Tennis Warehouse-Mid Atlantic Chapter

Discussion in 'Odds & Ends' started by zapvor, Apr 24, 2007.

  1. sapient007

    sapient007 Semi-Pro

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    f..it, bit the bullet.. made reservations for thursday.. anyone care to join me?
     
  2. tennismonkey

    tennismonkey Semi-Pro

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    prices for thai crossing looks about 25% higher than other thai restaurants. but then again it's dc so i guess it's gotta be higher. i'd join you but i have a league match thurs night.
     
  3. hollywood9826

    hollywood9826 Semi-Pro

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    Sorry buddy but I dont give a SHHEEEEEEEEEIIIIITTT
     
  4. downs_chris

    downs_chris Professional

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    it doesn't get old....
     
  5. JRstriker12

    JRstriker12 Hall of Fame

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    I replied. I want a report on the match tonight.
     
  6. auzzieizm

    auzzieizm Semi-Pro

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    JRS, TM, Downs, any of you know what the deal is with the 3 flights (a,b,c) for the regular season???? Are there that many teams? How are playoffs going to run?
     
  7. JRstriker12

    JRstriker12 Hall of Fame

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    Yes.

    At 4.0 there are something like 22 teams, so they broke them into 3 flights of 6 or 7 teams each. We play each team twice for a total of about 12 matches.

    I think the top two from each group go to playoffs.
     
  8. PaulMan

    PaulMan Rookie

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    Just had the kai rabert dish from Thai By Thai. Good dish. Pretty simple recipe I'm pretty sure. Will see about making it this weekend...will let you know Downs and TM.
     
  9. PaulMan

    PaulMan Rookie

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    Dang! Tampa Bay sure has the Caps' number...not looking good. :mad:
     
  10. JRstriker12

    JRstriker12 Hall of Fame

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    Tampa Bay? Do they even know what ice is down there????
     
  11. f1 tech

    f1 tech Semi-Pro

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  12. f1 tech

    f1 tech Semi-Pro

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    Caps are a disappointment...
     
  13. zapvor

    zapvor Legend

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  14. JRstriker12

    JRstriker12 Hall of Fame

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  15. tennismonkey

    tennismonkey Semi-Pro

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    i'm going to write the sequel to Winning Ugly by The TennisMonkey. eeked out a 7-5, 6-6 (4-4 in the tiebreak) when time expired. i'm pretty sure a lot of the points wasn't even tennis - more like a wall-less combination of racquetball and ping pong.

    but the team won and my partner and i won -- so mini yee haw.

    paulman / downs -- i think i'm missing the sour component of the dish. probably lime juice. but i don't think it's that complicated. i still think it's just a variation of minced chicken/pork/beef with basil (preferably holy or thai basil).

    i figure: fish sauce, garlic, oil, red or thai chili peppers, sugar or cane sugar, lime juice, thai or holy basil. maybe oyster sauce or soy sauce.
     
  16. Topaz

    Topaz Legend

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  17. auzzieizm

    auzzieizm Semi-Pro

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    I figure you con alot of your opponents into playing wall-less racquetball with all your trick shots :). What frame did you use? O3 Red???
     
  18. sapient007

    sapient007 Semi-Pro

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    zap organize it. i wasn't here for during the glory days when you organized group trips to the zoo and shieeet but i heard it was piles and piles of entertainment.. at least the posting part.
     
  19. tennismonkey

    tennismonkey Semi-Pro

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    ig speeds 18x20 that were blessed by saint chris of downs himself. i played terrible but it wasn't the stick's fault. my partner and i ran into slicey dicey pushy lollipop serving lobby pair that just junked us up. i'm not used to being outjunked. i need more hitting time with these new sticks.

    anyone got time or knows someone who can string two sticks tonight for pickup tomorrow (thursday)? any syn gut or multi will do. hook a brother up.
     
  20. sapient007

    sapient007 Semi-Pro

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    just let me know the tension for your main and crosses. i think i have some fresh gut laying around. additionally i will parnell knot at H7 and B3 as well as a mid pull to move the sweet spot to the front of the racquet.
     
  21. sapient007

    sapient007 Semi-Pro

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  22. PaulMan

    PaulMan Rookie

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    Congrats on eeking out the win TM!

    I think you're very close with your version of the dish except I have two key components that may or may not have been recognized:

    1. minced chicken is actually ground chicken
    2. the sauce is a tamarind based sauce with chili pepper, salt (fish sauce?), and sugar added

    Making the egg thinner and crispier would make it better.
    Then adding Thai basil to it would be perfect.

