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Simul Parikh

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  1. Simul Parikh
    Let me add an edit, because said physicist brought leftovers to the clinic and I just crushed half a plate. The big plate chicken was delicious. I'm wondering if these hard scientist guys just don't like picking meat off the bone. That was sofa king tasty. Spicy, but not overwhelming. Some sichuan peppercorns. Sauce is so good. I didn't have any of the noodles, he's right not many. They aren't the fat spaghetti type seen in the laghman. These are wider noodles, about 1.5cm in width, 10 cm in length. It's unclear whether there is a large amount of chicken that just had to picked off the bone, or if it truly was a small amount of chicken. It's really hard getting information from him, without enhanced interrogation techniques.
  2. Simul Parikh
    From physicist that went last night: "Chicken (thumbs down emoji). Too much bone. No meat. Just chopped up pieces of bone and fighting to get flecks of meat off of bone. I was so hungry. I wish they just threw some chicken breast in there. I liked the sauce and the flavors. There was only like 5 noodles. Samsa was bad. Samsa was just huge chucks of inedible fat. The temperature was not cold inside. I'm not going back." Bummer
  3. Simul Parikh
    This is one of the only restaurants to serve Uighur cuisine in the country (there are probably 5 total, from my limited googling, and none in the east coast). I'd been meaning to go to this place since it opened, as it's pretty close to where I live. There have been good early reviews on Chowhound and Yelp and Tyler Cowen, and I was pretty excited about it. It's right next door to Legal Seafood on 23rd St. First impression is that it is absolutely freezing in that restaurant. The hostesses and waitresses were wearing parkas. I kept my coat on the whole time. I ordered a hot tea to start, out of sheer necessity. Unlike a lot of Chinese restaurants, the tea is not free. They also have many varieties of it. This one was their house, and it was $3.50. They don't have alcohol at this point. It was just me, so I couldn't order a whole lot. They are known for their big plate chicken, but it was a lot of food for one person, and I don't have time for leftovers this week, so I'll wait til the next visit to try it. I got the cold spice noodle, which is similar to Hong Kong Palace's Chengdu Spicy Cold Noodles. This came out first, and they give you a lot more of it. It's not that spicy, and honestly, blander compared to HKP. For my main, I wanted something spicy, and so she recommended the chicken laghman. This was a noodle stir fry, there was eggplants, celery, red peppers, green peppers, and large caliber noodles that I guess they are noted for. It was a brownish sauce that was tasty but not spicy in the least. I told the waitress this, and I asked for some chili. She brought a brownish sauce that was pretty darn good, added that umami, and spiced it up a bit. I was really hoping to like this place more. I certainly get their star dish, nor did I try any of their lamb dishes, which looked good. I saw people with the chicken dish, and it looked/smelled great. I'll go again when I have some company to eat with. I'd suggest going when the weather gets better, unless it was heating problem that hopefully will get fixed. Anyone else go yet?
  4. Simul Parikh
    Looking forward to trying! Interesting in Hawaii, that there is this sort of extreme state of food. I felt I was either getting super fresh poke, brown rice, kim chi, and other amazing greens or greasy spoon nonsense like loco moco. Anyway, that place is just awesome ... It just makes you happy. Look at the yelp reviews - basically everything is 4-4.5 stars!
  5. Simul Parikh
    Hmmm... that wasn't the first reaction I got from "bong water"... His recent review of Senor Frog's is pretty amazing, too.
  6. Simul Parikh
    Any food recs for Dillon/Keystone/Breck? Sounds like Dillon Dam Brewery is pretty good.
  7. Simul Parikh
    Scathing review in the Times ... I really like Pete Wells writing. "At Thomas Keller's Per Se, Slips and Stumbles" by Pete Wells on nytimes.com
  8. Simul Parikh
    Is it related to Don Tito's? I heard they were moving into Alexandria
  9. Simul Parikh
    PF You're clearly much more educated and understanding about high end meats and poultry than most, and I completely respect that. Maybe you can tell the difference- I'm not sure if I can, yet, I would like to be able to be to. Do you think most people can tell the difference? Do you think that dishes like curries that are as heavily spiced let these special birds spread their wings of taste? I wonder about that because from my experience when I go to foreign countries - such as India - I know their birds are of poorer of quality - that the cuisine doesn't seem to suffer. The really good cuts and birds you talk about - possibly (maybe obviously) the roasted versions are much better. But when they are curried or fried, does the quality vanish? I've never had a better Indian chicken curry than I have had in India, but the chicken is almost always of less quality. To avoid the monetary commentary, I want to focus on the quality ... Do you (or others) know about the quality of food being so much better when the meat or poultry is better quality? And how do we know places actually use good quality meat and foods? With fig and olive being found to use Hellmans, not actual aioli, I'm starting to not trust anyone. How we do know anyone is actually using high end products, except by their price? Rasika may be the best Indian restaurants in the country, but how do we know their meat and poultry is of high quality? If it is not, is the food poorer because of it? Or, because in the native country they use poorer quality meat and poultry, the authenticity of it is enhanced if they use poorer quality meat and poultry, and is that the desirable ingredient? S
  10. Simul Parikh
    Yeah, that was just me! Everyone isn't derailing the discussion Point taken.. Honestly, though, the chicken posting we got above was one of the best things I've read, so if it took derailing to get to that, I found it to be worth it!
  11. Simul Parikh
    Lucky you!!
  12. Simul Parikh
    Totally agree. The place is fantastic, rarely do you have to wait (at least I never have), and the food is always on point. And, yes, the thigh meat makes a big difference. More places should use thigh meat.
