StephenB

Kyoto

I regret not splurging for a kaiseki meal, but that wasn't in the budget; breakfast at the ryokan was great, though.

When I checked into a Kyoto ryokan some years ago, the manager somehow made clear to me that I could have fish or eggs for breakfast. I chose eggs. At dawn the next morning, two giggling ladies pushed open my straw door and entered the room on their knees. While I performed my toilet, they rolled up the tatami and set out my morning meal. It featured a small bowl of the softest-boiled eggs I had ever seen, which they presented, very formally, along with a Lilliputian spoon. The end of the spoon was no bigger than a thumbtack. Then they rested on their haunches to watch me eat. I tried to slop the eggs into my mouth with that tiny device. This caused them much merriment. After a while, they started straightening up my room, still on their knees. I had the feeling that it would take me forever to finish the eggs at that rate, so when I thought they weren't looking I grabbed a fistful and transferred the gooey stuff to my mouth. Alas, they caught me in the act and laughed to beat the band, hands over mouths. Somehow I got through the moment. Then it was time to immerse myself in a bathful of water much too hot to bear. I kept my eye on the door, and when the women waddled out still on their knees, I gave up, got dressed and went out to explore the town. At the market, I hooked up with two Australian strippers who were performing at a local nightclub. My conversation with them was the only English I heard, and those are my only memories of Kyoto.

Lunch today at Legal Sea Foods in Montgomery Mall. My companion and I agreed that the servings seemed fresher and more substantial than equivalent fare at the K St LSF. We also like the one at the airport and are neutral about the one on Rte 1. Yes, I know it all arrives from Boston on the same truck, but the outlets are so different that it doesn't seem like a chain.

I had a dozen cherrystones with LSF's unique mignonette sauce -- green, tart and chunky, miles better than that awful ketchup-based stuff. I would gladly buy a jarfull if it were available. The clams were fair-sized and shucked to retain the fluid. They were tasty but I'm not sure I prefer them to the top necks I get at Sea Catch.

Then I had grilled scallops with couscous, a green salad and Boston cream pie.

Everything was good, and FWIW the waitress was really pretty. She packed me up a container of the mignonette, which I will traitorously carry with me to Sea Catch next time.

DonRocks said:

Dudes,

Could everyone sign in today and post about their most recent restaurant experience? I'm curious to see where people here have been dining. Hell, post on the McDonald's thread if you want to (I admit it - I went there once last week myself).

Cheers!

Rocks.

I will leave it to escoffier to describe the Vidalia extravaganza, if he sees fit. As for me, another recent indulgence was the baby clams with black bean sauce at Mark's Duck House. A couple of days later, I went to China Pavilion, in the Sangamore Center, and with the echoes of Mark's still rattling around in my gullet, ordered the shrimp-scallop combo with black bean sauce, but alas it was too sweet, somebody had sugared it. But their seaweed salad was just right.

paging StephenB...

Reprint, as requested:

Instructing rockwellians on how to boil eggs would be tantamount to teaching your grandma to suck them. I will note that Extra Large are the best because you want a generous cavity for the blend. As for the caviar, my usual supplier, Trader Joe’s, was out and the stuff at SuperFresh seemed moldy. So I turned to Rodman’s (“between Harrison and Garrison with prices beyond comparison”) and found exactly what I wanted in 12 oz jars.

Boil eggs, run under cool water, peel, slice, deposit yolks in bowl. Add about a third of the yolks’ volume of Hellmann’s mayonnaise, sprinkle in dill, a tsp of Colman’s mustard powder, several shakes of parsley and a drop of Worcestershire. (No salt — the caviar will take care of that.)

Mish, mash and mosh until it’s no longer bumpy. Deposit in egg halves, smoothing at the top so there’s a place for the caviar. Using a cocaine spoon, or something of similar size, lovingly add the caviar. Grind some pepper over the whole shebang.

Refrigerate until you leave for Fort Hunt or wherever the comestibles will be consumed.

A couple of years ago, I read in one of the food sections something like, “Let’s not kid ourselves. You can make any kind of appetizers you like, but it’s the deviled eggs that go first.” I took that to heart, and the donrocks picnic gratifyingly demonstrated it.

How would you like to be pulling in $20,000 a month doing public relations for Le Cirque, and then you pick up the NY Times description of a piece in New York magazine? It's about Rudy Giuliani's courtship of Judy Nathan.

<<The article describes a man who seems so smitten by his companion he took her out for dinner at the luxurious Le Cirque in Manhattan numerous times, even though the food was so rich it made him throw up.>>

Not a good day to go to work tomorrow.

