Chef Shogun
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Posts posted by Chef Shogun
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Sure, I'll bring one by tonight.
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Grill....heading out the door!
Firefly: 97% (You never know, right?)
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As part of the transformation, there will be a total of 10,000 square feet of banquet and meeting space, a rooftop penthouse and terrace perfect for board meetings and intimate social events, as well as an innovative restaurant, BB&G (Beacon Bar & Grill)-a fusion of four separate and distinctive dining experiences.
Oh good, I was worried that perhaps there would not be enough dining experiances to fuse. Nothing says 'yum' like Traditional Alsatian, Thai-inspired, Afro-Cuban-inflected, Nouvelle-Basque cuisine.
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Of course! Dragon roll! I've never had a bad experiance with their delivered sushi.
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Blast...just remembered I've got an appointment comming in at noon. Have to get her fixed and out fast! This can work...
NO, it will work...
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As is Legal Seafood.
....they sure are! At least in Crystal City.
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This thread reminds me of the trouble I had picking a place to go for dinner when my mom came to help my sister move, and this was during Restaurant Week, of all times! Should have been simple, but was actually quite stressful!
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Alright, I've read this thread, and the linked threads, and I'm still trying to figure this one out. Is it a peculiarity of the Paris food scene? Are places really that suseptable to 'destruction' by a couple extra covers every night? Don't they need the money, or is it possible to survive on a cabal of dedicated but protective regulars? I'll readily accept that the Paris restaurant dynamic is different than that of the US, but my general understanding is that restaurants are generally welcoming of more customers, and especially their money!
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Not sure which is worse, the thread as it turned out, or the thread I was vaguely expecting: Urgent call for help with recipes for crayfish and white worms.
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That's still on?? I still haven't been...alright, going to shoot for that, too!
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I'm not going to be so easily convinced that the food we eat growing up dictates how we eat as adults. Take the eGullet population, for example: there are tens of thousands of members, from all walks of life and differing childhood experiances, and we've all come here with essentially the same baseline appreciation of food. All of these people couldn't have ALL been raised on . My mom, for example, was always decent to very good in the kitchen, but yes, Red Lobster was a 'minor special occasion' kind of place we'd go to as a family (Until the third or fourth time and we realized it kind of blew). It was probably mostly financial, but upper-mid-range restaurants just weren't part of the Shogun Family experiance for a long time. Sure, we had good local 'American' places, but good 'ethic' food wasn't really availible, beyond mid-grade Chinese, and even that was seen as a mild adventure. I probably couldn't have told you much about Thai food, for example, until I got to college, and now I eat that and more all the time!
I think the actual food experiances of upbringing have only a minor role to play in ones culinary fate. May be I'm just guilty of 'a few exceptions spoil the thesis', since the concept seems so obvious. More important, I think, is the realization that no matter what you were exposed to as a child, there is a bigger culinary world out there. You may not be exposed to it at an early age, but knowing of, or at least sensing the existance better things makes you more ready to experiance and accept (And hopefully enjoy) them as an adult. For example, I knew about this mysterious sounding restaurant about a 45 minute drive into the middle of nowhere called "Stonehenge" that my parents would go to perhaps every other year or less, but always came back blown away. I've never been, but even then I knew there had to be something good going on there. Because of that, I am prehaps a bit more curious about 'fine dining' than most people my age. Hey, it's possible! What you don't eat can wind up being as important to your development as what you do, in a certain respect.
-- C.S.
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Ah Spices...whenever I had to watch my uncles cats for a weekend, I'd order Spices. Haven't had to do that for a while, thankfully (Those cats are jerks!), but I do miss the food! To be honest, it's been so long I don't remember what I usually ordered, beyond sushi platters (always tasty), and the curry laksa. Have to see a menu when I get home to jog my memory!
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Pumpkin Ales
in Beer
Chef Shogun -I think you will find that Post Road may be very different from the others.
I just tried it last night at a beer tasting and had a discussion about it with the brewery representative. I noted that their Pumpkin Ale did not have the "pumpkin pie spice" characteristics of other Pumpkin Ales that I have tried. He said that they use real pumpkin in the process while the other breweries use a syrup. He also noted that this was a deliberate attempt to recreate a colonial recipe rather than to brew to a holiday seasonal style.
You know? I kind of noticed that, but wasn't sure if that was the norm or not. I was kind of expecting the 'pumpkin pie spice' (In the "It'll probably be there" rather than the "I do certainly hope this beer tastes like canned pumpkin mix" sense), and was somewhat pleased that it wasn't dominant at all. The other ones go for more of a 'pumpkin pie' flavor, then? Still worth a look!
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Two things:
1. Thanks to everybody who replied to my Ray's posse-proposing. I definately want this to happen, but it's not going to be this weekend, or probably even next. I'm thinking sometime after the Corduroy event. Ideally, the paycheck-week after the Corduroy event! That's up for discussion by the group, of course, but it sounds like people are going away a lot, and early November hasn't come up much in that regard.
2. Anybody up for wine happy hour at Firefly tomorrow?
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Pumpkin Ales
in Beer
Only one I've had thus far, and it certainly did alright by me! Have to seek out more this year, now that I know it's a broader genre.
