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Everything posted by malarkey

  1. Ditto!! Last night a bottle of SNCA + a partial bottle of O'Hara's Celtic Stout. On a Monday night no less.
  2. Crock pot, bottle of Harp's, water, corned beef on the bottom, sliced fennel root on top. Cooked all day. Not even remotely dry. Colcannon on the side. YES!
  3. I love the Oregon Vortex. I've been there several times (lived in the area for awhile). It is the classic tourist attraction and a treat for all hippee types, of which I was one. In fact, we went there once under the influence of a certain natural hallucinogen that seems to grow well in the damp pacific northwest... I was down there last summer, ate at New Sammy's (which was lovely, but the service was a bit odd) and seriously considered going to the Vortex. I should have. We did stop by the Weasku Inn, and I was very sorry to see that the restaurant is gone.
  4. I want every single vacation I take from now till the end of my life to be ALL about food. that being said, the list is long. But, France and Spain are at the top of my current list. It amazes me how many people still think the food in England and Ireland is bad. I was there 10 yrs ago and the food was excellent, all the way from the high end dining we did down to the upscale pub food. Whole fresh Atlantic lobster off the west coast of Ireland...YES.
  5. One word of warning about appetizers: Yes, it's important to have them ready when guests arrive and the wine starts flowing, BUT I've had guests fill up on appetizers and then not be hungry for the main when it comes around. I usually try to have a limited amount of apps, that way people are still hungry. Course, you can always surmise that it should be a guest's own responsibility to keep from filling up if they know more food is coming. Timing is important. The first few real attempts I made at multi course dinner parties the main came WAY too late, like after 10pm which for some crowds is OK, but for others, they'll be yawning by that time and looking at their watch. One of the newbie dangers of a multi course with lots of apps is that guests sit around grazing and having cocktails or wine and it's easy to get lost in the socializing and forget that you still have an hour of work left before you can bring out the main. The recommends for one dish meals works fabulously for dinner party newbies. Especially if it's something lovely like beef bourgignon. And, for impressing people, the newbie can easily impress non-foodies by making something simple but with a fantastic presentation, like a souffle. This is especially great for dessert.
  6. From the Oprah website: "The subtle, nutty sweetness of grated coconut makes Edna Lewis's layer cake an all-time favorite" Oh honey, it ain't the coconut, it's the BOURBON in the coconut that makes that cake so damn special. LOL
  7. Godspeed Edna! I love her books. I'm only just now found this thread. I'm so glad she was able to finish her life on her terms. 'Gift' has a recipe that is very, very high on my list: my absolute, most favorite cake recipe EVER: The Lane Cake. With its gooey bourbony filling and frosting. Definitely on the 'last thing I eat before I die' list.
  8. maple syrup is one of my most favorite things in the world. Who knew that tree sap could taste so goddam good?!
  9. Yet again I surface out of the homework pool (and the pool created by all the rain) to hit Moxie's happy hour. Had the clams with chorizo in a beer-scallion broth. These totally kicked ass. Really tasty. Tiny clams, lots and lots of them, in a large bowl with just the right amount of broth and lots of chorizo, enough to have some in every bite with a few leftover bites to spare. This came with some crusty bread for dipping but of course, I had to order a side of frites to go with My only nitpick would be that a few of the clam shells were broken, so that made for some careful eating and a few crunchy bites. But all in all I'll forgive them that, becauce once a shell breaks, it would cost them some major time to sieve out the shell pieces from the broth and meanwhile my clams would be getting cold! Repeated that glass of Argentinian malbec, which still rocks. The frites are great too! Man.. Brouwer's could take a page from these guys on the frites front.
  10. I have a quick question that I hope someone will answer... Does the book have a recipe for Morteau sausage? Amazon doesn't have the index showing :-(
  11. oh good gawd. I think I'd have to kill myself after that because life would just never be better than that. LOL
  12. Good god. I need to make a trip to Bottleworks I see. My name is Malarkey, and I'm an IPA junkie...
  13. something new opens in my neighborhood and I don't even notice it. how pitiful is THAT?!