At Arthur Schlesinger's memorial service (as seen on C-SPAN), one of the speakers remarked that his two eccentricities were (wearing) bow ties and (enjoying) extra lemon in his tea. I don't wear bow ties.

I ordered 6 cannisters online just short of a week ago and they arrived today, average speed. All of them have some citrusy component -- lemon, orange, etc. The advantage, of course, is that all the company's products are available, unlike Wegman's, et al, where some may be out of stock. Also, you get a free baseball cap, which permits you to advertise The R of T, at no cost to you, the consumer. Wow.

I'm in, along with (by popular demand) my satanic eggs with variegated roe.

Are these what you had in mind? If so, I know for sure Wegmans carries them; I think Whole Foods may as well.

Yes, that's it. Thanks.

Until recently, both Borders and Barnes&Noble sold cannisters of specialty tea. The cans were about 7" high, 3" in diameter, with about a dozen sachets per unit. I bought orange, chamomile, red, green and white versions at various times. Now those items are gone from both chains. When I ask the people behind the counter about them, they drop their lower lip and say, "Huh?"

Alas, I never bothered to look at the trade name on the packaging. Does anybody know how to find those things, either online or in stores?

Some information has come my way that Chang may have returned to the Va suburbs to partner in a new place. I will update when and if I learn more.

I certainly hope so. (He is a flitabout.) Keep us informed, John.

What's a fisherman sex press?

Edited to add: And where do I get one?

You don't get it, you do it.

These are enormous beasts. Some of them are 5 feet across. The legs can be more than 2 feet, and they are very meaty, sweeter than lobster, I think. I recently made a vat of soup, which turned out well (according to the participants):

http://www.fishermansexpress.com/oriental-crab-soup.html

I've seen them at markets for up to $20 a pound. Costco currently has them boxed and frozen for $11/lb. I got one yesterday to try it out, but haven't experimented yet.

They are amazingly big animals. I would like to put one on a leash and take it to a party.

Yeah, you have to watch out for the implosion factor.

How many dozens did we dozen have?

I've been to Joe's a couple of times in the last fortnight. I detect no difference in the cuisine. The cumin-flavored lamb was outstanding. The owner. Audrey, avers that the kerfuffle over a departing chef had to do with a longtime employee who demanded a piece of the action without any investment. Otherwise, the kitchen staff is the same. Is this the straight poop? I have no way of knowing. Has Audrey been to the new place? No, she says with a smile, but she has been to Dino.

Michael, you said at one point that RTS runs better when you're not there. After tonight's dinner, I can say that it's certainly no worse.

Not only was the food predictably tasty, the service was charming, prompt and efficient.

I was there with a friend of mine, an American who's been living in New Delhi for a couple of years. I sent him a lot of traffic about RTS and RTC, just because it was interesting and occasionally amusing. Even the nasty gossip about staff turnovers, etc. It lit a fire under him. He had to get out to Arlington as soon as he arrived in Washington.

He was bowled over. By everything. He even liked the décor, poor sucker. He insisted on paying, but practically plotzed when he saw the check. He said it was less than what he'd expect to pay for lunch in NY or Geneva where he's also lived.

He ordered the NY strip in order to compare it to Peter Luger. The verdict was -- a tie. But the amenities were way better at RTS.

I had the rib eye, a flavorful portion, the horseradish accompaniment unnecessary.

The salmon and the scallops were, by acclamation, unbeatable.

The server, Simone, came over to greet me and to indulge my barbaric Portuguese. She was recently in Rio soaking up the rays. The encounter was an unexpected pleasure, and I thank her for her kindness.

Finally, we were a bit late because of a traffic accident that clogged the road, but were seated immediately.

Jajang Myun is easily found in the Chinese Restaurant menu but the taste is somewhat different from the Korean one. Chinese one has stronger taste (saltier and thicker sauce) and very greasy. Jajang Myun is brought by Shandong people (Shandong peninsular is located in the east coast of China and is closest from Korea) into Korea around late 19th century. The Shandong Jajang sauce is sweeter than one from Beijing and it was modified for Korean people later. That's why Korean Jajang Myun is sweeter than Chinese one.

I think I prefer the Chinese version (as you describe it).

Happy Birthday To You

Happy Birthday To You

Happy Birthday Dear Clayrae and MelGold

Happy Birthday To You!!!!!!!!!!

Me too! I think I can order beer now.

Speaking of rumors, is there any truth to the rumor in the first reader review posted here?

I can't attest to the content, but the spelling is fairly tragic.

