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Sthitch

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Everything posted by Sthitch

  1. Sthitch
    It is a Palm Bay wine, it should not be that hard to find - the Palm Bay site says that MoCo has it, as does the way over-priced Fern Street and a place called Cornicopia in SE, or you could just ask someone that deals with Palm Bay to get you a case.
  2. Sthitch
    If you are going follow the other lemmings and use a star system I believe that the way the San Francisco Chronicle does it is the most helpful. They give an overall number of stars, but then they break that down and give ratings for the food, service, and atmosphere. I would add wine list/drinks program as well, since not everywhere they review has a liquor license I understand why they would not include it, but it would still be helpful.
  3. Sthitch
    The Philip's Cafe near my office makes a grilled cheese without butter - it is even more disappointing than learning that there was no Santa Claus...
  4. Sthitch
    Travel costs have a negligible impact on the price of wine, a single refer carton packed filled with wine costs pennies per bottle as for environmental costs you probably consume more energy driving to and from a vineyard to pick-up a case of wine then it takes to put a case of wine on a truck in France, drive it to the port, ship it across the ocean, and then drive it from New Jersey to your distributer. Over-road trucks and container ships are very efficient per pound of freight, a car is not.
  5. Sthitch
    I can assure you that if Parker gave it 98 points it is hardly "old world."If I have an opportunity to try the mentioned Black Ankle I will try it.
  6. Sthitch
    Yes, we were given it as a gift from a Charlottesville Realtor - it was drinkable, but several notches below Gruet which you can get at half the price.
  7. Sthitch
    Joe, we have far different tastes in reds, you like them big and voluptuous while I like them a bit more reserved and elegant. For example you like Amarone, while it is not my favorite my tastes in red lean more towards Pommard. Reading your write-up of Octagon and seeing the examples you give of the wines that RDV is tasting their wine against I can assure you that they are wines that match my taste – I find Caymus to be over-ripe and over-extracted, and without knowing the 2nd growth I am going to lean towards the belief that it has been overly Parkerized (unfortunately most of them have). I am happy that you like the wines and advocate for them, there are different wines to satisfy different tastes. But you also did not answer my challenge; I am looking for a drinkable white from Virginia or Maryland.
  8. Sthitch
    From what I have tasted locally, I really do not think that I am missing much - I am a fan of cooler climate wines for instance right now I am rehydrating from my afternoon workout with a glass of 2003 Domaine Follin-Arbelet Corton-Charlemagne (it has been a long week). I might start to get excited about more local wines if one of them would produce a drinkable white, no not a Corton-Charlemange, that is not possible outside of Burgundy, but something dry, medium bodied, with no more than a kiss of oak, and a modicum of complexity, oh and not charge me what I paid for the wine I am drinking now. A clue on what I meant by PM, I was drinking Champagne.
  9. Sthitch
    I thought that cupcakes were the next doughnut. There was a strong donut trend that started after Krispy Kreme went public in 2000 and places like Doughnut Plant developed a cult following well before Magnolia did. Not to mention the whole L.A. doughnut culture.
  10. Sthitch
    If star ratings mean anything to you Chicago Magazine awarded both Everest and Tru 4 out of 4 stars.
  11. Sthitch
    This is sounding more and more like a sangria wine.
  12. Sthitch
    Here I sit drinking the last glass out of a bottle of Henri Billiot Brut réserve and remember why the only local wine I will drink is made by Jeff White - then again he has the sense not to grow Chardonay, PM, or PN in this climate.
  13. Sthitch
    Those sure do not look like diner prices.
  14. Sthitch
    Read his whole write up on the baked wings, once you do I think you will ditch the flour. I do not follow his sauce recipes, just his cooking methods. By the way his method for making risotto works very well.
  15. Sthitch
    That is just the name of regular Frank's that is available in almost every grocery store.
  16. Sthitch
    Kenji Lopez-Alt, the evil genius that runs the food lab at Serious Eats has come up with three different wing recipes that can be a bit time consuming, but are worth it in the end. The traditional fried method he calls for confiting the wings first and then letting them cool and frying them again. The slow oil bath draws the collagen to the surface and produces a wing that has the crunch of being breaded, but without the sogginess. The second method is for baking the wings. Here he calls for them to be dusted with salt and baking powder then allowed to rest in the refrigerator for at least 8 hours before baking them. So far my results from using this method have been nothing short of astounding, the wings are almost as crispy as the confiting method and without the added fat. The third method does not really work with a thin sauce like Buffalo, but is great with a thicker sauce like a Korean wing sauce. For this method the wings are dipped into a flour/cornstarch batter before being fried. To prevent gluten from forming in the batter he calls for using vodka instead of water – it works like a charm. Like the other two methods this has worked beautifully each time I have tried it. The recipe is for frying cornish game hens, but I have always used it for wings and it works just fine.
  17. Sthitch
    MediterraFish in the Mosaic District has them.
  18. Sthitch
    Have they improved? When I had one last year it was worse than what you get at Ben's - I honestly thought that it was impossible to get worse, but they nailed it. The bun was stale, the sausage was overcooked and chewy, and the chili tasted like it came from a can, and not even on par with Hormel. I still do not understand the facilitation with the sub-par food that Ben’s puts out.
  19. Sthitch
    The way the weather forcast is looking for Friday we will not have to worry about the sandwich providing the "watering"...
  20. Sthitch
    Save the nouveau restaurants for dinner, for lunch get some classic New Orleans flavors packed into a loaf of Leidenheimer bread at either Parkway or Domilise. If you want something a bit more fancy hit Galatoire's for some old school Creole.
  21. Sthitch
    Go induction, it incredibly efficient (about 85% efficiency rate compared to gas which is in the 40's), will boil water faster than either gas or electric and when the power is off just like gas the heat is gone. With the Thermador Freedom you are not even limited by burner size.
  22. Sthitch
    I think that they have managed to make the Omagasi much more approachable to non-Japanese diners (or those already inclined to traditional Japanese food) without dumbing down the experience.
  23. Sthitch
    Not always, the fish portion of this looks quite a bit like what we had.
  24. Sthitch
    Was that off of Rockville Pike behind where the White Flint Metro is now?
  25. Sthitch
    Was #8 Bonito or Artic Char? I thought that it was the weakest offering of the night. Yes, I did get my money's worth! We were drinking $100+ bottles of Sake, so the price is not representative of what most people would pay. The scallop was delicious, plus the Tokyo style omlet (made with ground shrimp) that I got when I asked for dealers choice on my last few pieces of sushi was the best egg dish I have ever eaten. I think that I am going to have to make another reservation soon.
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