410 replies to this topic

[gus_tatory]

We began our day with a trip to the market; here are some pictures...

i'm only on page three of this blog, and i am enamoured of this peach photo--i think i may make it my desktop if you guys are okay with that.

and which red velvet cake recipe did you use--the Recipe Gullet one by Jaymes, or another? can't wait to continue reading...

[Laurie H.]

I usually lurk; although I love the blogs; just don't get around to saying thank you. But this has been such an excellent week that I had to chime in. Thanks for sharing your lives, one of your wonderful cities, and taking the time.

Dianne.

Lorna and Henry --

It looks like you've inspired a number of us to de-lurk! I think that it's fitting to use my first EG post to thank you both for taking me along with you this week. It was a great read.

Lorna, for coffee have you tried Victorola (411 15th Ave E) or Cafe Fiore (224 W Galer St)? I like them both for different reasons. I'm also not a big Top Pot fan, they're ok but I prefer Mighty O donuts. Mighty O (2110 N 55th St) is across the street from Zoka, or you can try one at Cafe Fiore.

Laurie

[H. du Bois]

Thank you for the pleasure of your company this week!

[Nina C.]

Thank you so much for this blog - it might just be my favorite food blog ever. I know food blogs are good when they've gotten me checking airline prices.

[rjwong]

We thoroughly enjoyed our week together. Not only did we have some really great food, but this is the longest continuous length of time we've spent together (8 days!) and we are happy that we shared it with so many of you.

There are steps one can take to make the continuous length of time we've spent together even longer ...

Thanks to everyone who commented and asked questions. You made our blog so much more interesting. We know we'll have many more culinary adventures to come, and hope that you'll be a part of that too.

I think you two can take this show on the road. It can be called: Ling & Lo.

Ling & Lo in Las Vegas. Ling & Lo in Los Angeles. Ling & Lo in Lyons. The possibilities are endless. What do you think??

We feel fortunate to have met so many EGers in real life, like the ones we had dinner with at foodiegirl's tapas party, to heyjude and her amazing cookbook collection, and most recently, dandelion.

I feel the same way when I met you two in person for lunch in LA. I hope another opportunity presents itself sometime soon.

So now it's time to say goodbye, and thank-you once again for reading!

Lorna & Henry, once again, Doh jeh, doh jeh. Shieh-shieh. Thank you.

[Becca Porter]

actually, from what i understand, grits (or the corn/hominy used to make grits) are treated with lye before being dried and ground...i don't think polenta is treated the same way.  anyone else?

The sad reality is that common grits (i.e., Quaker Grits) are not made from hominy. It's nothing more than coarse white cornmeal. You have to get the fancy stuff if you want hominy.

Blasphemy!

I shuddered at the thought of this. I went and checked my Quaker and Aunt Jemima Grits packages. They both list hominy grits in their ingredient lists.

[Ling]

[quote name='gus_tatory' date='Sep 3 2006, 09:43 AM'][quote name='Ling' date='Aug 29 2006, 01:04 AM']i'm only on page three of this blog, and i am enamoured of this peach photo--i think i may make it my desktop if you guys are okay with that.

and which red velvet cake recipe did you use--the Recipe Gullet one by Jaymes, or another? can't wait to continue reading...

[/quote]

I feel privileged that you think that photo is nice enough for your desktop! Please go ahead and use it.

I Photoshopped the picture to make it a little brighter. I think it looks a little better now.



I used Jaymes's recipe for the Red Velvet cake, with the following adjustments:

-increase by 1 tbsp cocoa
-lower amount of oil to 1 3/4 cup
-decrease sugar in cake to 1 1/2 cup
-when the cakes come out of the oven, wrap them in plastic wrap to "steam" them for a bit...(as I mentioned before, technique comes from a Scott Wooley recipe)

For the icing, I used:
1/2 cup icing sugar
1 lb cream cheese
8 oz softened unsalted butter
bit of vanilla

Edited by Ling, 03 September 2006 - 01:46 PM.

[Ling]

Lorna, for coffee have you tried Victorola (411 15th Ave E) or Cafe Fiore (224 W Galer St)? I like them both for different reasons. I'm also not a big Top Pot fan, they're ok but I prefer Mighty O donuts. Mighty O (2110 N 55th St) is across the street from Zoka, or you can try one at Cafe Fiore.

