Inox

I'll second the crepe stand--especially the 'Princess' crepe. But really, RenFaire is about meat--on bone & stick. Steak, sausage, pork chop, and bacon are all served on 'stakes' here. And you can find roughly-thematic fried fare like scotch eggs and fried pickles. But don't go there expecting any delicacies hidden away. This is a dusty place of crowds and day drinking where adults purchase swords they do not know how to use. Faire can be a lot of fun with the right friend group, but we generally approach food there only as a snack to hold us over.

I agree with you that Gilbert Gottfried's is the best version, but I feel it's also worth mentioning Bob Saget's version in "The Aristocrats". Not everyone knows he works blue--a lot of folks are used to him from "Full House" and "America's Funniest Home Videos." It's quite the different Bob in that movie.

I don't have the video, but the audio is up on YouTube:

I think that I can do this.

Maybe next Friday (the 17th), to make sure people have time to plan? Rotating areas also sounds good. I would tend to think all areas should be somewhat Metro-accessible, though.

Is there any reason that they couldn't be resurrected as a tradition?

First, thank you. I appreciate you saying that. I think that subforums are usually ignored because, on many boards, they're initially created to filter a given subject matter into its own area, but the topic ends up being too specific to generate content of comparable volume to the main board. Then, when people continually see "last posts" from several days back, it ends up being a place visitors check less often, and it becomes a self-perpetuating ghost town scenario. I also apologize if I am muddying the waters by misusing sub & co-forum terminology. I feel that with the indexes being listed on the main page for those forums which possess them (e.g. Shopping and Cooking & the Shopping and Cooking Index), it wouldn't crowd too much to place something like General Advice directly below that. That way, there's the forum itself for testimonials & reviews, and subforums for the index and the help needed/general advice, while avoiding the "help needed" look specifically.

It seems that right now, it's broken into two elements: 1.) An index of professionals, categorized by region & then service provided. 2.) One post per service on the main board, consisting of recommendations, most with 0 or 1 reply (also endorsements). This is ordered only by date of post. I agree completely that any attempt to marry either of those with a flood of general inquiry would result in a lot of useful information being lost in the sauce (so to speak), but perhaps there's room for a subforum along the lines of "Seeking Assistance". Posts there could be relegated to those looking for advice, especially where the precise type of contact may not even be known. For example, while everyone knows that a toothache usually means a visit to the dentist, someone may have a complex structural issue with a building, and need a starting point for troubleshooting and recommendations. Just my 2 copper.

I have to say, the general goal there seems to be getting closure, paring away useless things, and preparing oneself to meet new challenges. I like that a lot better than the "resolution" concept that seems so popular in the US.

Was there for dinner the other night, and had a good experience. I had the caesar salad as a starter; the dressing had a pleasant bite, and the garlic chips and white anchovy were there in just the right amounts as accents. As a main, I had the sautéed atlantic hake, which was perfectly cooked; at that point where the fish is firm, yet flakes apart easily with the light touch of a fork.

o/~ We didn't start the fire... o/~ Sorry, couldn't resist. I'll add another haiku: Melting icicle Like the Sword of Damocles Best not to look up

Another blizzard. Since we can't drive anywhere, Might as well get plowed

You need a friend or account that gives you ssh access to a remote server. They need to have not blocked that box's IP. Then, use something like Tunnelier (http://www.bitvise.com/tunnelier) that has an internal proxy server. You can forward any connections to the proxy over the ssh connection and they won't see what you're doing. Of course, you have to configure each program to use the proxy. That's also the basic answer; you also need to account for things like changing Firefox's network.proxy.socks_remote_dns to 'true' to avoid leaking DNS queries. You can also do this stuff without a program like Tunnelier, but it's more complicated...and I didn't even really go into how to do it the easy way. Basically, if your company is implementing things like Bluecoats, it's time to look for an organization that places a little more trust in its employees, and/or manages to results.

Thank you, Kriste, for organizing the event; it was a wonderful introduction to Corduroy, and I will definitely be returning.

One thing I've noticed is that they tend to make things spicier than most other Thai restaurants I've been to. Their 'medium' is more akin to the 'hot' at most places, and their 'American' and 'Thai' (hot) are genuinely fiery, with the latter being as hot as anything I've encountered that wasn't a novelty dish. You know, the "finish this taco and get a t-shirt" kind. I'd heard that there also used to be an unofficial 'Marshal hot', named for a guy from AOL who used to visit there regularly, but I was also advised not to request it.

I have really enjoyed the Sake Club in Woodley Park the times that I've been there. They've definitely put a lot of effort into creating a refined and tranquil setting, and once you're into the dining area you feel very far away from the busy sidewalk just outside. They also serve Horin, a junmai daiginjo sake that's extremely delicate, floral, and easy to consume. Some of the cheaper sakes I've had at other bars are redolent of isopropyl, but this is the polar opposite of that. The sushi, while not the absolute best I've had, didn't come with any mistakes. I tend to judge my sushi bars by their ikura and uni; if those have started to deliquesce, even slightly, I know I won't be back. I only had the ikura at Sake Club, but I had several orders of it (with quail egg), and it was excellent. ...which reminds me, did anyone else on here ever enjoy the marinated ikura at Makoto? I loved that in years past, and the last time I was there (maybe 2007 or 2008?) they had stopped doing it for some reason. Sorry to diverge.

I've been there on numerous occasions, and I've always really enjoyed myself. Within the last year or so, though, it's skyrocketed in popularity to the point that reservations are basically mandatory for dinner, and you're looking at a full house with all hands busy even during the week. Right now, for instance, there are no open reservations before Sunday. This may be my imagination, but right around the time Michael Pollan gave his lecture at the Pratt (May 16) with Tony Geraci, things really started getting absurdly crowded on a regular basis. In fact, I saw Tony Geraci at WK later that same night. My strategy to deal with this has been twofold. One, I get there early, usually around 5pm when they open. Two, I grab seats at the bar. Even when I've gotten there a bit later, a couple of chairs usually open up within 15 minutes or so. See, for those who haven't been, the bar at WK is part of the main dining room. It's a gorgeous space, and eating food at the bar is entirely the norm. Plus, since there are multiple bartenders right there who can handle all orders, you get much faster service than you would from a table server, who's likely going to be extremely busy. I apologize if all of this is painfully obvious; just trying to share a tip. They currently also have an absinthe drink of which I forget the name, but which I highly recommend trying. It comes with an elaborate mechanism that allows the absinthe to run over two sugar cubes and into a glass below. Here is some video I took of the mechanism (.mov/Quick Time format): http://inox.org/Absinthe.mov http://inox.org/Absinthe2.mov (Closer view)

That Prince of Thieves cereal is especially wrong. I wonder how many of those horrible ideas are now collector's items. They should have made one for "V", and it should have been just a giant marshmallow shaped like a guinea pig.

It's a few miles down the road into Bethesda, but if you are into sushi/yaki, there's always Tako Grill. I've been there a few times before Strathmore shows.

Hehe...keen to see that the quote in my sig was recognized.

Greetings all, This is my first post on the boards, and I wanted to introduce myself here before appearing elsewhere. Most critically: My name is Inox, but I am NOT in any way affiliated with the INOX Restaurant. ...it's simply a nickname that I've had since 1986, and most of the people I know (including some on these boards) know me by that name. I live in Crystal City, and I am very interested in local and sustainable foods, as well as in ethnic foods (esp. Korean). I look forward to participating in this community. --Inox