bilrus

Wish I could help, but I haven't been in a few years and don't really remember what I had except that it was scallops and i liked it.

Corn Nuts? As in the greatest giant toasted corn snack ever to come out of Urbana, Ohio?

The fact that these posts are spread out every 15 minutes or so keeps me coming back for more. I can barely stand the anticipation (maybe I exaggerate a little ). I would guess that the meal is the same way, only better?

Wish I could make it, but Jen and I are both sick with colds since Saturday. Wouldn't want to infect you nice people.

This is very true - especially in the completely unfiltered reader reviews on the Post and in other places. These tend to be nearly unanimously negative. In tend to pay little attention to most of these - especially the ones along the lines of "This place sucks". If they are more focused and specific I tend to put more credence in them. This is not limited to restaurants. In addition to being a "food person", i am also a "golf person". Golf Magazine's website also has a reader comment section for golf courses where you rate the courses on various creiteia and make comments. Even Pebble Beach - the French Laundry of golf courses - has its share of 1's and 2's (on a scale of 5). I played there earlier this year and I can guarantee that no one in their right mind would call it a 1 or 2. Those low rating tend to have the comments of "This place sucks" much more often than a thoughtful critique of the golf course's shortcomings.

I think that the fact that Anonymity in a forum like this one or the Live Online chats helps foster a more open and freewheeling discussion. The community itself (the members and moderators here on eGullet, Tom and the producers and to a lesser extent the readers on washingtonpost.com) help monitor and moderate the tone of the posts. We have all seen many times when Tom will either disagree with a poster or try to call them on having ulterior motives. The same thing happens here on eGullet where out of line posters can get smacked down pretty hard. As for the specifics of your situation you work in a high profile place that (from what I understand, since I still have yet to go there) deserves all the praise it gets. But it also puts you in a position to recieve more than your share of complaints. I think most people look at one random anonymous post and take it with a grain of salt (or at least they should). But, if there are several similar posts over the course of time, from what seem to be different sources, then that might indicate a problem.

Its the cloak of invisibility. But remember - we know what you look like.

Yep. But I don't know wha that says about me.

As the person who started this thread, I have to admit that it is more entertaining than what I had orginally asked. If I want BORING, always on topic restaurant talk, I'll go to Chowhound (no offense Joe H ).

Then I guess not many people realize that Hostess is trying to help keep the culture alive by continuing to produce ancient favorite Ho-Ho's.

Does anyone else find it disturbing that it takes Burger King, by my quick count, 55 ingredients to make the CHICKEN!?!?!?! And that among those ingredients are Smoke Flavor, Grill Flavor and the generic "Flavors†" (what the hell is that?)? This thread may do what years of admonitions from CSPI, my mother and Weight Watchers has never been able to do - get me off of Fast Food permanently.

I think you are all in a neighborhood with which I am unfamiliar. But it sounds interesting.

This is a simple question, but I don't recall seeing it in the instructions. What do you do with the meat after it comes out of the brine? Rinse? Rub dry? Air dry?

I know it just opened this weekend, but I was curious if anyone had been yet. I was looking through Open Table this morning and saw that it was listed, so I made a reservation for the 4th, since I am out of town this weekend. I'm looking for some feedback to know what to expect. I'll be sure to post on my experience when the time comes.

That Seafood broth was definitely in my top three. A light seafood bisque thckened with coconut milk instead of cream. My two favorites though were the Tilapia cooked in a banana leaf and the lamb. As I mentioned at the table, the lamb was one of Jen's favorites too even though she had previously forsworn lamb (on principle - the "cute" principle I think). I think she has become a convert.

I think I have already recovered. That was quite an experience. Jen and I are looking forward to our next chance to get together to see everyone again and hopefully meet some other members. Wherever we go next is going to have to do a lot to live up to Indique and Chef Vinod. I am looking forward to seeing all the pictures Vengroff took to comment on some of the dishes.

I just drove by the parking lot yesterday (on the way to somewhere else) and there looked like there was still a lot of work to be done.

I know from personal experience. There's a reason I went from 275 to 400 pounds while in college. The only place you could eat after 9 o'clock in my small college town was the truck stop by the Interstate. Their specialty - you guessed it. The heaviest biscuits and thickest gravy you've ever had. Oh - and drinking about a case of beer every weekend didn't help.

Holly had to go and most that picture and get my mouth watering while sitting at my desk. And the only plce I could go right now to get this is Bob Evans. I think I'll wait until I get home.

I have been craving biscuits with sausage gravy. I can figure out the biscuits, but can't find anything about how to make the gravy. Anyone have any ideas or places they can point me? I thank you in advance. My arteries - not so much.

Good luck Stacie and everyone without power. I know how you feel. I am the ony person in my office today too. Nothing like responsibility, huh?

I don't get this in general. Why would he do it, sure? But is he really that well known by people who would frequent Burger King?

I always figure people are going to make french toast during the storm.

I am firmly in the "Oh, this will be nothing" camp, but my wife is getting it from her family back in Ohio who likes to call up every time they hear a story about a murder (in OHio) and tell her us to be extra careful. I did buy a case of water yesterday at a Giant in Ashburn and we already had plenty of batteries. If the power goes out, that means I won't be able to important stuff - like reading about orangutang eating habits of americans.

I have had Chaing (sp?) beer in a few Thai places and have liked that a little more than Singha, but then again I like Rolling Rock AND Bud.