LEdlund
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Posts posted by LEdlund
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If bread pudding fits in, try the bread pudding at The Ram and Boat St Cafe, in that order.
Rocky
Seriously? The Ram? I'm shocked! You know how I feel about bread pudding (can't stand it) and I love, love, love the bread pudding at Boat St Cafe. You think I should try The Ram's?
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I may have to soften up on Stephen after reading his TC blog. For one thing, Harold is his favorite
But really, it's because he said he laughed during Harold and Kumar Go To White Castle and he admits there were "outside influences" in effect during his viewing!
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All of your sausages look so fantastic! I am excited and motivated to join in the fun.
My first question, right off the bat. My order from Butcher/Packer Supply arrived yesterday and the casings were packaged differently than I was expecting. They are in what looks like a salt bath the consistency of a thin bechemal. Is this normal? What do I need to do with them now to store them until I am ready to use them?
Thanks,
Lauren
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Obviously Andrea was several notches below the others, and Dave just can't compete. Miguel seems to be the weakest of the others, and the last four have a solid battle ahead of them.
I agree. It seems obvious that it will be Harold, Tiffani, LeeAnn and Stephen in the final four.
It's funny, I can't stand Stephen (other than his entertaining train-wreck qualities) but I think his plating is great! I thought the clam appetizer looked wonderful. I just doubt his ability to back up great plating with great taste.
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Morels are finally available, if anyone else has been looking for them. I got some beautiful ones at the Ballard Sunday Market for $10/pound.
Wow! At which stall did you find those? We were looking at the ones at the hand foraged place but $26 per pound was a little steep for my blood. I'm sorry I missed the $10 ones! I'll look for them next week.
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I'd fallen behind on my TC viewing so I watched the last two episodes last night.
OMG, I have the biggest crush on Harold! Yes, he's arrogant but he can also be very sweet. I thought it was great that he never blamed Lisa for leaving the jicama behind, even though it was clear it was her fault. And he was very gracious to her when she was eliminated. That said, what a stooopid decision to serve seared ahi salad. I was surprised by Harold's lack of street smarts on that one. I thought that Stephen and Tiffani's cubano sandwich looked great!
Seeing Stephen dressed like that giving out street food was funny; maybe he does have a bit of a sense of humor about himself after all.See, I can't decide if he does or not. It almost feels like this is a persona that he has chosen to take on and he is just playing a role. Whatever it is, it sure is a train-wreck and I love watching it!
I couldn't decide if Tiffani was lying to Miguel or just playing the semantic's game. Did Tom ask who should be the next to go or did he ask who was the weakest in the challenge? I can't remember.
I like Ted from QE and I liked what he had to say during the show. He certainly pulled no punches! I especially liked it when he said something like "Andrea's food would have been better if she cooked it in a stick of butter". Cracked me up. Andrea was the right person to go. She is totally not up to par with the rest of the folks. I predict Miguel will be the next to go. I have faith that Dave will pull himself together. I thought it was so funny that they cut to him crying everytime someone mentioned stress in the kitchen. Poor guy. I did think that Stephen showed a lot of class by helping Harold with dessert. I also think he did it because he respects Harold. I can't imagine him doing that if Andrea was on dessert. I can't wait for next week!
Lauren
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I think Stephen's going to wash out before the end.
I do too. While I think his plating is beautiful, he's gotten by without having to pass the taste test.
Last night was a great example. He goes on and on about "educating" the Junior League women about Oaxacan cuisine......with shiso and yuzu. I'm glad the judges called him on it and told him it was nearly inedible, although he also seems too arrogant to learn anything from that.
Lauren
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Re sausage stuffers, I had many problems with my KA stuffer also, and finally decided to spring for one of these from the Sausage Maker. I've only used it a couple of times so far, but it is a dream to use compared to the others I've tried. And I took Ron's advice and soaked the casings for two days. It does make a world of difference compared to only soaking them an hour or two.
I just took a charcuterie class and am looking forward to making my first sausage. The Sausage Maker stuffer is the one we used in class and it was awesome. Since I already have the KA stuffer, I'm going to try that for a while. If I find that I'm really getting into the process, I'll make the investment in the other one.
Lauren
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If you can't find it, fresh oregano makes a decent substitute.
I have a couple of recipes that call for Mexican oregano, is that the same thing as epazote?
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You're in very good hands with Ethan. Be sure to report back on the meal.
