VibeGuy

if you're looking for the soy protein isolate crisps that are found in, say, Balance bars, I've never seen them available in consumer quantities. The manufacturer that makes the most palatable ones I've found is Nuvex (their Soy Crisps aren't awful at the moderate protein levels) and you might have someone try to order them for you. Their Proti-Oats oat analouges aren't totally offensive either. Eric

I'm as much of a fan of lard in pie crusts as anyone....but unless I've rendered my own, I think most of it is too "porky" for non-savory pies.... but.... What about using some palm kernel or coconut oil as the second non-butter fat? Eric, Who Wishes He Did *NOT* Know About The Ham/Swiss Danish-thingie at Besalu

Fran's lemon ice cream may be the best I've ever tasted, and I'm completely obsessed in the quest for an intense, full-flavored lemon ice cream with no casein particles. It's outrageously good. Anyone headed to the Dahlia Bakery should *ABSOLUTELY* get one of the chocolate-butter-pecan cookies. I've become an addict. They're small, intense, and make me crave another almost instantly. Odd this should come up; I've had a hankering for something I'm not sure I've eaten before; I have this vision....of a small brioche, filled with vanilla bean custard, topped with confectioner's sugar....anyone seen anything like that? Eric

Zagi's was lunch today. First time visiting - but I figured if it was a total write-off, I could gorge at Larsen's across the street for dessert (they have some total write-offs of their own, but they do some very good traditional baking). Anyway. I had a couple of slices (Ma Bell - marinated bell peppers and carmelized onions with mozz) and red onion/sausage. My co-diner had a slice of pepperoni and a meatball sub. Not terrible, not worth a drive. The crust is among the best I've had in seattle, but the sauce is sweetish and bland, and the cheese had no dairy impact. Slices were rewarmed perfectly- slightly chewy, very crunchy/crispy at the edges. The meatball sub was the highlight, IMHO. Overall, I'd go back if I was in the neighborhood - it's probably the best lunch option for pizza near my office (Frelard, by Hales). Eric

The buns are clearly the highlight @ Zak's. I noted substantial "heft", a sprinkling of sesame and poppy seeds, and the all-important brush-with-buttery-flavored-Stuff-and-grill-on-flat griddle. I complimented the owner on the buns, and he said they're distributed by, but not baked by Gai's. Curious. Anyway, highly noteworthy, as was the house-made tartar. The burgers, though, are bland. Not much beefiness, not nearly enough salt/pepper. Bonus points for using Tillamook, though. Bacon was a writeoff - not crispy - sorta cooked into the meat a la mom's meatloaf. The double-bacon-cheeseburger was around $12 with fries, to my memory - a little higher than expected, perhaps. If A Burger Place on the Ave would switch to these buns, they'd really be on to something. But I think I'll stick to a snack at Cupcake Royale in this neighborhood, when Red Mill is only three minutes away by car. Eric (Edited To Remove A Scataological Typo Regarding Seeds)