Tom Sietsema -

by gansie

Ask Tom, Answer Gansie

Here’s more of Sietsema vs. gansie

one / eff off

Anonymous: Getting a jump on the chat today. Hope you will add this annoying terminology to the list of nevermores:

Roast off

Braise off

Fry off

I can see “bake-off” as it refers to a baking contest. But why are we now hearing the word “OFF” appended to the specific cooking verbs? Is roasting off something different than roasting? This is a fairly new construction – you, Tom, could do the nation a great service by consigning it to the scrap heap before it really takes hold. Oh, and, LOVE the chats!

Tom Sietsema: Here’s to raising the bar, not lowering it!

Good morning, all. Good to “see” so many of you in the room today. Bring me your questions, your gripes, your tired, your poor …

gansie: I’m usually one for bitching about annoying food phrases, but I have to say, this “___ off” phenom doesn’t really bother me. I mean, there’s like a million other things to get pisted about. Namely, and yes, I’m gonna go there, the lack of awesome pizza-by-the-slice in DC. I said it.

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by gansie

Ask Tom, Answer Gansie

Anton Ego, Food Critic, Ratatouille

Hi all. Welcome to the next edition of Ask a Professional, Answer a Blogger.

one / “mom, dad, well, i’m not pregnant”

Downtown/The Hill: Hey Tom! I need your expert guidance. My boyfriend and I need to tell my parents that we are (gulp!) moving in together. They will be in town in a few weeks and we thought we tell them over dinner. I sent the menu of Central to my Dad and he balked. Can you recommend the perfect, moderately priced, meat and potatoes or Italian restaurant we could go to? They will be staying near Galludet and I work downtown, so in the vicinity of either would be great.

Thanks so much!!!

Tom Sietsema: Try the revamped Dish in Foggy Bottom, Sette Osteria in Dupont Circle, maybe the new Marvin on 14th St. NW, near V.

gansie: aaaahhhh. I super sympathize with this girl. Dropping the whole “living in sin” bomb was NOT on my list of favorite things to discuss with the parental units. All I can say is, I hope her boyfriend doesn’t have to go under the knife when parents finally visit. My suggested restaurant for this occasion: Bistrot du Coin. It’s affordable, absolutely delicious and will supply enough noise to block out any awkward silences.

two / dining with animals is quite common in Europe

New York, NY: Dear Tom:

Visiting D.C. last weekend, I was enjoying a fine meal at Hook on M St. in Georgetown with three friends — we were the last four in the upstairs dining room, close to midnight — enjoying dessert when over by the window, under a table, I spied a large white rat. I called over a staff member and told him what I had seen; he went over and confirmed that there was indeed a rat there.

His explanation was “construction”‘ next door. No apology. No offer to buy us a drink or dessert or to even send over a more senior staff or manager.

I live in New York and do not spook easily — this is just an unacceptable situation.

Tom Sietsema: Yep, a manager should have been called in to address the issue. Even a “I’m so sorry, let me look into the problem” from someone senior would have been nice.

A question for lurking restaurateurs: What kind of compensation, if any, does such an incident merit?

_____________

Capitol Hill, D.C.: Would you really want free food from a restaurant that had a rat in it?

Tom Sietsema: I’d vote for a cocktail myself. Something strong.

gansie: I think I’m with Tom on this one – one dirty martini for the girl who’s standing on her chair, screaming about the rat.80’d take an after dinner 10 year tawny port. Dad gansie – a dessert to go.

by gansie

Ask Tom, Answer Gansie

Hi all. Welcome to the next edition of Ask a Professional, Answer a Blogger.

Dupont Circle, D.C.: Hi Tom – When I walk by The Palm on my way to work in the early morning, I notice that they turn the chairs upside down and rest them on the already-set tables, presumably to clean the floors. Seems pretty unappetizing, to say the least, to have a chair seat resting on a plate and napkin that will be used by a diner. I suspect many restaurants do this. I wonder if The Palm management realizes that their new fishbowl room reveals this practice to passers-by. Your thoughts?

Tom Sietsema: Chairs on pre-set tables might look unappealing, but I can think of worse sights. I recall addressing a reader’s concern a few years ago, about the restaurant practice where servers refold used napkins and put them on diner’s chairs when diners excuse themselves from the table. My response was formed by a medical expert who said germ transmission was minimal/unlikely. I’m thinking the same thing might hold true in this case. But still — the staff could at least wait to set the tables the next day, huh?

washingtonpost.com: First Bite: The Palm

gansie: Really? Is this what people worry about. Um, how about this?

Washington, D.C.: I have a vegetarian friend coming to town and I’ve paid no attention to restaurants with veggie fare. Where should we be going for dinner where both she and I can enjoy our meals?

Thanks

Tom Sietsema: Before I answer your question here, can I share a pet peeve?

It’s the word veggie. I hate it. If I promise never to print “cool beans” again, will you promise not to use veggie?

Places where you and your friend can happily dine together: Bombay Club, Heritage India, Banana Leaves, Zaytinya, Jaleo, Regent Thai, Rice, just about any new pizza place … the list is long. But hopefully these ideas will help.

in Drinks 7 comments

by gansie

Ask Tom, Answer Gansie

Washington, D.C.: Tom – Where can I find a picture of you? I have looked online and really want to see what you look like in case I see you out at a restaurant! PLEASE!

Tom Sietsema: Folks, I don’t make these questions up.
Good morning, everyone. Thanks for shunning work to talk to me for the next 60 minutes or so.

That’s Tom Sietsesma, the Washington Post’s food critic. And I love him. I refer to him by first name only to all of my friends. Scarily, they know exactly who I’m talking about. “Tom’s been talking about this place a lot lately”…”Tom really hates the service at this place”…”Tom doesn’t really like chocolate desserts all that much.” I think you get the point.

On Wednesday, the nation’s newspaper food section day, Tom hosts a live chat. Every Wednesday at 11am I am glued to my screen and the “F5” button (it refreshes the page.) I know what restaurants are hot. I know what chefs are leaving, returning or sucking. I know what Tom’s favorite place for sushi is. And, unfortunately, I also know that some lady from Virginia thought her steak came out too rare and was pisted when the chef told her it’d be a waste to overcook a beautiful cut of meat. And other similar complaints about etiquette, tipping and surprise ingredients.

I do not however, know what Tom looks like, as he is an allusive figure, roaming the District in costume, dining in secret. Maybe that’s why I love him so.

This is the first in a series of many, highlighting the funny, absurd and enlightening from Tom’s chats. Full transcript here.

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