Laurie

I hven't been to Victorola, but I had Victorola beans this week at a coffee shop near Columbia City bakery. (It is almost kitty corner to Columbia City bakery). I didn't like the coffee there, probably because she only used 2 shots in a big cup of hot water, so the flavour was way too mild. I'll have to try Victorola again. And I've not been to Cafe Fiore yet--next time, when I'm in town! Thanks!

I see Mighty O when we go to Zoka. I've heard mixed reviews...actually, one very negative review of their chocolate donut, but I'll have to give their plain doughnuts a try if you like them.

[Eden]

No we didn't sit here...we're not that corny.  But you gotta admit it's cute! 

looks like that love grotto is designed for a threesome!

Last time I was there it housed a foursome
Gotta disagree with Henry here, I love the design of El Diablo. It's funny & funky & fabulously colorful. (plus having good drinks) If it was more convenient to Ballard it would be my go-to cafe.

Fun blog guys, you deserve a rest after all this work for us!

[Abra]

Next time you're at El Diablo, try the Cortadito. It's a very tasty little cup.

Great job, guys. I think "the Ling and Lo show" is a perfect moniker, and you did us all proud with it!

[Rebecca263]

Thank you for the cheery happy blog. I can't wait for the next installment in the Ling and Lo saga.

[Daddy-A]

Henry & Lorna,

J, the boys & I just got back from vacation yesterday and I was thrilled as all get-out to see you guys had blogged while we were away. Not that I wanted to miss it, but if I had have been home while the blog was running I would have been completely ignoring anything work-related.

Both J & I have spent the better part of this morning reading your adventures, and wiping the drool off each others' chins. Really awesome stuff. Since I've known Lorna for a couple years, and have had the chance to meet Henry on a couple of occaisions, the chemistry shown during this blog was not a surprise. You're a good team, and it shows in so many areas of your lives.

My favorite moment from this past week?

The only thing I am guilty of is surrounding myself with warm, wonderful people who enrich my life for knowing them. I DO take credit for that. 

Amen brother.

A.

ps - Part II of the Lorna & Lo Show needs to take place on this side of the 49th!

[Ling]

ps - Part II of the Lorna & Lo Show needs to take place on this side of the 49th!

I agree! Seattle may have better bread, but no place has Vancouver/Richmond beat for Chinese food...(well, except China. )

[racheld]

Thanks, Y'all!!!

It was a wonderful week.

[hhlodesign]

Alas, Lorna had to drive home this morning. But I sent her off with somehting good.



that's an Italian Plum Roll.

Edited by hhlodesign, 03 September 2006 - 03:13 PM.

[Pan]

[...]I Photoshopped the picture to make it a little brighter. I think it looks a little better now.


[...]

I never remarked on this before, but that really looks like an orange to me. Am I the only one who thought of that?

[Ling]

that's an Italian Plum Roll.

It was quickly devoured on the drive back to Vancouver. Very tasty. Definitely the best pastry I've had from Macrina.

[Ann_T]

Thanks for a wonderful blog.

Great idea for the two of you to do a blog from Vancouver.


Ann

[LindsayAnn]

I don't need to go into much detail here...simple fact is that you two are a great pair! Your blog was great, your food preferences are very interesting and complimenting (towards oneanother). The variety of your palate is interesting, inspiring and very well thought-out (you also have an interesting way - the both of you - of being able to teach yours readers interesting food facts and cooking techniques)....you probably do this without even knowing it, huh?!?!?!?. I am craving many (ok ok all) of your past weeks meals/snacks/drinks (with the exception of your hangover...guessing you had one Ling).

You two are highly entertaining and sure do know a lot about food, and you both seem to be wonderful cooks.

My favorite for the week...its a close one but I would say the Iron Chef contest...WOW!

Thanks so much :)

Edited by LindsayAnn, 03 September 2006 - 04:16 PM.

[srhcb]

WOW! THANX!

SB (uncharacteristically speechless )

[nyokie6]

Wonderful Week of Food. I too have read many of your previous posts with great enjoyment. Thank you for your effort.