  14. good gawd, ya'll. I need to check this place out. Congrats chefturnedbum. Maybe you should change your name to bumturnedchef??
  15. I think Bob is thinking of Tosoni's. And it's still there as far as I know.
  16. ohhhh dungie and geoduck (pronounced gooey duck) and of course, alder smoked salmon. I agree, geoduck will get everyone's attention Killer halibut season too. big'uns off the boats coming out of the Straights. (The Georgia Straight and the Straight of Juan de Fuca) And there are better local brews than Redhook, one's that are still "micro": Mac n Jack's, Diamond Knot, Snoqualmie. Coffee, coffee, and more coffee.
  17. Having dealt with all sorts of 'enfant-terribles' in the corporate world, I can say that this behavior isn't limited to investment bankers. And, while it is nice to think that "the client won't put up with that" it is more often the case that these wankers do NOT display this type of behavior toward their clients, they save it for the underlings and other powerless people who cannot affect their rise to stardom. I'm not sure what I would have done. Probably ignored him. Or said 'why yes, indeed they are' and thrown one in his general direction.
  18. I totally thought this was where the article was going to go LOL.. Well, too bad. keep on looking Bond Girl. And keep on writing about your adventures!
  19. White Cake This recipe is based on the recipe for white cake in the Scott Peacock & Edna Lewis book "The Gift of Southern Cooking." I've played with the amount of sugar used in this cake and had the cake still come out fine. 1 cup (2 sticks) unsalted butter 2 cups sugar 3 1/2 cups cake flour 1 tbsp baking powder 1/4 tsp salt 1 tsp vanilla 1 cup milk 8 egg whites cream butter & sugar till fluffy, sift together bkg pwdr and salt and flour, combine milk and vanilla, alternate ingreds while mixing, whip egg whites till peaks form, carefully blend into batter, bake at 325 for 20-25 minutes (in three 9 inch pans that are buttered & floured). Frost however you like. The White Cake Thread that inspired it all... Keywords: Cake, Dessert ( RG1570 )
  20. Ah, ok then. Here they are: 1 cup (2 sticks) unsalted butter 2 cups sugar 3 1/2 cups cake flour 1 tbsp baking powder 1/4 tsp salt 1 tsp vanilla 1 cup milk 8 egg whites cream butter & sugar till fluffy, sift together bkg pwdr and salt and flour, combine milk and vanilla, alternate ingreds while mixing, whip egg whites till peaks form, carefully blend into batter, bake at 325 for 20-25 minutes (in three 9 inch pans). Voila! Here is it in RecipeGullet
  21. Wow, this thread goes way back, but I feel compelled to post to it. I'm only a novice cake baker, BUT one of the very best white cakes I've ever had is from the recipe for Lane Cake in the book "The Gift of Southern Cooking" by Scott Peacock and Edna Lewis. Not sure I can post it without violating copyright, but it uses LOTS of butter (no oil) cake flour and 8 egg whites... While I love the cake, I felt that in this recipe, it is merely a vehicle for the frosting, which is outrageously good. It will be one of the last things I eat before I die. No kidding.
  22. YES, I'm glad you posted this. The pate brisee recipe in the Bouchon cookbook ROCKS and IMO is the best one I've ever had. Don't worry about rolling it out thinly, you want it to be fairly thick. It will be flakey and delicious AND the bottom won't get soggy.
  23. ohhhh I am really REALLY bad about this. I could buy ALL kinds of tableware. Beware of eBay and their Dinnerware section. My weaknesses are vintage tableware and transferware. I stopped collecting when it dawned on me that I live in an earthquake zone LOL. I still buy pieces now and then, but I'm definitely out of room.
  24. Here's the link: German Chocolate Cake. However, you have to be a member to see the recipe. The recipe sounds good to me, however, I've found another cake recipe that calls for separating the eggs and beating the whites till stiff. I really like how that lightens up a cake batter so I think I'll do that with this recipe..... daring?! foolish?!?
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