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LaurieA-B

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  1. Portland street food suggestions in a recent article on Gourmet. com
  2. The Edible Plant Sale at Seattle Tilth is today and tomorrow (May 2 and 3). Great selection.
  3. Thanks for the cilantro encouragement. We've thinned the pots (into quesadillas) and will see how the rest does. We've got a couple of larger containers and are going to try planting arugula next.
  4. Our "garden" right now consists of two 6-inch pots that Iris and Matthew planted with cilantro. The cilantro sprouted and is flourishing, 3 or so inches tall right now. Each pot has at least ten tiny plants. The seed packet says to thin it to 12 inches apart. Hm. So, should we pull out a lot, or leave them crammed in? (We have no ground or larger pots, though of course we could get those if necessary.) A friend suggested we grow lettuce on our balcony. I saw some lettuce starts at the Broadway farmers market. How much space and depth do those need? Could I put one lettuce plant into a small pot, or do they need something larger? Thank you for any container tips.
  5. The Making of a Chef and The Soul of a Chef would definitely be great additions to the list (I think they are both superior to The Reach of a Chef). Ruth Reichl--I didn't like her memoirs as much as everyone else I know, but if you're going to include one of her books, Garlic and Sapphires (her life as a critic) would be of greater interest and value to chefs. I enjoyed the Bourdain and Buford, but wouldn't give them top ten status. And I prefer The Man Who Ate Everything, a true classic, over It Must've Been Something I Ate (though I love them both).
  6. LaurieA-B

    Chocolate Cream Pie

    We make the Cook's Illustrated chocolate cream pie (as found in the book Baking Illustrated; I think it's the same recipe that was in the magazine), and it's fabulous. One of my favorite desserts to make. The crust is made of ground Oreos.
  7. LaurieA-B

    Using Lard in Pastry

    My family loves the lard. My husband, aka mamster, wrote an article about lard that features (with permission) claire797's gingersnaps recipe. They're great. Marky Marc, this article also suggests sources for lard in the Seattle area. While Matthew uses lard in practically everything, the best use I've tasted was doughnut-frying. The doughnuts are AMAZING.
  8. Crazyberry on Broadway is open! Matthew, Iris, and I checked it out this afternoon. We got two cups: plain (vanilla) with Oreo, and strawberry with fresh strawberries. I really enjoyed it, and Iris said, "I LOVE FROZEN YOGURT!" (The fact that each serving came with a Pocky stick really won her over. Also, the tables spin.) I figured Matthew would be the first person to blog about it, since they just opened, but while he was busy writing up Kintaro Ramen, someone else got there first.
  9. We have a couple sets of Oxo Good Grips Bag Clips. Yes, they are much pricier than clothespins or binder clips, but good quality and have MAGNETS so they're always around on the fridge when we want to grab one. I think I may have found these in my Christmas stocking one year.
  10. The first thing I thought of is the catfish sandwich at Matt's--though Matthew did manage a good facsimile during the long closure, recipe here. Lark is a good choice. Salumi. I'm pretty fond of the tiny doughnuts at Pike Place Market.
  11. Bavarian Meats at Pike Place Market. Favorite with my daughter. elswinger, in the other thread you said you only found Oscar Mayer and Kroger at QFC. Did you try the deli case? The Broadway QFC where we shop has Boar's Head and some other meats that are much better than what you find in the packages.
  12. Our current family favorite is Bacon-Jalapeno Pizza.
  13. LaurieA-B

    Strawberries

    Your recommendations on storage are perfect. I ate refrigerated strawberries my whole life and only in the last few years learned what a difference it makes in flavor to keep them out of the fridge. We started getting wonderful local strawberries here in Seattle mid-June. We eat as many as we can after bringing them home from the farmers market. Since I love them for breakfast (on waffle with whipped cream this morning), I lay the remaining berries out on paper towel in a single layer on the counter. This seems to work well for getting two days (a day and a morning) of eating. Yesterday we made a batch of freezer jam, which I'd never tried before, and it has a wonderful fresh berry flavor. I'm looking forward to reading your book.
  14. The Food Network's Power of Food series of shorts (which you can watch online) features a Northwest vegetable garden in the front yard. (It's the one called "Front Yard Garden.") On that page you can also watch Seattleites Orangette ("Lemon Cake") and Gluten-Free Girl (eponymous). And, of course, my own adorable family. But "Front Yard Garden" is the one relevant to this thread. We planted some cilantro on our patio today.
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