daves

For the conspiracists amongst us: I was reading up on WA state's standardized tests this morning, and then I came across this thread. Could McD be doing their little part to guarantee a future work-force? That is, assuming that the state would frown upon the 'creative' use of grammar and punctuation... If so, I wonder how they'll be creative with math next... "That'll be $3.74. Change from $5 is about $1. Here you go -- have a nice day!" Apologies in advance to any McD employees. I used to cook at one in HS.

Well, you didn't specify what you were looking for, so here's a few places that we've liked when we've been in town or passing through... Pizza is decent at the Bridgeport Brewpub (although the beer is what draws me here). Had a good and interesting meal at the Bread and Ink Cafe, but I've read that it has gone downhill. No recent experience, though... The restaurant in the Heathman Hotel -- really good NW fusion. And German food at the Rheinlander.

Bosch again. We also don't have much trouble loading it. It is really quiet, but what ultimately sold us on the Bosch was the *lack* of a steam vent in the front. It uses a hose that runs along the top of the unit to condense the steam back into water. At the time, they were the only dw I could find with that feature. No steam vent means no scalded toddler fingers (or daddy's butt )

Chief, thanks for the insights into the food side of the boat. About 15 months ago, I went on a tour of the USS Nevada at Bangor. We started with a visit to the museum near the base, and then off to lunch at the Bangor Mess. The sailors were quite proud that the mess had won a bunch of awards. We were also quite lucky -- we were one of the last civilian groups to be allowed to eat in the mess. Then we got onto the boat. The Nevada is a boomer, and I was amazed at the room aboard, although crew quarters were still a little tight. We dropped by the mess but couldn't enter as they were using it for a meeting. Bummer.

ditto to most of the previous replies: air dry for 24 hours in the fridge after brining. I almost always coat with some olive oil before the bird hits the heat. That said, I've just air dried my last thanksgiving turkey. We don't tend to eat the skin (probably because I smoke the meat and the skin is just too smokey), and I usually just dump it into the stock pot with the rest of the carcass to make stock.

I've done both straight pork butt as well as adding more fat -- depending on the sausage type and if I was smoking them or not. I've experimented with a few batches to figure out how fatty we like our sausage, so I agree with the poster above to make a batch with each to determine how you like your sausage.

I have a Vita-Prep (food service model), and we wouldn't give it up for anything. Works with large quantities. Works with small quantities. Purees soups incredibly well. Makes great daiquiris. But the price. Ouch! A year after we bought, we see a roadshow at our local CostCo selling the consumer model for a ~$150 discount compared to what we paid. Ouch! I'm pretty sure there are few differences between the food service and consumer version: NSF container, housing color, and warranty. We liked the black casing on the FS model better, and we figured anything warranted for 3y in a potential 24x7 work environment was good enough for us.

Thanks!

I'd like to pick up a nice small cream whipper (say 1/2 or 1 pint) for my wife. Does anyone have recommendation between iSi, Liss, or something else? thanks!

Sorry, I can't recommend anywhere in Seattle. Originally from Montreal, my wife and I are also not happy with the bun-with-a-hole that are called bagels around here. There used to be a place (I dunno -- might still be around) in Fremont that advertised Montreal-style bagels. We tried them once. Not. Even. Close. Sorry, can't remember what they were called. We were very happy to find Siegel's Bagels in Vancouver. But these are *almost* as good as what I remember as a kid and what I get in Montreal during visits. The border guards do look at us funny when we declare 5 or 6 dozen on the way home

I noticed that BlueStar also sells a home salamander. I've always dreamed of having my own salamander in the kitchen one day. Anyone have this one and can comment on performance?

Why the discomfort?

Second the Dubh Linn Gate Pub. We had a mid-afternoon ski-break lunch there last winter and it was excellent for pub food (especially pub food steps from the lifts).

yesterday: leftover red beans and rice (and pork!) along with a green salad. today: pasta in my wife's secret meat sauce with (again) a green salad.

About a year ago, I gave up eating in our corporate cafeteria. The food was expensive and it sucked too. Today I brought in lunch: leftover italian sausage and mushroom risotto and a green salad.

We *used* to like Frida's for Mexican in north Bothell, but we think it has gone downhill in a serious way the last time we visited. YMMV.

We go vertical all the time. This was a ~17 lb turkey from last thanksgiving having a seat in my smoker for a few hours. My wife declared it the best turkey she'd ever had. The roaster looks a lot like the Spanek, but I honestly have no idea who made it. I bought it a few years ago at a bbq supply store.

I wouldn't pay that much for a turkey, but I'll definitely pay more for a better bird than a butterball. Last year we got a organic free-range broad breasted bronze and it was absolutely delicious. Actually tasted like something rather than the junk that butterball calls a turkey. This year we were able to reserve a unimproved standard bronze for turkey day. Both are more expensive than a butterball, but not nearly the same prices as the Williams-Sonoma of turkeys above.

Mamster, just a quick question for curiosity sake. What's the typical lag time between finishing a piece on food/drink and getting it published? I'm guessing that 9+ months can't be typical. Or did you need to do several months of 'research'?

Wow -- haven't heard of Jeem 'til now. We liked Wild Ginger in the mid 90s (in the old location), and we've been disappointed with it afterwards. Perhaps coincidence that Jeem Lock left around that time? We'll be heading to Jeem pretty soon to try it out.

Located in the "Central Terminal Pacific Marketplace" -- between concourse B and C. Here's a map.

My wife found the new Pallino when she was delayed at SeaTac for a few hours on her way to LV for a bachelorette party. She gave the meatball sub high marks.

Is Richmond, BC too far north? Sorry to be the bearer of this news, but I've recently seen the light. Seattle dim sum just doesn't compare to what we just had in Richmond at Sun Sui Wai.

Thanks for the recommendations everyone. We had a great time touring the Island. Here's some food highlights of our trip: the beef chowfun at J&J Wonton Noodle House in Victoria, the polenta fries and the tacos at SoBo in Tofino, the whole dinner (with complementary babysitting!) at the Pointe in the WickInn, and dim sum at Sun Sui Wai in Richmond on the drive home. The drive was lots of fun too, except for the 10 km of dirt road and some of the 'questionable' drivers out there. Do these people even read the “Use Pull Out if you are Holding up Traffic” signs? One stellar example had a few dozen cars lined up behind him, and he would actually speed up to make passing zones too dangerous to attempt.

This is on my list of things to make one day -- when I have an small army to feed! Looks great!