LEdlund

I've eaten at Voula's only once. I love hashbrowns but theirs were undercooked and flavorless.

Mind you, I'm not an engineer and I haven't done any testing of this, but my anecdotal evidence leads me to believe that they are different. We bought twelve glasses on the Amazon deal. One came broken (Amazon was kind enough to credit my account for the cost of the one broken glass). We decided to supplement with additional Speigelau glasses. The Amazon special was over and we happened to be in a shop in Oregon where they were on sale (and no sales tax in Oregon!) so we bought another six there. We haven't had the same problems with those glasses as we have the Amazon ones. So...............

My Amazon Spiegelau glasses have caused me nothing but grief. I have broken 30% of them which is higher than my usual breakage I'm convinced the Amazon glasses were not up to Spiegelau's usual standards.

The Latona is remodelling a bit as it is acquiring a full liquor license and thus may have to upgrade the kitchen offerings . Not sure of the ETA for the reopening. Drove by The Latona again last night and it is back open.....that was quick!

I drove by the Latona Pub last night and saw that the windows are all papered. Didn't see any signs indicating they are closed for good.......

If you want to be true "ladies who lunch" I would suggest The Georgian Room.

Costco has had whole CRS in the past, haven't heard if they will have it this year.

I've heard the same thing about Fraser River salmon. Not that I've seen that in stores either.

Neuhaus Chocolates on University between 4th & 5th (downtown) sells Marzipan. I've never had it so I can't attest to the quality. It's pretty though.

Sorry to disappoint you folks, but underground restaurants have been around for a while now, and most certainly did not come from Seattle.. Caution: this story quotes the "other" message board. I have eaten at an underground restaurant in Seattle (not Gypsy) and can tell you that it was a lovely experience. It was a pleasant sunny evening and our group sat outside around a fire enjoying cocktails, nibbles and conversation both before and after the meal. The meal itself was great. It felt like hiring a personal chef for the evening. We got to eat fantastic food and participate in lively discussions without having to cook or clean. I'd do it again in a heartbeat.

I would love to have more small bites restaurants. Bin 941/2 in Vancouver is exactly what I am looking for. (Warning: web site has sound effects).

I've probably said this before but, around my house, we call it the All Emeril Channel.

Thanks girl chow and DRColby for the info. I'm glad to know they probably won't get into my flowers. For now, I'm just squishin' em as I see em.

So what should I do about tent caterpillers? We have none in the two trees that actually reside on our property, but we saw a nest on a neighbors tree. We thought she got it in time, but just yesterday we saw our first caterpillers. Will they damage anything? I don't grow vegetables but I do have lots of flower pots. What happens if I just let them go and they turn into moths? Will the moths damage anything?

That's the stuff. I had it at the girl and the fig in Petaluma last weekend and tried to buy it before I left California because I was sure I wouldn't find it in Seattle. Ever place I went in California was out but I did find it in Seattle. The restaurant's cocktail menu just mentioned the fig vodka and campari, but I found it too sweet so we cut it with regular vodka. It's really nice and complex. Starts sweet but has a bitter finish. At the restaurant they garnished it with a mint leaf which didn't work for me. A twist is much better. I love figs too and am now going to play around with other cocktails using it.

There's a new bbq place on 65th where The Butcher Shoppe used to be, could it be this place? If so, a friend of mine went and said it was "just OK".

Interesting, our latest "twist" is what we call a Campy Manhattan: 3oz Rye, 1/2oz dry vermouth, 1/2oz sweet vermouth, splash of Campari, 2 shakes Angostura Bitters.

I just tried a cocktail with fig vodka that is becoming my favorite. It's fig vodka, regular vodka and campari.

I didn't realize it wasn't common practice in other parts of the country. In Washington, restaurants are required to offer this so people won't feel like they have to finish the wine that they paid for. The restaurant recorks the wine and puts it in a paper bag. Obviously you transport it in the trunk to avoid the open container laws.

I've only eaten at Pogacha once, and it was years ago, but I can still taste that wonderful bread.

What a fantastic article, it brought tears to my eyes reading about his father. Manhattan's are my husband's standard cocktail and are becoming one of my favorites as well. We mostly use rye and, if not, Makers Mark. I just bought some Vya sweet vermouth when we were in California last week (haven't found it in Seattle yet) and I'm looking forward to trying that. And orange bitters have become the standard as well. We're still stuggling with the cherry so if anyone has any suggestions I'd love to hear them. Regular maraschino's are too sweet. We've tried a brand from Williams Sonoma but they are soooo expensive. Tipsy cherries are pretty good. I tried canned sour cherries (replacing the liquid with Maraschino liquor) but they are too mushy. The quest continues.....

I would be P&%#ed if that happened to me but I had to laugh. My husband tells the story of his brother (also anal) who would remove all of his crab from the shells and leave it in a pile on his plate then go wash his hands before eating it. Of course all the siblings would have eaten the crab before he returned. The lesson? Never leave your seafood unattended

CJ's is at 1st and Cedar. Are they the same place? I've been going to CJ's for quite a few years.

Who are the judges for this show?

I get my coffee at Diva Espresso on Stone Way. They roast their own beans (the roasting part of the business is called Highlands Coffee). The people who work there are great and it is in my neighborhood. I like their coffee so much that I now only use their beans when I make coffee at home.