K

The spelling here is so self-consciously crude that one suspects it is a purposeful attempt to shield the identity of the sender. It could be some sort of send up. Still, one would like to hear Michael L's comment and explanation. Something is brewing at RTC besides coffee. Of course, this may fall into the category of subjects so sensitive that one hardly dast mention it. I would still like to know who replaced Hartzer, and what changes have been detectable in the fare. I do admire Michael Landrum -- his ambition, his oversized personality -- and have said so many times. But I would like to know what is going on in a restaurant that I have enjoyed on every visit so far. Or is this forum limited to pusillanimous sucking up?

I would like to know who would like to come to a $20 Tuesday Dinner at Mandu restaurant on 6:30 PM Feb 19th (President day) or 20th.

Please post the date you prefer.

Monday the 19th, please. I'm at the KC on the 20th.

I have never been to Montreal, so my standard for Pastrami is Langer's and Katz's.

I can't give you a chemical analysis, but Montreal smoked meat (famously at Schwartz's Hebrew Deli) is not exactly pastrami. Where pastrami is sliced, the Montreal version is more shredded. It's not as peppery, but it is pungent with a sharp aftertaste. I'd say it's a cousin of the Carnegie version, but maybe a second cousin.

Btw, for those of us who adore Montreal's "Au Pied de Cochon," check out pp. 51-54 of Tony Bourdain's new book, a paean to that rude, noisy, crowded, utterly original and delightful restaurant.

Just to quelch any false rumors, this transition has been in the works for awhile now, and Michael H left on the most honorable of terms, and with plenty of notice - the simple reason is that he wants his own gig, and did not have adequate time to look while working such long hours.

And Evan Bayh dropped out of the presidential race because he wanted to spend more time with his family, sure. Given the publicity that "the two Michaels" have received, there's got to be more of a story there than meets the eye. I once asked Landrum if Hartzer was in the kitchen, and he said, "If we're open, he's there."

This forum is exactly the place where the truth should be uncovered, rather than hiding behind professional courtesy and prissy evasiveness.

What was the real reason for Hartzer's departure? Who has taken his place? How quickly was the substitution made? And what has been the effect of the change?

We have generated reams of copy on this restaurant, almost all of it laudatory, and yet when an earthquake hits, we ignore it.

Stephen B, Grover and I just returned from Seasons at the Four Seasons Hotel in Georgetown. We had the RW menu which was limited to two appetizers, two entrees and two desserts.

The appetizers were a choice of either:

Two Celery Soup or Diver Scallop on a bed of very tasty corn and tomato salsa with a endive "salad".

The Entrees were either:

Salmon served on a mixed bean and veggie mix or Short Rib on mashed potatoes with finely sliced carrots.

The desserts were either a pumpkin cheesecake or Passion Fruit Island with fresh coconut.

I had the Scallop appetizer, the salmon and the Passion Fruit. Both Grover and Stephen had the Two Celery soup and the shortrib. The short rib was off the bone and a good sized piece of very tender meat. The salmon was brushed with olive oil and broiled (?) just long enough to give it some depth but not long enough to dry it out.

The three of us had the passion fruit for dessert with coffee (Grover and I) and tea (for StephenB).

Seasons wouldn't be a place that would normally jump to the top of my list of places I'd think to go for RW but after our experience this evening, I found it quite good and I think a return visit is called for. The service and the presentation, and the food is excellent, all in all, a worthy dining experience.

M'sieu Escoffier has it just right. I recommended the place not so much for the food but for the ambiance -- the widely spaced tables, that enormous bay window, the professional service, the free valet parking. My theory is that RW is a good time to try new dishes, but also to feel pampered. The balance changed when the food turned out to be so tasty, beautifully prepared, pridefully presented. Although the choices were limited, the dining itself was reason enough to go. And that window! It reminds me of a place whose name I can't remember across the street from the Serpentine.

No good for me.

I have been to both. I have also been to various rodiçios in Rio de Janeiro, São Paulo, Florianópolis and Miami. The best one, with the tastiest beef, and the most astonishing salad array, was A Jardineira in SP. I took John Dvorak (PC Mag) there and he practically keeled over when he saw pickled turnips. "I've been looking for these for so many years," he cried.

I can't remember the name of the place I went to in Miami, but it was just a notch below the best of Brazil. (Many of these U.S. places, of course, are owned by Brazilians.)

In my view, the best we have around here is Fogo de Chão. The meat is good (though the cuts are sometimes surprising), the service is excellent, but the salad bar ain't a patch on what I've seen south of the border. Is it worth the difference with Greenfield? That's an individual choice. I think probably so. At least it's worth a try.