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I've found, over the course of study conducted during several all-nighters*, that iced coffee that becomes tepid is preferable, in general, to hot coffee that cools. There are other variables, of course, but at work I tend to nurse my morning Extra Large Iced Latte for most of the day!
-- C.S.
* I've also found that hydration is more important to general all-nighter health than caffeination, but that's another thread! Be sure to consult a doctor before starting any 'not sleeping much for a few days to get a lot of coding done' regimen.
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Oh yes, I'll definately be going back there. Seems like a fine spot for after-work drinks in the Farragut West/Foggy Bottom area. Especially the Foggy Bottom end. Sometimes Lindy's or Froggy is what you want, but other times you want a drink in, you know, a glass instead of a bottle and unless I've overlooked something for an embarassingly long time, there's not many places around you can just walk into and get just that.
For now, though, I'm extremely tempted by the Straits of Malaysia....
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Another time, Miss Uptown, another time!
I was at Karma last night, as advertised, and the place made a good first impression. Very chill, nice setup (Standard tables plus a couple of big couches, large glass tables for groups, and a little alcove area), and drinks only about $1 more than they probably should have been! Sat and read a Geek Book (As opposed to a Nerd Book, which I also had) and sipped as good a Martini as I've had recently, and a Caipirinha that easily shamed my ham-fisted and almost certainly yahoo-assed homemade efforts! There was only passing mention of their coffee drinks on the menu, which is the thing that had me clamoring for its opening every time I passed by last year, after the demise of Kaffe du Cafe (Cafe du Kaffe? Don't think I ever had that one straight.) so I hope they haven't lost that part of what I thought was goign to be their angle (Tagline used to be "Where spirits meet coffee" or somesuch).
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The cheese police, they live inside of my head.
The cheese police, they come to me in my bed*.
The cheese police, they’re coming to arrest me, oh no.
* Which, conveniently enough, is where I keep cheese.
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Well, used the Peychaud's last night in a Canadian Manhattan, and thought it performed well enough!
Tangential bitters question: How much is a 'dash'? I'm thinking one squirt out of the bottle (Alright, 'thinking' and 'what I have read and in general observed'), but I was watching the bitters episode of "The Thirsty Traveler" and the Trinidadians were really slathering it on! At one point making a 'bitters on the rocks'! Is this local custom, or how it usually works? I can't imagine drinking it like that.
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I street and....19th street. But it might be 18th. If you're comming by metro take the 18th street exit out of Farragut West and walk towards Penn Ave (Increasing numbers), and you'll go by it.
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Trying to recruit friends and roommates for a happy hour run, but nobody is biting. My roommates can be so useless sometimes! (If you're reading this, sorry, but you know you are!) So, probably off to Karma. I've never been, and have been wanting to try it for a while. Anybody been? You've got an hour to chime in and save my evening if it's no good! I'm on a total wine- and Martini-wanting (Which is odd for me, as I'm not a huge gin fan) thing lately, so the obvious choice is Firefly, but I'm not really dressed for it. Maybe Friday.
So, out of here, to somewhere, at six! Anybody up for a run??
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Other menu items will include Native foods, and a popular favorite, Indian fry bread! Daily.
Woohoo! Frybread!
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This was an interesting thread to read. Began with a relatively straightforward request for the baseline knowledge expected of 'any' bartender, and ended up taking an interesting tangent.
I have to admit I used to be guilty of assuming bartenders knew every drink there was, but it always seemed to end up benignly! I have a couple of cocktail books at home, and when I'm out, I try to order things that I can't make for myself, either due to lack of experiance or ingrediants. So I'll wind up at a bar, and try and think of something I'd like to try that I read about. Usually something along the lines of "This cocktail enjoyed great popularity among officers of a particular regiment of British troops, between May and October 1921, during British rule of Hong Kong, and used a particular variety of liqueur native to the area, and garnished with a flower that is now sadly extinct" sort of thing. I'd do a "Hmm, that sounds interesting...I'll have to try it next time I'm out!" Fortunately for all involved, most of all the bartender, I'd remember neither the name, ingrediants, nor method of this cocktail from outer space when the Moment of Truth came, and settle on something known and tasty! In my own defense, to whatever degree it may be required (Never did actually order any of these things, afterall
), I had never even heard of the practice of 'stump the bartender' until I came here, and would never have dreamt of doing that regardless! I was motivated purely by curiosity! Yes, curiosity and alcohol!I think the take-home message of at least one of this threads tangents is: A little knowledge in a bar situation can be a dangerous thing! There is certainly a point on the drink continuum up to which a professional bartender 'should' be comfortable, and beyond which is the territory of the dedicated cocktail enthusiast. I'd wager (Again, from the perspective of somebody not in the industry) that this point is rather far to the 'left' side of the hypothetical scale, in that there probably not all THAT many drinks, relative to the entire body of mixological knowledge, that are ordered an overwhelming percentage of time. Once again, yes, within the parameters of a particular establishments, or set of similar establishments, and barring things like house specialties.
This doesn't mean that you shouldn't at least try to order what you're really after. As Beans said, communication is important! Be able to describe what you want, and you'll probably get it, if the parts are there. And who knows...maybe someday marachino will become as common as orange bitters!
On a Whim... What are you up to...
in D.C. & DelMarVa: Dining
Posted
I'll be there around 6:20, maybe a little earlier if I hustle.