kgaddis

I think i really pissed off my first customer today!!!!!

Roasted Lamb Sandwich from Porcella

The Iceburg Drive-in has been in Walla-Walla for over 30 years and should be a definate destination on any ones list. The past few times I have returned, their shakes seem a little less like i remember from my childhood, but, nonetheless wonderful.

hit up Chris Keff at the flying fish, she used it frequently in dishes at Fandango.

Has anyone tried the Coppa recipe from Rhulman's book? I got air pocket and some interior mold. I was thinking that his recipe called for a large dice 2-3inches, i was going to cut it smaller 1/4 - 1/2 inch cubes before stuffing it. Any reccomendations?

Roxy in Fremont, on Leary, and The other coast, on Ballard avenue are are my top picks.

I have seen them in the frozen section at Central Market Mill Creek and I think maybe at WholeFoods in Bellevue. I would call first to save yourself a trip. I cannot vouche for their quality, I am only saying that I have seen them there!

Who cares? It is on the outside. Throw that thing in the oven enough times and you won't care. You are supposed to be cooking with it anyways!

As a chef, I particularly despise cameras inside a dining room. However, the dinner belongs to you, you bought and paid for it. I think this chef may be concerned about her "presentation" ideas being used in other restaurants. If she is so great maybe she should publish some books so the whole world can see!

www.latienda.com, www.spanishtable.com or www.oleolefoods.com Hopefully this will help, you may be looking for something closer to home.

If all you need are slices or a partial, then I would try Whole Foods, DeLaurentis or Salumi.

I think you are fit to be tied! If you would have posted earlier, I would sent you some mail order sources. You do want it for Christmas? www.newsomscountryham.com is arguably some of the best.

I hear Axis was bought by a Hooters! I was just thinking to myself, "what does Belltown need now? Hey, More drunk Frat boys!". Can't wait to get some wings! I tried Moxie, very happy. This is what happens when you have two Chefs running a joint.

I don't think you can make Beef Wellington with Pork. You should try a Pork Wellington! Sorry, I had to.

I saw some at Belle Pastry in Bellevue

Seattle has a lot of great places but you guys in New York and San Francisco are so very lucky. Jan- Gordon Ramsay at Claridges, probably the best service I have ever had. Jan- Mirabelle, even though MPW in not in the kitchen, it was outstanding. Feb- For my daughters first birthday I made boudin blanc, rittettes, pate campagne, french onion tart, truffle chicory and lardo salad and the kids made cookies. The service was Awful though! Jul. Bar Jamon and Casa Mano was nice on a hot summer night while in NY. Jul. Every time I am in NYC I go to Blue Ribbon for Oysters, Foie and Marrow. This summer I was in town for business and ate alone at the bar. The bartender was great, the food same good as always, gourmet comfort food. Aug. Lark in Seattle. Great service and wonderful small plates. We ate too much. Sep. Barking Frog at Willows Lodge Dec. Crow, solid gourmet comfort food. Dec. Pata Negra for great tapas in Portland. Once again, the small plates got me way too full. Jan-Dec Anything else that I didn't have to pay for is always great and anything that is a write off usually tastes better as well. Happy Holidays

Thanks Mikey, I appreciate the help, however, it is none. I have a giant list of organic pork suppliers here in Seattle, including a couple of Batali's, and am coming up dry. Still looking.

White soy sauce is in fact not white or clear. It is a lot less dark, like a bourbon or something. It is much saltier and therefore you will need less for the recipe than you would regular shoyu. It is used commonly when you want soy flavor and not the color. I use it in some saucework and vinaigrettes, as in your case. You can get it online from Uwajimaya.

Ask your butcher for leaf fat. And your butcher should not be one at a national chain grocer. Go to a free standing shop and you should have no problems.

I am looking for a source for thick back fat for lardo. All my sources are telling me that pigs these days aren't fattened enough to creat thick fat for that purpose, even in small organic farms. Any one know where to find good thick fat out on the west coast?

Have you guys done a south Vietnam show? All I keep seeing is the one with the crazy guy on the island. I know you did Saigon on the food network and in your book. Also, are you really planning on moving over there? My wife and I go to visit her mother, but I don't think I could live in the land of the little people. I am looking forward to new episodes, thanks for many years of entertainment and great food. K

I am heading down to Portland this weekend for work. Anyone know of a good place for some yummy Christmas gifts? I know about Elephants Delicatessan and looking for more options.

I hate Seattle! I have to get on an airplane and travel nearly 2,000 miles to get a decent bagel.

Edwards of Surrey and Col Bill Newsoms, (Kentucky) in my opinion are two of the finest ya'll find.

Thanks Michael, Great book by the way. I have a few old books and they require saltpeter. I was just going to do what you recommended and see how it turned out. It is nice to be in Seattle, as you know I can just run down to pioneer square and pick Armandino's brain a bit too. Just too lazy this week with the snow and ice.