dmwine
-
Posts
295 -
Joined
-
Last visited
-
Days Won
1
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by dmwine
-
Not sure about enthusiasm, but the beef I bought in Taiwan during my student days two decades ago was certainly "tenacious." Can't really remember what it tasted like, but my teeth hurt for a week ... -
Sietsema's Weekly Dish, as linked by Waitman above. I'd originally posted in the "Le Pigalle CLOSED" thread, which had the link, then Don plucked me out and shook the snow globe and spun the playing field around on me again. Pardon me while I deal with my seasickness ...
-
Anyone eager to eat at a restaurant named for a tree-humping dog?
-
Hmm ... it says Komi will be tasting menu only as of Jan. 9 ...
-
Geez, that'll be confusing.
-
And very French. To go with the Croque. And soften the vinegar in that dressing. And it's only trite if it doesn't work. That the deviled eggs seem to be noteworthy mostly for the loving references for Ray's they engender here is further evidence that they don't work as intended.
-
I had it last night, too. I liked it a lot, though wouldn't say it's as ambrosial as Don and others described it. I thought the ham and sandwich were fine, agree that the frisee was - well, not overdressed, but the dressing was oversharp. A poached egg might be better than the deviled, adding more to the dish rather than sitting apart on the plate. Otherwise, this was my first meal at Kinkeads in which I did not order seafood. It reminded me of why it's considered the best seafood place in town.
-
Cleveland Park Wine & Liquors usually has a few. Also Wine Specialist at 21st and M. My take on the lakes here. And here.
-
He writes lengthy, thoughtful answers. It takes time to type. The delay is a limitation of the system, sort of like listening to someone speak through an interpreter. What I hate is clicking to read it after lunch on Tuesday and being directed to the plug for the next Tuesday's chat. But that's a minor nuisance in the grand scale of things ...
-
My favorite line in the book - maybe alltime favorite in any cookbook - is in the recipe for "Chicken Faux Gras" -
-
Lily Pinot Noir, from Sonoma Coast, is excellent. It's distributed by Billington of Springfield, Va., and sells for about $15 in the Montgomery County liquor stores. In general Sonoma Coast is an excellent appellation for Pinot Noir. (Sebastiani mentioned above is another good one.) It's broader than Russian River Valley, so the wines tend to be less expensive, while still expressive. I only wish we could get some Pinot Noir from Niagara-on-the-Lake or Okanagan Valley ...
-
Tom has frequently visited a restaurant immediately after opening to give an "amuse" of sorts in TWD. It's the newsy part of his job. Then he waits before making a "formal" review visit. I don't think he's doing anyone a disservice this way. I can't think of the name of the place right now, but there was one in Vienna earlier this year that IIRC he wrote a disparaging TWD, and when the review came out 6-8 weeks later, things had calmed down and he was able to write more favorably. As for the "rush" reviews as Kliman and Sietsema try to outdo each other, that could be a reason - ahem - to look at reviews in other publications that are not trying to rush things and scoop anyone else.
-
That could be a factor of the vintage - 2003 was incredibly hot and many wines lacked their normal acid levels, making them softer on release but potentially not as age-worthy.
-
Michael Downey Selections has imported a ruche for many years, as has another importer in Maryland (Appellation, I believe). There's not enough of them to be popular, beyond the initiated. Your price is indeed low - save some for me! The Downey sells for around $20, I believe, and the other closer to $30. Downey's is better - you can probably find it at Arrowine in VA or Wine Specialist on M Street.
-
That store is still pretty good. Nearby, check out The Vineyard - it's address is Old Dominion Drive, but it's right at Chain Bridge Road, in a small building with really crappy parking. Great wine selection; prices can be a little high on wines you'll see elsewhere, but they specialize in small-production stuff. Tastings Friday and Saturday. The store is also open on Sundays. They should be moving soon to slightly bigger quarters nearby.
-
Oh great, then I've even misused it. Now I have to search out every darn copy of the magazine and cross out "napped with" and scribble "sits in a puddle of .."
-
I'm thinking I could make this a threesome, and that's really gruesome. What we need here is a serial comma killer ... qwertyy, how do you feel about never/nonetheless?
-
What if it's oozing cheese? I can see a bias against "suppurating" for sure ... Slater must have seen a bunch of cliches in his time, like halibut "napped in a vibrant lemon verbena sauce." Oh wait, been there, done that ...
-
I agree with your cooking method - 13-15 minutes off the heat immediately after the water reaches a simmer, or 187 degrees. Boiling them is risky, IMHO. But the peeling tips up above make me wanna go home and cook me up some eggs! Does Ray's the Classics sell their steak tartare for take-out?
-
Okay, sorry I asked. She's still hot, though.
-
As someone who writes about wine and has been reviewing restaurants for a major local but unheralded glossy the last eight months, I can tell you - you've hit the nail on the head. It is very easy to slip unawares into repeated phrasings and cliches. So how about a new thread - cliches of the restaurant critics? (Or wine writers ...) Or devise their favorite meals based on what gets lauded repeatedly. I'll start - my editor at DC wrote me last month, "Can we please not say he 'coaxes the most flavor out of his ingredients'? We've used that the last five months already!" "Gee, chef, how DO you coax so much flavor out of your foie gras and those truffles?" And I have sworn never to "nap" another sauce. I once compared wine writing to pornography for Wine Enthusiast magazine - the piece is here.
-
Au Bon Pain is now marketing an egg & sausage sandwich called the "ciabatta frittatta" - obviously something concocted in the marketing department rather than the kitchen ...
-
Alexander Valley Vineyards "New Gewí¼rztraminer" 2006
dmwine replied to Joe Riley's topic in Beer, Wine, and Cocktails
I've purchased this before at Rodman's, so it is available retail, at least occasionally. -
I don't suppose anyone's gonna 'splain this for those of us who were not there?
-
Corked or Capped -- or Just Plain Bad
dmwine replied to Joe Riley's topic in Beer, Wine, and Cocktails
This sounds like a corked red wine and an oxidized white. Different problems, but same result, especially if you just bought the bottle - take it back! Though Dan, I have a suspicion that with your original bottle, another one of the same wine might taste similar. It sounds like a "manufactured" wine, where the winemaker forgot the old maxim that "winemaking starts in the vineyard" and tried to do it instead in the winery lab.