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Further to the discussion... NPR program, THIS AMERICAN LIFE, last weekend had a segment where waitstaff was trying to figure out why for certain staff people tips were dropping as a percentage of the check. They conducted an experiment among themselves where every other party was treated "coolly" rather than warm, overly friendly. Across the board tips went UP when the guests were treated with severe deference; as if some guilt mechanism factored into the tipping process. Even a known, single regular who never tipped more than 15% suddenly went to 20%. Just a curious point.

ahr is absolutely right... Lobel's does suggest searing first, THEN applying a modest amount of oil.

I could handle that. I like the way ...TM... thinks !

If the pea soup place is PEA SOUP ANDERSON'S, note that it is largely a tourist-oriented place. It comes from good roots years ago but now is one of several locations pushing a lot of food and merchandise and often (IMO) something suffers when that happens. Now, let me add that I feel all of Solvang is mostly a tourist stop. From your point-of-view, visiting from the east coast, I'd say don't miss it all but don't approach it with high expectations.

I've noticed the same thing only in the last month in 16-20 count (supposedly) Key West pink shrimp. Whatever it is I've never seen this before and it is very unappealing. Over several purchases, it is in 15 or 16 out of 20 or so shrimp. So if it is that these shrimp are pregnant then these little devils have been very busy !

In Ojai, two MUST places... The Ranch House is caught in a bit of a time-warp but, finally, quite good. Very nice surroundings, loads of gardens. Menu is a bit old-fashioned but the wine list is very good and reasonable. It is - as should be expected - Central Coast and Santa Barbara centric. While this place is open for dinner it is very doable as lunch or brunch on weekends. Suzanne's has the more ambitious kitchen and menu. Pleasant enough indoors but with a nice outdoor area this time of year. An excellent wine list though, again very Santa Barbara-oriented. Still, lots of things you'll never see in New Jersey !

Oh, are you ever in for a treat !!! Lobel's steaks are way beyond comparison. Just do the simplest salt/ pepper combination prior to searing on the highest heat (grill or grill-pan) but add some sugar to what you sprinkle on the steak. It is not so much for flavor but it assures a really fine crust. Slice that extra one up the next day (or cook it then) and put it over simply dressed greens (and open a pinot). Bob Sherwood

mt

As to the fires, not a huge problem though they did get a lot of news coverage. Several fires, all human caused, in the "bosque", the heavy growth along the banks of the Rio Grande just west of the heart of Albuquerque. Winds did not help. Fear was that if it really got out of control it would be in the bedroom communities of Rio Rancho right away. No smoke at all here in Santa Fe. For Rail Paul... Banana Cafe is a new (since March) Thai restaurant downtown very close to the Hilton Hotel, a few doors away from Il Vicino pizza. From the day they opened they have gotten high marks from most everyone. While I personally never get my fill of southwestern chile flavor, when I want far-eastern chile heat, Banana Cafe and Mu Du Noodles satisfy the craving.

Thanks for the follow-up report ! I wondered if you survived the chiles. Bob Sherwood

Sage is quite nice with Boucheron cheese and I use it as the herb for a simple, grilled veal chop. Bob Sherwood

Poster Really Nice below mentions using "Hickory-Smoked Spanish Sea Salt"... While I've got a few different types of sea salt on deck, I've never heard of such a salt as that. Would you comment some on how you use it/is the taste noticeably different ? And, of course, where-ever did you get it and how is it packaged ? Thanks. Bob Sherwood

Just a note on purple asparagus. Last year I bought some, too, and learned the hard way that cooking eliminates the purple and they become green. Naive on my part and though I've asked plenty no-one has offered any way to use them purple but raw. Three hour cooking of white asparagus posted above, by the way, sounds great and I cannot wait to try it. Bob Sherwood

I, too, love cilantro and was often annoyed with a friend or two who would shriek... "o-o-o-hhh ! Cilantro !!!" and never eat what it was on/in. I thought , how picky ! Then I found out that there is, in fact, a specific chemical in cilantro that some people are truly repulsed by though it is not actually an allergy that has risk. It's just that, for them, the taste is horrible where, to us, it is wonderful. All of that just fwiw and to add to the discussion. Now, if only I could master growing it. It really is a pain !

