halland

I at at Malay Satay Hut the other night and took the opportunity to try a durian shake. It was awesome!!! The smell is indeed a ripe one, but the creamy flavor can't be beat. Does anyone know of places near the International District Bus Tunnel that serve anything durian? Please point me in the right direction. Thanks, hal

Anyone have a recommendation for where is good down in the Southcenter / Sea-Tac / Burien area? Need to take my father to dinner. Hal

I think that it says something about the quality of Harvest Vine that Jacques Pepin chose to eat there his one night in Seattle. I've also seen Tom Douglas and the chef from Rovers eating there as well. Always, always eat where the chefs eat! Hal

Upstairs? Downstairs? I didn't even realize there were different seating areas. There is a lot of construction going on in front of the restaurant, and it wasn't really crowded, or ever even full at all. Most of the Ford theatre crowd seemed to be going to or coming from the Hard Rock cafe. Hal

Well we finally decided on Bistro D'oc, and while it wasn't Italian, it was the right decision. Its a great restaurant. I'm sorry I can't remember more but here's what I do remember: Appetizers: I had the tripe which was delicious, but it really was too much for just me. Others had good looking salads, and there was a soup with crab that was finished at the table (the hot soup was poured over a large mound of crab in the bowl). There were other things I wanted to try but didnt including calf brains with capers and a pig knuckle sausage on a portabello mushroom. Main Dishes: I had the duck confit with potatoes and mushrooms. It was a little drier than I expected but it was delicious nonetheless. Other dishes included mussels and frites, lamb, and a diner at another table had the cassoulet which was quite large and looked delicious. Wines: We relied on the staff to recommend wines and they chose two modestly priced wines ($30 and $32) which were perfect. The wine list is thoughtfully composed with a broad price range and many sub-$35 selections. Desserts: Alas, I was the only one who could fit anything else. I had the mango-coconut creme brulee. It was very delicious, but I felt the dish was too warm -- the brulee should be hot, but the creme should be cold. Overall I thought it was a very well though out restaurant. The service was superb. The food was superb, with just a few glitches. And the atmosphere is very comfortable. At no time did we feel rushed or otherwise pressured, and the biggest complaint I can make is that I had to ask for the check. The total, for 4 appetizers, 6 main dishes, 2 bottles of wine, 2 other drinks, dessert, and 5 coffees was $250. Hal

My wife and I will be in Maryland visiting family and are planning to go into DC on Friday night to visit some friends. I'm not that familiar with the area, but my wife is looking for some recommendations of where to eat in or around Dupont Circle, Adams Morgan, or the U Street area. We were thinking Italian, but if there is something else that we really should try, we're pretty much open to anything. Thanks in advance, Hal Landvoigt

Skybluewater wrote: If you've still got that bottle laying around please PM me and maybe we can work something out. I'm still upset that I shared my last bottle with other people, thus dilluting my supply. Another beverage worth seeking out is a Danish bitter called Gammeldansk. I believe its made from a collection of about 5000 of the worlds most obscure herbs and on its own it tastes like shite, but when its drunk neat, on the side with a glass of beer it makes the beer taste even better -- its a great palette cleanser with the suds. Give it a shot. Also I've had some good results with making homemade aquavit. There are some recipes floating around in cyberspace, but its really much more fun to just experiment. Halland

I've stopped here as well and sort of agree. For the PNW its ok BBQ, however I wouldn't ever go back. On the whole I'd say that the BBQ in Seattle is not good, and many are downright bad. For the record I've tried: Pecos Pit Dixie's BBQ Uncle Willies Taste of Soul and Dixie BBQ Backdoor BBQ Armadillo OK Corral probably some other's too... I grew up in Maryland where bbq chicken is king, and I've also had some good bbq at roadside stands in new mexico, texas, oklahoma, and all over the deep south. One of the best was in a little shack about 10 miles down a dirt road, the guy making the bbq, Homer T. Hall, had been working there since he was 14 (he was now about 75) and had been using the same grill and smoker since he started working there. All they served was ribs, whole or half slab, and it came on top of 4 slices of wonder bread on a paper plate. They served budwiser and coke. A paper towel roll served as napkins and there were no tables or benches to sit on. You just leaned against a tree. Where is that place out here??? Hal

I have a friend who puts it in her seder brisket. Its delicious. I can get the recipe if someone wants. hal

I had 2 bottles my parents brought me back from Iceland. Black Death is considered the national beverage and is mentioned in the movie Cold Fever. Its quite good, like a very mild aquavit. The other was a lichen liquor that had a big scale of lichen floating in the bottle. The stuff pretty much tasted like a lichen -- an earthy, dirt flavor -- that took a little getting used to. But get used to it we did and two of us polished off the whole bottle one evening. The hangover the next day wasn't near as bad as the nasty taste in my mouth. I'm not sure what you'd mix with lichen liquor but I'm sure someone has a drink to recommend. Hal

