JPW

Just about anything by Hemingway reeks of food and booze.

In yesterday's WashPost Shelfing

In the bartending business I used to call it "free booze"

Site says beginning Feb.

2 words - chicken curry

Yesterday's attempt to warm up the house was an "Old Fashioned Beef Stew" taken from Fannie Farmer. Stewing beef, soup bones, water, onion, spices - 2 hours on stove . Add potatoes, more onion and carrots at the end for another 20 minutes.

Short version of story. Parents divorced when I was young. After I graduated high school (I'm the youngest of 5), mom decided to start anew and moved to Maine where she was a nurse. After a few years she decided to take a new tack and, as the saying goes "Got married to Christ"

I fear that with the redevelopment, they may not be able to reopen right downtown. While I'm happy with the new buzz, redevelopment always nails at least one business that you would love to still have around. That said, I'll mirror Jenny and ask where should I eat tonight? Mrs. JPW and I are going to a 6:45 at the AFI and will eat after. Trying to think of the best place for a cold night. Went to Thai Derm last week. Not a fan of the chains they put in (Austin Grill's ok, never tried Panera). Other places we have been to a few times - Roger Miller, Cubano's, Bombay Gaylord.

That calendar is absolutely hilarious. It's special to me because that could be my mom on the cover (she's Sisters of St. Margaret).

BBBWWWAAAHHHHHHAAAAHHAAAAAAHAAAA !!! You should have, just for the hell of it.

Cut my chops on greek food at a great place in an unusual location. Courtesy of a Chicago born greek guy - Jim Boukas. Zorba's on St. Thomas USVI. If you are ever there, tell Jim that His Pal Joey said hi. Follow that up with a drawled out "Yeah Boss!" Tastes that I had never before known existed. And the man made the greatest bread. People would order loaves to fly home with. Enjoy your adventure Leah.

AMEN Sam. I don't expect the wine list at a restaurant to be like the local wine superstore. Whether at a place like Citronelle with a sommelier, or at a lower price point with entrees between $20 and $30 and a waitor helping with wine,I expect a wine list that is selected to match up well with the food menu and the staff to have knowledge of at least two selections that would perform well with each dish (or one if by the glass). While no wine expert, if I see a wine list that seems inappropriate to the overall restaurant "theme", I begin to wonder if I'm really in the right place. If I'm in a Citronelle, not that I can afford it, and I were to see white zin I would really wonder if these guys gave a darn about their customers. On the other hand, if I see a Petrus in a lower end place, I wonder if they have any clue. Especially at a mid to high price point, I believe that the first time that you can steer a cutomer to a more appropriate wine and provide an overall better dining experience, you have a repeat customer and one that will end up providing more revenue over the long haul than in trying to act as more of a "customer is always right" retail outlet and fulfilling every whim.

Stealing a man's food!! OOOOOHHHHHH !!!!! You're in trouble! That's going to require a lot of payback.

One thing that has heartened me about this thread is that for ages everyone looked at me like I had antennae growing out of my head when I talked about how much I loved the baked subs I had during my misspent youth in Pittsburgh. I haven't been to Philly, but throughout new york state, the midwest, the south, I had not run across people who thought anything but a meatball sub or a cheesesteak should be hot. Today for lunch I am going to a pizza place here in Rockville MD (Giuseppe's)that I was recently pointed to by an eG'er. THe place is owned by a guy who worked in one of my favorite Pgh. shops (Mineo's). They have a replica of one of my favorite sandwiches of all time (that was actually at the place next door to Mineo's called Aiello's) -- "Italian Sub". Capi, salami, ham, and provolone baked. Take it out throw on shredded lettuce, onion, and tomato. Top with some vinaigrette. Heaven!!

Wow, the Zoo Bar in Lincoln, Nebraska, has the same issue with various drunken college students accosting vehicles. It's a blues bar, too. Are you sure you don't live down the street from me? Sorry if I confused. Been to the Zoo Bar many times, but lived above a different bar in a different city.

If you're still looking for an apartment, try the big place directly opposite the National Zoo. Old hardwood floors, big rooms (at least the one we sublet for the summer a couple of years back), high ceilings....and in the same building as the Zoo Bar. If you haven't been, go. Ah yes, the Zoo bar. Good blues bands. Quite an interesting collection of neighborhood folk that hang out there, especially happy hour and Saturday afternoons. I've got to say through experience that having a bar in your building also has its drawbacks. I could never quite get used to asking the drunk college kids to please quit p&*%ing on my car.

To revive this thread, (and perhaps we will have to add the new Wegmans' to the list), it appears that someone has gone ahead and stolen my magnificent idea -- albeit before I even came up with it. FOOD

Lady T, AMEN. I'm with you. This would have been exactly my serious all food answer

Sun, Driver, 1st Tee. Oh wait!! Sorry, I thought this was my golf board. Port, Cigar, Full Stomach

I, too, frequently use Colavita. My current fave though is one I get at Trader Joe's. I'll have to check the name when I get home, but it is the Greek oil made from 100% kalamatas.

Tempura would probably work fine, but just about any batter will do.

For me it depends on the occasion. Thursday night is our clean-out-the-fridge curry night. Plug in the rice cooker, grab the wok throw in some oil and garlic and toss in whatever maybe left in the fridge. Could be veggies, meat, and/or just about any other perishables that might be found. If I'm having guests and get too lazy, it is generally just throwing a big slab of meat on the grill. As a side i have the easiest onion soup recipe that I stole from one of eGulleteers' least favorite Food Network hosts -- Paula Dean. Get the sweetest onion you can find, peel, core a small hole in the middle, and cut (but not all the way) into 4 quarters so you have a flower bulb looking thing. Put butter in the slits, a beef bullion cube in the hole, wrap in tin foil, throw on the grill until soft (30-45 minutes). Carefully open in a soup bowl and -- voila -- French Onion Soup (without the bread and cheese). Edited for fat fingers not working correctly

Lemon options- Deep Fried lemon slices (don't knock it until you've tried it). Pretend you're Greek and start using lemons wherever recipes say vinegar. I especially enjoy lemon juice based vinaigrettes (sic) and lemon based marinades.

Jenny, No need to fear outing yourself on the seafood distaste. I'm in the exact same boat. Until I was about 25 the only fish I would eat was tuna out of a can (which, if you think about it doesn't really count) I'm slowly trying different fishies, but only a couple months ago had to run from the table as a reaction to some grilled salmon I made (which my wife liked). What worked for me was to start with the most red-meat like fish out there - tuna steaks and swordfish steaks. I'm slowly working my way into some others - bass, snapper, etc. -- but it'll be a long time before I try salmon again. I definately understand PLM's protectiveness in the kitchen when cooking. Mrs. JPW is similarly banned when I'm making dinner. Growing up in Pittsburgh led me to experience most of the Polish delicacies. Never liked anything that came with cabbage.