alan7147

Sum'bitch!

Franz outed my favorite cheap white wine. The price had already been sliding up as the dollar slid down, now it's just going to get worse.

Wine, April 20

Definitely a great value. Picked up 5 bottles @ $5.99 a pop at Calvert Woodley yesterday. This, along with the Marques De Moral Tempranillo, are excellent deals for a white and red

More details on the fish fry plate, please!

I was curious about it myself and looked around to see if anyone ordered it, but no one around me seemed to have. BTW, the roast chicken was not on the menu yesterday.

2 Amy's serves it warm and it's nice; C-W told me to chill and it's amazing....

Jennifer

2 Amy's has it chilled if you ask. The first time I actually tried it chilled was at the suggestion of one of 2 Amy's waitstaff.

Decided to head down to Palena last night as it had been a while since I've been there. We got there around 8:45ish and had to wait a couple of minutes for a table in the bar area. While we were waiting, one of the sprinklers in the middle of the bar area started gushing water all over the floor. I must give credit to the staff as it did not faze them. They calmly wiped the floor placed a bucket in the middle of the floor and went about business as usual.

When we were seated I noticed a couple of interesting additions to the bar menu since I had last been there. 1) a seafood fry plate consisting of shrimp, skate, cod and something else which is slipping my mind 2) a stuffed lamb dish with a fava and arugula salad.

We started with the fry plate, wow, those lemons and mashed potatoes are as good as ever. My g/f had nettle gnocchi w/ castelmagno cheese and I had the aforementioned lamb. We were tempted to get the cookie plate but were too stuffed.

As usual, Palena remains one of my go to places in D.C. where I know I will most likely never be disappointed with my meal

Nice writeup.  Why do you need to chill the wine?

I don't know why Pearson's stated that the wine NEEDED to be served chilled. I have had it both chilled and at room temperature and prefer it chilled.

From Pearson's email today:

WORLD'S BEST PIZZA WINE

It's summer and I'm still writing about red wines.

I have a friend who travels to Italy all the time. Every time he returns he raves about this farmer's wine he gets in Sorrento. The last time he brought some back. No label. We drank his homemade wine with his homemade pasta. Delicious.

Picture this. You pour it out of the bottle and it develops a fizzy, frothy head. A minute later it settles down. You're a bit confused. What's going on here? You lift the glass to your nose for some grapey, smokey aromas.

You serve this wine CHILLED. It's RED and it's DRY and it SPARKLES. The best summer time red wine ever.

You won't believe where I found it (unless you already know) . . . at 2 Amys on Macomb Street where it's their pizza wine.

GRAGNANO 2004

DELLA PENISOLA SORRENTINA

CANTINE GROTTA DEL SOL

Reg 15.99 EMAIL PRICE $11.99

OPEN FOR TASTING

Bummed I didn't check this out earlier, I just bought a couple of bottles at CW for $13.99

1+1=3. A Spanish Rose from Cabernet Sauvignon. Good stuff and on sale this week at CW for $12.99

What a coinkydink, I made pizza last night too.

Trader Joe's dough.

I had italian sausage from Snider's with homemade red sauce..

Mrs JPW had a white pizza with spinach and feta.

How is the Trader Joe's pizza dough? I have been thinking about buying some but I am always hesistant b/c I am not sure how long it is sitting in the cooler. I usually buy my dough from Vace.

Planning on heading into town for dinner tonight.  Anyone interested?

Not sure of the destination, but thinking about Hank's, Corduroy, or Palena.  Maybe I will even try some scallops...

Probably headed to Palena tonight around 8:15-8:30ish.

Alton Brown did a show on the process once and his directions for home aging are good if a bit fussy.

Here is the link to Alton Brown's recipe for dry aged rib roast

http://www.foodnetwork.com/food/cooking/re...6_17372,00.html

They're a hell of a lot better than the Lean Cuisine I just ate for dinner. (I'm doing what I can with the microwave and toaster oven, but I've been working hard all day and I'm tired.)

 
Had a lean cuisine for the first time yesterday. Nasty, Nasty & more Nasty

La Vieille Ferme Cotes Du Ventoux- A RHone blend of Grenache, Syrah, Carignan and Cinsault. It is made by the Perrin family and it is a great value at around $6-7 a bottle.

Just tried a SB from New Zealand called Monkey bay. Very light and refreshing perfect for a day like today

Went this weekend too. Roasted olives; fava beans with EVOO, sexy salt & pecorino; margarita w/ mushrooms and butter rum ice cream for dessert. YUM, excellent as usual. All washed down with the Gragnano.

Went over to Pearson's today to check out the 30% off sale. What I noticed was that comparitively speaking their sticker prices are around 25-30% higer than most stores (i.e CW) to begin with. Thus, while "looking good on paper" this deal is not all that special. One example, a 2004 Kennedy Point Sauvignon Blanc from NZ-- $19.99 at Pearson's and $14.99 at CW.

Went over to FF for happy hour last night. Couple glasses of the reisling, goat cheese salad & seared tuna. Made the rough day at the office better

Going to Hank's tonight. Anyone been in the past week and can report back?

Teuscher champagne truffles are the best I have ever had. Only stores are in New York and Beverly Hills I believe. They do ship though. Link is below.

http://www.teuscher.com/

How lame is DC, one bottle a month...that's just silly!

One is better than SOL in Maryland