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jparrott

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Everything posted by jparrott

  1. jparrott
    I was attempting to refute the statement, "It's cultural," by probing to what culture the poster was referring. Certainly not any Chinese culture I've observed in situ.
  2. jparrott
    Hmmm. I don't even get a batted eyelash when I buy stewed intestine-on-a-stick on the streets of Mong Kok. (It's delicious). Of what culture do you speak?
  3. jparrott
    DanielK gets the pony. If you want to think I'm a rube when I walk in the door, fine. But don't make me beg, cajole, or (especially) guess beyond that.
  4. jparrott
    Which. Is. Fine. Just give people both menus, in translation. The secrecy is the symptom of the fear.
  5. jparrott
    Sure sounds like fear to me.
  6. jparrott
    Have two menus, that's fine. The secrecy is the issue. The secrecy is the evidence of the fear. And the fear is bullshit.
  7. jparrott
    This is bullshit. Restaurateurs, if you stopped being scared of your patrons, you'd be better at your jobs.
  8. jparrott
    But the fact that you have to beg and plead and organize and cajole at almost every establishment just to get a look at what's on the other side of the fence is, frankly, bullshit.
  9. jparrott
    I want a pony.
  10. jparrott
    I want a pony.
  11. jparrott
    Might.
  12. jparrott
    Last Tuesday, all the 4-tops were taken by 6. I didn't see a ton of folks coming in, so (on Tuesday) you might get in second seating if you got there by 6:30. YMMV.
  13. jparrott
    i think you should change your name to Don Plotnicki and try to set up a Tom Sietsema/Robert Sietsema-type dialectic.
  14. jparrott
    Proof, Fiola, PS7s down that end. Jack Rose is an option farther west.
  15. jparrott
    That may be a tight budget, but the Tabard Inn has a few rooms that can accomodate these sorts of events.
  16. jparrott
    But the key point in my screed above is--the BBQ at Lexington is freshly chopped--it doesn't have time to stand around, re-twist, congeal, or any of the other flaws of steam-table Q.
  17. jparrott
    Hambone stock from the remnants of a delicious NC country ham. Also prepping for cumin lamb.
  18. jparrott
    Molasses isn't corn syrup. It is a by-product of cane sugar refining (occasionally, the word is used to denote heavily-reduced syrups of sweet sources, such as pomegranate). Barbecue, especially ribs, is really hard to hold for service. The finished product of well-made BBQ is essentially the same as that of a braise, but there is no braising liquid in which to rest the meat and provide some hope for liquid equilibrium between the meat and its immediate surroundings. So it dries out. At the same time, the gelatin in the meat (from all of the collagen that has broken down) is cooling and getting firmer and redistributing in the meat (or the meat is being held under steam which may be causing too many of the meat fibers to stay twisted or continue to twist). Same for the fat--either congealing or being melted away by steam. So it may be that barbecue is not the culprit, but rather the modern day barbecue restaurant, that tries to do 10 kinds of meat with 8 kinds of sauce and be all things to all people. As a counterexample, consider Lexington #1 in Lexington, NC. Shoulders only. And chopped to order from shoulders that just came out of their pits (remember to order extra browns!). Night and day.
  19. jparrott
    No dice at Super H Mart in Fairfax this afternoon. Also no Thai basil (which may be a thing right now--Grand Mart in Centreville didn't have any either).
  20. jparrott
    Thin sliced/shaved bits of lamb (for making Uyghur dishes like Cumin Lamb). Any help? Obviously, I can do it myself to a first approximation if necessary.
  21. jparrott
    Having done a lot of yum cha in Hong Kong about a year ago, almost none of the good places use carts. So carts in and of itself are not an indicator of "proper" yum cha. That said, A&J is Shanghainese by way of Taiwan, so it is different food.
  22. jparrott
    It is real, white cheddar. Actually bought a couple different ones and tasted them--the less appropriate one went on the board for my guests, the more appropriate one got grated for my grits.
  23. jparrott
    Grits, bought from the Portland (OR) farmers market. Simmering in pork/chicken ("ramen") stock, then will hit with a bit of grated cheddar. All that to serve alongside the Kenji pork-belly porchetta from last month.
  24. jparrott
    KN speaks the truth. Old Cairo (in the same shopping center) is the only place I know of in the area that does koshary. And they do it well.
  25. jparrott
    What Don said. An excellent alternative to Papa Domino Hut, nice people, a half-decent beer while you wait for your takeout order.
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