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MFSeattle

The Pear Delicatessen, A Soda Mecca in Seattle

Pear has Faygo Red Pop with cane syrup, I never saw that in Michigan.

Box of Kiwis

Thanks for the suggestions, I think I'm going to try savory sauce then maybe a sorbet.

Kale Caesar Salad

I've made a similar dressing with anchovy paste and it was great.

A Sandwich a Day: Spicy Pork Sandwich at Dot's in Seattle

I am thinking about doing this same taste test, Dot's vs Paseo, today!

Taste Test: (Almost) Every Pumpkin-Flavored Item at Trader Joe's

I agree on the oatmeal. Out here we also have pumpkin cereal bars (very dry) and pumpkin spice coffee. Not a huge fan of the coffee either, I think all their seasonal coffees are the same blend of coffee and spices with a different label.

Breakfast ideas for vegetarian guests who don't eat dairy?

Thanks for all the suggestions, having lots of ideas is a great help!

Breakfast ideas for vegetarian guests who don't eat dairy?

They do eat eggs. I am thinking breakfast burritos one day and oatmeal another. I could probably also make waffles with coconut milk.

I love the mimosa idea!

Seattle - Uneeda Burger or Oaxaca Tacos?

I like Uneeda Burger and think it's worth a stop. That being said, the best burger place in Seattle is Zippy's, which isn't too far from the airport.

Dinner Tonight: Caramelized Pork Banh Mi (via Food52)

I made this recipe last night after bookmarking it on Food 52 a while ago. It is awesome! I would use this same marinade for other asian inspired dishes.

Food for Change: 5 Groups Doing Great Work

Farestart is a great organization. They run a culinary job training program for homeless and disadvantaged individuals. The trainees gain skills and the food they prepare goes to homeless shelters and childcare centers. The restaurant, open to the public, also serves lunch daily and has a weekly guest chef night where the students work with local chefs to serve a prix fixe meal.

Where to eat/what to do in Portland and Seattle

I'm not sure what happened to my first comment but I recommended Pine State Biscuits in Portland and Revel and Skillet Diner in Seattle.

Theo's tour costs about $6 now but is definitely worth it, be sure make a reservation.

Where to eat/what to do in Portland and Seattle

And if you have time check out Melrose Market in Capitol Hill. It is a gorgeous building with several restaurants and little shops.

Where to eat/what to do in Portland and Seattle

In Portland, I recommend checking out Pine State Biscuits and Brasserie Montmartre. The street food is great but keep in mind that many downtown carts are closed on the weekend.

In Seattle, Revel, Skillet Diner and Delancey. For something a bit nicer, Belle Clementine or Staple and Fancy. Seattle has great street food too, but it is a little harder track down since the trucks move around.

Where are you posting from in 2012?

Fremont, Seattle (AKA The Center of the Universe)

Sunday Supper: Clams and Bacon

This was dinner. Wish I could post a photo!

Cook the Book: 'Food Trucks'

Pho from Pho Le in Portland, I stood outside waiting and waiting on a cold, rainy, dark night with a head cold after a LONG day of work so I was thrilled when I realized that I had stumbled onto the best pho I've ever had.

I also have to give a shout out to my fav Seattle food trucks, Skillet, Marination and Where Ya At Matt and second bobcatsteph3's vote for Burrito Buggy!

What have you done to the design of the site?

The same thing keeps happening to me. I just tried to clear my cache but the site still looks like it was designed in 1995.

What have you done to the design of the site?

I have been having the same issue with Google Chrome on both of my computers. I will have to try to the clear cache next time.

Lemon Cream Cake

What about trying lemon curd as a filling? You can buy it at most grocery stores or make your own with lemon, butter, sugar and eggs.

Where are some good places to sample bitters in Seattle?

Have you tried Tavern Law, Mistral Kitchen or ZigZag Cafe? I wouldn't be surprised if all of them made their own bitters.

Protesters Call for GMO Labeling in Nationwide Rallies

I would like to see labeling for a couple reasons; first to show how huge Monsanto's reach is and second what is in the food I am eating. If I had the option to choose between two similar products, one labeled GMO and the other non-GMO, I would always go the non-GMO.

I completely agree with seriousb's issues with the seeds and am also concerned by the Round Up resistant weeds that popping up and Monsanto's newest win, deregulation of GMO alfalfa, an open pollinator. Not to mention Monsanto's business practices, which include suing farmers for payment when their crops have been contaminated by cross pollination with Monsanto seeds.

Cook the Book: 'Plenty'

A sous vide egg at Blue Hill in NYC, it was 2.5 years ago and I still remember.

I just bought this book for a friend, after looking through it again yesterday I was thinking about getting it for myself.

CSA's

I have been a member of 2 CSAs, both on the East Coast, they were around the same price but the quantity of food was much greater in DC than in NYC. I just signed up for a new one here in Seattle, at $30 a week, the price is similar to weekly fruit/vegetable delivery services.

