SusieQ

Hi Lucy. As far as I know, evaporated milk has no sugar and can be diluted with water to make regular milk, while condensed milk is very thick and sweetened quite a bit. I love your blog, your photos, your recipes, your style -- you seem so composed! (I don't post too much, so just wanted to let you know how much I appreciate what you're doing. I especially love the photos from the markets. I used to live in Germany in 1964 and shopped every day in the local markets.) SusieQ

Two years ago, I found great Szechuan pork and pickled cabbage soup at the Szechuan Bistro, on 85th just west of Greenwood Avenue. Driving by recently, I believe I saw a "new management" sign, so perhaps things have changed. Can anyone else comment? ← Last Tuesday it was closed. I drove by just today, hoping that it was open -- but it wasn't. It looked like it was closed & out of business -- everything all dark. I didn't see any "new management" signs either, but I might have missed them because I was driving by, not walking. SusieQ

Exactly. I never use the phone book, either. Just something simple will do. But for pete's sake, if you change your hours, change your website! And if you open a new restaurant, I would say always have that simple website ready to go before you open. Right now there are several restaurants in my area that I would love to check out on the web -- again, just something simple -- but I can't find any listings. (Too early for reviews.) SusieQ

There's really is nothing to it, as long as you're working with good, fresh ingredients. Ask for sushi-grade salmon or tuna at a trusted fishmonger, or just head down to Uwajimaya. Take home, slice and enjoy. ← So are you saying that when I see the label "sashimi-grade" tuna at Uwajimaya, I can trust that they've done it right? SusieQ

Wow, it looks gorgeous *and* yummy. You probably get to eat a lot of sashimi, but I don't get it very often, so I can't say I'm tired of just plain ol' sashimi with soy sauce & wasabi -- I'm definitely not. I eat it at restaurants, therefore it's too expensive to get very often, and I'm too fearful of not getting good fish to do it at home. (Also, I figure the Japanese spend years learning how to do it, how can I duplicate it at home?) But I love reading your posts, Torakris, and looking at your photos -- you inspire me. One day I may get the courage to try my own sashimi (if I can get over my distrust of the grocery stores). SusieQ

I think this is the same place that used to be on 65th and moved out several years ago. If so, you're absolutely right about their falafels -- they were so good! I still miss them, especially every time I go by the place where they used to be which is now an Italian place, Casa d'Italia. And the people were so nice, too. SusieQ

I've had fresh anchovies once -- at a Spanish tapas place in Seattle called Harvest Vine. They were delicious. One of my favorite sandwiches is made out of good hearty dark bread, anchovies, cream cheese, and alfalfa sprouts. I know it sounds weird, but it tastes really good. SusieQ

The "coming soon" BBQ place on Lake City is open? Cool! I've been waiting and hoping that they were for real. And open until 3 a.m. on weekends? Pretty optimistic, but I have to say, my goodness, things are looking up!! SusieQ (haven't had BBQ since the Cave Man on Lake City closed about 8 years ago)

The tv listings show that GR will be on the Leno show tonight, for any who are interested.

I'm so glad you asked this question! I have no expertise in sushi or Japanese food customs, but through my sushi bar travels I've heard that traditionalists look with disfavor on sake with sushi because they're both rice based. I've always wondered if that's really true. Anybody have the definitive word on this? Myself, I go pretty much on "what am I in the mood for?" Sometimes, especially if I'm really thirsty, I'll have a beer. But more often than not, I order sake with my sushi because I like the taste combination, especially with sashimi, which I usually start with. (And I end with miso soup. I think it's a perfect ending for a sushi meal. But for some reason, all Japanese restaurants I've encountered in the US want to serve miso at the beginning. But that's another topic.) SusieQ

I have that book too, and every once in a while I just look at the pictures and try to imagine living in a country where you buy food in works of art like that at train stations! The book is SO beautiful. The photos are amazing. And the color is fantastic. SusieQ

Lake City Alert -- There's a new barbecue place coming soon (I hope) on Lake City Way -- around 80th & Lake City Way, maybe just a little north, on the left-hand side when you're going north. They've looked like they're going to open any day now for a few months, but I have seen recent activity and it looks like they're getting close. I still miss the Cave Man barbeque on Lake City Way, farther up & on the right-hand side, that used to be there. I'm not a big barbecue eater but I do like it every once in a while. And that barbecue seemed to me to be pretty good. But I know "barbecue" is a loaded topic, so I will quit while I'm ahead. SusieQ

Speaking of Dungeness crab, it's on sale at QFC for $2.97/lb if you have the card. The signs say never frozen. There were lots and lots of them on ice at the U Village QFC yesterday. It looked pretty darned good (& fat, with all its claws) -- the one I bought. Tasted darned good, too. SusieQ Seattle (someone who seldom posts, and now I've gone and done it twice in one day)

Just came home from work, stopped on the way at the U-Village QFC. Copper River kings were $29.99/#, Copper River sockeye $14.99/#. And people were buying it!

Thanks for the welcome! I did try the link again, and this time it worked. Yesterday I tried it about 5 different times and it never worked. Computers! (I don't read Japanese -- I just wanted to see the pictures. ) SusieQ Seattle

I can't seem to make the link work. It goes to the page but displays a blank page. Is there a trick? Thanks for your help! SusieQ