wesza

Gary: If your willing to try the ultimate "Chewy Bouncy Meatballs" then treat yourself to some Vietnamese ones. They even have a Special Machine that actually bangs up and compresses the meat into a paste. The lightness in the "Lions Head" is from the mixture of Eggs, Corn Starch and some Pork/Chicken Broth that mixed with the Fresh Ground/Chopped Pork. Irwin

Your "Oysters" look fantastic. Put them into your refrigerator as soon as possible in the coldest spot if your able to make room. If you don't have a Oyster Knife the easiest substitute would be a "Church Key" type of can opener if available or even a flat type screw driver. There should be Internet sites that will illustrate the correct method of opening or shucking a Oyster in the Shell. With such Oyster as you've pictured it's worth the effort. Another option would be to Cook the Oysters over Charcoal or even to put them in your oven at high heat until the shells start to pop open, again there is Internet info on these methods. The other options are after you've opened the Oysters if you've still have to many then put all your extras into a tightly sealed jar with any liquid remaining and make that into a Oyster Stew or put the Oysters into a Milk Wash, Coat with Flour, Them Eggs and finish by coating with Panko and Fry them in a Sauté Pan in Oil to a Golden Brown after which them may be enjoyed as Sandwiches or on a platter with suitable dips or sauces. Enjoy, Irwin

I'm surprised that no ones mentioned Sydney's most famous Seafood export, that at it's best when served in Sydney. Sydney Rock Oysters from New South Wales are possably the worlds best Oysters. They are kept in special nets and allowed to fatten via the Rivers tidel currents before being harvested. Another specialty are "Morton Bay Bugs" that are more well known as Slipper Lobsters, available live in Sea Water Tanks they are very delicious. They also have available a large crayfish called a "Scabie" and several special Crabs. Irwin

The one place that meets all your criteria, especially for the group you've described. I've been there for many similar occasions and being realistic about the price, ambiance and view it would be perfect. "Chinooks" at the Fisherman's Terminal is the place, plus it has free convenient parking. It's not the best Seafood Restaurant in Seattle but it is consistant and good value and generally pretty busy. Irwin

"Lutece" was the best Restaurant that I have ever eaten in consistently during the years that "Andre Soltner" operated the establishment. There were few Restaurants that were the destinations of so many Chefs and Restaurant Professionals on special occasions that were even close to being equal. I had the privilege of dining there with James Beard, Henri Soule, Albert Stockli, Joe Baum and the Krindlers and every meal was truly special. I've enjoyed dining at many of our more well known Chefs operations from the "French Laundry", "Charlie Trotters" and many, many others but none ever had the magic that Soltner put into Lutece. There are so many places closing for whatever reason that makes me envy the ability of the European operations that have been able to continue and evolve thru so many years maintaining standards that we aren't able to emulate. Why haven't we succeeded in spanning generations with continence in the Restaurant business? I hope that we take heart and try to encourage or support those operations that are trying to continue with whatever traditions being maintained. I would like to see some list of these wonderfully places that deserve our support so that somehow we could monitor there ability to succeed in the future. There are still many operations that are special in most communities that your often able to overlook or forget until it's to late to do anything about. Irwin

There were many classical seafood casserole dishes that should be attributed to "Gage & Tollner" that have stood the test of time. "Lump Crab auGratin", "Crabmeat Dewey", several "Lobster Casseroles" and several Bakes and Sautés all originated at the Restaurant. There were various articles in newspapers thru the years that wrote up the dishes origins. I remember when I used to eat there during the late 1950's and 60's there were three very special Restaurants in downtown Brooklyn "Masion Foffee", "Original Joe's" and "Gage & Tollner" that were all quite special. Gage & Tollver had military type emblems or bars on the waiters jackets showing how many years of employment that each waiter had worked there were several who had worked there over 40 years. They prepared almost everything to order, with even the Steaks being butchered and presented prior to being broiled. It's a shame that this ambiance will be lost. Irwin

