GourmetLight$

Dear Klary: I do so look forward to meeting you during your trip, but implore you to drive less and enjoy more! I know that in my last trip to Europe (where I started in Amsterdam), I epitomized the "if it's Tuesday it must be Belgium" philosophy (but I finished in Bruges on a Thursday!). But I think you should cover less ground and focus on the experiences that you intend for each area. Please let us know what you want to see, and we'll help you. I do agree that a good car experience can be wonderful, but less is more on your itinerary. Cheers,

I've grappled several times with both the great recipe (that I've provided very nicely) turning into someone else's "signature" recipe, to also having attribution for a recipe that, after being presented, bore no resemblance to my own. I used to get upset, but finally realized that my reputation as a "cook" is all my own. Those who really know me, know my conquests and my limitations. There you go, and there you have it! Cheers,

Wow! I had no idea I had made such a negative impact with my orginal question! I had never come across this type of cake before, and was turning to my eG posse for help. Lucky for me someone else saw the post and sent me information on financier cakes. I now make them regularly with much success! I'm not a dolt, really - just embarrased now to admit my ignorance! Lauren ← Having been a lucky guest at the aforementioned dinner, I must say that her "common sense" adjustments resulted in a truly delicious cake! I can't imagine that the original financier cake could have turned out any better. Such a happy "mistake!" Cheers,

Well, I feel a little bad adding my contribution here as my Grandmother in Kittanning, PA made some wonderful German specialties, including her own homemade noodles that I still long for today. However, being the wonderful "frugal" woman that she was, she always filled the picnic (or day at Kennywood Park) sandwiches with much more lettuce and mustard than meat and/or cheese. To this day I don't like lettuce on my sandwiches. Also, when hosting her luscious Pork and homemade noodle dinners, she also made a small 9" square of green Jello with slivers of celery and shavings of carrots for dessert. At the last minute before serving, she would "frost" it with some room temperature mixture which included cream cheese. The grandchildren were never allowed to have any, as there was only enough for the adults. When one of the kids asked why she didn't make more, we were told that it was "dear" to buy! I was so curious about the mystery "dessert," that I asked my Mom to make it. Upon finally trying it around the age of 10, I promptly spat out my first taste. I've felt squeamish about Jello ever since! Cheers,

Scott, we know you'll be back with guns at the ready! Loved your food both at BOB and Fork! In fact, we're going to Fork tonight for the last night of your very innovative menu. We wish you all the best and a very speedy recovery.

Hi Marcia: enjoying your blog as someone from "the Springs!" I moved away when I graduated from High School in 1976, but still have all of my closest family there. Where in the Springs do you live that you have deer in your yard? I agree that Colorado Springs is chain-restaurant central! When my Mom gets excited about some new independent restaurant, inevitably about 6 months to a year later she reports that they've closed. Cheers,

The caviar pie appetizer is scrumptious!

I can't stand the taste of Miracle Whip on its own, but for some reason it's all I use when making Waldorf Salad.

We have a list of Restaurant Suggestions on our fridge. It's for the many times when we want to go out, but can't think of anywhere to go (we eat out too much!) Anyway, I read it to hubby last night, and right after "Saltoro" came "Stumbling Goat Bistro." Hubby excitedly stated that we should go, as we hadn't been for a few months. Why oh why don't we eat there more often? It's excellent every time. I get worried when I first get sight of their very limited menu that I won't find something that I want, but it's never the case. Last night we shared their special appetizer of Roasted Porcinis with Arugula, Pancetta and Saveur du Maquis (sheeps milk cheese from Corsica). The porcinis were perfectly cooked, the pancetta was crispy, and when arranged on the fork with the creamy cheese and a bite of spicy arugula, it was heavenly! We ALWAYS share the Beet Salad, and were happy to make the change this time. Hubby had the Grilled Kurobuta Pork Loin with Swiss Chard, Fregula Sarda and Spring Onions. The pork was moist and flavorful, and sitting atop the fregula sarda, which absorbed the jus. So wonderful! I have to admit that I broke down and ordered the Roasted Chicken with Natural Jus and Whole Roasted Garlic - again. I always think I'll be more adventurous and try something new, and besides, I make a killer roast chicken myself and it's so easy to make at home.....but then a couple of ordered plates go past me and I break down and order it. It never disappoints. The chicken is moist and the skin is crispy, and their mashed potatoes are always better than mine, especially when you squeeze the little cloves of roasted garlic onto them. Hubby had a couple glasses of Pinot Noir and I had a Spanish Rose. We're extremely lucky here in the Seattle area to have numerous really good restaurants, but Stumbling Goat Bistro is a good choice for when you want seasonal, well-prepared food in a neighborhood setting. Click for webpage Cheers,

You're f-ing kidding me?? As in something like Cotes du Rhone Villages? I would have fallen out of my chair! ← Or Beaujolais Villages? That's too bad Abra. We've been there several times and have only had wonderful food and service! Cheers,

We're REALLY stuck in the "local" rut (all in downtown Edmonds!): Olives Cafe & Wine Bar Sahib Cuisine of India Shell Creek Grill & Wine Bar Cheers,

Well, as a native of Unalakleet, Alaska (home of the awesome Unalakaleet River Salmon!) I can tell you, unequivocally, that Copper River Salmon is all about marketing! The salmon that travel much further North in Alaska have more fat and much more flavor. For your spending dollars, I'd go for Yukon River Salmon, since you can't commercially get mine!

