DRColby

Just before leaving town for a couple of weeks, I had the Stellers at Union. I didn't think they were a great oyster but did think the use of lime with them was quite different. Don't get me wrong, everything at Union is exceptional, but I think there are much better oysters to be had here in Puget Sound. I think Ethan told me he gets seafood from five vendors; I am sure he would share his sources if you ask. Right now I am on him to get some fish knives ("right-handed butter knives") if he is going to serve so much seafood. dave

Being in NW it might be nice to know that chard is one of the few greens we can grow in the winter that the slugs seem to leave along. When it's small and tender we will sometimes add chard to a winter salad of endive, mache and rocket. To me chard has a "dusty" taste to it like beet greens than a spinnach. dave

The last time we were in Paris we had both books you asked about. We used the Zagat's strictly as a guide and noted a few problems. First, I think it was one of the first Paris editions put out and there was really a lack of participation in it which means some of the numbers are based on very few people's input. I would listen to Margaret and follow this board. Some other points are that the resturant siutation changes very quickly in Paris, far to quick for print media to keep up with. Also you can almost tell thebest places to eat from the outside; the posted menus, patrons and general atmosphire. dave

We are going through two weeks avoidance of society and bad mainland weather, passing the days on Moloaki (it's GREAT!). Anyhow, two days ago my wife caught a mahi-mai; I would conclude my favorite is any fresh fish; it makes all the difference between good and bad. Don't matter: salmon, albacore, sturgeon, trout.... ..We eat lots and lots of fish. Just before leaving for here we had some North Sea mackrel for the first time at Union in Seattle. I would say that chef Ethen Stowell's standards are like mine: Fresh is best. dave

Use to be 2 Bells Tavern had one of the best burgers in town. A dive in the south end that wasn't bad at frying t burgers was Jerry's Tavern on Washington St. in Kent. Still there and I imagine it is still reeking of grease from the fried chicken. dave

I was planning a similar dish for Christmas and experimented last week on myself; I always do this before the guests. I had some Costco flank steak (bigger than I can get from my butcher), butterflied it, pounded it and marinated it in red wine. They I rolled it with chopped arugula, gorgonzola, pine nuts and raisins, seared, it and put it in 350 oven covered for an hour. I wasn't impressed. It was very dry and with the sauce reduction very ritch. To me it seemed not to be the best use of flank. In fact, I have backed off and decided to just grill the flank and serve with 4 different sauces. If someone else tries this and is greatly pleased with it, I'd like to hear more; what to add what to eliminate. dave

Andy's hasn't been the same since the Nagy (sp) family got out of it. The one on 4th - 30 years ago - used to be quite the hang-out for off duty cops, firemen, postal workers from 4th and Lander, a pretty rancious crowd. Food was good and it ran like a diner. Oh my, the smoking and CCs and 7 that went down there. It was the Southend's Dog House and Rendezvous all in one; maybe the food was a little better. Then the Nagys opened up an upscale Andy's in Tukwilla; new cars, clean and a different clientele. Next they franchised the concept. When n the father died it all started going down hill. I have't been to the one on 4th in years. But the last time - which was the last time - was quite sad. Dave

Once my wife and I were returning to the states from Paris on Northwest. I had shown my wife an article on "The Man Without A Country" living in CDG. Being the bleeding heart liberal she is, she bestowed last of our Francs on him. "We won't need them," she said. Lo and behold, Northwest had mechanical problems and couldn't fly. They sent us to one of the worse box hotels I have ever stayed in an gave us a $20 voucher for food. I understand (I think it was Hilton or Sherton) that it was run of the mill for CDG. Terrible way to end a wonderful trip. Dave

I use them for breading fish, pork and crabe cakes. A tip: after oyu have breaded with them put the meat back into the refrig for an hour or so then fry. We also mix panko with Pamasan anhard boiled egg, then sprinkle on asparagus and top with a little balsamic and olive oil. In fact, that's what we'll do tonight. dave

Cathy and I volunteer at the local food bank. Most days a home economist from the Washington State Extension is there. She is demoing how to make cheep, quick, and nutritous meals for the food bank clients. Of course we get to sample and they are quite good, quck to prepare and pretty healthy. You could probably get all of these you want by going to the Extension web site. Dave

We like to put some thinly sliced garlic, olive oil and squeeze of lemon between the leaves when steaming. I also usually throw a bay leaf in the water. There eat as-is, no dipping. dave

Dave, Do you know the exact date? I couldn't find it on the Beard web page. There's a good chance I'll be in NYC the third week of March. ← I think Ethan said the 21st, but don't hold me to that. I can give him a call to cofirm the date, and, if you wish, see if we could get some seats. We have some shirt-tail relatives in NY that are foodies and would probably join us. dave

I had lunch today at Union with two business friends. I think we are about to run out of superlatives for Ethan's presentatons. Needless to say my friends we impressed, with both the food and the price. I don't know if it has been mentioned on this thread but Ethan is on tap as guest chef at the Beard House in March. It would be neat to be able to be there, if not to eat at least for moral support. I'd be game for a trip to NY if others would like to join in and we could expect to get some seatings. Cheer along and back our chef from the provinces, just like they do in France. Takers, or more discussion? Dave

I have a garden full of leeks and made soup yesterday with a very liberal dose of leeks; probably $10 worth if I had to buy them. I use up to just the start of the dark green. If the leeks have been blanched in the soil there's lots of stem to use. Soup comes out a nice light green-yellow (I also use yellow Fin potatoes). it was cold in Seattle yesterday and the soup made a great lunch. We'll do it again today. Dave

