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You might enjoy this piece from Sunday - a timely ode to the popping of corn: the legacy

What do you like about each of them? ← The Panama Hotel Tea is, as noted, in an historic building on the edge of the International District (old Japantown) across from the hillside carved into a community garden. They do have some lovely teas, unfortunately, I am not familiar enough with them to name any. I just select based on a whim or advice from the server. I believe they are served in the heavy iron pots. They also have unusual snacks like matcha pound cake with red beans. The space is just very interesting and there is always street parking close by, metered. You find the parking enforcement guy taking his break, someone taking a meeting, and in the corner, probably someone working on a book. Remedy Tea is new to me, on Capitol Hill. They have an extensive list of straight tea as well as interesting blends. Also, some simple food including salads and soups, sandwiches and pastries and desserts from some good bakeries. They also have Theo chocolates and nib brittle by the ounce. The space is a little too cool, basement and lots of white, but they do good service in individual glass pots with infusers to be removed when the tea is steeped well. And tea lights to keep the pot warm. They identify which teas can be re-brewed with another pot of water, if you have the time to sit all day (you will find people spending the day at a table with laptop, writing, or I really like watching the guy embroidering (needlepointing?) what looks like circuit board patterns onto muslin. They have good magazines to borrow, a couple of soft sitting areas, a place for kids to play out of the action. And they are responsive if you come in and say you need stress relief, or feel a cold coming, or are celebrating. They have something for every occasion.

Cool thing for design nerds Andrew. Thank you! I've walked into many places under construction, never thought anyone else would be interested - of course, I don't have the equipment to film or a site to post.

Frozen vegetables (especially as we head into winter) are your friends. We keep spinach, corn, and some bean type mix (TJ used to have a great mix with dark leafy greens and edamame, but it's out of rotation at least) along with peas and mixed vegetables. Last night, the spinach went into a quick Joe's Special. Stock, if you can find the time. Slip in some frozen chinese dumplings for a comfort meal. My chef is going to take some local squashes and cook them up and portion them off in the freezer - add to soup, some left chunky for vegetable ladened hash nights. That's about all we have that is prepped.

Wow . . . . have you been inside? ← No, I have an allergic reaction to most places like that.

I don't consider it food, but: feh

Just double checked - our dutch oven has an 8 on the bottom - so I assume that is the size you are using?

I use 3 cups flour, usually King Arthur white, unbleached, 1 1-2 tsp salt (I use some portuguese sea salt, but just 'cause that is what I have) and 1/4 tsp yeast - Red Star Active Dry. Stir. Add 1 cup plus 2 T liquid (typically 3 1/2 oz beer, 1 T white vinegar, and the rest temperate tap water. Stir for a few minutes. Leave in the bowl with cover ajar - on the kitchen counter. Our house is between 62-72 degrees. Let sit at least 6-8 hours, or longer. Turn out on a floured surface, fold or knead about 15 turns, shape into a round loaf and put on parchment paper in a 10" skillet, cover with plastic wrap, loosely. Let rise, room temperature 1-1/2 to 2 hours. Slash the dough top in an x. Transfer, with the parchment paper, into the preheated 500 degree dutch oven and put in the oven. Turn down the oven to 425 and bake 30 minutes covered. Remove the cover and bake 25-30 more. Every one has risen wonderfully and looked picture perfect, except when I used a local flour - it turned out to be low gluten and more suited to cakes and the like. I think this technique is suited to cool rising. You can also let it sit overnight in the fridge, just give it extra time to warm up/rise after forming the loaf. The dough isn't terribly tall before it goes into the oven - the height happens in the oven - I'd say it doubles or slightly better. Good luck - keep trying.

When a single size pie is served on a plate whole with a knife and fork, pretty obvious. When it is handed to you by the slice on a piece of paper...again, pretty clear. When it is a large pie, brought to the table and cut with pizza shears into slices or squares, I'd say, look around and see what the locals are doing.

← Stevia is easy to grow, though it won't take the cold winter here in the PNW. San Francisco Herb Co carries dried leaves. they have excellent quality herbs. http://www.sfherb.com/store/SearchStoreResults.asp

That will be a stretch for anything other than GE - 0.7 Cu. Ft. Stainless-Steel. Sharp has one 13.5" deep in white, if you can make that work at all. I say - go for the kitchen renovation. You could save $100 by not including a microwave - get a nice Miele Speed Oven instead!

The other is on Fremont Ave N, and the success of this place is no secret around Seattle - I think Bon Appetit listed it as one of the top ten sandwich shops in the country. You should have seen the two previous locations... Glad you liked it.

We were just talking about the stingy plate syndrome, especially for brunches. You order duck confit hash at and you get a plate of that. Good as it is, a nod towards generosity, color, contrast would be really welcome. Almost makes me wish for an orange slice and a sprig of parsley. And the waiter didn't bother to mention the menu is ala carte and would you care for a side of toast or fruit or anything? Same for bistro dining where everything on the plate is brown. Braised veal shank, brown, cassoulet, brown, beef bourgeon, more brown. It is just too sad. Second helpings, well, I don't really need that!

Well, Uli's isn't Italian, but I think this picture works - the meat is more coarsely ground: sausage Or, the other coast: more

From Tony's blog - perhaps this qualifies as a "special": "In the interim between seasons, there will be some "specials" from time to time--stand-alone projects and ongoing mini-series-within-a series on various food and travel themes."

Nothing like that in Seattle...too bad!

The new kid on the block is using the Indian thali platter as inspiration - but the individual dishes are heathware. You get 8 or so small plates all at once on a round platter, to eat as you please. Did not wow me. I'd like to see someone use banana leaves as plates - with dishes brought out in order and served properly!

I'm not a big visitor to tea houses, but two I enjoy are Remedy Tea http://www.remedyteas.com/ and Panama Hotel Tea http://www.panamahotel.net/

I've eaten chocolate cake made with black beans. The baker accidentally used spiced canned beans that gave them too much of a kick, but it wasn't a bad idea. I've made devils food cake with tomatoes - very moist. The addition of ripe tomato to the buttercream frosting gave it a lovely glow. There are also cakes with black eyed peas and chocolate zucchini cake. I had another one, but lost the post - and my memory.

Marcella and Victor are coming to Seattle middle of this month - October 14! But I won't be attending the event - a full dinner/wine//signed cookbook event for $110 per person sponsored by ChefShop.

I was overwhelmed by the broad request as well. Also, we aren't a bunch of college kids and at least my old fartness is rising. Can't tell where in Seattle you will be - if in the University district, they might enjoy Agua Verde.

Oh you are lucky that you did not come to Seattle and eat at the horrible Peruvian hash house that was here! I did not make it to Mixtura in Kirkland before they closed, but I did go to the place in White Center. One of the worst meals in my life. thankfully, it has closed.

Congratulations, yes? The sign for canneles was still on the freezer case, but no product last week. Stockers said they hadn't seen them for a while. Just as well, I suppose.

22 1/2 pounds of organic tomatoes - a mix of brandywines (big and dark pink,) valencias (orangy bright ovals,) truffles (slightly like big acorns, deepish red with darker blush,) and beefsteaks (basic red and round.) For $25. By the pound, they are still selling for $3.99! Some have been oven roasted to intensify the flavor, some have been turned into chutney, some were eaten as salad for dinner, and some await saucing. Really helps in a poor growing year.

and the profits go to the Seminole Tribe of Florida.