Pool Boy

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.

FYI: Use those points soon....

I guess you really enjoy sweet doughs. I obviously don't when it comes to pizza.

The yeast would grow more quickly and not elicit the same flavors that occur in the longer slower growth cycle. This technique is commonly used for many old style breads (mktye, correct me if I am wrong) and produce a depth of flavor that is not seen in quick rise recipes. I also wonder if some sugar would remain, making the dough sweet, although not as sweet as your original recipe.

I have made simple doughs with just water, flour, yeast, and salt and have let some ferment quickly and others slowly and the difference in flavor is amazing.

Yeast are pretty amazing bugs and produce a range of flavors (good and bad) depending on things such as temperature, food, and strain of yeast used. This is put to good use in beer making, but that is for another thread.

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?

Being on KB's list is a dream come true. I saw the Sonoma Coast PN selling for $99 in a wine store in DC a couple of months ago. What was it on release on the list, $27?

This year we are going to plant garlic in our garden.

There is a bewildering variety to choose from, yet I have only experienced the silverskins you can buy in any and every grocery store across America.

Does anybody have experience with more exotic varieties of garlic?

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

No, it isn't.

Don't put them right next to each other, that's-a-for-sure. As far away from each other as possible.

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

That may be a bit too pricey for me. I had no idea that it was that expensive!

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

I hope your sweet and hot peppers are far enough away from each other that they don't cross-pollinate. This is the voice of experience speaking. It can be more than a bit confounding when your bell peppers are as spicy as the jalapeí±os are. They're not nearly as useful.

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).

Why has Laura Bush failed to prevail on one of her Tex-Mex chef buddies from Austin to move to Washington? I have a trip coming up to Austin. Though I have my places I like to go, I wonder if Rockwellians have some to share? This trip I am staying downtown, next one I'll be lucky to be anywhere near Austin!

Thanks!

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.

If $100 can ever be considered a "good deal", Kosta Brown Kanzler is available at Charlie Palmer Steak. Not a steal, but pretty fair considering how scarce it is in these parts...

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?

..... Makes drinking out of the small glasses a little more tolerable.

Any other steals out there?

Well damn, never heard of the place. Poo.

Okay, here's a challenge -- I need to find a restaurant for dinner in or near York, PA (Gettysburg and Hanover are nearby) for a group of about 15 to 20 people, including kids from about age 8 to 18. The only requirements are good food, moderately priced, not a chain and if the wine list is decent that would be a big plus. A private room is not necessary. The food does not have to be fancy -- ie a place that has burgers on the menu would be fine, as long as they are good burgers and as long as the place is not just a burger joint.

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

I was remiss, but I deal with you on a personal basis and didn't want to give up all my sources. Next thing I know everyone will be getting Ramey Chards. I must say that you guys are one of the very best for dealing with over the phone, which is the only way I have had any interaction with Ceciles Fine Wine since I don't get to VA very often. (I have on occasion gone to the branch in MD, but much prefer working with you instead.) You also have a pretty cool and easy to use website.

Sooo. For all of you out there, James Kim (jamietown) of Ceciles is one of the very best sources in the whole wide world for getting fine wine at a reasonable price. I have never met anyone who is more knowledgable about Burgandy and he has never, never given me anything but the best advice regardless of whether it was about a wine he sold or not. (He also brings some killer wines to the off-lines we attend together, but that is another story.) And he is a great guy to boot.

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.

Mmmmmmboxwine. NOT!

I admit it, when I was in my early 20s, I bought the stuff. But I was young and stupid then.

Yesterday was the food section editor, Judy Havemann's last day at the Post.

Man that sucks! She was so nice a host for the wine tasting panel thing I attended and she even showed us around the newsroom.

I haven't been in about four years, but it was good, solid, and dependable if not terribly exciting modern American cuisine. Please do start a thread after your dinner there.

And I haven't been in 6 years or so but I would agree. I have some friends who have been in the last year or so and said they had a good experience. Nothing mindblowing though.

My wife and I are actually considering a trip to Oregon this fall (either this idea or fly to LA and drive up the coast to SF and CA wine country) so this is all good and useful info.

Being a wino, I should know this, but where exactly are the major wine growing regions of Oregon? in the north west and central west sides of the state closer to the coast?

Part of our decision making process is based on drive times to all of the places we want to hit in the state, including places in the south like Crater Lake and there is apparently a Shakespeare festical down there as well. Plus there is stuff up near Portland we'd like to see. But the reality of 'X' amount of time driving around is clear and present. So any advice as to foodie and wino type places are appreciated.

...You can pick up a gourmet picnic lunch at Oakville Grocery. Marvelous!