tighe

For the soup I just melted some butter into 6 ears of corn (after i cut the corn off the cobb of course) then added chicken stock to just cover all the corn. Let it simmer for about 40 mins. Then hit it with the immersion blender. Then strained it. I think this would have been great as is, but I had some heavy cream laying around and I couldn't resist. I'm thinkng if i made the dish again. The only change I would make would be to omit the cream in the soup. Not because I didn't like the texture and the taste of the cream. But only becasue I think the soup is more "pure" with just corn, stock, and butter. Personally, I loved the ginger Altoids with the peach. I know Ferran Adria used peach flavored Smints for his dish. I couldn't find those. ← I follow Ethan Stowell's technique of using Pellegrino instead of stock in making vegetable puree soups. To my taste, the flavor ends up much clearer and purer. I also soften some diced onion in the butter before adding the main ingredient.

I had a Henry & Lorna sighting tonight, walking into Union as I was leaving. I think they thought I was some kind of creepy stalker when I asked if they were there for their anniversary dinner.

A lot of it is due to the Market mark-up. The Pike Place Market is rarely a place for bargains on anything, great quality yes, low prices, no. You could buy more or less the same peaches at neighborhood farmers markets for significantly less.

Despite benign neglect, we're having an epic tomato year. We bought a bunch of varieties at the Tilth sale that we have never grown before and nearly all of them are thriving.

Tough choice, but I'm going with: IC #1: 8 points IC #2: 7 points You're both getting marked down for a lack of foam and gelee!

Since I nominated peaches, I vote for, uhhhh, peaches! I think there's real challenge and real potential for using them in great savory dishes. Abra, peaches aren't local?!?!? Mother of God! Even the most strident locali-nazis I know consider anything within a 200 mile radius to be local.

You'll need to get something that is dry-smoked and vaccum-packed. The less heavily smoked stuff needs to be refrigerated. Look for someplace that sells the Portlock brand or you might check at Pure Food Fish in the Market to see if they sell the really dry-smoked stuff.

Smoked salmon

And this isn't stacked food?!?!

If you want innovative, you may want to consider BOKA. It's brand new and I haven't been yet, but it sounds like some of the more creative food being offered in Seattle.

94 Stewart at the Pike Place Market is great for lunch or dinner. I think they offer one of the most interesting spins on truly regional-Northwest cuisine without falling back into the French or Italian paradigm. Downtown isn't the place for ethnic, but if you can make it to the International District, Green Leaf is the best Vietnamese I've experienced.

Although it will be the wrong time of year, the Skagit Valley area around La Connor, Mt. Vernon, etc. is the second largest tulip producer in the world. Can't seem to remember where #1 is.....

A few thoughts... Bellingham (sort of): Just south of Bellingham is the Oyster Bar on Chuckanut Drive. Good local seafood and a nice setting. Even if you don't eat there, the Chuckanut Drive is a worthwhile scenic detour, a winding road along the water. A little north of Bellingham is the Semiahmoo Resort, a very nice hotel in a beautiful location. There are two restaurants there, one nicer (but not fancy) and one casual, both very good as of my most recent visit a year or so ago. Port Angeles: I've hear there's a good French restaurant in Port Angeles, but I imagine you're not so interested in French food during your trip. If you'd like to do some wine tasting, Cameraderie Cellars makes some good Bordeaux style blends. I know the owners so if you tell me when you're planning to visit, I can let them know. If you're looking for a place to stay, you might try the Lake Crescent Lodge. I've heard the food there is pretty good too. La Connor: If you take Abra's advice and stop in La Connor, the La Connor brewpub has pretty good pub food and excellent beer. Olympic Peninsula: If your Olympic Peninsula tour takes you through Shelton, Xinh's Clam & Oyster House is supposed to be very good.

Where's the downtown DQ?

If there's no CR available, order Yukon River King instead, its better anyways.... I know Mutual has it right now.

Wow, that blows. I feel really bad for Scott, given all the work he's put into creating such a special place, not to mention health problems. Given the chef co-op concept, I'm surprised they couldn't keep things going. Get better soon Scott.

The psychology behind liking Dick's is impossible to explain. I went to high school on Capital Hill and was a regular at the Broadway Dick's for a 3+ years. To this day, there are times when I simply have to have a Deluxe and a vanilla shake and, trust me, it doesn't have anything to do with it being a good hamburger. The fries are a different story, I've never liked them.

I'm firmly in the "Astrance is awesome" camp, my advice is to eat there if at all possible. In a similar price range is Le Pre Catelan where I had a fantastic meal and I don't understand why it never seems to get any play here on eG. Being in the Bois de Bologne, it's a nice change from the urban environment if you're spending an extended period of time in Paris.

There's no reason to ever eat at the Crocodile, see bands and drink, yes, eat, never.

What about the student cafeterias in different parts of the city? I can't remeber exactly what the requirements are to eat there, but they're insanely cheap.

I like the Oyster Bar on Chuckanut Drive and they're open for both lunch and dinner. If the La Conner Brewing Company's brewpub is still in business (I vaguely remember hearing that it closed), it's a good spot for pub food and great beer.

A few months back, I attended the dinner he did for Boomtown Cafe and came away with the impression that he has serious skills and creativity but is stifled by the Oceanaire formula. At Boomtown he served an outstanding Peruvian style ceviche for the app and sous-vide pork cheeks for the main. Dessert was also great, though I can remember exactly what it was. I hope he dumps Oceanaire and opens his own place sometime.

Actually it is pretty close to the Burien TJs, but not that close to I-5.

Go to the Capital Hill TJs and eat at El Gallito, also on Madison a couple blocks away.

You're f-ing kidding me?? As in something like Cotes du Rhone Villages? I would have fallen out of my chair! I really liked the food a lot when I went, but our server didn't quite rise to the occaision. It's unclear to me what level of experience the restaurant is trying to achieve. The concept is, in many cases, at a very high level, but there still seems to be one foot in the homey-ness of BOB, including the service. All that said, there were a couple things I ate at Fork that were amazing.