Demetrius

I grew up in Virginia Beach, and would whenever we would trek over to Williamsburg a stop at Pierce's Pit BBQ was always in order. It is delicious BBQ and am positive that you will enjoy yourself when you stop by.

Thank you. This looks like a fun recipe to try out.

Please forgive me for asking a novice question, but how do I scald milk and cream? Am I just adding both to a saucepan and cooking on high for a minute or two? Thank you.

While I am not sure if Ella's delivers, its location on 9th and F Street is relatively close to your office and certainly much better than the usual chain pizza houses.

http://www.ellaspizza.com/

Would anyone be interested in going in on a case of Domaine Serene?

http://www.domaineserene.com/wines.htm

I work right around the corner from the store, and can report that the Cowgirl sign has been hanging in the window for the past three to four weeks. There isn't too much activity around the building however as many of the construction crews are either doing the final detail work on the new buildings across the street, or the building going up next door.

The menu looks wonderful!! I can't wait to finally visit and enjoy its wonderful food.

I would be interested in a group pooling money to purchase Merlot, Cab, or Pinot Noir. Some great wines to consider come from: Behrens and Hitchcock, Cloudline, and Ballentine.

I think this is a great idea, and would be interested in participating.

Another suggestion to keep in mind is to visit your local coffee store (Starbucks, Murky Coffee, etc...) and ask for their used coffee grounds. I know that the former puts their used grounds in large bags for customers to take for free. Mixing the coffee grounds in your gardening soil is food porn for plants.

What is the practice amongst waitstaff after receiving a tip? It is my assumption that regardless of the restaurant (Red Lobster, Cracker Barrel, Sweet Water, etc...) that the waitstaff has to tip out the folks busing the tables, the hostess, and the person in the kitchen checking the food before it goes to the table.

Am I wrong in assuming this, or does it also differ between here in the city versus someplace more rural?

Thank you.

Thanks Porcupine!

Does anyone have a great coconut cake recipe they would be willing to share. While participating in Tom Sietsema's chat this afternoon, someone asked about where to find the best one in town and his response was about a restaurant that charges twelve dollars a wedge.

I am relatively new to baking, but have had the opportunity to follow a few of the recipes that members have shared and am thus gaining new skills in the kitchen.

Thank you.

Has anyone been to Amphora Bakery, and if so what are your thoughts, etc...?

I have narrowed my search down to two brands: Bron Coucke or the MIU. Can anyone offer any input into either one?

Its initial use would be to make homemade potatoe chips, but would also use it for onions, cukes, and other veggies.

As soon as the chips are put into the hot oil, how much time should I let them cook before removing from the oil?

Would you recommend the Bron Coucke mandoline over MIU? And, do you have any suggestions as far as what to season the cooked chips with after frying?

I am not familiar with the proximity to Napa, but if the distance is not to great a stop at Behrens and Hitchcock would be worth your while. The owner's daugther is a well respected pastry chef in Washington,DC.

Kettle Chips are the best chips I have tasted, but feel that trying to duplicate the taste can be fun.

What about deep frying versus baking? If the former, what oil do you suggest using?

After familiarizing myself with the topic of mandoline's on this site, and then researching the various models on Amazon, I am days away from purchasing a MIU model.

In addition to looking forward to quickly slicing various veggies, I am interested in learning how to make potatoe chips. And, whether it is necessary to deep fry them?

I would like to try both Russert's and Sweet Potatoes, but wanted to ask if anyone had any experience with making homemade chips, and if so, what advise could be offered.

Thank you.

Were you able to visit any of the recommended restaurants, and if so, how were your meals?

Had a burger at Chadwick's in Georgetown a month or two ago and thought that it was good. Or, at least a lot better than Five Guys.

I am a huge fan of a microbrew called: Fat Tire. It is brewed out in Colorado by The New Belgium Brewing Company, but alas, they do not distribute their product to this area.

Wow!! That looks great as well. My wife and I have a pot roast cooking right now, but am planning on cooking a pork loin later in the week.