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While all of this may indeed prove to be accurate, Cremant finally opened, after a delay, A LITTLE OVER A WEEK AGO. I fully expect this restaurant to be great, as many of you probably do to.
I hadn't even clicked on that. I had noticed that, when writing about the Sonics, they said something like, "at press time the Sonics had just fired Bob Weiss" and thinking, wow, how long ago did they have to send this issue to press?
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Stephen and Tiffani are Lord and Lady Douchebag at this point.
I cracked up when Candace called Stephen a "tool and a douchebag"
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Okay, I'll admit it, I'm a big reality tv fan and I am enjoying Top Chef. But......I'm not a chef and have never worked in a kitchen so I'm not watching it with the same eye as others. Plus, I love Project Runway and the format is pretty much the same.
It's all about the personalities and this show is full of them. I really like Harold and Tiffani but, come on, they were so full of themselves after the monk fish challenge. Like they're above feeding children. You know what, sometimes in the real world, you have to do things you don't want to do. At least Harold had the sense to keep his mouth shut in front of the judges. Dave seems like a good guy, and I hope he can focus enough to stop making stupid mistakes (like forgetting to salt his dish). I love Stephen's plating and am curious to see if his food stands up to some critical tasting. He's such an ass though. He treated Candice so poorly - it's hard to respect someone after that.
They used to do the same recorded voice-over thing on PR as they are doing with Tom's comments on TC. I assume it's so they can say more precise things to match the final edit of the show. Are there any of the TC chefs on eG that we can ask? It's interesting.
I predict that either Andrea or Lisa will be the next to go.
Lauren
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So what do you guys think, tasting menu at Marjorie, or omakase at Nishino?
I love Marjorie (and their roast chicken) but I would vote for omakase at Nishino.
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(Oh yeah--AMAZING biscuits! DC said they reminded her of the biscuits at "Town House" in San Francisco, which meant nothing to me but quite something to her.)
I used to love those biscuits (RIP). Lucky for Quince, which took over the space) that it's very good!
I can't wait to try Fork. I see that it is reviewed in today's Times but I haven't had a chance to read it.
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We finally found the table of our dreams after looking for many years. I wanted a table that had a pedestal as opposed to legs so that no one ever had to straddle the leg. I also wanted a wide enough table that we could have flowers/candles in the center and still have room for a place setting on both sides. We found Gathering Table at our local design centers sample sale. A bonus is that it goes from 5' long (with no leaves) to 14' long (with all 6 leaves).
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I also want to point out that the 25 for $25 promotion runs Sunday - Thursday only. You mentioned you were coming down for a weekend, so it might not even be an option! Now if you want non 25 for $25 recommendations, just let us know. I'm sure we can come up with one or two for you
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Some girlfriends and I just did a winery tour of the Lake Chelan area. It's not as well developed, wine-wise, as Walla Walla or Yakima but it was very fun and we had some great wines.
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Or Lickerish.
Which is where I go for drinks in Vancouver when I'm waiting for a table at Bin 941. How appropriate!
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Ah, that's right. Treasure Thai is in the new-ish building. I'm excited about having a wine bar in the neighborhood. I'll keep my eye on it.
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The Thai restaurant on the Southwest end of 45th in Wallingford (near the chldren's library) is closed and will be replaced with a wine bar & bistro.
I can't picture a thai restaurant there - not Mai, certainly?! Do you know the name?
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We're doing a baked potato bar. Oh, and beer of course!
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I believe they opened last Friday. I haven't been yet.
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Rocky and I had lunch there a few weeks ago. It was my first Boat Street experience and I can't wait to go back! He had the bread pudding for dessert and I claimed to not like bread pudding. I was wrong. It was sublime.
hhlodesign describes the location perfectly. Just park on Elliott and walk towards the Work Lofts, you'll see it once you get to the ramp.
Dessert for the President of China!
in Pastry & Baking
Posted
Help!
I'm attempting to make this cake today but am noticing some oddities in the recipe. For one, there is not salt or baking soda or powder. Another thing that feels odd is that it says to add the dry ingredients to the egg whites, but it doesn't say to whip the egg whites. That seems kind of, I don't know, gross to just fold the dry ingredients into unmixed egg whites.
So, what do you think. Proceed with the recipe as written? Or go with my gut and add some salt and baking powder and whip the egg whites a bit?
Lauren