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porcupine

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Everything posted by porcupine

  1. porcupine
    TSA Pre Check is great when available but it isn't always available. It depends on both the airport and the carrier. For example my last two international flights were on a carrier that wasn't part of the program, so even though we departed from Dulles, we couldn't use it. Coming back from Las Vegas last March, every single security booth was open, but there were so many people trying to get through there weren't enough bollards to contain them all in line and it was just a crowded effin' mess in the main hall. I walked right past all that and through security in about two minutes. People will complain that Pre Check is becoming so popular, the lines are too long to make it worthwhile. I disagree. The lines are sometimes longer, yes, but they move much faster, because people aren't unpacking everything and removing their shoes. Even if the line isn't faster, it's still less hassle. I've posted about Global Entry in a few other threads, but in summation: it's a hell of a lot faster than the normal CBP lines. We arrived at LAX at the same time as another large plane - estimated about 500 people trying to get through at the same time. It took us only a few minutes, and the only delay was because another traveler asked for help, so we walked him through it. I've a friend who isn't willing to "bribe the government" in order to travel with less hassle, and I admire them for holding to principle. If you have no such concerns Global Entry and Pre Check are worth it. We've yet to determine if NEXUS is worthwhile. We went through all the hoops and had our interviews at a US facility, only to find out that the last step is an iris scan that can only be done at a few Canadian airports. Oops.
  2. porcupine
    I love the American women's gymnastics team but also love it when an underdog does well, so my favorite moment was Sanne Wever's completely surprising upset on balance beam. The routine itself was so very different from what all the other gymnasts were doing. From mount to dismount it was unique and creative. And of course beautifully executed. "Netherands' Wevers Wins Balance Beam Gold; Hernandez and Biles Take Silver, Bronze" by Bill Chappell on npr.org
  3. porcupine
    I've been to Iceland twice this year. I loved it, but don't feel the need to spend another day there. And I loved flying on Icelandair, but we saw how connections were in Keflavik and it wasn't pretty. The scuttlebutt about all this is near the bottom of page 8 in the Dining in Airports thread. There's a purely subjective price:value threshold that has to be met for me to consider a connecting flight through Keflavik. At any rate I'm unlikely to do it because we want to stay in Copenhagen for a few days on one end or the other of the Faroe Islands trip, so it makes sense to just fly non-stop there and pick up the very inexpensive Atlantic Airways flight to Tórshavn.
  4. porcupine
    I like Icelandair but I don't know that I want to make a connection through Keflavik! They do have very attractive fares, though.
  5. porcupine
    I'm considering a trip to Copenhagen next summer. What's the best part of town to stay in? How many days should I allow to really get a sense of the place? What are some good food options (OTHER THAN Noma). I'm a bit of a design geek and am attracted to Danish/northern European design*, so any interesting places to go to see such? Any recommendations greatly appreciated. Thanks. *please hold the IKEA jokes, I've heard them already
  6. porcupine
    I'm in the exploratory stages of trip planning for next summer. Top of my list is the Faroe Islands. Has anyone here been? If so, I'd be grateful for any recommendations.
  7. porcupine
    If you want to try something different with chicken cutlets, look to Marcella Hazan's recipe here. It's straightforward and delicious. If you don't want to fuss with filleting the breasts yourself, a butcher could do it for you. The only trick to this recipe is that the meat must be uniformly thin; if it isn't, one part will be overcooked and another will be undercooked.
  8. porcupine
    Sauerbraten is traditionally served with a pan sauce thickened with gingersnaps. There's some discussion of this in the S&C forum; I think there was a thread about marinating foods awhile back. The Baltimore "thing" is likely adopted German cuisine.
  9. porcupine
    Agree with Tweaked and Ericandblueboy about KEF. Not bad as a destination, but departure is awful. If you're going to KEF after a stay in Iceland (as opposed to a connecting flight) and have access to the Icelandair lounge, life is pretty good. The lounge is quiet, has free wifi, comfortable seating, and really good food. To get to your gate from the lounge allow enough time to get through customs (the line goes quick), and if you're flying to the US, you have a loooong walk to the gates. And the boarding areas are a mess, and they don't control boarding the way US airports do - they just open it up. Also, on the homeward leg of our last trip, we noted HUNDREDS of people in lines at the WOW Air counters, maybe two dozen at Icelandair, and nobody at Icelandair Economy Comfort. Totally worth the money. Actually, Mr. P and I are planning a trip for next summer to a destination with limited access; KEF is one of only a few places with a connecting flight. We agreed to never plan a trip that requires a connection through KEF (unless we add a day in Reykjavik), even though we love Icelandair. KEF
  10. porcupine
    I don't want to post them here, because I'd have to reprocess them and lower the picture quality (this site has size limits), but please do visit my smugmug site (link in sig line). There's a gallery of Reykjavik street art there. I haven't yet added the photos from my summer trip, though. Also, I have plans to go hunting/shooting DC murals with a friend today. Any neighborhood recommendations?
