JPW

Thank goodness for Spring Break and the holy days, because I have a few moments free at work in the middle of this day. I've been staying out of this thread, because a) I haven't been exactly sure where I would draw the line, b)sad to say, I have not yet been to either Palena or the bakery, c) I wanted to offer a fair and measured thought or two. However, what I think I am going to end up with my market driven libertarian side spewing out a rant. I empathize with her desire to have people try more than the doughnuts, she is proud of her work with other items. But this is a freakin' business. She has employees that depend on her baked goods for their livelihoods. If she doesn't want to sell the damn doughnuts then don't do it. Then explain to the employees why they are having their hours cut or are being laid off because she wants to keep away the trendy people. I mean, Sweet Mother of Christ, you're bitchin' about free ads on NPR? Which happens to have, by the way, listeners who are just about the wealthiest group of consumers around (especially in DC)? There's no excuse for being a manager/owner and not going to the bank on Friday and getting enough change and small bills for the whole weekend, or at least Saturday since from what I've read the bakery's not open on Sundays (which for a bakery is yet another imbecilic notion). None. No sympathy there at all. From what people are writing, I am inferring that the bakery takes neither credit cards or debit cards. Is this true? I can understand her not wanting to take credit cards, especially for small purchases,. The leeches at Visa, MC, Amex, Discover take a large enough cut to absolutely kill profit margins at food businesses. In this day and age not taking debit cards would be the sign of a creature that refuses to evolve and will wither away. People just don't carry cash anymore. And she wonders why she gets all these 20's. Let's just think for a second. I bet most of the people waving double sawbucks at her have not one other penny in their pocket, but do have a walletful of plastic. Speaking of which -- "I'm xx years old and I'm not going to change." Hmmm. A list of other things that refused to change -- IBM in the 80s, IT&T, the big 3 in Detroit, most of the American airline industry, the American steel industry,....... From all of the praise that I've read, I bet that her baked goods are truly spectacular. If, following this rant, I am ever allowed anywhere near Cleveland Park, I'd like to try them. I'm sure that I'd enjoy. I just have no patience for the "tortured artist" syndrome that seems to prevail among a group of DC chefs. Consider yourself an "artist". Fine. But, THERE IS NO ART WITHOUT BUSINESS!

Where have you tried already? The suggestions are my best ones at this time. Unfortunately John, I cannot recall names too well (not that drinking has anything to do with it or anything). We've tried a couple of places right on the main drag. The Indian place which was pretty average, and the wine bar which had ok food but a very nice wine selection are two that pop off the top off my head. Off the main drag, a block or two down the hill behind the library, was an Asian fusion place that was pretty good. Thanks again for suggestions.

Slightly OT. Mrs JPW and I are prepping for our annual trip to the Saratoga Springs Jazz fest at end of June. We usually arrive a day early and have yet to find a truly special place for dinner. I'll have to try one of the places listed above and report back before you all head up to the races. Any other suggestions out there?

Babka, Are you sure it wasn't the fumes from the Iron Shitty that overwhelmed you? Truly the nastiest beer around.

I'll second the *ka prow* recommendation. Curry = coconut milk. So red curry will appear orangish/yellow. The color generally refers to the color of paste used, not the end result of the dish. Something like the *ka prow* which consists pretty much only what bilrus gave or other plainer sauces might be better as it can take time for US stomachs to accommodate themselves to coconut milk. Other non-curry favorites are: Spicy fried rice, Thai style drunken noodles, and of course Padd Thai (which has about as many variations as the story told by Bill Clinton when he got caught schtuppin Monica) edited to include - The noodle like onion-tasting things were most likely a type of bean sprouts.

I know and love BBhasin's restaurant, and other than the fact it's excellent, the food is not outrageously "hot". (Unfortunately, I moved to the other side of town and have not really had the chance to go recently). I was attempting to think of it's closest relative in terms of taste, and thought of some of the spicier Spanish tapas. Perhaps tempranillo or other spanish reds. However, since these have not quite made mass market, they may intimidate some customers at your price point, so maybe some CA blends like the Bonny Doon Big House red. And perhaps push a rose or two along with a couple of reds.

Last time I did one, I did not notice a significant difference. Then again if you've got a big bird, who'se going to really notice the difference between 4 hours of cooking or 4 1/2? Given the wide range of approaches to temp, this will likely bring the most debate, but I typically use the same temps for brine and non-brine. My typical turkey brine is from Alton Brown's recipe.

YES! Man, that's the number one thing I miss about living in Del Ray. At least twice a week visits as I walked home from the Y. Nicest people on the face of the earth.

