mrbigjas
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Posts posted by mrbigjas
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OK so as you can see, I just posted to the Canadian Whiskey thread about Wiser's, and I finally dug up this one that I started back in December, where Jason recommends Wiser oldest, which is what I'm drinking tonight.
The nicest part is that it's cheap. I mean $21 US (or so) a bottle, up there.
SO anyway, rye or corn? Not that I care; I like what I like; I'm just curious.
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Aight, I'm dragging this topic back up because I'm sitting here drinking some of that Wiser's Oldest. 1) this stuff is tasty, and 2) this stuff is SWEET.
So let's clarify: Canadian whiskey (usually) uses corn as its main ingredient, right? Because this tastes more like bourbon or tennessee than ryes I've had.
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M suggestions would be either Lacroix or the Four Seasons for fine hotel dining, or my personal fave of the upper crust possibilities - Deux Cheminees. Old World like Le Bec, yet not as stuffy, impeccable service and a glorious antique filled townhouse in which to enjoy your dinner.
You know, I haven't been to Deux Cheminees for years--probably 5 years. In fact, I was walking by it the other day and thought about starting a "Where HAVEN'T you been lately?" thread, to talk about places that still exist but that you haven't thought about recently and were wondering about. We had a great dinner there years ago for my birthday; I remember talking to the maitre d' that night, and he was talking about how they often were hesitant to serve the kidneys that were on the menu en cloche, because of the smell when you picked up the lid.
I don't know why that conversation stuck in my head, but it always has.
ewindels, Lacroix is very nice, as well. I've got nothing but good things to say about it.
(except that their wine markup is pretty high--nearly 4x the state store price. a $10.99 gewurtztraminer that I was drinking at the time I went there was on their list for $40--d'oh!).
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Enjoyed everything I tried, and my only complaint would be similar - the food lacks salt. But that's easily remedied, you just have to ask for a salt shaker since they aren't readily on the table.
Yeah, or bring your own little packet of salt that... OK no.
Perhaps having some hot sauce of some sort on the table would be a good thing too (I love the Chouloula sauce they have at Qdoba) but might be a tad too downscale or tacky for them, and I'd understand that.El Yucateco should be on every table in town, as far as I'm concerned.
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Oops, sorry for no followup. I was getting around to it, I swear.
So anyway, they decided on sticking with "mexican" at Cactus Cantina for brunch, for the moment.
They took a look at the new Red Lobster out in Silver Spring but I was thankfully spared. My wife says they'll probably head there another time, when we're not there.
Thank you for the suggestions, though. I'll definitely be forwarding all of them along, although I don't know where Ballston is, or for that matter Delray Alexandria. They can figure out where they're going for those suggestions. To me, driving 20-30 minutes down into Virginia is no big deal, but to them it might as well be Nebraska. Go figure.
But thank you!
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heh. don't get me started.
To quote Charles Barkley: "that's why I hate white people."
hahaha
kidding
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If I'm ever down here on a weekday, I'll DEFINITELY check that out, Don. Thanks for the tip. I love me some Moby Dick.
Edited to say that I'll take a look at Colorado Kitchen too, thanks. Didn't mean to not mention that.
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OK folks I'm down here visiting the in-laws as usual (had a nice meal at Ardeo last night, and lunch at Moby Dick today). The grandparents-in-law, whose age hovers around 90, recently moved here after spending a lifetime in southeast Texas. My parents-and-grandparents-in-law go out for lunch every Sunday that they're all well enough.
My MIL would like to take them to get some good fried shrimp. You know, being from down there and all--any of you ever been? They have these big ol' fish fries, where you fry up tons of shrimps and scallops and crawfish and fish and whatnot in a turkey fryer, and then everyone drinks beer all afternoon and gorges. Good times, good times.
So anyway they're looking for casual sunday lunch, with fried seafood. Oh and they live up here in the upper NW and aren't super mobile, so driving down to Falls Church or something isn't really possible. We usually end up going places like Guapos, or we used to go to Clyde's before it closed...
Of course when I think fried seafood, the Dancing Crab comes to mind, but my MIL rejected that because it's stinky and musty and smells like beer and ashtrays, which isn't real appetizing for the old folks on Sunday morning. Go figure. At least O'Donnells is closed, so we don't have to put up with that ever again like we did when another ancient grandparent was still alive.
She wanted us to go look at Red Lobster this afternoon, since she's never eaten there. I suspect if she had, she wouldn't have asked us to.
So: any ideas? I don't see the big deal; they're just breaded fried shrimp. I would think Chadwicks would have them, or Houlihans even (I know that's not much better than Red Lobster, but at least I can get a burger there).
Thanks.
