lala

Except for miles of soft leather booths. ....which didn't do a damn thing to absorb the very high noise level.

Thanks for your help, everyone! So far, I've reserved one night in Brunswick, 4 on Mt. Desert (SW Harbor), and one in Castine (this is all after spending a few days in CT). The last couple of nights, we're just going to wing it as we go back down the coast to Portland. Now, I've got to dig into all these posts for places to eat!

I just had lunch at Lola. While there are definately service issues (took 15 minutes for our waiter to even acknowledge us, and we got there at noon, and were the 5th table seated), the food was good. We split the 6 dip starter, to try everything. I enjoyed the feta (nice feta kick), tzatziki (refreshing), baba ganouj, and roasted red pepper, but wasn't enamored of the carrot or the skordalia (boring). I got the feeling that the pantry cook had a too - timid palate for what should be bright mediterranean flavors. My companion got the pork skewer and I got the lamb. The Pork was a little spicy and while the lamb was delicious, there were quite a few gristly pieces (cooked pink, yet chewy...). The accompanying greek salad was tasty, with heirloom tomatoes and a very nice feta, but again, the flavors were a little shy. The room did fill up, so that by the time we left at 1:00, they were full, with several big parties (and I do mean Par-tays). Problem is, there is not a single soft surface in the place, so the noise level was very high. All in all, I'd go again, at dinner to try more menu items - hopefully it'll be quieter then!

I stopped using stores that have those darn cards, and now shop at a small local chain and Trader Joes, as well as farmers markets, which I always did anyway. My grocery bill dropped, and I don't have to be paranoid about being tracked, or be annoyed by cashiers misprouncing my name when they tell me how much I 'saved'.

I'll vote for Matt's or Cascadia. And if they have time, a stroll through the Market in the morning, even if it's just when it's being set up - it's a great way to start the day!

Caveat: I haven't been to Noodle Ranch in a while (I'm on a diet - no, not low carb ), and I hear they've changed chefs. That said, Get thee to Noodle Ranch! It's downtown, on 2nd ave, next door to Mama's Mexican Kitchen. What you describe is their Mekong Pork, and it wipes the floor with Zao's version. It's one of the few dishes in Seattle that makes me want to order it again, right then, without even leaving the table. Wonderfully sweet/spicy pork, heaps of fresh herbs, cucumber and lettuce, and perfectly cooked, cool rice noodles, with peanuts and slices of chili, complimented by a sweet/sour/garlicky sauce for dipping/drizzling. Mmmmmm.....Nooooodle Raaanch...

Yes, CSASphinx, I am! I'm thinking of Fore Street, but have read vastly differing opinions. Portland will be my last night, so I want it to be good (doesn't have to be 5 star, but open to it). So I'm still open to any and all suggestions - thanks!

Fantastic report, rlibkind, I'll be sure to use it! And thank you to everyone who's answered so far, it's Really helping!

Now, wait a minute. Are they saying I would hold my chicken over my vegetables, cutting boards and dishes while I rinse it? Or that I sling it around my kitchen in a circle to whip it dry, spraying raw chicken rinse all over everything? What a dumb statement!!!!!!!!!! I buy my whole chickens as locally as possible, but always rinse them just in case--over a stainless steel sink, duh. I've found that not all chickens are properly cleaned inside, and quick rinse and massage also identifies stray pinfeather cuticle-thingies. Chicken then goes onto the meat cutting board for prep--not the kitchen counter . . . who carves up a chicken on the countertop? Quick pat dry, rub in some spices and maybe some olive oil, and then on to roasting. Whole fish, ditto, as part of the prep. Exactly! I wash every chicken in the sink, pat it dry, and proceed. Then I give the sink a quick squirt from my 10% bleach bottle. No muss, no fuss... and nobody gets sick.

I like the rubs, too. They're a good, fast seasoning when you want to make a quick dinner and don't have the time to put your own stuff together. I really like the steak rub - the spiciness compliments the richness of the meat. It's also great sprinkled over oven baked potato slices.

We've narrowed down the itinerary, if that helps. We'll be staying in Brunswick, Mt. Desert Island, Camden, Castine and Portland. Of course, we can certainly drive a bit for good food. While there is good information on this board for Portland and some on Mt. Desert Island (Bar Harbor) I'd love some ideas for the other places! Thanks!

I know that I use some 'convenience' foods - I live alone, and sometimes, after working all day, after work appointments, and getting home late I just want to eat and be done with it. So I do have some bottled sauces (teriyaki, bbq) and premade rubs (from Tom Douglas, a local chef here in Seattle). Makes things easy. Put the rub/sauce on the meat/fish, set aside. Chop a pile of veggies, start to saute. Shove mostly done veggies aside in the pan, drop protein in. Cook, stir, done. Of course, when I have time, on weekends I cook 'real' food, but there's nothing wrong with a little help now and then! I do, however use the freshest of possible fruits and veg - now that I think about it, in time crunched weeks, I spend almost as much time at the store picking good ingredients as I do actually cooking! Nothings as good as excellent melon slices draped with prosciutto and aged balsamic! (Is aged balsamic a 'convenience food?)

