Della

I would love to have the recipe for this if you don't mind posting or pm'ing me! I am a terrible baker- don't even ask how flat my biscuits are and would be interested in trying a roll recipe. THANKS Della

I have not made it, but a close friend had us over for dinner and served it. It is indeed wonderful. She served it with rice, the tomato relish (recipe in the book) and sauteed broccoli. Definitely yummy and something I will make soon. ← Greg and I made this a week or so ago and I have to say it was GREAT! We made the tomato relish suggested in the book and some sticky rice and I have to say - Pork and Chicken in one dish is right on!

I have to say yes - I do consider where the ingrediants go in my sandwich. However, I don't think mine way is the "right way" I think it is just my own "crazy" way. For example - Mayo next to meat, mustard next to cheese. I put of the veggies inbetween the meat and the cheese - Tomato is not right next to lettuce as it gets slippery. I ususally put the tomato next to the meat, lettuce next to cheese and the other veggie inbetween the tomato and lettuce. I don't like the veggies right on the bread as I think it gets soggy - with the exception at times of red onion which I like to put on the mayo side of the bread before the meat gets put in - I just like that mayo/onion flavor!

Thanks!

Bad day food - NACHOS Made at home or out With beer or margaritas Doesn't matter! What matter is cheese, chips, salsa, beans, jalepeno and sour cream! GOOEY GOODNESS

Bullshit! ← Oh thank god cause I read that and I was pretty sure I was going insane!

I LOVE IT!

Thank you all for your tips. I ended up up spending most of the day in the car and by the time I got to my hotel I was wiped out. Ended up eating at the Memphis BBQ place off Richards Blvd right by the hotel (after a couple of free beers at the social hour at the hotel). The food was mediocre at best but I was starving and it was late. It was also just after that torential rain started up on Monday evening - how about that huh? Anyway - the next day I met a client and he suggested the Rusty Duck since it is right by my hotel and he was seeing someone else in the neighborhood. My guess is this restaurant is popular for prom dates in the springtime. It was ok - clam chowder was tasty and I had the Southwest Salad with the chipotle dressing. It was fine. Nothing to write home about but edible. I will make sure to get to the burger joint next time I am down there -it sounds great. THANKS AGAIN della

I think that being carded can be annoying or flattering or just someone doing their job. In a bar setting I understand about being carded. If you card one person at a table in a restaurant you should card everyone - unless there are big age differences. If I am in with my mother age 60 and my neice aged 21 and I am 40 then I think the person carding should notice that my mother is not 20 (nor am I). I do get annoyed at my grocery store when I get carded by the same person that has been checking my groceries 2 and 3 times per week for several years. The annoyance is that if I patronize someplace over and over and over for years they could at least LOOK at me once in a while and realize they have seen my ID at least 300 times!

Thanks!

Hi - I looked around and didn't find a thread on this so if I missed it - I apologize. I am going to be in Sacramento this Monday and Tuesday for work. I am staying just off the "downtown" area (so says the person at the hotel - I just pricelined it). I have never been to Sacramento before and need to meet someone for lunch on Tuesday in the area - just a first time meeting business lunch - casual but I don't want to eat at a Red Robin - Any thoughts or suggestions for something "yummy" but not a chain? I don't really care what area it is in as it is my first appointment for Tuesday and we aren't meeting until 11:00 AM or so. Secondly and most importantly - I need a spot for dinner Monday night. No clients - just me but I really don't know what is around Sacramento and thought I would see if there is a "don't miss" restaurant I should try to check out. THANKS! Della

My boyfriend got the grinder and stuffer for Christmas and while we have only used it once so far it was easy to clean. We took Alton Brown's tip and pushed a couple pieces of white bread through the grinder when we were done with the meat and it seemed to get alot of the "scraps and bits" out so when we washed up there wasn't a lot of meat to clean up.

