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weezy

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Everything posted by weezy

  1. weezy
    love the name!
  2. weezy
    Met a couple of friends for dinner tonight. Very welcoming atmosphere, very clean -- no sticky floors. The service was a little slow at times but only one guy was working the whole FOH, and we weren't in any hurry so it wasn't a problem for us. Shared the sushi roll appetizer with crab, avocado and..cuke? -- and fried dumplings and both were pleasant, solid dishes and nicely plated. I got the Korean fried chicken (half) with the spicy sauce and it was a ssweet-ish, not very spicey sauce but it was tasty and the chicken was beautifully cooked, nice and moist and tender with a good crunchy skin. Had a side of mac & cheese and it was definitely homemade, a drier style. It came with a side salad that was nice and fresh. My friends each had the teppanyaki steak and veg, and theirs were also cooked very well, nice and tender, with a slightly spice creamy sauce on the side. The servings were very generous. We each took enough food home for another meal tomorrow . So overall, none of the particular dishes was a wow!, but all of them were tasty enough and well cooked and very generous portions. 2 apps, 2 glasses of wine and 3 entrees for a total of $63 including tax.
  3. weezy
    Amazing food and, of course, amazing people. Kudos to fishinnards and his biryani -- the most tender lamb I have ever eaten!
  4. weezy
    I'm +1 and she said she'll probably grab some paper products to bring along. GF Key Lime bars have moved from possibility to probability
  5. weezy
    Sunset Grille in Annandale is closing on Thursday http://annandale.pat...ose-on-thursday
  6. weezy
    A friend from NYC was in town for the holiday weekend, and I picked her up at the Metro and we came to Pizzeria Orso for lunch. For all that she is a Manhattanite, she actually prefers a Napolitano pie. We split a caesar salad, which was made that day with red & green leaf lettuces with white sardines. I found it too heavily dressed for the softer leaf lettuce v. romaine, and more fishy tasting than I wanted from the sardines v. briny taste of anchovies. Not a winner for me. The pizzas, though, were very good. My friend got the Orso and I got the Fun Guy and we were both very pleased with our choices. She especially remarked on the generous amount of proscuitto on hers. A very good crust with good leopard spotting/blistering, but I still have to give the nod to Pupatella on crust flavor. We split a bottle of a chilled Lambrusco recommended by our waiter -- who did a good job although a bit strong on trying to upsell, and the day was nice enough that we had a very leisurely lunch on the patio soaking up the sun & wine. The total came to $80 with tax, so expensive for "just a lunch" but then we just noshed out of my fridge for dinner that night so it all evens out.
  7. weezy
    I've got a good chicken salad with a Middle Eastern flavor profile that I'll bring, and I've been wanting to try a key lime bar with a gluten-free crust, so that's a high probability. Still don't know if I'm + anyone or not.
  8. weezy
    We've so bifurcated the bulk of food consumption from the realities of food production that we end of up all sorts of weird rules about what to eat. It's fine to eat potatoes if you also have to plant those potatoes and dig those potatoes up and store enough of them in a root cellar (that you also had to dig out) so that you had some to last you through until spring and be able to not starve and replant the eyes of the last few for next year's crop. As opposed to driving to the store and buying 5-10 pounds and walking 15 feet to the checkout counter and 15 feet into the house from the car and that's the sum total of the exercise and restraint involved.
  9. weezy
    I understand that the bill is fully supported by Chuck Roast and Bob Loblaw.
  10. weezy
    Maybe there should be a DR Happy Hour down there sometime this summer?
  11. weezy
    I take mine out of the oven in the warmer months so I can keep the kitchen from getting quite so warm from the extra running time. My stone is probably 15 years old now, a Pampered Chef product, that is at least 3/4" thick, maybe a little more,
  12. weezy
    My office used Shred Station (located near the Marlo Furniture off Edsall in Alexandria) this past week to clear out an attic and upper floor of papers, bank statements and ledgers running back to when my boss moved into this building in 1981. Quick, professional, friendly, on time and a great deal at $190 to come to the site and shred approximately 50 letter boxes of paper. Half the price that was quoted by the big name shredder companies, and much easier to book an appointment. They do want payment at the end of the shred but didn't require a contract or deposit to come out. They also do residential and can do Saturdays, and you can drop up to 4 boxes by at their location without an appointment (about $10-$13 per box). http://www.shredstationva.com/ Oh, they don't shred the cardboard boxes unless you let them know ahead of time, because they send a different truck. The cardboard goes through a different process than the paper shredding. Louise Comninaki (weezy)
  13. weezy
    Was over in Falls Church earlier toda and picked up their local paper while I was waiting around and Anthony's is celebrating its 40th anniversary next week, May 21-24.
  14. weezy
    All I know, if it's wrapped in pastry and cooked in liquid (either by simmering or steaming), that's a dumpling of some variety. If it is wrapped in pastry and cooked in dry heat (empanada, saltena, calzone, turnover), that's not a dumpling.
  15. weezy
    This is cooler than BBQ Parkouristas.
  16. weezy
    New study results: http://ca.news.yahoo.com/sugar-dumb-us-scientists-warn-190918006.html
  17. weezy
    Went to the Clarendon location last night with a friend for dinner. The service throughout the night was very prompt and friendly and the waiter and manager came by often enough that we felt the FOH was being well taken care of. We started with the appetizer platter, then got an okra dish and lamb achari (stewed in a mustard/tomato sauce) and onion bread, with a bottle of Kim Crawford Sauv Blanc to go with the meal. I dont' remember the specific elements of the appetizer platter other than the samosa, which was piping hot, crispy on the outside and mildy seasoned meat, peas & potatoes (I think) for the filling. There was some sort of kabob-ed ground meat, small fried cakes (maybe salmon?), and a few fried vegetable things, and the platter came with a trio of sauces, mint, tamarind and a tangy mustard/yogurt sort of sauce. All of the appetizers were cooked well, but none was remarkable or outstanding. The okra dish was grilled with onion and other veg and completely devoid of okra slime (which is a minus in my book, as I'm an okra lover and the slime carries a lot of the flavor). The lamb was not very different from any other Indian lamb dish I've ever had. The portions were plentiful. I will say I'm not a big fan of Indian cooking in general: where others extol the complex sauces in the cuisine, I find them muddy tasting from too many spices in one dish, and the sauces generally too heavy/rich or the dishes oversauced in general. In that regard, this restaurant was pretty much the same as most that I've tried. I wouldn't avoid it but I wouldn't seek it out to go again, either.
  18. weezy

