FunJohnny
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Posts posted by FunJohnny
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it's alright alacarte - i'm gonna go with the hypothesis of nomads with milk stored in sheeps stomach for accidental discovery.
but then what of blue cheese. who said, "ah damn the cheese has gone moldy, let's eat it anyway"?
Well sure. The cheese was stored in cool caves during the summer because it kept longer. Probably most cheese became moldy and they were used to eating it in whatever condition. This mold just happened to taste better. And so an industry was born....
Or maybe it was just some color-blind Frenchman
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Add to the Sequoia negatives -- Eurotrash magnet. At least at the waterfront bar on Fridays & Saturdays during the summertime
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Second the motion for a bio. You mentioned the Broad Street Grill -- a place that opened to such great expectations and that has now sunk to a non-descript road house. Were you the first chef there?
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Pinotage is a grape all to himself, a hybrid of Pinot Noir and Cinsault, but not a blend. 90% of the time it blows. The G.B. Pinno however is a tasty little quaff.
Food for thought.
Yeah I thought Pinotage was a separate grape variety, although it sounds like a blend. Anyway, Jarad, save me a glass -- I'll be right over.
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Incidentally my first sandwich (the Mufaletta) since I started on the South Beach Regime. Commiserated with Jared who is still on phase one, but he lived vicariously through my enjoyment of real bread
with some tasty viands in between. Since I had already decided to call it a day as far as the office was concerned had two glasses + two tastes off their wine listSo, who's not on South Beach Regime? Is it working?
I usually call it 'today'and head to the 'office' after at a minimum of two glasses...
Me too, but age has taken its toll...I'm on an incentive program -- the thought of Happy Hour gets me thru. H'mm I think Nectar is on the way to Yanyu.On the South Beach -- it's more of a lifestyle change than a "diet". I'm freakin' scarred of getting diabetes (call me a Hypochondriac), but that would put a major kink in my party. Less danishes = more wine!
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Cool -- I'll be with another couple and my wife will be the only Asian at our table, so stop over and say hello. (I'm coming from the office, so I'll be over dressed -- Gray suit/yellow tie) Love to meet some fellow eGulleteers!
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Second what's appeared opn this and the other RW thread re: Mendocino. Went there for lunch yesterday, solo so I sat at the bar. The RW lunch menu is simple -- soup or salad/sandwich/dessert, but everything on it is innovative without being fussy. Incidentally my first sandwich (the Mufaletta) since I started on the South Beach Regime. Commiserated with Jared who is still on phase one, but he lived vicariously through my enjoyment of real bread
with some tasty viands in between. Since I had already decided to call it a day as far as the office was concerned had two glasses + two tastes off their wine list. Someone else mentioned the Diamondback, and that is indeed lucious. Also had the Turley Zin, and was offered the last of the Parradux Zin (yum, but it's a blend). Wasn't too crowded, but still worth calling ahead to ensure a seat.Tonight on to Yanyu!
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I would love to have concrete floors with a drain and a spray hose in my kitchen.
Actually the typical kitchens in the small towns and villages of Malaysia (and I suppose a lot of other places in the tropics) have this feature. Also no exterior wall so you can sluce right out into the gutter/drainage ditch outside. Of course, you could expect to entertain the occasional monitor lizard, python or other snake, but they would help discourage the large hairy spiders from visiting.
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Yes, Thank you dbortnick! We are all looking forward to checking out the new and improved Poste.
At Mendocino Grille and Wine Bar we have the whole menu available for lunch and dinner for restaurant week, (there are a few items with a small supplemental fee) but for those of you who have been wanting to come in but are on a tighter budget, it is an amazing deal. We did the same thing last time and it was really well received. Enjoy!
Are reservations required for lunch? Even if I come solo mio?
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Mrs. Busboy, though she makes a bastard version that includes cucumber juice (it's as close to a mojito as most things called martinis these days are to the original cocktail). Brutally refreshing.
Mojito with cucumber juice? Interesting. How about a smoothy with yogurt. Hmm.. yogurt, mint, cucumber -- that would make it a Mojito/Raita
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I'm not the world's greatest authority on Mojito's or any other mixed drink, but see the thread on Yuca: http://forums.egullet.org/index.php?showtopic=44089 (I still haven't figured out how to put the actual URL into a word the way all the other eGulleteers do
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Popular lore has it that this is the only place Pres. Bush has eaten in the city. Despite that, I recommend them!
