heather s

Just to add my experience - At the last restaurant I worked at, we had a large group of high-rollers who came in every month or so for about six months, usually right at closing, who were seated promptly, treated like royalty (which come to think of it, I think they were...) and for whom we kept the kitchen open several extra hours while they ordered things not on the menu. At the end of the night, each time they would tip out the front of the house literally thousands of dollars - the line cooks each got $20 each time this happened. I don't beleive the dishwashers got anything. This is the only time I have ever received a tip working as a line cook. Where I am currently working, I got a $20 tip that was left when a to-go catering order was picked up that I had mostly made. I was pleasantly surprised that I actually received it - especially since it was my first week on the job! But as others have said, servers rely on their tips as their income. Unless policy requires them to share, they aren't generally going to open their wallets to their co-workers in the back. Personally, I think most of the servers I've worked with respected the kitchen and what we do, and would pass on tips if diners asked them to.

Thank you! Definately somewhere to start...

...from Seattle, WA. I'm a professional cook, have worked in mostly fine-dining American cuisine restaurants. I know next to nothing about the food scene in Austin. Help! We went to the Salt Lick a few years ago on my only trip to the area, and while it was deliciously awesome, what does the city have to offer on the other end of the spectrum?? Thanks in advance!

FYI, you can find gas stoves in Seattle - Over six years I have rented 3 capitol hill apartments and one house in Ravenna (north of U district), and all but my current one had gas. A lot of the older places have it - but I am in a brand new building now, so no luck! I had actually never used an electric stove before - it has taken some getting used to, but I am ok with it now. As far as neighborhoods go... Depending on your lifestyle, Capitol hill is a great place to live when you are new to the city, plus it is very easy to get to UW from here. Especially if you don't have a car, it is unlikely you will find yourself going to pike's place for groceries unless you are easily accessable. I shop at pike's about once a week or so. The downside is it is a little more pricey than areas north of UW (though cheaper than belltown!), but it may fit in with your concept of "city life" more. Just my two cents!

Harvest vine is incredible - absolutely my favorite place for a meal in Seattle, especially on a Sunday after a full weekend. One of those places where you can completely relax, and lose yourself in your food, your wine, and your companion. Fork is only ok in my book. I know people have been gushing about it since it opened, but when I went there the food sounded on the menu and looked on the plate much better and more interesting than it tasted. Beautiful room, though. I will try it again in a few more months when they have had a chance to iron out the details. IMO it is a no brainer...save Fork for your next visit. Especially coming from Vancouver, I am sure you can find similar concepts executed better at home.

I had to reply to this one - reminds me of being on the opposite end of one of these stories! Picture this: Seventh grade, chillin on the playground after school with friends and my "boyfriend" (the third that year...). I start to eat a grapefruit, whole, peeling it and eating the segments. Very delicately and a little self-consciously at first, but midway through I have juice running down my face and have completely forgotten that I am in middle school. I look up and James, oh James the love of my life! is looking at me with a look of utter disgust on his face. He broke up with me the next day.

Thanks! I'll have to make the rounds over the next few weeks and let you know my two cents!

hmm... I'm not sure, but if I were to guess I would say that using the reduced demi instead of your usual stock would be the culprit. I know from experience that over-reducing beer will make a bitter sauce - not sure why though! Probably what happened was when you reduced your braising liquid in the final step, having used a small amount of demi instead of your usual 4 cups of stock, basically what you were doing was reducing the porter from a starting point of 4 bottles to just 2 cups. Thats huge!

I'm still searching for a favorite restaurant... anyone have one to share?

vosges is, i beleive, out of chicago. I used to get them all the time when I lived there - glad to hear of a local source!

Does anyone know what happened to Bangkok on 15th, on Capital Hill?? The best thai on the hill - I miss it so. I would love to hear that the owners are planning to open somewhere else...

Back in May I had this at Spiaggia in Chicago - GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFO NERO Hand rolled potato gnocchi with ricotta sauce and Umbrian black truffle sauce I CANNOT STOP THINKING ABOUT IT. I would be so so happy if I could recreate anything even somewhat like it - the gnocchi were so delicate, the sauce so creamy... insert homer simpson-like noise here... If anyone has a recipe....

That's what we do now, too! I suppose there are better ways. Ideas? ← you know, I've never dried my fresh pasta before using it. I was always taught to dust the finished strands in flour to prevent sticking as you wait to finish up the batch, then to toss them directly in the water or freeze when done. I make fresh pasta about twice a month and am always happy with my results. Does anyone know why the drying step is necessary? Does it really improove the flavor or texture?

Check out www.localharvest.org - you can search for specific products in a state or zipcode and they will list growers.