little ms foodie
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Posts posted by little ms foodie
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I'm eating some Honey & Milk pocky, they are very good- the box is quickly getting lighter....
also picked up some strawberry cream ones which are in my favorites catagory. I saw the grape today but didn't get them- maybe next time!
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I just had lunch at Samurai. I had the tonkatsu, and it was awesome. I promised I would tell my friends, so I am telling my friends.
Hmm, maybe I need to tell my other friends.
Can someone explain the al dente noodles thing to me? The woman asked if I wanted al dente noodles and intimated that smart Japanese people always get the al dente noodles. So I went for it. It was good, but I think I liked the noodles better after they'd softened up for a few minutes.
LOL I was just there too, we must have just passed each other! and I ran into another eG pal too
very funny!I had the shoyu also, loved the pork in it...question, what is "flavored egg" as an extra? what is it flavored with??
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I also heat up my cream before adding it, when I do that I don't get the curds that I get when I add it cold.
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has anyone been to the new Barolo on Westlake? I drove by last night and it looked beautiful inside, big chandeliers......
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I was in Charleston on business earlier in the month and had a very nice dinner at High Cotton. I didn't pick it so I know next to nothing except my food was very good.
Roasted pumkin salad with bacon and parmesan
roasted and fried chicken with onion bread pudding
Everyone else was very happy with their meals too! And a very good wine list.
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bryan I can't wait to hear about it!!!
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carlsbad that is great info, I definately did not know all that! thank you!
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percy great report on le cinq!! tell me about the china, I'm not familiar??
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Report on our dinner at Petrus in London can be viewed here
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we had a very nice dinner at Petrus mid September... our maitre'd was Jean Phillippe- quite amusing... speaking of amuse
we had a very nice champage with these and then this 95 Magdelanine with dinner
TallDrinkOfWater started with the partridge roasted with onion fondue, alsace bacon and partridge jus
I had the the terrine of confit foie gras, sauternes jelly, smoked duck apple and shallot salad
then the rump of veal
and the 24 hour roasted suckling pig
we had some beautiful cheeses and a few dessert wines
and desserts
we were stuffed so they had to send the mignardese (sp?) home with us!
we had a very nice tour of the kitchen and chef wareing was very nice to sign a menu and send it with us
really a very enjoyable evening, I loved the restaurant - very relaxed and not at all stuffy.
the only issue we had was getting a cab from the hotel at about 12:30 on a sat night
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one of my friends sautees hers in butter and then freezes them for future use. also she makes her creamy soup with duck stock, cognac and brandy- it's on my holiday menu!
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where is samurai please???
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ok today I had a bahn mi ga from seattle deli. it was still good but I much prefer the saigon deli!
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I spoke to reservations today regarding lunch next month. I have to say the woman was extremely nice and went in depth about the 2 different restaurants, smart dress with jackets for men and the pricing on the3 course lunch at $45 (although menu pages says $35)
all in all I have a ressie for lunch late in december..............
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last night we made the cabbage cake with sausage. it tastes really good (we aren't big cabbage fans but got some in our farmers box so wanted to use it) but it looked a mess. I think the sausages need to be cut thinner, it asked for them to be 1 1/3" thick. Also I'm sure I needed more fat in the pan.
But as I said it tasted really good and next time we get a cabbage we'll try it again!
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without scientific knowledge but we rather thought 100 yr old balsamico was similar to many ports.... a certain amount has to be of that age, like a bread or vinager mother.
whatever it is this is my trip report, not a political discussion of aged balsamic.
and thank you divina for the info on the consorzium
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I didn't notice john, we were just so excited that it was so old and our waiter made quite a production out of it. we were like the deer in the headlights! haha!
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what about Pasta & Co??
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I love the shots of the pasta, the gondola ride and the parm with 100 year balsamic! (How does that taste?! It actually looks thinner than I thought it would.)
it is very thick but once it hits the parm it soaks in!! it was unbelivable! we brought back 30 year old stuff and serve it the same way
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LMF I think you guy's have been slacking off a bit, there's been no Pic's of any Gelato lately.
LOL!!! we actually didn't have gelato in venice!
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our last day in venice we spent over on dusadora. the storm from the night before had left the canals creeping up onto the sidewalks- it definately gave us a small view of what it must be like in the winter when it's constantly flooding.
this little area was great for getting away from the tourists!
we had lunch at a small tratt near the Peggy Guggenheim but I can't recall the name. after walking all day because of a water taxi strike we decided to have a little picnic in our room while we packed
once packed we went on our touristy gondola ride
and then to Botte for checi and wine
and then stopped by another that I don't know the name of
it was across from this awesome wine shop!
we had a great dinner at Osteria Mascaron (sp?) and then sambuca con mosca at the late night Edy bar with the locals.
We left Venice for London and an amazing meal at Petrus which I'll post in another forum.
Glad you have enjoyed this, we had an awesome trip as you can see and look forward to exploring more of Italy!!
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that recipe for the boar sounds soooo good!!!
Love the pictures of your home in the country, its beautiful!
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Markk that solves it!!!!!
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Decades ago, on our first and second trips to Rome, I was suprised to see that the tomatoes in mixed salads were routinely hard and green. More perplexingly, if one of us ordered a Caprese salad in the same restaurant, the tomatoes were ripe and packed with flavor. The restaurants didn't seem to be fobbing under-ripe tomatoes off on the tourists since nothing else about our food in the restaurants seemed indifferent, and the Caprese tomatoes were luscious.
Somewhat later, I became friends with a Tuscan woman who is a divine cook, and I asked her about the tomatoes in mixed salads. She explained that Italian cooks deliberately choose green tomatoes for mixed salads because under-ripe tomatoes have less juice so the salad dressing doesn't get diluted.
Indy 67
this totally makes sense about the salads, I always remove the seeds from tomatoes for my salads for this same reason
Maybe Cantina do Mori?
These photos are literally taking my breath away: that shot of the island across from St. Mark's Square in particular. Where were you that you got the aerial view?
And I agree with everyone on the Parm factory pics: wonderful, what a fun little diversion!
yep Kevin you are right. and the aerial shots were from the top of the bell tower. the light was so great that morning as there was a storm coming!
Fantastic trip, WEndy and Dayne. I am very much enjoying it as it brings back so many memories and lets me in on a few things new to me. Did you actually go to the Ferrari factory or was it the museum? What kind of car do you drive in Seattle?
I absolutely loved Venice, but found it to be the most dificult place in Italy to get an exceptional meal despite the Rialto market and the presence of stellar ingredients. I suspect it is because the city is so dominated by tourism.
We toured the Museum at the factory, you had to make ressies way in advance for the actual factory and from the looks of all the people coming out of it you also had to have a special outfit!
Michelle I love that story about your mom!!
And Divina we would love to have cocktails next time we are in your fantastic city!!!
Samurai Ramen
in Pacific Northwest & Alaska: Dining
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reese how did we all miss each other? did you stay and eat or take out?
yes there is a nice slice of very tender pork in the shoyu