I'm wondering if there is a good, hidden source for a quality EV olive oil in Seattle. I'd bought 2 large cans from the Spanish table a year ago but I've finally used it all up and am now in need of more oil. Does anyone know if Whole Foods or PCC has a quality EVOO in bulk? Any other tips? I've been to PFI but I'm not that impressed on the whole. Hal

A group of 3 of us went to Harvest Vine last night. Awesome, awesome, awesome. Get there early as they do not take reservations. Also, get there early because they close at 10 and our meal took 3 hours. If you haven't been, its a Basque restaurant that serves only tapas, both hot and cold. There is bar seating where you can sit and watch them cook, there are a few small tables upstairs, and downstairs in the wine cellar is a long, family-style table, and a few smaller tables around the room. The wine cellar is probably the more intimate place for a romantic evening and certainly isn't crowed like the upstairs is with people waiting for tables, but I'd choose the bar any night for the opportunity to watch them cook. We were at one of the small upstairs tables and I could only see some of the action. For dinner we had: Seared scallops on a caramelized onion base. Fantastic, the scallops were cooked to perfection. Roasted peppers stuffed with a potato and salt cod filling with a delicious pepper sauce on top. A similar dish is listed in Hirogen's Basque cook book. Again, great flavor, the sauce is super for dipping your bread. Lamb with gratined potatoes. The lamb was perfectly cooked and delicious, the potatoes were phenomenal. I don't know what they did to them but it was perfection. Morcilla (blood and onion sausage) again delicious, how can you go wrong. A good salty meaty flavor. Smoked Octopus in a pimenton oil sauce. If you like pimenton, then this is a dish for you. The octopus was a little tough but still fantastic. Green beans in a tomato sauce. Delicous with razor thin slices of garlic floating in the sauce. We also had a serving of one of the 5-6 cheeses they offer for $3/ounce. And, lots and lots of bread. Its good to have a sponge for all the sauces. The dishes were brought out one by one so that at no time was our table crowded with plates and we never ever felt rushed whatsoever. I should also add that our selections probably only represent about 1/5 of the menu for the evening. I'm pretty sure the menu changes daily as our had the date printed on the front. The wine list was extensive and reasonably priced. There are many, many choices for under $35 as well as wine and many sherries and ports by the glass. For dessert we had: Fig and manzanilla sherry ice cream -- this is delicious, sherry ice cream studded with bits of fig! The Euskal version of france's prune and armanac ice cream. Dried Figs stuffed with a cherry (?) chocolate filling, and two kinds of cookies, a chocolate one and a pistachio cookie that was amazing. Goats milk cheesecake with a pomegranite topping and a walnut (?) crust. A generous portion and delicious. I would certainly go back here again without reservation. The entire staff was outstanding and our waitress did an amazing job of keeping everyone happy and with food. As an added bonus, Tom Douglas was walking out as we were walking in. Good to know that this place gets the chef's approval. I noticed right away who he was but for some reason he didn't recognize me! Hal

General question regarding the 25 for $25: Do you think the portions are smaller than what you'd normally get at the normal prices? At Zoe the portions were quite large, but at Brasa the portions seemed small in comparason to what the table next to mine (not the $25) ordered. Hal

Went to Earth and Ocean last night for my birthday. Of the three restaurants I've tried (also Brasa, Zoe) Earth and Ocean was the worst. I use the phrase worst because I don't think any of them were great or really blew my socks off. Brasa and Zoe were both very good, but not so good that I'd ever go back. However Earth and Ocean I though was thoroughly blah. First off, I don't like the decor so people should take the review with that in my consideration. Had the carrot soup, venison stew, and the crackle cherry pop. Everyone else had the poached leek salad, the sea bass, and the chocolate cake thingy. What was good: Leek salad had a nice combination of flavors. Venison stew was good, though the meat had been cooked a little too long and had become somewhat dry and mealy. What wasn't good: Carrot soup, it wasn't anything fancy just a Molly Katzen style carrot soup. Sea bass, just didn't really have any flavor at all despite being wrapped in bacon. The lentils it was served upon were undercooked and crunchy. The waiter hovered for half of the meal. Granted the restaurant wasn't busy, but he must have come to the table 8-10 times to ask if we needed anything, and he reminded us of the specials numerous times. There's a fine line between being attentive and being overbearing and he didn't find the balance. The food was rushed, they'd brought out our entrees before we'd all even finished our appetizers. Desserts were nothing to rave about either. Overall I've been quite unimpressed with the desserts that have been served at all three restaurants. The Cherry Pop Tart was better than the chocolate cake so if you're going order that item. My wife said the chocolate cake tasted like undercooked box brownie mix. My suggestion, take your $25 and head over to Le Pichet. Hal

