LEdlund

I'm pretty sure I'm going. Mr. Ledlund might come too.

I ran to the frig when I got home last night and was very happy to see that my stock had reached the jello stage! On to the sauces........

Assuming we are using the reduced stock that we have just prepared, when the recipe calls for 2 cups of stock, how do we reconstitute (is that a word ) the stock to bring it to the correct strength?

My stock looked exactly like SethG's at all three stages (I don't have a digital camera so I rely on the images of others ) I cooled it on the counter for around an hour, then moved it to the refrig. After nine hours in the frig, it is the consistency of, oh, somewhere between honey and maple syrup. Both my chicken and beef. Do you think it will set up more while I'm at work today? Foam Pants, how long did it take yours to set up?

I've been reading a lot lately about the wines of Walla Walla, would that be considered a wine country?

I don't know if this would be considered a nice dinner, but Bin 941 serves food until 1:30 if memory serves me correctly. It's not white tablecloth but the food is very good. I drive to Vancouver from Seattle, usually after work on Friday night. It's become tradition to have dinner there because of the late hours. Expect to wait though.....the place is really tiny and very popular. I usually put my name in then wait at a bar down the street, Lickerish (I think that is how it is spelled). I have no idea if Bin 942 is open late as well.

I also have two stainless steel cocktail shakers that I love. The are my "barometer" to tell me when the cocktail is ready. I shake it until my fingertips go numb, then it is ready to drink This sounds like a really nice gift. I would love it!

I'm with you.....I love their Sea Salt and Vinegar chips. And their plain salted. And their jalapeno............

I thought he/she looked like Robin Gibb!

Didn't she say it was love?

Tell me about the peach preserves in the recipe: Can you taste it? How does it change the consistancy? What do you think would happen if I left them out?

I have been experimenting around with gins for the last couple of years and have found Junipero to be my favorite gin for martini's. The taste of the dutch style botanical gins vary so much that it comes down to personal preference. Since I like Junipero, people keep wanting me to try Tanquerey 10 and others which I just don't like. Unfortunately Junipero is costly in Washington so I keep some Boodle's on hand as well.

This is very sad news! I have eaten many a mediocre meal there but have very fond memories of it. When my husband and I were dating, we used to hang out there after work (we worked together and didn't want anyone in the office to know, figured no one from the office would be there). We had a very serious conversation one night about where the relationship was going. We decided to "take it slow". The next day he moved in with me. Sixteen years later and here we are!

This is great advice.....I just wish I had it before I placed my order My husband and I shared a 16 ounce bone in rib steak for dinner last night. Brought it to room temperature, salt and peppered it, then grilled it on high heat to get a nice sear on both sides. Lowered the heat source and cooked it until it was on the rare side of medium rare. I would have to say that this was one of the best steaks I have ever eaten. The flavor and texture was fabulous. But, at $52.93, not something I will be able to enjoy regularly. I now know what I am going to ask all my friends from NY to bring me when they come visit though!

I just saw a sign announcing the opening of a CSC in the Medical/Dental Building in downtown Seattle. I'll have to check it out as soon as they are open.

I've got a 16 ounce bone in rib steak coming. All for the grand total of $2.93! I can't wait!

And we're all invited, right?

I've been driving by it on my way in to work each morning. Steel Pig BBQ I think it is called. Of course it is not open on my way to work. Is 7:30 AM too early for BBQ?

I calculate it to be four points on the WW point system. Not too bad. Is it filling? Could you make half of it a decent dessert?

I'd like to, but Mr Ledlund and I are going to Mistral for our anniversary dinner that night. I don't want to get full on beers beforehand.................

A gram of fiber has 4 calories and a gram of fat has 9 calories. That tablespoon of olive oil contains 126 calories. I'm sure there's sugar and other ingredients in the Metamucil to bring its calorie count up, but it's probably not 126 calories.

Mamster, this meal sounds fantastic! What is agrodolce?

The problem with glycemic ratings is that the foods are rated based on the blood sugar and insulin levels when processing that food by itself. My husband was recently diagnosed with Type II Diabetes and, as his nutritionist pointed out, most people rarely eat just one thing at a time. You can't just add up all the glycemic ratings for the componants of your sandwich and count that because that specific combination of foods, and how it changes the blod sugar and insulin levels wasn't tested. You can see how unreliable the glycemic rating is.

What does the other 50% become?

I love my Silpats. I store them right on my sheets. I use them for most everything. I haven't had the same problem with the cookies not spreading. In fact the last batch of cookies I made spread a little more than desired The only thing I use my airbake for is to heat frozen pizza! My problem with parchment on a cookie sheet is that it burns. It's probably all in my head, but I swear I can taste the burnt parchment in whatever I am baking. Of course I don't have that problem with using it in my cake pans..... Has anyone noticed that Silpats have really come up in price? When they first came out they were really expensive, then they dropped a lot and I could find them for as low as $15.00 for the larger size. Now I only see the smaller ones and the cheapest I found was $19.95!