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  1. Thanks alexw! Yes, this helps alleviate my worries. Thanks for the tips, I can't wait to start experimenting. P.S. Fennel veloute sounds great!
  2. megwoo


    You're my hero. Seriously.
  3. WOW. I'm so impressed and inspired by these ideas. Have you already seen this post on Chocolate Coated Bacon? It sounds like it's not such a great combo... http://karagitz.blogspot.com/2005/09/choco...d-bacon_28.html I've been wanting to make bacon ice cream for a while now, although I wasn't able to find a recipe online. I was thinking of making a brown sugar ice cream and then just stirring in crisp bacon bits (homemade) near the end of freezing. Can't wait to hear what you decide on for your bacon dessert!
  4. megwoo

    Cucumber cups

    I make quick (and inexpensive) cucumber appetizers topped with bay shrimp, crème fraîche and dill: 1/2 pound bay shrimp, rinsed and patted dry 1-2 tablespoons dill, chopped 4 tablespoons crème fraîche Sometimes I'm really lazy and instead of making cups I just slice the cucumber into rounds and place a mound of filling on top. Very easy, delicious and pretty.
  5. I just ordered a Foodsaver Pro III vacuum sealer and am excited to try out some sous vide recipes. However. I'm am terribly paranoid about Botulism, as the oxygen depleted and lukewarm environment is a perfect breeding ground. Can anyone suggest some "starter" recipes that don't have very long cooking times--or higher temps? Also, I don't have a circulating water bath (yet), so is it possible to make something on the stovetop or oven that doesn't require a perfectly constant temperature? Someone mentioned something about duck confit earlier, but I couldn't find the recipe... Thanks for your help!
  6. My favorite Dim Sum place in Seattle is Sun Ya. I think it's worlds better than Honey Court. Sun Ya has great hum bow, sticky rice and amazing roasted/bbq'd meats (like char sieu)--the roast crispy pork is incredible. Oh and if you go, order the Garlic Spareribs from the kitchen (not available on the carts). More here, if interested: http://iheartbacon.com/index.php?id=32 http://www.seattlest.com/archives/2005/05/..._ya_seafood.php Oh, one more tip: try and sit at the bank of tables furthest from the windows. This will put you right next to the kitchen where you can snag the freshest dim sum, plus specials that sell out after only a few tables.
  7. This may be old news by now, but I just saw this about the new location for Boat Street: http://uptownseattle.blogspot.com/2005/08/...n-for-real.html Interesting location...
  8. Okay, I just emailed Vij's and Vikram said that he's coming to Seattle in September to look at spaces for a new Vij's and will decide after that trip. Keep your fingers crossed!!!
  9. Agreed. If they left Wild Ginger out of the equation, everything would be great. But anything to get a Vij's down here would be great. I want my lamb popsicles!
  10. I love iceberg lettuce salads. My favorite one was actually at Morton's of all places. It was a nice crisp wedge topped with thin blue cheese dressing, cubed hard-boiled egg and ANCHOVIES. It's an amazing combination.
  11. I heard a rumor that Vij's (from Canada) is looking at spaces in Seattle and partnering up with the Wild Ginger people. Does anyone know the scoop? I'm dying to know!!!
  12. I tried Tamarind Tree for the first time about three months ago and loved it. The service was outstanding. I went back a few weeks ago for the 7-courses of beef and had a waitress in training. The service was awful! But I can't say that it would stop me from coming back--I'd just make sure to go when I'm not in a hurry. I did a review (with pics) on Seattlest: http://www.seattlest.com/archives/2005/05/...marind_tree.php
  13. Ooops, I forgot, here's my review... http://www.seattlest.com/archives/2005/08/...lack_bottle.php
  14. tsquare, Thanks so much for the heads-up about this place. I went last night and loved it!
  15. wow. sounds good! i'm going to check it out next week. thanks for the heads up and info!! m
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