olivina

Are you traumatized?

Preemptive Disclaimer: I once knew a guy who would coat the salmon fillets in mayonnaise and sliced dill pickles. Wrap in aluminum foil and grill! Can you imagine? I think newspaper played a role in the process but I have blocked it out of my memory. I do remember the experience ruining my taste for salmon for a couple of years. He told me it was an old fashioned Northwest recipe. So much for regional cuisine... Edited to add that I just realized (duh) maybe this was a kind of tarter sauce treatment?

mmm mmm, mortadella. didn't realize Whole Foods had mortadella. thanks for the tip, can't wait.

I know what you mean, I know they are nitate free and all that but they are lacking in flava and they go bad in about a minute. Columbus brand, Boars and Salumi (duh) are it.

They were at Sosio's last week! I'd forgotten that I had tasted them there, reluctantly at first because of my "not in season" snobby 'tude. So everyone, BUY TAYLOR GOLDS AT SOSIOS PLEASE INSTEAD OF WHOLE FOODS! splurge on the parking...

Whole Foods isn't the only place that sells LaBrea baguettes, but they are the only place I've found that sells the frozen LaBrea that takes only 12 minutes at 400 degrees and makes my salami/mayo/tomato on fresh baguette loving kids VERY happy. Hardest part is waiting for 400 degrees.. Forgot to add that Whole Food has Taylor Gold pears from New Zealand (out of season on this side of the world, I know) but delicious nonetheless, nicely ripe and honey flavored.

I was wondering who all those great looking people were!

I was there at the 4:00 too. The book is beautiful, nicely designed and sincere. There are chocolate hazelnut fritters in my immediate future.

ok. lets everyone be nice...

this is such a juicy topic for me (ms. average restaurateur) that i wonder if we should start a seperate thread to discuss it so that Vios doesn't get the brunt. Anyone interested?

Vios is open for lunch, except on Mondays(?). I sometimes go around 1:30-2:00 and the place is pretty quiet by then.

I had the beet salad at Matts' for lunch today and it was really simple and perfect. Sure I could make it at home, but I like to eat food I can make at home. The pot de creme wasn't too hard today, in fact it was deeply chocolate and satisfying. Fresh brewed coffee, nice company and Matt in a happy mood at the door. What could be better?

I agree completely with what Anita says about the Lago pizza style being differentfrom Via T, despite the common thin crusts and wood fire. Via T does a beautiful neoplitan pizza and many Italians from Rome have commented that Lago pizza is very much in the style of classic Roman pizza. I'll take that with great happiness. Carla

she wrote "miele melata" on the jar. heres what i found on google: www.verdetoscana.it/hm_mel.htm - 11k if you hit translate it says the metabolism of aphids..oh thats better...man, i was worried there for a second

I know this is an aside, but my mom's neighbor in Italy (Garfagnana region of Tuscany) just sent me her own honey made from bees who have collected the spit of aphids?? At least thats what I understand from her Italian description. It is quite dark and tastes a little like chestnuts. Anyone ever hear of this?

Last Tuesday the checker told me they had the honey in the back, it just hadn't been stocked yet. I didn't care because I've been adding my own. What brand granola do you all like to mix in? I've got Fannys from Whole but would like something fresher. Without having to make my own of course.

Oh yeah, Cafe Counter Intelligence has fond romantic memories for me as well. I am so glad that Matts' has inherited the good restaurant karma that that the CCI left.

I miss the Raison D'Etre cafe that was on Virginia around the corner from First. Not sure when it closed but I was a regular around 1982. My old self absorbed, brooding goth days...Raison was the perfect setting. It had to be the first place in town to serve "edible flowers". Remember how cool that seemed?

oh sorry, i am a fountain of misinformation. apparently it tapes at the end of april and airs shortly thereafter. Edited to add that Eric Tanaka is on the James Beard website as cooking in the house on April 29.

I know this wasn't your question but the capitalist in me thinks you could make your own. An espresso granita type flavored sno-cone comes to mind. Or maybe peach and vodka...

It will be filmed in NYC, I believe towards the end of this month (?). Tom mentioned also that his chef, Eric Tanaka will be cooking at James Beard the same week as the Iron shoot. Busy week for TD and company! Sure wish I could have heard the rest of that radio show. I wonder what people's suggestions were for winning over the judges. Kiro really should air Tom's show at a more convenient time for me! Edited by me for bad grammer!

It doesn't look like they have an archive from their website, but I emailed them to ask. I am especially interested in hearing it again because my husband Jordi was interviewed during the show about our pizza at Lago. TD is a generous promoter of restaurants other than his own. edited by Carla because of caffeine deficiency: I didn't mean "other than his own", I meant to say in addition to, or as well as, or just that he is generous.

I think it will be Douglas vs Morimoto, although I had to get back to cooking while he was discussing the details. A Mario/Tom battle would be so cool.

Anyone listening to Tom's show last night on KIRO AM (I sure was) heard his announcement that he will be a contender for The Iron Chef America title. His episode will air at the end of this April. He has not yet been given his 2 ingredients (the 3rd isn't revealed until show day) but was taking suggestions on how best to charm the judges. It will be a show worth watching. Good luck to Tom!

I do think the coolest place to have lunch with your dog is the outdoor seating at Cafe Campagne. Tres francais!