In my never-ending search for the perfect cup of coffee I got out my French press again. My thinking was to get the water super hot, stir, let it set and plunge. The result: not very hot coffee that still seemed like camp brewed with the grounds in the bottom. Back to the drip pot. To heat the water, though, I saw one of these cheepie ($9.99) Rival water heaters that claims to heat water quicker than a microwave. It does. Bought one, and think that despite abandoning the French press I can use this heater for many things: like heating broth for rissiotto, gravy, milk etc. Anyone else putning one these to other uses? Dave

Very nicely done, an American holiday meal at a French table. I am curious about one thing, though, was the table set in the French or US fashon? I asked because once we had French friends set the table before an American holiday (think it was 4th of July). It almost set off a combined French and American revolution when my sister-in-law re-did the settings and insisted on a prayer before the meal. Dave

It isn't exactly brunch but I think one of the most interesting places in the Market to have breakfast is the Athenian Cafe. I have not stopped there is recent years but it used to be great. Food was an unusual international mix, drinks could be good, clientele of market merchants interesting, and view nice. I don't know if Louise, who used to work the front door, is still there and operating, but she along with the rest of the staff were a real treat. When my family from Wisconsin visits it's one of the first places they like to go. dave

Last weekend the Tukwilla Costco had bottles of Table Red for $6.99. It's probably the best bottle of $7 red I've had in a long time. A blend of melot with a little cab and syrah. I think it is produced by K Vineyards and probably won't last long. Larry's may also be carrying but I doubt at that price. dave

Sunday is mother-in-law breakfast day. She comes over after church, I make her a Bloody Mary to start the week right, then it's breakfast/lunch. Today it's going to be smoked brisket hash, and a fritatta with asparagus, some leftover shrimp, and leeks out of the garden, topped with cream de frache and a grated Spanish sheep's cheese. Melon and toast to accompany. Mom’s 91 and goes back to her retirement home in a good frame of mind for the start of the week. Breakfast is important. Dave

Neighbor came over last night with some stew meat and a roast from his first deer of the season. He is meticulous in butchering what he kills; it's almost a work of art. I am about to put a stew in the oven and take off mushrooming. When I get home I'll add some squash, small potatoe sand with some black saddle elfin and channeler mushrooms for the last hour. I am thinking about adding some crushed juniper berries to the braise. Any opinions on this spice with game? Dave

The matusakes are all over, and I mean all over... I picked 2 grocery bags full today for then to use in the kitchen at the PSMS show this weekend and anoter small portion of buttons for myself. If we hadn't been collecting specimens for the show we probably could have filled the van... It is just unreal. I have found more in 2 hours some days than in 15 years collectively. I think it's a safe bet to say go to the show Saturday or Sunday if you want to learn more about cooking matsus. Dave

There are several books for keying fungi, some better than others. It is a science IDing mushrooms, not an art. As you will see if you buy a copy of the" Audubon Society Field Guide to Mushrooms" there are many tests for positive identification. I wouldn't recommend trying to ID your 'shrums by yourself. What would be fun, if you are in to this, would be to pick what you have and take them to the PSMS show this weekend. They will have tables set up to ID them for you, and also trays of most of the common mushrooms and keyed as to edibility. They will also have some very good chefs preparing mushroom dishes. I think Blue Herron posted all the details earlier. The Audubon guide is what I call "Eastern." Not all can agree what's what in the fungus world so different guides say different things. Perhaps a better guide with aWestern slant is David Arora's "Mushrooms Demystified." Get someone familiar with fungi to ID you 'shrums if you are even remotely thinking of eating them. While most won't kill you, you can get a bad case of the shits or some bad trips out of a lot of them. dave

There are so many matustakes out there his year that I gave a box to a Japanese retirement home. I have picked more this year than in the total of the last 10 years. Last night we had some that I had pickled - along with some leftover pickled chanterelles - in a stry-fry with peppers from the garden and some steak trimmings over rice noodles. We eat them most of the time marinated, then grilled on the Weber. Make an Asian dipping sauce for them. They are a tough mushroom and take longer than a steak to grill. I have dred them and they become quite stringy, although they add great flavor to soups and stews. They also are great accompanying fish. Ethan at Union is using them that way. We take the stems, shred them finely, cook them with rice and then put a piece of halibut on top. dave

I have never seen worms in chanterelles, nor in matsutakes. I have, however, seen slugs on chanterelles and a beatle like bug on matsutakes. It really depends more on where the mushrooms come from and the time of the season. Boletes, in the PNW, are almost always wormy in the Spring. if you pick Spring boletes you will see a tell-tale little white fly around theushrooms in the field. The flies have layed their eggs and the worms will work their way up the stem and into the cap. Doesn't matter whether it is a mature bolete or a fine button. If you look at the end of the stem of the bolete you can see the pin holes most of the time. Fall boletes are seldom infested with worms. If it is damp as it has been the last week you will start to see decay, slime from slugs and other deteration. Other things (besides people and bugs) that like mushrooms and especially boletes are kangaroo mice, squirrels and deer. A little extra protin from worms is okay. just remember: they are better cooked tha raw and wild mushrooms are always safer cooked. Soaking in saltwater also gets worms out of mushrooms but doesn't do much for the cooking or the dish. dave

I spent four years in the navy and this is longer than I've been at sea. My wife and I are wondering if we will survive for two months in a small cabin. Anyhow we are circumnagivating the Pacific with a lot of far away places with strange sounding names. Start going to the Aleutian Islands, then a couple of stops in Siberia, northen and southern Japan, China (3 stops) and down through Singapore and Malaysia, Australian for three stops, Tahiti, Hawai and back to Seattle. Look forward to the food, more off ship than on ship, but think that giving you a preview might be out. I understand that shipboard internet is very expensive. Perhaps a few dispatches from the Siberian internet cafes. dave