little ms foodie

Takohachi, 610 S. Jackson St., 206-682-1828. Open 11:30 a.m.-1:30 p.m. and 5:30 p.m.- 8:30 p.m. Monday-Friday, 5:30 p.m.-8:30 p.m. Saturday. I want a full report as I haven't been there yet!!

Our pizza's are never a perfect round, it's more fun to have a shape anyway! We have our pizza stone in the oven preheating and then build our pizza on the peel (or something else) and slide it onto the stone in the oven.

GREAT MINDS..........

The first time we made pizza we didn't have one either, it is tougher but you can do it! Do you have any smallish cutting board that could work? We had a plastic one from Ikea that we used, not the best but it worked in a pinch. If not try using a small sheet pan, upside down with some cornmeal on it.

Frango's were first created and sold by Fredrick and Nelson department stores in WA state. Then it was purchased by Federated and the Bon Marche took over the chocolate sales when F&N went TU. Now Macy's has their name on the Bon and so Macy's sells them. Do the Macy's back east sell them? Can they have a few transferred from the Seattle store??

Marlene, we leave our pizza stone in the oven 24/7. It sits right on the bottom element as we have a crappy old electric stove. The stone actually helps to radiate heat evenly thru our oven. And we don't have to store it! haha! donuts- Dayne and I make apple donuts in our fryer. Just slice apples relatively thinly and dip into pancake batter with a dash of cinnamon. fry, drain and dust with powdered sugar! yum! Hey question for you, I know many people put ketchup on their eggs but what about french toast? My mom was from Thunder Bay and she always put ketchup on french toast!

I like oysters with .... a dollop of caviar on top.... or miagnotte sauce (sp?)- red, white or champagne vinegar, chopped shallots, salt and pepper...... a squeeze of lemon...... hot sauce!

They sell produce at the U Dist Farmer's market and we always like buying from them. So we decided to try this one becuase they are a bit newer than Willie Green's who is also at the market and I like to give people not as well known a shot! I also like that we get some stuff from CA, it makes a nice change to have fresh citrus. I have a friend who has been using one for a while and likes it (don't know the name) but she doesn't know the person. I like to know who I'm buying from if possible.

I haven't had them but what about Frans salt carmels? Frans

after 15 hours in the slow cooker.... it's got a few more to go. Standard eG recipe minus demi glace, added s & p. It's for my xmas dinner- I'm tossing onion confit with roasted yams and sage butter. WHEN will it be Sat?? haha!

little MR. foodie made dinner tonight, one of my favorites!! Chicken fried steak, mashed potatoes, green beans and sausage gravy. We tried this fun little inexpensive red with it, nothing special but we got a laugh off the lable! Assorted xmas cookies made by friends and family for dessert!

they are in little celo bags of maybe 10 (??) and are a bit pricey...I think they are $6-8. But they are so good. Definately the best salt carmels I've found. You can call and ask them. website

Or you could pull an Alton Brown and just use a few bricks for the pizza!! We love making pizza at home. It is soooo fun, I'm sure the lad will have a ball. pesto and goat cheese..... the basic- tomato sauce, basil leaves and mozz......roasted garlic..... some pepperoni slices.....mmmm.... Make them small so you can make lots of different ones and enjoy!

On Queen Anne there is a shop across from Blockbuster- a little gourmet shop Le Cadeaux Gourmet (I think) they have the most amazing salt carmels. I crave them!!

So this is our list of restaurants to try when in Vegas in 2 weeks... Bouchon- dinner Emeril's Fish House- dinner Burger Bar- lunch Fix- dinner Olives- lunch (have been before but not for lunch) What do you think?? I'm thinking it's a good mix and am excited to try them out.

Rachel, do they really come out ok if you reheat them? Do you do it at 400F or so? I've always made them to go straight from the skillet to the hungry mouths in the living room. This would be much easier!!

I buy from whistling train at the U Dist farmers market in the summer. I am liking this one during the winter for it's addition of CA organic produce. Those avacados and pomegranate made a damn fine guacamole last night!

