it's 5 pm somewhere!

Have you had the croissants at Besalu and still think the ones in Walla Walla are better? I do love the almond croissants, and many other things, from Besalu. Writers from NY have rhapsodied, but they probably didn't go to Walla Walla.

>I bought the Junior League of Seattle book CELEBRATE THE RAIN because it was so highly touted on another web site. So far I haven't made anything from it ...has anyone else? I have not done the cooking, but my friend loves this book and so I have eaten several dishes. It's a good one, toon, much more geared to everyday cooking.

I have made many things out of both Tom Douglas books (Seattle Kitchen and Big Dinners), and have enjoyed them. Trauntfeld's new book is especially designed for home dinners and in some ways is more accessible than his first book.

I agree that my expectation of certain dishes leads me to tinker with the recipes. for dishes that I didn't grow up with, I tinker less. I have done enough experimenting with long and short cooking times and amounts of spices that I don't think I need to double the spices because of longer cooking times. I haven't done the kind of serious experimenting that you have, though. I have noticed that for me, I often need to add cooking time to recipes, not just Indian ones. I am sure different stoves, etc. play a role as well. I once read an interesting thing about how different onions are in India as compared to the US, in terms of water, how they cook up, and how they reduce. I imagine that differences in produce across countires and regions, and whether you buy them at a farmers market or grocery store, etc. can also play a big role in differences in how something cooks up.

I grew up with Indian food. when comparing family techniques to well regarded Indian cookbook authors, I have to say that I think many cooking times, especially for the preliminary steps, are very short estimates. (I also often double or triple the flavorings and spices in ratio to the meat/veg/main ingredient.) I usually put in the whole spices after I brown fry the onions. (This is Jule Sahni's terms for cooking the onions. You aren't carmelizing them in the Western sense, because you are not slow cooking to develop the sugar and make them golden. Instead, you are cooking at a medium high heat and aiming for a rich brown color.) I think the tips above about type of pan, amount of oil, and ratio of onion to oil are all good. Generally, I use at least 3 onions sliced, a large pot (not non stick) 4-8 quart, plenty of regular vegetable oil. Depending on the wateriness of the onions, it takes 10-30 minutes, more or less. My family always stresses that the more you cook the onion tomato mixture, the better and richer your final dish will take. Then I add the whole spice, then ginger-garlic, then tomato. Once I add the tomato, I can easily cook it for 20-30 minutes again, or longer depending on volume, pan, etc. I have some dishes where I add the whole spices first, and I have not noticed any burnt taste from the spices. different regional cooking will use chopped onion and onion from the food processor, before and after cooking. the tips I have found most useful when adapting cookbook recipes to my expectations for how the dish should turn out: double the onion, ginger garlic, spices, and cook the masala for much longer than recommended.

went to Veil on Friday night. We were there from 7 to 8:30 and there were only 3 other tables taken. The bar was more empty than full. The food was good, and the service was lovely. I would eat somewhere else the next time I want $25-30 entrees, though.

I really like Chutney's on Lower Queen Anne, and it's the favorite of some Indians I know, who haven't tried Roti, though.

Purple Wine Bar is supposed to open at 4th and University--in downtown, not really Belltown. (It used to be University Bookstore). It's still an empty shell inside--no kitchen or anything. They did some work a couple months ago, then nothing. I thought they were supposed to open in Dec. or Jan.

My spouse and I went to Elemental in response to the reviews. The first time, we were abruptly turned away, like others here. The second time, we arrived before 6 on a weeknight and immediately got a table. We really enjoyed the idea of the place--entrusting in the chef and the wine pairings. In the end, the secret wines were fun. We guessed almost all the varietals, but made little headway in having the host talk/chat about his picks (we felt unworthy). We were not impressed with the food at all. We each had 4 courses, so there were plenty of opportunities for the restaurant to impress, but it did not. The flavorings were not well thought out, and non-existent on the meat dishes. it could have been an off night, but not a single dish was worth trying again. would not rate the food highly against many other restaurants in Seattle. that said, we would probably give it one more chance because of its positives and potential for great food.

I went to the dinner and really enjoyed it. It was all of Etta's and there was a long waiting list supposedly. I have been to a couple other event dinners at TD restaurants and not been disappointed. The food was quite good, the wine pored freely, and TD and Thierry made brief but charming appearances. they seemed to be having a good time. I don't think you get the best possible food the restaurant has to offer at event dinner, but I usually enjoy hearing about the pairings or whatever. there wasn't much talking/presentation at the Julia dinner, but we were seated at a table with some talkers, so it was fun for an evening. It made me want to go back to Rover's.

It's been about a year since I have been to Lampreia, but we had a wonderful meal. we were in a large group and had good service. The foie gras was amazing, but I don't remember what else we ate. I do think the atmosphere is pretty subdued.

In the Embassy Suites in Birmingham Alabama, they have a Ruth's Chris as the only restaurant. I traveled there almost weekly for a while. There was a separate breakfast (the free continental breakfast), but room service was Ruth's. I learned you really can have too much of a good thing.

I have a ceramic stovetop. I would prefer gas too, but no gas to the house. I have been able to cook anything (haven't tried canning though). I prefer it to electric coils. Mine is 5 years old, heats fast and evenly, can use any kind of cookware, can set pans anywhere, I have no question of breaking it, find it easier to clean if you buy the special cleanser. I disagree that it's a sign of someone not interested in cooking. Julia Child cooked on electric and gas. Having an electric stove with a tapped of gas line right there is just plain weird, though.