Where on lake city? I need to get some lavosh tomorrow & would love to skip the drive across the bridge! ← I have a feeling you're discussing the Pacific market, not Pars. Here's their info: Pacific International Gourmet Foods 12332 Lake City Way NE Seattle WA USA (206) 363-8639 Cheers,

http://www.sciencenews.org/articles/20051112/bob10.asp Try it. I dare you. ← Hmm, I always buy "thin spaghetti" and almost always break them in half before dropping into the pot of boiling water. I've never had a problem and never heard that one couldn't break them! I just tried again with a small handful, and it worked. Maybe because it's the thin spaghetti, or because I'm in the Seattle area. Ah, the mysteries of food life! Cheers,

I haven't been to Amsterdam since 1989, but I really miss it! Thanks so much for blogging this week and sharing the celebrations with us! I look forward to meeting you in Seattle at Abra's! Cheers,

Seriously? The Ram? I'm shocked! You know how I feel about bread pudding (can't stand it) and I love, love, love the bread pudding at Boat St Cafe. You think I should try The Ram's? ← When somebody orders the bread pudding at The Ram, the entire restaurant will come to attention, as you can smell it everywhere! And it's very yummy!!! Cheers,

I almost hate to say this, but I think the only places you'll find pudding on the menu is where they serve lots of children or senior's. I believe the only place in recent memory that I've seen tapioca pudding on the menu was Claire's Pantry in Lake City. Maybe other "coffee shop" style restaurants might have it as well. Good luck! edited to say, if you're in Lake City for Claire's Pantry, you might also try Baker's Restaurant up the street, as they're likely to have pudding as well. Cheers,

Crabapple, crabboil, crabcake, crab Louis, cracklings, crawdaddies, creme caramel, creme fraiche, Cremini, Crenshaw, crespelle, crimp, crookneck, croque, crostini, croustade, crumpet, crystallized. (wish I knew how to place those cute accent marks over french words!) Courtesy of Food Lover's Companion Cheers,

And isn't that the location of the place that did the truffles for the Union Italian dinner and gifted us with cocoa nibs? Well, Tom and Jackie getting into chocolate! I have to say, I see nada wrong about a "Chocolate Lounge!" So very sad about Bistro Magnolia! I was really pulling for Matias to get it back together! Oh well, so many great restaurants, so little time and especially not enough $$$! Cheers,

Years ago when I lived in the LA area I often visited the Comedy Store, where you have tickets, but stand in line for entry. When you get to the head of the line, the Maitre'd would simply lead you to a table near the back. We got into the habit of taking several $1 bills and slightly crunching them up, and then cupping in our hand and discreetly "shaking" the hand of the Maitre'd with it. He'd never actually look at the bills, but would pocket them, and lead us to a table at the front. Many times it was only $5, but "felt" like it might be more! I've tried that same tactic at concerts at Jazz Alley here in Seattle for the last two "Tower of Power" concerts (where I have a ticket, and then they guide you to a seat) and I was seated near the front. Cheers,

For a special occasion restaurant in Anchorage, I really like the Marx Bros Cafe. Another choice is Simon & Seafort's, but it's a little more of a corporate restaurant. For a more casual dinner, I recommend Glacier Brewhouse for the best deal on King Crablegs in town, and great pizzas and drinks to boot! Have a great time, and Happy Birthday!

Just received an email from a local restaurant announcing the fresh Alaskan Halibut they've received, and one of the dishes sounded like something you might like: Scott's Bar and Grill has gone to great trouble to secure a small allotment of fresh Alaskan Halibut Cheeks from Southeast Alaska. We’ll be serving them lightly breaded in Parmesan and Asiago, carefully pan seared golden brown and finished with just a drizzle of White Truffle Oil Beurre Blanc. Cheers,

Last one I watched had Greg Atkinson as moderator - quiet, knowledgeable, mustache...was this who you saw? Greg ← And the older guy (who's on all of the cooking fundraisers on KCTS) is named George something, and has grey hair.

I'm originally from Alaska, and always have my halibut cheeks deep fried in beer batter. Yummy, and a hard habit to break to make them any way else! Dip cheeks in Wondra flour, seasoned with a little Old Bay, and shake off the excess. Then mix Wondra flour and enough warm beer (an ale is good) to make what looks like a pancake batter. Then dip the cheeks into the batter, again shake the excess, and drop in oil at about 350 degrees till golden brown. Serve with homemade roasted onion tartar sauce, or good old Malt Vinegar or Balsamic Vinegar. Cheers,

shouldn't you disclose that you worked at Mistral and have personal ties to them before trashing other restaurants/chefs and suggesting that it is the end all be all? ← shouldn't you also disclose that you are an extremely talented chef who has worked in some of the most prestigious kitchens in the world. Which would make you more qualified to speak about what happens behind the scenes than your average restaurant matchbook collector (Which I fully disclose to being.) ← I think that's all well and good that she's "an extremely talented chef," but take offense at her assertion that "Seattle-ites just don't have a point of comparison." That's a pretty broad statement to make about the citizens of a large, metropolitan city. Does she think that we're all so provincial that none of us have traveled beyond the confines of the Emerald City? We're just some bumpkins who have never eaten at the better restaurants around the world? To drop by our little PNW section and trash wonderful local restaurants (and local chefs that we know and like), seems a little self-serving to me. YMMV.