I've taken the time to look back upon my notes regarding the Portugese influence into the Japanese Food culture and my information was taken thru translations from Okinawian papers that attributed the introduction of "Pan" and "Tempura" into the Japanese Market thru the fact that the Portugese had the ability of assimulating into various cultures thru marriage and adopting into whatever location they settled into. The first attempts of baking bread and frying as a business were recorded in Okinawa and spread in to the mainland Japan by sailors who had jumped ship, managed to put together the round bake ovens that became the standard in Japan who sold Bread and introduced Tempura as meaning simply fried in oil into the culture. If i'm not mistaken some of this information is available at the Hawaii/Okinawa Assosciation. It certainly seems that the Government or Church hasn't had as much influence as the ability to adapt to and marry into the various cultures by the Portugese themselves especially in Africa, Asia and South America. Consider also that the largest ethnic Japanese population in the World outside of Japan lives in Brazil. One fact that many aren't aware of about the "Navigators" is that all the original Spice Trading Routes, the knowledge of the use of the sextent and double entry bookeeping is that these skills were all attributable to the Portugese Jews who aquired them from within the religion and were only provided to the Dutch and Europeans during the Inquisition by Jews who felt that they wouldn't continue to support the monopoly of the Navigators skills under adverse conditions. Irwin

Steven: Thank you for your dealing so competently with one of the most important topics that most eGulletiers will appreciate. Eggs are still one of our most reasonable sources of protein and so often overlooked due to just being so much a everyday part of our lives. I'd like to take this opportunity to bring to everyones attention one of the most often overlooked or even unknown specialist in the Restaurant business. These Cooks who rarely obtain the status of "Chef" are in my opinion true culinary experts. The "Egg Man" or "Egg Lady" are the true experts responsible for running one of the most difficult positions on any Restaurant serving Breakfast. Watching anyone of them at work is a very special thing as ability of putting together and cooking every order a la carte with speed, many pans, rhythm and timing is special. There are many places that consider the "Egg Person" their most valued employee and I've been privileged to work and learn from many thru the years. In their honor and to thank you I'd like to share a bit of Magic that I learned from a "French Egg Man", who worked the Egg Station at the "Claremont Diner" in New Jersey owned by Morris Baum where it wasn't unusual to serve 1000 breakfasts on a busy weekend morning. Since this was a operation that prepared everything for quality there was no such thing as cooking eggs with anything but butter in a fry pan. Eggs were never opened except to order and even for omelets they were simply placed unwhisked but opened into bowls, complimented by the fillings alongside as orders were received, then fired on order. The one thing that made every Omelet super fluffy and brought customers back again and again was quite simple and could be done everywhere. After the Eggs had set in the Pan, and the filling was put inside all the Pans were quickly placed under the Broiler for several seconds, just long enough to set and let the eggs puff up under the heat. Then they were quickly folded up into the warm platters and served. This was the method our "Egg Man" had learned from the George V and the Ritz Hotels in Paris and I've brought it to many places and still do it at home today. It's fail proof and truly brings out all the marriage of tastes about your dream omelet. Irwin

It is very pinky looking. I think this reflects the Scandanavian - Hawai`i divide. People in Hormel's home state of Minnesota must be used to eating the it uncooked - kind of like a pork lutefisk. On the other hand, the Danish may view musubi as a kind of "rice smørrebrød", and hence recognized the possibility of frying the meat before serving it. Just a speculation - and a racist one at that. . . Spam on top of musubi must always be fried to the point of crustiness. As Lesa mentioned, local fanatics will often marinate the spam in a teriyaki-style sauce (and hotdogs too!) for an extreme, extreme saltiness. However, this is good because it adds flavor and offsets the blandness of the large block of rice underneath. Regarding the SPAMmobile - wow you had quite an experience, Emily! Glad you lived to tell about it. I assume you were unable to get the free SPAMBurger that they distribute. . . Incidentally, it's ironic that Hormel has been trying to expand into the "ethnic" food market by buying up such brands as Patak, House of Tsang, Herdez, Doña María, Búfalo, Marrakesh Express, Carapelli, and Peloponnese. When ethnic success was right under their noses in the form of their most "vulgar" product. Sun-Ki: Your wrong about "Hormel's" most vulgar product. I personally feel that this title should go to the two items that have become Hormel's most profitable products. Item # 1 : Hormels success in the "Lean & Tasty" fresh packed Pork Products that have prolifigated some of our largest Super Market Chains such as Krogers and Albertsons in cooperation with the packer friendly "USDA" to allow premium prices for Water, Salts and Chemicals being injected into our retail fresh meat products. Item # 2 : The most important item utilized by almost every Pizza Chain everywhere and even most Independents. Hormel's canned # 10 Tins "Sliced Pepperoni", needs no refrigeration all your required is to dump the stuff onto Pizza's. And go to the Bank. It's thin sliced and for Chains a major profit center, but is it Pepperoni? At least "Spam" has a history and has paid it's dues for building it's place in the Marketplace but Hormel has always not treated it with the respect it's earned. Irwin

