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Everything posted by haresfur

  1. Thought I would revive this thread since I was just introduced (much to my surprise) to a nice place in the Dalles, called the Baldwin Saloon. (Hood River is probably deserving of it's own discussion). The Baldwin is on Court St. north of the main E-W streets. Its one of those places I'm seeing more of in smaller towns, often in fixed up older buildings, where the food ranges from burgers up to quite expensive (for me) dinners (another thread, perhaps?). I think it was worth a visit just for the walls covered in oil paintings - mostly Pacific Northwest scenes (and a classic reclining nude over the bar). I had bouillabaisse that was a trifle spicy for my tastes but with very nice seafood, especially the mussels. Service was friendly and good. Apparently there sometimes is piano music from a loft accessed from a wooden ladder. Anyway, a good place to stop after a day kayaking.
  2. When I was growing up, one of the main points of Thanksgiving was to make turkey in Hollandaise in the next few days (well, after feeding the family, friends, and any stray graduate students that were around). Actually a mock hollandaise - lighter and better IMO - with those canned button mushrooms in the old days when decent fresh ones weren't available. Nothing wrong with picking at the remains in the fridge or sandwiches but why not inspire people to try something different? That being said, I'm stuffing and roasting a pumpkin this year. Not sure what to do with the leftovers of that.
  3. Reminds me of when I was eating dinner in a very busy place in Paris - sharing a table with 2 Italian business men and a young French guy, who made it very clear he was in a hurry. After his main course, he was trying to get the waitress' attention and she was pointedly ignoring him. Finally she asked from about two tables over if he wanted dessert. He said he'd have a coffee. She lit into him saying that she didn't ask him if he wanted coffee; coffee wasn't dessert; did he want dessert? He said, ok, he'd have some ice cream. A couple of minutes later she whisked by our table and without slowing down, slapped a piece of apple tart in front of him. Must have annoyed her to no end that it wasn't until after I left that I realized that she had brought me the wrong salad. --------------- I try to be easy going about silly language stuff but I really hate "How's it tastin'?"
  4. I suppose I'll try to pass off some pickled asparagus, again. In May a friend and I did up 50 lbs (fresh wt). You do lose a lot cutting to fit the jars. Actually, I think this year's turned out well.
  5. I think you have it backwards - the tea enhances one's enjoyment of the fine pottery - but I love ceramics. Seriously, it is the whole experience - kind of like a restaurant with good service and good food. I'm not compulsive about it or anything (I use a lot of tea bags) but using a nice tea pot or drinking out of the perfect (for you) mug is satisfying. The Yixing teapots do age. A friend pointed out how a well used one had developed a softer surface sheen. This may well affect the flavor. Even glazed pots are said to get better as they develop a thick tea-stain. I think this would be more pronounced with an unglazed stoneware. So give it time and enjoy your teapot.
  6. On a historical note, doesn't Chinese-Canadian and Chinese-American restaurant food go back at least as far as the construction of the railroads? I recall seeing some turn-of the century pictures of Chinese restaurants in Prairie towns. The railroads workers included cooks and effectively spread their influence across North America (I speculate that that may have been at least in part to get away from the conditions in the work camps). I'm not sure what this means for the home vs. restaurant N. American Chinese cooking, but I'm not sure that distinction is that important. Don't many regions with strong restaurant cultures have quite different cooking styles at home? I, too, think there are regional differences in Chinese restaurant food across the U.S. as well as with Canada although there are perhaps more overlaps. I haven't seen "Duck Sauce" in my western home town. I do miss the local Thai, Chinese, Mexican restaurant that had been run by a Thai woman who emigrated to El Salvador then to the U.S.
  7. haresfur

    Tea Shopping

    I like Murchie's in British Columbia, Canada. I think it is getting easier to order on line from them. Often I can manage to get someone to bring some down, though. I'm partial to their No. 10 blend, Empress Afternoon and they have a good Earl Grey. They shine most with the black/green and black tea blends IMO. Murchie's Tea
  8. Yes, I would have bought a whole box of the hosui but I agreed to split a box with someone else. I think the box cost $17 US or maybe $14.
  9. Do people in Japan cook with nashi? I have most of a case of asian pears in my refrigerator - a coworker grows them but I haven't had too good luck cooking or baking with them. I'd be interested in learning whether these are typically only eaten raw or if there are some ideas for me to try. Thanks!
  10. It was mentioned up thread but I have to add: In 1970, I was living for a year in London with my parents. On several occasions I remember walking through the streets of Soho in the rain, looking for a place called Lee Ho Fook's... and pretending not to know my father as he asked the bouncer at a strip club for directions. So when I first hear Warren Zevon's Werewolves of London, recorded it in 1978, I just about died when the repressed memories resurfaced. However, we were after the Peking Duck, not beef chow mein (Can't believe this is my first post. Guess I'd better slink over to the Japan forum...) http://en.wikipedia.org/wiki/Werewolves_of_London
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