(no subject)

[geebs]

Never mind, after extensive searching (well, not too extensive, just perused the TWoP forums) found someone who recapped the last five minutes since I'm not the only one in America who set their recording device to end at ten rather than 1005 or 1010. So I guess I didn't miss much.

Anyhoo, with that little crisis averted (ha, the things I consider a crisis!), I can talk about other things! Like where I had dinner last night with the roomie and psyched_out and his wife! Sotto Sotto, near the original Jakes. Actually, as we drove by that area, which I hadn't been to in years, I was surprised about how much it had changed! Its like all the abandoned warehouse kinda buildings were gone, and in there place where like apartments or condos or something.

It was good eating. Had olive oil tasting again. Actually, I take back what I said last night, I prefered the Sicilian one rather than the Tuscan one. I like that kinda grassy aftertaste. Also had a sampling of meats, olives, and cheeses. For my entree, had the Tortellini di Michelangelo, which was three kinds of Tortellini stuffed with a different meat in a buttery sauce. Usually, when I read a "butter sauce" or some other kind of non-pesto, non-traditional, non-cheese sauce, I think there'll be very little sauce then. But no, it was quite saucy! msv('Its a good thing.') For dessert, we had this chocolate soup thing, which was like this kind of warmed liquid chocolate with nuts, sugar croutons and whipped cream, and this other custard sort of thing (I'm sure Scott will chime in with what it was). Both were good, though I preferred the custard better, especially with that neat balsamic vinegar aftertaste. I know, you usually don't think vinegar when talking about dessert, but it worked. Oh, and the waiter was very Australian.

But I enjoy these little dinners, I guess we don't have too much time left for them though with S+S moving. Its been fun though, because its a chance to try out new restaurants and new cuisine that I wouldn't normally get to try out because everyone else is usually too finicky (or insane!). Well, there's also the fact that these places can also get pretty pricey. The finicky thing is also ironic, given Sato is a strict vegetarian (though our waiter would say she's not very strict at all!), but me, the big carnivore, has prolly been to more restaurants with S, S, and K than with anyone else. And I still manage to find something tasty and sufficiently meaty! But when we don't have that veggie restriction, it seems like it such a chore to find a place to eat. cliffV('What's up with that?!')

Comments

[turdburgler.livejournal.com]

because everyone else is usually too finicky (or insane!).

Who, Charlie?

[psyched-out.livejournal.com]

aren't you the food critic?? "grassy aftertaste", "balsamic vinegar aftertaste"...you're one aftertasting kind of guy!

the custard thing is called panna cotta, and its perhaps the 2nd most popular italian dessert after tiramisu (not counting gelato, i suppose)...it was a caramel/balsamic vinegar mixture so you didn't get too much one way or the other--although i can (and have) drank aged balsamic vinegar straight, so i can have it with anything...

yeah, its been fun--we should have started this 2 years ago!