JPW

Internal temp will depend on outside temp, wind etc. In winter it may require front and back (my Weber has three) burners to maintain high enough temp. If the grill has a temp gauge it helps a lot. On something as big as a turkey (good point on a big one maybe not fitting a small grill) one burner may lead to uneven cooking even if you use a pan (which I would recommend). I have an elCheapo pan and rack from Ikea that I use for the grill. For 3 burner go front and back. For two burner use both. I generally treat it just as if it were just another oven. Preheat up to 500 cook bird for 30 minutes, reduce to 350 cover breast with foil and cook until done. Edited to add -- for an average bird 2-3 hours

tommy, I haven't done a turkey, but I have roasted several chickens and various slabs of meat on racks in pans on my Weber SilverB gas grill. During summer in DC it's a godsend to be able to roast without having the oven on inside for an hour or so. It can take some patience to get the temp to hit right, but I generally find that the temp will remain stable enough to roast a bird. Just tell him to make sure that he has a full tank of propane and to check the thermometer regularly.

I'd put you up Bill, but I don't think that Peanut's crib is quite big enough.

I'm in for a Mandalay outing. Anytime that week would work for me as far as I know. Joe

"Spicy" was the top end of what the waitor offered and that's what we took. It was plenty for me and I've been known to suck down dabs of Sriracha straight with no chaser. Anything hotter and you couldn't taste the food.

Mrs JPW, Peanut and I stopped in for lunch on Saturday. I was very happy we did so. Started with the ginger salad which was excellent - light and refreshing. We had two different of the pork dishes and both were very worthy. They displayed one of my top signs of a good S Asian restaurant - sauces that were very hot (as in capsaicin) but with very distinctive flavors (one sweet the other more savory). Service was extremely friendly if almost too attentive. There was a good crowd for lunch. The space is large and bright. The only downside is that I felt like I had to cower down so that the folks across the street at Thai Derm didn't see me and brand me a culinary traitor.

I'm thinking about cracking open the pint of Maker's Mark hidden in my desk at about 6. And then going back to work. ARRRGGGGHHHH

At Southside 815 be sure to stick with the southern dishes (gumbo, jumbalaya, etc.) the other dishes tend to pale in comparison

Gotta say as a wussy westerner, the texture of tendon does not appeal to me at all - it reminds me too much of calamari (). That said, as Rocks advises, I always let the eye-of-round cook until it starts curling up before eating. General procedure is to add all the extras (can never have too much jalapeno and basil) and then stir judiciously. Start with the noodles and away you go - chopsticks in one hand and spoon in the other. PS - lunch today was indeed pho-bulous

that is just not true. First off, addressing poor service via the tip is EXTREMELY passive-aggressive. it doesnt address the issue at all. it just pisses off the server who then thinks that table was cheap. Secondly, claiming that if a manager doesnt know about the poor service going on, than he/she is doing a poor job...!??!?!?!? that's just ridiculous. It is the customers RESPONSIBILITY to raise their concerns or their issues with the manager. Just like its the managers responsibility to do the best they can to oversee everything that goes on around them. but when things slip through the cracks, luckily, ideally, the customer is there to raise their concerns. The manager is the last line of defense, so if you raise a complaint to the manager and he/she mollifies the situation, that is not a reflection in a negative sense on the manager's performance. If they don't mitigate, then, yes, you can say that it is a reflection on the manager's performance. ← Just saw this reply and frankly I'm shocked. If a server can't figure out that he gets shitty tips because he's a shitty server then he really is an idiot. What are tips for exactly then?

