jparrott
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Everything posted by jparrott
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Indeed. Its ludicrously bad marketing notwithstanding, 10 Cane rum has a similar flavor profile (even though it's not charcoal-filtered to clearness).
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Sadly, no. Sorin is good again this year, of course. And Williams Corner Wine, a Charlottesville-based importer/distributor has a winner with their direct import rose from Domaine Rouge-Bleu.
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My two meals at Cochon with a bagful of awesome sherries take my 3:10am-3:15am pining spot. -
Springfield location Burger may have been too tightly packed, as it seized up a bit. Still had some juice, so it appears at least that there hadn't been a bunch of mashing down by the grill cook. Medium rare ordered had a few pockets of (barely) pink, but no more. I fear the grill doesn't put off enough heat to really do medium rare with any crust at all. And crust is win. Grilled onions not grilled enough. Not quite raw, but no Maillard or charring and raw-textured enough to not set on the burger. Sweet potato fries had no evidence of being salted immediately off the fryer. Excellent lettuce and tomato. Colors on the plate superb. Despite all the quibbles, it's still a pretty good burger. If it sucked, I wouldn't bother offering my observations. Would be nice to have a local-or-localish beer on, or something better than Sam or Pilsner Urquell, but I'm guessing Mark has pretty good data on what sells, and on a three-tap system, there's no room for a keg to sit.
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Yeah, I think that's what it says when the request times out. Contesting in person doesn't take forever, and at least you get to see all four walls of the rabbit hole your query goes down.
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Lunch today. Fried whole-belly clams needed a hit of salt right out of the fryer, just like most fried foods do. Not sure if that was an aberration. But beyond that, they were spot-on. Battered fries excellent. Wished I could've had a beer because of the excellent selection, though it does skew hoppy.
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From what I hear very recently, this is likely to be delayed. But the roofdeck is better and better stocked each day, and the food I've had off that grill has been awesome.
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Yeah, that would be my call too.
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+1
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Cook's Illustrated on Wine - Is it trustworthy?
jparrott replied to DrXmus's topic in Beer, Wine, and Cocktails
Only a little. Garagiste does a bit of gray-marketing and a lot of white-market direct buying/importing. Most Garagiste customers are pretty happy with them, although more than a few that I've spoken to caveat that one shouldn't buy unknown wines from them based on the glowing (and long, and in-depth) writeups in the emails. But when they do offer stuff you know (or from known importers), their prices are often very good, though lead times/delivery times are long (they only ship autumn and spring, and usually offer wines before they hit the States, which leads to further delays). -
I can echo most of Mr. Landrum's technical comments on the burger itself. Three other observations: 1. The bun-toasting effect is considerably less than that of In-N-Out. The added fatty crunch of the In-N-Out bun is what I think really distinguishes it. 2. Shake Shack's "spread" doesn't seem to have the same impact as that of In-N-Out. I think this is a matter of the quantity applied, as I imagine the spreads are substantially similar. The lack of a "spread," btw, is where Five Guys goes off the rails for me. 3. The lettuce gets lost. One wilted leaf with basically no flavor. If you're going to leaf the burger, either go iceberg (for crunch), add more leaves (for crunch and flavor), or switch to arugula (which gives flavor, but makes the burger a FancyBurger).
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From July, 2010: This sandwich reads so good on the menu. But the texture isn't a burger, or at least isn't anything like the style of the other BGR burgers. Not sure if there's a good way to get that message across on the menu.
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In other news, a building permit has been let for the construction of an O'Hare Airport-type "Happy Tunnel" directly from Medium Rare's bar/waiting area to the Loire Red section of Weygandt Wines.
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Italian restaurants: stop being awkward. If this is your policy, put it on the menu. Yes, that means people will try to order a half-portion as a main. There are ways of stopping this. But stop making diners divine what the restaurant offers.
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From the review: "Pancetta, fava beans and delicate ricotta impastata sound like a winning score, but the toppings are lost on a crust that clearly hadn't spent enough time in Orso's wood-stoked oven; the base was doughy in the center. A fluke? A second pizza, with prosciutto, basil and mozzarella, was flimsy and white. Like the first pie, it also was served sliced rather than left whole, one of many details I miss from the MacQuaid era. "
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The bit about the pies coming sliced is telling. A Neapolitan pie is still setting up when it comes out of the oven to the table. Slicing it prematurely is the leading cause of soupiness in traditional pies.
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I served my guests a lovely 1:1 dry Martini, on a cocktail napkin with an appealing blueberry color.
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Well of course. It's just that terming these "Classic Cocktails" is what we are fighting against.
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These are what the website terms "Classic Cocktails":
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Sloop Betty - A Maryland-Distilled Vodka
jparrott replied to DonRocks's topic in Beer, Wine, and Cocktails
I'm guessing that they only "bottle" them . -
Sloop Betty - A Maryland-Distilled Vodka
jparrott replied to DonRocks's topic in Beer, Wine, and Cocktails
It's vodka. So who cares? -
I'm out.
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Truth.
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I can't do this Tuesday.
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I'm guessing we'd want to arrive early in that eventuality. But I think I could find a way.