Recently we have signed up with Nature's Last Stand (the website hasn't been updated for a bit) to receive home delivery of organic produce. I'm sure many of you do the same so I just wanted to see who everyone was using and if they are pleased with the service. Natures Last Stand delivers to us each Wed. We signed up for a small box for $35 a week. We have more more than happy with the contents. It's so fun not knowing what you'll get and then using different things that week. This week we got avacados, a pomegranate, daikon radish, celery, apples, grapefruit, baby spinach, melon, satsumas, green beans, red pepper and eggs. It is always more than enough food for a week. And when I had two pieces of veggies with dark spots and tossed them I emailed the owner so he would be aware and he delivered 5 more pieces to my door the next day!! Anyone else using this or another similar service?

Oooh. This sounds good. I mean, if I have the deep fryer out and all anyway. . . . another experiment. Details please. ← Well after having them in Memphis this spring we tried a lot of different recipes but finally decided that this one is the best: Fried Dill Pickles 1 Egg -- beaten 3 1/2 cups flour plus 1 tbsp, divided 1 cup milk 1 tablespoon Worcestershire sauce 6 drops Hot sauce 1 teaspoon Salt 3/4 teaspoon Pepper 1 quart Sliced dill pickles Salt Pepper Vegetable oil Combine egg, 1 tbsp flour, milk, Worcestershire sauce, and hot sauce; stir well and set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350° until pickles float to the surface. Remove to paper towels or brown paper bags to drain. I then take some ranch dressing and spice it up a bit with different things in the spice cupboard for dipping. yum!!!

Good morning Marlene, Hey something we do with our fryer when cooking southern is to make deep fried pickles!! Yum! You use the long pickle slices, have you tried these? They are very tasty!! My godson who is 14 helped us make some this summer and loved doing it and eating them!

I keep my flour in the freezer in a zip lock bag because my mom said it stayed fresher that way. Bench flour is just the small amount of flour you sprinkly on your board so it doesn't stick to it, or that you sprinkle before you roll it out. Sorry about that, it's just a pastry term- nothing difficult!!

I'm not the baker in our family but when I need to make a pie crust I use a very easy French Pate Brisee pie crust recipe. Do you have a food processor or want to make it by hand (easy) 1 1/4 c flour 1/4 tsp salt 6 TBSP cold unsalted butter 2 TBSP cold vegetable shortning 3 TBSP ice water by hand (what I do too): 1. Mix the flour and salt together in a large bowl 2. Cut the butter into the flour until the mixture resembles coarse meal- you can use your fingers, two forks or a pastry blender 3. Break up the vegetable shortning and add it to the bowl continueing with the method above until the mixture becomes small clumps. 4. Add the ice water and toss the mixture with a spatula until the water is incorporated. 5. Form the dough into a ball, roll it in a bit of bench flour, wrap it in plastic wrap and chill for at least 1 hour or up to several days. Roll our when you are ready!! super easy and yummy flaky pie dough.

I love onion tarts! yum! I've never used filo, is it the same texture of pastry dough? Dinner tonight.....HOLA!! Guacamole with pomegranate seeds Chicken enchiladas Refried beans Pacifico Beer Felice Navidad!!

Marlene, I have always enjoyed your posts so I'm very excited about your blog! I'll go back and read your first one....I've been in a bit of blog withdrawl last week!! Yeah!!! blog on!

[guest review from little MR. foodie] My first impression of this was that it's a sharp wine...not sharp like a good cheddar, but rather like a good red that's a little too cold (it wasn't). That was mostly the oak, I believe, but nevertheless this didn't leave the best first impression. We probably should have decanted for a half-hour or so, or let it brood in the cellar for a couple of years and then written a very delinquent post... There was a background of cloves; also smoke -- not campfire, more briquets in the backyard. Not a lot of fruit (though my overly-liberal dose of raw red onions in the salad may have thrown off my palate). As dinner progressed and the wine softened and sweetened just a bit, it gained some character. I think KatieLoeb's suggestion of a burger would have been a good accompaniment. Regardless of the pairing, though, this [for me] wasn't a very distinctive wine; decent, but forgettable.