Miso (white) with chopped kaffir lime leaves and some mirin is spectacular on simple white fish (sauteed or baked); fish like sea bass or halibut. Very flavorful.

With respect to the mention of Mrs. Wilkes Boarding House... It is located at 107 West Jones Street in the downtown Historic District of Squares and cobblestones. Way back when I lived there, Jones Streeet was among the first to draw attention and some of the town's most prominent residents bought houses on that street to restore. Note that Mrs. Wilkes died in December of 2002 and the restaurant stayed closed well into February while the family decided whether or not to continue. They, finally, DID decide to go on and I would imagine there has been no noticeable change in the food After all, staff numbered nearly forty and Mrs. Wilkes working in the kitchen was long in the past. She was there daily as inspiration and to supervise as well as to begin the lunch meal (at 11:30 a.m.) by saying "Grace". Best fried chicken I've ever had and, yes, I put a lot of weight on when I worked nearby. Don't miss it !

While I, too, have had some less-than-perfect results from Bittman recipes, back in February The New York Times had a few articles/recipes from Bobby Flay. One recipe was for a New York Strip Steak with a Horseradish-Mint Glaze. It was around Valentine's Day and the "gist" of the piece was that this guy cooks at home (too) for his girlfriend (Stephanie March, the very blonde prosecuter on one of the Law and Orders on television). The use of mint with steak is what caught my eye. Dish was very good and very easy; a nice variation from the predictable. I've made it more than once and other than about tripling the amount of mint called for I made no changes. Bob Sherwood

I, too, love braised savoy cabbage. Should you do it without the bacon or meat but some cream and herbs (tarragon or thyme), sear a bunch of fresh (U-10) sea scallops and add them to the braised cabbage for a simple but marvelous meal. Had it as a restaurant appetizer in late December and have made it several times since. A good excuse to drink champagne or a really rich chardonnay in winter. Bob Sherwood

Thanks all ! I was never really "concerned" about the seeds or the labor involved removing them; just suspected that (like seedless watermelons) there might be a taste difference/preference, one over the other. Cukes are something I usually just grab and don't think about but (God help me) something started me thinking that day in the produce aisle. And, as always, you guys came through with other considerations... like finding a Lebanese cucumber for flavor and how all of this might have some relevance to the sorry state of United States politics. Never mind ! Didn't mean that. Focus on food ! I won't go there And, whoever said forget the coriander seed was right. Didn't work at all. Bob Sherwood

So tonight I'm making some scallops with a tomato/cucumber relish... really simple; scallops rolled in a crushed coriander seed/mustard seed combo before grilling. Question is about the cucumber called for in the relish. In the market I notice regular cucumbers and (for a little more money) an ostensibly seedless cucumber wrapped in cellophane coming from - of all places in winter - Canada ! I cannot remember ever buying the seedless one before though I've seen them. Something in me says that in exchange for the seedless "convenience" I'm going to lose some flavor or have a different taste than I expect. Any and all thoughts and comments on these two beasts to be used outside of a salad are appreciated. Bob Sherwood

Not sure of shipping laws where you are but assuming you can receive wine shipped from out-of-state, visit this website: http://www.sawineco.com John Gorman, the owner, imports and supplies many restaurants and retailers in Southern California and elsewhere. I've bought from him directly and been very satisfied. He is a friend to many wine collectors. Bob Sherwood

Hangar steak is, indeed, a cut of meat. If I'm not mistaken it is also known as the "butcher's cut" because typically the butcher saves it for himself. And, in so doing said butcher is not severely impacting his shop's (in the old days) bottom line or profitability. No owner/butcher would, say, take home a couple of 10 oz. filets or 12 oz. strips. Hangar steak had texture and good flavor so his family was happy... didn't "force" flank steak on them. Now, of course, most butchers are salaried and pay for what they take. Typical chain-grocery butcher is trimming not really butchering a side of beef any longer. Bob Sherwood

My take is that it is used more for color accent/variation. Taste (to me) is too close to what passes for regular basil. (I DO note, fwiw, strong taste variation in Thai basil as an example; and there are so many varieties of basil.) Bob Sherwood

I would have been nervous, too, over an '88 but my impression of Kalin has always been that they are made to age; do age well as the old Stony Hill chardonnays did. I've always loved the Kalin Potter Valley Sauvignon Blanc which they don't even release for 3+ years after bottling because it improves so with age.