    The rest of the recipe should all make sense then...now go and fatten up! lol
     
    Last edited: May 4, 2011
  23. PaulMan

    PaulMan Rookie

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    TM if you don't find someone, I can string one up tonight but I can't promise that I'll wanna do two... You know where to find me at Wally World!
     
  24. tennismonkey

    tennismonkey Semi-Pro

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    paul -- it's our first win of the season. should be a good season. are you playing this season or taking a break?

    i've made a couple of attempts at making kai rabert at home. always using ground chicken and chopped garlic and those little red peppers. i've tried olive oil and peanut oil. always use sugar and fish sauce. i've tried thai basil but can never find holy basil. i've used regular basil and it just plain sucks. i've thrown in bean sprouts and onions. i'll try your suggestion of tamarind. i'm not even sure what that is but i'm sure i've tasted it before. and i think lime juice is part of the sour component. oh and runny fried eggs i think makes the dish. i've also tried it with different rice -- jasmine, sushi, brown. jasmine is best.

    zap -- if you set up a twmac tennis outing with all of watching the legends, put me down. i'll go but i'll likely need a ride. i can meet at pretty much any metro stop.
     
  25. PaulMan

    PaulMan Rookie

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    I'm not playing this year and probably done with USTA. Not happy with the knee or my tennis game most days...

    You've definitely had tamarind before. It is one of the more flavorful sour component of Thai cooking vs lime juice. Thai basil is the way to go and easy to find/grow. I'm not particular fond of runny eggs but to each his/her own. Jasmine rice for this dish is definitely the way to go, although really good high quality brown rice would be awesome too.

    http://www.theepicentre.com/Spices/tamarind.html

    P.S. Traditional Vietnamese sour soup (which you've probably had before), the sour component is the tamarind.
     
    Last edited: May 4, 2011
  26. downs_chris

    downs_chris Professional

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    [​IMG]

    i wonder if it's using this as a base? i bet it is...i'm going to try to make it this weekend...
     
  27. PaulMan

    PaulMan Rookie

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    Prolly, but any tamarind based paste/sauce should work. Adjust the chili, salt, and sugar so the sauce is to your liking.
     
  28. f1 tech

    f1 tech Semi-Pro

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    Tickets are on sale this Monday. We should all get tickets together. Maybe one person collects money and buy them at the same time. This will be a fun event!
     
  29. PaulMan

    PaulMan Rookie

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    Getting down wit it eh??!! lol That stick felt pretty nice when Chris had it and hit with me a few weeks ago...
     
  30. PaulMan

    PaulMan Rookie

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    kai = chicken and rabert = bomb

    so really kai rabert is literally chicken bomb or close enough to exploded chicken...lol
     
  31. downs_chris

    downs_chris Professional

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    it's pretty much all the good things about a chicken -- the ground up meat and the eggs...all rolled into one delicious meal...
     
  32. tennismonkey

    tennismonkey Semi-Pro

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    good call paulman. i'm gonna try it with tamarind. it's on like donkey kong. definitely give it a shot downs. i've not made the perfect imitation kai rabert yet but my wife and family love it all the same. the dish works well as lettuce wraps too.

    the ig speeds are great sticks. at the moment though the poly and stiffness is doing a number on my wrist. but i betcha soft multi with stiff frame is gonna be nice. i'll just take em to my tennis shop tonight and get em strung paul but thanks!

    who's organizing the tennis legends ticket buy?
     
  33. Angle Queen

    Angle Queen Professional

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    I'm officially jealous. All this talk of real Thai food. Yum, yum and double-yum.

    When I attempt chicken with basil, I use this recipe:

    10 thai chili peppers
    8 cloves garlic
    6 shallots or 1 small onion (can't always find decently priced shallots)
    1/3 c fish sauce
    1/3 c chicken broth
    1 T sugar
    2 lbs ground chicken
    3 c Thai basil
    3 T lime juice (usually 1-2 limes) and if I'm stuck with just the one lime and not enough juice, I'll sneak in some lime zest to bump up the twang.

    So...yeah, your "guess" is pretty good. My recipe, BTW, is from Cook's Illustrated...the holy grail of cooking for geeks. They'll dissect every component of the recipe til they find the right combination (even if it's a bit out of norm or goes against convention).
     
