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KOK

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Posts posted by KOK

  1. And if you forget to drink water, have someone bring you a strong Bloody Mary in bed when you awake and just stay buzzed the whole day.

    The Romans had it right, hair of the dog all the way.

    I will also recommend this treatment as it's always been my assertion that you cannot be (much like being pregnant and not being pregnant) drunk AND hungover at the same time.

    Thanks,

    Kevin

  2. Not to gloat but I have a bottle of Inner Beauty in my fridge. Probably the only reason is that my daughter can't eat anything spicy anymore and I can't bring myself to consume it in front of her. My first taste was, "WOW!"

    I have a jar of Luzianne Creole Mustard in the fridge and two in the closet. I fear in a year or so I may have the only one left as it seems it is no longer made.

    If anyone knows of a source, I'd be grateful

    Thanks,

    Kevin

    http://www.outdoorhomegoods.com/product/0iiiilvdp8.html

  3. ....  I end up being seated by the bathrooms because I'm underdressed and don't have a $200 blow-out .....

    Color me ignorant but what's a "$200 blow-out"?

    Agree with 2 Amy's. Near the erstwhile Eastern Market is Mangialardo's, a very good hoagie shop. It's Mon-Fri only, I think at 13th and Penn SE. Get the G-Man on a hard roll.

    Thanks,

    Kevin

  4. I am glad that you posted about your experience so others may learn (be warned?) ... this being said ARE there any good/great Italian restaurants in the Mclean, Vienna or Tyson's Corner area? 

    The only one I've found so far that I like is Fiore De Luna in Great Falls and I hear that the new owners took it over about 7 wks ago so I haven't tried it under the new ownership yet.

    Friends of ours are getting married shortly and I would like to take them to a "non-red sauce" Italian restaurant that is good and local and NOT in DC.  (No Not Maggiano's either please!) Something with a nice garlic or cream sauce with a variety of toppings/sauces or choices would be wonderful.  Just say NO to marinara.  :laugh:  If you know any places that is semi-romantic please let me know.  Prefer Vienna or points north in VA no Alexandria.  Thanks everyone.

    I have always heard very good things about Da Domenico (link below). It's been in Tyson's Corner for ever, though in all my times passing it, I never actually saw anyone go in or out.

    They do have some red sauce dishes, but also garlic/cream/wine sauces. If you haven't already sussed it out and written it off, it may work as it's nicer than chain type places and even mom & pop red sauce places from what I gather.

    Thanks,

    Kevin

    http://www.da-domenico.com/index.html

  5. Ciao All,

    In gastromic preparation for our upcoming cooking trip in Italy next month, my husband and I have been selectively trying out some of the Italian restaurants nearby. Some fancy, some modest, there are some little charmers but there are many mediocre ones in DC. Our experience at a highly recommended place last night made me want to cry, and I thought I would throw it out to you guys for feedback and suggestions.

    Many of my Silver Spring friends have suggested Sergios Ristorante Italiano in the Hilton on Colesville Road. It sounded strange to me that a good restaurant would be in a chain hotel, but I'm willing to brave many things for a good meal, so off we went.

    The evening started out pleasantly enough. The waiter greeted my 3-year-old and I, singing in Italian, and showed us right to our table where we waited for my husband. We were served water but my son's glass had lipstick on it. Not a big deal, it was replaced right away when I brought it to their attention. My son happily and relatively quietly played with a few toys.

    My husband arrived 10 minutes later, about 6:50 pm, as a few other diners also started to arrive. There appeared to be two waiters and a busboy and about 5 tables at the time.

    We ordered quickly, knowing that when a kid is ready to go, everyone must go when you're at a white table kind of spot. We ordered one glass of wine, a special zucchini and mozzerella appetizer,  two special raviolis of the day (mine shrimp, his veal and mushroom) and plain ziti with butter and cheese for the kid.

    Within 10 minutes, out came our appetizer, wine, and the pasta for the child, for which we were most grateful. Smiles all around, more singing, fresh ground pepper. I was beginning to like this place, despite it's odd basement of a hotel location.

    But then, the music stopped.

    After nearly an hour and several nervous glances at our table by our waiter who never came over to check on us or respond to my attempts to flag him down, we were served our lukewarm pastas on hot plates. If you've worked in a restaurant, you know what that means--they'd been sitting under the heat lamp.

    To be fair, during that hour, about 10 more tables showed up, mostly twos, a few fours and a six, but nothing that would have indicated a complete meltdown.

    Of course, by the time we got our food we were too busy shovelling it in while taking turns juggling the kid who was D-O-N-E to make a fuss. We just asked for our check.

    The bill came, my husband took my son out to the lobby, and I noticed they had charged us for two glasses of wine when we had one. Again, on another night, no big deal, but this was starting to tick me off. I got the waiter's attention, explained about the wine, and then said that we would have liked to stay longer but our food took so long that our son had to leave. He said nothing.