Some of the best "Stone Crab" that i've ever eaten were served to me in Cuba. These were called "Morro Crabs" and were composed of both whole Male and Female Crabs full of Miltz and Roe with Whole Claws. The Crabs were simply steamed and delicious but it wasn't until several years later that I learned they were the same as the Florida Stone Crabs. The most interesting Crabs were varieties i've enjoyed in Panang Malaysia at a seaside Restaurant that only served Crab and in Fuji where we enjoyed decadent ultra rich Coconut Crabs. In Tasmania Australia they have what's called a Australian King Crab that's got nothing to do with the Alaskan King except it's also very large but has Black Tipped Claws similar to the Stone Crabs and is quite delicious. With all the Crabs i've enjoyed there aren't many that come close to the natural sweetness of the Atlantic Blue Pincher Crabs except the Samoan Crab or the Shanghai Fresh Water Crabs. I've never appreciated the adding of Old Bay Seasonings or Steaming with Beer to me the Crab by it self, simply naturally steamed is the way to go. Irwin [proud to be a old crab]

When we started setting up Buffet Breakfast's in major Hotel dining rooms, especially in Honolulu serving "Eggs Benedict" we were initally awed by the success and had to come up with a method of pre-preparing for service as many as 90/120 dozen eggs for a weekend par stock. This we were able to accomplish by using the kitchens largest Bain Marie service prior to Breakfast service by setting the steam table temperature to 203 degrees with a mixture of water, salt and vinegar. We then cracked up 60 dozen eggs into individual monkey dishes, set up into treys that were placed into the hot water bath for about 3 1/2 minutes strained into the next Bain Marie of Iced Cold Water to shock and set then placed into Large Staineless Roast pans with Cold Water and put into the Walk in Refrigerator until the total 120 dozen eggs were processed. This was done every morning before regular Breakfast service began. The Julia method was always done if we would get lower then the par stock or we didn't receive a fresh shipment of eggs in a timely manner. This to the best of my knowledge is still the method of choice at the many hotels who still continue serving "Eggs Hollandaise" as it's foolproof and consistant. Also if the Buffet Business slowed down and there were two many eggs poached we would utilize the extra eggs by finish them off to a Hard Boiled Firmness and prepare as variations of Egg Salad for different Menus where there was never any complaints or even indications of our method being different to conventional Hard Boiled Egg preperation. Irwin

I've posted previously about this topic. According to research that I had done about the Portugese influence into the Japanese regarding Foods. It seems that there were several Portugese sailors who jumped ship in Okinawa that were experienced Bakers who introduced "Pan" or bread into the marketplace as well as "Tempura" that continued to evolve into the mainstream culture. The Portugese influence to the foods of the Japanese, Chinese, Malay, Phillipine, Indian, African and other Cultures is far greater then most of us realize. It was greatly influenced by the so called "Black Ships" that controlled the major distribution of Spices for so many years plus the controlled expertise of the "navigators" provided under contract to the majority of shippers. Irwin

American Gourmet by Jane and Michael Stern 1991 The Good Food of Szechwan by Robert A Delfs 1974 Iron Chef the Official Book edited by Staff of Iron Chef 2000 The Chinese Jewish Cookbook by Ruth and Bob Grossman 1963 Cheese Cookery by Doris McFerran Townsend 1980 A Taste in Time by Beverly Sutherland Smith [signed] 1984 Glorious American Food by Christopher Idones 1985 Matters of Taste by Nathalie Dupree 1990 All in excellent condition with covers. Thriftshops are fun when your lucky. Irwin

I like Pecos too. Irwin, do you have an official opinion on the brisket from Jones Barbeque? I like it the best of any I've had. tighe: I've been eating "Jones Barbeque" since they opened and several times at the new location. They are not even close to "R & L" or "Peco's" for the Brisket. I feel that Jones isn't consistant in the smoking process as the Briskets sometimes have two much collegin when sliced due to shorter smoke time or high heat The sauce doesn't have the character of being basted into the meat during smoking or finishing the Barbeque. Check it out as the Briskets tend to curl up when being reheated, especially if you buy it by the pound as I generally do. Pecos Pit or R & L stay limpish and tender. It's a simple test. They do better on other items, especially the Home made style Desserts and Ribs and sides can be pretty good. For a overall experience Judkins will sometimes surprise. Irwin

