reesek

seriously girl - you are doing all us PNWers so proud!! i know you have good taste because i too am addicted to the wonderful tuna at the market - have you tried her jerky? amazing! and the strudel lady could NOT be cuter...mm, flaky strudel. i think i'll go now!!

that's the one. it's good...i like alladin on the ave better though. what's for dinner!?

where's it from? is it on 1st...do they make falafel too? i'm going outside now!

my grandma geri used to do that too. if the napkins were the nice white paper kind, she'd make me split mine with her and take hers, untouched home. drove my mother nuts. this kind of aged pilfering just reminds me of the brilliant soprano's episode when paulie takes his mother and the 2 snipy women to lunch and they fight over who gets to wrap the dinner rolls up and take them home.

we have popcorn and sparkles too. on our entire main floor. snowangel is most likely luckier than we are ... our 1950 ceilings are 4% asbestos. we haven't painted any of it (except bits where wall paint needed touch-up) if possible - spray it - so much faster and worth the hassle of prep. edit: speling

frittata is awesome b/c it's so seasonally adaptable. asparagus, young herbs & chevre in spring and wild mushrooms, onion confit and brie in winter. pretty, festive frittata - roasted peppers, sausage & parmesan - on a bed of arugula. tomato sauce on the side... i also love love love spanish tortilla which is prized over all for it's versatility - some like it very warm, some cold and some at room temp. sliced potatoes, cooked until soft in oil (or lard or bacon grease) with thin onions. remove and cool veggies. mix cooled veg with eggs - flop back into pan - i am way too chicken to turn it over when it's set on the bottom - so i finish mine in the oven - you can even broil when it's almost done to get the "puff" tortilla is very agreeable - variations i've seen in spain - with mushrooms, with ham, with onion. the spanish rarely add cheese - but that would never stop me!

how was lunch? by the way - oceanaire is based in minneapolis...not quite east coast .

wendy, you're doing the PNW proud. thank you for sharing your kitchen...i'm actually very envious. mine is a galley, and there's no room for people to dip spoons into my sauces while i cook. how wonderful for you that you and your husband share a passion. what's his specialty? by the way - if you should happen to need tasters before your party...i'd be happy to volunteer my services!

$5 and up...(there are only 2 of us, so it's usually $15-$22) they bring it to my house...how cool is that? i'm delighted to show them my love. our pagliacci driver (WS) is very attentive. the other thing that rocks about them was during the world series. i called to place an order and the order taker changed how my order was keyed in to the computer -- saving me a dollar. (and he was very diplomatic about the game - which in my sorrow, i very much appreciated!) i'll have to ask them too "cook it well" thanks! edited to say - it's not the greatest pizza - but good customer service and quality ingredients have made them my standard.

MsRamsey!!! SSSSHHHHHHHH!!!!! ← dang, i KNEW i should have gone. lmf - i'm so glad to see you blogging! if you can (and don't mind) i'd love to hear a little bit about how you became interested in food and cooking - and please post a picture of where you make the magic happen. thanks!

how funny. it was my mission in life until i had enough disposable income for fine cheese to make sure my cheese always melted.

i'm so glad this has sparked discussion - and yetttti - please also include the spicy fish recipe! i ended up using jaffrey's recipe but substituting ghee for oil. the amount of water (1 cup, 2 cups of flour and 3 T of ghee) was insufficient - but i put that down to measurements in cups rather than grams...i added more water. the dough was still very sticky and i had to flour the board a lot. should have brushed with ghee before baking. the crust was very thin...not terrible - not great. fried they would have been better - next time i'll brush with ghee and see - but i should add - they were gobbled!

dave - little known tip - buy reconditioned from amazon and save money. this one looks nice (and even more powerful)...and they're under warranty. reconditioned could mean anything from - hucked from the window to knob fell off to scratched paint. all the issues have been repaired and you've got a secure cheaper gizmo. i love my kitchenaid. amazon reconditioned kitchenaids (egullet friendly - i think!) edit - punctuation

have you seen the menu?

<bump> i have a dreamy problem - about a pound of salty cured salmon (whole - ie - not yet sliced) about a cup or a cup & a half of onion confit a 1/3 pound of triple cream cheese (can't recall which one, but it's got a thin white rind and a very fresh, buttery paste - not elastic like brie, more like whipped fresh cream cheese - but lighter) a garden of herbs - tarragon, parsley, chives, thyme, rosemary & sage i don't have any demi-glace or beef/chicken stock hanging around - thought i should mention that too... here's the thing - it was a sinful weekend...and i'm ready to detox. all i can think of to make with these ingredients are creamy things...quiches, creamy pastas etc. what can i make that takes max of about 90 minutes to use some/any of these ingredients that won't be too heavy?

i recommend jamjuree on 15th for thai, and definitely second busboy's suggestion about shopping for ingredients (even the rainbow grocery has some interesting options and lovely produce) and then cooking at home. i also suggest taking a trip to a metropolitan market or whole foods if you have a car...lots of free samples and eye candy (and easily replicable foods) can help tempt even choosy girls into trying new things. other suggestions - taste of india on broadway has very good potato samosas, and the piroshky place on broadway has wonderful cheap piroshkies.

