LEdlund

The only time I've eaten at Rover's was the lunch we did a while back. Now I know I really need to go for dinner. That looks fabulous. Happy Birthday Mike!

I know that soybeans grow around here so why is it that we can only get basic tofu? Is the demand for local too small? Same with lemongrass, bamboo etc.... I guess that is the same question for the prepared items you're talking about. Is the demand for locally grown and produced items too small? I have never heard of rice (which turns into flour which turns into noodles, wrappers etc) growing around here. Has anyone else? Corn Starch! There must be a local corn starch. Does anyone know where Bob's Red Mill gets the raw material for the items they sell? I know they are in Oregon but they seem to produce a lot of the staples that are hard to find.

Rocky, can you give some examples of what it would eliminate for you? I had (perhaps mistakenly) been thinking that an asian diet might be easier to maintain.

That was the topic of last nights discussion. Maybe we should make it a "Washington only" diet. That way we could include flour. I found this about wheat grown in Washington when I was doing some poking around yesterday. Another interesting article about Washington crops is this one published by Washington State University.

If it tastes anything like the chicory coffee they drink in New Orleans, I might just have to give up coffee

Obviously there are no "rules" about what we can and can not include. I wasn't necessarily intending to actually follow the diet, but was using it as a starting point for discussion. Flour was one of the things Paul and I were discussing this weekend. Is there any grain that can be used for flour-like purposes grown within 100 miles?

Ever since reading this thread, I can't help but analyzing everything I am eating to see if it would fall into that radius and, if not, could I find something to substitute that would. Even though I like to think I eat locally, am I really or am I just fooling myself? When I'm not eating locally is it because I am not aware that there is a locally produced product available? It is shocking to see what small area makes up a 100 mile area around Seattle. To give you an idea, starting from the BC border and moving clockwise, the borders of an approximate circle would be Mt. Baker, Wenatchee, Ellensburg, Castle Rock and Victoria. That doesn't leave much! I thought it might be fun to see if we can put our collective heads together and come up with local sources for things that may not be obviously "local". Or maybe come up with alternatives (ie another oil to be used in place of olive oil). Sound fun? One of the things that comes to mind right off is coffee. Now I assume that there is no way to get coffee beans from that 100 mile radius. But is there a reasonable alternative? What about salt? I've never seen a local producer of salt but there must be one, doncha think? Here's an interesting article by someone who attempted to do something similar. I bet we can come up with more ideas.........

I suspect some might be made into fabulous "meat bread". Looks great!

Where on Stone Way is it going to be? Rocky and I were looking around 45th and Stone and couldn't figure out where a 1940's building might be.......

For a one pound fillet, split in half, I used less that one teaspoon of olive oil. I also seared in a dry, hot skillet. We also used less than a teaspoon of hazelnut oil for ours. It probably didn't need it, but we wanted to ensure it didn't stick to the grill.

Yes, please. I'm making a cherry pie this weekend and have been following this thread for tips and techniques.

I had some for the first time a couple of nights ago. This is indeed the best salmon I have ever tasted. We brushed it with a little hazelnut oil, sprinkled it with salt and pepper and grilled it. The layers came off in nice moist chunks and felt almost creamy on the tongue. I plan to have it at least once again before the season is out.

Either cool-inary or cull-inary, certainly not cue. ...IMO at least. ← According to Webster's it's either cull-inary or cyul-inary. Never cool-inary. I actually had to look this up to settle an argument during my book group meeting. You know how rowdy women can get when they think they are right!

Abra, that looks fantastic! One day we'll have to compare notes. I wish you could've tasted ours last week. Where did you find a bone-in butt? The ones I buy from Cash and Carry are boneless and I would prefer bone-in....... Matt, that sound fantastic! I did something similar a couple of weeks ago with sweet onions. I sliced almost, but not all the way, through and drizzled them with canola oil, butter and a little salt. Wrapped them in foil and put them on the smoker for the last couple of hours. They were so tasty. Oh, and the beans on the smoker is so smart. We always put the mopping sauce on the smoker but haven't done the beans as of yet. What recipe did you use for your beans?

I planted three cherry tomato plants that I bought at the Seattle Tilth sale and all three are blooming and one has two tomatoes. I'm very excited!

Was it quinoa? Your description of the evening sounds lovely. I am intrigued by this place but I think to pull of something "different" you need to do so in an environment that makes people feel safe. Obviously if you pass some unknown test Phred can do that. I'm afraid I might not pass the test.

Welcome to eG, WetInSeattle. Marjorie is one of my favorite restaurants. Do you know how late they serve food?

A couple of weeks ago I had submitted a comment to the USDA via the keepmilkpriceslow website . Today I got this response: Thank you very much for your recent electronic message to Secretary Mike Johanns concerning the proposed rule, "Milk in the Pacific Northwest and Arizona-Las Vegas Marketing Areas," published by the Department of Agriculture's (USDA) Agricultural Marketing Service (AMS) in the April 13, 2005, Federal Register. I am pleased to respond on Secretary Johanns' behalf. Because the rulemaking process is currently underway, we are unable to address the specific issues you raise. Please be assured, however, that all of the comments we receive will be given full consideration as the final rule is developed. Thank you again for your comments and for your interest in this matter. Sincerely, KENNETH C. CLAYTON Acting Administrator Agricultural Marketing Service

I used to really like these too. When I had them a month or so ago, they were not as I remembered. Very flat pieces of fish, not flavorful at all. The crust was like cracker crumbs and needed tons of salt (I like a more tempura-style batter). Have you been recently? I wasn't sure if they had changed or my memory had failed me. Probably the latter

Thanks for the info. I guess I better hurry and go back if I want to relive our afternoon

What time should we be there?

My husband and I have a soft spot in our hearts for Maya (due to a very romantic afternoon spent drinking tequila there) and were just there again in February. Can anyone confirm its closure?

There must have been a large number of eG's at the 4:00 PM slot. I was there too and talked to at least nine others while I was there! Too bad we couldn't coordinate a meet and great! I thought it was a good, if cramped, event. They did an amazing job of keeping it flowing with 60 people crammed into that small space. I did have to duck out a little early, just to keep my sanity but I was able to try a bit of everything. My favorite thing was the veal followed closely by the spicy turkey sausage. Kieran, I agree that Mario looked wiped. I described him to a friend as looking "shell-shocked". I'm sure after 5 or 6 hours of small talk, anyone would look that way. It sounded like they were having an event for Amazon after our slot so he wasn't done for the day after we were done.

I just spoke with the folks at Pure Fish. The Copper River run officially opened at 7 AM this morning. They expect to have some in tomorrow morning. I know what I'm having for dinner this week.

Laurel, thanks for this suggestion. We took my parents there yesterday and I was able to buy four cherry tomatos, two red shiso and a catnip. All for $20 going to a good cause.