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JimCo's Achievements

  1. šŸ˜¬ Braised ribs at a BBQ joint? I'm pretty anti-regulation, but there oughta be a law...
  2. Thanks, everyone! It was a tough call, but we went with Hank's: https://hanksoysterbar.com/christmas-to-go/
  3. We're thinking of taking it easy this Christmas, and getting a full take-out holiday meal from an area restaurant. Did anyone have any particularly noteworthy experiences with any at Thanksgiving? Or know of any restaurants offering them? We'd be happy to pick it up on the 23rd or 24th. Thanks!
  4. When it comes to the M2M menu, I'm not afraid to "explore the studio space" as they say. I have yet to find something that I don't enjoy. But I also have yet to find something (including the Funky Cuban) that I enjoy as much as the Duncan. The Duncan is the same roasted pork that's on the Cuban, paired with provolone, hot cherry peppers, and wilted spinach. The bread isn't pressed like the Cuban but still provides plenty of crunch, and there is just enough spice to make it interesting without being overpowering.
  5. Damn you, Don. I got the pulled chicken for lunch today, and thought for once I was going to politely agree-to-disagree with you. When I see "pulled" I generally interpret that as a scoop of finely shredded and desiccated meat requiring significant amounts of sauce to make it plattable. This is not that at all. It's large chunks of pink chicken with a great rub and a LOT of smoke. When I first opened the box, I thought there had been a mix-up and I had been given pulled pork, given the chunks of pink meat. I really enjoyed it, though I preferred their spicy vinegar sauce to the mustard. I would say that mine was a tad over-smoked. While I usually enjoy an excessive smoky flavor, it was borderline bitter. But dipping the chunks in the sauce helped balance it out. I would order again.
  6. Exactly. So while I generally prefer spicier things, I actually liked the jalapeno flavoring of the Level 1 more than the spicier cayenne flavoring of Level 2. (And I'm now wondering if I'm going to have to try the unique seasoning of Level 3.)
  7. You're right. Their website could use a better explainer. FWIW, I found Tim Carman's review of their Herndon location to be a very helpful backgrounder before I ordered there the first time. https://www.washingtonpost.com/goingoutguide/restaurants/wooboi-thats-a-hot-and-tasty-chicken-sandwich/2020/03/09/56f1f278-6177-11ea-b3fc-7841686c5c57_story.html
  8. There is now a Wooboi in Alexandria, located behind Oak Steakhouse on Montgomery Street. They take online orders for pick-up so there's a minimal wait. I've tried the level 1 and level 2 sando's so far. I don't mind spicy food, but I think the level 1 is a better sandwich. I believe the level 1 is flavored with jalapeno rather than cayenne, and the level 2 is just a bit grittier. But both are delicious, and incredibly moist due to the use of chicken thighs. There is something sweet in their sauce too which makes it highly addictive. My kids ordered the chicken fingers which are huge. They included 4 per order, and I'd say each 'finger' is about the size of a whole breast. Very happy to have this in Alexandria.
  9. We ordered from the Falls Church location a few months ago. By the time we got home about 25 minutes later, we found the pizza to be a little soft and soggy. The next day, we reheated it in the oven at 350 for about 10-15 minutes. Voila! The bottom was crisp with a light doughy interior. It was great. In the future, I think we'll pop it in the oven for a little while when we get home.
  10. Effective August 1st, London Curry House is now IndoChen: https://www.indochen.com/ Same ownership, same chef, but evidently a greater emphasis on Indo-Chinese food. The menu still includes some of the old favorites such as biryani from London Curry Houes.
  11. Tim Carman has raved about this restaurant pretty regularly over the past two years. It's behind the Build America Plaza in Arlington, and thus can be tough to find. Trust your Google Maps. We went in person last winter and had a tremendous meal, probably the best Ethiopian food we've had in this area (which includes Abay, Makeda and Meaza). The staff and fellow customers were incredibly welcoming, with one older customer performing magic tricks for our boys. They have reopened for indoor dining, but we're more comfortable with takeout and ordered from here last week. Phoning in the order was easy, and the food was ready in 20 minutes. The staff were all wearing masks. The customers dining-in were not (at least while they were eating), but were socially distanced. Parts of the injera got a little damp during transportation but they gave us so much it didn't matter. The Special Veggie Combo has 6 vegetables with the highlight being the spicy lentils. We also loved the Kitfo Special and Awaze Tibs. There doesn't seem to be much different from other restaurants in the their preparations of these items, but it's the quality of the meat that really comes through. As a bonus, the tibs and injera reheated in the oven were fantastic leftovers the next day. The ends of the injera get a little crispy in the oven. We may have to order some specifically for leftovers next time. šŸ˜Š
  12. Was not a fan after my sole visit to London Curry House two years ago, but a friend reported a recent good experience there. Then Washingtonian included it on their "Cheap Eats" list, and noted that it was under new ownership -- the same owners of Royal Nepal in Arlandria. So on a recent Friday night, I figured I'd give it another try. My 9- and 11-year old boys accompanied me, and it was a great experience. We started with the Jhall muri, a puffed rice dish similar to bhel puri, and an order of the Bison MoMo dumplings. Both were delicious. The Jhall muri may have had a tad too much tamarind for my taste, but the kids enjoyed the sweetness. For mains, we kept it pretty simple: butter chicken, biryani and lamb vindaloo. The biryani came encased in a pastry crust, didn't have raisins (hooray!), and was great. The butter chicken and vindaloo were also both very good, with a lot of complexity. I'm glad this place found new owners and new recipes. It's going to be a new Indian 'go to' for a family still mourning the loss of Bombay Curry Company in Del Ray.
  13. As a PR professional who often works on legal issues, Iā€™d just like to say there are times when it is better to listen to your PR professional than your lawyer. This would be such an example. (Though as a PR professional, rarely do people listen to us over their lawyers). šŸ™
  14. For anyone vacationing in or near Charleston, I would strongly recommend the Undiscovered Charleston culinary tour: https://undiscoveredcharleston.com/ The tour is led by Chef Forrest Parker, an area native who is passionate about history as he is about food. He leads a small group (in our case it was just my wife and I) on a walking tour of downtown Charleston giving you insights into military sieges, architecture and the history of the region's cuisine and restaurants. He is a Palmetto-certified tour guide, and really knows his stuff. After touring for a couple of hours, you then enjoy a four-course meal and wine pairings at an area wine bar. Chef Forrest cooks the meal in front of you and walks you through some of the historic grains such as Carolina Gold Rice and Jimmy Red Corn, and the efforts being made to preserve them. The meal itself was worth the price of the tour, as you enjoy fresh gazpacho, Carolina shrimp and grits (which were the best version I've ever tasted), Chicken Perlau, and then a refreshing peach dessert. This was one of the best meals I had in Charleston, and I enjoyed several great meals. The overall experience and value was just fantastic.
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