nightscotsman

If we're including Vancouver, Canada as part of the West Coast, Thomas Haas at Diva at the Met and Senses is doing wonderful things. His stilton cheesecake is amazingly delicious.

So how do they get the little shellfish to throw a javelin and jump the pole vault?

I confess that I have a tendency to turn into a "dessert vampire" myself. Not because I don't order dessert, but because I want to try all of the desserts and don't want to look like a complete pig by ordering the entire menu. Vong's in Chicago has the right idea on their lunch menu: they offer tiny, 2 or 3 bite versions of their desserts for about three bucks, or you can order a sampler plate with 5 of the mini desserts for around $10. Very smart (and very good).

I wonder if it's the yogurt in the description that is turning customers off? Maybe if you used buttermilk instead?

I saw this episode the other day and it wasn't bad. The recipes looked OK, though I don't think I would call any of them "ultimate", but then I'm very opinionated about pie. I have to say I found the constant extreme close-ups (must be the same production/camera crew as the Barefoot Contessa or Jamie Oliver) to be really annoying and motion-sickness inducing.

Everything we had at the Georgian last week was really good. However, I feel I should mention that the service was glacially slow - it was exactly one hour after we were seated before our first courses were served, and well over 30 minutes between courses. It wasn't actually bad service, just don't expect to do anything else that evening. Glad you liked the cannelés, malarkey. I guess I'm on sort of a mini-crusade to poplularize them. I really want to do Earth and Ocean before the month is over. Maybe next week?

But in the State of Washington, it is my understanding that services are not subject to a sales tax - only hard goods. This is why at my old business (a graphic design firm) we never charged sales tax on design fees, but the printer had to charge tax on printing brochures we designed.

Hey, wait a minute... this is corned beef and not cornholed beef, right?

Sorry for the late notice, but I just wanted everyone to know that I just recieved an email reminder that yes, there is a buffet at Seattle Central today. Also, next Friday (March 21st) will be their "Grand Buffet" to mark the end of winter quarter. I don't know how the Grand is different from the regular buffet, but I'm assuming it's still $6.50 for all-you-can-eat.

Tease!? Try cruel and inhumane. That menu looked amazing - including a break in the middle for "a walk in the park". I don't know if I would kill to have dinner at Salumi, but I might be willing maim. And Schielke - just kidding, dude!

Thanks for the report, tighe. I really need to make it to Brasserie Margaux soon. I notice they also have a new $12.50 prix fixe lunch as well. You can see the menu (which apparently rotates daily) here.

Yeah, but the kitchen versions are much prettier. Also, at least on mine the buttons are seamless, making it possible to clean.

Could it be this?

I have a small digital Salter that I really like - model Number 2001. Think I paid about $40 for it at a kitchen shop. Max weight 2kg/5lb in 1 gram or 1/8 oz increments. There are two buttons on the front, one to turn it on and zero-out, and one to switch from grams to ounces. The small size and low profile make it very easy to store and it doesn't take up much counter space. Available here: Kitchen Kapers for $39.99.

The Inn at the Market in Seattle (actually in Pike Place Market) is also worth checking out:

Great article, Dave. Funny and educational - did you ever write for Schoolhouse Rock? I'm wondering what the relationship is between Teflon and Silverstone? Are they the same thing under different brand names, or are they entirely different? If different, how are they different - is one more durable or more non-stick?

I say "deep fry the suckers"!

This strategy would be, of course, entirely futile.

River Run Cottages. Looks nice:

I would also recommend looking at the Inn at Langley: On Widbey Island, a short drive and pleasant ferry ride from Seattle.

Excellent! The final dessert composition sounds like a winner - which it apparently was. Good job

Yes. You do. You really, really do. I got my brisket today and it is sooooo gooood. I feel compelled to pull it out whenever I pass by the fridge and slice off a few chunks. It's all about the fat. I was planning on making a hash on Thursday, but I don't know if I'll have enough left by then.

The acid weakens the gluten in the four and helps produce a more tender crust. This is also one of the reasons buttermilk is used in some biscuit, cake and pancake recipes.

I guess you're not familiar with "the shallot people" and what that phrase is code for. OK, enough with the coyness and just spit it out - whatchu talkin' 'bout?

There's a tea shop here in Seattle that offers a tiramisu made with matcha instead of espresso. I haven't tried it, but it sounded good to me.