malarkey

none of these are a 'don't go there'. I'd also add Matt's in the Market, and Cafe Campagne. Let me emphasize that: do NOT miss Pike Place Market.

You can get CFS and eggs at Larry's in Pioneer Square. And its pretty damn good.

no kidding!! I LOVE greek food...

Six months seems extreme. If you keep it in a dark cool place it will last longer than that. But fresh oil DOES make a helluva difference. I know someone who once "aged" a bottle of olive oil. Why the hell she did that, who knows, I didn't want to ask. here's MY stupid question: Why is it that I see people on cooking shows making yeast dough adding the salt right before or right after they add the yeast? Any time I let salt get within breathing distance of yeast, I know the dough is gonna fail, yeast DEAD, end of story. How the hell do these people do it???

oh god. especially if there's some carmelized butter & sugar there.

fried chicken hearts. necks, too. the skin of a roasted turkey. turkey and chicken "oysters". crispy fat, crispy potatoes. crispy melted cheese. and, if it hasn't been removed prior to cooking, the membrane off of spare ribs... after its cooked it gets crispy and very tasty.

Tell them to get their croissants from Besalu. Oh my god what a combo that would be.

oh I'd be all over that one.. Union also makes a "rosy" martini, I believe has rose water in it (maybe syrup..?) and is garnished with a couple rose petals. It's a knock-out.

Vivace IS Mecca. Period.

Absolutely!!

I have a confession. I make a white-trash version of yeasted pancakes that's pretty decent. I mix together krusteaz, a bit of sugar (I don't measure when I make these) and a packet of yeast. Then I heat up some milk/buttermilk and butter and beaten eggs on the stovetop. I then mix the warmed mixture into the dry. Let sit for 1/2 hour or so, then make 'em pancakes. I especially like to use buttermilk. Its also acceptable to use beer in this recipe if you are out of yeast. I've done it before with success. All in all, it doesn't beat the overnight made from scratch variety, but its a damn good sub. Bonus: one of my favorite syrups: fresh blueberries (which are out now!!!) mixed with a bit of butter and a bit of sugar. add some fresh lemon zest. put on medium heat and stir till it starts to breakdown a bit and make syrup. Mix with hot maple syrup over pancakes/waffles. Its divine. And, need I talk about the importance of REAL maple syrup??

I just got this lovely news also. Ironic, considering I had a Blanche de Chambly just last night...

oh I LIKED them, very much! I can't really say I think they are the be all and end all of all the fries I've ever had, but I'm willing to do more research and try them again

ok, I just came from there... you're right Tighe, a medium is HUGE. That was pretty much my dinner. I wonder what kind of oil he's frying in, they seem to have a slightly different after taste than other fries I've had. I got the poblano ranch dip and it pretty much tastes like ranch. I can't detect any poblano flavor, which is too bad cuz I LOVE poblano. But maybe its subtle and I'm not tasting it, I like chile flavors to be strong. I drove right by the place and didn't see it, it's not real visible. He does have a sign out on Pike, but there's no sign over the place. Good thing its not in my hood...

I'm gonna go to the gym tonight just so I can stop there on my way home... nothing like replacing all those calories you just burned off!

CC's Gourmet Burgers?!....? where's dat?

LOL WHAT the hell are you doing Kiliki to attract that kind of, um, attention?! I've NEVER had service like that at El Gaucho!

ohhhh that's HERESY Blue Heron!!! Onion Rings never come CLOSE to delivering the ecstasy frites can!

I've had this one and I was very impressed! Recently I was given a small glass of Blanche de Chambly as a palette cleanser after the main dinner course at Le Crocodile in Vancouver. Very surprising the sommelier would throw something like that in there. I thought it was brilliant!

A frites stand. OMG. Life will never be the same. Its probably only a matter of days before I go by there. Is he open at night?

oh sorry, guess I wasn't clear about that. They used to have a great tartar that had dill in it. yummy. The tartar I had a couple weeks ago was fairly crappy, IMO... hmmmm I'm thinking next warm sunny weekend day Chinooks will be calling my name...

I was wondering what the hell happened. I ate at Spuds a few weeks ago and it sucked. don't remember that from 10 years ago-->it was good back then! at least I thought so. dill in the tartar sauce, this was the first thing I noticed had changed... Jeez - I'm gone for less than a year and Seattle just goes to hell. What's next, Starbucks buys Vivace? oh god, can somebody please shoot me if that happens.

absolutely. especially when its in that esteemed dish: salt and pepper prawns. but I've eaten the shells even on poached prawns. they really don't hurt the next day. well, they don't hurt me anyways....

I was wondering what the hell happened. I ate at Spuds a few weeks ago and it sucked. don't remember that from 10 years ago-->it was good back then! at least I thought so. dill in the tartar sauce, this was the first thing I noticed had changed...

Chinook's cod & chips. oooodeeee.