sigh. thank you... you're welcome to crash my parties anytime - bring food! for 40 (ish) people on saturday i made - and did not photograph because i hate my camera: spicy potato and pea samosas i hand rolled the dough - and discussed it in the stupid things i've done in the kitchen thread. despite my idiocy, these turned out well. i served them with jarred tamarind chutney and made some cilantro mint chutney - because that stuff rocks. home cured salmon on cheddar shortbread with horseradish creme fraiche (my first home cure, and i loved the salmon - i can't wait to cure more with more assertive seasonings...smoked paprika?). the cheddar shortbreads were good - better warm but seemed leaden when cold. deviled eggs - creamy goodness cheese plate - a blue, a triple cream (delice?) and manchego drizzled with truffled honey. served with grapes, halved dates and marcona almonds. carrs water and wheat biscuits. french onion dip - a leek and 4 yellow onions + a splash of sherry and a stick of butter - cooked 12 hour onions in my heavy le crueset at 275 (250 overnight). mixed with sour cream, celery & garlic salt (for that msg tang) and loads of black pepper. someone actually ate the parsley garnish. served with blanched and chilled green beans, baby carrots, bell peppers & ruffles. stuffed mushrooms with garlic, gruyere & spinach - a pinch of those sweet onions and buttered bread crumbs to top.

i will never again lovingly roll out 60 half-moon samosa wrappers stacking them proudly as i go. the little bastards stick together (no, really?) and i ended up having to re-roll 90% of them. just what i had time for.

<bump> i'm making mini samosas for a party tomorrow night, and have a couple of questions...mostly about dough. i should mention first that i'm planning to bake, rather than fry them (mostly because i plan to make a lot, and i don't want the house to smell of oil during my party). i made the filling last night - it's very spicy and good (potato, pea, chopped shallot & ginger, garlic & jalepeno and lots of spices - fennel, mustard seed, fenugreek, cumin, corriander and <smack my hand> a little too much salt). i was planning to make the dough tonight - would it keep well overnight in the fridge? the recipe i was planning to use was from madhur jaffrey's Invitation to Indian cooking - (just flour, veg oil & salt) but i'm open to using ghee (since i won't be frying) and want to try to get the dough a bit flaky - so maybe ghee (refrigerated) is better than oil? any advice on baking samosa dough? technique? baking time with cold filling? can i bake them tonight and keep them in the fridge - reheat tomorrow? many thanks in advance! rk

so, i know this is really pathetic, but i woke up this morning thinking, "did eunny actually make that egg yolk ravioli!?" i came (almost eagerly) into work tasting the creamy yolk on my tongue and stumbled through my login in my rush to see how they turned out. i scrolled through to find these meaty, luscious short-ribs. i can't even be disappointed. all i can think is: HASH. (with poached eggs) it's hard not to be painful jealous of your mad skills, eunny - but thank you for feeding my need to see your work! i will be satisfying my peculiar egg-obsession this weekend. birthday cocktail party for the boy will include 2 dozen deviled eggs!

in 5 seconds. melkor - you're my hero! thanks so much!

Many apologies if this has been asked in another thread - my searches were fruitless. <wince> I had an Australian Shiraz (2001 Serafino) that I loved in BC last weekend. I've done some research, and it seems that the only US distributor is in NY (I'm in Seattle) The distribution rep told me he could send me some - but only if I was a "licensed establishment." It's legal to order/be shipped wine retail in Washington State - any idea why he wouldn't / couldn't sell to me directly? I've asked my local wine shop if they would order/receive a case for me, but haven't heard back...Now I'm wondering if that was a rude/unusual request. Does anyone have advice for this particular (or like) problem? What do you do when you read about a great wine, but find it's not available in your area? many thanks!!

i think she has - in a restaurant - she used to live very close to George Steinbrenner's ranch...but we don't think he hangs out in central FL too much. Horse farms are nice though...so is the catfish out in Silver Springs. ← yes - thanks much ludja. something else to make...and susan your lunch made me drool. i miss my tomatoes already! smithy - my grandmother lived in Delray for years. In Kings Point. Best thing about FL imo is PIX brand cream soda from Publix (see how this is all about food?). haven't had it in years, but it's what i remember best about visiting her. and the heat!

my mom is in ocala...wouldn't have been my first choice, but she is really happy there - for all the reasons you mentioned! she is building her second house now, but it's in a retirement development - she was tired of her pool and land - can you imagine?! the best part about visiting was sitting on her lanai eating shrimp and drinking vodka. can someone please explain toast dope to me?

for stock making it is definitely traditional to use the gizzard and heart and neck - i think the liver makes the stock bitter and cloudy (am i making this up?) my mom just used to broil it and eat it. i don't like the innards but love the neck...what i usually do is buy an extra package of bones - backs, wings, whatever...around thanksgiving there are often packaged "stock" bones. if not - i've never had trouble when i've asked the butcher. i hack the bones up - LOTS of them, cover with cold water and yes -- i use carrots (scrubbed and cut in thirds or so - same with a couple of celery stalks (with leaves!) a couple leeks and onion - quartered - a few peppercorns and a bay leaf. boil, skim, simmer until it smells like the 50's. strain through cheesecloth.