nightscotsman

Thanks! Domokun! "Domo-kun is a small brown open-mouthed monster hatched from an egg who lives with a wise old rabbit underground. He really, really likes TV and also enjoys rocking out to Guitar Wolf."

Leaving aside the ridiculous price they paid for the blueberries, at $30 for a whole pie it would still be cheaper than having it at a restaurant. The reason: a mid-range restaurant is going to serve it for at maybe $5-$6 dollars a slice and get at least 6 slices from one pie, unlike a bakery that would sell you the whole pie. That's not even including tax and tip. I know this is only one example from the article (which I haven't read), but I can't help but think the author doesn't know what they're talking about. And anyway, as I've said before in another thread - pie served at restaurants is almost always an abomination.

Welcome SeAAttle! I've only eaten at Earth and Ocean once this year (full review here), and while I did find the food very good, I thought the portions were small and unsatisfying. Have you had this problem with them, or was it just an issue with the "savauge" tasting menu?

sugar

Touche!

Any body parts pressed up against windows?

"Mr. Steed likes his tea stirred counter-clockwise, thank you."

Emma Peel trivia question: when Emma left the show (yes, Ms. Rigg didn't stay for the entire run), what were her only words of advice for her replacement? Anyone? On topic: Does anyone make stock in a pressure cooker? I've had friends tell me for years how great they are, so I just ordered one. Does it make much difference in stocks other than being faster?

Nope, especially when you mix in some ground pork. Klink - is there anything you don't add pork to? Not that there's anything wrong with that.

Has anyone been to that "roadhouse" (I think it's called Jack's?) on Olive Way? I glanced at their menu when they first opened and it looked like your basic pub food. They seem to be doing OK - I wonder if they have good burgers?

I don't eat burgers out very often (I love them, but let's face it - they're dietetically evil). I used to like Deluxe's burgers before they changed owners and remodeled. Now I can't stand them. The buns are tough and dry and the toppings are skimpy. A proper burger should be juicy, sloppy and just this side of disgusting, but the Deluxe's just seem so uptight and wimpy. I agree with Dick's for the guilty pleasure. Also high on the guilt scale is the Sourdough Jack at Jack in the Box, though I usually only allow myself to get one of these greasy things when I'm on a road trip. On Eastlake, Daily's makes a good burger and really good fish n' chips and shakes. Also, everyone says that Red Mill's burgers are the best, but I still haven't had one.

Great review mamster - thanks for all the details. Still waiting for the dessert follow up... ::tapping foot:: Your report actually seems very similar to my experience at Genoa years (about 10) ago. I was very unknowledgable at the time, but I remember the dishes being uncomplicated and using fairly common ingredients, but clean and light tasting with perfect flavor balance. One dish that stood out was a course of tiny lamb chops, deep fried, served with lemon wedges and eaten with your fingers. Couldn't have more simple, but it was perfect. It was a long time ago, so I don't remember much about the service, though your description of the lounge sounds familiar. Would I go back? Maybe, but there are many other restaurants that I would like to try first. I agree that it does seem a bit expensive for what you get.

I've never heard that refrigeration degrades the quality of onions. Can anyone point me to more info on this? I always 'fridge the onions not to keep them fresh, but to stop the tears from streaming down my face - and flow they do as I'm ridiculously sensitive to stuff like this. I've read that chilling them retards the outgassing that causes the eye irritation, but I didn't think the onions were actually damaged.

I'm constantly amazed how manic my co-workers are about putting stuff in the fridge and throwing away food that is just fine. For example: All cakes and pies must be stored in the fridge. Even a cake that was frosted in non-dairy whipped topping (like dream whip). They were convinced it was real cream and that it would spoil. A horrible cake made even worse. Yogurt is thrown away if it's even a day past the printed expiration date. Active cultures mean its pre-spoiled people. I say if it ain't moldy, eat it. Condiments like ketchup and mustard are tossed after a few months. On the other hand, lunch leftovers will be left for weeks until they mummify. go figure.

I saw this on America's Test Kitchen and had to give it a try. It really intensified the flavor of the tomatoes - almost too much. It also added a lot of depth and complexity since they actually start to carmelize in spots. I don't think I would do it with dead-ripe home-grown tomatoes, but for supermarket specimens or even canned it would be a huge improvement.

No, I don't think so. I think I would have remembered that.

You mean they're available? Yes, but only in bondage.

One of the few things I still miss after moving here from Portland 8 years ago is the Bagdad and the Mission Theater. Both are run by McMenamins and have really good pizza. I suppose they have good beer too, but I don't touch the stuff so I couldn't say. I see they're opening a hotel and theater in Centralia soon, so maybe we'll get one here eventually. Maybe they could buy the Egyptian? Please?

Couldn't tell ya. I was way completely ignorant at the time, so I wasn't even sure of what I was tasting. I am glad that I waited a few years before opening the bottle I bought, since now I think I can appreciate it.

whereja get it? I got it at the Prager winery in Sonoma. Funky, funky tasting room in an unheated shack, but great people and really nice port. I wish I had gotten more

You can still get them at the Candyland's on 8th and 7th Streets in minneapolis. As well as the freshest gummie bears around. I won't even mention the hand-made to-die-for cashew "turtles." They are the size of a saucer. They make a mighty fine lunch. These are also available from the oldtimecandy.com link above. Along with wax lips and other weird old stuff.

I have a bottle of the Prager white port that tommy mentioned. After a quick taste test I can say that though it is sweet, it's not as sweet as the Dow ruby port and does have some similarities to a Hartley & Gibson amontillado sherry - particulary a yeasty flavor. Of course this is just one domestic white port, so I can't make any generalizations or comparisons to European white ports. I would drink this as a chilled aperitif, since I don't find it sweet enough for a dessert wine. Definitely nice with cheese.

I believe we had one of our pointless annual company retreats at the Columbia Tower Club. The view is amazing, but they served us build-your-own sandwiches in the meeting room, so don't ask me about the food. The men's room had a mechanical shoe shiner and some nice complementary toiletries.

I certainly wouldn't call Trader Joes "Mecca" or even (Mecha). There are large product categories where they either suck or carry no products at all. But their good stuff is generally either very good or excellent and the cheapest you will find anywhere. Whole Foods seems like it's trying to be Mecca, and for the most part they are great. Just not the place to go for low prices.

Clearly it is your fault. Should have bought donut-shaped burritos.