I think the other recommendations respond to the Taco issue, but just for the record, W. has dined at Mortons Steak House on Connecticut Ave. My brother is a waiter there and reports he's a generous tipper.
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Everyone looks glum. "I must console myself," Marcella says. She orders a Jack Daniel's.
'Nuf Said
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Wine(s)?
Edited to add: Sounds like a great evening. The fish dishes looked marvelous. Not surprising that your guests didn't concern themselves with comparing one salmon dish with the others -- probably just living in the moment
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Bells on M St NW near 18th. Good selection of Californians in general -- Zins change often so don't know if you'll find what your looking for in one visit, but worth a shot.
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Good News -- the space for a video rental store near my house in Northern VA that recently moved is being converted into a Vietnamese bakery
and a law office 
. Ok, so its partially good news... -
Just to amplify what was said elsewhere in this thread -- I think one salts pasta water because that way the pasta will absorb the salty flavor. Once fully cooked, the pasta is saturated and won't absorb any additional flavor. So if you think salt is a needed additive for flavor's sake you need to have the cooking fluid salty. For those of us with blood pressure or other circulatory issues not a good idea, but over time, and with better drugs, I've kinda struck up a compromise -- I add a little bit and tell myself its salty enough
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We tried the Dry-Aged beef from Wegman's for dinner last night and it was damn good.
Note: Whole Foods has started to sell dry-aged beef as well. It makes a big difference.
Which Whole Foods?!
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Yanyu update - This new e-mail came in today:
Dear All,
Due to great demand from our royal customers, yanyu Restaurant will serve full weeks on restaurant week festival. We will open on Monday the 26th of July instead, to serve dinner. Also, yanyu executive chef - Jessie Yan will design a 3 course menu(as restaurant week menu) with choices along with the menu that I send out on last week. So, you will presented with 2 special menus on the night to review and make decision. Even more tempting right?
Yanyu business hour during Restaurant Week will be the following
Lunch Hour
Tuesday To Saturday 12:00 noon to 2:30p.m.
Dinner Hour
Monday To Thursday 5:30p.m. to 10:30p.m.
Friday and Saturday 5:30p.m. to 11:00p.m.
Sunday 4:30p.m. to 10:00p.m.
If you need further asistant please feel free to call the restaurant and ask for the Manager - Yennie. We will be happy to assit you. Hope to see all of you at yanyu.
Have a wonderful weekend.
Regards!
What about those of us who are commoners?
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The article in the Washington Post suggested the pig be cooked with the head on. Beats me what you do with it afterwards -- except for the jowel meat. As for the trotters, why not leave them on while you cook the rest of the beast -- then you'd have smoked hamhocks that could be lopped off with a saw.
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Also "muzz."
is "mutz" better?
For some reason I prefer "mozz."
But I'm on heavy antibiotics this week & will likely disavow all of this next week.
Don't stop saying "muzz," context is everything & it always works well in your posts.
Out of context, it just makes me think of those rotting peaches. But that's my problem.
Yeah, but Mozz is a convenient abbreviation for those of us who can't remember how the hell to spell mozzarella (I just googled to make sure I've got it correct here.)
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To all the X-Treme folks out there, heres a great site for ya.
Never though I'd have a chance to link Maddox!
Hilarious!
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Last Tango In Paris. 'nuff said. Unless to ask.... was it Plugra?
I was reminded of the motto printed on the little pats of butter we had in my college cafeteria, "It's better with Butter!"
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Not really a food term, but related: My pet peeve is the inquiry (from an impatient waiter, usually) "Are you done?" Unless they've laced my food with arsenic, or there's enough fat to instantly clog my aorta, I'm never done in a restaurant. When my plate is either completely void of food, or I've placed my utensils on its edge neatly, then I have FINNISHED!
On the other hand when I dated a young lady from Helsinki, she would always look up when receiving the proper inquiry as to the state of her degustation and nod affirmatively. Poor thing nearly starved to death.
Pricey produce prohibits purchases ....
in Kitchen Consumer
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Yeah -- In Northern Virginia with its ethnic diversity we're fortunate to have our pick of geographic food shoping -- everything from Lebanese Halal butchers (great lamb!) to Latino within easy shopping distance. The Latino market, for instance, has lemons and limes for a fraction of what Safeway charges. The Asian markets, either Korean or Vietnamese, have great produce that's fresh and cheap, although maybe not the selection that you can find at Whole Foods.