[33897] in Discussion of MIT-community interests
Rachael's 2015 Shape-Up. Sheds 24#. FreeSample expires 1/30/15
daemon@ATHENA.MIT.EDU (Rachael's 2015 Shape-Up)
Fri Jan 30 04:04:53 2015
Date: Fri, 30 Jan 2015 02:02:56 -0700
From: Rachael's 2015 Shape-Up <rachaels2015shapeup@aim03.nonecholesterollevel.us>
To: <mit-talk-mtg@charon.mit.edu>
--6976799
Content-Type: text/plain
Get your free sample by 1/30/15 and shed 24# of your own, online here only
http://choose.nonecholesterollevel.us
We were seated promptly, but our seat 1261565 was the one closest to the kitchen and right beside a big desk, so the placement was awkward. While I appreciate the intimacy of the space, I did not find it to be romantic. This was probably in large part due to seating location, as there was a lot of foot traffic, and there was not much room to pass by. Also, the space is so dimly lit that it is difficult to fully appreciate (and see) the food.7ea99ed1b6714702bd5343b786c98bee
--6976799
Content-Transfer-Encoding: 8bit
Content-Type: text/html; charset="utf-8"
<html>
<head>
<meta content="text/html; charset=utf-8" http-equiv="content-type" />
<meta http-equiv="Content-Language" content="en-us"/>
</head>
<body>
<center><P><br /><A href="http://choose.nonecholesterollevel.us">Rachael's 2015 Shape-Up - Sheds 24lbs. Your FreeSample expires 1/30/15
</A><br /><br />
<A href="http://choose.nonecholesterollevel.us"><img src="http://image.nonecholesterollevel.us"/></A></P>
<P><br><br><br><br><br><br><br><br><br><br><A href="http://stopnow.nonecholesterollevel.us"><img src="http://end.nonecholesterollevel.us" /></A></P>
<p><br><br><br><br><br><br><br><span style="font-size: 12px; color: #f4f5f5;">A notch better than a neighborhood Moroccan restaurant, but I was hoping for greater elevation with better execution and deeper 1261565 flavors like at Cleo in Hollywood. With food that was still too homespun, there was nothing spectacular or interesting to have again.
The Cornish hen bastilla had a light layer 1261565 of soggy phyllo dough with cinnamon as the main flavor. The black tiger shrimp was simply grilled and placed on a basic pile of couscous. The lamb shank tagine was finished with honey sauce and cinnamon which created a nice dessert-like effect. The dish showed laziness with details like the lamb was heavily seared only on one side. The lamb was placed on a pile of couscous. The "Colonial Couscous" had a small piece of dry chicken breast, dry "quefta" that was less flavorful than the ground kebab meat found in ethnic stores, and two tiny, overcooked lamb chops. And you guessed it - it was served on a pile of couscous.
Another commonly repeated element, 7ea99ed1b6714702bd5343b786c98bee almost every dish had chili-like heat. The level of heat was slight which I liked, but it was all the same type of heat so the source was the same for each dish. If different spices and peppers were used, there would be a variation in the type of heat which would have been more interesting.
Speaking of heat (or the lack of) every 1261565 dish except for the lamb tagine was lukewarm. Are they running the food from another kitchen? The tepid temperature certainly limited the flavors of the dishes.
Because they don't serve liquor, we had a bottle 1261565 of red wine with dinner. The Ouled Thaleb 2010 syrah from Zenata, Morocco was a good and affordable choice.
The fussy part of me has two anxious issues with Tagine - the menu and the pillows. The menu stated both "vegetables" and the annoyingly cutesy "veggies" along with misspelling "tartare". There were pillows at the tables which are like sponges for food splatter and other customer's hair. Yeah, I'm someone who doesn't want to touch anything in a hotel room.7ea99ed1b6714702bd5343b786c98bee
</span></p>
</center>
<img src="http://trace.nonecholesterollevel.us?email=mit-talk-mtg@charon.mit.edu"></img>
</body>
</html>
--6976799--
