GourmetLight$

Looking forward to this, Henry! And like Abra, I've only been to Salumi on your list of illustrious restaurants in Seattle. Hope to meet you sometime soon. Cheers,

I absolutely cannot stop making this and eating this! I've started using only the large cross-slices and placing them on the outside of the baking sheet. Any large chunks that fall off get placed in the middle. Once I lay them down on the Silpat on the sheet pan, I lightly drizzle with EVOO and then sprinkle with sea salt and freshly ground pepper. I don't turn them over or move them around while roasting, because the little chunks that fall off get a little too scorched before the big, lacy slices get browned. Don't despair, I've eaten even the most burned little pieces, but don't think the cancer people would agree that it's a good thing! But I do take out the sheet pan and rotate 1/2 way through the baking time. Anyway, I've now made roasted cauliflower about 30 times, and don't see an end in site, until summer veggies take over my world. That's my confession. Cheers,

I'm pretty sure that Scott said it was around the beginning of February. I didn't remember on the actual date to watch - darn it! He said it was a pretty interesting process and more low-key than he would have thought. Maybe keep an eye on the website and see if they'll show the re-run. Cheers,

Hi Abra: while there isn't a bar (where one can sit), they do indeed have cocktails! Karen made me a "sidecar" a couple weeks ago, now that a certain woman named TamIAm got me hooked on them! Cheers,

Here's my prep for a really easy, flavorful and slightly crunchy-topped fish: I keep in my freezer a tightly closed tupperware mixture of Panko, chopped fresh Italian Parsley and Lemon Zest. I use virtually any kind of fish, but mainly a white fish like cod or halibut. Put a very thin layer of Light Best Foods (Hellman's in the East) mayonnaise on top of the fish, and sprinkle a nice layer of the panko mixture on top of that. Place in a baking dish with fresh lemon juice squeezed on the bottom. Bake at 350 for about 20-30 minutes (depending on type and thickness of fish fillet) until just flaky. All of my "I hate fish!" friends absolutely love it this way! Cheers,

Hi Wendy: it's 206.325.7400. Cheers,

There isn't a bar. But a little later in the evening while we were there a couple of gentlemen came in and had a beverage and shared an appetizer, and then left. I think if you don't come on a Friday or Saturday night, or if you come early or late as you suggested, you would feel comfortable. Hope you like it as much as we did! Cheers,

We also ate at Fork last night and found it absolutely charming! The ambience with the murals and the glow of the candles is enchanting. We were greeted by a server that we remember, and remembered us, from Blue Onion Bistro. I ordered a drink to start while hubby perused the wine list. We got a bottle of the MacMurry Pinot Noir, which was wonderful and fruity. Almost more like a Merlot than a Pinot. We shared the crab salad with romaine, blue cheese, apple slivers and candied pecans, which was sublime, and enough to share. I ordered the smoked duck with polenta and the chiffonade of brussel sprouts. It was really delicious and the duck very tender. Hubby had the steak frites and declared the steak perfectly cooked and tender. Their fries are really tasty, but hubby is the type that loves a dip for them, and our server very obligingly provided him with some aioli, which was a nice touch. For dessert we shared the pineapple upside down cake with the intensely-pineappley sorbet. It was perfect! We loved their tableware and the very nice quality wineglasses too. We enjoyed chatting with Scott about his new venture, and his pride at the number of local chefs and egulleteers who have stopped by to cheer him on! We'll certainly become regulars ourselves. Cheers,

formerly of Le Pichet. I think they have been talking about a Feb./March opening. ← Update on Cremant in today's P-I: http://seattlepi.nwsource.com/food/255985_dining18.html Cheers,

How did you like Bistro Magnolia, Carolyn? We went to the early sitting (5:30) and practically had the place to ourselves. Highlights for us were the lobster bisque, the scallops (exquisite!), the venison, and the chocolate souffle with pistachio ice cream. We had a nice bottle of Pinot Grigio with dinner which was leisurely paced. Complimentary Champagne came at the end of the meal. Not the best dinner I've ever had but worthwhile and enjoyable. ← We really enjoyed it. I had the foie gras appetizer and hubby had the lobster bisque. The couple next to us highly recommeded the Kumamoto oyster appetizer, and hubby said he should have gotten that instead, as he wasn't thrilled with the lobster bisque. For the second course I had the scallops (really excellent!) and DH had the duck confit salad. I had the baby pheasant with the truffled mashed potatoes and hubby had the incredible chilean sea bass for our mains. I really enjoyed the chocolate souffle with the pistachio ice cream. I asked, and apparently Tomias gets it from a vendor he had at the restaurant he worked at in New York. Hubby had the cheese plate, but was too full to really enjoy it. We shared a really nice bottle of Syrah. The complimentary german sparkling wine was pretty good too! The waitress mentioned that the 8:30 seating was definitely the busiest, as they only had a res for a 6-top for the 10:00 seating. But as 10:00 came and went, no one else showed up and Tomias brought out hats, noisemakers and silly string for all of us. It was a nice evening!