    Now, I'm not the type looking for free food or whatever every time I go out, but this guy didn't even apologize. He said absolutely NOTHING but took the second wine off the bill.

    I don't even know if the food was good I ate it so fast.

    Please tell me this is an isolated incident.

    And tell me some other Italian places you like around DC where the food and the service is good.

    I can recommend Mia's and Centro in Bethesda on both counts, but downtown DC? Haven't found one yet.

    I very much HOPE it's an isolated incident. Though it's been about 8 months since I've been, I have had consistently good meals at Sergio's. From the service to the food (excellent specials such as soft-shells and braciole) I've never had a bad experience and many friends who I've sent there have also liked it very much.

    Very sorry to read about your experience :sad:

    Thanks,

    Kevin

  6. Nothing against the conglomerate here, but how Thai is corn syrup?

    And, please, someone, help me get over that psuedo Euro name, Haagen-Dazs? It's always irked me to no end. I've never cared for folks pandering to perceived pretentions and that one takes the crown! If Breyers can afford sugar as opposed to corn syrup, why can't the US$4 a pint Haagen Dazs? Oh, and don't tell me the old chestnut about manufacturing and corn syrup, it doesn't fly, factually.

    edited:ie,ei, it's all the same on a morphine drip!

    Not that it will make it any better, but I saw a show on TV where the owners of Matteus' (sp?) ice cream also made Haagen-Dazs and Reuben Matteus, who seemed like a regular joe type guy, and not pretentious, made up the name because he and his wife thought it sounded exotic and he thought that would justify the higher price to consumers.

    You are 100% right in re the corn syrup/sugar!! just use the darn sugar for goodness sake.

    Thanks,

    Kevin

  7. I'm kind of vanilla so I only have two to list.

    1. Louisiana Gold Red - Sort of a mix of Tabasco and Texas Pete style sauces. It has both red peppers and Tabasco peppers. Not readily available outside the South, I order it from Bruce Foods. Has much more (and better IMHO opinion) flavor than plain Texas Pete type sauces and not as hot as Tabasco.

    2. Smack My Ass and Call Me Sally Habanero - Hotter than LA Gold but still with very good flavor.

    I guess I'll also throw in the bright red sauce with the rooster on the bottle. That style has likely been mentioned supra, but I've no idea what it's called.

    Thanks,

    Kevin

  8. Coming back from DC on Sunday, I felt obliged to stop in MD, and purchase a bottle of Pikesville Rye.  It's 80 proof, but man, it is an excellent value at $10.99 a 750.  They also have it in 1.75's for about $18 but I passed on that size just in case.  Next trip down, it will be a must buy.

    I must say, it absurd that you can get a rye of such quality as this and the Rittenhouse at bargain price.  Not complaining, you understand, just commenting. :)

    I'm curious where you bought it if it was Sunday. I think Frederick has some liquor stores open but I'm not sure. Most all stores are closed for liquor sales Sundays. I'm also a bit sad to see the price was $10.99, which, while a good value is $3 to $4 more than I'm used to paying. I bought 3 bottles some time ago so maybe there was a price increrase. LOVE Pikesville Rye!!

    Kevin

    State Line Liquors in Elkton, MD. Where can you get it for $7.99? :shock:

    I've bought it in Westminster for $7.99 (before 10% coupon) though I see now it's listed at $8.99 which would make it $8.50 or so w/ coupon. (link below).

    I've also got it for $7.75 at Corridor in Laurel (Rt 198 and the BW Parkway) for $7.75, though I've not been there for a couple of years.

    State Line may be a bit higher as they have Sunday hours and are right on the border so they probably get good interstate business.

    Thanks,

    Kevin

    http://www.cranberryliquors.com/Spirits.htm#Rye

  9. Coming back from DC on Sunday, I felt obliged to stop in MD, and purchase a bottle of Pikesville Rye.  It's 80 proof, but man, it is an excellent value at $10.99 a 750.  They also have it in 1.75's for about $18 but I passed on that size just in case.  Next trip down, it will be a must buy.

    I must say, it absurd that you can get a rye of such quality as this and the Rittenhouse at bargain price.  Not complaining, you understand, just commenting. :)

    I'm curious where you bought it if it was Sunday. I think Frederick has some liquor stores open but I'm not sure. Most all stores are closed for liquor sales Sundays. I'm also a bit sad to see the price was $10.99, which, while a good value is $3 to $4 more than I'm used to paying. I bought 3 bottles some time ago so maybe there was a price increrase. LOVE Pikesville Rye!!

    Kevin

  10. Tom Moore's Tavern....very nice, very old, very expensive...way out in the "boonies" (for Bermuda) get a good feel for what it was like in Colonial times, with nothing around...

