Mr. Lucky

Thanks -this sounds promising. I'll post back if it's good!

No, I don't, but I sure wish I did! My very first Caesar salad was in Mexico City in 1970. It was made and served tableside. I've found, with very few exceptions, that the only way to get it right is to make it myself. Once, several decades ago (probably ), I had a perfect Caesar salad at Belltown Billiards. I just checked, and they still have it on their menu. I won't guarantee it's what you're looking for, though. SusieQ ← Thanks for the suggestion. I make a great one, but was hoping to go out for a celebratory lunch. I'm a little on the fence about BB. Seems too good to be true that they'd make a better than decent caesar.

Does anyone know of a Seattle restaurant besides El Gaucho that makes a real (coddled egg, anchovies, Worcestershire sauce, fresh lemon) Caesar salad? I'm tired of those pre-made, goopy dressing, "Caesar's" most restaurants serve.

Thanks, Westville is now on my calendar as a must-visit restaurants.

Hi, I've had a massive craving for butterscotch pudding all summer. I looked everywhere in my neck of the woods (Pacific Northwest) with no luck. And, I attempted to make it by scratch -which was a disaster. I'll be in Manhattan in late Sept. and thought if butterscotch pudding could be found anywhere -it would be in NYC. Suggestions??? I won't have time to go to Brooklyn, but can get around Manhattan fairly easily. Thanks

For Pizza the only place to go is Old School Pizzaria on Franklin between 4th and State. In my opinion, it's the best, most authentic New York style pizza in Washington. I lived in Olympia from 1971 - 1999 and can say that it's no place to eat out. On the plus side most people are really good and interesting cooks. So dinner parties were always an occasion. Best coffee in the NW: Batdorf and Branson. I still only buy my coffee from there. Trinacria (sp?) is good, but is a bit tiresome as your only choice. This isn't their fault, it's Olympia's. Steer clear of Falls Terrace unless they've changed hands recently. They were your standard "turf and surf" place that my parents went to for every anniversary. I think everyone's parents did the same thing.

I live in Columbia City and have visited Tutta Bella on 3 occasions. The third will be my last. The place has no soul and the food has been mediocre each time. Frankly it freaks me out that my neighborhood is very diverse ethnically, financially, and age-wise. And yet all you seen in Tutta Bella are upper-middle class white people. I say open a pizza joint that makes everyone feel welcome. Bring on the $1.50 slice! PS: Not only should anchovies not be “optional”. You shouldn’t have to pay $1 for someone to place 4 anchovies on top of lettuce. Anchovies should be in the dressing or it’s not a Caesar salad. If people don't want anchovies they can order a green salad.

Jones BBQ has opened another location in Columbia City.

I never go out to eat on Valentine's Day. The restaurants are packed, the staff is harried, and the food tends to be average -often the menus are set so that the maximum number of people can be fed in the shortest amount of time. It's what I call "amateur night". Plus the idea of having a shared experience with leagues of strangers who go out to a nice restaurant once a year is not my idea of a fine dining experience. You're better off going out the week before or after Valentines Day. It’s definitely more romantic. Last year we held a brunch for friends that was lovely. If I remember correctly we had blood-orange mimosas, homemade brioche with fresh preserves, fruit salad, Niman Ranch bacon (for those meat eaters!) quiche, and we sent guests home with beautiful petit fours.

The Southern Kitchen - Tacoma's best kept secret. Breakfast menu includes a dish called Hog Heaven. Every pork product you can think of as well as pancakes and eggs. Lunch and dinner meals start with a corn cake the size of a plate which is then buttered and salted by most customers. Standard southern fare done the proper unhealthy way FRIED. Wash it all down with ice tea that will rot your teeth on the spot. I would not eat there more than once a month out of fear of a heart attack but it is well worth the risk everyonce in a while.

Our resolution last year was the same as yours this year. We decided that if we went out it would only be to a new or favorite restaurant with excellent attention to food and the dining experience or to the other extreme -taco trucks, Catfish Corner, Guaymas. No more mid-level restaurants that end up costing nearly as much as a great restaurant just because they're there. It's a waste of time and money! We followed through very successfully on this "resolution" and visited many new restaurants (Rover's, Lampreia, Oceanaire, Matt's, Lola's, La Louisiana, etc.) and old favorites (Harvest Vine, Essential Bakery, Dahlia Lounge, Maximilien's). Our resolution this is year is to keep to last year's commitment. Happy eating!

That's what we're having, too! Last year on 30 December I went all over town looking for blackeyed peas, and all the stores were out! I finally thought, on New Year's Day, to try the 23rd and Jackson (Seattle) Red Apple, and they had big display bins in the middle of the aisle, filled with bags and bags of blackeyed peas. ← We live in Columbia City and last year we couldn't find black-eyed peas in any of the local stores either. It was actually humurous to see these perfectely, fully stocked shelves with one section completely empty. It hit us to try the West Seattle Metropolitan Market and they were fully stocked. So, that's where we went this year. A terrific place to get greens (mustard and collard) is McPherson's vegetable market on Beacon Hill at 15th. They're always stocked and are incredibly cheap. You can often find great deals on lemons and limes (8 for dollar versus 59 cents a piece) too.

Oops! Here's the recipe for pad thai. wok might be the implement of choice in restaurants and the old country, but a large 12-inch skillet (nonstick makes cleanup easy) is more practical for home cooks. Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use the time during which the tamarind and noodles soak to prepare the other ingredients. Tofu is a good and common addition to pad thai. If you like, add 4 ounces of extra-firm tofu or pressed tofu (available in Asian markets) cut into 1/2-inch cubes (about 1 cup) to the noodles along with the bean sprouts. Serves 4 as a main dish 2 tablespoons tamarind paste or substitute 3/4 cup water (boiling) 3 tablespoons fish sauce 1 tablespoon rice vinegar 3 tablespoons granulated sugar 3/4 teaspoon cayenne pepper 4 tablespoons peanut oil or vegetable oil 8 ounces dried rice stick noodles about 1/8 inch wide (the width of linguine) 2 large eggs 1/4 teaspoon table salt 12 ounces medium shrimp (31/35 count), peeled and deveined, if desired 3 cloves of garlic , pressed through garlic press or minced (1 tablespoon) 1 medium shallot , minced (about 3 tablespoons) 2 tablespoons dried shrimp , chopped fine (optional) 2 tablespoons Thai salted preserved radish (optional) 6 tablespoons roasted unsalted peanuts , chopped 3 cups bean sprouts (6 ounces) 5 medium scallions , green parts only, sliced thin on sharp bias 1/4 cup cilantro, fresh (optional) lime wedges 1. Rehydrate tamarind paste in boiling water. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside. 2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside. 3. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside. 4. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender). 5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.