We're going to Bistro Magnolia and can't wait. The menu looks really good! http://www.bistromagnolia.com/bistromenus.htm Hope everyone has a Happy and Safe New Year! Cheers,

Having met our darling "Ling" that day at Salumi and discussed her eating schedule, I can attest that she knows exactly what's delicious in our town! edit: grammar is my friend

I don't know if that's a waste, per se, except that it will be dissipated by the water. Ever since I discovered Fleur de Sel, I put it on everything I would normally salt! I still have generic sea salt in my salt grinder, but for the most part I only use my Fleur del Sel. Oh, I forgot that I now exclusively use Truffle Salt on my eggs. Yum!

Funny. I was just there a few days ago at the one in Edmonds, and there were NONE. A few weeks previous, there were several round and oval dutch/french ovens in various colors. I think the word is out! Cheers,

It's at the Seattle Premium Outlet mall adjacent to the Tulalip Casino, exit 202 on I-5. I was just there this past Saturday, and the prices were higher than I paid at TJ Maxx for similar "seconds," but they had more colors. Cheers,

The report portion of the website is still listing them as closed, but maybe they haven't updated it because of the holiday. Looks like they still have a couple of serious issues though. Here's the last two reports. I hope they get their act together soon for all our sakes! Return Inspection 11/16/2005 7 -Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment -Insects, rodents, animals present; entrance uncontrolled . Routine Inspection/Field Review 11/14/2005 123 -Non-food contact surfaces not maintained, clean, sanitized -Thermometers not available or used as required to evaluate temperature of potentially hazardous foods -Hands not washed as required -Warewashing facilities not properly installed, maintained, used; no test strips available and used -Room temperature storage, improper use of time as a control, procedures not available -Permit not posted; mobile vehicle name not easily visible -Physical facilities not properly installed, maintained, clean; unnecessary persons not excluded from establishment -Food contact surfaces not maintained, clean, sanitized -Toxic substances improperly identified, stored and used -Insects, rodents, animals present; entrance uncontrolled -In-use utensils improperly stored -Garbage, refuse not properly disposed; facilities not maintained -Food worker card not available or current, new food workers not trained -Food not protected from potential contamination during preparation, storage, display -Inadequate hand washing facilities -Raw meats, poultry, aquatic foods not stored away from ready-to-eat foods -Plumbing not properly sized, installed, and maintained, improper backflow devices, indirect drains, cross connections present -Wiping cloths improperly used, stored -Improper sewage, waste water disposal

I am, unabashedly, a fan of Big Oakey Chards! I think the best foil for such, at this time of year, would be a Chanterelle Risotto (nice and creamy with lots of Parmagiano Reggiano). Or basically any rich and creamy dish would go well. HTH,

Hi Abra: waving and smiling from the other side of the Sound! Looking forward to reading your blog this week. So lucky to have tried your wares in the past, and looking forward to the next time.

As I've been contemplating taking a Baking Class, I thought back to the Pennsylvania Autumn that my Mom tried to perfect the perfect pie crust to accompany her Apple Pie. "Is this crust flakier than the last?" "Does the crust seem too dry?" "Was it better with the lard or the Crisco?" "Can you taste the apples more, or the cinnamon?" I wanted pie to just go away. I didn't learn a thing in that autumn of my 13th year, except that I HATED pie crust and HATED apple pie even more. Now that I am baking-impaired, I have to admit I wished that I had learned how to bake. Does anyone else have deep-down culinary regrets? Carolyn

Hi: there's several posts about Fu Man Dumpling House upthread. They're located at about 144th and Greenwood. Awesome housemade noodles that give Judy Fu a run for her money! Carolyn

Hi all: this is my first post on eGullet, but I just have to ask about chefturnedbum's new venture! We've really missed eating at your old Blue Onion Bistro (especially the gourmet mac-n-cheese, even tho I have the recipe). Where and exactly when will you be? Cheers, Carolyn