tamiam

They seem to only carry it in season, and it may be too late for this year, but their Pumpkin Butter is totally addictive. I found a jar, fell in love, and when I went back for more they were gone. When I saw them again after a long absence, I bought six jars. I ljust ove that stuff!!

I love Seven Star Pepper. I could eat there every week. That is exactly what I've done the past 3 weeks anyhow. It has never been crowded when I've been there (off-hours admittedly), so I hope they are doing well. You would know if you had the hand-shaved because instead of being skinny and string-shaped, they are white-ish and about 1/4 inch thick, uneven, and have a wonderful melting texture that is just so very right and perfect for the Dan Dan Noodles!

Bless you for finding edible foods in Bremerton. Not an easy task. I will try and go there this weekend (and will be sure not to sit near the windowsill ). Other than the nice Italian in Mannette, do you know of any other decent restaurants on the Peninsula?

I just saw this thread or I would've pitched in sooner. I've taken five or six classes at CC, and have had an excellent experience each time. Gabe is a warm, knowledgeable, and fun teacher. One thing he does very well is to manage the variety of experience levels among students who show up....as experienced cooks and eaters, you wont feel held back by the newer students. The recipes have been very good, and I've been lucky enough that the other students were a pleasure to meet. And, Reesek--it is a very comfortable place to go on your own, any night ow the week. Its not a couple-ey thing at all. The price is stiff (usually $70, or $60 for guest list), but it is a great experience. If I have any quibble at all (a small and petty one at that), it is that I feel like I have to spend too much time looking for supplies like the right pan or something. Having taken cooking classes at several places in Seattle, I'd say these are among the best you will find.

After seeing the beautiful building and reading all the news here, Rick and I had to go to May Thai. The place is very attractive. The drink menu is interesting....wish it didn't take so very long to get one, but it was quite a wait. Glad we ordered an appetizer, a grilled octopus dish...it was presented in a lovely way, perfectly cooked, fresh, with distinct flavors. Left us wanting more, which was a feeling that lasted quite a while, as the rest of the meal was truly slow to arrive. We were OK, enjoying our conversation and all. The server was kind and apologized many times, even without prompting. The food when it did show up was very good, again presented artfully, though one dish had lost its temperature during the wait. Loved the food and the atmosphere, and hope May Thai is aware and working to solve the service issues. They missed turning tables, and we left not as happy as we would've been otherwise. We will definitely give them another chance, and we really hope they get it together. (edited to emphasize that it was really really slow, as in about 45 min between ordering and getting a drink and forever for dinner)

I just happened to buy a sand pot the other day at the Vietnamese grocery next door to Seven Star Pepper (mmmmm....for any Pacific NW readers). They were kind of hidden on a lower shelf beneath a bunch of porcelain...not easy to spot. It was $5.50 for a 10 or 11" pot with lid. It is round, glazed dark brown inside and sandy color outside, with a wire cage and a handle. I looked hard for cracks and didn't see any, and it didn't leak when I filled it with water. I am in the midst of my 24 hr soak. In addition to never heating it empty, I have also read to be careful of rapid temp changes, so dont heat too quickly, and don't cool too fast either. And some season with oil instead of water. For tangerine peel, I've read that herb shops may carry higher quality (longer aged) than markets. Grace Young says that the older stronger flavored and fragranced product is called chun pay, and the younger is called guo pay, and to soak it no longer than 30 minutes so as not to lose flavor. You can probably tell I am speaking from books instead of knowledge, as I am just now learning. If anyone can share from real experience, please do. I am very excited to give my new sand pot a try.

I've never made the dough before, and am interested in any tips to avoid toughness. Someone upthread mentioned that the recipe in Eileen Yin Fei Lo "The Chinese Kitchen" is iffy. In what way? I just happened to buy that book today, so am curious. I've made Char Siu using several recipes over the years, most recently Grace Young's. It is similar to Little Ms Foodie's plan. Grace's made a very tasty pork (yes, butt=shoulder--the term butt refers to an end joint), but I would want a thicker juicier sauce for Bao in order to compensate for the doughiness. The flavor is less sweet than some you may have had in restaurants, which I like, but is a matter of personal taste in the end. I would also leave out any red food coloring, which is a comon recipe ingredient. It does add a kind of pretty color, I just hate fake food--also personal. Am looking forward to this cook-off. Great idea.

