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astrid

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About astrid

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  1. astrid
    We always end up in Cuban Burger in Harrisonburg on that route. Get extra green sauce!
  2. astrid
    That San Pellegrino 50 best list is even more bunk than Michelin 2 and 3 stars? At this point, I've had enough meh or worse meals (Akelarre is literally my worst restaurant meal in 2015) at Michelin 2 and 3 stars to think that expecting greatness in one is not a good game plan. If it makes you feel any better, we ate at 4 of the 5 Viennese 2-stars. Only Konstantin Filippou was worthy. Cosme in NYC is also just fine and about 300% overpriced.
  3. astrid
    I find sticky toffee pudding to be fairly easy and very impressing.
  4. astrid
    Ha! No wonder they got everything down so well already. I was impressed by how well the different components of the tacos worked together.
  5. astrid
    I loved Peche. Not brunchy but casual weekend lunch friendly. Found Herbsaint meh. Not bad but vastly preferred Cochon, Cochon Butcher, and Peche. And Peche was my favorite by a wide margin. (If you were looking for suggestions, I recall very good meal at Coquette, and Le Petit Grocery).
  6. astrid
    They may have reduced the head count. It's been a couple years since we've gotten in the counter. We usually end up in the Little Serow line instead. We prefer Ogawa these days for sushi. I recall it being a pretty long list, at least 15-20 kinds and encompasses most, but not all, of the main dining room options. It's definitely fewer varieties than what you'd encounter in their omakase counter.
  7. astrid
    It's half off sushi and sashimi, I don't think you can order of the rest of the menu at the bar. Only at the bar (12 or 13 people total) and on most days, you need to be there an hour early at least. Don't assume that if they're are 7 people ahead of you that you're safe, people will save space for late arrivals in their party. I don't think it's worth it unless you have a bottomless appetite for sushi/sashimi. They also tend to cut the fish a little thinner than the dinner service, so you are not getting full benefit of the discount.
  8. astrid
    I think Ogawa at the bar is better than Nakazawa at the bar. It was underwhelming and oddly paced for us, and not nearly as good as our experience in the main dining room of Nakazawa NYC.
  9. astrid
    FG Fries are very variable from location to location. One place I used to occasionally go to went from huge "regular" portions of long fresh fries to small "large" portions with lots of short pieces. Never liked their burgers, the patties are way overcooked and toppings are straight from Sysco. I'd rather carb load at Potbelly's. And of course no comparison to Ray's or Citizen.
  10. astrid
    They usually have one sliced cheddar option that is not crumbly and tolerably melty, though the shrink wrapped aged sharp cheddars tend to be much tastier. Speaking of Mexican and cheese, the queso Blanco pan fries up great and is a great sub for haloumi at 1/3 the price.
  11. astrid
    They can be productive and keep very well. Months in the fridge and freezes well.
  12. astrid
    Make sure you grow 2 tomatillos, even if you keep one very small. They don't self pollinate so you need 2 for fruit.
  13. astrid
    Ha yes, brain fart by me and rather inexcusable one, since they branded the heck out of that duck.
  14. astrid
    White Rabbit Taco is very very good, well worth waiting in the long line for. The menu is not traditional but well honed. I could see it duplicating it's success in other cities in the next few years. Also liked Jianna. It's very good rather than amazing, but really good for Greenville.
  15. astrid
    I don't recall ever seeing them for sale in the US, but obviously they are available per the older thread. The prep work is fussy, you break the "petals" up, rub away the dirt, peel the outer membrane, and soak it in water for couple hours to make it less bitter and crisp. It's slightly glutinous and cooling, so usually eaten in the summer. Stirfried, added to sweet porridge, or cooked byself to make a cooling porridge. I believe most lily species originating from the Orient had been used for food at some point. Trumpet lilies seem like the best option as they grow fast and are relatively unfussy compared to tiger lily species, and are less likely to be silent carriers of the mosaic virus. The lily buds come from daylilies. Typically you want to aim for species or lightly hybridized varieties with yellow or orange color blossoms, the more hybridized varieties may not taste good or even sicken eaters. They're easy to find as dried goods in Asian grocery stores. I don't like them, they taste musty to me, but they are probably quite nutritious and full of fiber.
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