DRColby

Are these what the English call scarlet runner beans? Dave

I've been in the mood for watching the DVD series, "The French Chef." One of the first in the series is Salade Nicoise. Julia is very picky (if Julia can be) about the olives, they must be the small French ones, and the anchovies, they must be salted. In the end she throws a can of tuna on the plate. dave

In one of the Williams Snoma cookbooks there is a recipe calling for Napa cabbage, red vinegar, heavy cream, sugar and cumin seeds. They don't call it cole slaw, but it makes a great salad with grilled food. In fact we are grilling tomorrow and I think I'll serve this with some marinated red onions thrown in. Dave

Wendy, PFI will sell in less than pound units if they have it cut already, and sometimes on the more expensive cheeses if you ask nice. Also, take your own containers if you want olive or feta brine with your goods. dave

I don't know what it takes to make a deli, but PFI is hard to beat for cheese, olives, meats, etc. Dave

Buy a side of fresh albacore, poach it in olive oil to cover, herbs and garlic. Use what you want for the salad and preserve the rest in refrigirator for other uses. It will be the best "canned" yuna you have had. Dave

Very interesting place. Richard has got about $250 off of me in two trips, and if they are indicative he will probably get a lot more. He carrys some very good buys on close-outs that are at third to half the normal selling price. Many wines you would rarely see. He also sells private collections that he has purchased for resale. He gets lots of calls from collectors. But mainly Richard seems to be very nice, has many samples, and the time to discuss them. It's certainly a thumbs up as far as I am concerned. Dave

We had salmon last night. Brined for an hour, aired for about two hours then grilled. Served it atop a sorrel infused olive oil and with grilled morels. dave

Wht don't you go to the Hitching Post website http://www.hitchingpost1.com/ and base your party off the menu? Dave

Tonight, after finding 2 hands full of morels we are having morels in a cream sauce atop toast , poached egg, and aspagus tips all topped with some Parmaisan cheese. dave

We've got the roasted chicken and gratin of cauliflower going tonight. I couldn't understand when Keller for in town promoting his book at Union why it would take one of the top chefs in Seattle a day to prepare for the event: after all, Bistro food is simple, isn't it? Well, there's been plenty of snacks this afternoon while the chicken brines for 6 hours. I might add this is one of most elaborate brines I've put together. Fortunately it's Spring and we have all the herbs in the garden. I was an hour into getting the gratin ready for the oven. From all the foregoing it should be fantastic. Dave

Meal last night okay, not one to repeat. Sauted radishes seemed to take on a root crop (which I guess they are) type of taste and texture. Perhaps tonight well try again, pickle some and try in salad. Works with daikon radishes. dave

Hate to be so disagreeable, but I learned much from this, and still am mystified by much of it. "The Meaning of Food" provided wondrous kind of mystery for me. But then, those of us among the unwashed, aren't so informed about how well a black Swede can cook, or how important food is to him. (We started learn about that last month at Aquavit and found a continuation in the show.) Or that some Italians besides celebrating have big weddings outside the church. So Southern CA. Or that future son-in-laws are treasured and treated in some cultures. I am sorry but I just find this so much better than most of the pabulum currently broadcasted on TV. Dave

I picked up some North Sea mackerel fillets andthink I will grill those tonight and try the quartered radish sauteed in butter with chives as someone suggested. Maybe a salad or some rice to accompany. Have a nice Spanish red to go with all that. Will let you know if my opinion of the red and whites changes. Yes, they are pretty. Dave

My wife loves radishes so we put a couple of rows in the Spring garden. Now they are ready for the wife and worms to share. I have never been a pull-and-eatfradish fan; even the baby ones seem hot to me. Any recipe suggestions I might try, or should I just supply the neighbors? The neighbors, woms and birds aready eat too well out of the garden. dave

In the late '70s the Kissel's had the Brasserie Pittsborugh (sp) in the basement of one of the buildings on Pioneer Square, I think it was the building that Underground Tours are run out of. It was really something for Seattle. It first see the marble floors and tables with butcher paper on as you came in on wintery days like we are having now. And the food.... I think it was the first time I experienced the combination of salmon, tomatoes and tarragon. It was - hands down - the best food experience in Seattle. Great place. Don't remember what happened, perhaps they lost there lease, anyhow they moved to the Market and Maxmilliens. A little later Francois' brother opened a bistro called The Left Bank on 2nd in Belltown. We had a business at the time where the Flying Fish is now located and used to run up for a great lunch each day. I miss the Kissel's and there major parts in what used to be a great Bastile Day festival in Seattle. dave

