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astrid

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About astrid

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  1. Bob's Shanghai 66 has pretty good soup dumplings. Weichuan brand pork flavored soup dumplings are pretty good.
  2. We hit a couple spots on our latest trip to Detroit. Tried Loui's and Buddy's for Detroit style pizza. Both were good but Loui's was clearly better because it was a more substantial and better crafted pie. Glad I tried Detroit style but I do prefer thinner crust pizzas. The Farm Grill in Southfield was an excellent Lebanese diner. Just ones lady cooking everything behind the counter, but service was still quick and friendly. The food was delicious and perfectly prepared, and surprisingly big portions ( so the reverse of that old joke complaint about a bad eatery). Arkin's Sweet BBQ Pit in Southfield was also wonderful (though the chicken was slightly less wonderful than everything else) and huge portions.
  3. That's unfortunate. I thought her article was unfocused and poorly written. There is plenty of awareness for people editorializing their lives on social media, but it has nothing to do with concept of uncanny valley.
  4. Infants are not that bad, or at least forgiveable. It's the seat kicking brats and their worthless parents who are just impossible.
  5. If you prefer less tangy, I recommend making it from scratch and refrigerate the batch immediately without room temp fermentation period. You can adjust heat level by adding cayenne powder. I follow Maangchi's recipe and it takes maybe 60 minutes of active prep time.
  6. La Formagerie is my top choice for Old Town, meals there always delighted me. I find it a better value than Hank's or Vermillion, I know that's not saying much.
  7. Swiss chard or Malabar spinach might fill that gap. They typically can manage to continue harvest through the summer and I had chard survive to bloom next spring. It might be possible to keep a very heat tolerant lettuce such as Jericho going if you water it very well to minimize stress. If you're willing to go with something more unusual, amaranth greens or huazontle do well over with heat and were trouble free for me. In case you're looking to stock up on seeds, Renee's Garden Seeds is doing end of season 50 % discounts on most of their seeds right now. They are a good company and I've been quite happy with their seeds and selection. Another option is succession planting some dill, basil, or cilantro seed. They will grow quickly and be ready in 45 to 60 days. The Thai basil might have gotten stunted by cold weather, dryness, or being root bound. Basil grows really easily in warm weather, so I would just plant more seeds or start some new plants with the basil from your next Thai or Vietnamese veggie platter ( just stick in water until it roots).
  8. We always end up in Cuban Burger in Harrisonburg on that route. Get extra green sauce!
  9. 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.
  10. I find sticky toffee pudding to be fairly easy and very impressing.
  11. Ha! No wonder they got everything down so well already. I was impressed by how well the different components of the tacos worked together.
  12. 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).
  13. 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.
  14. 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.
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