crouching tyler

Regarding Brouwer's cafe, I was there on Saturday night. It certainly is a unique space. It has a lot of style, but other than one skylight, is completely lacking in windows - which feels a little strange. I don't know what their hours are but the lack of windows means this place will certainly only be a nighttime destination for me. I had been anticipating more of a cafe and/or pub feel to the place, but they seem to be aiming more towards hip and happening bar. It is somewhat of a strange beast. In some ways it feels like a pub - you seat yourself, order from paper menus, and it feels as if you could be there with friends for a few pints. But it seemed like quite a few people were there to have dinner, and some beer as well. Since it was full, newcomers had to sort of fend for themselves until a table opened up - which meant a lot of confused people sort of loitering in the entrance area. Perhaps if I was familiar with the German beer drinking establishments they claim to be using as a model, I would have known exactly what sort of place this was, and therefore how to navigate it. I am sure I will figure it out, though. Hmmm, maybe a trip to Europe is in order ~ in the name of research. As for the beer and food, I had a lovely Weissbeer (sp. ?) and a surprisingly good cheese plate. There was also a chocolate stout cake, that satisfied the need for chocolate, but did not otherwise astound. I will definitely be back for the Weissbeer. If I was a true beer connesieur, I would remember the name. Franken- something. Can that be right? The kitchen seemed to close around 10 pm ( a guess - I wasn't exactly watching the clock). Perhaps this will be another one of those Fremont places where your reception varies depending on whether the staff has decided that the dinner/restaurant stage of the evening has ended and the drinking/bar stage of the evening has begun. I don't mean this post to be negative, by the way. I think this place will settle down and evolve into whatever sort of beast it will be. And, whichever beast that is, I'll probably find a way to enjoy it. edited for glaring errors.

Emiliano's downtown, for Latin American/Caribbean - This was good when I was there in the first half of the 1990's. If large, guacamole laden burritos are your sort of thing, there was a place called Burrito Brothers - fresh ingredients - good stuff. I can only hope it still exists. It's within 1 block of campus. There was good food to be found when I was there. And I didn't frequent the chains. It was certainly not high cuisine, and the university certainly dominates the community. But university towns often contain hidden jems - you just have to get off the beaten path to find them. I wouldn't write Gainesville off completely. If I had been back since 1995, I would have more advice for you. Good luck.

My niece-in-law is known as Manzie, short for Manzinita - spanish for little apple.

Cream cheese and Olives on white bread. The olives were the green ones with the weird pimento bit in the middle. This is the only thing for which I use those olives. Peanut butter and Honey on whole wheat bread. Spread peanut butter on one half, honey on the other. Warm them in the oven. Remove from oven. Smoosh together. Wait one minute (tick tick tick). Eat. If you don't wait, you will have nuclear hot peanut butter/honey concotion glued to the roof of you mouth. Don't say I didn't warn you.

I would love to see a photo demonstration of this - I think I would be much less likely to injure myself in the attempt if I could just see it.

So, has anyone been to Crush yet? If so, what did you think?

So, I was recently given a 6 qt. oval stoneware covered dish. When I saw that Le Creuset box, I tell you my heart just leapt. But then I noticed it wasn't cast iron, but stoneware. It is still a wonderful gift, don't get me wrong. And it is still a gorgeous piece of work. But, silly me, I had thought all Le Creuset was cast iron. So, what can I do with this beautiful thing - I assume it is strictly for oven use? Le Creuset calls it "serveware." Do any of you have experience with / advice concerning Le Creuset Stoneware?

It seems like there are only two considerations for flooring material, in my kitchens anyway. Comfort and cleaning. The mexican tile floor was super from a cleaning perspective - it hid the dirt and was easy to clean. Hard as rocks, though. The Pergo wood floor was super comfortable, easy to clean, and showed dirt/hair/grime to a moderate degree. And I loved that it was the same flooring throughout the cottage. It seemed to lessen the barrier between the kitchen and the rest of the house. Linoeluem floor - just moved into a house with this stuff. Unfortunately, it is predominately white. Even when it is clean, it doesn't look clean. And I think I'll never really get past that in order to consider any other factor. edit: Did I mention I have a large, black, hairy dog? Maybe I just need a large, black, hairy kitchen floor.

I won't eat: Tuna in a can - vile smelling. Can't be in the same room with the stuff. Raw onions. I know - I know. I have seen so many posts here berating people for disliking raw onions. I didn't realize it was such a big deal to so many people. But, for me it is simple - they make me gag. Cooked onions though ? Love 'em!

There is a little carry-out Jamaican place on Sullivan Street in the West Village, next to the Peanut Butter & Co. place (which is at 240 Sullivan Street). I don't remember the name. Really good Jamaican beef patties. Maybe not "great" but at the least, really good. Generally speaking, it seems that beef patties come in two sizes, the thinner ones and the more rotund version. These were towards the thinner size. And they had various other patties (chicken, seafood etc...) and the fabulous Ting, as well.

Wow. I will no longer feel guilty about my meager 14 cookbooks. Some of my favorites are: Vegetarian Cooking for Everyone by D. Madison. Books for Cooks 6 . I really want to get the rest of this series, but I guess I have to go to London to do so - Oh, I love this shop! Recipes by Linda McWaters (my mother). She wrote out some of my favorites of her recipes for me when I went off to college. She used a black and white Composition book - just like her first recipe book from when she took her first cooking class [which was Chinese Cooking, taught in Kingston, Jamaica]. The first recipe in her cookbook is for Rice. The first recipe in the book she gave me is for Roasted Chicken. My most recent purchase is the Cast Iron Skillet Cookbook.