  11. porcupine
    cartoon by Ken Brown
  12. porcupine
    AINEC? A google search yielded a lot of poker talk. There is no "ainec.com". Please elaborate.
  13. porcupine
    In addition to this forum, what travel-related websites do you go to for detailed, in-depth information when planning a trip? I'm tired of sifting through tripadvisor and lonelyplanet and all the other travel sites that pop up whenever I'm trying to research. I'd love to find a forum that is to travel what dr.com is to the DC dining scene! Thanks.
  14. porcupine
    Because I expected "to discuss to learn", but instead you seemingly ignored it to jump on a wikipedia article. I though "Shattered Myths" was a real eye-opener, because the conclusion is not what you're expecting, but the reason why makes total sense.
  15. porcupine
    I rarely make waffles, for the simple reason that my waffle iron is difficult to clean. But when a long-simmering fascination with liège waffles came to a boil, I bought a Croquade. The irons are removable, making cleanup easy. I can't report on its longevity yet but so far I love the waffles it's producing. ps about liège waffles: they're sweet brioche dough baked in a waffle iron. I've been working with this recipe, which with a bit of tweaking gives a fine result. It helps to be familiar with brioche.
  16. porcupine
    ...but did you read "Shattered Myths"?
  17. porcupine
    Read this article. Read the whole thing, it's worth it. The answer is near the end but don't skim looking for it. Also the "tongue map" thing is a myth that was debunked decades ago.
  18. porcupine
    It works just fine in Canada. I could be remembering wrong, but they come to your table with the device, scan your card, hand you the device and you add desired tip, you hand it back, they print a receipt which you sign, and it's all done. (This was chip and signature system, not chip and pin; it's been a few years.) A great time saver and not at all awkward. One of many reasons why we love Canada.
  19. porcupine
    That is the reason why I posted about it.
  20. porcupine
    1) I can't disagree with this point. I would love to have dined at the kitchen counter. 2) I think you're wrong. Of course I'm only speculating, but I believe Silverman et al have built enough of a following that they will have no problem filling tables Tuesday thru Friday. Having the other days off means Rose's Luxury won't be playing second fiddle to P&P, so quality won't suffer. Not just the quality of the food, but the quality of the staff and therefore the quality of the experience. 3) Sucks about the chicken, but mistakes happen. If mine had come out that way I would have politely asked them to make me another. The one I ate today was nothing like what you described. I hope yours was the aberration, not mine!
  21. porcupine
    One other thing: today I was working in the area (kinda) so decided to go for lunch. That chicken sandwich is outta this world, and the cappucino is fantastic, too.
  22. porcupine
    I've written elsewhere on this website about how tasting menus are just not my thing. Besides wanting control over what I order, I also like control over how much I order. Between food allergies and intolerances and a husband who's a squeamish eater, there's no value in a tasting menu for me. And, my palate is jaded. There's not much that excites it any more. Nonetheless, I wanted to try Pineapple and Pearls because I have a lot of respect for what the Rose's Luxury team has done. I don't have the vocabulary to describe how wonderful the meal was. Many dishes presented had crazy combinations of ingredients that couldn't possibly work together, but every one did. They were brilliantly conceived and perfectly executed. We sat at the bar, where beverage pairings are not required. At the end I was presented with a bill for my one glass of wine; service was included. $150 per person (tax and gratuity included) was a bargain. Before we left, we'd made a reservation for another dinner there (to celebrate our upcoming wedding anniversary). I can't wait. There's no use to me describing the food. I loved it, I loved the experience (they know how to be hospitable), and I can't wait to go back to see what Silverman and his crew come up with next. Important note: if you have a restricted diet, they can work with you. I told them (in advance) of my restrictions, and added that my husband doesn't drink at all, and that we don't eat organ meats. They handled it beautifully, even preparing one dish without alcohol for Mr. P. They told us that they can handle just about any requests, and already have served vegetarians, vegans, and gluten-free customers. They will email you and you can sort out the details. Don't let any dietary concerns keep you from going. ps someone had a hell of a lot of fun designing this place and shopping for the service pieces; check out the crazy anime plate in the picture below.
  23. porcupine
    It was a disaster. The mesir wat I made the same night was decent, though in the future I'll make my own berbere. I don't know what to try next for injera, though.
  24. porcupine
    Closing dessert menu.
  25. porcupine
    Closing menu.
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