megwoo

Dave, I tried the ribs with just salt and pepper last night... they were amazing! I think I'm a new convert to no sauce / no marinade ribs! Thanks so much. Megan

Oh, that's hilarious. I'm so dense! I was thinking it was some kind of exotic cheese I'd never heard of. Ha ha!

I once made a prosciutto sandwich with arugula and a fig compote spread. It was quite good. I *think* I used a variation on this recipe for the fig spread: http://www.epicurious.com/recipes/recipe_views/views/10140 If I remember correctly, I actually had to re-make it with out the rosemary, because the first batch with the rosemary was WAY too strong. But without the rosemary the spread was delish. Happy 4th! P.S. Aliwaks, what's evoo?! I'm intrigued!!

What about "Diner" in Pioneer Square? It's not outstanding, but it's solid, cheap, and it really is a diner. It didn't seem exceptionally dive-y, but the neighborhood sure does... is it just me or does it seem like Pioneer Square is getting worse? http://www.iheartbacon.com/index.php?id=208 (write-up of Diner)

I'm a huge fan of Crow. The Short Ribs blew my mind! Service was not great, but the food made up for it. I did a little write-up w/pics, if anyone's interested: http://www.iheartbacon.com/index.php?id=54

My mom lives on Whidbey, so I've tried some of the nicer restaurants--my favorite so far was the Oyster Catcher (I think it's in Langley). But for just regular food with a great view, you can't beat TOBY'S! http://www.tobysuds.com/

I love Lark! I would especially recommend the pork rillettes and anything with farro in it. Here's what I ate at my last meal at Lark: http://www.iheartbacon.com/index.php?id=40

I'm still confused about what makes ribs dry... is it not having a marinade on them or just the long and slow cooking time? That recipe with just salt and pepper sounds great. Here's my absolute favorite (Chinese) rib recipe that my uncle makes: http://www.iheartbacon.com/recipes/recipe.php?recID=126

There are some great ideas on here! I'm no expert on technique, but I LOVE my grandma's Chinese fried chicken that's marinated in fermented bean curd. The flavor is incredible! Yen-Yen's Chinese Fried Chicken http://www.iheartbacon.com/recipes/recipe.php?recID=125

I've never made it before, but Josh Friedland has a great article on doing it at home: http://www.themorningnews.org/archives/how...of_the_cure.php Once you've made your guanciale, you should definitely cook Bucatini all'Amatriciana--it's AMAZING! http://www.iheartbacon.com/index.php?id=159 (recipe & pics)

Another simple preparation would be to buy prepared legs of duck confit, sear them on both sides in a hot pan and toss them in the oven until warmed through. They taste incredible! http://www.iheartbacon.com/index.php?id=215

I swear, this is the best pork I've ever eaten. It's unbelievably rich and luscious. Su Dong Po Pork http://www.iheartbacon.com/index.php?id=100 The recipe is here: http://www.timesonline.co.uk/article/0,,47...38763_3,00.html (scroll all the way down to the bottom)

I love all kinds of sandwiches, but if I had to name just one favorite, it would have to be: 1. On a fresh, crusty, French baguette 2. Slathered with high-quality, slightly chilled, unsalted butter 3. Layered with peppery, young arugula, a thin slice of provolone and San Danielle prosciutto This topic is making me hungry...

Hmmm. Sometimes I use those giant Ziplocks for marinating, as they can be stacked... maybe that would help? It really is a flavorful and easy prep recipe. I hope you can try it sometime!

I always make Chicken Mirabella when I'm cooking for a crowd. It's ridiculously easy, can be made ahead, can be served warm or at room temp and it's so delicious that people always rave about it. http://www.iheartbacon.com/recipes/recipe.php?recID=29

Okay, good to know! I will try your method next time. Thanks!

Here are a few things I would recommend: Le pichet: order the roast chicken for two (http://iheartbacon.com/index.php?id=7) Crow: new-ish restaurant on the bottom of queen anne; had an exceptional meal there--it's crowded though, so be sure to make a reservation (http://iheartbacon.com/index.php?id=54) Restaurant Zoe: get any dish that comes with lentils Eva (in wallingford): blue cheese flan! rabbit with chorizo bread pudding! (kind of a homey, relaxed atmosphere) Salumi Cured Meats: they're only open for lunch on weekdays, but this is a must. get the Porchetta Sandwich and some Guanciale to bring home! (http://iheartbacon.com/index.php?id=155) I love, love, love Brasa, but it can be oddly hit or miss. I go to the (casual) happy hour in the bar for the lamb burger. From the restaurant menu, my faves are the suckling pig with chorizo and fontina ravs. Also, this may be out of your way, but I also really like Cafe Juanita in Kirkland. It's kind of in a weird house-restaurant, but the food is inventive and incredible. Have a great trip!!

I have heard uneven things about Union, but my dinner there was exceptional. The service was a little confused, but it didn't ruin dinner at all. I think this may be the type of place you only go to for a long leisurely meal--not a quick in and out one. Details (and pics!) from my dinner, if you're interested: http://iheartbacon.com/index.php?id=64

Okay, this is going to sound really weird... but when I'm having a big party and need single desserts, I go to Than Brothers Pho (http://www.thanbrothers.com/)and order their incredible cream puffs. If you give them a few days notice, they'll prepare them fresh and box them up for you. The last time I ordered about 70, it cost me $30, so it's reasonable. Good luck!

I agree with Wildwood! I try and eat there everytime I'm in town. It's a nice, open space with a wood-fired grill that makes everything smell and taste delicious. My favorite dish was a fried oyster salad that was served on an herb crepe.

If it's the weekend, try The Baguette Box--open until 3am (last I heard, anyways) on Friday and Saturday. My faves are the <a href="http://iheartbacon.com/index.php?id=152">Salumi salami sandwich</a> and the drunken chicken sandwich. Oh, and truffle fries!!! YUM!

It's been almost two years since I've been to Ashland, but I highly agree with the Amuse recommendation. At the time, I was really impressed and thought the food was fresh and delicious. A little pricey but it was worlds better than everything else we ate on that trip.

I like my bacon cooked just past the limp stage--so it's crispy yet still chewy. YUM! For those of you interested in Grateful Palate bacon, I did a small taste test on four different kinds (including Dan Phillips Secret Special Cure) at: http://www.iheartbacon.com/index.php?id=118 But my all time, favorite bacon that I'm obsessing about constantly now, is Wild Boar Bacon from Exotic Meats (it can be ordered in slab form online). Ughgh! http://www.iheartbacon.com/index.php?id=157

I understand those against the CI method, but have you tried their exact recipe? It's honest-to-god amazing and was better than any other pulled pork I've eaten.

Okay, I'm loving this post about your butt. Too funny. When I made pulled pork for the first time, I used the techniques outlined by Cooks Illustrated. It was the best pulled pork I've ever had and it literally fell off the bone. Here is what I learned: 1. Use a bone-in pork shoulder or Boston butt. Use a dry rub, wrap tightly in a double layer of saran and refrigerate for 3 days. 2. Make sure to bring the roast to room temp before cooking (usually takes about an hour). 3. Grill, indirectly, for about three hours--watching for grease flare-ups. 4. Remove from grill and wrap entirely in foil and bake in the oven for 2 hours (at 325). 5. Take foil wrapped roast and deposit into a doubled grocery bag and crimp shut. Let rest for an hour. 6. Unwrap, shred and eat! It's sooo good!