
tsquare
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I eat out almost every work day - not too fancy, walking distance to plenty of variety. Such as: a panini sandwich (such as porchetta and provolone with argula and lemon), grilled salmon/halibut/or shrimp on a mixed green salad/rice/or bread, rice with stir fry type dishes (swimming angel, thai basil prawns), fruit (from the farmer's market 3 blocks away) and yogurt, mexican deli tamale with rice and beans, hot fresh turkey sandwich and salad, steamed buns and potstickers, catfish po'boy and salad, grilled cheese and soup, pizza slice or two, or quick sushi. That's pretty representative. I bus commute - don't pay for parking. Don't smoke, drink infrequently. Don't eat dinner out too frequently (by my standards). My justification for the $ spent at lunch (generally $5-$12, sometimes less, sometimes more). Oh, and I have the flexibility to eat when I want and to take as long as I need. The biggest luxury.
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Both she and Nancy, as well as the weekly rags, run newcomers. Let's try for scooping them here - tell us what you here or see. Like the Thai/Moroccan cafe (Jasmine?) just opened a week or two ago in the heart of the Market - behind 3 Sisters/across from Seattle Best. Not fusion, mostly Thai, with a short selection of couscous entrees. Smelled pretty good, lunches about $7. Oh, and someone is renovating the Belltown Pub space, no signage yet.
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Brasa will get you spanish ingredients and some fairly traditional dishes. Just not across the board. sample dinner menu
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There are a handful of deli type items at The Spanish Table. Soup, sandwich...and lots of food ingredients and wine.
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Was introduced to this at Troiani in Seattle. They have a specialty cocktail that starts fresh and strong and ends like a whisp of dessert (is it appropriate to lick your glass at the bar?): "Strega Cocktail Mezzaluna vodka, Strega (a floral liqueur made of herbs, flowers, and spices) Crème de Cacao, fresh squeezed orange and lemon juice, light vanilla cream float"
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Sunset mentioned "Lorca" (?) in the Mission. Sounded fantastic.
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Catfish po'boy at Matt's in the Market. (but I never seem to order it - throw by the slab o' fish specials.) Any sandwich at Salumi. Grilled romaine salad at Zoe. Raviolo too. lala - you didn't confess your own choice(s).
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Wow. Well done.
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See the write up in the Weekly.
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"Love Like Gumbo" by Nancy Rawles. Soon to start "Crawfish Dreams". "An Unthymely Death" by Susan Wittig Albert. She writes untaxing mysteries set in the fictional town of Pecan Springs, Texas. This particular book is a collection of short stories that started as on-line weekly episodes. There is a lot of information on herbs and gardening, some folk type crafts, and some recipes. I don't recall making any of them. The main character, China Bayles, is an ex-attorney making a life as the owner of an herb shop and tea house - and solving the occassional mystery. The books are entertaining and informative. There is another series of books about a caterer/mystery solver in Colorado - by Diane Mott Davidson. I think the character is named Goldy Bear. Consider yourself warned. But they are fun to read.
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Roger Downey checks in with an astoundingly good review (if you skip the pre-opening party!) Troiani review in The Seattle Weekly "simply but grandly appointed" - not much to say on decor. I think I need to try the lunch.
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Chris, I haven't lived in SoCal for quite a few years - but these are both a long haul from Orange County. Newport, on the other hand, is prime OC territory.
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They got some good reviews this week. A customer was talking about it a little the first time I was at Lark. Neal from The Weekly Can't remember what else I read.
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A special dinner is being held in Seattle at Union Bay Cafe to promote the book and offers a matched dinner. Monday, Jan 26. I've seen the price listed as $75 and $90. $170 per couple... "Booty food — Co-author Jacqui Malouf ("Booty Food: A Date by Date, Nibble by Nibble, Course by Course Guide to Cultivating Love and Passion Through Food" and Union Bay Chef Mark Manley create an "erotic" dinner from recipes from the book. "
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They have a few seats at a counter overlooking the often empty cheese making area. The seats are actual milk cans. It is a good place for a inexpensive grilled cheese sandwich, which can hit the spot. The place does seem to have some logistical deficiencies, but the keep working on it. As I have been told, the cheddar they are making may be coming out fairly soon - it has to age. They have their curds and a colby (?) cheese for sale now, jack too? And they are working on fresh soft cheese - uh, fromage blanc? I like what they are doing there - but wonder how economically feasible it really is - or would be duplicate elsewhere. Noticed recently that their office is in the same space as Pasta and Co - same ownership?
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Affirmative. I had a nice set of correspondence with him this month.
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Absolutely no fair! Did you get to meet Kriss? (And did you eat some savories to go with that?)
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The restaurant stays open, the show closes. Go figure.
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Thanks for the considerable responses. I have been drinking wine for (too) many years. At one time, I actually knew something about some of them - early California, at least. But the field outgrew me (and my $) quickly. I have a reasonable awareness of general wine pairing and such, but this struck me so strongly this week that I wanted to hear what you all might have to say on the subject. Funny, I studied perception and sensation as an undergrad - but related to visual, with some inquiry into tactility. Audio alludes me - but I'm trying with symphony concerts. Nose - inherently trained. Taste - a pleasure to study!
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Couldn't figure out how to search for this, so point me to the thread, if it exists. Thanks. The other night I ordered a glass of Barbara d'Asti (?). I had a few sips before my entree. The wine had a light body, fairly acidic. Not a lot going for it, but was good enough to quench the thirst. My dinner arrived - pan roasted chicken with a garlic crust, served with white bean and mushroom ragout, tomato, and spinach. After a couple of mouthfuls of that, the wine took on a much smoother sensation, more body, and riper flavor. A significant difference. Three questions: 1. What is going on when this happens - is it the taste buds, the interaction of the food and wine, or something else? 2. How can you realistically do a wine tasting and make judgements about the quality of a wine if it will change dramatically when paired with food? (I realize you can judge them relative to each other under similar testing conditions - but is this enough?) 3. What happens when you order a bottle of wine in a restaurant, it seems acceptable, and then once you are eating, it takes on an unacceptable flavor? Or is wine always improved with the ingestion of food? I suppose in the right circles, it wouldn't matter. It is the difference between sending back "corked" wine (the proper thing to do) and attempting to send back wine you just don't care for (this really isn't fair to the restaurant/bar - it was your choice afterall.)
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One more time - yams and sweet potatoes are different animals, so to speak. I assume asian yam noodles are really made from yams, not sweet potatoes. And, correct me if I am wrong, but aren't soba noodles made from buckwheat and wheat flour? If they are made from something else, aren't they traditionally called something else? Shirataki? Okay, that part, I'm just being picky. But I am really curious about what one might do with sweet potato powder. Found this: "Three Eagle’s Brand sweet potato starch is suitable for cooking oyster omelets, making thick gravies and blending."
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If you ask, the State liquor store often will special order stuff. And then it starts showing up in town.
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I believe this is why Miele's system is not plumbed in. That one looks like such a piece of nonsense, but users I spoken to have given it raves. Anyone here have one?
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And an article in the Seattle Times: would you like some steak with your coffee? Oh - the original question - I have eaten at Rippe's, at least twice, and Chez Gus (its former self) a few times. It was always good, for what it is. Just not my favorite type of dining. If I wanted a steak, I'd be inclined to give it a go, without coffee rub.