As this is only my second year of having an herb garden, I am just starting to figure out what works well in my little bed. I'm outside DC and can only get a few hours of direct sunlight a day due to the large number of massive trees around the yard. This year I am planning on: Thyme, Basil, Sage, and oregano (which almost took over the whole bed last year) Also, rosemary in a giant pot on the deck. Hopefully, I'll be able to plant next week. I'm too lazy to grow from seed and generally buy seedlings at the farmer's market.

pork and pork by-products

Like Redfox, I am a Pittsburgher currently living in DC. I get back occasionally. I agree that compared to the big cities that are most noted on eGullet Pittsburgh's high end restaurant scene stinks. Why? There's just not as many people in the 'burgh with the money to support a variety of high-end dining. It's a much smaller place with an economic infrastructure that has been in decline (overall) since the late 60s. It also has one of oldest populations of any urban areas in the country, young people (ie under 65) who could help make a "scene" flee it like it has the plague. That said, I'd put some of Pittsburgh's ethnic restaurants up against the best from anywhere. Chinese food - I don't know if it's still as good as it once was, but my dad still frequents Jimmy Tsang's on Centre Ave in East Liberty. The Strip - The merchants there have always been testy with the public, especially on weekends (and even worse around the holidays). My first introduction to swearing came there. Don't recall the bakery situation from my last trip there about 6 months ago, but Sunseri's still has a great selection of meats, cheeses and Italian specialties. That said, I would like to hear more from current "yinzers" as to restaurants to go to when I'm back home (East End mainly).

I can't schedule exactly at this point, but it sounds good to me. Don't worry Jen, I'll make sure that there is an appropriate receptacle nearby.

Tryska -- thanks for the link. There's some interesting info there. Now if they could only give me more info on how to know exactly what I'm doing wrong when I irritate my southern MIL. LOL John - I love the crackers story. It reminds me of a scene from the movie "Greystoke" (a tarzan remake from the early - mid 80s (?). Anyways it is a formal English manor dinner around the end of the Victorian era and the newly rediscovered Tarzan is clearly puzzled by the multitude of implements at his place. At one point he picks up his finger bowl in both hands and takes a big drink. Gasps of astonishment arise from the guests at the sheer improperness of it. Until Tarzan's father, the lord oif the manor, picks up his finger bowl and drinks. The guests, fearing that they look rude, follow suit. The actions of the father have to me always been the epitome of manners and class.

In my marriage of a Yankee to a Reb (hill country Virginia) there are many cultural/etiquette clashes. However, the Miss/Mister (First Name) convention is one that I have adopted whole-heartedly. I find it to be absolutely perfect for that mid-range of formality where you know the person so well that to use the full formality of last name would seem a little awkward, but wish to show more respect than to address them so familiarly as to use only their first name. I have to disagree with the utensils in the wrong hand as a problem in most of the western world. I am left-handed enough that using a knife or spoon in my right hand would be a disaster (and I've tried). At least one of my siblings attributes her eternal clumsiness to being forced to perform manual activities right-handed when she is naturally a leftie.

Going Into Brain Overload AAAAAAAHHHHHHHHHH!!!!!! Must make it until 5 when I can go home and drink bourbon!

Yes!!! I had the arugula procuitto pizza and except for the burnt parts on the crust, the whole thing was floppy. The crust was way to thin. Tasted good but still disappointing. It also does not reheat well at all I had a suspicion that it would not reheat well, which is why I left the rest of mine there. I was not terribly surprised that the crust on my Quatro Fromaggi was less than crisp, but I am that some of the less "loaded" pizzas were. Number one suspect is that oven temp is too low. Given the size of the place and the popularity of the pizzas, I suspect that they may be overloading the oven at peak times. Any comments on crust quality for those who have had it in non-peak hours? JohnW?

My main thought is that that weekend marks the debut of the new Iron Chef! Looking at the Food Channel schedule, Friday looks best. It is also generally my best night to go out. A secondary thought is that if we get as large a crowd as last night then a weekend event may be problematic to schedule. No one place jumps out at me right now.

Luna Grill in both Dupont and Shirlington does some nice breakfast/brunch stuff.

MMMmmmmmmmmm, Pork! Insert drooling noises here.

Let me add my kudos to Jenny for organizing. An especially sweet touch was the name/screen name cheat sheet. Mrs. JPW and I had a great time meeting everyone. Next time, I'll have to make more of an effort to get to talk to the people at the other side of the table. The salume and cheese plates were excellent. I thoroughly enjoyed my pizza - not the best I've ever had, but more than adequate. The only reason I didn't finish it was that I had too much of Mrs. JPW's very good arugula salad and pasta. DC Mark and Al_Dente excellent job on picking out some fabulous reds at good prices. I actually owe everyone from my end of the table $4 as I later realized that I miscalculated the tab. Of course, I blame the wine and food for making my brain a little slow at the end of the meal. I like the space of Sette, although I would not want to be seated at one of the tables right next to the bar. The outdoor space should be good once it gets nicer out. I thought that the waitors did a very good job, especially given the unruly crowd of foodies they had to deal with. See you all soon.

If you can work the timing, my trick is to hit the area at 6:20, find a spot, and park at 6:30 exactly (ok, 6:25. Shoot Me). There's a garage on Floriday Avenue just off Connecticut that's about 2 blocks from the place. Look for the Vision's Cinema. Yeah, I often do the 6:25 trick for softball games on the mall waiting to park on Constitution. We'll see if I can time it right. If not I may just swallow the cost and use the garage.

Al_Dente. Oh, you mean physically.

Quick question - Parking in Dupont absolutely stinks and their valet doesn't start until 7. Anyone have a favorite garage for the area?

Mrs. P, Thanks for the update. The menu sounds a little more extensive than I thought it was going to be from their (rather limited) web site. No liquor license yet? Ouch. Holding off until they get one sounds like a good idea. Might try to sneak in for lunch this weekend to try the 'za.

I too was a Milk Bone fan as a child.