Another perspective - the manager (or whatever front of house step above the table waitor there might be around) is part of the service. The manager is not just there to be a passive receiver of complaints. I expect the manager or table captain or whatever to be actively involved in monitoring the room. If the service is truly bad then it is largely a fault of the manager's actions or inactions. Why complain to them when they are just going to scapegoat the waitor or (more likely) the kitchen to save their job? To revise pastrami's comment - GOOD restaurant managers want people to have a great time at their establishments. A good manager shouldn't have to have a patron seek him or her out to complain, he should be aware of the problem before the patron is. If the manager doesn't seem to notice that I've been at the table for 40 minutes and have no appetizer yet much less any bread then is it really worth my time to complain to them? Have complaints fall on deaf ears too much and you tend to say "Fuck it. Why bother?" I'm not saying I never complain or point out errors, but frankly what we have on this board is not the typical in restauranteurs (FOH or BOH). There's a hell of a lot more paycheck grabbers out there than dedicated professionals even in good joints. Just my 2 cents. Joe PS - I think lunch today is going to be pho-ntastic

I lived a block away for about a year and walked through the back of the school almost every day and never recalled seeing anything. Occasionally, a lunch truck would pull by for the construction guys when they were expanding and rebuilding the school, but I never remember a taco truck. Then again, I also moved 2 years ago.

Excellent! I will have to stop in soon. Also don't forget Thai Derm and Roger Miller which are literally accross the street.

In DC? Good luck! I'm going to stay home and ponder another burning question. ← Hey stretch, you need to put a "not suitable for work" label on that.

In this city? Stay at home. Mrs JPW and I are having leftover mezze and a bottle of Cave de Tain Marsanne. In 2000, I almost had a physical altercation with some yahoos at the Shirlington Cap City.

Confirmed.

Did Peanut like it there? If Peanut endorses Jackie's, I'm sold! ← Peanut says "nana-er-erna-NAA-NAAAAAAA-NAAHHHAAAHHHAA" Translated - "I really like the retro 70's faux-Functionalist interior with a Modernist twist, and the food smells really good, but hurry up and pay the freakin' check so we can go home and I can have my dinner you damn hipster foodies!!!!"

Ellen that was indeed me with the breathing car seat otherwise known as Peanut and Mrs JPW passing through the bar around 7:30. You should have said hi. We started with a glass of lovely Wolfberger Cremant d'Alsace (a sparkler). It was our first exposure to Cremant d'Alsace and Mrs JPW who doesn't really like sparkling wine said "We have to buy some of this for home!!!!" I'm inclined to agree with her. Along with this, we had the warm camembert salad and the fried veggies. She enjoyed the salad, but I still think that it needs just one more taste note to put it over the top. I just can't come up with the proper idea at the moment. We both agreed that the batter for the fried veggies is absolutely awesome (and since Mrs JPW is a good Southern Girl, she knows batter). I must say that I have never had deep fried fennel before - very interesting. For entrees we had the lamb loin and the Thursday night special the braised pork shoulder with bacon and a collard green sauce and fries. To drink we had a bottle of the Cousino Macul "Finis Terrae". The lamb is very good, but the star of the night was the braised pork. I mean WOW! If this were on Iron Chef it would be "Pork-3 flavors". The lean end shredded under the fork absolutely perfectly and had a great flavor, esp. when dredged through the collard sauce. The fatty end was beautifully rich and just drool inducing. The bacon was also quite good. At the price, eating this dish is like taking candy from a baby. I would be entirely happy, however, to pay a couple dollars more for an upgrade in the french fries. Following a coffee for me and a HUGE brownie for Mrs JPW, we were motivated to leave only by the stirring of Peanut. Patrick is starting to flesh out the wine list and it looks to be developing very nicely, should be exciting by the time he's finished. Personally, I like the focus on the Southern France Reds, and again a big thank you for introducing me to the Cremant d'Alsace. The service is still a little shaky, but seems to be continually improving. The place was full but not packed last night. They deserve every bit of business that they are getting and more. edited to add PS - Further kudos for having such a low markup on the wines. Even more of an accomplishment for having to pay Montgomery County their pound of flesh.

Peanut will be making an appearance at Jackie's tonight.

Hence my problem -- it was way too obvious

Stretch, where did you pick up that bit of info?

In addition -- Are you adding the shredded cheese a little bit at a time?

Don't forget Tom pokes his head up around here from time to time and we know he lurks (perhaps he's here right now!!!!) EEEEK!!!!! But somehow I think the paycheck he gets from the Post is somewhat bigger than that what the forum hosts get around here (namely $0)

East of Rockville Pike, North of Strathmore. Nice neighborhood

Rule #876 - Friends don't let friends drink beer out of cans (unless 100% unavoidable)