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Thanks for great thoughts to start the year. You are a true inspiration post after post.

This is probably really basic for experienced chefs and bakers - but I made lemon curd for the first time. I had leftover yolks in the fridge and a good supply of lemons on hand. With many recipes as references, I'm forgetting which one I actually used! (4 yolks, sugar, lemon juice, butter, salt, lemon zest - no flour or cornstarch.) I wasn't sure what I was looking for when taking it off the heat - and underestimated it. Cooled it and put it in the fridge. Next day, the mixture had separated, with butter at top and liquid sunshine below. Not good. Decided to go ahead and reheat it over a medium low heat, stirring all the while. Sat and read "More Home Cooking" and stirred for 20 minutes easily. And then, almost custard! A thick mass of beautiful, sweet-tart lemon curd! I think it will be incorporated into a fruit tart this weekend. (Didn't end up needing it for the holiday afterall.)

Laurie Colwin's tradition: Marinated Brussel Sprouts Broiled Salmon topped with salsa w/ potatoes and asparagus Parmesan Sesame Biscuits Lemon Rice Pudding optional - Almond Tuiles I think I'll stick with a southern inspired combo of blackeyed peas, collard greens, and rice. Jazzed up with pancetta. Some lemon curd to make with leftover egg yolks.

Ultimate comfort loaf - Tall Grass Oatmeal.

I knew this sounded somewhat familiar. This was a bit more specific - but has a lot of info relevant to this thread. http://forums.egullet.org/index.php?act=ST...l=hot+chocolate

Having joyously sampled Nightscotman's strawberry marshmallows (recipe on The PNW thread - "Egullet Holiday Party In Seattle, at the Blue Onion Bistro") I'd guess that he has a winning recipe for raspberry ones too. Just substitute of puree? Oh yeah - I assume you strain either version before adding to the mix? He also mentioned using some orange flower water.

"I'd also vote for Cafe Campagne's poached eggs with Fois Gras!" "Thank you!! And the poached eggs with foie gras sounds amazing! Will definitely try it soon." I left out the word" sauce". But served with pomme frites!

This'll do it: http://seattlepi.nwsource.com/food/99262_eggs11.shtml I'd also vote for Cafe Campagne's poached eggs with Fois Gras!

!!! What's that in my pantry?

I recall something along the lines of a damp paper towel and a closed container?

My Mom also served the kids the same food as the adults - though she would let us have something else when she had her liver and onion fix! She would make me non-spicy enchiladas (her recipe had too many almost raw onions for my young taste.) Also suggested to us that we might want something else when she fixed lobster, but we never let her get away with that one!

That's a very special memory for me - my Mom did that and I dedicated my Master's thesis to the memory of one of those stories. I know she wrote it down; unfortunately, I don't have a copy. Had to do with fluffy mashed potatoes!

Stevia is not an artificial sweetener - a plant that can be grown at home. The leaves are dried and powdered for a very sweet food additive - refined to make white powder. Figured someone would ask, sooner or later. Some claims for health benefits as well.

The Baker's Dozen and Silverton's Sandwich Book are winging their way to my home. No tree.

I am waiting for someone to offer a good lobster roll - or at least a shrimp or crab version.

A couple of years ago, I picked up some good cotton cocktail napkins and hand decorated them with fabric paints - seasonal designs, fairly loose. on the backside, along the seam edge, a written "fortune" or blessing. One per guest at a holiday gathering.

Have heard very good things about Racha with their newer chef (last spring, lots of articles/press?) - and enjoyed Nonna Maria's antipasti and dessert. They make fresh pasta to sell at Farmer's Markets too.

Here is what the Washington State Potato Commission has to say: http://www.potatoes.com/display.cfm/93/?ID...DList=1,170,172 Idaho, Maine, and Oregon also have commissions!

Yes, a new reviewer has joined the PI this year, and she has been given mixed reviews here and by the reading public. That will always be the case. I don't recall hearing or reading much criticism directed specifically at Michael Hood's reviews prior to or since his departure - the comments about "too nice" reviewers in Seattle could be attributed to most of the writers in town. Personally, I liked Michael's writing style, and generally agreed with his opinions. I find I am enjoying Nancy Leson's writing more and more - partly because she is somewhat over the top and funny. Afterall, how much can a restaurant reviewer say about eating yet another piece of fish - no matter how good (or bad)? There has to be more to the writing to keep my interest. Like Mamster's openness in discussing what he learns as he goes. (edit: at least I read it that way - his writing doesn't assume that everyone knows what some of the more esoteric items are.) Keeps it fresh.