There are some Sandwiches served in Seattle that are not comparable to anywhere else in my estimation such as those delights prepared at "Salumi". However there is one that been served for many years that I feel is World Class, especially after seeing several Texas friends moaning and tearing that this was better then they got at home. I'd like to nominate the "Pecos Pits" Barbeque Beef" Sandwich with Hot Sauce on the Onion Bun as a legitimate contenter. I have been enjoying these sandwiches for many years without ever being disappointed with consistancy, taste or quality. I can't say the same for anywhere else i've eaten. In fact I've never heard of anyone being disappointed by the items served. They are more consistant then McDonalds. For superbowl weekend I received a Brisket care package assembled from 5 well known places from Texas and compared then with several sandwiches that I had in my Refrigerator from Pecos Pit and it was still bettter then the imports. Irwin

Blue Heron: Baked Salt Chicken doesn't have a Crispy Skin since it baked in a External Salt Cover thats cracked open before being served. I like to explain salt-baked chicken to diners not used to the concept as a chicken that is steamed in a crust of salt in the oven. You're not the first person who has been surprised that the salt-baked chicken didn't resemble baked chicken at all! A good salt-baked chicken should be very moist and tender like you described, with a velvety soft skin and flesh lightly scented with cilantro, scallions, ginger and star anise, which are stuffed in the cavity while it cooks. (Not everyone enjoys eating steamed chicken skin, though.) The chicken gets chopped up and sprinkled with cilantro. It should also come with at least one dipping sauce, the default is an oily ginger sauce, but can also come with chilli, garlic or citrus based sauces as well. When I'm in a hakka restaurant I always try to order things made with preserved/salted vegetables, fish or eggs or dishes featuring innards. I've been told by a hakka guy from Taiwan (there is a large group of them there) that hakka foods are very salty and fragrant because the hakka were traditionally laborers (as weza mentions) and liked the extra salty food because they sweat so much. Do any hakka restaurants in the Seattle area serve lui char fan (lai cha)? regards, trillium trillium: Your discription of "Baked Salt Chickens" was very well done. I was always impressed after viewing the contraption that was used to correctly prepare the Chickens at the Hakka restaurants in Hong Kong and Taiwan it looked like a sort of Rube Goldberg drawing but tasted better then almost all chicken dishes. The proximity of Huinan to both Taiwan and Hong Kong makes one curious about the way the Salt Chicken evolved into two variations both so special. If I was opening a NEW type of Chinese Restaurant for the Market I'd try a "Traditional New York Cantonese Restaurant". as I find that it's hard to get any of the so called Chinese Food that was so popular everywhere in the NYC Area anyplace anymore nearly as good. Rheres got to be a memory nostalgic clientle. Seattle Restaurants aren't able to prepare Lobster Cantonese, Shrimp with Lobster Sauce, Moo Goo Gai Pan, Lo Mein, Spare Ribs or Barbequed Pork, Chop Suey, Fried Rice or Chow Mein and Egg Foo Yung even close to the old reliables even though it on some menus. I've been told it's hard to find even in NYC. Irwin

BastilaShan: The "Hakka" Baked Salt Chickenis prepared differently then the "Huinan" or in many cases "Singapore/Malay" Style Baked Salt Chicken both are delicious and my favorite "Rice" side dish is served with the "Huinan" style. I belive there a whole thread dedicated to this variation. The "Hakka" Style is also very popular served as "Salt Ginger Chicken" in the older traditional Hawaiian Chinese Restaurants a staple along side "Beef Tomato" or"Chow Funn" and "Steamed Pork with Salt Fish". The Hunain Style is done very well at either of the "Malay Satay Hut" Restaurants and Hawaii type Cantonese dishes are served at "Tai Tung Restaurant" at 659 S King St. Irwin

