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I haven't tried them, but Trader Joe's has a house brand. If they are made with dark Belgium chocolate, they might be pretty good.

Carla has been praised for pastry every other time she has made dessert - and without trying to count, it has been a lot. Having her do dessert made sense - how she failed, well, even if the frozen part had worked, it sounded like the flavors did not. Having her on exotic flavors team was not a good match. It's isn't Top Pastry; she will be going home.

Mutual is the best bet, but: Also University Seafood & Poultry. Maybe, Pure Food in the Market, Seattle Fish Company in West Seattle, and The Fresh Fish Company in Ballard (now on 80th?)

They are quite creamy inside and toasted on the outside. While they don't compare with the best I have had fresh, they are better than the worst I have had from a bakery. I like to keep a box on hand for desperate cravings. The price is pretty good too.

apple streusel muffins with lots of freshly purchased vietnamese cinnamon and freshly grated nutmeg.

I'm sorry that the only Chinese food you have had in the states is Chinese American. At least in some areas you can find pretty good Chinese food - even Las Vegas it appears. You do have to leave the chains behind and search out the good stuff. I can easily find far more authentic dishes, not all of which I am likely to eat regularly, but still try when I can. I can find stinky tofu, mapo dofu, dan dan noodles, jellyfish, fermented cabbage and lamb - and on and on. The Chinese food I have experienced in other Western countries has been on par with the US (or far worse - cubed frozen carrots and peas in mixed vegetable dishes!), though in London, we had wonderful noodles even 30 years ago.

I believe I ate at the place on Burano, but no risotto! Sat outside and ate fish and pasta. Loved seeing places I recognized.

Shredded duck with waffles is a fun dish. I'm drawing a blank on creativity - duck salad with watercress and pom?

Oh my, I just had a peanut butter and jelly (strawberry, I think) cupcake on Thursday from a local cafe - no candy on top, but the peanut butter butter cream was wonderful. Thanks for the recipe!

I think Fat Guy is channeling our household. I learned to use to chopsticks before I learned to use a knife. We are currently in love with dan dan noodles and other Sichuan specialties (our favorite place was highest on the list for overall experience in Washington - hooray for Szechuan Chef!) We drive a lot farther than the closest places for better food. I've eaten Chinese food outside Lisbon, in small hamlets in England and Ireland, and in beach towns along the Pacific Coast. Some very good, some not so much. And Steven, next time you are in Seattle, try Lee's Asian in West Seattle - it has many of the factors you mentioned about what the restaurant should be doing - appealing to modern tastes, but doing interesting Asian food. They gifted us a salmon in coconut curry sauce last time that was amazing. These guys long ago worked for the infamous Wild Ginger - and opened a hole in the wall family run business. It may not be as sophisticated as WG, but we like it much better. If you are bothered by pan-Asian, this will be a problem, but they do it well.

Of course I saw it - hometown chef Sabrina from La Spiga. If she had won, I would have eaten my hat. But I was underwhelmed by Flay as well - pureed almost everything...baby food challenge? One course, tempura style beans - "oh, I've never had green beans this way. I like them" says two judges? Come on, ever eaten tempura? I can get those at o local fish and chips place (granted, it's a good one, but still.)

This is the same stuff that's used to make Epicurean cutting boards, as well as the handles for Shun (and some other) knives. I've used these boards while teaching; while I prefer wood, the impregnated paper has a number of advantages. It's tough, colorable within a limited range, and dishwasher-safe. I think it's a good choice for countertops. ← wait ... when I said "on paper" I was talking about the technical specs for the quartz/epoxy composite counters, like durcon. Not about actual paper composite counters. Those paper counters look like an ok idea, but they don't have the heat resistance that I'd like. All of them would get scorched by a very hot pan. I'm still curious about the subjective hardness of the quartz/epoxy materials ... if they feel more like rock or more like plastic when you set down a glass. Or knock one over. ← Icestone and Silestone are hard and cold, don't know about durcon. The only composite I've encountered that was more soft and warm is Durat. Very limited distribution. It's a slightly different look - especially in 1/2" thickness. Jut to add another material to your choices.

This is the same stuff that's used to make Epicurean cutting boards, as well as the handles for Shun (and some other) knives. I've used these boards while teaching; while I prefer wood, the impregnated paper has a number of advantages. It's tough, colorable within a limited range, and dishwasher-safe. I think it's a good choice for countertops. ← Thank you Dave. I thought I was whistling into the wind.

Since you don't mention it, have you considered Paperstone? website I mentioned it up-thread. It prices out similar to manmade solid surfacing, but really should be less expensive to install as t is easily worked. That said, if you can't find an installer familiar with it, they may charge more. The attractive factor - that's subjective. They have lots of dealers listed now, not just West Coast. No, I have no financial interest in the business.

This was a fantastic blog - thank you for the vada info. You brought home lots of those prepared mixes that I see at the store - how do you know which are good or are most worth buying? We just bought a few items this afternoon such as black chickpeas and menthi leaves, but none of those mixes. I guess I am lucky that Michael is in the kitchen grinding spices and pureeing onions for our fish curry tonight!