SeAAttle, I'm glad tls's and Seawakim's posts alleviated some of your ire. With the exception of one (or two?) NW posters, we are not professional food/restaurant critics and are just relating our own dining experiences. You are correct in saying we each have our own preferences - and I wouldn't have it any other way. When you write about a good experiece, it encourages others to try again a place they might had written off. I've mentioned good meals at E&O myself, though I have also had food that was too salty or too small there. I even like the white salad and the desserts! It is one of the places I suggest to people for downtown excursions, especially pre-Benaroya Hall. I went back to look at the PI review you referred to and thought you might find it interesting, since it doesn't appear you read it prior to posting: http://seattlepi.nwsource.com/food/31040_rest13.shtml His opinions on this place don't seem out of line with these posts. Odd that you would write "numerous comments about the validity of that individual's opinions leads me to question his/her reviews". How is it that you can question someone's opinions? Disagree maybe, but validity? And with the exception of Papachef, I'm not aware of anyone in the area with a financial interest in the restaurants discussed here (well, maybe Jim and his olive oil sales). I know a number of chefs and have a professional relationship with some restaurants - does that mean I should refrain from stating my opinions here about these restaurants - or even ones that I have no connection with? I'd hate to think anyone would think I would intentionally mislead them about my experiences in order to encourage patronage! I also find that having a good relationship with a restaurant (such as a favorite waiter that takes good care of you) adds immensely to the enjoyment of the meal. It is very difficult to separate your overall memory of a restaurant experience from how you were treated and the quality of the food, though there are times one or the other will suffice.

They did a March run last year (this? 2002) - oh, do you mean those specific restaurants? Not sure, but I think so, Nell's at least. Hopefully you don't stop going out when the 25 for 25 isn't on - it is pretty easy to eat as inexpensively (?!) at regular times, with some careful selections - or by foregoing either a starter or dessert. But I like the encouragement to try places I haven't been - or not in awhile.

Benefit for Heart Disease, no doubt. Catch the Gingerbread House display at the Sheraton for the next month - benefit for Juvenile Diabetes!

This thread just cracks me up. Only in the NW! Swim on...

Last day! My final dinner out on this was at Tulio's. I'd never been there for dinner and missed their presentation at Boomtown Cafe, so thought I'd try it out. Pretty good business on a Tuesday night. There are two sets of two seats at the back of the restaurant - at the cook line and at the salad/dessert prep areas. I took the salad/dessert counter. A view into the pizza oven as well, some simple dessert plating, and tossing of salads to amuse me. Started with a butternut squash soup. Smooth and silky, nice flavor, spoon marks left in the bowl (thicker than it tasted). Would have liked to see a swirl of flavored oil, or a sprinkle of something crunchy on top as a contrast, but it was good as served. Other choice was a tossed salad. Bread plate included foccacia slices and dark style loaf. Entree was roasted chicken breast on lemon risotto. The good sized portion of chicken was tender and juicy with a crisp and salty skin. Tucked under the skin was fresh sage and garlic slices, perhaps carmelized? This was great. Risotto was toothsome and a bit creamy, with a sweetness from perserved lemons. Appreciated it served as a side - never order it as an entree as I find I get bored eating a big portion. As I was finishing up, I was brought a forgotten crostini starter "chef's choice" that I was wondering about, but hadn't asked about. It was topped with tomato, basil, currents, pine nuts, and EVOO. Burst of flavor that was delicious. But, when I returned to the chicken, all of a sudden the sage took on that funky taste rather than what I was enjoying a few minutes earlier. Not sure if it was relative to the crostini flavors or a bad leaf. Couldn't get beyond it. The entree option was a cheese stuffed pasta with garlic and broccoli or some such. Dessert choices were tiramisu (duh) or warm chocolate pudding cake. I went for the pudding cake at the waitr's suggestion. Not a molten cake - tender cake surrounding a creamy pudding center, served with vanilla ice cream and a small portion of cherry stuff (not a compote, maybe a sauce, but with whole cherries.) This was good. Saw the tiramisu - big slabs. This was a very good meal - thought not a huge price break. I liked the seat (despite it being close to a hall door that had much use.) Not a lot of places in town to watch cooking.

Buying Kit Kat dark on sale (3 for a buck) and noticed something called Wonka. Milk chocolate with graham cracker - but only in an over sized bar. Didn't go for it - has anyone tried one?