I know only what I have learned from cocktail menus and bartenders, so my knowledge may not be the most accurate. Cachaca is used in making Capriniha's (spelling is probably awful - but the drinks are quite tasty), and I think the liquor is derived from sugar cane. Cachaca has only recently appeared in the Washington state liquor stores with any regularity.

Therese - Now that I think about, I agree completely. I think my confusion comes from my family's weekly "Vegetable Night" dinner. It usually comprised about 4 different vegetable-based dishes ( but meat and dairy were often elements of at least one or two of those dishes). A sample menu would be: green salad with avocado and fresh tomatoes, corn on the cob, baked zucchini with tomato, basil and mozzerella, and lima beans (with the requisite hamhock). I guess "Vegetable Night" just sounded better than "Sides night."

From what I remember of my childhood visits to Georgia (my extended family is all there), the options at many inexpensive local restaurants was either "Meat and Three" or Four Vegetable Sides (I don't remember what the "technical" name for this was). As I child, I always chose the four vegetables because so many of them were vegetables that were absolutely transformed by the copious amount of meat and/or dairy flavorings. My favorites were fried okra and macaroni & cheese ( wait - how is this a vegetable?).

Frango's chocolates to be renamed "Frederick & Nelson The Original" - seattle times article Some interesting history of the assorted frangos is available in the above seattle times article.

When I was living in Ravenna (2003), I walked to Casa d'Italia for the occasional weeknight dinner. It's a good neighborhood restaurant - nothing stunning but dependable. It is a small space, and feels cramped ( or cozy, depending on your mood) for more than a table for two. The service isn't memorable (which is a complement, in my book). The hot sandwiches are memorable, however. Of the sandwiches, I like the meatball, and the sauteed onions & peppers. I think my favorite part was that on several visits, the chef was training a younger employee, in a very charismatic fashion. It's a charming little place for a nice dish of pasta, and a glass of wine on night you don't feel like cooking. I must admit, since I am now living in Greenlake, I haven't been there in a year. But, if I lived in walking distance, I would probably go one night this week. edit for typO

Maybe this is very regular ice cream and not new and exciting but I really have enjoyed Lemon Almond Ice Cream (based on a recipe named something like Lotus ice cream from the NY times). It is very very lemon-y, and the combination of the lemon and the almond really makes for an interesting twist on the normal sweet flavor. edit for typO.

One vote for: Buttercream Dreams If you were doing ranked voting, my 2nd choice would be: Sugar...

Some of the suggested names here that I really like: sweetness and light sugar sugar (reminds me of old song, "hey sugar sugar,... you are my candy girl and you've got me loving you....) Kate's Creative Cakes Names that have less positive connotations to me: morning glory & heliotrope ( I could be wrong, but I think that both of these plants are poisonous ?) kakes - this may seem weird, but this reminds me an ethnic slur. Something that occured to me: Kate Bakes (sort of like pattycakes?) or Katie Bakes (if you go by Katie, that is) ~good luck!

Having lived in both florida, and seattle, I think that one's level of intimacy with wildlife is far greater in Florida than the Pacific NW. Interaction with urban wildlife critters in Seattle is the exception, I've found. In Florida, it can be a daily occurence. Compost here, properly done, should not attract much attention from the critters. If we had composted in Miami, there would have been a creature carnival in our backyard on a nightly basis. Actually, there already was. By the way, the blog is great. I am thoroughly enjoying seeing how another Seattlite cooks and lives.

They have neither knives nor cookware, but this is a fabulous place - in case you don't already know of it. Books for Cooks

I used to feel the way many people on this thread seem to - Starbucks is at least consistently mediocre - and their big fancy frothy drinks are nice indulgence every once in a while (once a season). However, it seems to me that the quality of their espresso-based drinks has taken a sharp turn for the worse in the last year or two. The fancy frothy drinks are still a sweet treat - but they don't really have anything to do with espresso, but instead are heavily laden with sugars and flavorings. So, when considering Starbucks from an espresso perspective, I vote Evil. But, from a liquid dessert perspective, they are fast, consistent and relatively inexpensive ( frappucino = slice of chocolate cake). I must admit, though, I live 2 blocks from Zoka Coffee Roasters in Seattle - and have one of their perfect americanos almost daily, so I may be a bit biased.

Baguette Box would seem to be accessible, but still recognizable. They are just sandwiches, but wait, no it is .... a Crispy Drunken Chicken Sandwich!

I don't find it annoying in the least. Earlier in the year, Bittman was focusing on The Slanted Door and several good articles (and good recipes) emerged from that attention. I think it is an interesting way to move beyond the limitations of the article. Now, if I could only afford to dine at Lampreia and form my own opinion of Mr. Carsberg.

It has just occured to me that perhaps restaurant pilerfage is to blame for one of my pet peeves. I have frequently wondered why it is that waitstaff always swoop in the instant you have set down your fork on an empty plate, to evacuate the plates from the table -regardless of the fact that your dining companions are still eating. Is it there a critical dish shortage? Do they want to make things awkward for the slow eaters among us? Is it just rudeness? OR do they think I'll STEAL the dishes?