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Everything posted by Cooter

  1. We just got a new benriner to replace our old mandoline that was no longer sharp. The old one had a cool plastic storage box but googling around, I can’t find any advice on how to store a mandoline that doesn’t come with its own box. More than one article notes benriner staying upon their flimsy cardboard boxes until they fall apart. Does anyone have any creative storage ideas?
  2. We ordered an oz of royal Ossetra a couple of months ago from www.petrossian.com. Not cheap, but good stuff and shipping and service was pretty great.
  3. I wanted to close the loop on this, so thanks for the replies! I actually went ahead and ordered before anyone responded. We were looking for something bigger than any of the local places, like profish, had so we went with MaineLobsterNow.com. I'm not sure that there is really any difference between the online places, so we went with this place as much because they had free shipping as anything else. The Giants were plenty big and came completely frozen. The only issue, was that they did not come bagged, but rather loose in a styrofoam box. I ended up wrapping as best I could in foil then
  4. Thinking outside the box for Thanksgiving this year and looking into ordering some big crab legs online. There are a million places online and wanted to see if anyone had any recommendations. Thanks!
  5. Just wanted to chime in and say that this place punches well above it's weight. If you are in Arlington, please think about giving this local favorite some business. Moussaka isn't something that I would typically order, but it is really out of this world. You can get lamb/beef patties about six different ways and they are all great. Household fave is probably the Beyti Yogurt, where grilled lamb/beef is wrapped in flatbreat and covered in yogurt.
  6. To close the loop, we ended up at ghibellina. We were able to book a large private room on the second floor overlooking 14th street with a $2000minimum spend. Staff was responsive in helping plan and there are set menus with a ton of choices and price points. If I remember correctly, we were able to select three wines, which would be charged each time a new bottle was opened, and three cocktails which would be charged per drink. food was great and service, all the way from when we sent our first email to when we closed out was fantastic. I would strongly recommend.
  7. Does anyone have any advice for making ahead if we are going somewhere for the game?
  8. Thanks, again, guys. The wines "survived" freezing and tasted fine for the most part. A half bottle of 2013 Lynch-Bages which popped its cork was pretty blah, and a 2013 Beaucastel which did not pop the cork lacked any sort of body, but I'm not sure if that's a function of freezing. Highlights of the rest of what drank last weekend were a 2008 Ridge Monte Bello Chardonnay, which was perfect, and a 2009 Ridge Estate Cab. A 2013 Pierre Bourée Fils Gevrey-Chambertin was also really good, but had a weird, but not necessarily bad, grapefruit flavor. We don't drink a lot of old world wine
  9. Don, thanks for the advice! You weren't kidding about the "crystalline matter!" All of the dozen or so wines that we drank this weekend that had popped their corks had significant sediment that looked like sand. I had one additional question, though. At least one of the wines that we drank this weekend didn't show any visible signs of the cork popping, but were clearly wet on top, so we are likely to open a few bottles of the young monte bellos to see how they fared. Do you have any advice on how best to enjoy a red that you weren't planning on drinking for 10-20 years? For example,
  10. So, i popped into my basement to do some laundry this morning and noticed what I thought was a leaf on the bottom of my 40 bottle wine fridge. Upon opening, it turned out that it was not a leaf, but a small puddle of red wine. Upon further inspection, it turned out that my wine fridge went haywire and some how tried to turn itself into a freezer. So, the (hopefully good news) is that the only really fancy stuff that I have are about 15 bottles of Ridge Monte Bello from between 2008 and 2014. These appear to have gotten really reallycold, but do not appear to have frozen. The bad ne
  11. Hey, everyone. My wife is turning 40 in August I'm looking for a private or semi-private space for a seated dinner for between 10 and 20 people on a Saturday night, preferably in Virginia or DC. Would love to keep it under $100 for drinks and food, but have been looking at Jose Andres places and this appears to be around the going rate. You only turn 40 once, right? Thanks for the help!