Three words: Bis on Main. Be sure to make a reservation as they are usually quite full. http://www.bisonmain.com/index.html There are other steaks to be had in Bellevue, but they seem to be at places that are very expensive, and "not even good enough to go more than once" places like Daniel's or Ruth Chris. I wonder if I will get jumped for saying that? I know some people like thise kind of places, but they don't do anything for me and the prices are outrageous. Well, it is my post so I get to state my opinion.....Save your money for a gift, and go have a lovely meal at Bis

Ditto what everybody said above about thanks to the Rocking Wok crew and to Rocky for arranging a fabulous food-fest and to the Ledlund's for opening their beautiful home to all of us. If I were more eloquent I would find a way to add even more thanks and wows to what has already been posted here. Great food, great company, and good times...who could ask for more

Thanks for the warnings on El Rinconcito. I won't make a point of going. And, I agree--what is it with the Parmesan cheese? At least it places that do that don't usually have food swimming in Cheddar. I wonder if there is an existing thread about really good autentico Mexican anywhere near Seattle, as I have pretty much quit trying to find any. And I am curious if anyone else has been to Nibbana Thai in Bellevue. While not in the "best ever" category, I think they have something really nice going on. I appreciate the use of good china and thoughtful presentation, and any place that can put properly cooked seafood instead of the overdone stuff that is often served deserves a smile.

I am in love with your dog

As a Bellevue-ite I must defend the honor of the Eastside. Well, its true that the pickings are slim and I usually head across the water for good eats, but we do have a few nice places. Some that have not been mentioned above as well. Bis on Main: Excellent bistro with charming atmosphere and top notch wine list. The roast chicken is perfect. Cocina del Puerco: Used to be Puerco Lloron and still has the same feeling. Good cheap eats, across the street form Bis, card tables and folding chairs. Nibbana Thai: This place was such a surprise to me. The food is very well cooked, especially the seafood. It is presented on nice china plates and serving items, and the room has some beautiful large Thai wooden pieces of art. You won't find any "most spicy" contest here, but you will find very well prepared and seasoned Thai, several steps up from most other Thai places. El Rinconcito: OK I haven't been yet, but people rave about the carnitas and other goodies. Tosoni's: Wow just where you wouldn't expect it, a fabulous white linen, Austrian place. Very well prepared food, feels welcoming, just like a neighborhood joint should be, but with very good food. One night I was there late, drinking lots of wine, and the owner went outside and picked fresh figs right off the parking lot trees and turned them into a treat for the house. Chace's Pancake House: I can walk there for a $5 diner-style breakfast. Love the potato pancakes. Lousy coffee. Packed every morning, esp weekends. Noble Court: Very good dim sum..You have to go up to Vancouver to get better. And, on a summer day, the patio at Red Hook in Woodinville can't be beat. Better beer than food, and it is right on the Burke Gilman trail, just about when you get thirsty.

Great idea!! I am sort of schedule-challenged right now, but would hate to miss out on joining you and meeting more PNWgullets. I'll go grab the magazine in any case.

Thanks to egullet pnw I am now officially turned on to Seven Star Pepper. The food is great (no extra grease, excellent and distinct flavors, veggies cooked, yet still crunchy just how I like), the staff is friendly. Those hand shave noodles are very fun. I've only been there twice this week....

And don't forget the garlic! Black beans by themselves don't taste like much. But when cooked with garlic, it's wonderful. Also add a bit of ginger and sliced chili pepper too. I found that often I need to add dark soy sauce to the dish cooked with black beans and garlic to bring out the soy flavor. ← Mmmmmmmmm!

Thank you all....many tummies will be calmed by your ideas. Actually, except for the cream in my coffee and things like custards, it isn't much trouble to avoid milk. Never had much in my diet to begin with, and an itty bitty or two of someone else's creme brulee won't hurt much...

Wow, what a bunch of great answers! The discussion of the light soys being for salty flavors and dark ones for soy flavors and good color really helps me. I actually scored both of her books at a used book store, on sale I am kind of working my way through them as a way to learn more. They also make great reads....really great sense of family and culture. My neighbor's book was self published so I doubt it is available anywhere. She had a small restaurant and cooking school called Six Persimmons in Coupeville, WA, though she retired many years ago. I grew up helping out there and eating her recipes. She has my favorite Jar Jian Mieng (sp??). Oh..I didn't mean I wanted to brew soy sauce. I meant perhaps I could just blend my own thick soy from some mixture of soy and molasses. Sorry for being confusing in my post and thanks for all the sincere warnings. I will never ever stink up my house with fermenting vats of soy, I promise By the way, fermented black beans are my new favorite ingredient. I always avoided black bean sauce dishes as being salty and boring. But when they are used in the right amount instead of overdone, they add such a earthy mysterious flavor.

