Della

Your pictures and descriptions are wonderful! It is making my hungry Your Monsoon dinner sounds wonderful........I keep forgetting to visit that restaurant and it's on my list. I'll have to go soon. Glad you and Dennis got back home safely.

I love their sandwiches and their baguette......and the place smells so good!

Great topic!!!!! I would love a good RANCH dressing recipe..........you kmpw the kind they serve in the pizza parlors........YUM!!!! There are a couple of really good "Branch" dressings in Jerry Traunfeld's new cookbook "The Herbal Kitchen". Here is one I like- but I do think it needs to be slightly thicker........ 1/4 cup dill sprigs 1/4 cup parsley sprigs 1 tsp thyme leaves 1/4 medium shallot (I use a whole small to medium shallot) 1 tbls fresh lemon juice 1 tsp Dijon mustard Splash tabasco or other hot sauce (i put in a least 10 dashes of tabasco) 1 1/4 tsp kosher salt 1/2 cup canola oil (the 2nd time I made this I did a little less on the oil) 3/4 cup buttermilk 3 tbls powdered buttermilk Puree in blender until smooth - Frefiderate for at least an hour to thicken. Substitutions: Instead of dill and thyme - use 1/4 cup basil leaves and 1 tbls marjoram leaves ( I LOVE THIS ONE) or you can sub in 2 tbls tarragon leaves (I haven't tried this as my tarragon refused to grow this year). I know there seem to be a lot of ingrediants but this I really like this dressing. It does make a lot but it keeps for a couple weeks. The only thing is that I would like it a little thicker........but using less oil helped. If anyone has the perfect ranch dressing......post please!!!!

I love it! I haven't had the green kraft for over 20 years and I'll admit I couldn't get enough growing up. I'll also admit to looking with longing at some strange "eazy cheeze" at the store but don't have the courage to buy it anymore. This thread is putting a smile on my face - but only for the memories. I remember my best friend LMF said to me about 10 years ago when she got some REAL parm in her hands...........she would NEVER be without it and I guess the same goes for me. It is worth it at this point in my life. I agree with Craig (posted upthread) I would rather have pasta with garlic and chili flakes than have the Kraft green - but seeing as this thread is about what we loved as kids........Can I just say that I find it sad that what I loved was Kraft Mac and Cheese with extra slices of Kraft American Cheese "food" melted in and now it would probably make me ill? Long live Patte Labelle and Martha!!!! (mac and cheese tribute here)..........I think I digress but I am thinking cheese so I am guessing it is ok......Della

So I was browsing around my Oct issue of Food and Wine today and reading an article by Paula Wolfert, pg 158, called "The Virture of Homemade Vinegar" and who does she mention but Abra Bennett!!! Check it out...........very cool!!! Abra evidently provided Paula with a "mother" or live starter to make homemade red wine vinegar - that is 40 years old. Sounds amazing!! I may have to hit Abra up for a 'mother' too one day!

Ok - I am obviously excited that fall is here as I just took up a page and a half on this thread........please forgive me!!! Tonight I am making the Chicken Do-Piaza. I have only made one thing ever with Tumeric and am looking forward to seeing how this turns out. I haven't made ghee before......is it worth making or will the alternate vegetable oil do just as well?

THANK YOU!!!!

thx! I wasn't home much this summer. Now it's time to bring out Molly's book again and get braising, which is my favourite way to cook in the winter. (I'm still not all that sure about this curdled milk thing though) ← The first time I tried braising in milk was with a Jamie Oliver recipe for Chicken wiht Lemon and Sage. I was scared......but intrigued......... I tend to be afraid of things with curds in them (texture, texture, texture) but it was really good!!! Haven't tried Molly's yet but it is on the fall list.

I agree - it is a wonderful dish. And the fresh herbs at the end just make it that much better. Viva la herb!

