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← Hmm, went to a party at a good Persian restaurant on Lake City years ago. Is it still there? South-West side of the intersection...

Soft opening last Tuesday. Next door to Pig Iron BBQ on First in Georgetown, a brother restaurant serving chili 2 pm to 2 am. Kobe hot dogs too. Nice sign, "Last Chance" (I think.)

Did they move from up by Northgate, or is this a 2nd location? ← 2nd location

Yes, most have a removeable reservoir. Even Gaggeneau has come out with one, but their primary style is plumbed. Interestingly, everyone wants their coffee maker plumbed, and those are difficult to find, but most people are okay with non-plumbed steam ovens. I see there are many microwave oven/ hoods that include a steam option device as well. So, I guess the question might also apply to plumbing coffee makers (espresso machines.) If you have one that is plumbed, did you need to vent the drain line? Do you have a water supply shut-off valve for the machine and if so, where is it located? Any other special efforts required to plumb the machine? Thanks.

oh cookies, that is small. I wish I could feed you some of the cookies coming out of my oven right now! But, is it possible to install a microwave over your range, it that space between the uppers? That would give you the two feet on top of the fridge as a surface though you already use that two feet on top of the microwave. I think you need a small mobile island with storage.

I substituted buckwheat for the whole wheat, expecting a disaster. Baked it in a loaf pan, great flavor and texture - kind of spongy, but the color was almost purple. Not bad, but weird. Really wet dough. I would do this again.

I would not order a crisp crust or VPN pizza from a delivery place, but a chewy crust style one can be delivered hot and good. Why do we get delivered pizza? Because it is wet and miserable outside, nothing in the house (or at least that sounds good) and we are hungry. Plus, if most of the pizza ends up as leftovers for breakfast or lunch, the quality of the pizza is more of an issue than the arrival perfection. I like this place for those reasons, and they have a fun website: All Purpose Pizza It helps that they not a chain and that we are in their limited delivery area.

If you are collecting restaurant cookbooks, not a bad choice. If you are creating a library, or just starting to cook, a more comprehensive book is in order. There are some threads on this subject. here is one Good luck - and wait until they number in the 100's (or 1000's!)

Not a defender. I thought I did not like uni, until I got the good stuff. Similar to scallops in my opinion - as far as the difference in quality, taste and texture. You can make a non-liker into a liker with the good stuff.

Second half of batch one in the oven on my old pizza stone. Second batch of dough awaiting refrigeration. Second round of expectations rising too.

Last night, I mixed up a half batch of the basic, with 1/2 cup ww. Hadn't planned to bake it, but for experiment sake, did bake half in a buttered loaf pan. Obviously not enough dough, and really took some effort not to mess much with the wet dough. Baking - loved the scent. Out it came, low and small. Thought for sure it would be a little brick. But no! While small, it had a crispy crust, and a very even, but light crumb. I say, too salty, but still, quite remarkable. Second half - waiting a few days.

What do you think of the appliance pull-outs in the island (obviously, you love 'em!) Did you get really heavy duty ones or do yours tend to jiggle when the appliance is on? I hear mixed reports - though they seem like a good idea. Are there plugs inside so you can keep the cords plugged in (dangerous?) The deep shelf over your range - why doesn't it get in your way when you are cooking? Does it get gooky on the underside? Thanks.

Are you asking about wholesale? I could name a bunch, but I have no wholesale experience.

do take a look at Gluten Free Girl's website. Lots of recipes - and she has a cookbook out too!

Perfect Valentine's Day treat.

He looks like a Bernard to me.

Chocolate truffles for dessert, each topped with a salt? Or caramels coated in chocolate if you have more skill.

hmm, so no one has a plumbed a steam oven, or no one knows how it was installed or the questions are too difficult? Still looking for help!

They are also great to measure flour over, the spillover can be funneled back into the container or cup easily.

You know those plumbed steam ovens? Like gaggeneau sells? I have a few questions - if you have one installed, I would appreciate hearing your experience. 1. The installation instructions show the waste line going direct into a drain. No mention of whether it needs to be vented. If it is really just condensate, that would be okay, but with potential grease or food particles, it seems like the drain pipe needs to be vented. Do you know how yours was installed? 2. If you don't have the oven adjacent to a sink (which would be a weird place for it,) where did you locate the water supply valve and the drain? Install instructions say "not directly behind the unit" - but where? In an adjacent cabinet base unit? In an adjacent enclosure? 3. Did you need to pull the whole oven cabinet away from the wall in order to plumb this or was there sufficeient space with standard depth cabinets to accomplish the task? Appliance sales people and the manufacturer's technical resource people are remarkably unhelpful. Thank you for your assistance!

Lemon Leaf, the Vietnamese place near Ikea (yes, Renton) is very nice. Right off the freeway. I understand Kent Station is a nice destination, but the restaurants are chains. Zephyr Grill, sister to Icon? Zao Noodle Bar, etc. Pizzaria Fondi (only two locations so far) claims to be Neapolitan Style...but maybe that won't fit the bill!

Properly chastised, let me add a positive suggestion to try Theo Chocolate made in Seattle, organic, roasted from the bean, and formed into bars and confections. And if you like milk chocolate, try the 3400 Phinney bars in curry or chai! US made With the exchange rate what it is, these premium bars are fairly competitively priced.

Rob, Seriously wishing I was your neighbor. In the meantime, why don't the links to your store work for me? Do you have to log on first, or have an account? Thanks.

Anyone know if these are similar to the tarts sold in Vancouver at the coffee house (Blenz) on Robson, at Bute. I think they called them butter tarts, but they had raisins or currents.

We tried a new place tonight "Fana's Cuisine" located at 3621 33rd Ave S, just off Rainier Ave (a bit south of the MLK intersection.) The storefront restaurant was crafted by the owners with curry and paprika painted walls, and great black and white photos, in a stretch of waiting to be filled new retail spaces in the Courtland Place housing development. Family owned and operated, this is East African food that is far superior in freshness to the average Ethiopean joint around town. They have a butcher's license and cut their own meat from the whole cow or lamb. Fresh, fresh, fresh. They are young to the restaurant business, so you will need to accept that some items may not be available (like lamb,) but the beef, chicken and vegetables sides we ordered were excellent, as was the injera. And, of course, two orders were far more than we could we finish. We also received a warming (and filling) bowl of soup before our meal - it was made with oats, and had a wonderful restorative heartiness about it, while still being light and tasty. They also serve Italian dishes - the Eritreans were colonized by the Italians in the early 20th century and they continue to have a connection with the food. Unfortunately, no wine or beer are served, though coffee and some other beverages are available. Call before you go - they are working out their schedule - hopefully something less than the 7 days a week, lunch and dinner currently posted. 206-708-7417 or 327-9176. (Sorry about the cross posting!)