I'd highly recommend Better Meat Company for all your meat needs. They seem extrememly knowledgeable about lots of cultures different butcher cuts and they're not at all hesitant to do them for you. They're at 305 NW 82nd (sort of between ballard and phinney ridge). Their number is 783-0570. I just called them and their price is $2.49/pound. I can attest to its goodness as I corned and cooked 6 pounds last weekend and it was delicious with a nice 3/8" layer of fat. They really are the nicest guys I've found in the area and seem willing to order in whatever I want. Hal

I just called and left a message. We'll see if I get in. Since I'm already a sucker for Besalu I couldn't resist. Hal

Classical and Contemporary Italian Cooking for Professionals by Bruno Ellmer is a good resource to have at hand. A lot of the dishes are complex and outside the scope of what one might normally prepare, but there are a few simple gems as well. hal

I had the distinct pleasure of enjoing an Italian red from either a Jeroboam or an Imperial this last summer at a friend's wedding. Another friend had brought it back from Italy for their wedding. Talk about a carry-on item. It was a great wine, unfortunately I drank too much to remember what it was, but I can't say whether the bottle size contributed to its flavor. hal

Ate at Brasa last night. I had the pumpkin polenta which was very good and the truffle oil was extremely aromatic. My wife had the mussels, which were also good but a little skimpy on the sauce. Main courses were the petite fillet and a morrocan stew with ono, clams, chorizo, tomatos and saffron potatoes. The petite fillet was so tender, and with a little cabrales on the side was great. The stew was a much larger portion with a thick spiced broth that complimented all the flavors. I think they forgot my chorizo but I forgot to inquire about where it went. The desserts were both ok, caramel profiteroles and a lemon curd with berries, but definately felt uninspired. Later this week is Zoe, and next week is Earth and Ocean. Hal

So some friends were out to dinner the other night at Carmelita and were part of a large group. Because they were a party of 8, their tip was included with the bill. Someone noticed that the tip was taxed, whereas usually when one leaves a tip it is included in the total after the tax is charged for the food, drinks, etc. When the server was questioned they replied that the billing system does it that way automatically and that it wasn't a big deal since it was only a difference of $7 or $8. They made the server go back and change the bill, but still, what gives? Anyone else have experience with this? Hal

Recently while eating out with some friends at Menecke (sp?) in Seattle I ordered the Ika-no-shiokara (fermented squid guts) with squid rings. The waitress didn't even want to serve it to me and it took a little persuasion to convince her I really wanted it. Once I convinced her, she told me that the only way to eat it is in conjunction with drinking sake. She was right, the sweetness of the sake completely counterbalanced the strong flavors of the Ika-no-shiokara. While I can't say I'll order it again, I will say that the sake made it palateable. Hal

I've been experimenting in this area for about a year now and I completely agree with Mamster. Thai curries are such a quick dish to make and are amazingly gratifying and, at least in Seattle, the array of fresh ingredients is dizzying and so inexpensive at the ethnic markets. I know its a little unorthodox but salmon in a green curry with a yellow squash is simply great. I just received a jar of Gaeng Tai Pla curry paste from a friend who was in Phuket in Thailand. Its made from fermented fish guts and is one of the signature dishes for the region. I'll follow up after I make a batch. Hal

To jump back in regarding the Copper River Salmon thread, keep in mind too that not all Copper River salmon is the same. Bruce Gore is who made the Copper River famous and his processing methods really do result in a better fish than a lot of what is out there. (see link). Just my $.02. Hal

Blue Crabs are definately a slow food, but one that is definately worth all the work. MD crabcakes are good, but for the real experience whole crabs or a softshell sandwich are much more the way to go. With blues it really is about the experience of sitting at a newspaper covered table with a mound of crabs in front of you and at least one pitcher of ice cold beer in front of you. 2-3 hours later when you've eaten your fill, you'll find you are encrusted in Old Bay (the crab seasioning), a 1" area around your lips is burning, and your fingernails are burning as well. You might also look at this link. Also, given the price of crabs I'd expect to spend about $100 for the two of you. When I lived out there we'd regularly plan 1/4-1/3 bushel per person. Hal

I've actually done 2 different farm shares, a summer one and a winter one. The summer share, with Helsing Junction Farm (http://www.helsingfarmcsa.com), was ok. The pros: Lots of veggies (enough for a family of 2 and a family of 3), good quality. The cons: Too, too many carrots, overall the program seemed a little expensive ($600) The winter share from Natures Last Stand was much better. More variety, lower cost, and bread and jam every week. Hal