Well I am reporting back after making the roasted cauliflower last night and I have to say it was yummy! I am going to try it again and play with cooking times and see what happens but here is what I did: Sliced up one head of cauliflower to about 1/8 - 1/4 inch thick - mostly they were the little pieces with hardly any lacy ones but I was cutting the wrong way at first. Then I put ithe pieces into a bowl, tossed with 1/4 cup evoo, salt and pepper ( i went easy on the salt due to advice I read in the thread). I used about 3/4 of the cauliflower that I cut up - I used my 1/2 and 1/4 sheet pans (lined with foil and sprayed with a hit of PAM). THe 1/2 sheet pan was just the cauliflower and the 1/4 sheet pan I tossed some red onions in the mix. Cooked at 375 for just under 40 minutes (about 38 1/2) and tossed them every 10 minutes while they cooked. Got very toasty brown and I added some extra salt when I pulled them out. I think they are best just eaten off the sheet pan! It was hard to put them on the plate with the rest of dinner.I was very careful to do a single layer and didn't over crowd. I will keep on experimenting but I have to say it was worth the effort to read the thread, try something new and want to keep on trying it.

I did the braised potatoes with garlic and bay the other night. Simple yet good. Everyone liked it. I think the fresh bay leaf made a difference in the flavor. I will try some other variations of this too. It was nice that it was all done stove top as we had a prime rib in the oven and there wasn't room to "roast" potatoes and we didn't want mashed.

Had a lovely dinner tonight with Greg and LMF and MR. LMF - I will let Little Miss Foodie post her thoughts as it was her special night but I have to say I love this place!!!!

I popped in tonight with LMF and another friend and we all had one of the 3 listed Champagne cocktails. I have to say they were yummy. Our friend had the goat cheese salad and while I didn't eat any it looked good - she liked it just fine!

I love the Rueban at Buckley's on lower Queen Anne. It is divine. 74th Street Ale House does have a good one but I have to say Buckley's is better. And I order Rueban sandwiches at almost any and every place I go that has one. Buckley's is darn good at that sandwich. While not in Seattle but rather on the east side I am a fan of Sarducci's in Kirkland. They have great Italian Sub-type sandwiches and everytime I am over on the eastside I pick one up. Even if I am not hungry - I get it to eat later.

I made the Zinfandel Pot Roast with Glazed Carrots and Fresh Sage the other night. DELICIOUS It is easily the best pot roast I have ever made. I used a chuck roast and it was a good hint to tie it up first. I never have before and never had a problem (other than dry meat) but this time it held the meltingly tender meat together and I was glad I did it. I have to say I loved this recipe. I followed it pretty much exactly as written and I just had to turn my oven down about 25 degrees from what the book said. But that is probably just my oven. I am going to make the Braised Potatoes with Garlic and Bay Leaves for a holiday dinner in a few weeks. (to go with Prime Rib). I didn't notice that anyone had made that yet? If someone has and I missed it - please let me know any thoughts, hints or changes. I will make it this weekend to test the recipe before I bring it to my friends for dinner. More later. Della

I was in Bellevue yesterday and stopped in at Belle Pastry. It was lovely. All the desserts and treats looked perfect and I wanted to try them all. We opted for a plain croissant, a raspberry and cream cheese danish and a ham and cheese croissant and took a baguette home with us. Everything was yummy and while I don't get to the eastside very often I will make a point to stop back in.

I just ate at Toby's this afternoon for the first time - gorged on the fish and chips with shrimp and clams - good slaw, beer, view and nice people. YUM!

Yes there is one - I think it is up near the new outlet malls (near the Tualalup (sp) casino). I knew exactly where at one time but it slips my mind at this moment - I remember reading about it this past summer. I am sure someone out here in the PacNW will have better info than me on this - but I can confirm that we have one.

I might be a dork but I have a question about this - do you fill the cubes with just the herbs/zest etc or do you fill with H20 as well?

I have to second that - Great Reviews Scarlett! THank you!

My first egg nog latte of the season - says Merry Christmas to mouth!

Thanks for posting - This is very interesting. I have an old menu from a Christmas Dinner from my dad's old army days but to be honest I never really thought about cooking on a sub. I appreciate your taking time to post. What about breakfast time? It sounds like people are eating at all times of the day and night. If someone comes off "shift" (I don't know the term) and it is morning but for them it is "time for dinner" or the opposite - do they just eat what is there or do you make special things for them? Does that make sense? And what if someone wants to come into the kitchen and cook something for themselves - can they?