ScorchedPalate

Birder53: Glad you made it to some of our favorite places! Thanks for posting the recipe for The Last Word. Ms. Ramsey and LEdlund and I tried one of these a few weeks ago, and it was really interesting and tasty (as all of Murray's concoctions are...) ~Anita

I had one of these a few weeks back at Zig Zag when Murray was perfecting it, and it is truly unique! ~Anita

Ahem. New Kowloon and China Harbor??

Judy: Any word yet on when Thomas Keller is coming to Seattle? I see he's on the schedule for Copia in Napa Valley for November 5. I have the Bouchon book on my Amazon wishlist for Christmas gifts, but if Keller is coming any time soon, I can be patient. ~Anita

Back in another thread that I can't find, someone claimed that the Imperial Mix-Up at St. Clouds is the spiritual inheritor of this CHL dish. It's made with "rice, scallions, eggs, & ginger, with Portuguese sausage, all mixed up together, $7.25" Still can't bring myself to order it as breakfast, though. ~A

Hmm... the place next to Chinoise is Voila! these days; before that it was Gitano, and apparently was Gypsy previously. ~A

I'd say that the good/smart/in-demand staff are already working elsewhere, if they know what's good for them. But hey, maybe I am a cynic.

I think I found a source: click here

In my defense, I described this dish to a group of eG at dinner last night -- as an illustration of my cuisine-hostile upbringing -- one friend asked for the recipe and a second invited himself over for brunch. I forgot to add earlier on: - Macaroni salad, the sweet, mayo-laden kind from the supermarket deli.

Followup: We cooked these chops earlier this week (using the deeelicious Smothered Pork Chops recipe from Staff Meals at Chanterelle) and they were heavenly -- flavorful, tender -- you even wanted to eat the little grisly pieces that normally get fed to the dogs. I'm going back next week and getting some more; gonna try grilling them to see if they fare as well under rapid heat. After that, I can see some carnitas in my future, and maybe a skin-on loin roast ala St. John. Edit: Just got confirmation that these chops did indeed hail from Island Natural Meats. The owner, Beth Kearney, wrote to say...

Scott Carsberg in the NYT, again! Inspirations That Renew Old Standbys

Cam said it best: "It reminds me of what Tom Douglas said about not being afraid to publish his Triple Coconut Cream Pie recipe: 'Once people see what goes into it, they won't mind paying seven bucks for it.'" He's totally right; Now I feel like $17 is a steal for that lasagna! Funny thing is that I hadn't had it in a while, until we went to Lago on Monday night. It was as good as I remember, but the best part was having the leftovers for breakfast on Tuesday -- it made me happy all day. (I actually told my officemate: "I can't get over how something as simple as having cold lasagna for breakfast can alter my mood.") So then to see the story in the paper yesterday was doubly fun. For those of you who read the news online, the article was featured above the banner on the front page of the PI (complete with a picture of Jordi) so I'm sure we're not the only ones who noticed. Carla, I hope your staff is prepared for the onslaught of lasagne orders! It's nice to see good folks getting the media love. ~Anita

- Casseroles that contain Cream of Mushroom soup. - Mother's circus-animal cookies (the pink and white ones with the colored sprinkles) - A family holiday brunch dish known as "Spam'n'Eggs": White sauce cheesed up with melted velveeta and a pinch of dry mustard, enhanced with cubes of Spam and hard-bolied eggs quartered lengthwise, all served over toast... for what is essentially white-trash Welsh rarebit. Nowadays we still eat it, but with ham and cheddar. It's still embarassing enough. - Mostly-drained Top Ramen seasoned with half a packet of the flavor-powder, with frozen corn added. In the absence of Top Ramen, egg noodles with butter will do in a pinch. - Cold leftovers as breakfast. (Today's selection: lasagne)

We've only been there once, but the food was beyond mediocre and the service was snotty. (We're not as gorgeous as the rest of the people we saw there, so I am sure we deserved it )

Is this all on the 9th, the same day as the class??

Sign in the window at Harvest Vine: They're open 7 days a week now.

All the more reason to make friends with the good gents there NOW! Gourmet recommended Union (along with Lark) and -- quizzically to me and presumably to anyone else who's eaten there regularly -- dinged them heavily for their service! That's the kind of thing that makes me go "HUH??" Were they at the same Union we go to?? I could, and have, found a couple of nitpicky things to say about Union, but the service is definitely not one of them.

My manager's sister-in-law's brother (hey, that's almost 6 degrees!) is the publican:

Is this different than Ketel One? If it was herby, then they could be producing a jenever-type variant for the Dutch market. Or it could be a clever and intentional misspelling... ~A

Kind of a haul from Seattle on a Sunday morning, but hey...

I'm right there with you on Glo's. If only you didn't have to wait an hour (30 minutes outside, 30 minutes post-order) to get it...

And in yesterday's PI, Ruth Reichl says she's "dying" to eat there: A moment with ... Ruth Reichl, Gourmet Editor (scroll to the last question)

Stopped by yesterday on my way home from work. It's small -- maybe 20 vendors in all -- and not a ton of variety, but a nice place to go for impulse buys. (You can't "shop" for specific items there the way you could at, say, the University District or other larger farmers' markets.) I did buy a couple of pork chops from a Whidbey farmer that I am looking forward to trying. It'll be interesting to see how it grows, and also how the other CapHill market does next spring.

If you don't want to trek to Salumi on Metro, then the QFC at U-Village has a nicer selection than most -- Boar's Head cold cuts and some nice cheeses, in addition to their store-brand stuff. ~Anita

I don't think I ever did post. The food felt sloppy, the big-group seating seemed like an awkward wedding reception -- at one dinner we ended up at a table with two of our friends plus 6 non-foodie, antisocial septugenerians -- and the service was of the drop-and-run variety. We originally booked our last "private dining" meal as part of a series; We called after the first dinner and asked if there was a way we could cancel our attendence at the other two. They asked why, we told them (gently) that it wasn't what we expected, in terms of quality and/or company, and they very generously offered us a full refund -- including for the dinner that we'd already attended. They were so gracious about the whole thing that I was reluctant to publicly complain.... ~A [edited to explain why I never posted, and for some sloppy grammar]