  13. Simul Parikh
    It's a credit to this site that you would repeatedly mention the conflict of interest, yet still let the community know that this place exists and is probably pretty good. I had a tour in 'Nam, and the food seems to be very well suited for a fast casual concept. I'm looking forward to checking it out!
  14. Simul Parikh
    Don- You're saying without any information other than a glass full of wine, you can often identify that much information? I want to see this in action!
  15. Simul Parikh
    Don- You're saying without any information other than a glass full of wine, you can often identify that much information? I want to see this in action!
  16. Simul Parikh
    Do they have any good lunch specials, like not the typical Chinese-American stuff? Gonna stop by today after buying ski boots... -S
  17. Simul Parikh
    I bet most people couldn't tell in a random taste test - Perdue vs a whatever fancy artisanal bird - but I guess like that really good post by johnb says, it's so much more than that. And I guess when we go into a restaurant, we aren't doing random taste tests. That would be sort of a neat experiment, but it would be a flawed one, because we are humans. Say in a randomized, blinded taste test the Perdue bird tasted as good or better... I still don't think all people would then choose the meal prepared with the Perdue bird. I think to a lot of people, the story matters, the cost matters, the treatment of the animal matters, and it makes the food taste better and the experience more richer. And, I think that's okay, especially for those with a lot of money. Some people like books on Kindles, while others swear it's just better to hold and feel the pages of a book. The words are exactly the same, eBooks are cheaper, but there are readers that just won't read on an eBook. I'm not one of them, but I totally get what they are saying. I'm sure with my palate, there are some macrobrewers that could produce a really good double or imperial IPA and I wouldn't be able to differentiate it between Pliny the Elder in a glass in my living room, if you didn't label them. But being in Sonoma County with my little sister, having pizza at Russian River Brewery, drinking that beer ... senses be damned, that is one of the best beers I've ever had, and I bet you'll think so, too, if you were there with company that you love. I like skiing out west at many resorts, and there are places with better snow and more skiable acres, and it's objectively people rate many of them as the best places in the world to ski. But, if I could afford it more often, I would go to Vail the majority of the time. It just "feels" better. The snow might not be "as good". It may be a bit smaller. True ski in and out is a bit harder to find. But, the place is absolute magic, and it doesn't matter what's objectively rated better, it's just the most magical place on earth. I do love the discussion, I don't think it's tedious. I think it would be really interesting to have these tests and experiments, but I would hope people wouldn't change what they do, at least completely, based on the results. Context and the experience and the story matters... Otherwise, what are we?
  18. Simul Parikh
    I also appreciated: "I might eat there again if I find myself in that area on a Sunday night when many other places are closed." That is the exact time I go to Overwood... S
  19. Simul Parikh
    Fair point, JoshNE, but when a place calls itself "approachable" with those prices, some people may want to debate that. You're right, though, without tasting it, not a fair fight. I have a hard time believing a $56 roast chicken will be "worth it", but it may be! I just might never give it a chance, since I'm sort of cheap and would need loads of people saying it was amazeballs before I'd try it...
  20. Simul Parikh
    What do they do for happy hour in Arlington ?
  21. Simul Parikh
    Went here .. Didn't love it. I got the chicken thighs you mentioned. She got what she thought would be shredded pork rice platter, but got a pork chop instead. The chicken was chewy/soft, just not the right texture I was thinking. Her chop wasn't bad. We didn't try the pho. I ate the left over chicken in the evening, and it was pretty good, just not worth to come again. I don't know... It's cliche to say, but after having eaten a lot in Nam, I just can't find places that match it here. Maybe it's the sauces, maybe the meat is different. I'm pretty turned off by Vietnamese food in DC these days. The place was super interesting, clientele wise. My friend was the only white person. Everyone else was Central/Latin American. Only in Northern VA is the Pho house filled with Spanish conversation!
  22. Simul Parikh
    This place is good. I hate admitting a chain is good, especially being a lover of Barcelona - the city. The food is good, the service is good, the ambience is good. It's reflective of the great places in Barcelona. It's better than Jaleo. Haven't been to 100. It's more expensive then equivalent places in Barcelona, but you save on transportation costs. It's one of few chains I'd rank as high. People should go and give it a chance.
  23. Simul Parikh
    Trust me when I tell you this, the decrease in medical malpractice has much to do with the more recent instruction of apologizing to patients, NOT ADMITTING GUILT, but saying you are sorry about bad things. This is now taught in medical school. Don't say you did anything wrong, but be a human being, for chrissakes. This guy Galy, at the end of the interview, renounced his humanity. Apologizing for media misrepresentation??! Come on... The legal system does not care if you say sorry or not. But human beings do. Jeez
  24. Simul Parikh
    I heartily disagree. As someone said above me, an apology goes a long way in the litigious United States. Many medical malpractice lawsuits are avoided when people apologize. It's not that you're admitting guilt. People don't need that. They need the apology for an adverse outcome. It sounds like litigation is ongoing currently. If the client saw this, it would make them even madder. If they saw an apology for the adverse outcome of being sick, they may relent. They may not. But, in no way, is an apology an admission of guilt. "I'm sorry people got sick. The facts of the case will show that we aren't at fault, and I assure you we weren't, but at the same time this is quite unfortunate." Similar to, "I'm sorry the treatment didn't work. We followed best practices, and the facts will bear out that we aren't at fault, but I still feel bad that the patient suffered." Sometimes you don't have to follow a script - sometimes you follow basic decency and things may work out. Or not. But don't be a jerk.
  25. Simul Parikh
    I've looked and there isn't a regional food website like this It has become my go to, even for out of town dining Way to go, Don. Here here
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