One reason I choose a CSA over a weekly delivery service is that farming is an incredibly risky occupation. A huge amount of money and work goes in at the beginning of the season with the hope that weather will be just right and there won't be any pests or blights. As a CSA member, I am taking on some of that risk, in a good year I am going to get tons of vegetables, in a bad year I may not get much of a certain item or much of anything. I think that some of the people who are disappointed with their CSA experience didn't realize what they were getting into and when their farmer had a bad year they didn't get the amount of food they expected.

Enter to Win a Copy of the 'Alinea' Cookbook

I tried to make sauerkraut at home once, the little bit of mold on top freaked me out, so I threw it away even though all my research said to just scrap it off. After I dumped it in the compost I wished I would have tasted it first.

Seeking Eats Near Baltimore Convention Center

A couple more ideas, however neither of these is that close to the convention center.

Blue Moon Cafe (1621 Aliceanna Street) in Fell's Point. This would be a little bit of walk but you could walk along the Harbor and through Little Italy.

Papermoon Diner (227 West 29th Street, a car is required), the food is good, the restaurant is little strange but its Baltimore.

Box of Kiwis

What would you do with a box of kiwis. I have about 30 kiwis in the fridge and need to do something before they go bad. I think we'll freeze some but I would appreciate other ideas. Who know that kiwis grew well in the PNW.

Pickled Asparagus

I'm considering pickling some asparagus but all the recipes I've found include sugar. Normally I do not like sweet pickles but I am wondering if the sugar counteracts bitterness in the asparagus. Has anyone used a pickled asparagus recipe that doesn't include sugar? Or is the sugar essential?

Clarified Butter

I am making a goulash recipe that calls for clarified butter. Do I really need to take the extra step or can I just throw a stick of butter in?

Raspberry Rhubarb Ginger Jam

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete. More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

10 Vietnamese Noodle Soups to Try in Seattle

I love the interactivity of Vietnamese soups, as most come with a side plate of herbs, vegetables, and lime wedges. It's a must to taste the broth as presented, and then figure out how to spice it up, both with herbs and perhaps jalapeños for heat. A squirt of lime can quickly brighten up the broth. Best of all, bowls of Vietnamese soup offer a great diversity of noodles and other ingredients. Noodles can be made of rice, wheat, tapioca, and more. Meanwhile, your bowl may be filled with surprises like banana blossoms, ham hocks, quail eggs, pork blood cubes, and fish cakes—all offering fascinating flavors and textures. More

The Pizza Lab: The Complete Updated Guide To Grilled Pizza

I've long said that grilling pizza is by far the easiest way for a regular home cook to get pizzeria-quality, soft and airy, crisp, well-charred, smoky pies at home (that is, without resorting to hacking your kitchen equipment), and with grilled pizza season well into full swing, I figured it was time we updated last year's Grilled Pizza Guide, which gives a pretty good overview of the process, but ignores one thing: Toppings. More

Drinking in Season: Basil Lime Cooler

A few weeks ago I found myself with a bushel of basil—I was in over my head with bunches of the herb and needed to use them up asap. After making the prerequisite pestos, I ventured into pizza and even a basil and lime sorbet, which got me thinking. Those two flavors are perfect summer partners—refreshing and full of flavor—so they can only get better with the addition of a little booze, right? More

Cold-Processed Shrub

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh. More

Mongolian Stir-Fried Lamb with Cumin

Dry-style stir-fried lamb is a Northern Chinese dish originating in Mongolia. It's primary flavor comes from cumin, soy sauce, and Sichuan peppercorns. It's musky, hot, and well, awesome. That it doesn't have a sauce makes it once of the quickest, easiest stir-fries to prepare at home. It works equally well with beef. More

Grilling: Eggplant Caprese

The eggplant added an extra creaminess and the grilled flavors played off of the freshness of the mozzarella, tomato, and basil. A drizzle of balsamic vinegar and extra-virgin olive oil was the icing on the cake (eggplant cake?), giving a contrasting sharp tang and bite. More

Grilling: Negimaki

I've already outed my shameful seafood aversion. Yes, I am "that guy" who relies on teriyaki and tempura at standard Japanese restaurants. I switch it up sometimes though, getting negimakiscallions wrapped around thinly sliced flank steak in a teriyaki sauce—thinking of it as "meat sushi" so I fit in better with all my raw seafood eating comrades. More

Pickled Rhubarb Stalks

This pickled rhubarb is both sweet and tart. I like to cut the stalks into lengths that fit in the jar neatly and slice it into bite-sized pieces just before adding to a cheese plate or tossing into a grain salad. More

Spanokopita-Style Hand Pies

[Photograph: Max Falkowitz] A really good spinach pie is harder to make than it seems. The spinach and cheese must be balanced, neither overwhelming the other. The pie shouldn't be too rich or too watery, and the flavors should be... More

Dinner Tonight: Italian Kale and Farro Soup

Minestrone is a perfect expression of all kinds of exciting new vegetables coming into season. April is certainly here, but the fact is we're not quite there yet with the produce (at least here in Chicago) where you can simmer fresh vegetables with some water and call it dinner (my favorite variation is with some pesto stirred in). That's why this recipe caught my eye: It's rich and satisfying thanks to root vegetables, but bright and leafy thanks to the canned tomatoes and a winter staple like kale. More