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morela

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Posts posted by morela

    Makoto

    in D.C. & DelMarVa: Dining

    Posted

    Missy,

    thanks for this post! I loved all the thoughtful detail and personality. I want to be better than I am too...

    $59!!? That would be one of the many benefits of drinking green tea.

    Eggspectation in Silver Spring

    in D.C. & DelMarVa: Dining

    Posted

    By the way, what is our definition of chain?  Jaleo isn't a chain, because its people care...

    Ok, that is one of the silliest things I have ever heard.

    So you mean even though a place has more than one outlet, if they "care" they are NOT A CHAIN??

    What is you definition of "care"?

    No. You're right. There's no rationale...

    I'm grumpy.

    Eggspectation in Silver Spring

    in D.C. & DelMarVa: Dining

    Posted · Edited by morela (log)

    I heard that Bob Kinkhead was associated with a group that is trying to build some kind of support network for  independent restaurants and their chefs.  Anyone got any info on this organization??

    Here:

    http://www.ciraonline.org/whatis.html

    What's ugly, though is when a independent restaurant starts to use its affiliation as PR.

    It's like saying 'organic, fresh and family-owned' one too many times.

    Chains are bad, but what's really bad is chains and no alternative. I'm looking forward to Ann Cashion's place in Silver Spring; it will probably take forever to actually open. It freaks me out the way chains can open in a matter of weeks. Need fungicide.

    By the way, what is our definition of chain? Jaleo isn't a chain because its people care...

    Cafe Asia

    in D.C. & DelMarVa: Dining

    Posted

    I'm not really one to bash a place,

    but what the hell?

    The sushi there sucks, the calamari is a soggy fatty mess, the salads are weak, weak, weak and overpriced. Spring rolls aren't any better than 50 places who do the exact same thing. And as far as I'm concerned, service is no balancing act.

    What?! It's true! :hmmm: I'm sorry.

    I like Spices a whole lot better.

    I think * (one star) is right for this place.

    Beat me up. Go ahead and tear me to shreads!

    Good Quality Lowbrow

    in D.C. & DelMarVa: Dining

    Posted · Edited by morela (log)

    The salvadorean street food/appetizer: two thick tortillas (2-3x thicker than a mexican one)' date=' sandwiched together with melted cheese in the middle. If you eat pork, try the pupusa [i']revueltas, which is cheese and little bits of pork. Served with a little salsa and salvadorean cole slaw

    I'm a huge fan of pupusas and propane on a 96 degree day. Nothing like that and a good nap on the sidewalk...

    Where are the best pupusas?

    Young & Hungry, by Todd Kliman

    in D.C. & DelMarVa: Dining

    Posted · Edited by morela (log)

    This week Kliman pushes aside 'migrant workers that shuck, lightning bolts that struck, sewage workers wallowing in muck' and gringos that cluck, and reports on

    two real deal Mexican joints in PG County (La Sirenita in Hyattsville and El Tapatío in Bladensburg).

    "The chile relleno—a smoky, wonderfully firm poblano encased within a light batter and bedded atop a red sauce that intensifies the spiciness of the pepper without bringing any additional heat—has more depth of flavor, more lasting soul, than an entire punch card’s worth of visits to the McDonald’s-owned Chipotle could ever hope to deliver. "

    Klc and Rocks are right, The Devil can't win them all! Devil, take of your mask, you sodium divvying soulless bastard.

    Here it is:

    Mex Appeal

    Hot Fabio Trabocchi Live Online

    in D.C. & DelMarVa: Dining

    Posted · Edited by morela (log)

    morela....you are quite funny....

    are you really fran drescher?

    I'm like a gypsy with teeth and education...I've got soul.

    Mr. Rye, I believe I've met you before...

    I look just like Demi Moore stuffed with goose liver.

    (Don't worry, I'll never wave or come down to the kitchen)

    Hot Fabio Trabocchi Live Online

    in D.C. & DelMarVa: Dining

    Posted

    some of these interviews are like listening to atheletes speak...they are so generic and unoffensive/noncommital in their responses.

    "yeah, were going to go out and play the best we can...try to score more points than the other team..."

    "all of the dishes are good..glad you liked it, all of our customers are the best..."

    I agree!

    Also, so many of the questions overlapped.

    Chefspeak:

    " Looking forward to seeing you this evening! Please wave at me! "

    Preemptive chefspeak in head: "awh shit, we're doing 190 tonight and that stranger from the internet won't leave alone..."

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