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brescd01--
You have to consider the background here... oh wait, in a way you already did. When you say "if this is the case, Philadelphia lacks decent Thai food" you basically hit the nail on the head.
All I'm saying is that Siam Lotus is way way better than the others. Wanna complain about Americanized Thai? Go to My Thai, Thai Singha, Amara, Pattaya Grill and whoever else around town for fifteen years,, and then go to Siam Lotus and see if you don't wax effusive about it.
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Some good Chinese restaurants do, even in the US. Koi Palace, just outside San Francisco, for example, has an excellent "Tea List" (below). Mind you this is a full-service restaurant, not a teahouse. I usually order the longjing ("Dragon Well") and it is of a very good quality.
Wait did that say monkey picked? AWESOME.
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Sorry--it's just below 10th and Spring Garden.
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It's true!
Where most Thai food in town is overly sweet, not hot enough, and is missing this whole other realm of flavor, this place is the shiznizzle right here. There's a wealth of sour, rich, funky flavors in the food here. The service is really pleasant, the decor is nice, but... the FOOD.
I know that Thai-American food is similar to Chinese-American, in that it's very different and much simpler than the "real thing."* And I've never been to China or Thailand, but I can tell you this: where you start to notice the difference at Siam Lotus is that things aren't as sweet. Where you next notice, if you order a bunch of things, is that the various curries have strikingly different flavors. The general "Thai Food" flavor that is a constant at most places no matter whether you get green, red, masaman, or whatever--it isn't here. I'm sorry I don't know the names of them other than Masaman, but there's a variety of flavors in them that distinguish them from each ther that you just don't get in other, cheaper places.
And they're really nice.
So sorry Thai Singha, sorry My Thai, sorry Amara, sorry Pattaya Grill, allayous just got served.
Note: not cheap, when it comes to this stuff. Entrees are $13-18; soups/salads/apps are $4-9 or so. ABSOLUTELY WORTH IT. And you can go shooting before or after at the range next door. Where else can you get that in town?
respectfully submitted,
Jas.
*please, not the "authenticity" argument again. You know what I mean; let's not take this too far.
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P.S. Mottmott, I'm just messin with ya. I don't feel like anything on Beau Monde's menu is a must-have--it's a nice place with good food. I've eaten there several times and have never been either disappointed or amazingly wowed by it. I like the bar area for an after-work drink, especially in winter.
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Nice. I wonder where the place is.
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You simply must try the crepes.
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excellent! coffee on my way home!
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heh.
well, my offer stands.
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OK so I have about a pound of these things, which I bought yesterday at a local store--no secret handshake needed or anything. And I don't even speak Vietnamese or anything.
Used some for an interesting steak au poivre tonight. But I broke the rest of it into several 2 oz packages which I sealed up in the food saver. Pretty kewl. But seriously I don't make sichuan food that much--this was just the smallest package they had. So my questions are twofold:
1. In nine pages of posts, I can't believe there wasn't one recipe posted.
2. Assuming I can get my shit together: for the folks who can't find them, want me to send you a package? I have probably four or five I could send out. PM me.
Edited to say P.S. I mean, am I offering something for nothing? Maybe. But what goes around comes around, the way I look at it, and if you have something interesting and unique you can send me in return, I'm cool if y'all are. And I have to warn you that I'm heading out of town for a week on Saturday (Toronto folks I have some questions for you), so it might take me a while to get it together. ALSO I didn't import these things, so it shouldn't be illegal or anything for me to offer to send them to people who are interested, is it? I won't if it is.
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PINEAPPLE WRAPPED IN BACON IS DE-LISH ALSO AND CANNED WORKS JUST FINE
REALLY?
Man oh man you slay me.
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Brilliant. I would ask them for it in my local coffeeshop.
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goddammit
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As has been mentioned, aluminum is a good conductor of heat (or cold) so it draws the cold away from the ice and dispurses it through the entire pan and into the air.
So if you had a nice chunk of copper, it would work even better?
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What, no Picture Rocks?
Ha! You might think you're goofing around, but my dad is from Picture Rocks...
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I'm interested in this topic too, especially around the Montoursville/Williamsport area...
lamb patties
in Cooking
Posted
I have these two lamb patties that I bought on a whim a while ago. A little over a pound of ground lamb, basically.
I had them in the freezer, and am defrosting them for dinner tonight. But I have no idea what I should do with them. I have some nice spinach to go along side, and either have or have access to most any ingredients.....
Any ideas? For some reason I'm just drawing a blank on what to make with these things tonight. Usually I have some idea of a direction I want to go in, but I'm not coming up with much. I was thinking maybe a lamb-burger (obviously) but with either a moroccan-style "ketchup" that's all cuminy and raisiny and whatnot, or a mint/herb mayonnaise or something? It's not coming together in my head though.