MagFoodGuy

Also, a new shop - Confectionery - selling cheesecake and chocolate. ←

Was by Qube last night, and the paper was off of the windows. The decor is modern with some DWR looking chairs, dark floors and a lime green wall. It looks like they will be opening very soon.

Thanks for the thread. My grocery store had some farro, and I felt obligated to buy some. Hopefully, this will inspire me to finally sook something with it.

I like India Bistro in Ballard. However, I have heard that the Kabaob House in Greenwood on Greenwood Ave N is supposed to be one of the best and most authentic Indian restaurants in Seattle even though it is Pakistani. I have been wanting to try it for almost a year. Has anyone been there?

We had a group of 12 at Stumbling Goat a few weeks ago. Very accomodating, and they did a great job getting the courses out on time. Surprisingly, the last time we ventured to Palace Kitchen with a large group, the two top adjacent to us complained we were too loud. Hmmm. Not exactly the place for a quiet romantic dinner for two.

Spanish Table is also a good source for paella pans: http://www.spanishtable.com. The carbon steel is more traditional and works quite well. They have a huge selection of paella pans. Literally huge, some of their pans can make up to 200 servings.

I grew up in southern WV but had my first pepporoni roll in 6th grade. Someone's grandmother made them for a trip to Washington, DC and I was hooked. They are predominate in the north-central part of the state and originated in Fairmont. In that part of the state, you can find them everywhere. The Sterns actually have a write up on a place that makes them in one of their guidebooks. Goldenseal, the state history magazine, did a whole issue on pepperoni rolls, but there was no recipe! Based on my experience, Tim's recipe sounds most authentic. Some sugar is needed to get the right taste. It really just isn't pizza dough but more of a roll type dough. I am so excited I might have to make a batch tonight! BTW, Italian Peppers, a mix of tomato sauce and banana peppers, are also popular in the north-central part of the state. I am also looking for a recipe for them if anyone has one.

Thanks for taking us to Wilber's. I love that place! When I was on a project in Raleigh, we would take a very long lunch break and head over there. I wish we could get Carolina BBQ in Seattle.

I have never seen a bent and dent before and I am very envious! The things one learns on eGullet.

I have been making the pickled cauliflower from the Bouchon cookbook for several months after trying a similar preparation at a local restaurant. The restaurant also does a great selection of other seasonal vegetables. I am going to try the pickled tomato recipe today with some of the tomatoes I picked up this morning at the farmers market.

From the Magnolia Farmer's Market: Spring Garlic Soup- Spring garlic sauted,added some chicken broth and cooked for about 30 mins. Then processed the mixture until somewhat thick. Put it back on the stove, added some mustard greens and at the last minute, added two beaten eggs with a little white wine vinegar (non-local ;( ) . Served with La Panzanella bread.