    Excellent post! I'm not a big fan of Frog & Onion, or Henry VII but I agree with much of what you recommend. One place I'll recommend is Fat Man's Cafe for one of the best fish cakes on the island. It's on Trackside Lane (off of Palmetto Road), across from the soccer field and is right on a bus route (#10 I think). This is total local color and few, if any tourists go there. Nothing fancy, just a great fish cake. I also like The Spot in downtown Hamiltown for fish chowder.

    I've been nine times but I've never even heard of Tom Moore's. I'll have to go my next trip.

    Thanks,

    Kevin

  11. I think what Ed means is that the '8' on Bacardi 8 signifies there is some eight year old rum in the bottle, but some, maybe most could be much younger.  It's my understanding that the age number signifies the oldest rum in the blend, but it may not be a large % of the total volume.

    Kevin

    In the US, an age statement is supposed to reflect the youngest rum in the bottle, not the oldest. Bacardi doesn't claim anything other than that the 8 is a trade name and it has no relevancy to the age of the spirit. And the 8 isn't meant to confuse you, that would be illegal.

    Thanks for chimming with the correction Ed. I guess I got the rum confused with balsamic vinegar :wacko: .

    I didn't know that Bacardi 8 was only a trade name, but that would explain why it seems to retail for a relatively cheap price. I greatly prefer the 8 over plain ol' Bacardi, but now I know what the 8 really means.

    Thanks again!

    K

  12. Is it wrong that I like Bacardi 8?  It's rather cheap and tastes ok to what I can tell...more enjoyable than Bacardi Gold at least.

    Bacardi 8 is a good rum and can usually be had for a bargain price. I think what Ed means is that the '8' on Bacardi 8 signifies there is some eight year old rum in the bottle, but some, maybe most could be much younger. It's my understanding that the age number signifies the oldest rum in the blend, but it may not be a large % of the total volume.

    More knowledgeable rummys :smile: will correct me as needed.

    Thanks,

    Kevin

  13. Don't you have to pre-slice the onions horizontaly?  If not, won't you end up with matchstick (depending on the size of the squares) slices of onion?

    Thanks,

    Kevin

    I'm so glad you asked this question; I've been wondering the same thing. I bumped this up to emphasize the question. OK, gadgeteers: how does pushing down on a grid produce dice instead of matchsticks?

    Um, it's an onion, so it's already sliced horizontally, so to speak, since it's made up of layers. Do you slice your onions horizontally when using a knife to dice?

    Color me ignorant as I don't slice onions except as a rarity, and then to just halve or quarter them as I tear greatly. Now that I've been chastised for not knowing onions come "already sliced" :wacko: I can better decide if I'll buy a chopper as I can take a minute or two of the cut onions if I get a quick dice.

    It truly never occured to me that onions are 'pre-sliced'. I guess Smithy and I are of the same ilk.

    Kevin

  14. Is it OK to store liquor in a metal flask for a week or two? I've heard that the alcohol leeches all kinds of nasty stuff out of the metal -- but that claim sounds pretty dubious to me.

    Aluminum and lead are bad. I believe some silvers contain larger portions of lead. Pewter, perhaps? If your flask is made of those things, don't leave liquor in them.

    If it is solid stainless, no problems.

    I agree with David (above) that very hot water is all you need to clean the flask.

    And Erik is right that a stainless steel flask will not be a problem.

    Though I've never had liquor in my flask for more than a few hours. :laugh:

    Kevin

  15. When I was a kid there was a pudding product that was portable instant pudding. I remember putting it in my school lunchbox.

    There was a plastic container with a lid that you put milk in, added the pudding powder, capped it and then shook it for a minute or so until it was pudding. A sort of instant-instant pudding, no mixer needed.  :blink:

    Anyone else remember this product?

    I recall the butterscotch pudding was that gold color that was so peculiar to the late 60's and early 70's kitchen appliances. It was like eating Harvest Gold spackle.  :laugh:

    Shake-a-Pudding!!!

    Kevin

    http://www.roadode.com/eat_2.shtml

  16. Horrors! A TEN-MINUTE WAIT? On Sunday? Who'da thunk it. Good thing he fortified himself with that coffee.

    (I like the people who confirmed that the service is sketchy, but acknowledge that they haven't been since it changed hands.)

    I took the time (with my tiny and pathetic life) to read all the posts (it seems the thread has been locked) and even all the follow-up thread posts (since deleted) and it appears the OP wasn't 100% on the up-and-up. It also appeared (though some of the posts pointing to this were in the deleted 2nd thread) that either someone who works at, or knows someone at, the restaurant posted in refute without identifying them self.

    Ten minutes and $1.86 does seem amazingly trivial to be declared the worst experience of a life. Though I tend to be childish, if I were the original poster, as soon as the owner/employee chastised me beyond appropriateness (if this is what happened) I'd have thrown two dollars on the floor ala Sonny Corleone and the photographers at the weeding and left.

    Thanks,

    Kevin

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