Hello Maine eGulleters! I'm going to Maine Sept 13-21 (well, I'll actually be in CT Sept 11-12), with my Dad, and have tentatively decided on where to go (it's hard - it all looks soo good!). We'll be driving from CT on the 13th, and my plan at this point is to stop overnight in either Bath/Brunswick (tour Bowdoin? Dad likes college towns), then the next night in Camden/Castine (take a boat cruise), then head to Acadia for the 15 - 19. Then on the 19th, head down to Portland, stay near or in town, see Portland on the 20th, and fly out on the 21st. I know that I'm not going anywhere south of Portland with this itinerary, but that seems to be mostly sandy beaches, which while lovely, are nothing new to this West Coast gal. With this itinerary, I'm hoping to get the 'flavor' of Maine I understand that Acadia is stunning - is that too much or too little time? Please give me feedback - is this a good plan to enjoy the coast? Where are good places to stay and eat in and around those towns, based on this plan? My priority for a nice, yet reasonable place to stay is Acadia, where we'll do a mix of touring, Bar Harbor, hiking, and just plain lazing around. I'd rather not stay IN Bar Harbor, but outside of town, yet on Mt. Desert. And of course, I'd love to hear of a good Lobster Shack or two!

Yep, my Dad told me the old "drink a tablespoon of olive oil before a night of drinking" tale, too. What I find amusing is mineral oil, used for oiling wooden cutting boards and other wood food preparation surfaces. I've read countless times, and was just told by a dealer, to buy mineral oil at the hardware store, or at the fancy kitchenware places that sell these items. Heck no. I get it in the drugstore (probably right next to that bottle of olive oil at that store), in the medicinal aids section. Oils wood, AND cures digestive ills for a third of the price in the cookware stores.

Hmmm...I'll have to try those. I'd like to add that a delicious treat is the vanilla Tully's ice cream with a shot of espresso poured on top. The very rich ice cream offsets the sharp espresso, making a lovely dessert or treat. Best eaten at the Alki location, so one can enjoy this at the beach.

Thanks, CSASphinx. When I get it narrowed down, I may PM you! Right now I'm thinking about the Acadia area (not necessarily staying in Bar Harbor), Ogiquiset (sp?), around Boothbay Harbor, and Portland. Never having been, I'm having a hard time narrowing it down, because it all looks so lovely!

Knicke, I've used Victor Sodsok's 'True Thai' (I'm pretty sure that's the name) for my Thai primer. The Tom Ka Gai in there is excellent (well, I do add a bit more lime), and works great with seafood, too.

Oh you all are making me jealous...no, wait a minute....I'm going to Maine in September!! Yay!!! So, other than all this luscious food and hiking and scenery...where did you stay? I know it's not food, so if you'd rather keep it off the board and PM me, that'd be most helpful!

Jill-O, I would not be surprised if Red Fox bakery is defunct. I buy their goods whenever I'm on the Oregon Coast (at least two times a year), and I have noticed that the quality has steadily declined. Last September, I bought my usual selection of pastries and bread, and actually Threw most of them Away after a couple of bites. Everything was really heavy and nasty, not made with their usual ethereal touch. So if they are closed, there's a reason...

I've only been in the area for 2 years and from what I've read Cascadia initially was very expensive with no options for a more modestly-priced menu. We've been twice....once having two of the tasting menus, the usual cocktails and wine. The second visit we wanted to try the $25 menu and were not the least bit disappointed. Now, on to their July 5th Anniversary menu...can't wait ! Cascadia opened as a higher end restaurant, with emphasis on the tasting menus, starting at around $50. They've since retooled, to survive in current economic times.

For me, it's not about the waiter vs the cook touching the food. It's the fact that the waiter most likely also cleared dirty plates (germs, anyone?), as well as money, which is just about the most filthy stuff around. And while cooks may wash their hands, how often do waiters do this?

The mixdown of wild rice with white rice, or brown rice is generally done to provide a more cost effective starch, with a similar flavour and texture. I see this frequently in commercial products, like Uncle Ben's, with mixed results. It's probably better to use the real thing, cost be damned. Um, no, I meant what I said, speaking from personal experience. I've been eating ww since I was a child, and get regular shipments from relatives in Northern Minnesota. Some people find the taste too strong, and mixing it yourself is a solution (no commercial products, please!)

Some people find the taste to be rather strong, and mix cooked wild rice with equal parts of cooked white rice.

....who has been observed repeatedly licking her fingers in the middle of food preparation....

Gotta disagree. I've been served salmon that resembled shoe leather at some restaurants in Seattle. ANY food can be screwed up by an incompetant cook.