Stopped in at Congee Noodle the other day for a soup fix. Wish I'd seen this thread and all the great recommendations first, but there is always another day. Congee Noodle is next door to Ho Ho, across the street from the Tai Tung parking lot (forget which street that is). We both had Congee--didn't try the noodles like Susansea, and maybe we should have. The Congee was lukewarm, very bland, not much of the featured meats and goodies. The BBQ comes from the place next door (actually connected) but I didn't catch the name. Now I want to try Takehachi....

Thanks Ian. I have two books, Breath of a Wok and one by a neighbor who ran what she called a "peasant-style" Chinese restaurant for many years. Both have recipes that call for both soy and black soy. I am guessing that soy refers to thin soy, which is the regular off-the-shelf variety that is widely available. Still confused as to black soy though.

I am cooking a lot, trying to learn about Chinese and SE Asian cooking. My books refer to black soy and thin or light soy, as well as thick soy. I also have one called Bango Sweet Soy in the fridge that has palm sugar in it and is from Indonesia (oh, how sad things are there). Does anyone know...Are thick soy, black soy, and sweet soy the same thing or are they different? My Koon Chun thick soy lists "soy bean extract" and molasses as ingredients. This makes me wonder about making my own using soy and molasses. I found an earlier thread about favorite soy sauces, but I still don't get this and appreciate any shared knowledge. Taking a moment to figure this out might save me from eating all the BBQ Pork before the significant other returns home. Marinated all night. Cooked till tender and delicious. Mmmmmm

Thanks for the ideas. How do you make homemade nut milk? My bread pudding came out delish. Either the soy milk works just fine or the bourbon, sugar and vanilla covered it up really well. My fiance, who says he doesn't really care for bread pudding, ate about half the pan as a taste test. I wonder if you can get nut or seed milks to thicken into a custard or otherwise behave like real milk???

I am going to make some bread pudding later on and all my recipes call for lots of cream or milk. Since the lactose really makes me suffer, I try to avoid it where I can. Usually I just eat something else. But I miss all the baking I used to do before discovering the cause of all my blecky stomache feelings. I know that the higher the fat content, the less the sugar (lactose) content. Luckily, for me, this means that butter is fine (thank god!!!), as are many cheeses, and heavy cream in small doses. I've used soy milk instead of milk in baked goods where the volume is small (i.e. 1/4 C or less). But I don't care for soy milk on its own or in a latte because it has a kind of wierd sweetness to it. I am curious about people's knowledge or experience about when using soy (or something else) is fine. When would you substitute? When wouldn't you? Does anyone have experiences or great ideas to share??? PS...I am ashamed to talk about yucky tummy in a place devoted to the worship of food, but since this is reputed to affect 1 in 3 people, someone must know how to bake well and still avoid the problem).

I have a used 1990 edition that I picked up for about six bucks. I don't use it much, and I was trying to figure out why. Looking through it, I see lots of tasty and creative flavorings, and simple preparations. One of the things I love about cookbooks is the author's quirks and personality, bits of history and culture, and anecdotes. You don't get that with Fanny, but you do get a good cookbook. Worth way more than I paid...if you buy used be sure to get an updated edition. My favorite all-around book of everything is Mark Bittman, How To Cook Everything. I like his style, the recipes are up to date and have lots of variations, and there are some darn good ones. Good ilustrations and instructions too. Fanny is 3 recipes per page, so not a lot of room for that. Now that you've brought it back to my attention, I will make a point of cooking out of Fanny in January to see what I think.

Well thank you. It is funnier than the time I forgot to put the eggs in the cake batter.

Love this thread and thought I'd share my very own dope slap. It is not a good idea to sniff when grinding a whole bunch of dried chipotle chiles into powder in the Cuisinart. Really not a good idea. The inside of my nose, throat, mouth, eyes, and every other mucous membrane in my head was burning, throbbing with pain. I couldn't make it stop. I couldn't think. It hurt from the inside. I didn't know what to do, so I put my head in the freezer, but I needed something that could get inside my head, so I snorted milk. Imagine sticking your nose into a cold glass of milk and trying to inhale it without drowning or spilling all over the place. Then I put peeled cucumber sticks into my wet milky nose. Very uncomfortable, but not worse than the burning. Mostly I had to suffer and wait it out, but I'm sure there is still a picture of that night around here somewhere.