Comments on: Ramen-Crusted Pizza: The Ultimate College Pie

By: solarmagneticdynamo

solarmagneticdynamo — Fri, 14 Nov 2008 20:33:50 +0000

There's probably enough sodium in that thing to give an elephant a stroke, by googaly.

By: Gary

Gary — Thu, 13 Nov 2008 22:20:35 +0000

I've gotta agree with Nikki's excellent descriptor. The maggot quiche is a major visual turnoff.

By: Nikki

Nikki — Thu, 13 Nov 2008 20:10:25 +0000

If I was cooking in the Ramen-Off I would have made my Ramen "Faux Pho". Start with Oriental flavored Ramen, add some cilantro, bean sprouts, thinly sliced pork loin, then top with plum sauce and finally a big douse of Siracha and BAM! Its way better than chicken noodle soup when your sick and looks much better than maggot quiche!

By: Gary

Gary — Thu, 13 Nov 2008 19:55:31 +0000

Yule Gibbons (or Bear Gryllz) would probably tell us that maggots are an excellent source of protein. Many parts are edible. To that I say, "WHY?"

I love the creativity and this may taste great. I like Ramen, I like pizza. But do they belong together? It's kind of like the Jif Burger at P.O. Pears - I like peanut butter and I like burgers, but I'm not sure I want them together. A lot of people disagree with me on that one though.

By: Tim Carman

Tim Carman — Thu, 13 Nov 2008 18:36:39 +0000

Paul;

Good to see you on the blog already!

I've had good meals at Petits Plats and average ones. But I haven't had one there in several months. Last I heard, Daniel Labonne, former chef at Tabaq, was now leading the kitchen there. He's a very underrated chef, in my book.

-Tim

By: Paul Ward

Paul Ward — Thu, 13 Nov 2008 18:13:18 +0000

Hey, Carman,

Love the blog! All Carman, all the time, nuttin' wrong widdat.

I think restaurants in this town really miss out on huge opportunities to build communities around their food/cult/location. If everyone who loved Chef X could really get into his/her head and lives, think of the opportunities. Loyal customers who buy books and t-shirts and DVDs and even actually COOK the chef's stuff.

I mention this because the Food Fight revenues came from partners/sponsors. Shoulda come from the throngs of foodie fans and chef cultists.

Makes me wonder if a blog like this can help do that, by being a continual source of DC food vibe, attitude and news. Doesn't matter that you might like or hate a given chef, at least you're starting the conversation and people can pile on.

Hey, what do you think of Petits Plats by the way? We went there last night and had the country pate (pretty good), but then went for dinner around the corner (Afghan Grill, we really enjoyed it). The menu at Petits Plats looked pretty good, some authentic French food (although it was all in English, which somehow bothered me).