Through "imprinting" West Coast fish runs have been introduced extending the "wild" season from April into late November. We like to call these "wild" salmon, actually they have hatchery in their background. The trick is to take a run from one river and introduce that stock into another. These runs are even longer when you consider that the Indians, whom account for much of the 'wild" commercial market, take many fish late in the year in the rivers. The quality of "wild" salmon varries greatly with the time of the year they are taken, and the place taken; open ocean, off-shore, in the bays, or up river. These "wild" fish are not always as "pretty" as the fillets or whole fish that is pen raised. Farm salmon can be taken any time and processed immediately. The farm fish can be as little as 8 hours away from the plate; the chef just has to phone in the order... Very "fresh". If you're willing to smoke, pickle, can, or dry the lesser salmon of the "wild" runs - the late river fish, the chums and tje pinks - then you can extend your "wild" fish diet through out the year. People did this 200 years ago before we had "farmed" salmon. But also, 200 years ago, some cultures extended their fish diets with holding ponds. I guess this was the start of "farmed" fish. As with organics, "pretty" is not always the best eating salmon. No question: fresh wild salmon is better . But my guess would be, because of apperance, few resturants want to serve scarred up, dark "wild" fish when they can plate a nice looking pen-raised fillet. Same way with catfish, etc. Few people eat wild catfish and - to my knowledge - those farmed catfish eat pellets just like farm salmon. Europe dines largely on farmed salmon. Farmed is cheap, available any time, and it doesn't carry the stigma that it does here. When visiting Rungis I saw few wild Pacific salmon going out the door (or coming in for that matter). Here's an interesting question: If we can buy greens and shallots from France at Costco, why can't they buy wild Pacific salmon in Paris? Is the real answer price and availablity of farmed fish, and that "wild" maybe PC but it just isn't real world politics? Dave

I generally use them under a white fish on the grill to add flavor. dave

Has Monday night's event at Union been boycotted because of cost? Cathy and I have 5:30 reservations. Dave

I had a friend in the fish business who would buy product from all over the world and process it through China. Salmon and halibut would be caught in Siberia and then dressed, packagesd and flash frozen in China. Perhaps this is the case with your salmon, it was processed through China. Dave

We attended Ethan's presentation at the James Beard House Saturday night. He never fails to impress and the evening was not exception. There was approximately 100 people including a good contingent from Seattle. After Hawaiian prawns wirh Meyer lemon and Kushi oysters with Champagne gelee paired with a Brut blanc-de-blanc from Alsace, they served foie gras with Cherry Roulade in a port reduction accompanied by another Alsace vintage, '02 gewurztraminer. The first fish course was a poached scallop with cucumber foam and spoonbill caviar. It was well matched with an Edna Valley '96 Quipe Roussanne. Second fish course was grilled octopus in artichoke puree with Liguruan olives in a balsamic reduction. That was paired with an '03 Argiolas vnementios di Sardegna. This worked well. The meat course was roasted beef tenderlion with sauteed polenta, shallot sauce and a liberal dose of shaved OR truffles. The crew brough a case and a half of Mathews '01 Columbua cellar red and I think, at least for me, this was the wine highlight of the evening. For the cheese course he paired a d'Ambert blue with buttered fingerling potatoes and micro greens. The wine was a big Argentian Malbec. And, of course, he ended with his choclate expresso pot de creme matched wuth a tokay from Australia. Ethen had ten in his contingent. He brought Mike, his sous chef, of course, and his wine guy. I don't thi9nk I ever appreciated quite how good the others who work with Ethan are. It was great. Last night I think they all went to WD 50 and troday they are cooking for a group of food writers. It was greatbut I am a little enveious of the New Yorkers. The meal for non Foundation members was $115, but I think it is one of the best dining buys in NYC. Talking with New Yorkers I learned many make the Beard events a regular dining experience. Next time back we'll go there again. On to more NYC resturants today. dave

We just spent two weeks on Moloaki and probably ate at the Cook House five times. It has new owners for CA, Steve Price and his wife, and they are doing a great job, especially at breakfast. Cathy and I split a corned beef and cabbage lunch one day. At $8 and it was far too much food for the two of us.; it was as good as any I've had on the mainland. Chicken fried steak for breakfast was unique, and of course the rib specials on Thursday draw a huge crowd. It's still pretty funky and you need to put up with the flies, but I think it's only going to get better. Can't wait to get back. dave

Tighe, We'd like to join you. We started out a couple of months ago to try to find this and ended up in an Italian place by mistake. I asked the owner and he said he'd never heard of it. Set a time for a lunch or super and Cathy I will join you. Dave

How about Fess Parker? Is he still running arond in his coonskin cap or is he "all" wine maker now? Dave

Why don't you pick up a "Pariscope" for the week. Think you can get one in London, or view it over the net. It will give you who's at all the clubs, phone numbers, websites, etc. and you can check out the food situation. We went to hear Jimmy Smith (probably a bigger fan base in Paris than in Cleveland) at one of the LesHalles clubs. They were serving food, some were eating, but it wasn't a place I'd dine. Looked like several in theneighborhood combined food and music. dave