  12. On Friday afternoon, our driver took us from 14th and r through DuPont circle to m street and all the way through Georgetown to deliver us to bluemont. What should have been a 20 minute trip turned into an hour. Brunch at le diplomate was great, but my morning absinthe left me too confused to speak up.
  13. Well, this is a bummer. "Minh Vietnamese Restaurant on Wilson Blvd. has Closed" by Adrian Cruz on arlnow.com
  14. I'm not sure if it's because it was Easter Weekend or what, but we had dinner at IALW last Friday and experienced similar issues as Eddiebosox that simply aren't acceptable at this price point. First things first, the food was very good. There are currently three menus: "Our Enduring Classics," "Menu of the Moment," and "The Good Earth," with the latter being their vegetarian menu. Diners are permitted to mix and match, and our server indicated that they could adjust portion sizes if you wanted, say, a third course from one menu to serve as your first course. I selected The Menu of the Mo
  15. With one pretty significant exception, me, my wife, and our five year old had a pretty good dinner on Wednesday night. For starters, you'd never know that this place just opened. The waitstaff was knowledgable about the menu and drink list, bussers kept our waters full and the tables clear, and food was paced pretty well. Our waitress explained that they are looking to focus on fish and seafood the same way that Kapnos downtown focuses on meat. This doesn't seem evident in the menu, so it will be interesting to see if they make any changes going forward. They did tell us that they were o
  16. Seriously, the burger is one of the best Ive ever eaten. I don't remeber anything about any onions, but it had the beefiest flavor of any burger I've ever eaten. And it's huge.
  17. Say hi next time! We also ate here before the DJ Tick Tick Boom show. We actually had the opposite service issue, with a long wait to take our original order, but no problem getting additional stuff. We chalked this up to an unexpected rush ahead of Stevie, so wouldn't hold it against them. The pork and brussels sprouts skewers had some of the best brussels sprouts I've ever eaten. Everything else was pretty good with the exception of a cabbage dish that featured whole uncut cabbage leaves. Not an easy thing to eat when you only have chopsticks. Mixed drinks were on the sweet side, b
  18. What Mark said. Notwithstanding the fact that this isn't exactly the crime of the century, what exactly do you want "management" to do about this? To answer your specific question, is this one of the times that management wants to know, the answer is an unequivocal no.
  19. "No lists of things to be done. The day providential to itself. The hour. There is no later. This is later. All things of grace and beauty such that one holds them to one's heart have a common provenance in pain. Their birth in grief and ashes. Jesus Christ, the boy said, it's just 15 minutes. Listen to me, he said, when your dreams are of some world that never was or some world that never will be, and you're happy again, then you'll have given up. Do you understand? And you can't give up, I won't let you. If you're so hungry, replied the boy, just go grab a jumbo slice. Quit being so dr
  20. I guess that's I just have a fundamental disagreement as to what it means to have "no redeeming culinary value." Looking at your examples, both McDonald's french fries and snickers bars have significant culinary value both because they are awesome, ubiquitous (some would argue this is bad; I disagree), and the gold standard for what they are. I think that when you call something "martian pig slop from hell," it should be something especially terrible, like a 7-11 tauito, but that's just my opinion.
  21. With all due respect, I think that you are being disingeniuos. I'm not sure how my post gets interpreted as suggesting that negative mentions be disallowed. It just seems that "no redeeming culinary value" is a pretty high (low?) bar to reach and I'm not clear on how Good Stuff gets there when it's milkshakes, at least, are pretty awesome and it's at least trying to do something different. I get what you're saying about the pr campaigns, in this post and elsewhere, even if I disagree, but this seems to be a separate question. It's really not clear to me if you mean that burger and fries joi
  22. Can you explain this? Good Stuff is a burgers and fries joint; what, exactly, does it need to do to offer "redeeming culinary value?" IMHO, the milkshakes are great and the Blazin' Barn Burger, which has bahn mi influenced toppings, is pretty tasty and something that's culinarily creative even if you don't find it succesful. Honestly, I can't reconcile the hate for Good Stuff and Mendohlson's other places when Roberto Donna gets second, third, and fourth chances after literally stealing money from the pockets of the posters on this board.
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