JPW

Never really thought of testing it. Get an oven thermometer. Move it around and compare to the dial.

Just from experience, I know that the right side of my oven gets hotter than the left, not to a serious degree, but enough that it makes sense for me to rotate food.

A second benefit is more even temperature distribution. Those with conventional ovens, especially old ones, know the heartbreak that can be hot and cold spots.

Hmmm, Tallula and Evening Star already do that policy of wine pricing, and its the whole list, not a certain selection of wines.

Did not know that. Thumbs up to those two joints for their reasonable pricing policies.

The basic pricing policy will be retail plus $10 for readily available wines.

(Although the cynic in me says to wait and see how many wines this applies to.)

For Cremant d'Alsace, I prefer the Wolfburger to any other that I have tried so far.

Well, the brunch I will be cooking Chez JPW fills all of these points except for location.

Sorry, JLK.

A post that sounded (like a) familiar (person)--

D.C., Baby!: Tom -- I REALLY like a couple of the dishes at Good Guys -- I just wish they had carry-out!

Thanks for reminding me of a delightful Washington institution. And good, cheap burgers to boot.

I await your reviews of Archibald's, Camelot, and Good Guys.

Jacko's (kids welcome!)

Whopper Jr. is a decidedly boy baby.

I bought some pizza dough at Wegmans yesterday to make tonight.  To my dismay, when I got home from work the dough had expanded to three times its original size(so much so that it couldn't be used). I have bought dough many times at Vace before and this has never happend. Anyone had this happen to them or know what caused this?

You should post this in the chat with Furstenburg.

Short answer - Dough wasn't properly proofed by Wegman's

Donde esta Riverdale?

Having a good day, Stretch?

As a former horse owner, I would not want to eat something that is regularly sprayed and injected with some rather toxic chemical compounds. 

Printed in very large letters on most bottles of fly spray are the words:  "Not for use on horses intended for human consumption."  I sprayed my horse with this nasty stuff daily for 9 months out of the year. 

And every other month, I squirted a large pesticide-filled syringe (with a similar warning label) into his mouth in an attempt to kill off most of the ever-present internal parasites. 

So do you really want to eat some domestic horse? 

This is exactly why I wouldn't want to eat most people.

Soylent green, on the other hand....

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.

Turnover is usually pretty good, so that's not a big concern.

The dough itself is serviceable but not a stand-out in any way.

Vace is one of my favorite pies in the area, if I lived near it, I wouldn't even think of buying TJ's dough.

Speaking of which, I'm feeling the need for a Vace field trip. It's been WAY too long.

-Domaine St. Antoine (Rhone) -- Can sometimes be found for as low as $7.  Haven't seen it around this year, though

personally not a big fan of this

I hear the 2004 French rosés are really nice. Domaine de la Mordoree Tavel was one recommendation I got (anyone know where to find it?)

Thought that I saw this at Magruder's in CC, I'll try to double check this weekend

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.

Let's not forget that Tom ASKED if there were any other complaints on Black Salt.

There were enough and of varied enough nature that they may want to take a second look at their service plan.

Luna Grill used to have a good Monte Cristo. Can't comment on the "authenticity" of their technique.

Oh, you have got to be kidding!   Someone actually made this?!

 
This sounds like it could be from one of any number of Southern Junior League cookbooks. Where do you think Sandra Lee gets most of her recipes?

How do?

"Pouch fried" was the best term I could come up with

Thinly sliced bell peppers with lots of olive oil, red pepper flakes, salt and pepper.

Put in aluminum foil pouch and toss on back of grill.

Grilled Caribbean-marinaded tuna steaks.

Pouch fried peppers

Steamed broccoli

Hugues Beaulieu Picpoul de Pinet

That one doesn't sell wine, though, does it?

Did not know that.

I'll have to get over to Magruders. There's one near Palena, isn't there?

Si.

Literally next door.

Joe, what recipe do you use?

None really.

Lan Chi Chili Paste with garlic (Whole Foods). Toast the paste in some oil. Stir Fry meat. toss in basil and onion (or other veggie du jour). stir fry for a minute and then finish off with a little stock.

Thai night last night.

Pad Ka Prow with chicken and larb with pork.

washed down with a couple bottles of Victory Prima Pils.