  34. zapvor

    zapvor Legend

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    Tennismonkey-I am not sure where you are located but if you want sticks done on the spot the new shop down in glover park can do that for you. about $30 per stick too. I am not going to be by a stringer today or I could string it up for you. Where are you anyways?

    I say F1 organize the event since he took the initiative. Unless he doesn't want to.

    Regardless of event organization, I think we should have a meet soon. So we can all meet the lovely new members (and collect their $1k membership dues) and eat some chicken!
     
  35. hollywood9826

    hollywood9826 Semi-Pro

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    Seems like you are setting up the infamous TW-MACbail nicely.
     
  36. zapvor

    zapvor Legend

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    you are going to be our MAC official chef at the next meet right
     
  37. PaulMan

    PaulMan Rookie

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    Lol! AQ, that recipe looks fine to me!

    I have to say that I'm extremely lucky with the Thai and other Asian cooking in general since my wife is half Thai and is an extraordinary cook! I can definitely cook well but it takes me twice as long and even then my cooking is AT BEST only 60% as good as the wife's! There are only a very limited number of dishes where I make as good or MAYBE better than her, so I am more than happy to give her major kudos!
     
    Last edited: May 4, 2011
  38. hollywood9826

    hollywood9826 Semi-Pro

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    The only Thai food Iever had was when I spent a week on Wake Island. All the contractors are Thai there so the chow hall was catering towards them. I dont know what I ate though, I would go through the line. they usually had hot dogs, hamburgers and some type of american dish. I woudl just tell the guy at the counter.

    "Thai food" and he would pile it on.

    2nd best dining hall in my Air Foce career only being topped by basic training chow hall.
     
  39. hollywood9826

    hollywood9826 Semi-Pro

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    Zap has officially run off with a 8 pack of Bar-S quarter pounders and a bottle of Redken.
     
  40. tennismonkey

    tennismonkey Semi-Pro

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    AQ -- yeps. all the recipes are basically the same. but i think paulman is on the money. i think tamarind is the key for that sweet and sour component. the kai rabert at this thai place has a sorta red or orangey color sauce. i can never find shallots either. i wonder if i can be lazy and throw in some of those fried red onions in a jar after it's all cooked. give the dish some texture too.

    anyone ever make penang beef? it doesn't look hard but i've never attempted to make it and it's something i always order. yum. drool.

    [​IMG]
     
  41. tennismonkey

    tennismonkey Semi-Pro

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    not that we need to talk tennis but is baghdatis ever gonna be great again?
     
  42. zapvor

    zapvor Legend

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    i hope so. he's fun to watch. tennis monkey are you who i suspect is?
     
  43. PaulMan

    PaulMan Rookie

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    I think Baggy is having the same issues I've been having all these years at the club level: too many good tasting dishes and something always breaking in the body... We also don't need to mention age :oops:.
     
  44. Angle Queen

    Angle Queen Professional

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    This. I miss his infectious smile.
     
  45. hollywood9826

    hollywood9826 Semi-Pro

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    Baggy went downhill when he stopped using those fischers. He is just not really good with the samurai PJ or whatever TFs.

    Those V02 maxes look cool but they suck. I wonder what he actually uses.

    But Im afraid to say he is done and will never be great again.
     
  46. PaulMan

    PaulMan Rookie

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    HW, I'm not so sure about the change in frames is holding him back. The few times I've seen him play, I thought he played well for the most part hitting with whatever he's currently using but he was either outmatched due to being out of shape a bit or hurt. At the very top, top notch conditioning and health is priority 1A. Priority 1, of course, is playing well. He was always a bit round compared to the best conditioned guys and lately I think it might be worse...
     
  47. downs_chris

    downs_chris Professional

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    oh yeah -- panang beef...it's pretty simple...there's this website that has some videos on making thai food...i'll send it to you when i'm back on my home computer...i watched a few and they seem to be cooking in a "legit" way?
     
  48. sapient007

    sapient007 Semi-Pro

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    dats? camping? just bought a handheld UV water purification pen. woot.. i'm ready for the zombie attack. bring it on.
     
  49. auzzieizm

    auzzieizm Semi-Pro

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    Aerostorms in hand!!!!
     
  50. datsveryinterestin

    datsveryinterestin Rookie

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    Car junkies, wut are ur favorite vehicles from 2000-2005? I like the escape, sport trac, but only escape in my price & mpg range. No audi/bmw stuff either... lookin for cheap ride. The 2000 v6 cougar aint cuttin it no mo
     

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