col klink

I stand corrected. Thank you Dave.

Nice work Jim, you have given me inspiration. Last week I came close to work when we had leftover spaghetti squash with spinach, feta something else or the other. Quite tasty, but when I reheated it on the stove with a couple pieces of bacon, then the dish was complete. But I hardly think this counts as evolution, it's just taking a nice vegetarian dish and adding pork. What dish isn't better when bacon is added?

What I learned in college was to use my forearm. Place the cap about 2" from the elbow in the really fleshy part and twist. Of course this only works with twist-offs and if they're really tight (like from the Pyramid brewery) this method will leave a big red serrated circle that I'd wear as a badge of courage. Of course I found out the hard way that Heineken bottles are not twist offs when the cap twisted but never came off. I earned that beer.

One thing I've always liked about Sara is that she feels really comfortable talking to the camera when there's no one in front of her. A lot chefs will stutter and forcibly spit out their words (e.g. Emeril) unless they have some form of live audience or a warm body right there on set.

I thought there was an earlier thread. I probably said the exact same thing too. Well, except for Alton Brown 'cause I only recently started to like him.

Bigbear, you're back! Welcome (back).

Varmint, I have the same whisk. At first I didn't like it as it was quite loud but now I'm happy with it and prefer it to the standard whisk. As for my guests, they're all pretty smart in that they know to bring prepared items that only need to be heated or plated. If a known troublesome guest wants to bring something, we specifically mention they need to do prep work at home as "the kitchen will be quite busy." And if a guest is in the way, it becomes very clear to them that they'll have to find a new spot as our kitchen is somewhat small. I have more problems in other people's kitchens since I don't have a clue to where anything is. And even when I'm looking for something and it's actually right in front of me, I sometimes don't even see it!

I'm particularly fond of her too. I'm also a fan of Mario Batali (his father has the best sandwich shop in Seattle), Ming Tsai and Alton Brown. I used to really get irked by Alton, but his show is so informative that I'm willing to overlook the mirth he adds, ie. hammy acting. I've come to the conclusion that he's the Bill Nye of the cooking world, ergo I'm now a fan and almost a fan of the hamminess. Besides, what's better than pork?

Nice work Rachel! I hope to do likewise today if I ever get off my tokhes and go to the store.

Vengroff, I'd like to thank you for the math, it's what makes the site more credible. I just wish I didn't have all of those flashbacks to high school.

I used to make my own ice with only Brita water. But that was down in Texas where the water is bordering on horrid (when my brother dan was less than a year old he contracted giardia from the Dallas water supply, when we moved up to Seattle, the docter asked "what third world country did you move from?"). However, as my drinking progressed and the laziness ensued, I started buying clean ice. For the most part I still just buy my ice, it's clean, tastes great and keeps well in the freezer. Since I like my cocktails very cold, I prefer my them shaken. By the way NSM, you make a killer vesper. Not that I've tried a vesper elsewhere, but I'm quite fond of them and you've completely turned around how I make Manhattans. edit: forgot about the cute doctor quote.

Evoo dressed roasted asparagus with balsamic dressing drizzled on top and freshly ground pepper. Steamed asparagus isn't half bad either. If only they were in season!

I didn't actually end up at the liquor store tonight to pick up my fifth of rum (I'm guessing it's a fifth) 'cause I went out drinking instead. HOWEVER, when I pick up my duck tomorrow, I'll go to one of the backward liquor stores here in Washington and start my own falernum syrup. Soon afterward it's ready, I'll be drinking the orange Gully on fire. Hopefully the flames won't get too out of hand.

Does that include yourself?

Oh yeah, we're pretty even but there's a 60/40 split in my favor towards cooking. She's also put me in charge of everything meat.

Looks like I have my work cut out for me tonight. Why order when you can make it yourself!

Hmmm, I'm going to have to find my thinking toque, but as long as bacon is an ingredient, I think everyone is a winner.

If y'all think you have the right "stuff" then the chilli cook-off in Sultan, Washington might just be for you: Click if you dare!

I primarily use Kosher but I also have coarse and fine (less coarse really) sea salt and *shudder* iodized table salt with "free-running" additives.

Hehe, Chowhound deleted the page.

I just came from that (well, we're soon to be married I should say) and I am so completely happy that were not apart. Plus the new kitchen is better than our previous kitchens combined. But that wasn't hard to do.

Sea salt (coarse and less coarse) Kosher Canning (don't really use) Table salt (*shudder*)

Really!?! Cool! Where is it? I'd like to smoke some beaver.

I know you mentioned moderately priced dinners, but ask for omakase and you can specify the limit for you party. If there's two of you, they'd be happy to do a $50 limit. If Batgrrrl and I were going to be in town this weekend, we'd join you, but alas, we're going to Canada! Naramata, by Lake Okanagan to be exact. If only the wineries were open!

If you have any interest in sushi whatsoever, you must go to Mashiko's in West Seattle. I've posted about it a couple of times here: Click me.