We just made the Braised Short Ribs in Porter Ale with Maple-Rosemary Glaze last night and they were VERY good. The prep is easy and fast and I think this is the easiest short rib recipe I have ever made. I did use chix stock rather than beef as that is all I had on hand and I think that beef or veal stock would have made the sauce just that much richer. I was patient however and really spent the time to reduce it to a syrupy consistancy and we really liked it. The glaze is a nice touch but I think it needs "something" but not sure what..........any thoughts out there? All in all - I would make again. Cooking time/temp worked out on this one for me - I kept the oven at 275 instead of the 300. Oh - and I had a TON of liquid. I should have let the porter and chix stock boil a few minutes longer but it didn' hurt my meat! My favorite short rib recipe is out of Jerry Traunfelds's "The Herbfarm Cookbook". It take much longer to make (prep-wise) but I am just addicited to it. Next up in a few weeks is to try Marlene's short rib recipe. I didn't get to it last winter and I am excited to try it. Marlene - if you are reading this would you consider bumping up your recipe? I know it is many pages back thread.........and I am only pleading laziness on my part to go and find it.

LOOKS WONDERFUL!! I am definately trying this one soon. The only time I have cooked with pork belly (besides making bacon) is the Pork Belly with Ginger, Honey and Soy out of the "Rover's" book. Your pictures are making me hungry!

I think Marlene did it with apples, but you want a tart apple. Did you look in the freezer section at your local supermarket? I know all of the supermarkets here have it along side the frozen strawberries, raspberries, etc. ← I did indeed do it with apples. I believe I used a granny smith apple and it turned out wonderfully. ← Ditto for me - I used granny smith apples last year and it was really good. I am going to try it with the Rhubarb this fall.

I am bumping this up as it is braising weather in Seattle (at least as far as I am concerned) and I have to say that I love this recipe. I cut my pork ribs in half or thirds and as you say, it goes well. I tend to squeeze an orange or two and a grapefruit on my country style ribs and let them sit in a ziplock overnight prior to using them in almost any recipe. They are very tender after that little bath! Did you make the tomato relish to go with this dish? I thought it really made it

My ceramic wear is holding up nicely and I pop it in the oven almost weekly (I've had it for two years). I agree- pass on pots and pan. There are fun inexpensive gadgets that I buy occasionally for fun. The one thing I bought at IKEA and love (and have bought for many many people) is their cheese grater that comes with its own bowl. The bowl is plastic and oval and about 1 1/2 times the size of one of my hands. It has a plastic lid and two sizes of graters that fit on top like a lid. So you grate your cheese into the bowl then snap on the plastic lid and toss in fridge. No mess and the cheese stays fresh for a couple weeks in the bowl. I don't know if I described this well but for $2 it is a hell of a grater.

I will admit I have had lunch at the Crocodile twice. Last year I worked for a company down in Belltown and we took turns picking a place for lunch once a week and this one woman kept picking the Croc. I went the first time and was openminded. The 2nd time I was wary......then just didn't go when it was her turn to pick. It wasn't HORRIBLE - it just wasn't worth it to go there and eat the food. I don't remember exactly what I even had - sandwhich and fries probably. But I would NOT pick that as a place to tell people to go to when the come to Seattle. I'll digress on the burger front - Dick's sucks. In & Out is good! Carls Jr Sucks. Tommy's was good when I had it 10 years ago and I think Fat Burger is just ok. Who picks out the places she goes to anyway? Her staff? Does she have a "research" crew? Does anyone know this answer?

Welcome to the neighborhood!! I know the fruit stand you speak of and have driven by almost daily for several years but have never stopped by!! I always say - I should stop there! LOL! You are in a great neighborhood and very close to Greenlake which is good for walking around, exercise and I have to say I am a fan of Rosita's which is very close to you. . I am sure you will love living here and if you need anything.......well, you have a whole slew of folks ready to jump in and lend a hand.

