tsquare

No doubt to trade with a Mormon teetotaller living in a tiny house in downtown Salt Lake City - no make that suburban Utah.

Hmmm. I wouldn't assume such a thing. ← Me neither. I have the bills to prove otherwise.

Now serving artisan made doughnuts, Seattle only: Top Pot

Special NYE's menu?

I made these last month - one blanch was fine - about 10 minutes? It was the recipe in "The Village Baker's Wife". The syrup was 1/2 cup water, 1 cup sugar, and some corn syrup (!). But I like the results.

That's a funny statement if you look at the cassoulet and breakfast/brunch in downtown discussions.

Not sure about that one - but on 4th, North of the library, adjacent to W, is Jasmine - looks to be open for lunch and dinner - an upscale mongolian grill?

I was there for dinner and breakfast last Spring - and liked it. As did my dining companions. Posted on another thread (there are so many!) It doesn't feel like Vegas so much. Good espresso.

I haven't tried 'em, but Fish Club has a good sounding burger too. On the lunch menu: SEASONED KOBE BURGER with Tillamook cheddar cheese, Sautéed onions and mushrooms 12 Of course, their chef is a Douglas alumni as well.

Finally got around to reading this - I can't believe how little attention it got. What a hoot - and so clever (well, I'm not quite finished reading.) The Acknowledgements recognize both egullet's Southeastern US bullentin board and Steven A. Shaw. At least in US edition. Thanks for the hoilday read Jay.

I can't speak to the flowers but the seeds taste like crap... even when ground up and mixed into double fudge brownies. But miraculous visions they will induce (not recommended but they were intriguign none the less). ← There are the weeds commonly known as morning glory or bindweed, and there are the beautiful ornamental vines called Morning Glory (though a google on these is convincing that they are also a pest plant.) Annual Morning glory "Ipomoea tricolor: The black, angular seeds are called "tlitliltzin" and they contain the alkaloid ergine (d-lysergic acid amide), better known as natural LSD." Field Bindweed: Convolvulus arvensis (Family Convolvulaceae) - don't know if it has medicinal properties, but it's a total pain in the grass. Back to the programming.

I could ask him later if you really want to know. I take it you think that Kee's chocolates are always 100% perfect and no criticism is ever reasonable? ← Never had the pleasure to taste Kee's (lots of See's but that's a whole different (and pedestrian) story - and thread.) I was just a bit amazed at the level of criticism and wondered if he had approved of any chocolates? If so, which so that others may have the benefit of his fine palate. I don't recall you referring to him in the many posts I've enjoyed from your hand - but I probably just missed those.

Well, their phone line says they are open though New Year's Eve, closing Jan1-4 for some repairs (maybe a sign?), and reopening on the 5th. They did close for Christmas...

Does your brother approve of anyone's chocolate?

Great idea, but I'd like to know how you propose they do that in a 150 seat restaurant.? ← Pretty easy actually. They take coats after you have visited the host who knows where you will be seated. Then they hang a tag on the hanger indicating table number. If you are wating for a table at the bar, the tag initially has your name on it (again, you checked with the staff) which the host converts to a table number after you are seated. Have seen it done this way several times. ← Some restaurants even have checkless valet - car warmed up and waiting for you at the door as you exit. Now, I've never eaten there (Canlis, Seattle, WA, specifically), but I understand they have lots of the other virtues discussed here as well.

Not mamster, but I'm guessing "University Seafood and Poultry"?

It's gone, no? On 2nd Ave. between Wall and Battery - Bellini (or something like that) I think they have a liquor license. Cherry Street Coffeehouse? - 1st Ave. Maybe the middle eastern place on 2nd - they have food, but it seems more like a coffeehouse. I'll have to walk by for the name, if you don't know it.

Well, there is eGullet's recipe file, as well as epicurious. Not a bad place to start.

lunch?

Thanks trillium. I do have fresh frozen fruit in the freezer - nectarines and various berries, maybe even some homegrown strawberrries left (I just had some work done and lost 1/3 of my strawberry patch! Chant, "good time to renew the plants and soil".) And frozen artichoke hearts - and mango! Dried mango too. Appreciate the mango info. I'll stop buying for now. Apples - I like the Pink Lady - they bake nicely as well. I cooked up quince earlier - they have disappeared. Bought some bosc (I think) for baking. I'll watch for Abate Fetel. I like those small tart seckal (?) ones also. (Chocolate is good - but this is a bad time of year for the cravings, so I am trying for diversions.) (edited for vocabular diversity.)

Off topic, maybe. Years ago I made a great shrimp salad with fresh and syruped ginger dressing. It was from a cooking demo by a, then young, American male cooking Chinese food - his name escapes me - he has cookbooks. Richard something?

Looks like a menu has been put up on the old Stalk Exchange space on Greenwood. Stay tuned. Anyone try Rain - on 45th, old Mariani's place (never got there) down the street from Jitterbug?

Dahlia Lounge or Etta's are also good options, downtown. Or the Georgian, at the Fairmount Four Seasons Hotel.

Here are a few past threads: Dec 2004 Nov 2004 the big thread Nov 2003 say when.

At Franks Produce, also Sosios, I think. There is something called Cara Cara (?) that I found a bit lackluster last year. But Franks has some labelled "Heirloom" that have a nice sharp flavor. They don't have bergamot (I asked) or Seville. He can get the Seville, but thinks these are better. Oh, the conversations eGullet gets us into!