Thought that since it hasn't yet been posted i'd let everyone know that the "T & T Seafood Restaurant" has opened a new branch located in Edmonds next door to the 99 Ranch Market at 22511 Highway 99 in addition to their Shoreline location. They are featuring a opening special of Lobster at $13.88 pound and Fresh Abalone at $13.88 each. The restaurant opened on January 31, 2004. The Restaurants are welcome addition the the north end. I personally don't find either place to be nearly up to the quality and standards of most Seafood Restaurants established in the International District where the Seafood is prepared with more finesse and expertise, especially the majority of dishes requiring skill at similar prices. Both T & T's are geared up for serving special Family Dinners for 8 to 12 guests starting at $88.00 to $238.00 per table for opening specials. Irwin

Blue Heron: Baked Salt Chicken doesn't have a Crispy Skin since it baked in a External Salt Cover thats cracked open before being served. The Chef's generally on duty at lunch time aren't as versatile as the dinner chef so I wouldn't expect everything to be prepared to the same standards. However since there's generally one of the owners always on duty it would be a good idea to let him know that if he's not positive that everything you've chosen to order won't be prepared exactly as it should be that you'd order something else, then I'm sure it will be prepared correctly. The Hakka approach to Crispy Duck preparation is different to Cantonese in it's finish and flavor. Many items on the Menu are specific for the Seattle market such as Hot and Sour Soup traditionally served only in Northern Chinese Cuisine as well as other popularized menu selections, especially what I expect is their interception's of Luncheon Dishes. If your their at Lunch they serve several very tasty "Hakka" style Dim Sum during the week and a much larger variety on weekends. Request that they advise you of those that are actually Hakka Dim Sum. The "Pork Belly" with Pickled Vegetable is always available i'm not sure of it's name on the menu but every served knows what your requesting since it's a specialty. If's it available another Hakka item famous is the way they prepare "Tripe" if it's something your interested in trying. Hope that your next experience will be more enjoyable. Irwin

Irwin, not to beat a dead horse, but there are two Value Village stores in Snohomish county: one in Lynnwood on Highway 99 and one in Everett on Evergreen Way (the old Highway 99). Both are on the west side of the highway and adjacent to other stores. As a way of orientation, the one in Everett is not far from Pacific Kitchen, an excellent kitchenware supply store and is close to a Rite Aid. The one in Lynnwood is next to a Burger King. I am guessing that you were up at the Everett store, and I should be looking on Evergreen Way? MGLoyd: Passed the place today but it wasn't open yet. Info follows. Barneys Pastrami Dip 425-259-9078 5130 Evergreen Way [99] Everett, Wa. 98203 Now we will wait for your report. Lunched today again at " Baker's Fountain" in Lake City Way" mentioned on previous post. Same great "Monte Cristo" with fresh cut" Fries" and Marionberry Jam plus a eat with spoon Blueberry Shake. My friend had a "Dad's Burger" with Grilled Onions anfd Fries. it was gigantic, juicy and i'm going to order it next time. Other friend had a "Reuben", first rate and I was surprised how good the Sliced "Prime Rib" French Dip Sandwich looked. This place started in Pikes Market in 1929, makes a assortment of Candies, Fudges and Pastry is reasonable, got parking and Old Fashioned Charma. Even the Coles Laws good. Irwin

Michael: The place was located I'm pretty sure south of the Value Village [where we had stopped] on the west side of highway 99 in a small strip mall next door to a Hair Salon. The name was "Barney's Pastrami Dip" they served the Hoagie Style Sandwich, plus a couple of Sausage Sandwiches. Don't know how long it's been in Business but should be available in Everett Telephone Book. The Pastrami was pretty good with a nice mixture of lean and fat, much better then the type of lean phoney Pastrami wannabees sold at local supermarkets. If your able to locate and try the place please report about your impression. When I stumbled in it was late, but there was a order being put together for pick up and a couple of other customers waiting for their orders. Had run out of cards or menus and receipt had no name on it so you'll need to find the place. Irwin

Sun-Ki: Pretty sure it wasn't a Virginia Company. I remember traveling on the mainland and being near the location and trying to locate some place that sold the same type chips because I missed Hawaii and not being able to locate any or anyone who knew what I was talking about just cause i had the munchies. Sometimes you just want something. I was shopping at a Asian Grocery that carried everything neccessary to prepare "Squid Luau", but it just wouldn't taste the same just having the Luau except the way I always enjoyed it in the Islands. Sitting down for a meal of: Lomi Salmon, Fried Aku, Pipikalua, Lau Lau, Kalua Pig, Day old Poi, Rice and Squid Luau just seems right, but not just preparing anyone dish is equal to enjoying the whole experience at a Hawaiian Restaurant. Haven't found any Hawaiian Style places that have the whole act together on the mainland. Irwin

