Pool Boy

Lists I am on --- Radio Coteau Kosta Browne Rivers Marie Bressler Match Peay Kosta Browne I am on the list and have not ordered recently, but have not been dropped yet -- Loring I piggyback orders with dinwiddie, other DC Crü members or other winos I know from these -- Kistler (sometimes) WesMar A Donkey and Goat Aubert Dehlinger Dain Martinelli (their minimums are kind of high too)

I went to this event twice. The first time was not bad, but the 2nd digressed in to 'let's get plastered' event. Way too many people. And most of them just socializing and getting sloshed all the while. For me, I think it's not worth the effort.

Dinwiddie's is right. I am on about a half dozen or so lists and I also regularly buy off of other folks' lists, usually to my fellow DC Crü pals. I remember thinking it was funny when Kistler dumped me off their list. One list I know I will fight to stay on is Kosta-Browne. Oh, and Peay.

Good to know, thanks. I only seem to dine at the 100 point restaurants, though. D'oh!

It'll be interesting to see what the new site looks like. Anything is better than the existing message software that they use. But it'll be even more interesting to see how this change affects that community.

Smoking bans for restaurants make me happy. I find the smoke extremely distracting form an enjoyable dining experience. When my wife and I headed to Italy two and a half years ago, we were worried we might have to get used to the idea of smoke filled restaurants. But we were generally very happy with the mostly smoke-free experiences we had while vacationing there. I have a question for smokers, particularly for those smokers who have quit. Does food and wine and so on taste better to you now than when you used to smoke regularly? I can only imagine it would, but I've never actually asked anyone in that situation...

Who cares? Not me. I've never bought lobsters of soft shells from WF. I have other places that are generally closer to my home to get them if I want them. No loss for me. Still, I think their policy is funny.

Never redeemed any of mine. Ever. Anyone ever actually done it? Is it a pain when you give it to the restaurant place?

I tend to agree about the sweetness thing -- leave it out of my pizza dough.I plan on experimenting with more dough recipes soon, and my wife and I have been talking about doing a pizza on the grill. So this is really useful info. Question though....yeast - which do you use and where do you get it? We've only used this dry yeast you buy at the grocery store, Fleischmann's(?), with only OK results. I'm looking to expand my yeast horizons and would prefer any sugegstions. Also, anyone ever try to 'proof' the dough in the oven? My Miele oven comes with a proofing setting specifically designed for doughs... Thoughts?

That's crazy! I am very glad I am on the KB list, too. But I regret that on e the first mailer I didn't buy anything (stupid stupid stupid). which has knocked me down a rung on the mailing list 'level'. Dang it. Still, I have some 4-Barrel too.

I had no idea, I assumed garlic was garlic. I'm interested in details on other varieites too if anyone can share.

Thanks for the tips. The plants were planted from started plants from Behnke's Nurseries in Beltsville, MD. Started them in brand new prepared *raised* beds, so maybe it should be easy. I'll see if I can swing it. Thanks for the tips

I would assume that the plants would not dig the idea of being moved once they have taken root pretty well. No? I do have the room because one section of the garden is empty (whatever seds I put there never took, I think it might have been spring onions)...

oops we'll see what happens. Too late to move them.

That's the back room price depending on 3, 4 or 5 courses of course. But it's worth it!!

How far is far enough to avoid the cross-pollinating? And does this mean my bells will just be hot, and my hots be sweet?

So what are you growing this year??? Me? tomatoes -- roma, slicing and cherry/grape types (various kinds) peppers -- usually some yellow bell or red bell, plus a sweet wax (Hungarian usually) and a couple of hot varieties various greens, usually some mesculun, arugula and other mixed greens and bitter greens radishes peas carrots garlic various squash (butternut and acorn usually) cucumbers (mainly slicing) basil rosemary watercress thyme oregano parsely figs (more bush-like here as it is a variety that is more cold tolerant) blueberries raspberries We have done other things in other years (just not this year) including various heirloom tomato varieties, pole beans, dill weed, mint and catnip).

f I found myself in Austin, I'd seriously consider making a minor pilgrimage to Lockhart to try the BBQ out there. Three or four of the best BBQ joints anywhere. I am partial to Smitty's.

Dude, for a restaurant, and for that wine that is just about a steal.

Anyone read the WP article this week about, what was it, the bar at the Mayflower going smoke free 7 months before the law goes in to effect?

Drinking out of lousy stemware sucks and should be avoided if at all possible.

Well damn, never heard of the place. Poo.

You might have to call ahead for them to be able to handle such a large group, but I would think Bel Paese would fit the bill for you. Good prices, great food and a decent winelist to boot. Contact info below... By the way, the Gamberi alla Nadia is fantastic. 1201 Memory Lane Ext York, Pennsylvania 17402-9608 ph: 717.840.4040

Jaimetown ROCKS! This from another happy customer, fellow DC Crüdite and friend.

Went to Cameron's near Briggs Chaney/Burtonsville recently and was quite disappointed at the selection and the shop in general. Not well maintained and not well stocked. So we headed to Upstream seafood on Georgia Ave (I think) just inside the Beltway and were very happily surprised. A great shop with lots of selection and plenty of fresh seafood. Prices are high, but the quality is definitely there. LObsters were great as was the red snapper. Delicious.