razzar
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Posts posted by razzar
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I certainly hope this is not cumulative.
2,661.75 glasses of chocolate milk. Of course, I'd probably drown first.
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Why does anyone buy whole carrots that have already been peeled ?
We buy the bags of the "baby" carrots - the cut/trimmed/peeled carrots as snacks for the dogs.
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You don't say where you are in Manassas, but if you're close to "Old Town" there are several places to eat-- Okra's for some Cajun. I'm not going to make any claims for the authenticity of this place, but we really enjoy the food (and the space, we're there at least weekly).
Carmello's/Little Portugal purveyas an unusual combination of italian and Portugese food. (Manassas has a relatively large population of Portugese background). Fancier than Okra's.
Attached to Okra's (owned by but kinda-sorta separate from) is Foundation. Also on the fancier side. A good feature of this is the "Chef's Bar" where you can sit and watch/talk with the chef as he prepares your dinner. 5 or so course tasting menu, with wine pairings available.
There are also a couple of Thai places in the Old Town area, whose names escape me now, but one is adjacent to Foundation. (Manassas Old Town is small).
The Manassas Farmer's Market is located at the Loy Pavilion (next to the VRE station). Usual collection of vegetables & fruits, plus some small chicken and pork producers. Nothing as fancy as the Dupont Circle market, but we enjoy going there.
As for Manassas area grocers - not too familiar. But there are Wegman's off Rte 28 and Waxpool Rd near Ashburn and in Fairfax City.
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Jim, I always enjoy your notes. And, FINALLY, I had a wine that you have tasted and written about - the "La Garrigue." While I can't describe it like you did (my tasting vocabulary is severely limited) I agree that it was a very nice wine that went beautifully with the grilled (unmarinated) lamb chops we had that night.
Thanks again for the notes.
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Wine clubs
in Wine
That is an interesting view that I hadn't thought about. I'll try and check (somehow) but I don't think that the Celebrations club is one with a multi-state warehouse network. The last shipment I received (just the other day) sure seemed to come from CA (it took five days with the itinerant dart sharpener by ground transport).
Sorry about your phone call with the VA authorities. Are you sure the call didn't come from FedEX?
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Wine clubs
in Wine
OK, I'm a little confused. I live in Virginia and belong to the Celebrations club mentioned before. I get the wine shipped to me each month. But jbonne's mention of the half bottle club had me interested. Unfortunately, that club does not/cannot ship to Virginia. Why the difference? Is it because under the Celebrations club, the "title to the wine passes to the buyer" in California, and therefore I'm shipping it to myself? (The half bottle club pages do not have a similar disclaimer.)
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We use the Wine Club of California and Italian Wine Club. Web address is www.celebrationswineclub.com.
There are various combinations and permutations available either in California wines or Italians wines. They ship 2 bottles per month.
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Bills,
Interesting notes. But what characteristics are evident (or lacking) when you say a wine is "dead"?
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"Wiftiness" is akin to being scatter-brained, at least when I use the term. I always thought the term came from a whiffle ball and it's connection to air-heads.
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Welcome to the area.
Did a quick Google search and found these markets with a range of olive choices:
"Alexandria, Mediterranean Bakery, 352 S. Pickett St, 703 751 0030, 18 varieties
Arlington, The Italian Store, 3123 Lee Hwy, 703 528 6266, 8 varieties or more
Falls Church, Mount of Olives Market, 3405 Payne St, 703 379 1156, 6 varieties or more
Falls Church, Aphrodite, 5886 Leesburg Pike, 703 931 5055, 4 Greek varieties or more"
Can't really vouch for any of these, but they should be a start.
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Stretch,
Thanks for the write-up. I really wanted to go to this, but I could not convince the "+1" to come. The food, as you say, looked delicious.
Any notes on the wine pairings?
Do you think any of these dishes will make their way onto the "regular" tasting menu?
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I, too, was surprised at that post. There MUST be something else going on. Ray's isn't a big enough space to allow for such things as "standing reservations" (as I understand the term).
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Congratulations on finishing and in such a respectable time too.
That is an accomplishment you can be proud of.
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I wonder if this is some kind of reaction to the Dining Guide?
It seems like the people who were complaining today were looking for "service flaws" so they could complain about the ratings given out in the Guide.
As in the complaint about the fruit fly in the wine glass at Citronelle -- who watches the person cross the room to rectify the complaint?
If I (rarely) have something removed, I don't watch the disposition.
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I must agree with the Minister.
If you want high end decor, go to Charlie Palmer's.
If you want high end (i.e., in quality) steaks, go to Ray's.
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Maybe "squadbreast" is really squab breast??
And I think the lamb loin "PH" refers to his earlier restaurant "Piet Huysentruyt"
And, I agree on the beer list. It looks great.
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(does sweet potato pie go with steak?)
Sweet potato pie goes with anything.
And it's great for breakfast.
Now, back to the topic ...
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I'll admit to "devilled ham" (or some such potted meat product), on crackers. sometimes with relish.
My wife leaves the room.
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I think I would include Dorothy Sayers' "Montague Egg" stories, too. Not strictly "food" related, but Egg was a wine saleman and that usually figured in to the stories.
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Great description and great pictures of what must have been simply amazing food.
Those of us who have to live vicariously thank you.
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The last regular magarita I had there (no more than two months ago) was about as bad as the railiest rail one at sports bar in middle America.
Locally, I might try private schools in Alexandria! I miss those treats from Fourth grade.
Now, now, be nice. How else do you get them calmed down for grammar class??
And they all said it was "yucky." Maybe it was carryout from Rosa Mexicano?
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I'll admit when I made my earlier posting that I was a little torn.
Part of my original post was based on the thought of how such wonderful food can come from this itty-bitty little place; that is part of the charm. (I know one has nothing to do with the other.)
Mr. Klc, your answer allays some of my qualms. (I was considering Jose Andres when I wrote the earlier one and I know he has made a success of expansion). I hope Mr. Landrum gets richer than Croesus.
And if he ever does expand, can he come to Prince William County? (Please, please)
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Just a note of caution.
My mother made scrapple. Once. It was 'fresh," with just the right amount of spices. It was very tasty.
But it turned out GREEN. From the type of cornmeal used? From the sage (or other herb)? I have no idea and I was afraid to ask.
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What would be really nice is if Michael could attract some backing and support to help him spread his concept, vision and sense of community beyond the present location.
This may be an unpopular sentiment, but I'm not too sure I like this idea.
OK, I've only been to Ray's once, but it seems that what makes it so special is Michael's personal attention to what's being prepared, served, etc. If he opens up multiple locations, wouldn't that level of personal attention be sure to decrease?
Ideas for "cheffy" pork dishes
in Cooking
Posted
Thank you for this recipe. I blatantly ripped it off for dinner yesterday and it was delicious. I'm looking forward to the leftovers too.