There used to be several Restaurants in New York that served excellent Roast Whole Sheeps Heads and Pig Heads as well as "Suffritios" as well as "Lungen and Miltz" on the lower east side. Fancy things like "Sweetbreads" and "Brains" were served at the "Four Seasons"and many other popular Restaurants. "Duck Tongues", in Chinatown were available on request as well as several types of tripe, with "Pig Testicles" featured at Hakka Restaurants. Clotted Blood is available in 5 different varieties, done for various ethinic tastes. Pork Livers, Tongues and Kidneys, Cheeks and Snouts are popular treats available at most butchers and many restaurants. Various dried Fish Intestines, Stomachs and Bladders are utilized in many specialties as are almost every type of Tendon. Turkey and Chicken Asses are sold for snacks or fried treats for special occassions as are all types of intestines. [chittlins] There are very few leftovers, and often items considered offals are sold at premium prices. Irwin

Gary, it's a mystery to me why Maui Kitch'n Cook'd are not more widely available. After Dewey Kobayashi landed on the cover of Gannett's Parade Magazine in 1980, Kitch'n Cook'd Potato Chips for a while became Hawai`i's most famous food export. Even today, many of the nationally distributed potato chip brand carry a thicker style of chip under the "Maui-style" or "Maui" label. The Kobayashis are one of the few small producers in the world that can truthfully claim to have created an entire category of food. In addition, there seem to be several companies around the U.S. nowadays that called themselves "Kitch'n Cook'd", none of them associated with the Kobayashi family. There's a "Furukawa Kitch'n Cook'd" on the Big Island and a "Kitch'n Cook'd" listed for Massillon, Ohio (you can tell, I've been searching the web). Most mysteriously, there's a web site for a potato chip company called "Kitch'n Cook'd" in Staunton, Virginia in which the company claims to have been in business for 50 years! I have a hard time believing that Kobayashi would have copied his brand name from an obscure company in Virginia, so I presume the all these similarly-named companies have at one time or another acquired the "Kitch'n Cook'd" name as a way of acquiring some of the fame of the original company. I wonder if this is because no one had the time or inclination to copyright the name, or a case of one company licensing the name from another. At any rate, this shows that the name still has considerable cachet and demand, so why aren't the original Maui chips being sold everywhere? If I get up enough courage, maybe I'll contact the company and ask. . . Sun-Ki: If i'm not mistaken the labels on all the original "Kitch'n Cook'd" chip packages attributed a mainland company with the origin of their Kettle method. It may have been mentioned in some articles published about the Chips previously It essentially assertained that the Potatoes were stored to specific brix and fried in small batches with the potatoes being sliced and chilled before Kettle Frying. Irwin

I agree with "Fai Chi", about Paseo; Sandwich's but I always ask them to take it easy with the Mayo and prefer the "Midnight Special" as being more Cuban then the Cubed Pork Sandwich's plus the side of Black Beans and Rice is the best in town. They also do pretty good across the street from Paseos at the recently opened "Persimmon" where everything is prepared with care. Their BLT was delicious, the soup even better. My favorite traditional Sandwich is from Bakers Restaurant in Lake City where the make to order a authentic "Monte Christo" Sandwich with Fresh Roasted Turkey, Superior Sliced Ham and Cheese covered with powdered sugar and you choice of three kinds of Jam accompanied by a generous portion of fresh cooked to order French Fries. Milkshakes and Ice Cream Soda's made to order as well, all flavors served with a spoon. Bakers Restaurant & Fountain has been in business since 1929 is located at 12534 Lake City Way NE in Seattle. Tel: 206-365-1888. It's a great place to bring kids since it's served good old fashioned food and real soda fountain treats. I also enjoy their "Fish and Chips". Another one of a kind discovery is located at Route 99 in Everett called "Barney's Pastrami Dip" where the serve a full 1/2 pound loaded sliced Tasty Hot Pastrami on a Hoagie Roll for $6.45 that tastes pretty good. Only stumbled upon it Friday and will return next week. Irwin