JPW

To me, sausage is up there with fruits and grains as an essential part of a well-rounded diet. When it's not on the grill, sausage goes into meat sauces and chunky soups. Where can we try your stuff?

At about 6 months, Peanut had a bad fever and didn't really eat anything for a day or two. After these couple of days, she continued to refuse baby food and in our desperation to get her to eat something, we handed her some steamed broccoli which she started two-fisting into her mouth until she looked like a chipmunk. From that day on, no babyfood was acceptable. We just fed her what was on our plates that was soft enough for her to gum. Stemed/sauteed veggies of all kinds, apple sauce, cheese, small bites of turkey and chicken, yogurt, soup, pasta, rice, bread, etc.

Strange that this place would be getting any love around here, and granted I haven't been in years, but I remember having several better than decent meals at Thiesmann's as well. ← I ate there once and had (I believe) a perfectly competent burger. I can't remember what Mrs JPW had, but remember being satisfied with the meal overall in a "now I'm fueled up and ready to go" way.

Chad ← Interesting when you compare this to what Sara Moulton was telling us about FTV. A side of hypocrisy for your burger anyone?

ABC app? Saw it a while ago. About two weeks ago I saw "OPENING SOON - Positions Available - Inquire Within"

Turning tricks on the corner is whoresome. Ooops. Sorry just reread the title of the thread. Carry on.

"Add 1 can Cream of Mushroom/Celery/Chicken Soup"

That is a leftover from an early Sietsema review or maybe even a weekly dish where he used that exact same phrase. I've seen it used several times since then. But they have added a curtain between the dining room and bar and art on the walls since they first opened. It is certainly not a flashy Adamstein and Demitriou style place, but it works with the cooking - solid and tasteful. ← My only decor complaint would be that wall of windows looking out to the hallway. It would be nice to soften/shade those a little bit. Also, the last thing I want to see when I'm tucking into some duck confit is someone headed to the workout room.

New Hampshire about a block or so South of Dupont Circle.

Hasn't had that yet, but she did like the crispy dried fish appetizer at Thai Derm.

Perhaps the Big Bowl

Appetizers run about $7-11 Mains run about $18-28 Wines run about $7-9 Mrs JPW and I usually run up a tab of about $xxx with all courses, a bottle of wine, and an after dinner drink. More frugal and less gluttonous people can easily walk out at about $50/per person. Edit to add - the spring rolls are $4 during happy hour!

Occasionally, when I make chicken stock, I freeze about half of it for soup and re-strain and reduce the rest for use in sauces.

Should give them significantly more traffic. When I'm up there for jazz fest the old location is usually mostly empty even if it is really only a 10 minute drive from downtown. I think that the move is a good business decision.

Perhaps that's one of the better, or at least more interesting, things about message boards. I don''t mean that as a personal comment. The meaning of many posts is completely lost on the rest of us from time to time. Ambiguity, doubt and the abstract concept are all food for thought and sometimes thinking is its own reward. Speaking of ad hominem posts, my pet peeve is the post that mocks another member's attempt to communicate on the boards. I'm speaking of the comment that goes well beyond sarcasm as it applies to comments made in the post to which the taunt replies. I think you know it when you see it and examples need not be posted by me, or others following in the thread. Such attention to one party would be unfair and unreasonable as well as take this thread away from its useful discussion on the subject of anonymity, etiquette and honorable posting in the forums. The mocking tone is rare here, and that's one of the Society's blessings and rewards, but it's not unknown. When it's made by an anonymous poster, it reinforces the impression that anonymity is being used to screen behavior, and perhaps opinions, that would embarrass the poster in public. Then again, as I've seen it here, but more often on other sites, with real names attached, we should understand that some people have no shame. Few of us manage to always earn the respect of those with whom we disagree in the forums, or even those watching a debate from the sidelines, but I think that's a more reasonable goal than simply winning the argument. It's quite possibly a harder goal to attain at times. Previewing my post before I hit "add reply," I see that Jonathan added that "condescending remarks" are on the decline here. I agree and for that reason they stand out more. The general tone of the forums makes such posts all the more noticeable, and I trust offensive to the membership. ← Bux, I don't get your post.

Raviolini from the cafe menu.

Yes. Go with the 2 smaller birds.

I am. It sucks ventworm nut! (however, I did enjoy Ronnie Mervis' comments today)

BEER

I made this last weekend. The chicken was fine. But oh those croutons! Next time I'm making two birds just so we can have more of that lovely stuffing.

Steven, The recipe I tested included Jambon de Bayonne that was marinated in milk to even out the flavors. I am sure that the same method would help to take the edge off the saltiness of the country ham. In the substitution, I would probably be more worried about aligning the texture of the country ham with the rest of the dish than the flavor. But in the soup, I don't think that this is a big concern. I'd be happy to taste test for you if you're uncertain about results.

Really! I shop there regularly and I never thought to ask. Is it sold frozen? ← Can't recall, but think so. It was in one of the coolers on the far right wall as you stand in the door. The one on the left, if memory serves me correct.

Drive to Rockville. No, seriously.

Among other things, I couldn't find Chinese black vinegar (they only had Viet or Thai or Japanese white rice vinegars); Chinese sausage (Maxim's used to have a "deli" department); and fermented bean curd (foo yu). ← I've purchased Chinese sausage at the Thai Market on Thayer.

Excellent! ← What she said. Might have to take a long lunch today.