We were riveted. Made us think of a few families in Seattle - not the stars worries, but the family dynamics. Well worth watching.

While I tend to agree with you, after a couple of weeks of houseboundiness, we decided to walk to a nearby restaurant and despite reservations that allowed them to turn the tables for three seatings, fully booked, we had a great meal, with excellent service. We bypassed the set menu - they pared down their full menu but left us plenty of great options. As a local spot with lots of repeat business, they took the night in stride as a regular, fully booked night, with just a bit more festivity in mind (they gave confetti poppers and silly hats to those who ordered the special dinner.) And now they are closed for their annual vacation/front of house refresher break. Happy 2009 to La Medusa! We made a traditional pork studded hoppin' john, rice, collards, and cornbread at home for the 1st. Happy, healthy and prosperous New Year to all.

a bit father north, but lots closer than the U district: Naan N Curry in Renton (the old town area) is pretty good. The place fills up a few minutes before closing with lots of large tables of Indians. They seem to like to eat late. Lots of beautiful young men eating with their hands. Pakistani too On Rainier Ave across the parking lot from Fred Meyer is a vegetarian place, Pabla Indian Cuisine. There is a grocery next door. full sweet shop

Before you drop $100 or two on oils, see if there is a merchant in the area who hosts olive oil tastings. In Seattle, ChefShop's warehouse does, as do a few stores at the Pike Place market, a couple of cookware type stores, and a local market chain. Of course, they hope you will buy from them, but there is no requirement to do so - you can take your knowledge to purchase competitively, if you can find the same products elsewhere. Not knowing where you are located, this might not be an option for you.

pork blood sausage? That I have yet to see on a California pizza - or any other. Ah, France.

I assume I am years behind, but just tried making chocolate cake in a coffee cup - 3 minutes in the microwave. While it wouldn't be my first choice, with peppermint ice cream on top, it was pretty good for a 5 minute dessert prep. It would be better with some chunks of chocolate in there to add moisture, sweetness, and richness. I only had cocoa, no chips. I used a 12 oz. mug and next time would take 10-20 seconds off the cooking time. I used plain all purpose flour with good results. one web location

Well, last night a small cup of Dreyer's peppermint ice cream (limited edition) really helped my tummy - but it was a chaser to the Compazine.

I don't see mention of anything like Paperstone? The nice thing, other than the recycled green points you get, is that it is a bit soft - it doesn't "ring" like the quartz type counters or granite and is slightly warm to the touch. It does patina a bit. It doesn't have to be black either. They use this for skateboard ramps! website

Thanks for taking the time to photograph and write this up. What is "Pav"? Is that a word for a sandwich? Vadas are one of my new loves - I have to drive half an hour to get them though. The restaurant serves 2 of them with 3 chutneys and sambar. I haven't figured out the protocol for eating these. I tend to drag the things through the chutneys (one at a time) and drink the soup separately. They also serve a version with the sambar poured over the vadas. Or yoghurt poured over. Wonder if they are open for lunch today...

It amazes me what works for sandwich shops. You should come up to Seattle and do a market review. We might not be known for sandwiches, but there are a few of places that really throw the book at Subway and appear to succeed. I think quality is the common ingredient. In Columbia City, there is a small bbq sandwich place called Roy's. They are open weird (and short) hours, use the nearby bakery's rolls for their bread, have an extremely limited menu, and not all that cheap. They rock out on quality, sauces, and seem to do well enough. go for gold On Capitol Hill, try Baguette Box (and order the fries too!) In a town where you can spend less than $3.00 for bahn mi just a few blocks away, this place excels and has opened a second place in the Fremont area and I think in Toronto too? You easily drop more than $10 on lunch here. They have suffered from mouth killing rolls in the past, I think they have conquered the problem. cool digs Down in Georgetown, Smarty Pants is the king of sandwiches at lunch - they are also open at night for the drinking crowd. It's funky, the sandwiches are gigantic, and not really to my taste, but maybe I need to try again when I am really hungry and not eating with a new boss! They are opening (or opened) a second place with a different concept. Most are heated/grilled. hip Of course, there is Salumi, with lines out the door almost every day - waits up to an hour plus. It's all about the meat, and the people. Open 11-4, T-F. Give me a break! Again, bread is a problem - too dense, too filling. One of these days, meat plate for two, bread on the side. I love the onion/pepper spread and fresh mozz. you know it There are a few other places where the ingredients are not quite as much the key, but have great business - Bakeman's and Three Girls for instance. Those are places that have their niche, but also deal in volume. Bakeman's roast fresh turkeys and has fresh soups. They are known as the local version of the soup nazi, but have really mellowed over the years. They don't bark nearly as much. Still, better know what you want by the time you get to the front of the line. Three Girls is in the Pike Place Market - a great location. It's an odd place I don't think to go to, but when I do, I am always pleased with my choice. Known for meatloaf, and salmon sandwiches (though cold, not hot off the grill like Market Grill.) Oh man, now I want a salmon sandwich, blackened, with rosemary mayo, on a crispy baguette from the grill. Good luck and happy dreaming.