Blue Heron

Will never again put a lid on a pan of something I'm cooking that is just slightly smaller than the pan. The lid got stuck and I (along with 3 strong men) were never able to get the lid off again.

well, i serve it with french fries. also, i mix ketchup, store bought bbq sauce (at little), sriracha, thai chili sauce, and lime juice for grilled pork chops. it's so easy and just adds so much to grilled pork. hell, i've served it spooned over a grilled pork loin as well. thai chili sauce looks like this, but not as blurry. thaigrocer.com carries it for all of you people living in culturally challenged areas. I tried both the ketchup/sweet chili sauce and ketchup/sriracha combos today with my hashbrowns...wow! They both tasted great and went very well with the 'browns. Much more interesting in this application than just regular ketchup.

Steven, what are some of the differences? I tend to buy jarred sauces and condiments at our Asian grocery stores. I guess some of these I could make from scratch, but it's handy to just have them. I like the char sui barbeque paste, Korean Kalbi barbeque paste, sweet soy sauce from Indonesia, garlic black bean paste, Thai sweet chili sauce, chili oil, fish sauce, sriracha, etc. A lot of these are available in the regular grocery, but are so much cheaper to buy in Chinatown. I would like to experiment with buying more of the interesting fresh produce that I see (other than baby bok choy and that other produce that looks like baby bok choy which I always load up on). mamster, thanks for the tips on preserved mustard greens and Thai salted radish, as I have not ventured to buy these products yet.

What types of potatoes do people think make the best mashed potatoes? In past years, I always used something like peeled idaho russets, but more recently have been using yukon gold potatotes (which seems to make them more buttery..or maybe it's illusionary), or red potatoes for red jacket mashers, which are kind of chunky. I also always used to use white pepper, but now used fresh ground black pepper...don't mind the specks of black anymore.

I believe ketchup has lypocene though, which I've read helps prevent prostate cancer. thanks tommy, for the sweet chili sauce/ketchup combo ideas.

tommy, what types of things do you serve with your sweet chili sauce/ketchup combo? (I'm looking for new ideas). I am very fond of Thai sweet chili sauce, especially with grilled or even roasted chicken.

ron, that sounds good! I'm going to try it. I think that would also taste great on hashbrowns, too. Love ketchup on (homemade) cold meatloaf sandwiches...yum!

Thanks for putting words in my mouth Steven. I could not have said them better myself. This is interesting. I am fond of curry powder, but only like cumin in small doses. How can that be?? btw, I'm going to make a Curry Chicken Salad next Tuesday (from the hints and recipes I got here).

I guess that makes me not picky about my steaks, because I love JaK's! Of course, since it's in my neighborhood, I'm biased. I've been to the Met as well as El Goucho and both were fantastic. However, I have not been in recent years.

I didn't realize their history (hotdogs & hamburgers) went so far back. wow. I think Bux made a good point about apple pie. It's a common saying, "as American as Apple Pie".

Thanks for the review! Places in strip malls can be deceivingly good sometimes....ie Tosoni's in Bellevue has delicious European gourmet dining, but you'd never know from the parking lot. Have you eaten at Ephesus (in W. Seattle) lately, and if so, how was it? I had an enjoyable meal there maybe 3 years ago. A yummy garlicy tomato bruschetta, and kebob type dinner that was very tasty.

Does the hamburger and hotdog meat the historical content criteria, though? Anybody know how long American's have been eating hamburgers and hotdogs? (yikes, I hope Americans are not most well known for these 2 dishes!).

some possible contenders: Traditional Thanksgiving Roast Turkey dinner & Pumpkin Pie...started w/ the pilgrims. Cowboy food: corn on the cob baked beans grilled rib eye steak

If I may speak for Toby... Walla Walla onions are supersweet onions, similar in taste to vidalia's, grown in Walla Walla, WA (the town my mother was raised in in Eastern WA). They are in season right now, and I've also got some growing in my garden. They have a high water content and cannot be stored as long as regular onions. They are so delicious. My mom used to talk about people in her town eating them like apples, but I still can't imagine that. Steve Klc, your dinner description was such a pleasure to read!

I can't find the thread where someone (I think tighe?) recommended Abes Place Barbeque in W. Seattle on Calif. St. - Anyway, just an update on Abe's... the last couple of time I have driven by during the lunch hour, including today at noon, they were closed. Very strange... I still have never seen this place open. On another note, Welcome Skie! (I enjoyed reading your bio over on the bio page).

Steve - That is really nice of you to offer your time & expertise in preparing some info. Thank you so much, & I think everyone will benefit as well - (but please don't go to too much trouble). I already have the Remejeanne, I just need to add to that. I will sit tight.

Yikes! That's a good piece of info to know... thanks!

I read something interesting that James Beard wrote in regards to making curry mayonnaise... He said to 1 C. of mayonnaise, add 1 1/2 tsp. curry powder (or more to taste) that has been simmered in 1 T. butter for 2 or 3 minutes and cooled. He adds "never add raw curry to dressings." Does that mean he thinks one should never add raw curry powder, or is there another type of raw curry to which he could be referring?

Great idea to have a tasting of several Cote du Rhones... As part of the preparation for the Cote du Rhones tastings, it would be interesting to hear more about the area that particular wine comes from, and maybe the difference between the regular and Villages? Which things cause most of the variations in flavors/nuances of that wine...the soil qualities, grape qualities or the methods used to make the wine, aging, or just a combo of all and/or more? Are all Cote du Rhones new world style in that they can be drunk without aging? I'm making a list of ones mentioned so far as being good to try, but also.... Is price at the store a good indicator of the quality of the wine (in general)? (or is it just that it is produced less and so commands a higher price?)

I feel like I've learned a year's worth of info in just 2 days. Thanks for this in depth discussion & sharing of knowledge, and for questions answered as well. Beachfan's idea of an eGullet old world/ new world style wine tasting comparison sounds like fun. Does anyone have any suggestions of which wines to try?

Steven S. - thanks so much for coming through with your mom's recipe! Thanks also to everyone for the recipes and all the tips. I'll make some and let you know how they turn out. And Jaymes - if you ever come across that box that has the recipe for the Pineapple Boat Chicken Curry Salad, it won't be too late to post it! That reminds me, I've made some pretty fruit salads and served them in Pineapple Boats - it looks really neat.

This is kind of late, but I remembered Stellabella posted recipes for Blueberry Sour Cream Coffee Cake, Blueberry Dumplings, and Blueberry Cobbler at the end of her bio Click Here

What a great deal. Wish I could go, but can't make it that week. That is sad news about Avenue One, too.

A follow up question regarding new world vs. old world style.... Does anyone know roughly what percent of Rhone wine is produced in the new style vs. old style? Also, regarding world markets for wine from this region, does one style sell to consumers in a higher percentage than the other? Due to it's nuances of the terroir, and perhaps some consumers not being able to appreciate the subtleties of the old world style, or perhaps preferring the more extracted type flavor, is there any concern that the old world style could decline, or become less profitable in a financial sense of running a winery? Hopefully the old world market is very profitable, and this thought I've had is not an issue? Both styles live in harmony?

A novice question... how does the new world style of Rhone wines compare with the old world style with regards to taste? Is one more flavorful than the other? Or are there other characteristics that separate them? Nina, thanks for starting this thread. I've already learned 100% more than I knew before.