    Meat Glue

    weezy replied to mtureck's topic in News and Media

    I had only heard of meat glue as a molecular gastronomy ingredient on Iron Chef until this point, and then yesterday evening I saw a bunch of ads for Wal-Mart's new line of steaks. That's a very disturbing coincidence to me. I don't shop at Wal-Mart anyway, but the convergence of those two facts makes it much less likely that I'll start.
  19. weezy
    I believe that prepackaged foods are allowed a 10% variance in accuracy, according to labeling regulations. So that would give an outside range of 242 calories for the stew, if they are truly working within the guidelines.
  20. weezy
    I would try Meadows Farms as well, especially for a bulk discount.
  21. weezy
    Had a belated Admin Professional's lunch here today with the boss and coworker. My first time and I quite enjoyed it., although the lunch menu had been edited since the last time I had checked it out online, as I was thinking of trying the crubeens or tongue salad, and those weren't on offer anymore at a weekday lunch. The patio was packed when we got there, so we ate inside, and it was a bit chilly from the A/C cranking thru with the open doors.. The food was spot on. We started by sharing an order of calamari, delivered so very quickly that I wondered briefly if we had gotten someone else's order. Crisp, tender, thin cornmeal crust and perfectly cooked squid, and a large portion with an ample cup of rosemarie sauce on the side. Between the 3 of us, we didn't finish it off. Boss got the shrimp roll, coworker got the cuban, and I went with the ploughman's lunch. Coworker is a very unadventurous eater (as well as difficult to please generally) and had never even heard of a cuban sandwich before. I described the generics of one, and she decided to try it, and she liked it. She really really liked it. Boss had eaten here previously and did not have a good experience then but was much much happier this time -- apparently the tables have been moved a little farther apart so he didn't feel crowded, and he thought the sandwich he ordered was a very generous portion. To my eyes, it looked a little soupier/creamier than I would prefer for a shrimp salad, but he liked the moist factor. My ploughman's lunch was a deviled egg half, some pickle slices, a chunk of cheese, thinly sliced apple, a little mixed greens salad, smoked salmon, corned beef and dark bread, all good to very good. I didn't love the salmon -- but then I never love salmon, it's just not a preferred fish for me; it was fine in its preparation. I also got a shandy to drink and enjoyed that as well -- sort of a very bright & kicky lemon-lime soda flavor with OJ added. All in all, a definite thumbs up, but I'm going to have to get back there and try the less conventional items.
  22. weezy
    Zora -- I saw in today's WaPo online that they're having another BBQ sauce battle. Are they going to let you defend your title against all comers?
  23. weezy
    Thanks -- this is just what I needed to find in here this morning! --- And further to my thanks, it turns out that Luxman doesn't work on my particular GE cooktop (they only work on GE's ranges), but they have recommended Atlantic Appliances 703-455-5447.
  24. weezy
    shirataki noodles give some similarity to pasta and you can find them at the local asian supermarkets. They're basically flavorless on their own and have a rubbery texture, so they are acceptable to some and wholly an abomination to others looking for spaghetti. I have heard of folks mixing the shirataki 3:1 with high protein pasta to get a bit closer to a real pasta experience, but again, is it an acceptable substitute? Up to the eater. You can use mandolined zucchini to layer into lasagna instead of noodles
  25. weezy
    Wrong alley. Needs to move under Virtue Feed & Grain. It's part of what has given rise to the Old Town waterfront zoning dispute.
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