards) "All across America, the national pastime has been hustling to keep pace with the latest food trends: Juicing in baseball has taken on a whole new meaning, with fashionable cold-pressed fruit and veggie juices sold at Marlins Park in Miami. At Citizens Bank Park in Philly, even fans with celiac disease can enjoy a cheesesteak "” or choose from a bunch of other gluten-free options from Section 136. Phillies faithful who have no aversion to wheat, meanwhile, can gorge themselves on artisan-style doughnuts designed by James Beard Award-winning chef Michael Solomonov. At Fenway Park in Boston, there is now a whole peanut-free zone, where clean-up crews take extra care to eliminate every trace of the old-fashioned shelled snack in line with modern concerns about allergens. And, in Denver, the crew at Coors Field seems especially eager to adopt the latest food craze, laying claim to a trio of firsts over the past several years: MLB's first dedicated gluten-free stand (2009), first food truck to set up inside a ballpark (2011) and, in a remarkable flip-of-the-script to Field of Dreams, the first sustainable garden to be built within a ballpark (2013)."
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For all you servers out there Here is some news you can use The Tipping System Is a Scam"”And Here are Six Ways to Game It
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Yelp Reviews Brew a Fight Over Free Speech vs. Fairness "A closely watched Internet free-speech case is headed to the Virginia Supreme Court this month, with many businesses that live and die by online reviews rooting for the owner of a small, suburban carpet cleaner." The article in the Wall Street Journal is behind a paywall....Hadeed Carpet Cleaners is the business concerned.
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Short answer: Microbes in your gut "Dark chocolate might pack a double positive punch for our health"”thanks to the microbes that live in our gut. New research suggests that beneficial bacteria that reside toward the end of our digestive tract ferment both the antioxidants and the fiber in cocoa."
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Here's a testing report on the Sansaire, Anova and Nomiku sous vide circulators by J. Kenji Lopez-Alt. It evaluates and rates each by various characteristics and functions. Bottom line:"The lower price point of the Anova and Sansaire is very appealing to me, and personally I prefer the slightly smaller profile of the Anova"”it lets me slip it into a cabinet just a bit more easily than the bulkier Sansaire. You should also ask yourself which interface you like. The Sansaire and Nomiku are simpler to operate, but the Anova has more potential for features down the road. As for me? With all three devices currently residing in my kitchen, I've found myself reaching for the Anova most often."
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Here's a taste test of various chili-garlic sauces, including Sriracha, courtesy of David Rosengarten .
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Here's the source for the ultimate escargot "These are the Kobe beef of snails," says Doug Dussault. Dussault, a.k.a. the Snailman, should know. The sole importer of helix pomatia, the most succulent of edible snails, Dussault manages a team of foragers who look for the little mollusks in the wilds of France, Italy, Romania and the Czech Republic."
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I think Nick's observations are good ones. I would add one more point about the policy of keeping residential tax increases nominal and targeting [some] businesses: it is much easier for a home owner to move rather than pay an exhorbitant tax burden [with the caveat of being able to find someone, who is more willing to accept the taxes, to purchase the property], while a business owner who has invested time, money, blood, sweat and tears in building his/her business -- especially a restaurant -- will most likely bite the bullet and continue to pay. In other words, there is an inelasticity of mobility for restaurant owners and the Arlington Tax authoritites are perfectly happy to take advantage. A question needs to be posed to the GoA, however, if their tax policy is not at odds with the purpose of creating a mixed use environment envisioned in the whole concept of the Chyrstal City-Clarendon/Ballston corridor.
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I can't top the story at the top [what's the medical term for sexual obsession with food?], but rather than start a new thread here's some video of a "celebrity chef" punking local newsers. Solution for what to do with holiday left-overs (not).
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Classic case of killing the goose...
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Most of these look less than appetizing FWIW Here is John W. Gacy's:
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Given the modest kitchen facilities at Screwtop, they really do a great job of turning out creative salads, good, hearty soups and sandwiches, as well as a decent assortment of apps. And they keep the menu seasonal as well. No need to drink on an empty stomach.
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You probably heard about these already since Rockwellians are a well-read bunch, but I pass this along anyway, since it's a good news story. I'm going to have to invest in a pop-corn popper. "7 Foods That Were Supposed To Be Incredibly Unhealthy - But Are Actually Anything But" by Evelyn Nieves on salon.com
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Now here's a kid who knows how to develop a successful business model. From freebeacon.com: "Girl Scout Sets Up Shop Outside a Marijuana Clinic Sells over 100 boxes of Girl Scout cookies in two hours"
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Want to know what to enjoy with your fries, rings and cheesburgers, or Krispy Kremes? Voila!
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Reports are that Liam is joining his brother who owns a restaraunt in Richmond. But it would be great if he would remain in NOVA.
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Come to Clarendon, Enzo. Good location to try, try again.
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How California enabled over 1,000 new businesses to start-up "An inspector from the health department even showed up at his doorstep to make sure "no bread baking was taking place." For the next 18 months, Pagnol Boulanger was forced to go on hiatus. That's when he "became an activist," Stambler said in an email interview. He started researching other states' cottage food laws, which allow homemade food to be sold. To qualify as a cottage food, it must be designated by the state as "non-potentially hazardous," meaning it has a low risk of spreading bacteria. Out of the blue, he got a call from his Assemblyman, Mike Gatto, who readThe Los Angeles Times profile, and wanted to help him and other small businesses. Stambler helped Assemblyman Gatto draft the California Homemade Food Act (AB 1616) to legalize cottage food. AB 1616 was overwhelmingly popular with lawmakers, passing the California State Assembly 60 to 16 and unanimously passing the state Senate in August 2012. Upon signing the bill, Gov. Jerry Brown praised AB 1616 as a way to "make it easier for people to do business in California." In January 2013, just a few days after the law went into effect, Stambler became the first person in Los Angeles County to sell homemade food legally. Since he's re-started his business, he hasn't received a single complaint from consumers." Yesterday there was a story about an 11 year old's home-baked cupcake business getting shut down in Illinois by the man. Illinois needs to emulate Cal.
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Once when having cocktails at Harry's Bar in Venice, I was tempted to put one of the ashtrays (cheap paste in the shape of a seashell, but had "Harry's Bar" molded into them) into my date's purse and abscond, but my conscience got the better of me, so I asked our waiter if I could buy one -- thinking they would simply charge me their cost. Wrong! The waiter after asking his manager, came back and informed me that I could have one for 15,000 lire (about $22.00 at the time). Too embarrassed to decline the offer, I coughed up the cash. Soon after my visit to Venice I was transferred to Kuala Lumpur and I thought the ashtray would be a cool accoutrement on my desk. When my stuff arrived I unpacked it brought it to the office and it slipped from my hands and broke since it was basically a cheap (yet pricey) piece of clay.
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Here's some more info about the new chef, Matt Hill. "The restaurant group announced today it has hired Matt Hill, former executive chef at Charlie Palmer Steak and, most recently, the chef de cuisine at Range. Hill replaces former executive chef Liam LaCivita, with whom the group"amicably" parted ways earlier this week. Along with whatever changes Hill brings to the three Clarendon eateries, Liberty Tavern has been planning an American Heritage menu, according to Eater DC. The menu would feature different culinary traditions with American roots, like Polish, Irish and Greek foods popularized in immigrant communities around the country." I heard from an employee at Liberty that Hill also has an association with one of Tom Colicchio's establishments.