Wait a minute........is this what it means? Place egg white in a large bowl and whisk lightly (but not enough to make it go frothy). Whisk in the other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes. ← Velveting is a cooking technique where shredded, diced. or sliced meat or poultry is marinated in a base usually of cornstarch/egg/sherry/oil. The marinated meat is then stirred into an amount oil that has been heated from about 250' to no higher than 350'. The meat pieces are stirred carefully around to coat all surfaces with the oil , for about 30 seconds. The meat is then drained. It is not fully cooked, but when it is returned to the dish and reheated in the sauce, the cooking is completed. The idea is that the juices are retained and the meat is tender and has a wonderful texture. You can't get the same result in regular stir/frying. ← THANK YOU!!! I am going to try to do this this weekend. Is there a ratio to the cornstarch/egg/sherry/oil? Is it all 4 ingrediants or does it vary depending on what you are cooking? Sorry if this is taking this off topic............Della

Wait a minute........is this what it means? Place egg white in a large bowl and whisk lightly (but not enough to make it go frothy). Whisk in the other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes.

This looks good and I can't wait to try it. I have to admit however, I don't know what it means to "velvet the chicken" - can someone please explain?

A couple observations - 1 - The blog is great - good job you guys! 2 - I can't decide on the Iron Chef (everything looks great) so I am not voting but I have to say the Team Lorna shirt ROCKS! 3 - I just read through the whole thing and now find myself starving! I gotta go make an early dinner.......

I use mine all the time too. be sure it is close by and you'll be glad you have it. I hang mine on a hook near the stove for those times when I forget to get it ahead of time.

Abra - it's a few days since the meat festival and Greg and I wanted to add our thanks. We are so glad we came, cured, chopped, stuffed and smoked the porky goodness. We actually smoked more bacon the next day with confidence thanks to your kind support and teachings. We have been enjoying all the sausages and meats all week and are talking about making a drying rack now that Shel has inspired us with his. Or yours. Or the one you have together!!! One of the best outings in a long while. And don't even ask what picture is going on our mantel!!!

I just made this tonight and it was wonderful. Thanks for posting such great ideas. Della

Ravenna, kids: website ← We went to try Hot Dish this past Friday night. The interior is quite cute and they have a little bar area set up with about 8 stools (I didn't count) where we had a pre-dinner drink. I think there were 2 or 3 tables with people dining when we came in. The bartender was friendly. Greg had a T & T ($6.00) and I had a Stoli Martini ($6.00 for the martini and $1.50 upcharge for the Stoli). The bartender keeps the vodka on ice and so my martini was very cold - which is the way I like it. After our drink we decided to sit down at a table and have dinner. The bartender said he would just transfer the tab and suggested if we wanted another drink he could make them and our server would bring them over which sounded good to us. Greg ordered the Pot Roast dinner with mashed potatoes and vegetable ($14.50) and I ordered the house side salad - mixed greens, tomatoes, crutons and chick peas in a balsamic vinaigrette ($3.50) along with the Mac & Cheese ($8.50). The salad was ok but it was swimming in dressing. I liked the dressing but when I was done with my salad there was a pool at the bottom of the plate. The Mac & Cheese came in a gratin dish with a side of fruit (melon and oranges) and the vegetable. Vegetable was grilled zucchini that night which was the best thing about the meal. The pot roast was just ok - nothing to make it stand out - nothing wrong with it but nothing to really compel us to go back order it again. The Mac & Cheese wasn't very flavorful as well. It didn't really "taste" the vintage cheddar or the beer when I ate it. It was more like hot, moist pasta with a small scattering of crumbs on top. The prices were reasonable - our whole bill was just $55.00 - and the staff friendly and the atmosphere relaxed and comfortable. Long story short, we were really hoping for a great little neighborhood spot that served great comfort food and I think we got great little neighborhood spot that serves average comfort food.

I seached this thread and if I missed this please forgive me - But I have question about the length of time you are brining your pastrami. I have a 5 lb brisket that I am going to make into some lovely pastrami. Did you find that the 3 days was long enough or did you find that it needed longer? Also - any reccomendations on tweaking ingrediants? I was planning on using the exact recipe from the book but thought I would check and see if you had any pointers from your experience. THANKS!!!!! della